NEW! Slow Cooked Rio Grande Salsa Stew
- 1 lb. Boneless pork, butt or chuck,
trimmed and cut into 1-inch cubes
- 2-3 teaspoons vegetable oil
- 1 cup coarsely chopped onion
- 2 cloves garlic, minced
- 2 potatoes, peeled and diced
- 1 cup Jilli Pepper Green Chile Salsa
- 1 15 oz. can pinto beans, drained and rinsed
- 1 can beef broth
- 1 can beer
- 1/2 teaspoon dried oregano, Mexican preferred
- Salt and freshly ground pepper to taste
Heat the oil in a heavy skillet and when hot, brown the beef
over medium-high heat, adding more oil if necessary. Remove
and place in a 3 1/2 to 5 quart slow cooker. Add the onions and garlic to the skillet and sauté until soft and slightly browned.
Add to the cooker. Add the remaining ingredients to the slow
cooker. Stir and cover and cook on low for 7 to 8 hours or on
high for 5 to hour or until the potatoes are done. Serve with
flour tortillas.
Yield: 4 to 6 servings
Recipe courtesy of Nancy Gerlach
NEW! Mandarin Nutty Delight Smoked Salmon
Marinade:
- 1/3 cup Jilli Pepper Mandarin Nutty Delight
- 1 tablespoon brown sugar
- 1 green onion, finely chopped including some of the green
- 1 teaspoon freshly ground black pepper
- 1 pound salmon filet
Combine all the ingredients for the marinade. Make shallow
slits in the salmon and place in a non-reactive pan, cover with
the marinade, and marinate the fish 45 minutes.
Remove the fish and smoke for 30 minutes over a lightly
flavored wood such as alder.
Note:If you do not have a smoker, the salmon can be grilled,
being careful that the marinade doesn’t burn.
Serve as an appetizer with crackers.
Yield: 8 servings
Recipe courtesy of Nancy Gerlach
NEW! Seared Tuna with Red Chile Pineapple Salsa Sauce
- 2 6-oz tuna steaks or other firm fish such as swordfish or halibut
- 1 small red bell pepper, stem and seeds removed, chopped
- 1 tablespoon finely chopped shallots
- 1 clove garlic, minced
- 1/4 teaspoon dried thyme
- 1 tablespoon butter or margarine
- 1/2 cup Jilli Pepper Red Chile Pineapple Salsa
- 1/2 cup fish broth or substitute chicken broth
- 2 teaspoons sugar
- Salt and freshly ground pepper to taste
- Garnish: Chopped fresh parsley
Melt the butter in a saucepan add the shallots, garlic, and
thyme and sauté until softened, about 2 minutes. Add the bell
peppers, Jilli Pepper Red Chile Pineapple Salsa, broth, and
sugar and simmer for 15 minutes.
Pour the mixture into a food processor or blender and puree
to form a smooth glossy sauce. Season with salt and pepper
Sear the tuna steaks on the grill for about 3 minutes on each
side or until done.
Place tuna on individual plates, lightly cover with the sauce,
garnish with the parsley and serve.
Yield: 2 servings
Recipe courtesy of Nancy Gerlach
NEW! Mexicali Chipotle Bean Rice
- 1 cup rice (not instant)
- 1 1/4 cups chicken broth
- 1/2 cup Jilli Pepper Chipotle Bean
- 1 tablespoon butter or margarine
- 1/4 cup sliced black olives
- 2 tablespoon chopped fresh cilantro
- Garnish: Grated cheddar cheese, optional
In a saucepan, bring the broth, Jilli Pepper Chipotle Bean,
and butter to a boil. Add the rice, stir once, cover
and simmer over a low heat and simmer for 15 to 20
minutes.
Stir in the olives, cilantro, garnish with the cheese and
serve.
Yield: 4 servings
Recipe courtesy of Nancy Gerlach
NEW! Jillipepper Fiesta Salsa
- 2 tablespoons Hot Fiesta Pepper
- 2 cups chopped fresh tomatoes, or substitute canned tomatoes
- 1 8-ounce can tomato sauce
- 1 small onion, chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon garlic powder
- 2 teaspoons sugar
- Pinch ground cumin
- Pinch dried oregano, Mexican preferred
- Salt to taste
In a bowl, cover the Jilli Pepper Hot Fiesta Pepper with 1/2
cup very hot water and let steep for a couple of minutes.
Combine the remaining ingredients with the chile, and water
in a saucepan and simmer for a couple of minutes over medium
heat. Adjust the seasonings.
Pour the salsa into a bowl and allow to sit at room temperature
for an hour to blend the flavors before serving.
For a smooth salsa, put the salsa in a blender or food processor
and puree until smooth.
Yield: 2 cups
Recipe courtesy of Nancy Gerlach
NEW! Spicy Orange and Avocado Salad
Dressing:
- 3 to 4 tablespoons white wine vinegar
- 2 tablespoons orange juice, fresh preferred
- 1 teaspoon sugar
- 1 to 2 teaspoons Jilli Pepper Hot Fiesta Pepper
- 1/3 cup vegetable oil
- Salt and freshly ground black pepper
Salad:
- 1 small red onion, thinly sliced
- 4 oranges, peeled and sliced
- 1 avocado, pitted, peeled and sliced
- 1 tablespoon finely chopped fresh cilantro
- 1 tablespoon finely chopped walnuts
In a small bowl, combine the vinegar, orange juice, sugar, and
Jilli Pepper Hot Fiesta Pepper and allow to sit for 15 minutes
to blend the flavors. Whisk in the oil in a slow stream and mix
until creamy.
Place the onion slices in a sieve or colander and place under cold running water for a couple of minutes, drain. Combine the
onions, oranges, avocado, and the cilantro. Add the dressing
and gently toss to coat. Garnish with the walnuts and serve.
Yield: 4 to 6 servings
Recipe courtesy of Nancy Gerlach
NEW! Green Chile Salsa Broccoli Soup
- 1/2 cup chopped onion
- 2 shallots, chopped
- 1 clove garlic, chopped
- 2 teaspoons butter or margarine
- Stalks from 1 pound broccoli (after you cut off the flowerets)
- 1 medium potato, peeled and diced
- 2 cans chicken broth
- 1/2 cup Jilli Pepper Green Chile Salsa
- 1/4 teaspoon dried thyme
- 1 cup cooked diced chicken (optional)
- 1 teaspoon Dijon-style mustard
- Salt and freshly ground black pepper to taste
- Garnish: Fresh thyme sprigs
In a small skillet melt the butter; add the onion, shallots, and
garlic. Sauté the mixture over medium heat until softened.
Combine the onion mixture, broccoli, potato, broth, salsa, and
thyme in a saucepan. Simmer the mixture over medium-high
heat for 20 minutes or until the vegetables are soft. Remove
the pan and cool slightly.
Place the soup in a food processor or blender and puree until
smooth. Strain the mixture back into the saucepan. Add the
chicken and mustard and reheat. Adjust the seasonings and
serve garnished with the fresh thyme.
Yield: 4 to 6 servings
Recipe courtesy of Nancy Gerlach
NEW! Mandarin Cashew Chicken
- 2 boneless, skinless chicken breasts cut into 1-inch cubes
- 2 to 3 tablespoons vegetable oil, peanut oil preferred
- 2 teaspoons grated ginger
- 1 teaspoon minced garlic
- 1 teaspoon orange zest
- 3/4 cup Jilli Pepper Mandarin Nutty Delight
- 2 tablespoons rice wine or dry sherry
- 1/2 cup roasted cashew nuts
- 1/4 cup mandarin orange sections
Marinating Sauce:
- 1 1/2 tablespoons rice wine or dry sherry
- 2 tablespoons light soy sauce
- 1 egg white
- 2 tablespoons cornstarch
Combine all the ingredients for the marinating sauce in a large bowl
and stir to mix. Toss the chicken in the sauce to coat and marinate at
room temperature for 30 minutes.Heat a wok or heavy skillet over
medium high heat until hot, and add the oil. Add the ginger, garlic, and
1/2 of the orange zest, and stir -fry until fragrant. Remove the chicken
from the marinade, add to the wok and stir-fry until lightly browned.
Remove, drain, and keep warm. Pour off all but 1 tablespoon of the oil.
Add the Jill pepper Mandarin Nutty Delight, and wine, and cook until
the sauce starts to thicken. Return the chicken and toss to coat. Heat
until the sauce forms a glaze over the chicken. Add the cashews and
mandarin oranges and toss to coat.
To serve, mound the chicken on a serving platter, garnish with the
remaining zest, and serve.
Yield: 4 servings
Recipe courtesy of Nancy Gerlach
NEW! North of the Border Chicken
- 4 small boneless, skinless chicken breasts
- 2 cups quick cook rice
- 1 3/4 cup chicken broth
- 1 jar Jillibean the Dip
- 1 small onion, thinly sliced and separated into rings
- Sour Cream
- Grated Monterrey Jack cheese
- Aluminum Foil
Preheat the oven to 400 degrees.
Tear off 4 large sheets of foil that are double the size of the
chicken breasts with ample room for the steam to expand.
Combine the rice and broth in a bowl. Spoon an equal amount
of the mixture onto one half of each the sheets.
Top the rice with a piece of chicken and spoon 1/4 of a jar of
Jillibean the Dip equally over each piece. Arrange the onion
rings over the chicken, top with a dollop of sour cream, and
finish with the cheese.
Fold the foil over the mixture, bring up the sides and double
fold to seal. Be sure there is ample room for the heat to circulate.
Place the packets on a sheet pan and bake for 30 minutes. To serve, place on individual plates and cut a slit in the foil to
allow the steam to escape before opening. Serve on the plates
and allow guests to open the packets and get the full effect of
the wonderful aroma.
Yields: 4 servings
Recipe courtesy of Nancy Gerlach
Good Morning
- 6 to 8 ounces leftover pork roast or steak
- 1 cup potatoes, diced
- 2 Tbs. olive oil
- 3 large eggs
- 4 flour tortillas
- Jilli Pepper Green Chile Salsa to taste
- 1/2 cup cheese
- 3 slices crisp bacon, crumbled
Place potatoes in a skillet with olive oil and cook until done. Scramble eggs and add to the skillet with potatoes. Add pork or steak, cheese, Jilli Pepper Green Chile Salsa and bacon. Pour mixture into flour tortillas and roll. Wrap two in foil to take to work, eat the other two immediately!
Queso Bean Dip
- 1 jar Jilli Pepper Bean Dip
- 1 - 8oz. package of Velveeta
- 1/4 cup milk
Cut Velveeta into 1" chunks. In a small crock pot or double boiler, begin to warm milk over medium heat. Add a few chunks of Velveeta at a time. Stir frequently, adding the cheese until all melted. When melted, add the jar of Jilli Pepper Bean Dip and stir well. Keep warm. Serve with tortilla chips.
Green Chile Salsa Soup
- 1 lb. boneless chicken breasts, cut up
- 2 cans (14.5 oz.) chicken broth
- 1/2 cup uncooked long-grain white rice
- 1 tsp. ground cumin
- 1 can (11 oz.) Mexican-style corn
- 1 cup Jilli Pepper Green Chile Salsa
- 1 Tbsp. chopped fresh cilantro
- 2 Tbsp. lime juice
- Crisp Tortilla strips
Spray a sauce pan with vegetable cooking spray and heat 1 minute. Add chicken and cook until browned, stirring often. Add broth, rice and cumin. Heat to a boil. Cover and cook over low heat 20 minutes. Stir in corn, Jilli Pepper Green Chile Salsa, cilantro and lime juice and heat through. Top with Crisp Tortilla strips.
Jilli Pinwheel Teaser
- 1 cup Jilli Pepper Red Chile Pineapple Salsa
or Jilli Pepper Green Chile Salsa
- 1 - 12oz. tub low fat or fat free cream cheese
- 6 flour tortillas
Combine Jilli Pepper Salsa and cream cheese in a bowl, mix thoroughly. Spread evenly on a tortilla and then roll. Chill the rolled tortillas in the refrigerator for 30 minutes. Slice into 1/2" rounds, creating a pinwheel. Keep chilled until served.
Chicken Catch A'Jilli
- 1 1/2 lbs. boneless chicken breasts
- 1 Jar Jilli Pepper Red Chile Pineapple Salsa
- 1/2 cup flour
- 1 cup fresh mushrooms
Wash chicken breasts and pat dry. Rub with flour and brown in a skillet. Place chicken in a flat 2-quart casserole dish. Top with mushrooms, then pour the jar of Jilli Pepper Red Chile Pineapple Salsa over the top. Cover and bake at low heat (300º) until chicken is tender, approximately 1 hour. Serve with pasta and fresh bread.
Marinated Pork Roast
- 1 Tube Jilli Pepper Salsa Mix
- 1/4 cup olive oil
- 1/4 cup water
- Pork Loin Roast
Mix the tube of Jilli Pepper Salsa Mix with the water and olive oil. Let sit for 1 hour. The mixture should have the consistency of peanut butter. If too dry, add a little more water. With the back of a large spoon, smear the rub over the top and bottom of the roast. Marinate for 2 hours. Bake or grill.
Jilli Shrimp Stir Fry
- 1 lb. medium shrimp, peeled and deveined
- 4 cups assorted vegetables, cut to stir fry
- 2 Tbs. olive oil
- 1/2 jar Jilli Pepper Red Chile Pineapple Salsa
In a heated wok, add olive oil and shrimp. Stir fry for 2 minutes, then add vegetables. Stir fry for 3 minutes. Add 1/2 jar of Jilli Pepper Red Chile Pineapple Salsa, toss and serve.
Grilled Swordfish Jilli
- 4 - 6 oz. swordfish steaks
- 1 Jar Jilli Pepper Red Chile Pineapple Salsa
Wash the swordfish steaks. Brush liberally with Jilli Pepper Red Chile Pineapple Salsa. Place on barbecue grill over medium heat or under the broiler. Turn and brush with salsa every 5 minutes until fish is done. |
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