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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Red Enchiladas

Sarah Hartzell

Red Enchiladas

Ingredients:

8 Corn Tortillas

4 to 8 Eggs

1 pound of hamburger

1 jar of The Fresh Chile Co. Red Sauce

1 pound of grated cheddar cheese

1/2 pound of grated asadero or muenster cheese

1 yellow onion, diced

Directions:

Brown onions in skillet with 3/4 diced onions.

Heat tortillas.

Heat one jar of The Fresh Chile Co. Red Sauce in a sauce pan with 1/2 cup of water.

Apply small amount of sauce on 4 plates.

Add one tortilla and cover with hamburger.

Add more sauce and cover with grated cheddar cheese.

On the second layer, add more sauce, asadero or muenster cheese and dusting of diced onions.

Broil in oven until cheese is caramelized and slightly brown.

Fry eggs over easy.

Remove enchiladas from oven and put egg(s) on top and serve.

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Red Chile Smothered Smoked Brisket

Sarah Hartzell

Brisket between 15-20lbs Can cover in "Clauds brisket sauce" and soak over night.

Put it in a smoker bare at 200 degrees all night long

Bring the internal temp to 130-140 degrees

Pull it out and put on foil and cover in Fresh Red Chile Sauce.

Wrap it up in foil to hold in the juices. Then put it back on until it reaches 195-200 degrees (put smoker at 200-250 degrees). Take it off and rest if for an hour and then slice it. Makes great tacos or burritos!

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Chicken & Potato Flautas w/ Avocado Salsa

Sarah Hartzell

Chicken & Potato Flautas

w/ Avocado Salsa

Flautas

4 Small Potatoes

1/2 Cup Shredded Chicken

1/4 Cup Queso Fresco

Salt an Pepper to taste

15 Corn Tortillas

Fresh Red Chile Sauce (HOT)

1/2 Cup Vegetable Oil

 

• Boil and peel potatoes, smash them in a bowl, crumble queso fresco as you add in and mix.

• Warm corn tortillas so they are easy to roll without breaking. Add the filling, two spoonfuls to center of tortilla. Use Fresh Chile Co. squirt bottle to squeeze some Fresh Red Chile Sauce over filling.

• Roll up the tortilla and place in heated oil to fry, flipping to other side once browned and pull out of oil once entire flauta is crunchy.

• Set on paper towel to cool and soak up excess oil. Repeat with remaining tortillas and filling.

 

Avocado Salsa

1 Ripe Avocado

1 Fresh Garlic Clove

1-2 Tbsp. Onion (depending on how much you like onion flavor)

1/4 Cup Red/Green Chile Blend Sauce from Fresh Chile Co.

1/4 Cup Queso Fresco

1/4 Cup Milk

1 Tbsp. Cilantro

 

Add all ingredients into blender and blend on high for 1-2 minutes until contents are smooth. Enjoy smothered over Flautas!

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