Mexican Ancho Chile Lime and Honey Glazed Salmon

1. Add olive oil to a large sauté pan and heat until olive oil smokes.
2. Add SupHerb Farms Fusions® Red Salsa Blend and Mexican Ancho Chile with Lime, honey, and water. Bring to a boil, then turn heat down to simmer.
3. Add cornstarch and 4 tablespoons of the ancho lime and honey mixture to a small mixing bowl and blend together.
4. Add cornstarch mixture back into the glaze in the sauté pan and continue to simmer.
5. When the glaze texture thickens, remove the pan from heat and allow to cool at room temperature for an hour.
6. Grill the salmon. Top with Mexican Ancho Lime and Honey Glaze.

Serve immediately.