From: Executive chef Larry McGuire, Lambert's Downtown Barbecue, Austin, TX. Yield: 8 servings. Fresh Jalapeño Pico: ¼ cup pickled jalapenos, finely diced ¼ cup green onions, finely diced ½ cup white onion, finely diced ¼ bunch fresh cilantro, finely diced 1 large lime, juiced to taste, salt and freshly ground black pepper Smoked Turkey Chili: ¼ cup vegetable oil 1 medium white onion, chopped 2 Tbsp. minced fresh ...
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