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This super-simple recipe is great as a topping for anything — think tacos, meat pizza, and more. Double the recipe and use the extra for dinner the next day.
Yields 1 pound (450 grams)
1 6-ounce (170-gram package sliced salami, cut into strips
1/2 cup Gefen Honey
1 teaspoon chipotle peppers in adobo sauce
2 teaspoons oil, such as Gefen Canola Oil
1 teaspoon Haddar Kosher Salt
Place all ingredients in a small saucepan over medium heat. Mix well and lower heat. When the mixture begins to bubble, stir and remove from heat.
Allow to cool fully before storing in an airtight container in the fridge for up to two days.
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