Chili Garlic

Chili Garlic Aioli Veggie Dip WHAT’S NEEDED

HOW TO MAKE

Ingredients: Dip 1 cup mayonnaise 4 garlic cloves, minced/pressed Lemon juice (1/2 lemon) 1 tsp. sugar 2 tbsp. Cholula Chili Garlic Hot Sauce Salt and pepper to taste Veggies 1 lb. baby carrots, peeled 2 each, yellow & red peppers, sliced 2 lbs. cherry tomatoes 1 bunch asparagus 1 lb. each, cauliflower & sugar snap peas 1/4 cup herbs, chopped (optional)

Preparation - 8 servings 1. Mix all dip ingredients in bowl. (Dressing is good for a week in refrigerator!) 2. Blanch vegetables, except tomatoes and peppers, 4–5 minutes before serving. (To blanch asparagus secure with rubber band and place in boiling water with dash of baking soda for 30 seconds. Immediately place spears in ice bath, drain and remove.) TIP: You can prepare platter a day ahead by storing vegetables in separate plastic bags. 3. Arrange vegetables on plate with a bowl of aioli. Top with fresh herbs.

Chili Garlic

Parmesan & Cholula Chili Garlic Hash Browns WHAT’S NEEDED

HOW TO MAKE

Ingredients: Dip 1/2 cup olive oil 2 lbs. shredded, raw potatoes 1/2 cup chopped scallions 1/2 tsp. salt and pepper 3 oz. finely grated Parmesan cheese 2 tbsp. Cholula Chili Garlic Hot Sauce Chopped Italian parsley to sprinkle on top

Preparation - 6 servings 1. In a nonstick skillet heat 1/4 cup olive oil over moderate heat. Add scallions with salt & pepper to the skillet, cook, stirring occasionally, 2 to 3 minutes. Remove from heat. 2. Combine shredded potatoes, scallions/oil mixture, cheese and Cholula Chili Garlic Hot sauce. 3. Heat 2 tbsp. olive oil in the skillet over moderate heat. Add potato mixture, press firmly into a cake with a spatula. Cover and cook until underside is crusty, 8 to 10 minutes. Flip potato cake to cook other side. Cover and cook until potatoes are tender. Top with parsley, a bit more Parmesan cheese and a few shakes of Cholula Chili Garlic (to taste). Cut into desired serving sizes; serve with your favorite omelet or egg dish.

Chili Garlic

Cholula Chili Garlic Vegetable Pizza WHAT’S NEEDED

HOW TO MAKE

Ingredients: 12” – 14” pizza crust, prepared 3/4 cup prepared pizza sauce 1 1/3 cups shredded mozzarella cheese 1/4 cup sliced green bell peppers 1/4 cup sliced red onions 2 tbsp. Cholula Chili Garlic Hot Sauce 1 whole ripe tomato, sliced into 6 to 8 pieces 1/3 cup sliced black olives 1/3 cup artichoke hearts, quartered & drained

Preparation - 4 servings 1. Preheat oven to 450°F. 2. Combine pizza sauce and Cholula Chili Garlic Hot Sauce. 3. Place crust on pizza pan. 4. Spread Cholula pizza sauce mixture over top of crust (leave a 1/2” border around the edge). 5. Layer remaining ingredients over top of sauce & bake for 7 minutes or until cheese is melted. 6. Allow pizza to cool about 5 minutes. Cut into 8 slices and serve.

Chili Garlic

Scallops Under Salad WHAT’S NEEDED Ingredients: 2 cups cooked farro or barley 1 lb. diver sea scallops 1 cup carrots, julienned 1 cup leeks, julienned 2 scallions, thinly sliced 1 tsp. ginger, minced 1/8 cup of Cholula Chili Garlic Hot Sauce 1/8 cup fresh lemon juice 1 tsp. olive oil 2 tsp. low sodium soy sauce 1/4 cup chardonnay

Arugula & Watercress Salad: Small bunch of baby arugula Small bunch of watercress Sea salt to taste Fresh ground black pepper to taste Avocado Dressing: 1 avocado 1 tbsp. red wine vinegar 1 tsp. Dijon mustard 1/4 cup Greek yogurt 1 tbsp. Tahini 1 tsp. Cholula Sea salt and fresh ground black pepper to taste

HOW TO MAKE

Preparation - 4 servings 1. Preheat oven to 400°F. 2. Cut 2 pieces of parchment paper in half, each about 16 x 24”; fold crosswise in half so each piece measures 12x16-inches. Cut half heart from each folded piece to make a full heart when unfolded. 3. Drop the carrots into boiling, salted water and cook until tender, approximately 2 to 3 minutes. Remove with a strainer and drain. Cook leeks in the same water until tender, approximately 1 to 2 minutes. Remove and drain. 4. Toss carrots and leeks with the scallions, ginger, Cholula Chili Garlic, lemon juice, olive oil, soy sauce and Chardonnay. 5. Open paper hearts and place 1/2 cup of cooked farro in center of each heart next to fold. 6. Place 1/4 cup of the carrots and a 1/4 cup of the leeks on top of farro and then top that with 3 or 4 scallops. Season scallops with salt and pepper. 7. Fold paper over and double fold edges to seal tightly. Place packets on baking sheet and bake 30 minutes. Transfer packets to plates and open. 8. Mix the washed arugula and watercress in a bowl and season with sea salt and black pepper. Lightly dress. 9. Add all ingredients for the dressing to a blender and pulse until smooth and creamy. 10. Serve with a salad on top of the scallops and drizzle with more dressing if desired.

Sweet-heat Dippin’ & Finishing Sauces

Green Pepper Ranch

Spicy Orange Marmalade

WHAT’S NEEDED

WHAT’S NEEDED

Ingredients: 1 cup ranch style dressing ½ cup Cholula® Green Pepper Hot Sauce 3 green onions, sliced ¼ cup cilantro, chopped

Ingredients: 1 cup orange marmalade 1⁄3 cup Cholula® Original Hot Sauce

HOW TO MAKE

HOW TO MAKE

1. Stir all ingredients together in a mixing bowl thoroughly and chill until ready to serve. 2. Excellent dip for cut vegetables, chips, and wings, or serve as a signature southwest salad dressing.

1. Blend ingredients at room temperature in a medium mixing bowl. 2. Serve as a glaze on grilled chicken or pork ternderloin, and as a dipping sauce for wings or fried chicken tenders.

Chili Garlic Honey Mustard

Chipotle Maple Dip & Drizzle Sauce

WHAT’S NEEDED

WHAT’S NEEDED

Ingredients: 1 cup mayonnaise ¼ cup Dijon mustard ¼ cup honey ¼ cup Cholula® Chili Garlic Hot Sauce

Ingredients: 1 cup maple syrup ¼ cup Cholula® Chipotle Hot Sauce

HOW TO MAKE

HOW TO MAKE

1. Combine all ingredients together in a medium mixing bowl and stir thoroughly. Allow to chill. 2. Serve as a signature sandwich sauce, dipping sauce with chicken tenders or cut vegetables.

1. Blend ingredients thoroughly in a medium mixing bowl. 2. Drizzle over fried chicken, waffles, or serve as dipping sauce for fried appetizers.

Cholula Slider Trio

Chili Garlic BBQ Sliders WHAT’S NEEDED

HOW TO MAKE

Ingredients: 1 lb. cooked, shredded or pulled chicken or pork 2 tbsp. Cholula® Chili Garlic Hot Sauce 1 cup BBQ sauce, regular flavor Guacamole – optional 1 red onion, sliced

Preparation - 5 servings 1. Mix 2 tbsp. Cholula Chili Garlic with 1 cup BBQ sauce. 2. Combine meat and sauce together in a saucepan, heat & stir on medium heat for 8 to 10 minutes. 3. Assemble on a slider bun.

Cholula All American Sliders WHAT’S NEEDED

HOW TO MAKE

Ingredients: 1 lb. lean ground beef 2/3 cup Mayonnaise 3 tbsp. Cholula® Original Hot Sauce Pickle slices 5 Cheddar cheese slices Sliced small tomatoes, lettuce leaves

Preparation - 5 servings 1. Special Sauce: Combine 2 tbsp. Cholula Original with mayonnaise. 2. Mix 1 tbsp. Cholula Hot Sauce into ground beef, form 5 small patties, grill and top with cheese slices. 3. Spread Special Sauce on toasted buns. Assemble sliders: Enjoy!

Cholula Chili Lime Grilled Salmon Sliders WHAT’S NEEDED

HOW TO MAKE

Ingredients: 1 lb. Salmon fillets (or mahi-mahi) 1/3 cup Cholula® Chili Lime Hot Sauce 2 tbsp. Tequila (1800 silver) 1/2 fresh lime Prepared deli style coleslaw

Preparation - 5 servings 1. Using a plastic bag, marinate fish fillet in Cholula Chili Lime with Tequila & a squeeze of lime, store for 30 min. in refrigerator. 2. Grill, broil or pan fry fish until tender and flakey. 3. Combine fish and coleslaw on toasted buns.

All American Salmon Slider Chili Garlic BBQ

Chili Garlic

Drunken Diablo Sliders WHAT’S NEEDED

HOW TO MAKE

Ingredients: 3 soft rolls or buns, 2" x 2" 6 oz, pork, chicken or beef, pulled or shredded, seasoned, cooked 1 ½. oz. red cabbage slaw 2 ½ oz. Cholula Cuervo Tequila BBQ sauce 6 each dill pickle slices, 1/8" Cholula- Cuervo-Tequila BBQ Sauce 1 cup BBQ sauce (Cattleman’s, KC Masterpiece, etc.) 1oz. Cuervo Tequila 2 tbsp. Cholula Garlic Sauce 1 tbsp. cider vinegar

Preparation - 3-4 servings 1. Combine all ingredients in a small sauce pan, stir well, bring to a simmer and cook for 5 minutes to allow the alcohol to cook out of the sauce, keep warm for service. 2. In a small mixing bowl, combine meat with 1 ½ oz. of hot CT BBQ sauce. 3. Place 2 pickle slices on each bottom of warmed buns, place 2 oz. of meat/sauce mixture on top of pickles, place ½ oz. of slaw on each slider, secure top bun with toothpick, and serve with 1 oz. of CT BBQ on side.

Chili Garlic

Black Bean "Hummus" with Chips and Veggies WHAT’S NEEDED

HOW TO MAKE

Ingredients: Dip 4 oz. black bean hummus (see below) 1 tsp. olive oil 2 oz. warm tortilla chips, crisp 3 oz. assorted vegetables, julienne (Carrots, bell peppers, cherry tomatoes, broccoli florets, jicama, etc) 1 tsp. cilantro, chopped Black Bean Hummus 1 cup black beans, cooked tender 1/2 tsp. salt 2 tsp. Cholula Garlic sauce or try another flavor 1 oz. olive oil 2 oz. water

Preparation - 6-8 servings 1. Combine all ingredients (only half the water) in blender, blend until smooth. Adjust consistency with water if necessary. 2. Place warmed hummus in small serving dish, place in middle of large plate, arrange chips on one side and vegetable on the other drizzle olive oil over hummus, sprinkle with cilantro, serve.

Chili Garlic

Chili-Garlic Calamari & Chorizo WHAT’S NEEDED

HOW TO MAKE

Ingredients: 4 oz. Chili Garlic Cholula Sauce 8 oz. squid, ring and tentacles 2 oz. cornstarch 2 oz. red bell pepper 2 oz. green bell pepper 3 oz. red onions 3 ea. chorizo links (4 oz.) 4 oz. fingerling potatoes (red, purple, white) 3 oz. sweet potatoes 2 tsp. parsley, fresh 2 oz. extra virgin olive oil 2 oz melted butter 1 tbsp. lemon juice, fresh

Preparation - 3-4 servings 1. Peel and dice the potatoes, boil in seasoned water until almost done, drain and chill. 2. ln a saute pan heat the olive oil and cook the sliced onions, peppers, and chorizo until the vegetables are soft. Keep warm. 3. In a 350°F deep fat fryer cook the potatoes until golden brown, add to the saute pan. 4. Dust the squid with the cornstarch and season with salt and pepper. Deep fry until golden brown. 5. Add the butter, juice and the sauce to the pan and bring to boil. Add the calamari and parsley, toss together and serve immediately.

Chili Garlic

Chili Garlic Chicken Lettuce Wraps WHAT’S NEEDED

HOW TO MAKE

Ingredients: 16 large butter or iceberg lettuce leaves 1 1/2 lbs. ground chicken breast 1 cup chopped onion 1 julienne cut red bell pepper 1 tbsp. ginger, minced 2 tbsp. garlic, minced 1/4 cup hoisin sauce 4 tsp. soy sauce 2 tsp. red wine vinegar or rice wine vinegar 3 tsp. Cholula Chili Garlic Hot Sauce 1/4 cup green onions, sliced thinly 5 oz. water chestnuts, chopped 1 tbsp. sesame oil

Preparation - 6-8 servings 1. Rinse lettuce, separate whole leaves and set aside. 2. In a mixing bowl combine all ingredients except chicken & lettuce. 3. Over medium heat, cook chicken in skillet stirring frequently. After 5 minutes, while chicken is cooking, gradually add in the ingredients from mixing bowl. Cook until the meat is crumbled and brown. Remove from heat. 4. Spoon chicken mixture into center of lettuce leaves, place two to a plate and serve.