salsaology recipes

  1. Grilled Ribeye Steaks

    Ribeyes

    Grilled Ribeye Steaks

    The best pairing for our Tres Chiles & Mezcal sauce is all things beef. The unique blend of robust chiles and the smoky notes from the mezcal create magic with the fattiness of ribeye steaks. Use the sauce as a one ingredient marinade and as a steak sauce for extra flavor! 

    method

    1. Season Ribeyes with salt and pepper. Rub ½ cup of SALSAOLOGY Tres Chiles & Mezcal Sauce into steaks and refrigerate covered, for at least 1 hour, but the longer it marinades the better!
    2. Preheat grill to high heat. Using tongs and a paper towel dipped in olive oil, wipe grates. Place ribeye steaks on grill and cook, approximately 6 minutes on each side for medium rare; more or less time depending on the weight of the steak. If using a thermometer, the temperature should be 140°F when you pull the steaks off the grill.
    3.  Allow steaks to rest for at least 8-10 minutes, loosely covered with foil. Slice and serve with extra salt and Tres Chiles & Mezcal Sauce for the table.

    Number of servings (yield): 4

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  2. Salmon Tacos with Pineapple

    Salmon Tacos with Pineapple

    Salmon Tacos with Pineapple

    This recipe takes inspiration from the traditional Tacos al Pastor by infusing the same roasted chile flavors from our Ancho Chile & Tamaind Sauce and adding caramelized pineapple slices for a sweet juicy component.  The only difference is, you don’t need to marinade the salmon for very long, 15 minutes is all you need to infuse all the explosive flavors you love from SALSAOLOGY.  Buen Provecho!

    ingredients

    • 1.5 pound Salmon Fillet, with or without skin
    • Salt
    • ½ cup SALSAOLOGY Ancho Chile & Tamarind Sauce + more for garnishing
    • 1 tablespoon Olive Oil
    • 1 cup Pineapple, cut into thin slices
    • ½ Red Onion, thinly sliced
    • 1 bunch Cilantro, washed and roughly chopped
    • 10-12 Corn Tortillas, warmed

    method

    1. Placing fish in a glass container or a baking sheet, season salmon fillet with salt and use the ½ cup of SALSAOLOGY Ancho Chile & Tamarind Sauce to rub onto both sides of fish. Transfer fish to refrigerator and allow to marinade for at least 15 minutes.
    2. In the meantime, heat 1 tablespoon of olive oil in an iron skillet or large sauté pan over medium high heat. Add pineapple slices and sauté until pineapple slightly caramelizes and turns golden brown along the edges, approximately 4 minutes. Place cooked pineapple in a small bowl. Toss and combine with onion slices and chopped cilantro. Season pineapple salad with salt to taste and set bowl aside.
    3. Return skillet to heat. Place salmon with skin side down first in the skillet and allow to cook for 3 minutes, flip and cook for another 3 minutes. Transfer fillet to cutting board and with a fork break pieces of salmon off to fill warm tortillas. Dollop some extra Ancho Chile & Tamarind Sauce over the fish and top with pineapple salad garnish. Enjoy!

    info

    Serves 10-12 tacos

     

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  3. Tacos al Pastor

    Tacos al Pastor

    Tacos al Pastor

    Tacos al Pastor (Spanish for shepherd style tacos) are one of the most popular taco variations throughout Mexico, which are just as wildly popular here in the states. These juicy pork filled tacos are testament of Middle Eastern immigration into Mexico at the turn of the 20th century.

    An adaptation of the shawarma, this Mexican classic street food likens the Arabic wrap; but, instead of lamb rotisserie shaved onto pita bread, a tortilla is filled by shaving pork that has slowly been cooked on a vertical spit. Al pastor meat is recognized by its tender, succulent and flavorful reddish pork morsels that result from a marinade blend made of chiles, spices and pineapple. Our recipe simplifies the marinade and does not require the vertical spit. Proclaimed to be the best taco, you too will concur with just one bite!

    ingredients

    • 1 c. SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 2 lbs. Pork Shoulder, Picnic or Boston Butt
    • 1/2 c. Pineapple Chunks, canned in its own juice
    • 3 tbsp. Apple Cider Vinegar
    • 1 tbsp. Achiote Paste*, optional
    • Corn Tortillas
    • 1 c. Onion, chopped
    • 1/2 c. Cilantro, chopped
    • Lime Wedges
    • Your Favorite Tomatillo Salsa

    method

    1. Place SALSAOLOGY sauce, pineapple, apple cider vinegar and achiote paste in a blender cup and blend for a minute or until pineapple chunks have been thoroughly pureed with sauce. Set aside.
    2. Cut pork into 1 inch chunks, and place in a large Ziploc bag. Empty sauce marinade into bag and zip seal. Make sure marinade covers meat entirely. Refrigerate for 3-4 hours minimally. Ideally, refrigerate overnight.
    3. Heat a large skillet over medium to high heat. Season meat with salt and pork. Working in batches, cook meat. Add sauce marinade with brush while cooking, constantly turning meat, allowing it to cook through and get caramelized. About 15 minutes. Place in bowl and repeat cooking remainder of meat.
    4. Chop cooked pork into smaller pieces. And set aside in serving bowl.
    5. Warm tortillas.
    6. Place al pastor meat on a tortilla. Garnish with onion and cilantro and top with taco salsa.

    info

    Serves 6

    *Achiote paste is a condiment made from annatto seeds and other spices. While it provides a subtle musky flavor, its main purpose in this recipe is to provide a vibrant red color to the meat. Therefore, it is an optional ingredient for this recipe. You can find the paste packages in most Latin markets.

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  4. Grilled Corn

    Grilled Corn

    Grilled Corn

    Corn on the cob is a summer staple at all barbecues across the country. Whether they appear in a boil or off the cob in a salad, almost always they show up perfectly charred on a platter with butter. Here instead of butter, we slather on our Ancho Chile & Tamarind Sauce and sprinkle crumbled queso fresco…It’s like Mexican street corn but BETTER!

    ingredients

    method

    1. Preheat grill to medium heat. Place corn on the grill and cook, turning until corn is charred and cooked through, approximately 10 minutes.
    2. Remove from grill and brush each corn ear with SALSAOLOGY Ancho Chile & Tamarind Sauce. Sprinkle each ear with queso fresco and cilantro and serve.

    Number of servings (yield): 4

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  5. Roasted Potato Salad

    PotatoSalad

    Roasted Potato Salad

    This recipe is always a crowd favorite, probably because it’s a zesty facelift to the familiar potato salad found at park tables everywhere. Roasting the potatoes not only gives it a hearty bite, but it avoids over cooking and serving crumbly spuds. The sliced onions give the salad a zesty crunch and works magic with the salami, should you choose to go the carnivorous route. But let’s be honest, what really livens up this classic dish is our dressing made with light Mexican cream and our Ancho Chile & Tamarind Sauce to give it that smoky tang that makes this recipe dynamite!

    ingredients

    method

    1. Preheat oven to 375°F. In a bowl, toss potatoes with olive oil and salt. Transfer potatoes and spread on a cookie sheet and roast in oven, turning once until potatoes are golden brown and tender, approximately 15-20 minutes. Allow to cool on baking sheet.
    2. In a small bowl, mix Mexican Cream and SALSAOLOGY Ancho Chile & Tamarind Sauce. Set aside
    3. Combine potatoes and cream dressing in a large bowl. Add red onion slices, parsley and as an option, add salami slices. Serve and enjoy!

    info

    * You can substitute the Mexican Cream (Crema Mexicana) with Creme Fraiche, Sour Cream or Plain Yogurt

    mix it up

    Add and toss mixed greens to make into a hearty lunch salad.

    Number of servings (yield): 4

     

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  6. Herb-Crusted Rack of Lamb

    Herb Crusted Rack of Lamb

    Herb-Crusted Rack of Lamb

    This is a recipe favorite because it’s an elegant dish with an easy preparation that is packed with flavor – the perfect recipe for your dinner soirée. The medley of chopped herbs gives this delicate meat an aromatic, rustic like crust, that is elevated by the spices and robust flavors of the chile negro sauce. Your guests will be impressed and think you spent all day slaving away in the kitchen. Bon Appétit!

    ingredients

    method

    1. Finely chop all herbs together. Set aside in bowl.
    2. Preheat oven to 425°F
    3. Season racks of lamb with salt and pepper to taste.
    4. Heat a skillet over high heat. Add the olive oil and reduce heat to medium high.
    5. When oil is hot, add lamb rack with fat side down and sear until brown. Using tongs, turn rack and brown bottom as well. Remove and set aside on plate. Repeat with second rack.
    6. Take ¼ c. of SALSAOLOGY Chile Negro & Hibiscus sauce and brush onto the fat side of the lamb racks. Make sure the sauce is evenly covering the rack including the bottom, but do not coat the end sides.
    7. Apply chopped herb mixture onto lamb side covered with sauce; the sauce should make the herbs adhere to create a beautiful herb crust.
    8. Transfer lamb racks onto a baking sheet or iron skillet and transfer to oven.
    9. Roast until an instant read thermometer inserted in the center of the meat reads 135°F for medium rare, approximately 10-15 minutes.
    10. Remove lamb racks from oven, cover with aluminum foil and let rest for at least 10 minutes.
    11. In the meantime, in a small saucepan combine ¾ c. of SALSAOLOGY Chile Negro & Hibiscus sauce and ½ c. of chicken stock. Simmer over low medium heat. Add salt to taste. Keep warm.
    12. Using a sharp knife, cut between each bone and carve racks of lamb into chops.
    13. Serve with warm sauce drizzled over chops.

    info

    Serves 4

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  7. Crab Deviled Eggs

    Crab Deviled Eggs

    Crab Deviled Eggs

    The crab is optional in this American classic dish, but it is imperative if you are looking to give your brunch gatherings an exquisite and luxurious touch. In three easy steps you will get a satisfying appetizer that will make your guests say “Wow!.” 

    method

    1. Remove yolks from hard boiled eggs and place in a medium sized bowl and smash yolks with a fork until you get a nice crumbly paste like consistency. Add mayonnaise, cream cheese and SALSAOLOGY Ancho Chile & Tamarind Sauce and mix well together until all the ingredients are well incorporated.  Season with salt and pepper to taste.
    2. Place crab meat in a separate small bowl and season with salt and pepper.  Use a squeeze of lemon to taste if necessary. Add crab meat to yolk mixture and combine.
    3. Spoon the yolk filling into the egg halves and garnish with dill sprigs. Transfer to platter and enjoy!

    Number of servings (yield): 6 – 12

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  8. Cauliflower Tacos with Feta Cream

    Cauliflower Tacos

    Cauliflower Tacos with Feta Cream

    Combining the earthy and zesty flavors of our Chile Negro & Hibiscus Sauce with roasted cauliflower is a naturally balanced combination. Not to mention that the nutty texture of the sauce helps to create a light crispy texture on the cauliflower for extara bite. Don’t limit the cauliflower to a taco filling; use on its own as a side dish or add to a hearty quinoa bowl. Buen Provecho!

    ingredients

    • 1 Cauliflower Head – cut into small florets
    • 2 tablespoons Olive Oil
    • Salt & Pepper
    • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce
    • 8 Corn Tortillas, warmed

    For Feta Crema:

    • 1 cup Feta Cheese – crumbled
    • 1 cup Mexican style Crema, Sour Cream, or Plain Greek Yogurt

    Garnishes:

    • 1 cup Red Cabbage, thinly sliced
    • 1 bunch Cilantro, washed and roughly chopped
    • Avocado Slices

    method

    1. Preheat oven to 425°F or the high roast setting. In a bowl, combine the cauliflower florets with olive oil and season to taste with salt and pepper. Add SALSAOLOGY Chile Negro & Hibiscus Sauce to cauliflower bowl and combine to coat the florets well.  Transfer cauliflower to baking sheet and roast in oven until cooked through, for approximately 20-30 minutes.
    2. Meanwhile make Feta Crema. In a small bowl combine crema with crumbled feta cheese and whisk together. Set bowl aside and keep leftover cheese for extra garnish, if desired.
    3. Once cauliflower is cooked, transfer back to bowl.  Assemble tacos by placing cauliflower in center of warm tortilla, top with cabbage, cilantro, avocado and a drizzle of feta crema.

    info

    Serves 6 – 8 tacos

     

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  9. Mexican Shrimp Soup (Caldo de Camarones)

    Caldo de Camarones

    Caldo de Camarones

    Fresh seafood and shrimp is accessible throughout Mexico and a common ingredient in regional cuisines, especially in states that are along Mexico’s many ocean waters. This recipe is specific to the state of Nayarit whose breathtaking coast borders the Pacific Ocean.

    Although a common dish throughout the country, Caldo de Camarones has a history dating back to ancient Nayarit. It is well known that in pre-Colombian times the indigenous prepared Tlaxtihuilli, a complex, spicy, chile based thick soup with shrimp. Our recipe takes the best of both worlds; using ancient methods and modern ingredients to make a dish of what is more commonly prepared today. If you feel adventurous, and want to try something close to the ancient recipe, just add more SALSAOLOGY to this recipe until you get the thick consistency and spiciness of your preference.

    ingredients

    method

    1. Heat oil in a medium to large size pot over medium heat. Add onion and garlic and cook until translucent.
    2. Add 2 tbsp. of SALSAOLOGY to pot and mix. Then add can of tomatoes and continue to cook mixture for a few minutes, allowing flavors to incorporate.
    3. Reduce heat to low and pour vegetable stock into pot and stir well. Add salt to taste, if necessary.
    4. Allow stew to come to a low simmer and then add potatoes, carrots and cilantro sprigs. Cover pot and cook for approximately 15 minutes, or until potatoes are cooked through.
    5. Carefully place shrimp into pot and cook for an additional 4 minutes.
    6. Serve stew warm in bowls and garnish with optional ingredients: citrus pickled onions, avocado slices, jalapeno slices, and/or lime. Enjoy with warm corn tortillas.

    info

    Serves 4-6.

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  10. Braised Short Ribs in Ancho Chile & Tamarind Sauce

    Braised Short Ribs in Ancho Chile and Tamarind Sauce

    Braised Short Ribs in Ancho Chile & Tamarind Sauce

    Infuse your short ribs with an explosion of flavor! Slowly cook your ribs down with this sauce and taste the rich and subtle smoky ingredients in each fork tender bite.

    This is a great entertaining recipe because you can start the recipe the day before and just let it cook in the oven a couple hours before your guests arrive.

    ingredients

    • 5 lbs. Bone-In Beef Short Ribs
    • 3 tbsp. Oil (vegetable, grapeseed or canola)
    • 4 c. Unsalted Beef Stock
    • 1 12 ounce jar of SALSAOLOGY Ancho Chile & Tamarind Sauce
    • Salt and Ground Black Pepper

    method

    1. Preheat oven to 350°F. Season ribs generously with salt and pepper. Heat oil in a large Dutch oven or iron skillet over medium high heat. Working in batches, add short ribs and brown until ribs are brown and crusty on all sides. Transfer ribs to a separate dish.
    2. Pour out all excess oil from Dutch oven and return to medium heat. Add SALSAOLOGY Ancho Chile & Tamarind Sauce and stir in the beef stock, mix well together. Adjust seasoning if necessary. Add short ribs and make sure they are submerged in sauce. Bring to a boil, cover and transfer pot to oven.
    3. Braise short ribs until they are very tender, approximately 2 – 2 ½ hours. Once tender, uncover pot and continue to braise in the oven for another 5 -10 minutes so the ribs get a slightly thick glaze on top. Serve ribs warm with plenty of that delicious sauce.

    info

    Serves 6. Leftovers? Use the meat from the ribs to make an incredibly tasty sandwich for lunch the next day.

    mix it up

    Also great to use with SALSAOLOGY Chile Negro & Hibiscus Sauce.

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  11. Brie & Bacon Grilled Cheese

    cnh_briesandwich2

    Brie & Bacon Grilled Cheese

    ingredients

    method

    1. To make onions, heat olive oil in a large frying pan over medium heat.  Add the onions and sauté, stirring occasionally. Add ¼ cup of water as needed to prevent the onions from scorching. Cook onions until caramelized (soft and golden brown). Season with salt to taste. Set aside.
    2. To make sandwiches, spread butter on one side of bread slices and place butter side down on a work surface.  Spread a layer of SALSAOLOGY Chile Negro & Hibiscus Sauce on each slice. Then, top 4 of the bread slices with onions, brie slices, and bacon.  Close the sandwiches with remaining slices, butter side out.
    3. Preheat a skillet over low heat. Grill the sandwiches, flipping once, until cheese has melted and both sides are toasted and golden brown. Cut in half and serve right away.

    mix it up

    Use ham or your favorite type of bacon. For extra cheesy-ness, try a triple cream cheese.

    Number of servings (yield): 4 Sandwiches

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  12. Vegetarian Three Bean Chili

    Vegetarian three bean chili

    Vegetarian Three Bean Chili

    ingredients

     

    • topping options:
    • Red onion, diced
    • Avocado, slices
    • Queso fresco or grated cheddar cheese
    • Cilantro, chopped
    • Sour cream

    method

    1. Place 1.5 cups of black beans with ½ cup of vegetable stock in a blender and puree to a smooth consistency, set aside.
    2. In a bowl, combine the remaining black beans, kidney beans, and navy beans together.
    3. Pour jar of SALSAOLOGY Tres Chiles & Mezcal Sauce and remaining vegetable stock into a large pot. Add bean puree to pot and mix well. Turn heat on to medium low and bring pot to a simmer.
    4. Add remaining beans to pot and combine well.  Season with salt to taste and allow chili to simmer, stirring often for about 45 minutes.
    5. Serve chili in bowls, and garnish with favorite toppings.

    mix it up

    Got freshly cooked beans? Use them! Also feel free to use your favorite type of bean combination.

    Number of servings (yield): 4-6 cups of chili or 2-4 bowls of chili.

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  13. Pumpkin Mole Chicken Enchiladas

    Pumpkin Mole Enchiladas

    Pumpkin Mole Chicken Enchiladas

    The day after Thanksgiving, use your leftover turkey to make these insanely delicious enchiladas. But before and after the big bird holiday; use shredded chicken instead. The pumpkin mole dances gloriously with the queso fresco and pomegranate seeds. This recipe is sure to become a staple in your kitchen!

    method

    1. Heat 1 tablespoon of oil in a pan over medium heat. Add onions and kale and sauté for 3 minutes. Season with salt to taste. Add chicken stock and continue to cook until kale cooks through, approximately 4 minutes. Add shredded chicken to vegetables and mix together, continue to cook until chicken is warmed through, another 3 minutes. Transfer filling to a bowl and set aside.
    2. Heat 2 tablespoons of remaining oil in a pan over medium high heat. Using tongs, submerge a tortilla in oil, turning once, frying for 5 seconds on each side. Tortilla will slightly puff up and become pliable. Transfer tortilla to a plate lined with paper towels to cool. Repeat for remaining tortillas.
    3. In a small sauce pot, heat SALSAOLOGY Pumpkin Mole Sauce. Pour about 1 cup of the sauce into a skillet or pie dish. Dip each tortilla into Pumpkin Mole Sauce, turning to coat both sides. Place 2 tablespoons of the chicken and kale filling each in the center of the tortilla. Roll up tortilla with the seam side down and transfer to a platter. Repeat until all enchiladas are completed.
    4. Pour remaining sauce over enchiladas and top off with queso fresco and pomegranate seeds over top of enchiladas platter. Serve immediately.

    mix it up

    Use crumbled Feta Cheese if Queso Fresco is unavailable.

    Number of servings (yield): 4

     

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  14. Pumpkin Mole Braised Chicken with Squash & Kale

    chicken_-pm

    Pumpkin Mole Braised Chicken with Squash & Kale

    ingredients

    method

    1. Heat 1 tablespoon of vegetable oil in a large pan over medium heat. Add squash and kale to pan, season with salt and pepper. Stirring occasionally, sauté for 5 minutes. Transfer squash and kale to a bowl and set aside.
    2. In the same pan, heat 1 tablespoon of oil.  Season chicken thighs with salt and ground pepper. Place chicken skin side down in pan and cook until skin is golden brown and crispy. Transfer thighs to a plate and repeat with remaining oil and chicken if necessary. Pour out excess oil from the pan and return to stove.
    3. Return the chicken with skin side up, with the squash and kale to the pan. Add SALSAOLOGY Pumpkin Mole Sauce and chicken stock to pan over medium heat. Bring to a simmer, cover and cook until the chicken is cooked through and squash is tender, approximately 20-25 minutes.
    4. Serve with quinoa or rice, and some warm bread or tortillas of course; to soak up every drop of mole.

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  15. Fusilli with Sausage and Butternut Squash

    Fusilli and Sausage in Pumpkin Sauce

    fusilli with sausage & butternut squash

    Perfect warm bowl to celebrate Autumn’s bounty. Use whole wheat pasta to add a heartier layer to this already incredibly delicious meal.

    method

    1. Heat 1 tablespoon oil in a large skillet over medium high heat. Add sausage to skillet and break up meat into small pieces with a wooden spoon. Add salt to taste, stirring often and continue to cook until cooked through and browned, approximately 7 minutes.
    2. Remove the sausage from the skillet and pour off excess fat from the skillet except for 1 tablespoon. Return skillet to medium heat. (If using chicken or turkey sausage, add 1 tablespoon of oil). Add onion and cook until translucent, approximately 3 minutes. Add garlic, butternut squash, salt and thyme leaves. Pour chicken stock in to pan and bring to simmer. Cook until squash is fork tender, about 10 minutes. Add red chard and cook for 1 minute and return cooked sausage to skillet. Add SALSAOLOGY Pumpkin Mole Sauce, lower heat and cook until sauce comes to a simmer.
    3. Cook the fusilli in large pot of salted water until al dente. Drain the pasta and add to skillet, mix well to coat. Serve warm and top with shaved cheese.

    mix it up

    You can substitute the butternut squash with whole pumpkin, acorn squash, or kobucha squash.

    Number of servings (yield): 6

     

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  16. Grilled Chicken Leg Quarters

    GrilledChicken

    Grilled Chicken Leg Quarters

    Chicken legs quarters are the perfect cut to grill because you get a crispy golden skin while the meat remains tender and juicy. SALSAOLOGY Ancho Chile & Tamarind Sauce is the ideal sauce for this recipe because the explosive flavors of chiles, spices and tamarind are magnified over the fire and give the chicken that smoky charred flavor we love on summer days.

    ingredients

    • 4 Chicken Leg Quarters
    • ½ Cup plus extra for final basting SALSAOLOGY Ancho Chile & Tamarind Sauce
    • Salt and Pepper

    method

    1. In a glass baking dish arrange chicken leg quarters, pour SALSAOLOGY Ancho Chile & Tamarind Sauce over chicken insuring that both sides of chicken legs are rubbed and covered in the sauce. Cover with plastic wrap and refrigerate preferably overnight or for same day marinade at least for 1 hour.
    2. Preheat grill to a medium heat. Allow chicken to come to room temperature before grilling. Season chicken with salt and pepper.
    3. Turn one side of the grill off. Place chicken skin side down on the hottest part of the grill, over the heat and cook until the skin has browned and loosened itself from the grill; about 5 minutes. Turn chicken over and transfer to indirect heat on the other side of the grill. Cover barbecue and continue cooking, turning occasionally until chicken is cooked through for an additional 35 minutes.
    4. In the final 5 minutes of cooking, brush chicken skin side with additional SALSAOLOGY Ancho Chile & Tamarind Sauce flip, and continue basting. Chicken is ready when thermometer reads 160°F and its juices run clear. Allow chicken to rest for a few minutes before serving.

    Number of servings (yield): 4

     

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  17. Grilled Pork Chops with Peaches

    porkchop-cover

    Grilled Pork Chops with Peaches

    One of the best things about grilling season is all the flavors that are highlighted by cooking over open fire. But know; that perfect char flavor isn’t exclusively reserved for meats. Here we grill juicy summer ripe peaches that caramelize just right to pair with the flavors of the smoky grilled pork chops and our Ancho Chile & Tamarind Sauce. Prefer nectarines or apricots? Have at it, you won’t be disappointed! 

    ingredients

    • 4 Pork Chops; Bone In
    • Salt
    • ½ Cup plus extra for the table SALSAOLOGY Ancho Chile & Tamarind Sauce
    • 1/4 Cup Olive Oil
    • 4 Peaches; ripe, cut in half and pit removed

    method

    1. Season pork chops with salt and transfer to a resealable plastic bag or a glass pan. In a small bowl, combine SALSAOLOGY Ancho Chile & Tamarind Sauce with olive oil then pour sauce mix into bag and ensure all the pork chops are covered in sauce.  Refrigerate and allow chops to marinade for at least 60 minutes, or preferably overnight.
    2. Light and preheat grill. Remove pork chops from bag and place on grill. Turning occasionally, cook pork chop until cooked through, approximately 12 minutes and thermometer reads 135°F. Transfer chops to a board or platter and let them rest for 5 minutes before serving.
    3. Toss peaches with some olive oil in a small bowl and season with a pinch of salt. Place peaches cut side down on grill and cook until they begin to soften and char, about 5 minutes. Serve peaches on platter with pork chops and additional sauce for the table.

    Number of servings (yield): 4

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  18. BBQ Baby Back Ribs

    BBQRibs

    BBQ Baby Back Ribs

    This barbecue recipe packs in tons of flavor by using SALSAOLOGY Chile Negro & Hibiscus Sauce to marinate and baste the baby back pork ribs. The robust, zesty flavors and dash of savory sweetness from this sauce are perfect for any juicy tender pork ribs…they really are finger lickin’ good.

    method

    1. Preheat oven to 350°F. Season the racks generously with salt and pepper. Use ½ cup of SALSAOLOGY Chile Negro & Hibiscus Sauce to rub the ribs with sauce on both sides. Place in a baking dish or a baking sheet with a rack. Cover tightly with two layers of foil and place in oven and bake until ribs are tender, about 75 minutes.
    2. In a small bowl, mix the 2 tablespoons of honey with the remaining ¼ cup of SALSAOLOGY Chile Negro & Hibiscus Sauce to make barbecue sauce mixture. Reserve for basting ribs.
    3. Heat the grill to medium heat. Grill the ribs on each side for 10-15 minutes, flipping when necessary. During the last 5 minutes of grilling, baste the ribs with the barbecue sauce.
    4. Remove from grill and let the racks rest for 5 minutes before cutting into individual ribs. Serve warm with remaining barbecue sauce.

    info

    Baking ribs can be done up to two days before finishing on the grill. Complete “Step1” , cover tightly and keep refrigerated until ready to barbecue. Allow ribs to come down to room temperature before placing on grill.

    Number of servings (yield): 4

     

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