Southern Barbeque Sauce

For finger-licking ribs, baste 2 racks of baby backs with SOUTHERN BARBEQUE SAUCE, wrap in foil and bake for 1 and 1/2 hours at 350 degrees.

 

 

 


 

Texas Barbeque Sauce

Select a whole beef brisket that has been trimmed of all noticeable fat. Over a hot mesquite fire or hot gas grill, sear all sides of brisket until fairly charred. Remove the brisket from pit wrap in heavy aluminum foil with 1 bottle of TEXAS BARBEQUE SAUCE.  Bake in 350 degree oven for 1 hour per pound. Slice and serve with sliced sweet onions, pickles, white sandwich bread or saltine crackers.




 

 

Fajitas
Sauce & Seasoning

Marinate a whole Beef Tenderloin and 5 whole boneless, skinless chicken breasts in 2 bottles of FAJITAS SAUCE & SEASONING for one hour. Over a hot fire sear tenderloin on all sides and place away from flame. Grill chicken breasts until just done (do not overcook) and set aside. Return tenderloin to grill, constantly turning unti9l interior temperature reaches 140 degrees (approx. 35-40 minutes). Let meat rest for 10 minutes then slice both tenderloin and chicken breast into thin strips and serve with pico de gallo, guacamole, shredded cheese and warm flour tortillas.


 

Roasted Raspberry Ambrosia

ROASTED RASPBERRY AMBROSIA is the perfect compliment for grilled salmon, pork or beef tenderloin or over baked brie with crackers or baguettes. .

 

 

 

 

Sauce for Six
T-Bones

Grill six T-Bone, porterhouse or rib-eye steaks over hot coals until medium rare. Serve steaks with a bottle of SAUCE FOR SIX T-BONES STEAK SAUCE in the middle of the table. Everyone will probably try the sauce but we learned a long time ago that real steak eaters think that a good steak needs no sauce! Ours is a compliment to the flavor, not a mask for a mediocre cut of meat.

All of our salsas go well with tortilla chips. We recommend lightly salted chips so that the chips and salsa compliment each other.

Our Salsas are made with fresh ingredients and mixed in small batches to ensure maximum flavor in every bite.

Our salsas contain NO FAT AND NO CHOLESTREROL.

With our salsas you can turn an ordinary meal into a banquet.

 

Smokey Peach Ambrosia

Grill a pork tenderloin, chicken breast or catfish fillet and serve with a generous helping of Smokey Peach Ambrosia.



 

Salsa Verde

Roll softened corn tortillas around strips of Monterrey jack cheese and grill until crispy. Cover plaste with several spoonfuls of Salsa Verde, then arrange tortillas on sauce and serve.




 

Salsa Verde or Mexican Lime Chipotle Salsa

Poach 4 skinless, boneless chicken breasts. Soften 12 corn totrillas in hot olive oil.  Pat tortillas dry. Dice chicken and then combine with 2 jars of Salsa Verde or Mexican Lime Chipotle Salsa and 8 ox. of sour cream. Roll mixture in tortillas and arrange in a slightly oiled baking dish. Cover with remaining sauce and 2 cups of Mexican style cheese. Bake at 350 degrees until bubbly.

Salsa of Havana

Boil 2 poinds of jumbo gulf shimp, peel and chill. Arrange lettuce leaf in compote and fill with Salsa of Havana rimming the compote with the chilled shrimp. Serve with a very tall, cool drink.


 

Salsa Especial

  • Salsa Especial is the perfect addition to a baked potato, tacos and rice dishes.

For a terrific cup of soup, stir two heaping spoonfuls of Salsa Especial into hot chicken broth and garnish with lime wedges, diced avocado and grated asadero cheese.


 

Mexican Lime Chipotle Salsa

  • Pound out a trimmed rib eye steak and season with sea salt and ground pepper. Grill quickly over mesquite coals and serve with Mexican Lime Chipotle Salsa.


 

 

Gift Box
Combine any three sauces for a gift box.


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