Honey & Red Chile Glaze Ham

Sarah Hartzell

Honey & Red Chile Glaze Ham

Combine equal parts of Fresh Red Chile Sauce (HOT) with Fresh Chile Co. honey and warm on the stove. Once heated and combined you can slice into the top of ham drizzling the glaze all over the ham.

 

 

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Green Chile Enchiladas

Sarah Hartzell

2 lbs fresh shredded Cheddar Cheese

30 pack of Corn Tortillas

2 Jars of Fresh Chile Co Sauce - Pure Green or Blend or a combo! 2 Cups heavy cream

5 or 6 chicken breasts cooked and shredded

 Combine 2 jars of chile sauce with 2 cups of cream in blender or processor. Spray 9X13 pan. Spread scoop of sauce on the bottom of pan. Then layer the tortillas (cut into 4's) on top of the sauce. Next add shredded chicken layer. Then layer cheese on top of the chicken and add more sauce. REPEAT however high you want to go. END with Tortillas, Sauce and then Cheese.

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Glazed Brussel Sprouts & Carrots

Sarah Hartzell

Glazed Brussel Sprouts & Carrots

Ingredients:

1/2 stick butter

2 C. Baby carrots (washed)

4 C. Brussels Sprouts ( cleaned)

1/2 C. Fresh Honey

1/2 C. Fresh Red Chile ( your heat preference ) I use x-hot

 

Directions:

In lightly greased pan put carrots and brussel sprouts

Dot with butter

Mix honey and Chile together then pour over vegetables.

Cover with foil and bake at 350 degrees until brussel sprouts are tender, about 1hour.

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Asadero Green Chile Mashed Potatoes

Sarah Hartzell

Asadero Green Chile Mashed Potatoes

Ingredients:

6 large Potatoes

2 sticks butter

1 T. Parsley flakes

1 T. Garlic powder (or 1 fresh clove)

1 1/2- 2c. Grated Asadero Cheese ( can substitute with Munster)

1 t. Salt or to taste

1 t. Pepper or to taste

1/4 c. Chicken broth

1/4 to 1 c. Milk as needed for consistency.

1/2- 1 Jar of Red/Green Blend Chile Sauce (depending on preference)

 

Directions:

Boil, washed and cubed potatoes.

Drain and put cheese and butter on hot potatoes.

Add other spices, 1 Jar of Blend chile sauce and chicken broth then mix together.

Add in milk as needed until you get to the proper consistency. Cheesy Mashed Potatoes are best served HOT.

 

You can put in a baking dish, cover and keep warm in low oven until ready to serve.

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Red/Green Blend Queso

Sarah Hartzell

Red/Green Blend Queso

Ingredients:

32oz Velveeta Cheese (cubed)

1 Jar Red/Green Blend Chile Sauce

 

Directions:

Combine cubed cheese and pour jar of Red/Green Blend on top in a microwave safe dish.

Microwave in 1 minute intervals (mixing each time) until chunks are all melted.

Pour into small crock-pot and heat on low to serve!

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Fresh Red Fudge Recipe

Sarah Hartzell

Fresh Red Fudge Recipe

Ingredients:

2 Bags of Chocolate Chips

1 Jar Eagle Brand Sweetened Condensed Milk

4`Tbsp Fresh Red Chile Sauce (XHot Recommended)

 

Directions:

Combine chocolate chips, condensed milk, and chile sauce.

Microwave in 1 minute intervals (mixing each time) until creamy

(stir in any kind of nuts at this step if desired)

Pour into buttered 9 X 13 dish and refrigerate overnight!

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Deviled Eggs w/Fresh Red

Sarah Hartzell

Deviled Eggs w/Fresh Red

Ingredients:

16 Hard-boiled Eggs
1/3 C Mayo
1/4 C Mustard
3 Pinches Salt
Dash Pepper
Dash Paprika

(Optional) 1/3 C Dill pickles finely chopped - or dill relish

Fresh Red Chile Sauce HOT

• Smash egg yolks altogether in a bowl, then add ingredients above to the yolks. Once mixed, add back into egg whites. Can also add in crispy bacon or diced crab to the mix for some variation! Enjoy. 1 squeeze bottle filled with Fresh Red Chile Sauce

• Once you have made your deviled eggs, you can generously squirt Fresh Red Chile Sauce over the top of the deviled eggs to give them a kick!

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Chile Bacon Potato Wedges

Sarah Hartzell

Chile Bacon Potato Wedges

Ingredients:

6 Potatoes

1 Package Bacon (12 strips)

1 Jar Fresh Red Chile Sauce

Directions:

Wash the skins of the potatoes really well. Cut the potatoes into quarters to make wedges. Wrap half a strip of bacon around each potato wedge. Place them on a greased cookie sheet. Cook on 350 until the bacon is done and crisp. Finish them off by squirting Fresh Red Chile Sauce on top of each wedge!

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Cream Cheese Appetizer

Sarah Hartzell

Cream Cheese Appetizer

Ingredients:

 

One block of Cream Cheese

1/3 jar of The Fresh Chile Co. Red Sauce

1/4 cup of honey ​

 

Directions:

 

Put cream cheese on platter; drizzle honey on top.

Pour The Fresh Chile Co. Red Sauce over honey and cream cheese.

Surround with crackers and serve. It is absolutely wonderful!

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Posole

Sarah Hartzell

Posole

Ingredients:

1.5 to 2 pounds of frozen posole (hominy)

2 jars of The Fresh Chile Co. Red Sauce

2 pounds of pork belly

2 pounds of pork shoulder (not too lean) cut in 1.5 inch pieces

1 pound of bacon

2 medium sized yellow onions cut into 1/2 inch pieces

3 garlic cloves crushed

1 tablespoon oregano

2 teaspoons of ground cumin

1 pound sharp cheddar cheese

Directions:

Step 1: Drain soaked posole and put in large soup pot. Cover with water and bring to boil. Let simmer briskly for 1 hour.

Step 2: Season pork belly and pork shoulder generously with salt and pepper. Brown pork shoulder, pork belly, onion, and garlic. After browning add cumin, oregano, and The Fresh Chile Co. Red Sauce and let simmer for one hour.

Step 3: Combine meat and posole in large soup pot. Add enough water to cover by 2 inches, then return to a brisk simmer. While adding water occasionally and tasting broth for salt, simmer for about 2 1/2 hours more, until meat is tender and posole grains have softened and burst. Skim fat from surface of broth. (At this point, posole can be cooled completely and reheated later. Refrigerate for up to 3 days.)

Step 4: To serve, ladle posole, meat and broth into wide bowls. Pass bowls of diced onions, lime wedges, grated cheese, and oregano, and garnish to taste.

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