Ingredients:
Approx. 1 tablespoon of avocado
Approx. 1/2 teaspoon (or multiple shakes of Tapatio...
Ingredients:
Oranges, peeled (including white pith)
Cucumbers, peeled
Jicama, peeled
Lemon
Salt
Tapatío Hot Sauce
Directions:
Prepare ingredients: section the orange and cut in halves, lengthwise, to have bite- sized pieces. Slice cucumbers in 1/3 inch slices. Dice Jicama in 3/4 inch cubes. Combine prepared ingredients in a big bowl. Add lemon, salt and Tapatio Hot Sauce.
Ingredients:
1 pint of sour cream
Garlic salt
Tapatio Hot Sauce
Directions:
Mix all ingredients together slowly adding Tapatio Hot Sauce until you get a spicy tasting dip you will absolutely love!
Ingredients:
½ cup of extra virgin olive oil
2 finely chopped white onions
2 finely chopped cloves of garlic
2 finely chopped carrots
2 stalks finely chopped celery
1 teaspoon of Kosher salt
½ teaspoon of black pepper
2 - 32 oz. Cans of crushed tomatoes
2 Tablespoons of TAPATIO Hot Sauce
2 dried bay leaves
Directions:
In a large pot, heat the olive oil over medium heat. And add the onions and chopped garlic until soft, about 10 minutes. Add the carrots, celery, salt and pepper. Saute about 10 minutes until the vegetables are soft. Add the tomatoes, the TAPATIO Hot Sauce, the bay leaves and simmer, uncovered, over a low heat for about an hour. Remove and discard the bay leaf. Add more salt and pepper to taste, if necessary.
Ingredients:
Mangoes
Lemon
salt
Tapatio Hot Sauce
Directions:
Peel the mangoes and remove the flesh from the pit. The mango can then be cut in cubes or slices. Add fresh lemon juice, salt and Tapatio Hot Sauce to taste. Chill 1 hour.
Ingredients:
1/2 pound rock shrimp, cooked, peeled and deveined
1/2 cup mayonnaise
1/2 cup plain yogurt
1/2 shredded Parmesan cheese
1/4 teaspoon ground lemon pepper
1/8 teaspoon salt
Dash of Tapatio Hot Sauce (as much as desired)
Directions:
Preheat oven to 400 degrees F. Finely chop rock shrimp and artichoke hearts; place in medium bowl. Add mayonnaise, yogurt, cheese, lemon pepper, salt and Tapatio Hot Sauce; mix well. Spoon shrimp mixture into 9-inch pie pan or 1-quart shallow baking dish. Bake 10 minutes or until hot and bubbly. Serve hot with crackers. Makes about 3 3/4 cups.
Ingredients:
2 chicken breasts (boneless, skinless)
1 pint of sour cream
2 tbs tequila
2 tbs lemon juice
2 tbs lime juice
2 tbs Tapatio
1/4 cup milk
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
Directions:
Combine all above ingredients, except for chicken, and mix until thickened and smooth.
Cook 2 chicken breasts and then cut into 1/2 inch cubes.
Dip chicken pieces into batter mix until coated on all sides and place into pot of hot canola oil/deep fryer. Fry until batter is golden brown on the outside and then remove from oil.
Shake more Tapatio over chicken puffs (the more the better) and serve as appetizer or as meal with Spanish rice and cerveza.
Ingredients:
12 Chicken Wings
3/4 cup ketchup
2 teaspoons yellow mustard
1 Tablespoon Soy Sauce
1 Tablespoon Worchester Sauce
1/4 cup Tapatio Hot Sauce
Juice of 1 lemon
Salt, 1/8 teaspoon
Black pepper, 1/8 teaspoon
Directions:
Remove tips from chicken wings and discard, cut remaining wings in half and pat dry with paper towels and set aside in a large bowl. Mix remaining ingredients and pour over wings. Marinate for one hour. Spray a glass baking dish with non-stick spray and pour the chicken wings and sauce into prepared dish. Bake in a 400 degree, PRE-HEATED oven for 30 minutes. After 30 minutes increase the oven temperature to 425 degrees for approximately 30 minutes. After 30 minutes of cooking, the sauce will be watery. You will know the wings are done when the sauce becomes thick. Baste with a basting brush every 10 minutes and make sure they do not burn with the increased heat. You will know the wings are done when the sauce becomes thick
