salsaology recipes

ingredient:

  • chile negro & hibiscus sauce clear tag

  1. 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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  2. 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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  3. 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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  4. 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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  5. 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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  6. 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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  7. Beet & Goat Cheese Toast

    Beet-Toast

     

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  8. Chile Negro & Hibiscus Cranberry Sauce

    Cranberry Sauce

    Chile Negro & Hibiscus Sauce

    Infuse the cinnamon and spices from our Chile Negro & Hibiscus Sauce to make an easy and unforgettably flavorful cranberry sauce.

    method

    1. In a medium sized pot bring water and sugar to a boil, stirring with a whisk until sugar is dissolved. Add orange juice and SALSAOLOGY Chile Negro & Hibiscus Sauce and stir to mix all ingredients well.
    2. Add cranberries and lower heat so that cranberry sauce is cooking at a simmer. Stir occasionally until berries pop and soften to your desired texture. Cool and transfer to serving bowl.

    info

    This can be made at least 2 days in advance. Keep covered in refrigerator until ready to serve.

     

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  9. Quinoa & Butternut Squash filled Mushrooms

    Mushroom

    Quinoa & Butternut Squash Stuffed Mushrooms

    After a weekend of dinner parties and brunches galore, come Monday, all you may want is something light, healthy, but most importantly something that will help lighten up the guilt of betraying your diet with one too many mimosas. This recipe is the perfect remedy for those days, not only is it packed with all the right nutrients, but it’s filling, satisfying and tastefully delicious so much so, that you will forget it’s healthy and good for you! The secret is our all natural Chile Negro & Hibiscus Sauce that elevates the veggies to new heights. Buen Provecho!

    method

    1. Preheat oven to 325°F. In a small pot bring the quinoa and water with a pinch of salt to a boil. Then cover and lower heat and cook until all water is absorbed, approximately 10 minutes. Keep covered for an additional 5 minutes. Use a fork to fluff quinoa and then transfer to a medium bowl. Set aside.
    2. In a sauce pan, heat 2 tablespoons of olive oil over medium heat. Add shallots, butternut squash, cranberries and chopped mushroom stems. Season with salt and cook for a minute. Add vegetable stock and SALSAOLOGY Chile Negro and Hibiscus Sauce and continue to cook, stirring occasionally. Before the stock is completely absorbed, add spinach and mix with rest of vegetables, cook until squash is cooked through, approximately 6 minutes. Transfer vegetable mix to the bowl with the quinoa and mix well. Set aside.
    3. Rub remaining olive oil to both sides of each mushroom and place on a cookie sheet. Roast mushrooms until they have softened, approximately 5-10 minutes (depending on the size of the mushrooms). Remove from oven and allow to cool for a couple of minutes before stuffing.
    4. Spoon the quinoa and vegetable mixture into the mushrooms, mounding it slightly. Drizzle additional SALSAOLOGY Chile Negro & Hibiscus Sauce if desired, serve warm and enjoy!

    mix it up

    For the carnivores: Add cooked sausage to the quinoa stuffing…we love turkey sausage in this recipe.

    Number of servings (yield): 4

     

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  10. Mushroom and Spinach Stuffed Chicken Roulade

    ChickenRoulade

    Mushroom & Spinach Stuffed Chicken Roulades

    Roulade is French for “to roll,” – in this case were rolling up chicken breasts with a filling of mushrooms, spinach and some of our nutty Chile Negro & Hibiscus Sauce. Using a stuffing in a chicken roulade not only bring some added flavors but also helps to keep the chicken juicy and tender. Top with simmered sauce and enjoy!

    ingredients

    • 3 chicken breast, skinless and boneless
    • 3 tablespoon of olive oil
    • 2 garlic cloves, minced
    • 1 pound mushrooms, finely chopped
    • 1 tablespoon fresh thyme
    • 8 oz. spinach
    • Salt and Pepper
    • ½ cup SALSAOLOGY Chile Negro & Hibiscus Sauce
    • ¼ cup Chicken Stock

    method

    1. Place each chicken breast between two pieces of plastic wrap. Using a meat mallet pound chicken breast to 1/8 inch thick. Keep chicken refrigerated until ready to cook.
    2. Heat a medium sauté pan over medium heat and heat 2 tablespoon of olive oil. Add garlic and stir for a minute. Add mushrooms, thyme and salt and pepper to taste. Cook for about 4 minutes and then add spinach, stir in and cook for an additional minute. Transfer mushrooms and spinach mixture to a small bowl and allow to cool.
    3. Season chicken breasts with salt and pepper. Spread 2 teaspoons of SALSAOLOGY Chile Negro & Hibiscus Sauce and top with mushroom and spinach mixture. Begin to roll chicken breast from narrow end up, tightly enclosing the filling as you roll, then tie up with kitchen twine. Repeat with two other chicken breasts.
    4. Preheat oven to 400°F. Heat 1 tablespoons in a large skillet over medium heat. Add chicken roulades and cook until brown on all sides. Transfer roulades to a roasting pan and bake for about 5 minutes, until chicken reaches an internal temperature of 160°F. Allow roulades to rest and cool on a cutting board.
    5. In the meantime, reheat skillet over low heat and add ¼ cup of chicken stock, using a spoon to scrape up any brown bits. Mix in remaining SALSAOLOGY Chile Negro & Hibiscus Sauce and allow sauce to come to a low boil. Remove from heat.
    6. Remove twine from chicken roulades and cut into slices. Serve and drizzle sauce over chicken and enjoy.

     

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  11. Garlic Pork Shanks Wrapped in Banana Leaf

    Garlic Pork Shanks

    Garlic Pork Shanks Wrapped in Banana Leaf

    This is a great recipe that requires minimal prep but when your guests taste and see this beautiful dish, they will think you slaved over it all day. The garlic paste highlights and pairs wonderfully with the succulent nature of the shank and is topped off with the Chile Negro & Hibiscus rich and tangy sauce – Exquisite!

    The banana leaf is not only a beautiful element to see on the plate with the deep red sauce contrast, but it also imparts a subtle anise like flavor to the pork shanks.

    ingredients

    • 1 jar of SALSAOLOGY Chile Negro & Hibiscus Sauce
    • 2 Garlic Head Cloves, peeled
    • 4 Pork Shanks
    • Banana Leaves*, cut into approximately (4) 10″ squares (adjust size depending on shank size)
    • 1 c. Chicken Stock or Chicken Broth
    • Salt and Pepper
    • Equipment: Steamer Pot with Steamer Basket

    method

    1. Fill steamer pot with water and place over low medium heat.
    2. Lightly cook precut banana leaves over a burner or griddle. Using tongs to turn and scorch for 30 seconds on each side, or until leaf becomes soft and flexible. Set aside to cool.
    3. Place garlic cloves in a small food processor and blend until garlic becomes a paste. You can also do this by hand with a mortar and pestle. Place in a small bowl and set aside.
    4. Season pork shanks with salt and pepper.
    5. Apply garlic paste to shanks generously. However, you can adjust amount of garlic paste to your taste.
    6. Place each shank in the center of a banana leaf. Wrap shanks by folding leaf ends to bottom side. You can use kitchen twine to hold together.
    7. Place wrapped shanks in steamer basket.
    8. Once steamer pot has come to a slow boil, bring heat down to low and place steamer basket in pot and cover. Keep water to a very low boil, cooking it too fast will toughen up the meat.
    9. Cook for approximately 2 hrs. on low heat or until meat is slightly separating off the bone. Then remove shanks from steamer and allow to cool.
    10. In the meantime heat a small sauce pot and place 6 oz. of SALSAOLOGY’s Chile Negro & Hibiscus Sauce in the sauce pot. Add 1 c. of chicken stock and mix thoroughly. Heat through and remove from stove.
    11. Unwrap cooked shanks from banana leaves on a plate and pour sauce over shanks. Serve with Mexican rice, beans and tortillas.

    info

    Serves 4

    *You can find the leaves in the produce section of Latin or Asian grocery stores and in some big chain markets. If Banana Leaves are not available, parchment paper is a good substitute.

    Diet type: Pescatarian

    Diet tags: Reduced fat, High protein

    Dietary restriction: Kosher

    Number of servings (yield): 8

    Culinary tradition: Mexican

    Calories: 200

    Fat: 5g

    Protein: 10g

    my rating 5 stars:  ★★★★★ 1 review(s)

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  12. Lobster and Fideo Soup

    Lobster and Fideo Soup

    Lobster and Fideo Soup

    Fideo is the Spanish word for noodle, specifically a very thin and short noodle, also known as vermicelli pasta. Fideos are commonly used in Mexican cuisine to make soups and pasta salads. This recipe takes the Mexican traditional dish – sopa de fideo (noodle soup) and flavors the broth with our robust Chile Negro & Hibiscus Sauce. The addition of lobster or shrimp just makes this dish rich and heartwarming.

    method

    1. In a medium sized pot, heat 1 tablespoon of olive oil over medium heat. Add the fideos stirring often until they are a toasty brown; approximately 5 minutes. Add 6 cups of chicken stock and stir in ½ cup of Chile Negro & Hibiscus Sauce and season to taste; about 2 teaspoons of salt. Reduce heat to low, cover and cook until fideos are al dente, approximately 7-10 minutes.
    2. Bring a large pot of salted water to a rolling boil over high heat. Add lobsters head in first and cook for 5 minutes. Remove with tongs and place in a bowl or cookie sheet- set aside and allow to cool.
    3. When lobsters are cool, remove tails and claws. With scissors remove shell from tail by cutting down the middle of the tail on bottom. Crack claws and remove claw meat. Cut lobster into desired portions.
    4. Serve fideo soup in bowls and top with lobster meat or shrimp.

    info

    Serves 4.

    mix it up

    *If using shrimp: Peel and devein shrimp. Season shrimp with salt and pepper. Heat 1 tbsp. of olive oil in a pan over medium heat. Add shrimp and sauté for approximately 4 minutes. Add 1 tbsp. of butter and turn off heat. Set aside.

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