Honey Sriracha Peameal Sliders with Mango-Lime Salsa
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1/2 cup (125 mL) diced green pepper
1/2 cup (125 mL) diced red onion
2 Tbsp (30 mL) vegetable or olive oil
1 1/2 Tbsp (20 mL) honey
1 1/2 cup (20 mL) lime juice
Pinch of salt
Pinch of red chili flakes
1 package (700 g) Lou's Honey Sriracha Peameal Bacon
12 mini burger or ciabatta buns, toasted
1/2 cup (125 mL) mayonnaise

Mango-Lime Salsa Gently toss all ingredients together, adding salt and chili flakes to taste; refrigerate until use. Can be prepared up to 24 hours in advance.

Sliders In a lightly greased fry pan over medium heat, cook Peameal until cooked through, turning once. Cut each Peameal slice into 2, to fit bun size; set aside, covered with foil to keep warm. Spread each cut, toasted, bun side with 1 tsp mayonnaise. Fill each bun with 2 pieces of Peameal and 1 rounded Tbsp of salsa. Serve immediately.

TIP: Top salsa with fresh cilantro leaves