salsaology recipes

ingredient:

  • cheese clear tag

  1. 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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  2. 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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  3. Brussels Sprouts and Goat Cheese Flatbread

    Flatbread

    Brussels Sprouts & Goat Cheese Flatbread

    This recipe is easy, delicious and nutritious! The complex savory flavors of SALSAOLOGY Chile Negro & Hibiscus Sauce dance beautifully with the caramelized onions, leafy green Brussels sprouts and the subtle tart of the creamy goat cheese. Make it for an appetizer or as the main course with a side salad. This one is sure to become one of your favorites in your dinner rotation.

    ingredients

    • 4 tablespoons Olive Oil
    • 1 extra-large Onion or 2 medium sized, half-moon sliced
    • Salt
    • ½ pound Brussels Sprouts
    • 1 pound Pizza Dough, freshly prepared *
    • 1/3 cup of SALSAOLOGY Chile Negro & Hibiscus Sauce
    • 4 oz. Goat Cheese, crumbled

    method

    1. Preheat oven to 425°F. Warm 1 ½ tablespoons of olive oil in a pan over medium low heat. Add the onions and 1 teaspoon of salt. Be sure to keep the heat level where the onions cook with a soft sizzle but low enough so they don’t brown too quickly. Stirring occasionally, cook onions until onions are tender and a golden brown, approximately 20 -25 minutes. Transfer onions to a bowl and reserve.
    2. Slice off ends of Brussels and pull off the individual leaves and repeat when you reach new tough end until you all the sprouts have been broken down into leaves. Toss Brussels sprouts leaves with 1 -2 teaspoons of olive oil, so they are lightly coated and season with a pinch of salt, set aside.
    3. On a lightly floured clean surface, roll out pizza dough as thin as possible while maintaining an even surface. Place flatbread on a cooking sheet or a preheated pizza stone. Drizzle about 1 -2 tablespoons of olive oil over flatbread dough and season with salt. Spread 1/3 cup of SALSAOLOGY Chile Negro & Hibiscus Sauce all over the dough, leaving 1 inch border of dough all the way around the flatbread. Layer with cooked onions, half of the crumbled goat cheese and the Brussels sprouts leaves.
    4. Transfer flatbread to the oven and bake until crust is puffed and golden and the Brussels sprout edges are lightly crisp, about 7-10 minutes. Allow flatbread to cool a few minutes then slice and serve. Garnish with remaining goat cheese and enjoy!

    info

    *This recipe works as well with readymade pizza crust, just top with SALSAOLOGY Artisanal Mexican Sauce and the rest of the ingredients.
    Also perfect recipe for whole wheat and gluten free dough options!

    Number of servings (yield): 6

     

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  4. Mushroom, Spinach & Cheese Quesadilla

    Mushroom Quesadilla

    Mushroom, spinach & Cheese Quesadilla

    We use gluten free corn tortillas to make these hearty vegetarian quesadillas. The mushrooms and spinach come alive with the Chile Negro & Hibiscus Sauce . The mushrooms are so meaty and satisfying you won’t miss the carne asada at all!

    ingredients

    • 4 tablespoons Olive Oil
    • 1 pound Mushrooms, sliced
    • Salt
    • 2 cups Spinach leaves
    • 8 Corn Tortillas
    • 8 ounces Monterey Jack Cheese, shredded about 2 cups
    • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce

    method

    1. Heat oil in a large skillet. Once oil is shimmering, add sliced mushrooms with a generous pinch of salt. Stirring occasionally, cook mushrooms until tender and brown, approximately 7 minutes. Mix in spinach with another pinch of salt and continue to cook for an additional 3 minutes. Transfer mushroom and spinach to a bowl and set aside.
    2. Heat an iron skillet over medium heat. Add tortillas (as many as will fit in your skillet) and top with a layer of cheese followed with a couple of spoonful’s of mushrooms and spinach mixture and 2 tablespoons of SALSAOLOGY Chile Negro & Hibiscus Sauce. Add one more layer of cheese and cover with another tortilla. Once the cheese begins to melt, flip the quesadilla using a spatula and continue to cook until the cheese is entirely melted and the tortilla is browned and lightly crisp on both sides. Repeat to make remaining quesadillas.
    3. Cut quesadillas into quarters and serve warm immediately.

    mix it up

    You can substitute corn tortillas with flour tortillas.

     

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  5. Beet & Goat Cheese Toast

    Beet-Toast

     

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  6. Gnocchi & Roasted Cauliflower with Creamy Pumpkin Mole Sauce

    Gnocchi Pumpkin Mole Sauce

    Gnocchi & Roasted Cauliflower with Creamy Pumpkin Mole Sauce

    This easy dish is made creamy by blending mascarpone cheese with our Pumpkin Mole Sauce to yield a rich and velvety sauce that perfectly coats a package of cooked gnocchi (or homemade if you have the time!). You won’t miss the meat with the roasted cauliflower that also brings another layer of hearty flavor to this autumn inspired dish.

    ingredients

    • 1 head of Cauliflower, cut into small bite size florets
    • 1 tablespoon Olive oil
    • Salt
    • 1 12 ounce jar SALSAOLOGY Pumpkin Mole Sauce
    • ½ cup Mascarpone cheese
    • 16 ounce package Potato Gnocchi
    • ¼ cup Pumpkin Seeds (Pepitas), toasted
    • ½ cup Parmesan Cheese, grated

    method

    1. Preheat oven to 425°F. Toss cauliflower florets with olive oil and salt. Place on a cookie sheet and roast in oven until tender and golden, approximately 15 minutes.
    2. To make sauce, warm SALSAOLOGY Pumpkin Mole Sauce In a medium sauce pot over medium low heat. Using a whisk, add in mascarpone cheese and mix until well combined. If necessary, adjust seasoning by adding salt to taste. Continue to cook sauce for 5 minutes, remove from heat and cover to keep sauce warm.
    3. Cook gnocchi according to package instructions. Once gnocchi is cooked and ready, transfer gnocchi to sauce pot. Add cauliflower florets and mix with sauce to insure gnocchi coats evenly well.
    4. Serve gnocchi and cauliflower warm in bowls. Garnish with grated parmesan cheese and toasted pepitas.

    mix it up

    Substitute Orecchiette or Shells pasta for the gnocchi.

    Number of servings (yield): 4

     

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  7. Peach & Burrata Salad

    PeachBurrata

    peach & burrata salad

    This recipe is simply designed so that we can enjoy summer’s wonderful bounty. Baking the peaches with our Ancho Chile & Tamarind Sauce gives just enough zest and subtle smoky spice to highlight the juicy sweetness of summer peaches. And voila! You have yourself the perfect summer salad.

    method

    1. Preheat oven to 350°F. Spread 1 tablespoon of SALSAOLOGY Ancho Chile & Tamarind Sauce on each peach halve. Place in a baking pan and bake in oven until peaches are tender, approximately 20-25 minutes. Allow peaches to cool.
    2. In a bowl, combine baby arugula with olive oil and season with salt. Transfer arugula salad to a serving plate, arrange roasted peaches on top and spread out Burrata cheese pieces throughout the salad. If desired, drizzle additional sauce over completed salad and serve.

    mix it up

    Fresh Mozzarella cheese can be substituted for Burrata cheese.

    Number of servings (yield): 4

     

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