del-molcajete

Unlocking the Perfect Pairings: Salsa Selections to Elevate Your Pizza Experience

Wed, 03 Apr 2024 19:04:36 GMT

Unlocking the Perfect Pairings: Salsa Selections to Elevate Your Pizza Experience

When it comes to elevating your pizza experience, it's not just about the crust and the cheese; the toppings and sauces play an equally crucial role. While marinara sauce is a classic choice, salsa brings a whole new dimension of flavor to your pizza. With a myriad of Del Molcajete salsa options available, each boasting its own unique blend of spices and heat, finding the perfect pairing can be an adventure in itself.

Here, we delve into the tantalizing world of salsa and pizza, exploring six distinct salsa varieties and their ideal companions in the pizza realm. From fiery Habanero to smoky Chipotle, let's uncover the perfect matches and why these flavor combinations work.

1. Del Molcajete Habanero Rojo Salsa & Meat Lovers Pizza

Known for its intense heat and fruity undertones, Red Habanero salsa is not for the faint of heart. Its vibrant color and robust flavor profile make it an excellent pairing for bold and savory toppings like pepperoni, spicy sausage, and bacon. The heat from the salsa cuts through the richness of the meats, while its fruity notes complement the saltiness, creating a harmonious balance of flavors.

2. Del Molcajete Habanero Verde Salsa & Pineapple Pizza

Green Habanero salsa offers a fresh and zesty twist with its blend of fiery peppers and tangy tomatillos. Its bright flavor profile pairs exceptionally well with toppings that boast a hint of sweetness and acidity. Think grilled chicken, pineapple, and bell peppers. The heat from the salsa adds a kick to the sweet and tangy toppings, creating a dynamic flavor contrast.

3. Del Molcajete Habanero Original Salsa & Sardine Pizza

With its fiery heat and citrusy undertones, Orange Habanero salsa adds a burst of flavor to any pizza it graces. This salsa shines brightest when paired with seafood toppings such as shrimp, sardines crab, or smoked salmon. The citrus notes in the salsa complement the delicate flavors of the seafood, while its heat adds a fiery kick that enhances the overall experience.

4. Del Molcajete Chilpotle Salsa & Grilled Veggie Pizza

Smoky and savory, Chipotle salsa brings a depth of flavor that elevates any pizza to new heights. Its rich and earthy profile pairs wonderfully with grilled vegetables such as zucchini, eggplant, and roasted bell peppers. The smokiness of the salsa enhances the natural sweetness of the vegetables, creating a robust and satisfying flavor combination.

5. Del Molcajete Chile Peron Salsa & Multi-Cheese Pizza

Known for its fruity and floral notes, Chile Manzano salsa adds a unique twist to pizza toppings. Its mild heat and complex flavor profile make it an excellent companion for creamy toppings like goat cheese, ricotta, and feta. The salsa's fruity undertones complement the tanginess of the cheeses, creating a harmonious balance of flavors that's both indulgent and irresistible.

6. Del Molcajete Chile de Arbol Salsa & Tex-Mex Pizza

Fiery and bold, Chile de Arbol salsa packs a punch that's perfect for those who crave intense heat. Its robust flavor profile pairs exceptionally well with hearty toppings like chorizo, black beans, and jalapeños. The salsa's heat enhances the spiciness of the toppings, while its earthy undertones add depth to the overall flavor profile, creating a pizza that's as bold as it is delicious.

The key to creating the perfect salsa and pizza pairing lies in understanding the flavor profiles of each salsa variety and how they complement different toppings. Whether you prefer fiery heat or subtle sweetness, there's a Del Molcajete salsa to suit every palate and take your pizza experience to new heights. So, the next time you're craving a slice of pizza, don't be afraid to think outside the marinara jar and explore the exciting world of salsa-inspired toppings. Your taste buds will thank you!

Antojo Industry Trade Show - Del Molcajete

Tue, 09 May 2023 16:22:43 GMT

Thank you

for joining us!

We are thrilled to showcase our salsas at the largest expo in Los Angeles. We invite you to join us and discover the irresistible flavors that set us apart. We've got a salsa to suit every taste bud, from mild to wild. Don't miss your chance to meet us.

Follow us!

Recipes of some Antojos with our hot sauces

We want to share some of our favorite recipes with you!

Tacos de Bistec - Recipe

Ingredients:

· 2 pounds of beef steak

· 3 tablespoons of oil

· 1 sliced onion

· 1/4 chopped onion (to serve)

· Cilantro (to serve)

· Lemon (to serve)

· 1 Del Molcajete Chile de Arbol Bottle

Preparation:

1. In a hot pan, add oil or lard, sliced onion, and seasoned beef steak to your liking.

2. Once the meat is cooked, remove from heat, let it rest for 10 minutes, and cut the meat into pieces.

3. Heat the tortillas, and if you like, you can add a little lard or oil.

4. Add the meat to your tortillas and accompany with cilantro, lemon and chopped onion.

5. Add Del Molcajete Chile de Arbol to your tacos for some spice!

Potato and Chorizo

Tacos - Recipe

Ingredients:

· 10 tortillas

· Oil for frying

· 2 potatoes

· 1/4 pound of pork chorizo

· Lettuce (to serve)

· Sour cream (to serve)

· Cheese (to serve)

· Onion (to serve - optional)

· 1 bottle of Del Molcajete Chile Perón

Preparation:

1. Boil the two potatoes, mash them, cook the chorizo, and mix it with the mashed potatoes.

2. Fill your tortillas with the chorizo and potato mixture and roll them up, add them to a pan with the hot oil and brown them to your liking.

3. Remove your tacos from the heat and add sour cream, cheese, onion (optional) lettuce, and Del Molcajete Chile Perón sauce.

Chilpotle Huevos Rancheros - Recipe

Ingredients:

· 4 Corn tortillas

· 4 large eggs

· 2 tablespoons olive oil

· Salt and pepper to taste

· 1 Can of Refried Beans

· 1 Del Molcajete Chipotle

· Garnish

· Chopped Cilantro

· White Crumbly Cheese

· Pico Del Gallo

Preparation:

1. Heat a large pan to medium heat.

2. Lightly oil the tortillas with 1 tablespoon olive oil. Fry them in the pan about 1-2 minutes per side, or until they lightly brown and crispy. Remove from heat and set onto 2 plates.

4. Warm refried beans & amp; spread onto the tortillas.

5. Add remaining olive oil to the same pan and heat through. Add the eggs and splash them with a bit of salt and pepper. Fry them lightly, until the egg whites are set

6. While eggs are still warm add Del Molcajete Chipotle to taste

7. Set the eggs over the tortillas and beans.

Optional: Top with Pico de Gallo. Garnish with cilantro and white crumbly cheese and serve!

Recipe Hot Wings - Del Molcajete

Sun, 27 Nov 2022 10:23:09 GMT

Hot Wings game days!

Ingredients:

Chicken wings 1/5 kg
Salt
Pepper
Paprika
All purpose flour
Red Habanero Molcajete Sauce

Preparation:

1. Separate the wings into two pieces and cut the tips, then, in a bowl add a small splash of olive oil to soak the wings, then, pass over the flour with salt, pepper and paprika.

2. Prepare the charcoal and clean the grill and Place the wings until they cook to taste.

3. Put the wings in a bowl and add half a bottle of Del Molcajete Habanero Rojo and mix until integrated and enjoy!

You can also see the full recipe on our YouTube channel

Recipe Chicken Tinga - Del Molcajete

Sat, 23 Jul 2022 02:19:06 GMT

Chicken Tinga Recipe

Ingredients:

2 Sliced White Onions
2 Tsp Vegetable Oil
1 Rotisserie Chicken
1 Canned Tomato Sauce
3 Garlic Cloves
½ Bottle of Salsa Chipotle Del Molcajete
Salt & Pepper
Tostadas
Diced Lettuce
Sour Cream
Cotija Cheese

Preparation:

1. Heat up large pan with oil and add sliced onions
2. Cook the onions until soft and translucent
3. Shred the chicken and mix it with the onions, Cook for 5-10 minutes
4. Place canned tomato sauce, garlic cloves, Salsa Chipotle Del Molcajete in blender and blend
5. Mix the salsa with the onions and shredded chicken
6. Let it simmer on low heat, stir occasionally, partially covered, until the sauce becomes darker and thicker.
7. Season to taste and enjoy on Tostadas, garnish with diced lettuce, sour cream, cotija cheese

Recipe Tacos Dorados de Papa - Del Molcajete

Sat, 23 Jul 2022 01:47:32 GMT

Tacos Dorados de Papa Recipe

Ingredients:

16 corn tortillas
2 large russet potatoes peeled and cut
½ tsp kosher salt
½ tsp black pepper
1 lettuce (Diced)
1 8oz Sour cream
Queso fresco
Radishes

Preparation:

1. In a medium saucepan, add the potatoes with enough water to cover them. Cook until soft for about 15 minutes.
2. In a medium bowl, mash the potatoes with a fork or potato masher. Let cool and then add the cheese and season with salt and pepper to taste.
3. Before assembling the tacos, warm the tortillas. This will prevent the tortilla from breaking when folding it!
4. With a spoon, add some filling to half of the tortilla and fold gently. Pin closed with a toothpick. Note: Best that you fry the tacos as you roll.
5. Fry the tacos in hot oil in a small skillet until crispy.
6. Remove and place on a plate with paper towels to drain the excess oil.
7. Garnish with lettuce, radishes, queso fresco, sour cream, and Del Molcajete Chile Perón.

Recipes Camarones a la Diabla - Del Molcajete

Sat, 23 Jul 2022 00:49:57 GMT

Camarones a la diabla

Ingredients:

5 pound of large raw shrimp
2 cloves of garlic
1/2 medium white onion
3 roma tomatoes
1/2 tsp salt to season
3 chile de arbol peppers
8 dried guajillo peppers
4 Tbsp of olive Oil
1 bottle of Del Molcajete Habanero Rojo

Preparation:

1. In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add hot water until the chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until the chiles have softened.
2. transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary.
3. Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
4. Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
5. Remove the pan or skillet from the heat, serve with rice and serve with Del Molcajete Hot Sauce to have an Authentic Mexican meal.

Recipe Aguachiles - Del Molcajete

Fri, 22 Jul 2022 23:56:02 GMT

Aguachiles Recipe

Ingredients:

1 pound of raw shrimp (peeled and deveined )
4 limes
¼ of a red onion, very thinly sliced
1 cucumber
2-3 tsp salt to season
1 tsp of white vineager
1 garlic clove
1 cup of cilantro
2 jalapeños
1 Serrano chili pepper
1/2 bottle of Del Molcajete Green Habanero Hot Sauce Bottle

Preparation:

1. Slice the shrimp in half and remove any veins or tails. Place in a shallow serving dish. Squeeze with enough lime to cover the shrimp.
2. Sprinkle it with salt. Turn shrimp over as needed to cook both sides in the lime juice – this will take about 20-30 minutes.
3. Thinly slice the red onion, and slices of cucumber, place it in a bowl and season generously with salt. Pour just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.
4. In a blender, blend Del Molcajete Green Habanero Hot Sauce garlic clove, cilantro, jalapeño and serrano pepper, add salt and lime and blend until smooth. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.
5. Pour the aguachile marinade over the shrimp and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Refrigerate for 30 minutes. This is best served cold!
6. When ready to serve, taste the salt. Add Del Molcajete Green Habanero Hot Sauce, avocado slices to the top, scatter with fresh cilantro and Serve with tortilla chips.

Recipe Sea Food Medley Ceviche - Del Molcajete

Fri, 22 Jul 2022 22:17:52 GMT

Sea Food Medley Ceviche

Ingredients:

½ pound scallops, shrimp and tilapia (cut into small chunks)

2 lemons and limes (juiced)

1 orange (juiced)

1 serrano pepper (diced)

1 avocado (diced)

1 tomato (seeded and diced)

½ cucumber (peeled and diced)

½ red onion (diced)

1/cup chopped fresh cilantro

4 cloves garlic, minced

¼ cup tomato and clam juice cocktail

2 tablespoons white wine vinegar

1 teaspoon salt

1 teaspoon lemon pepper

½ teaspoon Worcestershire sauce

¼ teaspoon ground white pepper

1/2 Bottle of Del Molcajete Original Habanero Hot Sauce Bottle

Preparation:

1. Slice the shrimp in half and remove any veins or tails. Place in a shallow serving dish. Squeeze with enough lime to cover the shrimp.

2. Sprinkle it with salt. Turn shrimp over as needed to cook both sides in the lime juice – this will take about 20-30 minutes.

3. Thinly slice the red onion, and slices of cucumber, place it in a bowl and season generously with salt. Pour just enough water to cover the onions. Optional: Add a splash of white vinegar to enhance and bring out the red color of the onion.

4. In a blender, blend Del Molcajete Green Habanero Hot Sauce garlic clove, cilantro, jalapeño and serrano pepper, add salt and lime and blend until smooth. If you have excess lime juice marinating the shrimp you can use some of this in the blender to make your ½ cup.

5. Pour the aguachile marinade over the shrimp and toss to coat. Drain the onions and scatter them over top, mixing them in slightly. Refrigerate for 30 minutes. This is best served cold!

6. When ready to serve, taste the salt. Add Del Molcajete Green Habanero Hot Sauce, avocado slices to the top, scatter with fresh cilantro and Serve with tortilla chips.

Recipe Chicken with Apricot - Del Molcajete

Wed, 09 Jun 2021 21:55:37 GMT

Chicken with Apricot, Easy Recipe

Dish: 4

Cooking Time: 75 minutes

Sweet and spicy, this chicken with apricot and habanero makes a delicious dinner entree that can be served with rice, steamed vegetables or a garden salad. The crowning glory of this dish is the sweet and spicy apricot and habanero sauce. Made with apricot jam, habanero sauce, soy sauce, and rice vinegar and seasoned with grated ginger and crushed garlic, this apricot and habanero sauce has the perfect balance of sweet and savory flavors. Covered in the sauce, the chicken is baked until golden and crisp on the outside.

Ingredients

1 cup apricot jam.
1/4 cup soy sauce
2 teaspoons rice vinegar (or apple vinegar).
1 teaspoon ginger (grated).
1 clove garlic (crushed).
1 tablespoon sauce (Del Molcajete Chilpotle sauce).
1 pack of boneless chicken.

Preparation

Preheat the oven to 180 degrees Celsius.

In a saucepan, warm the jam. Once it is liquid, add the soy sauce, vinegar, ginger, garlic, and chilpotle sauce.

Cook over medium heat for 5 minutes while stirring.

Chile Chipotle

hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Spicy Tofu Scramble Breakfast Tacos - Del Molcajete

Wed, 09 Jun 2021 21:52:07 GMT

Spicy Tofu Scramble Tacos Recipe

Dish: 2-3

Cooking Time: 15 minutes

Tofu scramble is a quick, easy and healthy way to start the day, and the combination of tofu doused in del molcajete hot sauce in this spicy tofu scramble is a great way to pry your eyes open in the morning.

Ingredients

3 tbsp. olive oil or margarine
1/2 yellow or white onion, diced
3 cloves garlic, minced
1 tsp. soy sauce (or a gluten-free substitute if needed)
1 12-oz container firm or extra firm tofu, drained and cut into 1 inch cubes
1/2 bell pepper, any color, diced
3/4 cup mushrooms, sliced
3 green onions, diced.
2 tomatoes, chopped.
1/2 tsp. ground ginger.
1/2 tsp. chili powder.
1/4 tsp. cayenne pepper.
Salt and pepper to taste (sea salt or kosher salt and fresh ground pepper is best).
1 teaspoon smoked paprika.
1 teaspoon cumin.
8 corn tortillas.
Shredded lettuce.
Chopped tomatoes.
Lime juice.
Avocado slices.
Chopped cilantro.
Guacamole.
Del Molcajete Hot Sauce Chilpotle, to taste.

Preparation

Line a rimmed baking sheet with a few layers of paper towels. Drain the package of tofu and lay the tofu on the paper towels. Layer some more paper towels on top of the tofu, and then place something heavy on top, like a cast iron skillet and/or heavy cans. Press the tofu for 30 minutes and then cut into slices.

Add the oil to a skillet and pre-heat over medium heat. Add the tofu slices, and as it starts to cook, use a spatula or wooden spoon to break it apart to scramble it.

In a small bowl, mix together the spices and salt. Add to the skillet and stir until the tofu is well coated. Let it cook for about 8-10 minutes, stirring a few times so it doesn’t burn on, but not over stirring.

Stir in the onion and peppers and cook until tender, or about 5 minutes.

As the scramble is cooking, warm your corn tortillas in the oven, microwave or on the stove top.

Fill up the tortillas with the scramble, add desired toppings and enjoy!

Chile Chipotle

hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Mediterranean Veggie Burger - Del Molcajete

Wed, 09 Jun 2021 21:26:30 GMT

Mediterranean Veggie Burger Recipe

Dish: 3-4

Cooking Time: 25 minutes

Deliciously-seared Mediterranean Vegetables, roughly chopped and refined with characteristic ingredients from popular mediterranean cuisine.

Ingredients

1 15oz can of chickpeas, drained.
1 cup cooked farro (I use a pre-cooked farro/rice blend by Village Harvest, but whatever hearty grain you have on hand should work fine).
1 garlic clove, chopped.
1 tablespoon tahini.
1 rounded tablespoon nutritional yeast.
1/2 tablespoon egg replacer powder or corn starch.
1/2 teaspoon ground cumin.
1/2 teaspoon paprika.
1/2 teaspoon oregano.
Salt, to taste (amount varies depending on whether you’re canned chickpeas are salted – I used about 1/4 of a teaspoon).
1/4 cup roasted, salted pumpkin seeds.
Del Molcajete Hot sauce, to taste.

Preparation

Place everything except for the pumpkin seeds into the food processor and pulse until combined, but still chunky.

Add pumpkin seeds and pulse a little bit more. I personally prefer most of the seeds to remain intact, so one or two quick blitzes does the trick for me.

Divide mixture into four equal pieces and shape into patties. If desired you can cover and transfer to the refrigerator to cook later.

Heat a small amount of olive oil or cooking spray in a nonstick skillet and sear your patties on each side.

Serve on toasted bun with Del Molcajete Hot sauce, tomato olive Relish topping, pesto spread, greens, and if you’re not vegan, melted cheese (I used a blend of havarti and feta).

Chile Chipotle

hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Korean Marinated Flank Steak - Del Molcajete

Wed, 09 Jun 2021 21:10:15 GMT

Korean Flank Steak Recipe

Dish: 4

Cooking Time: 30 minutes

Ingredients

1 pound beef Flank Steak

Marinade:

2 tablespoons minced green onions
2 tablespoons reduced-sodium soy sauce
1 tablespoon packed brown sugar
1 tablespoons sesame oil
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
Hot cooked brown rice
Korean red chili sauce (Gochujang) (optional)

Vegetables:

Steamed broccoli florets, sautéed shitake mushrooms, shredded carrots, fresh bean sprouts

Preparation

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine Marinade ingredients in medium bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Cook's Tip: One-half cup prepared Korean barbecue sauce (bulgogi) may be substituted for marinade ingredients. Korean barbecue sauce is available at Asian markets and the Asian section of most supermarkets.

Heat large nonstick skillet over medium-high heat until hot. Remove beef from marinade; discard marinade. Add half of beef to skillet; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; keep warm. Repeat with remaining beef.

Serve beef over rice and vegetables, as desired. Serve with chili sauce, if desired.

Chile De Árbol

hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Korean BBQ - Del Molcajete

Wed, 09 Jun 2021 21:06:50 GMT

Korean BBQ Recipe

Dish: 4

Cooking Time: 40 minutes

Ingredients

1 lb beef tips flap meat
2 tbs vegetable oil
1 small onion thinly sliced
1/4 cup (60g; 60ml) doenjang (Korean fermented soybean paste)
2 tablespoons (30g; 30ml) gochujang(Korean chili paste)
2 tablespoons Del Molcajete Chile de Arbol Hot Sauce
1 tablespoon (15ml) Korean rice syrup (see note)
1 tablespoon (15ml) toasted sesame oil
2 scallions (40g), thinly sliced
2 large garlic cloves (10g), minced
2 teaspoons (4g) toasted sesame seeds

Marinade

1 small onion coarsely chopped
3 cloves garlic
1/2 medium apple peeled and chopped coarsely
3 tbs brown sugar
3 tbs dark sesame oil
1/3 cup soy sauce
1 tsp pepper

Preparation

Slice meat thinly; place in a bowl and set aside.

Put all marinade ingredients in a food processor or blender and process until completely liquified. Pour over meat and add the thinly sliced onions. Cover the bowl and refrigerate at least 30 minutes, preferably overnight.

Pat meat and onions dry. Heat the vegetable oil in a large heavy skillet over medium-high heat.

Add the meat and onions and cook until nicely seared on all sides.

For dipping sauce In a small bowl, stir together doenjang, Del Molcajete Chile de Arbol Hot Sauce, gochujang, rice syrup, sesame oil, scallions, garlic, and sesame seeds until well-combined. Serve, or transfer to an airtight container and refrigerate until ready to use.

Top BBQ Tips with sesame seed, sliced green onion and Ssamjang dipping sauce. Serve with rice.

Chile De Árbol

hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Pozole Rojo - Del Molcajete

Wed, 09 Jun 2021 21:02:48 GMT

Authentic Mexican Pozole Recipe

Dish: 8-10

Cooking Time: 2 hours

Ingredients

4 ounces dried ancho chiles, dried guajillo chiles, or a combination of both
To add more heat: 2-3tbsp Del Molcajete chile de arbol
2 tablespoons avocado oil or vegetable oil, divided
2 pounds boneless pork shoulder, cut into 1.5-inch cubes
1 medium white onion, peeled and diced
8 cloves garlic, peeled and minced
6–8 cups chicken stock
3 (15-ounce) cans hominy, rinsed and drained
2 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano
Optional toppings: chopped fresh cilantro, crumbled cotija cheese, diced avocado, fresh lime juice, shredded cabbage, and/or thinly-sliced radishes

Preparation

Remove and discard the stems and seeds from the chiles. (You may need to give them a shake to get all of those seeds out!) Place the chiles in a medium mixing bowl, and cover them completely with boiling water. Let the chiles soak for about 30 minutes, or until softened. Once they are soft, transfer the chiles to a blender or food processor, along with 2-3 tbsp Del Molcajete chile de arbol and 2 cups of the soaking water. Puree for 1 minute, or until completely smooth. (Always be careful when pureeing hot liquids — the hot water tends to expand, so be sure that your blender or food processor isn’t too full!) Set the mixture aside for later. (You can also strain the mixture through a fine-mesh strainer to make it extra-smooth if there are some little chunks still in there, but I usually skip that step.)

Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add the pork and saute, turning occasionally, until all sides are seared and browned, about 5-7 minutes. Transfer the pork with a separate spoon to a fresh plate and set aside.

Add the remaining 1 tablespoon oil to the stockpot. Add the diced onion, and saute for 4-5 minutes until softened, stirring occasionally. Stir in the garlic, then saute for 1-2 minutes more until fragrant, stirring occasionally.

Add in the 6 cups chicken stock, hominy, bay leaves, cumin, oregano, cooked pork, and the chile mixture. (I recommend stirring in 2/3 of the chile mixture to begin, then taste the soup and add the rest of the chile mixture if you’d like). Stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low so that the soup is just barely simmering, cover partially, and cook for 1.5 to 2 hours, or until the pork is tender and shreds easily.

Once the pork is tender, use some tongs to transfer it onto a cutting board. Then shred it into bite-sized pieces using two forks. Return the pork to the soup and stir to combine. Also, if you’d like a thinner broth, add in an extra cup or two of chicken stock to thin it out.

Taste, and season generously with salt and pepper if needed. (Heads up — I used nearly a tablespoon of salt, but go with whatever tastes good to you. The brand of your chicken stock will also make a difference here.)

Serve warm with your desired toppings. Or transfer to a sealed container and refrigerate for up to 3 days.

Chile De Árbol

hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Chicken Tacos - Del Molcajete

Wed, 09 Jun 2021 20:05:58 GMT

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Dish: 2-3

Cooking Time: 20 minutes

Ingredients

2 teaspoons chili powder.
1 teaspoon ground cumin.
1 teaspoon smoked paprika.
1 teaspoon dried oregano.
1/2 teaspoon garlic powder.
Kosher salt and freshly ground black pepper, to taste,.
1 1/2 pounds boneless, skinless chicken thighs.
1 tablespoon canola oil.
12 mini flour tortillas, warmed.
1 avocado, halved, peeled, seeded and diced.
1/2 cup chopped fresh cilantro leaves.
1 lime, cut into wedges.
Del Molcajete Chile de Arbol Hot sauce, to taste.

Preparation

In a small bowl, combine chili powder, cumin, paprika, oregano, garlic powder, 1 teaspoon salt and 1/2 teaspoon pepper. Season chicken with chili powder mixture.

Heat canola oil in a large skillet over medium high heat. Working in batches, add chicken to the skillet in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.

Serve chicken in tortillas, topped with Del Molcajete Hot sauce, avocado, cilantro and lime.

Chile Perón

hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Margherita Pizza - Del Molcajete

Wed, 09 Jun 2021 19:43:30 GMT

Margherita Pizza, Easy Recipe

Dish: 2-3

Cooking Time: 20 minutes

Ingredients

2 Naan flatbreads.
1/3 cup of your favorite pizza sauce.
6 ounces fresh mozzarella, sliced into 1/4-inch slices.
8 ounces fresh tomatoes, sliced into 1/4-inch slices.
1/3 cup loosely packed chopped or julienned fresh basil.
1/2 teaspoon freshly cracked black pepper.
1 tablespoon extra-virgin olive oil.
Del Molcajete Chile Peron Hot Sauce, To taste.

Preparation

Preheat your oven to 400 degrees F. Place naan on a large ungreased baking sheet.

Spread pizza sauce evenly on each flatbread, then top with mozzarella slices, then tomato slices.

Bake for 10-12 minutes, or until cheese is melted.

Top each naan evenly with Del Molcajete Chile Peron Hot Sauce, fresh basil, sprinkle with pepper, and drizzle with a little bit of olive oil.

Chile Perón

hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Breakfast Burrito - Del Molcajete

Wed, 09 Jun 2021 19:34:59 GMT

Burrito for Breakfast, easy recipe

Dish: 2-3

Cooking Time: 35 minutes

Ingredients

4 eggs.
1/2 cup of jalapeno cheese, shredded.
8 bacon slices, baked.
2 large potatoes, quartered.
1 red pepper, chopped.
1 green pepper, chopped.
1 yellow pepper, chopped.
1 small onion, chopped.
1/2 cup of olive oil.
1 tsp minced garlic.
salt and pepper.
Del Molcajete Chile Peron Sauce.

Preparation

Potatoes: Prepare breakfast potatoes. Use store-bought or create your own by preheating your oven to 425. Add chopped potatoes, peppers, and onions to a foil-lined baking dish. Season with salt, pepper, 1/2 cup of olive oil, and 1 tsp of minced garlic. Bake until done, about 30 minutes.

Bacon: Bake bacon in the oven for about 15 minutes on 425 degrees.

While the bacon is baking, scramble four eggs.

Eggs: Add eggs to a warm skillet and cook on medium stirring frequently.

Add 1/2 cup of shredded jalapeno cheese to egg mixture and stir. When finished, remove from heat.

Burrito: Use 6" tortillas to prepare a breakfast burrito. Add 1 to the microwave for ten seconds to warm. Add eggs, bacon, breakfast potatoes and peppers. Top with Del Molcajete Chile Peron Sauce and Enjoy!

Chile Perón

hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Cheesy Chicken Tinga Quesadilla - Del Molcajete

Mon, 07 Jun 2021 01:51:04 GMT

Tinga Quesadillas Recipe

Dish: 3

Cooking Time: 35 minutes

Ingredients

4 tomatillos
2 roma tomatoes
1/2 onion
2 garlic cloves
3 guallio pepper
Del Molcajete Salsa Verde Hot sauce
1/2 cup chicken stock
1/8 teaspoon oregano (use Mexican if you have it)
salt
dash cumin
2 chicken breasts (or rotisserie chicken)
4 flour tortillas
Monterey Jack cheese (or Mozzarella)

Preparation

If you are cooking the chicken, cover 2 chicken breasts with water in a saucepan. Bring to a boil and simmer for 20-25 minutes or until the chicken is no longer pink inside.

Roughly chop ½ an onion and peel 2 garlic cloves

Cook the onion and whole garlic cloves in a dollop of oil on medium heat until the onion is just starting to brown

You can pan roast the tomatoes and tomatillos if you want, but I usually just use the oven. Roast the tomatoes in the oven at 400F for 15-20 minutes. Add the tomatillos to the tomatoes about halfway through the roasting period as they need less time to roast than the tomatoes

Add the onion, garlic, tomatoes and tomatillos to a blender along with 3 guallio pepper (scrape seeds of the guallio chilli)

Pulse blend until combined well

Simmer this sauce in a dollop of oil on medium heat.

Add ½ cup stock, ⅛ teaspoon oregano, a dash of cumin, and a pinch of salt to the sauce.

Let reduce for 5-10 minutes

Add the shredded chicken and combine well with the sauce, bringing everything to a uniform temp.

Give a final taste before serving and add more adobo sauce if you want more heat, and add salt to taste.

Cover half of a flour tortilla with the Tinga mixture and add a healthy layer of shredded cheese.

Fold onto itself and cook each side over medium-high heat until crispy and brown spots are forming, approximately 3-4 minutes each side

Cut in half and serve immediately

For the Avocado Salsa Verde, fresh tomatillos will taste best if roasted in the oven at 400F until they turn army green, 10 minutes or so. No need to roast canned tomatillos.

Gather the 4 tomatillos, 1/2 onion, 1 garlic clove, 1 serrano (or jalapeno) and 10 sprigs of cilantro and pulse blend together

Add the avocado to the blender and pulse blend until combined

Salt to taste and pour Del Molcajete Salsa Verde Hot sauce on top of the quesadilla to taste.

Habanero Verde hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Southern Fried Chicken Burger - Del Molcajete

Mon, 07 Jun 2021 01:44:12 GMT

Shouther Burger Recipe

Dish: 4

Cooking Time: 35 minutes

Ingredients

4 chicken thighs with the skin removed.
All-purpose flour.
Baking soda.
Cracked black pepper.
1 tbsp Kosher salt.
1 tsp garlic powder.
1 tsp onion powder.
3 medium eggs.
3 tbsp of Del Molcajete Habanero Verde hot sauce.
4 rashers of crispy bacon.
100g Grated Cheddar.
Crisp lettuce.
4 Brioche buns.

Preparation

Mix together the eggs, Del Molcajete Habanero Verde hot sauce, garlic powder, onion powder and black pepper in a bowl.

Put the thighs in with this marinade and make sure that they are completely coated. Cover the bowl and refrigerate for two hours.

Heat a saucepan of vegetable oil up to 420 F, in preparation for cooking your chicken.

In the meantime, mix your flour, baking soda, kosher salt and black pepper in a bowl. This is for coating your chicken.

Remove the thighs from the marinade and thoroughly coat the chicken. Shake off any excess flour before putting the chicken into the oil.

Fry the chicken for around 8 minutes, until the coating is crispy and a medium brown.

Remove the chicken from the oil and leave on kitchen towel to dry for a few minutes.

Lightly toast your Brioche.

Fill your buns with your delicious Southern Fried Chicken, grated cheddar, crispy bacon and crisp lettuce. Add a little extra hot sauce for that extra kick!.

Habanero Verde hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Citrus Glazed Shrimp Skewer - Del Molcajete

Mon, 07 Jun 2021 01:15:59 GMT

Citrus Glazed Shrimp Recipe

Dish: 4

Cooking Time: 35 minutes

Ingredients

2 oranges, zested and juiced.
2 lemons, zested and juiced.
2 limes, zested and juiced.
1 teaspoon garlic, minced.
2 tablespoons canola oil.
2 tablespoons Del Molcajete Habanero Verde Hot Sauce .
4 large white button mushrooms, cut in half.
1/2 green pepper, largely diced.
1/2 red pepper, largely diced.
1/2 large red onion, largely diced.
12 pieces of shrimp, peeled and deveined.
4 wooden skewers, soaked in water for 20 minutes.
2 cups radiatore pasta, fully cooked.
1/2 cup corn, roasted and shucked.
1/2 cup cucumber, peeled, seeded, and small diced.
1/2 cup red onion, small diced.
2 lemons, zested and juiced.
1/2 cup extra virgin olive oil.
1 teaspoon dijon mustard.

Preparation

For the marinade, mix together canola oil, garlic, Del Molcajete Habanero Verde , Lemon, Lime, and orange zest.

Hold the Skewer firmly and layer with shrimp, green peppers, mushrooms, and red peppers.

Drizzle ½ of the marinade over the shrimp and grill for 5 minutes. Flip over and brush the additional marinade on the shrimp skewer.

In a Large Bowl, combine pasta, corn, cucumber and red onions.

In a separate bowl, combine the lemon, extra virgin olive oil, and Dijon Mustard.

Toss the dressing and salad mixture together.

Habanero Verde hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Spicy Pepper Lovers Omelet - Del Molcajete

Mon, 07 Jun 2021 00:44:41 GMT

An Omelet Recipe For The True Spicy Lovers

Dish: 4

Cooking Time: 40 minutes

Ingredients

2 tablespoons olive oil.
1 habanero pepper sliced.
1 jalapeno pepper sliced.
1 serrano pepper sliced.
1 large sweet pepper .
2 large eggs.
Salt and pepper to taste.
½ cup shredded cheddar cheese.
Fresh chopped herbs for serving.
Del Molcajete Habanero Hot Sauce.

Preparation

Heat a tablespoon of oil in a pan over medium heat and add the pepper slices. Saute them about 3-4 minutes, then flip and cook another 4 minutes, until each side is nice and crispy. Remove the peppers from the heat.

Heat the same pan to medium and add remaining olive oil. Beat the eggs and pour into the pan and cook a couple minutes, until the eggs start to set. Season with salt and pepper.

Add most of the peppers onto the eggs (reserving a few for garnish), then add cheese.

Fold one side of the eggs over the other to form a half moon. Cook another minute to allow the eggs to set and cheese to melt.

Serve onto a plate and top with extra peppers and fresh herbs.

Drizzle with Del Molcajete Habanero Hot Sauce as desired! Enjoy!.

Habanero Original hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Habanero Vegan Wings - Del Molcajete

Mon, 07 Jun 2021 00:36:56 GMT

Delicious Habanero Vegan Wings!

Dish: 2

Cooking Time: 35 minutes

Ingredients

Wings

1 cup Butler Soy Curls
1 1/2 cup Imagine Brand No-Chicken broth
4–5 cloves of garlic, smashed
1 tsp salt

Fry

1 cup cornstarch, placed into a large and shallow bowl
1/2 tsp Ener-G, whisked with 5 TB cold water, placed into a large and shallow bowl
plenty of vegetable oil, for frying

Cooling Sauce

1/3 cup Vegenaise
1/3 cup fresh chopped parsley
1 tsp garlic powder

Hot Sauce Glaze

1/2 cup Earth Balance, melted
1 1/2 cup Del Molcajete Habanero Original

Preparation

Place the soy curls, broth, smashed garlic and salt into a small saucepan. Bring to a small boil over medium heat, then turn the heat off. Allow the soy curls to sit in the hot liquid for about 10 minutes.

Drain the soy curls using a fine mesh strainer. Place the soy curls into a towel and cover it with another towel. Put a heavy pan or pot on top to get some of the moisture out for about 10 minutes.

Place plenty of vegetable oil (at least 5 inches high) into another small saucepan over medium-high heat. While it is heating (it will take about 7 minutes), prepare your cooling sauce by combining the Vegenaise, parsley and garlic powder together. Set aside.

Now you should be ready to fry the soy curls. Place a wooden spoon into the oil, touching the bottom of the pan. If bubbles form immediately around it, you are ready to fry. Place the soy curls into the water/Ener-G mixture, then toss them into the cornstarch, coating well and tapping off any excess. Working in small batches, gently drop them into the oil, piece by piece, being careful not to overcrowd the pan. Allow to fry for 3-4 minutes, then remove them from the oil using a skimmer. Place them onto paper towels to drain. Repeat the process until all of the soy curls are fried.

In another large skillet, melt the Earth Balance over medium-low heat. Add in the Del Molcajete Habanero Original hot sauce and stir. Now, throw in the soy curls, and stir until well coated. Add a bit more vegan butter and hot sauce as needed to cover all of the pieces. Taste, then add more heat to taste as needed. As soon as the pieces are warmed through and thoroughly coated in the hot sauce, serve immediately with the cooling sauce on the side.

Habanero Original hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Mexican Shrimp Cocktail - Del Molcajete

Sat, 05 Jun 2021 00:45:45 GMT

Cooking Shrimp Cocktail, easy and fast.

Dish: 8

Cooking Time: 40 minutes

Ingredients

6 Roma tomatoes, seeded and diced
3/4 cup diced avocado
3/4 cup diced English cucumber, peeled
1/3 cup finely dice celery
1/3 cup finely diced red onion
1/2 cup finely diced jalapeno
2 tablespoons chopped cilantro

For the Shrimp (or Use Store-Bought, Cooked Shrimp):

1 pound 15/20 wild-caught shrimp
1/4 cup canola or avocado oil, separated
1/2 teaspoon Kosher salt
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon black pepper
1/4 teaspoon garlic powder

For the Sauce:

1 cup Clamato juice
1/4 cup ketchup
1/4 cup prepared horseradish
1/4 cup chili sauce
1 tablespoon Del Molcajete Habanero hot sauce
3 tablespoons freshly squeezed lime juice
1 teaspoon Kosher salt

Preparation

Place a large sauté pan over medium-high heat. Pat the shrimp dry with a paper towel and transfer to a mixing bowl. Drizzle with 1 tablespoon of oil, and sprinkle with 1/2 teaspoon Kosher salt, chili powder, smoked paprika, black pepper, and garlic powder. Stir to coat.
Add 3 tablespoon of oil to the heated pan, and allow to come to temperature. Add shrimp to the pan in a single layer, taking care not to overcrowd the pan. Cook for about 1-2 minute, turn and cook for 1 minute more (or until cooked through). Repeat with the remaining shrimp.
Once the shrimp is cool enough to handle, chop into 1/2" pieces, and set aside.

For the Shrimp Cocktail:

In a large bowl, whisk together all of the sauce ingredients. Add the prepared vegetables, cilantro, and shrimp, and stir to combine. Cover and transfer to the refrigerator to chill, 2-3 hours or up to overnight.

BETTER FLAVOR FASTER BY USING QUICK-COOKING PAN-SEARED SHRIMP, DRESSED IN A VIBRANT COCKTAIL SAUCE, WITH CREAMY AVOCADO, AND THE PERFECT BLEND OF CRUNCHY VEGETABLES.

Habanero Original hot sauce

The perfect combination blended between spicy and savory is sure to add a spicy kick to your taste buds and favorite dish.

Recipe Camarones A La Diabla - Del Molcajete

Thu, 03 Jun 2021 16:56:55 GMT

Camarones A La Diabla, Easy and Fast

Dish: 4 - 6

Cooking Time: 20 minutes

Ingredients

8 dried guajillo chiles, rinsed, stems and seeds removed.
3 dried chile de arbol chiles, rinsed, stems removed.
Del Molcajete Habanero Rojo, to taste.
3 Roma tomatoes, chopped.
2 cloves garlic.
1/2 medium white onion, roughly chopped.
1 teaspoon kosher salt.
4 tablespoons olive oil.
1.5 pounds large raw shrimp, peeled, deveined and tail-on.
salt and pepper, to taste.

Preparation

In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.
Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
Remove the pan or skillet from the heat and serve with Del Molcajete Hot Sauce.

Habanero rojo hot sauce

Del Molcajete's hand-picked habanero rojo peppers are organically grown and seasoned with the most natural ingredients. As a result of our spiciest hot sause.

Recipe Spicy Ceviche - Del Molcajete

Wed, 02 Jun 2021 09:16:38 GMT

The Authentic Taste of Ceviche with Habanero

Dish: 4 - 6

Cooking Time: 20 minutes

Ingredients

1 pound fresh tilapia or shrimp

½ cup fresh key lime juice (can sub regular lime juice)

½ cup chopped white onion

1 clove garlic, minced

2 teaspoons hot sauce, such as Del Molcajete Habanero Rojo (or to taste)

1 large Roma tomato, chopped

¼ cup chopped cilantro

1 tablespoon olive oil

1 teaspoon salt

1 avocado, diced

Tortilla chips, for serving

Preparation

Place the fish or shrimp, lime juice, onion, garlic and hot sauce in a bowl. Stir to thoroughly combine, cover and refrigerate for 4 to 6 hours.

Stir in the tomato, cilantro, olive oil, and salt. Chill until ready to serve. Drain before serving, if desired.

Garnish with avocado, Del Molcajete Hot Sauce and serve with your favorite tortilla chips

Habanero rojo hot sauce

Del Molcajete's hand-picked habanero rojo peppers are organically grown and seasoned with the most natural ingredients. As a result of our spiciest hot sause.

More Recipes

Recipe Habanero Hot Wings - Del Molcajete

Wed, 02 Jun 2021 06:49:57 GMT

Wings dipped in red habanero sauce, very spicy!

Dish: 4

Cooking Time: 45 minutes

Ingredients

3/4 cup Flour all-purpose

1/2 tsp Cayenne Pepper

1/2 tsp Garlic Powder

1/2 tsp Salt

20 Chicken Wings

1/2 cup Butter melted

1 bottle Del Molcajete Habanero Rojo Hot Sauce

Preparation

Line a baking sheet with aluminum foil, and lightly grease with cooking spray.

Place the flour, cayenne pepper, garlic powder, and salt into a resealable plastic bag, and shake to mix.

Add the chicken wings, seal, and toss until well coated with the flour mixture.

Place the wings onto the prepared baking sheet, and place into the refrigerator. Refrigerate at least 1 hour.

Preheat oven to 400 degrees F (200 degrees C).

Whisk together the melted butter and Del Molcajete Habanero Rojo hot sauce in a small bowl. Dip the wings into the butter mixture, and place back on the baking sheet.

Bake in the preheated oven until the chicken is no longer pink in the center, and crispy on the outside, about 45 minutes. Turn the wings over halfway during cooking so they cook evenly.

Habanero rojo hot sauce

Del Molcajete's hand-picked habanero rojo peppers are organically grown and seasoned with the most natural ingredients. As a result of our spiciest hot sause.

del-molcajete

Unlocking the Perfect Pairings: Salsa Selections to Elevate Your Pizza Experience

Unlocking the Perfect Pairings: Salsa Selections to Elevate Your Pizza Experience

1. Del Molcajete Habanero Rojo Salsa & Meat Lovers Pizza

2. Del Molcajete Habanero Verde Salsa & Pineapple Pizza

3. Del Molcajete Habanero Original Salsa & Sardine Pizza

4. Del Molcajete Chilpotle Salsa & Grilled Veggie Pizza

5. Del Molcajete Chile Peron Salsa & Multi-Cheese Pizza

6. Del Molcajete Chile de Arbol Salsa & Tex-Mex Pizza

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