salsaology recipes


  • Tres Chiles & Mezcal Sauce clear tag

  1. Grilled Ribeye Steaks


    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! 


    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. Vegetarian Three Bean Chili

    Vegetarian three bean chili

    Vegetarian Three Bean Chili



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


    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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