| Tequila Salsa | Christopher Ranch | Tequila Salsa is made by in a 2-quart saucepot, heating the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixtu...view more Tequila Salsa is made by in a 2-quart saucepot, heating the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked. Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm. view less | |
| South of the Border, Frozen Culinary Herb Paste | SupHerb Farms | South of the Border, Frozen Culinary Herb Paste is a frozen intense blend of tomatoes, cilantro, poblano chiles and spices in a vegetable oil base. This is a product of the USA. This product is olive green with dark green, reddish orange and white particu...view more South of the Border, Frozen Culinary Herb Paste is a frozen intense blend of tomatoes, cilantro, poblano chiles and spices in a vegetable oil base. This is a product of the USA. This product is olive green with dark green, reddish orange and white particulates. It comes as a thick and chunky paste, with a particle size of <12 mm. This product has a pleasantly acidic taste that is well balanced with the warming heat of garlic and jalapeños and bold cumin notes. view less | |
| Chicken Mangalorean | Christopher Ranch | Chicken Mangalorean is made by combining the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste. Set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger paste, cinnamon, cardamom, cloves, cumin, coriander, turmeric and salt. Cook 10 minutes, stirring occasionally. Add the chicken and stir. Cook 15 minutes uncovered, stirring occasionally. Cover and cook 5 minutes. Add the coconut milk and water. Cover and cook 10 minutes. Meanwhile, heat the remaining 1 1/2 teaspoons oil in a skillet over high heat until very hot. Add the mustards seeds (be careful – they’ll pop out the skillet), chiles and curry leaves. The oil should be hot enough so the curry leaves crackle and turn black right away. The chile...view more Chicken Mangalorean is made by combining the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste. Set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger paste, cinnamon, cardamom, cloves, cumin, coriander, turmeric and salt. Cook 10 minutes, stirring occasionally. Add the chicken and stir. Cook 15 minutes uncovered, stirring occasionally. Cover and cook 5 minutes. Add the coconut milk and water. Cover and cook 10 minutes. Meanwhile, heat the remaining 1 1/2 teaspoons oil in a skillet over high heat until very hot. Add the mustards seeds (be careful – they’ll pop out the skillet), chiles and curry leaves. The oil should be hot enough so the curry leaves crackle and turn black right away. The chiles should also turn black. Cook no more than 3 minutes. Pour this mixture into the chicken. Simmer 5 minutes longer and serve. view less | |
| Latin Sofrito, Frozen Culinary Paste | SupHerb Farms | Latin Sofrito, Frozen Culinary Paste is a frozen, intense blend of onion, tomato, and bell peppers blended with chiles, herbs, and spices. This product flavor is a blend of roasted onion, peppers, and garlic with a mild heat and herbaceous cilantro notes....view more Latin Sofrito, Frozen Culinary Paste is a frozen, intense blend of onion, tomato, and bell peppers blended with chiles, herbs, and spices. This product flavor is a blend of roasted onion, peppers, and garlic with a mild heat and herbaceous cilantro notes. It has a thick, creamy, and smooth consistency that has a cream color with red and green particulates. This is a product of the USA. Latin Sofrito is used to add Latin flavor to any dish, including tacos, chili, burgers, and ceviche. view less | |
| Sun-Dried Tomato Chipotle, Fresh Frozen Culinary Paste | SupHerb Farms | Sun-Dried Tomato Chipotle, Fresh Frozen Culinary Paste is a frozen, intense blend of dried tomatoes, chipotle chiles, and basil in a vegetable oil base. This product has a rich and robust flavor with a smoky sweetness, mild heat, and subtle licorice notes...view more Sun-Dried Tomato Chipotle, Fresh Frozen Culinary Paste is a frozen, intense blend of dried tomatoes, chipotle chiles, and basil in a vegetable oil base. This product has a rich and robust flavor with a smoky sweetness, mild heat, and subtle licorice notes. It has a thick and slightly chunky consistency and a dark reddish brown color. This is a product of the USA. Sun-Dried Tomato Chipotle is used to add chipotle flair to Mexican dishes and is great on pasta or mixed with eggs. view less | |
| Quesillo en Salsa Verde | Christopher Ranch | Quesillo en Salsa Verdeis made by in a heavy saucepan, bringing the water to a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture covered for about 30 minutes, or until the tomatillos are ten...view more Quesillo en Salsa Verdeis made by in a heavy saucepan, bringing the water to a boil. Add the tomatillos, 3/4 of the sliced onion, 6 of the chiles, and 6 of the garlic cloves. Simmer the mixture covered for about 30 minutes, or until the tomatillos are tender. Cool slightly and transfer to a blender or food processor. Add the remaining onion, chiles, and garlic, cilantro, and salt. Puree the mixture. Preheat the oven to its lowest heat and heat a wellseasoned flat griddle pan or castiron skillet over medium heat. Brush each slice of cheese with a little oil, then grill the slices for about 20 seconds on each side. You will need a heavy metal spatula to turn them, scraping all the golden crust from the pan and flipping it over. You will have to grill the cheese in batches, transferring the cooked cheeses to a platter in the oven while you finish cooking, but do not let the cheese melt. Place 2 slices of cheese on each of 6 warmed appetizer plates, pour the hot tomatillo sauce over the top and serve immediately, garnished with sprigs of cilantro and charred scallions. Accompany with wedges of toasted country bread. view less | |
| Garlic Chicken Casserole | Christopher Ranch | Garlic Chicken Casserole is made by draining and buttering the cooked egg noodles, while still warm. Sprinkle in salad herbs and parmesan cheese. Blend in well and cover, put aside. In a saucepan, heat olive oil and sauté onion and garlic. Add chopped tomato, green Chile...view more Garlic Chicken Casserole is made by draining and buttering the cooked egg noodles, while still warm. Sprinkle in salad herbs and parmesan cheese. Blend in well and cover, put aside. In a saucepan, heat olive oil and sauté onion and garlic. Add chopped tomato, green Chile’s and mushrooms. Mix in salt, pepper thyme and paprika. Add chicken broth, and chicken strips. Simmer for 10 to 15 minutes, stirring occasionally, cover. After simmering, combine chicken and noodles, add 1 1/2 cups cheese and pimientos, mix in well. Preheat oven to 350 F. Butter a 1 1/2 quart casserole dish. Put mixture in dish and top with remaining 1/2 cup of cheese. Bake for 10 to 15 minutes, until cheese melts completely. view less | |
| Fully Cooked Mexican-Style Beef Crumbles, Spicy | Burke Corporation | Fully Cooked Mexican-Style Beef Crumbles, Spicy (Taco Meat); Crumble. Product Code 3395. Beef, Crushed Tomatoes (Tomatoes, Salt, Citric Acid), Green Chiles (Contains Citric Acid), Seasoning (Salt, Spices, Paprika, Dehydrated Onion, Dehydrated Garlic, Spic...view more Fully Cooked Mexican-Style Beef Crumbles, Spicy (Taco Meat); Crumble. Product Code 3395. Beef, Crushed Tomatoes (Tomatoes, Salt, Citric Acid), Green Chiles (Contains Citric Acid), Seasoning (Salt, Spices, Paprika, Dehydrated Onion, Dehydrated Garlic, Spice Extractive), Onions, Jalapeno Peppers, Sodium Phosphates. Contains no allergens. Product is formulated with no gluten-containing ingredients. The convenience of fully cooked with flavors that taste like they came from your own kitchen. Irregular shaped, 3/8 inch and smaller crumbles with a natural ground meat appearance. Distinctive and uniform spicy taco meat flavor. Medium to dark reddish-brown cooked meat color. All meat product. Individually quick frozen (IQF) and free flowing – designed to run flawlessly through your production equipment. view less | |
| RAW JALAPENO PEPPERS | Border Foods | Raw Jalapeno Peppers are high in vitamins A and C, potassium, beta carotene, and low in calories. The Raw Jalapeno Peppers have 30(iu) vitamin A and 6(mg) vitamin C. | |
| CANNED JALAPENO PEPPERS | Border Foods | Canned Jalapeno Peppers are high in vitamins A and C, potassium, beta carotene, and low in calories. The Canned Jalapeno Peppers have 374(iu) vitamin A and 2(mg) vitamin C. | |
| RAW SERRANO PEPPERS | Border Foods | Raw Serrano Peppers are high in vitamins A and C, potassium, beta carotene, and low in calories. The Raw Serrano Peppers have 57(iu) vitamin A and 3(mg) vitamin C. | |
| RAW HUNGARIAN PEPPERS | Border Foods | Raw Hungarian Peppers are high in vitamins A and C, potassium, beta carotene, and low in calories. The Raw Hungarian Peppers have 38(iu) vitamin A and 25(mg) vitamin C. | |
| RAW BANANA PEPPERS | Border Foods | Raw Banana Peppers are high in vitamins A and C, potassium, beta carotene, and low in calories. The Raw Banana Peppers have 156(iu) vitamin A and 38(mg) vitamin C. | |
| RAW SWEET RED (MEDIUM) PEPPERS | Border Foods | Raw Sweet Red (Medium) Peppers are high in vitamins A and C, potassium, beta carotene, and low in calories. The Raw Sweet Red (Medium) Peppers have 6783(iu) vitamin A and 226(mg) vitamin C. | |
| RAW SWEET GREEN (MEDIUM) PEPPERS | Border Foods | Raw Sweet Green (Medium) Peppers are high in vitamins A and C, potassium, beta carotene, and low in calories. The Raw Sweet Green (Medium) Peppers have 752(iu) vitamin A and 106(mg) vitamin C. | |
| RAW SWEET YELLOW (LARGE) PEPPERS | Border Foods | Raw Sweet Yellow (Large) Peppers are high in vitamins A and C, potassium, beta carotene, and low in calories. The Raw Sweet Yellow (Large) Peppers have 443(iu) vitamin A and 341(mg) vitamin C. | |
| Chipotle Tamale Pie | Christopher Ranch | Chipotle Tamale Pie is made by preheating oven to 400 degrees. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin. Add the beans, tomatoes, chile...view more Chipotle Tamale Pie is made by preheating oven to 400 degrees. Grease an 8-inch baking dish with the butter and set it aside. Heat the olive oil in a nonstick skillet over medium heat. Add the ground turkey, the onions, green peppers, and garlic and cook until the turkey is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin. Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.Spread the turkey mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer. Combine the cornbread mix with milk and egg and bake according to the manufacturer’s instructions. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving. view less | |
| Corn Chowder with Rice, Beans, and Crab | Christopher Ranch | Corn Chowder with Rice, Beans, and Crab is made by soaking rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1 teaspoon salt, and cold water to just cover the beans if necessary. Cook an additional 2030 minutes until beans are creamy inside but still intact. Remove onion and bay leaf and reserve. Heat olive oil in large kettle over high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground pepper. Stir and cook 5 minutes until softened. Add garlic and chile...view more Corn Chowder with Rice, Beans, and Crab is made by soaking rice beans in cold water 8 hours or overnight. Drain, rinse and drain again. Place soaked beans in a medium heavy pot with enough cold water to cover by an inch. Add onion and bay leaf. Bring to a simmer over medium heat, reduce heat to low, cover, and simmer very gently 30 minutes. Add 1 teaspoon salt, and cold water to just cover the beans if necessary. Cook an additional 2030 minutes until beans are creamy inside but still intact. Remove onion and bay leaf and reserve. Heat olive oil in large kettle over high heat. When smoking, add onions, 1 teaspoon salt, and freshly ground pepper. Stir and cook 5 minutes until softened. Add garlic and chiles and cook one minute to release their aroma. Add corn kernels, stock or water, chayote, and rice beans with the cooking liquid. Bring to a boil, turn down heat and simmer 15 minutes. Stir in peppers, crab, and crema and warm through. Serve garnished with minced chives. view less | |
| Roasted Garlic and Chili-Crusted Pork Loin | Christopher Ranch | Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a...view more Roasted Garlic and Chili-Crusted Pork Loin are made by squeezing the roasted garlic pulp from each clove into a bowl. Add the salt, ground and flaked chiles, cumin, brown sugar, and olive oil and make a wet rub. Stab holes into the pork loin and insert a quarter of a garlic clove into each. Massage the wet rub all over the meat, pushing some of it in between the two loins. Do this ahead, cover, and refrigerate overnight for maximum flavor penetration. Fire up the grill, mounding a hot coal bed on one side. Just before grilling, season the meat all over with the salt and a grinding of black pepper. Set the meat directly over the coals to sear for 2 minutes, making sure to scrape onto the roast any of the coating rub stuck to the plate it was setting on. Sear the remaining 3 sides for 2 minutes each. Push the meat to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it’s from 325 to 350 degrees F inside. Roast for about 1 hour, till the meat reaches an internal temperature of 150 degrees F. Pull the roast off the grill and let it rest for 15 minutes. Carve and serve immediately, or let it cool completely and then slice for sandwiches. view less | |
| Three Meat Chili | Christopher Ranch | Three Meat Chili is made by coating the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden. ;Add garlic and saute an additional minute. Remove from heat, cut sausage into 1-inch chunks, and reserve. Sprinkle the beef and pork cubes evenly with the salt, pepper, and masa corn flour. Toss with your hands to coat evenly. Heat a large, heavy skillet over medium-high heat. When it is hot, coat the bottom of the skillet with a thin layer of olive oil. Quickly sear the beef and pork in small batches, taking care not to crowd the pan. Add browned meat to the sausage and onions in the stockpot as you go. When all the meat has been seared, carefully add the beer to the skillet. Stir to scrape up the browned bits, then add to the stockpot along with the tomatoes, tomato sauce, and beef broth. Stir to combine, then add the cumin, paprika, chipotle chile...view more Three Meat Chili is made by coating the bottom of a large stockpot with a thin layer of olive oil. Gently saute the onions and sausage until lightly golden. ;Add garlic and saute an additional minute. Remove from heat, cut sausage into 1-inch chunks, and reserve. Sprinkle the beef and pork cubes evenly with the salt, pepper, and masa corn flour. Toss with your hands to coat evenly. Heat a large, heavy skillet over medium-high heat. When it is hot, coat the bottom of the skillet with a thin layer of olive oil. Quickly sear the beef and pork in small batches, taking care not to crowd the pan. Add browned meat to the sausage and onions in the stockpot as you go. When all the meat has been seared, carefully add the beer to the skillet. Stir to scrape up the browned bits, then add to the stockpot along with the tomatoes, tomato sauce, and beef broth. Stir to combine, then add the cumin, paprika, chipotle chiles, oregano, and cocoa powder. Stir and bring to a low boil. Lower heat to simmer and cook, stirring occasionally, for 2 to 3 hours until meat is tender but not falling apart. (Hint: Use a flame-tamer to keep the meat from sticking to the bottom of the pot.) view less | |
| Cinco de Mayo Chicken Enchiladas | Christopher Ranch | Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chile...view more Cinco de Mayo Chicken Enchiladas are made by coating large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set. Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese. Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans. view less | |
| Chorizo Toluqueno | Christopher Ranch | Chorizo Toluqueno is made by placing a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the othe...view more Chorizo Toluqueno is made by placing a griddle or cast ion skillet over medium heat. Tear the chiles into large flat pieces and toast them a few at a time, pressing them down with a spatula. When they blister and change color, flip over and toast the other side. Cool and transfer to a coffee grinder reserved for grinding spices. Add the coriander, cinnamon stick, clove, oregano, and peppercorns. Pulverize the spices and sift through a medium-mesh sieve into a large bowl. Add the nutmeg, ginger, paprika, an salt, then stir in the garlic and vinegar. Set up a meat grinder fitted with the coarse grinding plate and the sausage stuffing attachment, or use a sausage-stuffing funnel for the stuffing procedure. Mix together the pork fat, loin, and shoulder and run them through the grinder into the bowl with the spices. Mix the meat and the seasonings briefly but thoroughly with your hands. Cover and refrigerate overnight. If the castings were packed in salt, rinse them for an hour before using. Run water from the tap through each length of casing to check for leaks; either cut the casing where it leaks or discard the piece (to be useful, a casing should be at least 30 inches long wit no leaks). Thread one end of a piece of casing over the suffer or the funnel mouth, pushing it all the way on but leaving a 3-inch overhang for tying off. Begin feeding the sausage meat through; when it first comes out, clamp off the end so that the sausage expands to a 1-inch diameter. view less | |
| Habanero Style Hot Pepper Oleoresin | Grupo Tecnaal | Habanero Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and mo...view more Habanero Style Hot Pepper Oleoresin is an orange red to dark red, viscous liquid. It is a flavoring agent widely used in all types of canned or packaged food, dressings, sauces, meat products, consomme, dehydrated soups, sausages, condiments, dips, and more. view less |
