"Hot Flash" Chile Products
|Soups and Stews
|Bold Broccoli Soup
2 tablespoons "Hot Flash" Roasted Green Chile Paste
1 tablespoon olive oil
1 medium onion, diced
Coarse salt and ground pepper
2 cans (14 oz each) reduced-sodium chicken broth
1 large head broccoli (about 3 pounds), trimmed, stalks
peeled, stalks and florets finely chopped
1 medium baking potato
1/2 cup heavy cream
1/4 cup of fresh lemon juice (from 2 lemons)
1. In a large saucepan, heat oil over medium-high heat. Add onion: season with salt and
pepper. Cook until soft, about 5 minutes. Add broth, broccoli and potato, and 2 cups
water; season generously with salt. Bring to boil. Reduce heat, and simmer until broccoli
and potato are just tender, about 4 minutes.
2. Working in batches, puree soup in blender (fill no more that 1/2 way) and return to pot.
Stir in cream, lemon juice and "Hot Flash" Roasted Green Chile Paste.
|Fiesty Chicken Noodle Soup
3 tablespoons "Hot Flash" Roasted Green Chile
Paste or Red Chile Paste.
1 10 oz. can of diced chicken breast
4 cups chicken stock, home made or store bought
3/4 cup of diced onion
3/4 cup of diced celery
1 tablespoon minced garlic
2 ounces dried egg noodles, cooked to al dente
1/2 teaspoon finely chopped tarragon
2 teaspoons finely chopped parsley
Lemon halves for serving
Bring stock to boil for 2 minutes in a large, non-reactive stockpot with lid on, over high
heat. Add onion, celery and garlic. Lower heat and simmer for 2 minutes. Add "Hot
Flash" Roasted Green Chile Paste, noodles and chicken, cook for 5 more minutes.
Remove from heat and add herbs and salt and pepper, to taste. Serve with lemon
halves and add a squeeze juice if desired.
|Stew with an Attitude
4 tablespoons "Hot Flash" Roasted Green Chile
1 can of Diced Green Chiles
1 whole Pork Roast
1 can Diced Tomatoes
1 whole Yellow Onion, minced
4 cloves Garlic
1/2 cup Flour
Diced fresh Tomato diced
Lemon halves for serving
Season pork roast with salt and pepper, and put in a crock pot or slow cooker to simmer
on low 8-9 hours. Cut or shred roast into smaller pieces. Add the tomatoes, onion,
garlic, chiles and "Hot Flash" Roasted Green Chile Paste and cook overnight for 8-9
hours. Mix flour and liquid from the stew in a small bowl until liquidly but thick and add to
the stew, mix well and this will thicken the stew. Top with diced fresh tomato, squeeze of
lemon and serve with warm tortillas.
|For all of us with
busy lives just
add our products
to any canned or
or stew to give
them a zippy
new flavor !!!
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