Heirloom Vegetable Cornucopia – Texas Pete Foodservice

Ingredients

• 10 each Romanesco cauliflower florets
• 5 each breakfast radish, quartered lengthwise (20 pieces)
• 5 pickled purple carrots, cut lengthwise, then each ½ on the bias (20 pieces)
• 5 pearl onions, peeled, halved, root end intact
• 2 cups Texas Pete® Original Hot Sauce
• 2 cups apple cider vinegar
• 2 cups water
• 4 Tbsp. sugar
• 2 Tbsp. kosher salt
• 1 cup Greek yogurt
• ¼ cup mayonnaise
• 2 Tbsp. Texas Pete® Sautéed Garlic Flavor Hot Sauce
• 20 each batons of yellow, orange, and red bell pepper (60 pieces total)
• 20 slices red radish, parsnip chips (fried)