Red Chile Turkey Breast with Succotash Salsa

Ingredients

Marinade:

• 2 tablespoons ground white pepper
• 2 tablespoons ground cinnamon
• 2 tablespoons ground ginger
• 1/4 cup light brown sugar
• 1/4 red wine vinegar
• 1 tablespoons sesame oil
• 1/4 cup peanut oil
• 1 tablespoons ground fennel seed
• 1 tablespoon pureed canned chipotles
• 2 tablespoons ancho chile powder
• 1 turkey breast (4 to 5 pounds) fresh or frozen

Directions

Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade, turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through.

Succotash Salsa:

• 1/2 cup finely chopped red onion
• 1 red bell pepper, finely diced
• 1 yellow bell pepper, finely diced
• 1 jalapeno, finely diced
• 1 cup fresh corn kernels
• 1 cup baby lima beans, (if frozen thawed, if fresh blanched)
• 2 cloves garlic, finely chopped
• 1/4 teaspoon cumin
• 3 tablespoons fresh lime juice
• 1 tablespoon olive oil
• Salt and freshly ground pepper

Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature.