DON'T LIKE THE SAUCE THE RECIPE CALLS FOR?
SWITCH IT UP AND USE YOUR FAVORITE CRAZY GRINGA HOT SAUCE.

 

HABANERO PECANS

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INGREDIENTS:

  • 1 TBS butter
  • 4 TBS Crazy Gringa Habanero Hot Sauce 
  • 2 tsp soy sauce
  • 1/2 tsp salt
  • 3 cups pecan halves 

PREPARATION:

Melt butter in a 2 quart saucepan over low heat. Stir in habanero sauce, soy sauce, and salt until we combined. Stir in pecans; toss to mix well.

Pour on to a large baking sheet. Bake at 325 for 15min, turning occasionally, until all pecans are toasted. Allow pecans to cool completely before serving. (makes 3 cups)

 

 

ZESTY BACON CHEDDAR DIP

INGREDIENTS:

  • 1 package of ranch dip mix
  • 1 - 16oz carton of sour cream
  • 2 TBS Crazy Gringa Ghost Pepper Hot Sauce 
  • 1 cup shredded cheddar cheese 
  • 1/4 cup crispy cooked bacon, crumbled 

PREPARATION:

In a medium sized bowl, combine dip mix, sour cream, and Ghost Pepper sauce. Stir in cheese and bacon. Cover and chill for at least 1 hour before serving. Sever with potato chips, corn chips, or crackers. 

 

 

 BLACK BEAN SALSA

INGREDIENTS:

  • 1 can black beans, washed and drained 
  • 1 can diced tomatoes with green chiles, drained 
  • 4 green onions, sliced
  • 1 TBS fresh lime juice 
  • 1 TBS Crazy Gringa Jalapeño Hot Sauce 
  • 1 tsp cumin
  • 1/2 cup copped cilantro
  • 1/4 tsp salt

PREPARATION:

Mix all of the ingredients together and ENJOY!!

 

 

SMOKY RANCH DIP 

INGREDIENTS:

  • 1 package of ranch dip mix
  • 1 1/2 cups light sour cream
  • 2 TBS of Crazy Gringa Chipotle Hot Sauce 

PREPARATION:

Combine dip mix with sour cream and Chipotle Sauce in a small bowl and mix well. Serve as a dip for vegetables, crackers or chips.

 

 

TOMATILLO JALAPEÑO SALSA

INGREDIENTS:

  • 6 tomatillos (about 1lb) husked, rinsed and halved 
  • 1/2 cup chopped red onion 
  • 1/4 cup cilantro 
  • 2 TBS water 
  • 2 TBS Crazy Gringa Jalapeño Hot Sauce 
  • 1/2 tsp salt

PREPARATION:

Place the tomatillos, cut side down, on a foil-lined baking sheet and broil for 5-6 minutes or until skin begins to char. Transfer the tomatillos and remaining ingredients to a food processor and process until finely chopped. Refrigerate for at least 30 minutes before serving. (makes 2 cups)

 

 

SALSA RANCH DIP

INGREDIENTS:

  • 1 package of ranch dip mix
  • 16oz carton of sour cream 
  • 1/2 of bottled salsa 
  • 2 TBS Crazy Gringa Habanero Hot Sauce 

PREPARATION:

Combine all ingredients in a bowl; chill. Serve with your favorite chips, crackers, or vegetables. (makes 2 1/2 cups)

 

 

SPICY COCKTAIL SAUCE

INGREDIENTS:

  • 1 1/2 cups ketchup
  • 2 TBS prepared horseradish 
  • 1 tsp worcestershire sauce
  • 1 tsp Crazy Gringa Ghost Pepper Hot Sauce 

PREPARATION:

Combine all ingredients in a bowl; cover and refrigerate for 1 hour. Serve with cooked shrimp or any fried seafood.

 

 

SALSA ONION DIP

INGREDIENTS:

  • 1 package of onion soup mix
  • 16oz carton of sour cream 
  • 1/2 cup bottled salsa
  • 2 TBS Crazy Gringa Habanero Hot Sauce 

PREPARATION:

Combine all ingredients in a bowl; chill. Serve with favorite chips or crackers.

 

 

BLOODY MARY SHRIMP DIP

INGREDIENTS:

  • 8oz package of cream cheese at room temperature 
  • 1/3 cup mayonnaise 
  • 2 TBS tomato paste 
  • 2 TBS Crazy Gringa Jalapeño Hot Sauce 
  • 1 1/2 TBS tomato juice 
  • 1 1/2 TBS worcestershire sauce
  • 1 1/2 fresh lime juice 
  • 1 1/2 minced red onion 
  • 1 tsp parsley flakes 
  • 1/4 tsp cracked black pepper
  • 1/4 tsp salt
  • 4oz packaged of small cooked shrimp, coarsely chopped 

PREPARATION:

In a medium bowl, mix cream cheese and mayo until smooth. Add all ingredients except shrimp and mix until combined; now gently fold in the shrimp. Cover and refrigerate overnight before serving. Serve with crackers or vegetables. 

 

 

SCOTCH BONNET PINEAPPLE COLE SLAW 

INGREDIENTS:

  • 16oz bag of cole slaw 
  • 6 green onions, sliced 
  • 1 small red bell pepper, diced 
  • 3/4 cup diced pineapple
  • 1/2 cup chopped cilantro 
  • 3 TBS Scotch Bonnet Pineapple Hot Sauce 
  • 1/2 cup mayo 
  • Salt and cracked pepper, to taste 

PREPARATION:

Combine all ingredients in a bowl and mix well. 



CHIPOTLE SALSA

INGREDIENTS:

  • 2 cups chopped, fresh tomatoes 
  • 1/3 cup chopped, fresh cilantro
  • 1 TBS lime juice 
  • 1 TBS Crazy Gringa Chipotle Hot Sauce 
  • 1 clove garlic, minced 
  • 1/4 tsp salt

PREPARATION:

Combine all ingredients in a bowl and mix well. (makes 2 cups of salsa)



CRAZY CORNBREAD

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INGREDIENTS:

  • 1 cup cornmeal 
  • 1 cup flour
  • 4 tsp baking powder 
  • 3 TBS sugar
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 cups milk 
  • 4 TBS vegetable oil
  • 1 1/2 TBS Crazy Gringa Jalapeño Hot Sauce 
  • 1/4 cup finely chopped red bell pepper 
  • 1/4 cup finely chopped green bell pepper 

PREPARATION:

Preheat oven to 450º. Lightly grease an 8 inch square baking pan.

Combine cornmeal, flour, baking powder,sugar, and salt in a medium bowl; set aside. Combine egg, milk, vegetable oil, and jalapeño hot sauce in a separate bowl. Blend wet ingredients with whisk. Add wet ingredients to dry ingredients; mix well. Stir in red and green bell pepper.

Pour into prepared baking pan and bake for 25-30 minutes, or until golden brown. (makes 9 servings)

 

 

MANGO SALSA 

INGREDIENTS:

  • 2 ripe mangos, diced 
  • 5 green onions, thinly sliced  
  • 1 small red bell pepper, diced  
  • 1/2 cup, chopped cilantro 
  • 2 TBS fresh squeezed lime juice 
  • 2 TBS Crazy Gringa Habanero Hot Sauce 
  • 1/2 tsp salt 

PREPARATION:

Combine all ingredients in a bowl and mix well.

 

 

Buffalo Chicken Egg Rolls

INGREDIENTS:

  • 2 cups shredded chicken 
  • 1/3 cups diced celery
  • 1/3 cups shredded carrots
  • 2/3 cups crumbled blue cheese 
  • 1/2 cup Crazy Gringa Fresno Pepper Hot Sauce 
  • 1 egg beaten with 1 TBS of water 
  • 1 package egg roll wraps 

PERPARATION:

Combine first 5 ingredients, mix well.

Spoon about 2 TBS of mixture onto one third of the egg roll wrap, leaving a small border around the edges. Roll up, folding in sides and brush with egg white wash to seal. Fry in hot oil (350º) till browned. Drain on paper towel serve with ranch or blue cheese dressing.

 

 

DATIL PEPPER PEACH MARGARITA

INGREDIENTS:

  • 3oz tequila 
  • 1 1/2oz triple sec 
  • 1/2oz Rose's lime juice 
  • 1/2oz Crazy Gringa Datil Pepper Peach Hot Sauce 
  • Juice of one lime 
  • 1 cup fresh or frozen peaches 
  • 2 cups ice 

PREPARATION:

Combine all ingredients in blender.

Rim glasses with salt and sugar, garnish with lime wedges and enjoy.

 

 

CHOCOLATE CAYENNE RASPBERRY CUPCAKES

INGREDIENTS:

  • 1 box chocolate cake mix
  • 2 tsp cayenne powder
  • 6oz fresh raspberries 
  • 3oz package of cream cheese, room temp
  • 1/4 cup butter, room temp
  • 2 cups powdered sugar 
  • 1/3 cup cocoa 
  • 1 1/2 TBS Crazy Gringa Cayenne Raspberry Hot Sauce 
  • 1 1/2 TBS milk or whipping cream
  • 1/2 tsp vanilla 

PREPARATION:

Make cake mix as directed, add cayenne powder. Line cupcake pan with liners. Fill half way, then place one or two fresh raspberries on each cupcake. Top with the remaining batter. Bake as directed.

In a mixing bowl, beat cream cheese and butter until smooth. Add powdered sugar, cocoa, salt, hot sauce, milk and vanilla. Mix well. Frost cooled cupcakes.