Need help deciding what to use Arizona Pepper Products on? Check out some of our customer submitted recipes! Vegan and Vegetarian recipes available!
SLINGIN' RANCH DRESSING
Combine 1/2 cup ranch dressing and 1/2 cup Arizona Gunslinger Smokin' Hot BBQ Sauce.
QUICK DRAW SAUCE
1/4 cup Dijon Mustard
1/4 cup Mayo
2 tbs. Arizona Gunslinger BBQ Sauce
2 tbs. Arizona Gunslinger Habanero Pepper Sauce
Mix all ingredients in a small bowl and chill before serving.
GUNSLINGER WHITE BBQ SAUCE
1 cup mayonnaise
1/3 cup apple cider vinegar
3 tbs. water
1 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. fresh ground black pepper
1 tsp. ARIZONA GUNSLINGER SMOKIN' HOT HABANERO PEPPER SAUCE
Stir all ingredients into a small bowl. Serve immediately or refrigerate for up to 3 days.
Vegan & Vegetarian Friendly Options
3 ripe avocados, diced
1/2 red onion, chopped
2 tomatoes, diced
1/4 cup cilantro, chopped
2 limes, juiced
2 cloves garlic, chopped
ARIZONA GUNSLINGER SMOKIN' HOT GREEN PEPPER SAUCE, ADD TO the DESIRED SPICINESS
Salt, to taste
Pepper, to taste
3 tablespoons red wine vinegar
1/2 cup feta cheese
Tortilla chips, for serving
In a medium bowl, combine all ingredients and gently mix together.
For best flavor, allow to set for 30 minutes.
Garnish with additional feta and ARIZONA GUNSLINGER SMOKIN' HOT GREEN PEPPER SAUCE
SMOKIN' HOT AVOCADO DIP
2 Ripe avocados
1/2 Cup mayonnaise
3 Tablespoons lemon juice
1 Teaspoon chili powder
1/2 Teaspoon Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce
1 Garlic clove, pressed
1/4 Teaspoon salt
Place avocados in a blender and blend until smooth. Stir in remaining ingredients. Refrigerate for 1 hour before serving to let flavors set.
SPICY CHEESE SPREAD
1 Lb. Shredded extra-sharp cheddar cheese
1 (4oz) jar diced pimientos, drained
3/4 Cup chopped pecans
1/2 Cup Mayonnaise
12 Jalapeño Stuffed Olives, diced
2 Tbs. Dry Sherry
2 Tsp. ARIZONA GUNSLINGER® SMOKIN' HOT RED JALAPEÑO SAUCE
1 Tbs. Olive Juice
1 Tsp. Sugar
Combine all ingredients, stir well and chill.
Yields About 4 cups
BLACK BEAN TORTILLA WRAPS
12 large burrito size tortillas
1 - 8 oz. package cream cheese, softened
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 - 15 oz. can black beans, rinsed and drained
1 package dry taco seasoning mix
1/3 cup Arizona Gunslinger Smokin' Hot Chipotle Salsa
Combine all ingredients except tortillas and mix well. Spread a thin layer of cheese mixture on each tortilla and roll each tortilla up and place seam side down on a large plate. Chill for at least an hour before slicing into 1-inch pieces. Serve with extra Arizona Gunslinger Smokin' Hot Chipotle Salsa. This starter is very tasty and so easy. The end result is actually quite elegant and makes for a nice presentation. You can add different types of beans for a different flavor and appearance. Also feel free to add some sliced black or green olives or jalapeno peppers for some zip. Make the roll-ups a day in advance and keep them refrigerated until just before you need them. Then simply slice the rolled tortillas into the 1 inch thick pieces and arrange them on a serving platter with a dish of salsa in the middle for dipping.
The Skinny: Use light cream cheese and sour cream. You can also get by with light or low-fat cheddar and Monterey Jack cheeses.
St. Louis, MO
1/4 lb. bacon, chopped
1 stick (1/2 cup) butter or margarine
1 medium onion, chopped
4 garlic cloves, pressed
2 tablespoon Old Bay seasoning
2 teaspoon Organic Harvest Red Jalapeno Pepper Sauce
2 tablespoon lemon juice
1 1/2 pounds medium-size fresh shrimp, unpeeled
SAUTÉ bacon in a large skillet until crisp. Add butter and next 4 ingredients, and cook over medium heat until onion is tender. Stir in lemon juice, Organic Harvest Red Jalapeno Pepper Sauce, and shrimp; cook, stirring often, 5 to 7 minutes or until shrimp turn pink. Serve with French bread.
Makes 3 to 4 main dish servings or 8 appetizer servings.
FT. Myers. FL
12 oyster shells
1 cup flour
4 tbsp. butter
4 tbsp. dry white wine
2 tbsp. lemon juice
12 drops Arizona Gunslinger Red Jalapeno Pepper Sauce
1 tsp. paprika
salt and pepper
Flour, salt and pepper coat oyster. Sauté in butter until lightly browned on both sides. Remove oysters and place in shells. Add wine, paprika, lemon juice and shallots to the pan the oysters were sautéed in and heat for several minutes stirring constantly. Pour sauce over oysters and place 1 drop of Gunslinger on each oyster.
SMOKIN' HOT BUFFALO WINGS
2 Lbs. Chicken Wings (12 - 15 Wings)
1/4 Cup Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce
1/2 Cup (1 stick) Melted Butter or margarine
Split wings at each joint, discard tips, pat dry
DEEP FRY: 400° for 12 minutes or until crispy; drain, OR
BAKE: 425° in roasting pan for 30 minutes; turn over and bake an addition 30 minutes
Mix sauce and butter. Dip wings to coat completely.
Serving suggestion: Accompany with celery sticks and blue cheese dip
Mexican Chicken Lasagna
1/4 cup lightly packed fresh cilantro leaves - chop additional if you would like to sprinkle some on top after cooking
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE -ADD TO THE DESIRED SPICINESS
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken
Chop cilantro. Place cream cheese in bowl and microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well. Chop onion and set aside. Spread 2/3 cup of enchilada sauce over bottom of a deep pan. Pour remaining enchilada sauce into a mixing bowl; set aside.
To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in a deep pan, overlapping as necessary. Scoop half of the cream cheese mixture over tortillas and spread evenly. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over the second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack Cheese.
Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional cilantro and add ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE to the desired spiciness. Cut into squares and serve.
SMOKIN’ HOT BBQ CHICKEN
3 - 4 lb. Chicken pieces
Salt to taste
Pepper to taste
Arizona Gunslinger Smokin’ Hot BBQ Sauce
Salt chicken. Brown both sides until golden. Bake in 350* basting frequently with Arizona Gunslinger Smokin' Hot BBQ Sauce.
**Arizona Gunslinger Smokin' Hot BBQ Sauce makes a great steak sauce!
SMOKIN' HOT CAJUN HAMBURGERS
1 1/2 lbs. ground beef
1 large onion, chopped and cooked
2 garlic cloves, smashed and chopped
1 tsp. Worcestershire sauce
2-3 oz. Organic Harvest Red Jalapeno Pepper Sauce to taste.
- Place beef in a bowl.
· Add egg, cooked onion, garlic, salt, Worcestershire sauce and Organic Harvest Red Jalapeno Pepper Sauce.
· Heat cast iron pan or grill over medium heat. Add hamburgers and cook 8 minutes.
· Turn patties over 3 to 4 times during cooking.
1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. paprika
1 tsp. oregano
2 tsp olive oil
1 1/2 cups beef stock, heated
1 tbsp. cornstarch 3 tbsp cold water
· Mix spices and herbs together; set aside
· Heat cast iron pan over medium heat. When hot, pour in oil. Add spice mixture and cook 1 minute.
· Add hamburgers and cook 8 minutes. Turn patties over 3 to 4 times during cooking.
· Remove hamburgers from pan and keep hot.
· Pour beef stock into the same pan. Boil 3 to 4 minutes
· Dissolve cornstarch in cold water; stir into sauce and cook 1 minute.
Pour sauce over hamburgers.
BUSHWACKER BLOODY MARY MIX
6 lb. ripe tomatoes, peeled and quartered
1/2 onion roughly chopped
1 stock celery roughly chopped
2 tbs. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. crushed red pepper
2 tbs. ARIZONA GUNSLINGER SMOKIN' HOT CHIPOTLE HABANERO PEPPER SAUCE
salt and pepper to taste
In a large saucepan combine tomatoes and next 5 ingredients. Cook 10 min. over medium heat. Cool ingredients and puree in a blender. Return pureed mixture to the pan and cook for 5 min. Do not boil. Cool and add salt and pepper. Add 1 1/4 oz. vodka to 7 oz. of the mix.
SPICY BLOODY MARY
TOTAL 10 MIN.
MAKES 7 CUPS
1/4 tsp. granulated sugar
1 tsp. celery salt
2 tsp. Worcestershire sauce
2 tsp. prepared horseradish
2 tsp. ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPEÑO PEPPER SAUCE
1/4 cup fresh lime juice (from 2 limes)
1 tsp. lemon zest plus 1/4 cup fresh juice (from a large lemon)
1/4 cup drained cocktail onions
1/2 cup roughly chopped scallion tops
1/4 cup drained roasted red peppers
1 (32-46oz) Large container plain vegetable juice
Process all ingredients in a blender until smooth. Refrigerate in an airtight container up to 4 days.
ARIZONA HIGH NOON
2 - 46oz. cans V-8 vegetable cocktail juice
7 oz. creole mustard
1 1/2 tbs. prepared horseradish
1 tbs. garlic powder
1 tbs. celery salt
1 tbs. cracked black pepper
1 1/2 tbs. Worcestershire sauce
Arizona Gunslinger Smokin' Hot Garlic Stuffed Olives
4 tbs. Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce
Mix all ingredients thoroughly, chill and keep refrigerated. Add 1 1/4 oz. vodka to 7 oz. mix. Garnish with Arizona Gunslinger Garlic Stuffed Olives
1/4 cup 101-proof Wild Turkey Rye Whiskey
1 tsp. fresh lime juice
1 tsp. simple syrup
3 dashes of your favorite Arizona Gunslinger Smokin' Hot Red Pepper Sauce
Mix all ingredients in a cocktail shaker with ice and strain into a shot glass.