Chili Lime Tartar 1 cup tartar 1/4 cup Chili Lime Cholula

Sweet and Spicy Tarter Jalapeno Ranch 1 cup tartar sauce 1 cup ranch 1/4 cup Dole Chef-Ready-Cut Diced 1/2 cup Green Pepper Cholula Hot Sauce Pineapples 3 green , sliced 1/4 cup Green Pepper Cholula Hot 1/4 cup cilantro, chopped

Barbecue Mayo Sweet and Savory 1 cup 1 cup mayonnaise 1/2 cup 1/4 cup 1/4 cup Chipotle Cholula Hot 1/4 cup Dole Chef-Ready Pineapple Puree Sauce 1/4 cup Chili Cholula Hot Sauce

Green Goddess Dressing 1 clove garlic, minced Maple Chipotle Sauce 1/2 cup mayonnaise 1 cup maple 1/2 cup sour cream 1/4 cup Chipotle Cholula Hot 1/2 cup Sauce 1/2 cup Dole Chef-Ready Mirepox Puree 1 tablespoon , chopped Smokey Chipotle 3 tablespoons , chopped 1/2 cup ketchup 2 tablespoons lemon juice 1/4 cup Chipotle Cholula Hot Sauce 1/2 cup Green Pepper Cholula Hot Sauce Parway Smoky Western Spray to taste Cholula 3 tablespoons Original Cholula Hot Sauce Black Bean 1/2 cup 1/4 recipe Cholula Vin- 6 tablespoons aga- aigrette ve nectar 1 15 ounce can black 4 teaspoons chili beans, drained and powder rinsed 2 teaspoons salt 1/2 cup Zest and juice of 4 1/2 cup Dole Chef- limes Ready Puree Pepper Cholula recipe ideations‐‐ Cajun Quesadilla‐

2oz – Blackened Chicken or Steak, chopped ½” 2oz ‐ Roasted green chilies (pasilla, Anaheim), chopped ½” 2oz – Jack and Cheddar mix, shredded ¼ oz. Green onions, chopped ¼” 2 tsp. Vegetable oil 1‐ 10” flour tortilla 1 1/2 oz. Cholula

Spread oil on flat top grill, place tortilla on grill, cheese evenly over tortilla, Sprinkle chicken or steak over ½ of tortilla, add chills and green onions and allow cooking for approximately 3 minutes or until golden brown. Fold tortilla in half to form a half moon, cut into 2 equal halves, then cut again in half to get 4 equal pieces, fan quesadilla on plate and drizzle with Cholula crema or serve on side.

Cholula crema‐ 8oz – Sour Cream 3 tsp. ‐ Cholula original or New Green ¼ tsp. ‐ salt Combine in small bowl and mix well.

Fried Mushrooms or Artichokes 4oz‐Medium Mushrooms, cut in half or 4oz – Artichoke hearts‐ quartered 1‐ egg, beaten 1‐ Tbsp. water ½ cup all purpose flour 1 tsp‐ garlic salt ½ tsp ‐ ½ cup – Panko bread crumbs Frying oil‐ 360 degrees 1 Tbsp. ‐ Parmesan cheese, grated 2 oz. ‐ Cholula

Combine flour, garlic salt, and pepper in mixing bowl, in a separate bowl, combine egg and water, mix well. Dredge vegetables in flour, coat with egg wash, and then roll in Panko crumbs, deep fry approx. 3 minutes or until golden brown, dust with Parmesan and serve with Cholula Aioli.

Cholula aioli‐ combine all in blender, blend until smooth. 1/2 cup Mayonnaise 2 cloves fresh garlic 1 Tbs. Cholula Original or Garlic 1/4 tsp. salt

Drunken Diablo Sliders‐ 3‐ soft rolls or buns, 2"x2" 6oz ‐ Pork, chicken or beef, pulled or shredded, seasoned, cooked 1 1/2oz red cabbage slaw 2 1/2oz – Cholula Cuervo Tequila BBQ sauce 6 each‐ pickle slices, 1/8"

In a small mixing bowl, combine meat with 1 1/2oz of hot CT BBQ sauce, Place 2 pickle slices on each bottom of warmed buns, place 2oz of meat/sauce mixture on top of pickles, place 1/2oz of slaw on each slider, secure top bun with toothpick, serve with 1oz of CT BBQ on side.

Cholula‐ Cuervo‐Tequila BBQ sauce‐ 1 cup ‐ BBQ sauce (Cattleman’s, KC Masterpiece, etc.) 1oz ‐ Cuervo Tequila 2 Tbsp. ‐ Cholula Garlic sauce 1 Tbsp. ‐

Combine all ingredients in a small sauce pan, stir well, bring to a simmer and cook for 5 minutes to allow the alcohol to cook out of the sauce, keep warm for service.

"Chulo" ‐ 3oz ‐ Fried Crisp tortilla chips 2oz‐ Jack and Cheddar cheese blend, shredded 2oz‐ grilled marinated chicken, diced 1/2" 1oz‐ Black beans, cooked, whole, slightly rinsed 1/4oz ‐ green onions, chopped 1oz‐ Pico de Gallo salsa, drained 2 tsp. ‐ Cholula Crema 1/2oz Avocado salsa

Place chips on baking sheet in single layer, sprinkle cheese evenly over chips, spread chicken over cheese and sprinkle beans over chicken, place in oven or cheese meltier for approx. 1‐2 minutes until cheese melted, pile cheesy chips onto serving plate, drizzle Cholula crema over chips, sprinkle with Pico de Gallo, Avocado salsa and green onions.

Cholula Crema‐ 8oz – Sour Cream 2 tsp.‐ Cholula original or Green Pepper ¼ tsp.‐ salt Combine in small bowl and mix well.

Avocado Salsa‐ 1 each‐ Haas Avocado, firm but ripe, diced 1/4" 1/2 tsp. salt 1/2 oz. Pico de Gallo salsa 1/2 tsp. Cholula Lime Combine in small bowl, careful not to smash Avocado too much.

Black Bean "hummus" with Chips and Veggies

4oz‐ Black bean hummus 1 tsp. Olive oil 2oz ‐ warm tortilla chips, crisp 3oz‐ assorted vegetables, julienne (Carrots, bell peppers, cherry tomatoes, broccoli florets, jicama, etc) 1 tsp.‐ cilantro, chopped

Place warmed hummus in small serving dish, place in middle of large plate, Arrange chips on one side and vegetable on the other drizzle olive oil over hummus, Sprinkle with cilantro, serve.

Black Bean Hummus‐ 1 cup‐ Black beans, cooked tender 1/2 tsp. salt 2 tsp. Cholula Garlic sauce or try another flavor. 1oz‐ olive oil 2oz‐ water Combine all ingredients (only half the water) in blender, blend until smooth. adjust consistency with water if necessary.

Call Doug West @ 424‐275‐5728 Cholula sales

Cholula recipe ideas for Back of the house profits!

Spicy Maple Syrup 1 cup pure maple syrup ¼ cup Cholula Chipotle or Green Pepper Hot Sauce

Avocado Feta Spread 1/2 red , diced 1 jalapeno, seeded and diced 2 tablespoons olive oil 1 avocado 1 cup cilantro ¾ cup Feta ¼ cup lemon juice 1 tablespoons Cholula Green Pepper Hot Sauce 3 tablespoons vegetable oil Salt Cook onion and jalapeno in olive oil until tender, about 5 minutes. Puree with remaining ingredients. Season to taste.

Chipotle Ranch 1 cup ranch 2 teaspoons chipotle seasoning 2 tablespoons Cholula Chipotle Hot Sauce

Sweet and Spicy Glaze 1 Smithfield Carvemaster Ham 10 garlic cloves, thinly sliced ½ cup 6 tablespoon Cholula Original or Chili garlic Hot Sauce ½ cup maple syrup 2 tablespoon lime juice 2 teaspoons lime zest 6 tablespoons fresh orange juice ½ cup olive oil Score ham to create a crosshatch pattern. Insert garlic slivers amongst the scored line. Begin cooking the ham in a 350°F oven. Meanwhile, whisk together soy sauce, Cholula, syrup, lime juice, zest, and orange juice. Slowly drizzle the olive oil into the mixture while whisking until completely combined. Place mixture in a sauce pan over medium‐high heat until slightly thickened. In the last 10 minutes of cooking, lather ham with glaze, finish cooking and serve.

Poblano Corn 1 large poblano Chile pepper, cut into thin strips 1 teaspoon extra‐virgin olive oil 1 small sweet onion, thinly sliced ½ cup fresh corn kernels 1 clove garlic, minced 1 tablespoon lemon juice 1 tablespoon Cholula Green Pepper Hot Sauce ¼ cup cilantro, chopped In a large skillet, spread poblano strips in an even layer and cook over high heat, without stirring until lightly charred, about 3 minutes. Add olive oil and onion, cooking over moderate heat until the onion is lightly browned, another 3 minutes. Add corn and garlic stirring until heated through, about 2 minutes. Transfer to a bowl and allow to cool. Fold in Cholula, lemon juice, cilantro, and season with salt and pepper.

Cajun Tartar Sauce ¾ cup mayonnaise 3 tablespoon Dijon mustard 1 tablespoon shallot, minced 1 tablespoon jalapeno, minced 1 tablespoon pimento‐stuffed olives, minced 1 tablespoon lemon juice 1 tablespoon Cajun seasoning 2 teaspoon Cholula Original or Green Pepper Hot Sauce

Honey and Jalapeno Corn Bread 5 pound bag of Dawn R&H Southern Style Corn Muffin and Cornbread Mix 4 cups water 2 8.5 ounce cans of cream style corn 1 cup honey 2/3 cup Cholula Green Pepper Hot Sauce Preheat oven to 400°F. Grease baking tins. In a large bowl, add honey and water. Mix in corn muffin mix using a rubber spatula until combined. Stir in hot sauce and creamed corn. Spoon into prepared tins and bake for 15‐18 minutes or until toothpick inserted into the center comes out clean.

Cajun Lemonade 12 ounces Hanger One brand vodka or Kraken Dark rum 4 ounces Pimm’s No. 1 8 ounces fresh lemon juice 4 ounces simple syrup ½ tablespoon Cholula Original Hot Sauce 8 ounces 7‐Up, chilled Mix together the first 5 ingredients. Add 7‐Up just before serving. Serve over ice.

Spicy Garlic Shrimp 1 ½ pounds uncooked shrimp, peeled and deveined 3 tablespoons soy sauce 2 tablespoons Cholula Chili Garlic Hot Sauce 2 teaspoons 2 teaspoons rice vinegar 1 teaspoon sugar 2 tablespoons olive oil Garnish: green onion, sliced In a small bowl, mix together soy sauce, chili garlic hot sauce, sesame oil, rice vinegar, sugar and set aside. In a large pan, heat olive oil over medium‐high heat. Add shrimp and cook until both sides are pink. Add sauce mixture and stir to coat all shrimp. Remove from heat and garnish with green onion.

Korean BBQ Sliders Black Angus Chuck Slider Patty Sweet Roll Dough For Korean BBQ sauce: ¾ cup soy sauce ¾ cup brown sugar ½ cup rice vinegar 3 cloves garlic, minced 2 teaspoons Cholula Original Hot Sauce 1 ¼ teaspoon sesame oil 1 teaspoon ginger ½ teaspoon pepper 2 tablespoons corn starch 1 tablespoon honey For slaw: 1/2 cup mayonnaise ½ teaspoon Cholula Chili Garlic Hot Sauce 1 teaspoon green onion, sliced 3 cups green cabbage, finely shredded 1 cup kimchi 1 tablespoon honey 1 tablespoon rice vinegar For Sauce, add all ingredients except for the honey into a small saucepan and whisk to blend. Place over medium‐high heat and allow to simmer for a few minutes until thickened. Finish with honey and allow to cool. For slaw, in a small bowl combine mayonnaise, Cholula, honey, and rice vinegar. In a separate bowl combine cabbage, green onion, and kimchi. Mix dressing and cabbage mix together.

Buffalo Chicken Pinwheels 8 ounces cream cheese, softened ½ cup Cholula Original Hot Sauce ¼ cup blue cheese, crumbles 4 ounces Colby jack cheese, shredded ¼ cup green onion, finely sliced 1 pound Grilled Chicken Leg Meat, shredded 4 12” Organic Spinach Wraps In a bowl, beat cream cheese and add hot sauce, blue cheese, Colby jack cheese, and green onion until blended. Stir in shredded chicken. Divide mixture evenly among the tortillas and spread. Roll tightly and wrap individually in saran wrap. Place in refrigerator for a few hours and upon serving slice on a bias to create the pinwheels.

Cholula Fried Chicken Prep Time: 10‐15 minutes Sysco Tempura Batter Mix 2 cups of Cholula Hot sauce 2 tbsp. garlic powder 2 tbsp. onion powder 1 tbsp. ground bulk pepper 1 tbsp. paprika T tbsp. kosher salt 3 cups AP flour 2 lb. 9 cut Chicken

1) Put 9 cut Chicken in zip lock bag with one cup of Cholula sauce, refrigerate overnight. 2) Mix Batter mix according to directions, start with one cup of hot sauce instead of water, will require approximately 6 cups of batter mix in total. 3) Set deep fryer to 325 degrees 4) Drain Chicken from bag, and allow to drip dry, 5) Mix flour with all in a deep pan. 6) Roll the chicken in the flour, then drop into batter mix, pull from the batter and allow extra batter to run off, and then dip back into flour mix, coat and then deep fry until 180 degrees internal temperature.

“Cholula Fingerling Chips” With homemade Cholula salt Cholula salt: 3oz. kosher salt 1oz. Cholula sauce

Fingerling chips: 2#. Fingerlings potatoes 1qt. Cholula sauce 2qts. Canola oil

To make the chips: Peel some of the fingerlings and keep the skin on the others and place in a bowl along with the sauce. Let marinate for a few days until the potatoes take on the Cholula flavor. When done slice all the potatoes thin on a mandolin. Bring the oil up to 350 degrees and fry the potatoes until crisp. Chips will have some great flavor from marinating in the sauce, if more is needed place into a bowl and toss with Cholula salt.

To make Cholula salt: Take the salt and sauce and mix in a bowl. Spread salt mixture on a plate and microwave for 30 seconds. Let salt stand until it re‐hardens. If it is still too soft re‐microwave until hard. Chop up salt and set aside.

To plate: Place the chips tossed with Cholula salt in a nice ceramic bowl with some of the homemade salt on the side in a small dish.

TRES AGAVE GRILLED HALIBUT Cholula Hot Sauce Vinaigrette 1/4 cup Cholula Hot Sauce, or our new Green sauce. 1/4 cup extra virgin olive oil 1 lime, juiced 1/2 cup orange juice The Salad 1/4 – 1/2 head cabbage, shredded 1 mango, cut into thin strips. 1 each jicama, cut into thin strips. 4 radishes, sliced paper thin 1/2 red onion, sliced 2‐3 sprigs cilantro, chopped Put all ingredients into a large bowl, pour dressing over the top and toss. Let stand while grilling the Halibut. Mix all together adding the extra virgin olive oil last slowly stirring it in until texture has slightly thickened and oil is incorporated. Taste and modify to your preference. If you would like more heat add more Cholula Hot Sauce. For more citrus, add more orange juice. For Halibut 2 7oz portions, skin off olive oil, for brushing 1 lime, juiced salt and pepper to taste Lightly brush portions with extra virgin olive oil and pinch of kosher salt and pepper along with squeeze of lime on both sides. Place on hot grill for 3045 seconds then turn at 45 degree angle. Grill for another 30‐45 seconds then turn and finish. Take off grill and let Halibut rest while you plate the salad. Place Halibut fillets on top of salad and serve. (Serves 2)