All posts by Chef Jose

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Best 3 Ingredient Pot Roast

This is the time of year that brings out the crock pot and all of the favorite crock pot recipes. We have one for you to try that really only has three ingredients, plus water but that doesn’t count. You can use Ketchapeno or Ketchipotle as both work really well. Make sure that you use a nice cleaned tri-tip between 2.5 and 3 pounds.

Ingredients:
1 Tri-Tip of beef, 2.5 to 3 pounds
1 Onion, sliced thin, any kind
1 Bottle Ketchapeno OR Ketchipotle
1/2 Cup Water

Place water into crock pot.

Add beef and cover with a bottle of either sauce.

Sprinkle onions over the meat and cover the pot.

Cook for 6 to 6 1/2 hours and remove the meat.

Let meat rest for half an hour before slicing.

Cover meat with sauce and onions in to crock pot.ptr2

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Pulled Pork-A-Peno

Pulled pork is known for taking such a long time to cook! With this recipe you can set it and forget it…For the recipe you will need a slow cooker (crock pot) and only a few simple ingredients. I like to add dill pickles to this sandwich and lots of people like to cover the sandwich with slaw. You could use a soft bun or you can roll the meat in a tortilla. Sometimes I just like to eat the meat on the plate with beans, rice and salad.

Ingredients:

3-4 Pounds Pork Butt, trimmed

1 Cup Ketchapeno

1 Cup Ketchipotle

2 Cups Pepsi Cola

1.5 Tablespoon Dark Chile Powder

Sprinkle 1/2 Tablespoon Chile Powder over the pork.

Place 1 cup Pepsi into a crock pot and add the pork.

Cook on low for 7 to 8 hours or so, until tender.

Remove meat from pot and let cool on cutting board.

Pour extra liquid into a bowl and save if needed. Wipe out the pot and place back into the crock.

While pork is cooling and all other ingredients to the crock pot to make the BBQ sauce and mix well.

After about a half hour, shred the pork and mix into the sauce.

Let pork warm for another 10 minutes and serve.

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Buff-A-Que Chicken Wings

The day we mixed some BBQ sauce into our hot wing sauce we knew we had something amazing. We named this new sauce Buff-A-Que® and the rest is history. Originally created for chicken wings we later realized that the flavors were perfect on sandwiches, pizza and burgers. The flavor of this sauce can be described as a delicious blend of spicy buffalo wing sauce and sweet and tangy BBQ sauce. It is a truly original flavor.

Ingredients:

1 Pound Chicken Wings, cut into 3 pieces

1/2 Teaspoon Each: Garlic Powder, Salt, Ground Pepper

3  Tablespoons Flour

1/2 Cup Buff-A-Que

5 Cups Oil for Frying

Cut wings into 3 pieces and discard the wing tips.

Toss wings into mixing bowl with garlic powder, salt, pepper and flour.

Heat oil to 350 degrees.

Add half of the wings to the oil and fry for 8 minutes.

Remove the wings from the oil and repeat with the remaining wings.

Place cooked wings into a bowl and toss with Buff-A-Que Sauce and serve.

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Pepperoni Latino Pizza w/ Pineapple Salsa

Did you know that pepperoni is the number one favorite topping served on pizza? Chef Jose makes his favorite pizza with smoky Ketchipotle instead of regular pizza sauce. The pineapple salsa adds just the perfect amount of sweet flavor to this wonderful creation.

Ingredients:
1 Pizza Skin, 9 inches round, homemade or store brand
1/4 Cup Ketchipotle
1 Cup Mozzarella Cheese, shredded, divided in half
25 Pieces Pepperoni
1/2 Cup Pineeapple Salsa, recipe below

Heat oven to 450 degrees.
Place pizza stone in oven and heat for half an hour.
Roll out pizza dough and cover with ketchipotle.
Spread half of the cheese over the ketchipolte.
Add the pepperoni over the cheese.
Sprinkle with salsa and cover with remaining cheese.
Bake pizza in oven for 10 to 12 minutes.
Remove pizza from the oven and serve.

Pineapple Salsa:
1/2 Cup Dice Pineapple
1/4 Cup Diced Red Onion
1/4 Cup diced Red Pepper
1 teaspoon Minced Jalapeno
2 Tablespoons Minced Cilantro
1 Tablespoon Lime Juice
1 Pinch Salt and Pepper

Mix all ingredients together.

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Ketch on Fire Spaghetti and Hot Dogs

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Chef Jose is not sure if he saw this recipe somewhere on the internet or if it came to him in a dream. Nevertheless, this version is unique because it is amazing with both Ketchapeno and Ketchipotle. Give the kids something fun to do by threading the hot dogs with the uncooked spaghetti.

Ingredients

2 Hot Dogs, (have you tried the new Oscar Meyer Angus Hot Dogs?)
50 Pieces spaghetti or Spaghettini (cooks faster}
6 Tablespoons Ketchapeno or Ketchipotle

Directions:
Put a large pot of water onto the stove.
While water is heating you can get the hot dogs ready.
Cut each hot dog into 5 or 6 pieces.
Thread 5 pieces of spaghetti through each hot dog piece.
Add hot dog-spaghetti portion to boiling water.
Boil for 8 or 9 minutes, if you are using spaghettini, or until pasta is cooked.
Spread Ketchapeno or Ketchipotle over a plate.
Remove cooked hot dog-spaghetti from the water and let drain for a minute.
Place hot dogs over the sauce and serve.

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Spicy Turkey Joe

We are so crazy about Chef Jose’s Sloppy Joe recipe that we put it on every bottle. Lately we have been loving our famous recipe made with ground turkey instead of ground beef. Some people say it is our best version yet! With bikini season quickly approaching you may want to try the Turkey Joe wrapped up in lettuce leaves!!

Ingredients:

½   Cup Minced Onion

2    Tablespoons Olive Oil

1    Pound Ground Turkey

1    Cup Ketchipotle

½   Cup Water

Directions:

Place a large pan on the stove over medium-high heat.

Add onion and oil to the pan.

Cook and mix onions for a couple of minutes or until the just begin to turn light brown.

Add the turkey to the pan.

Mix and stir turkey for 5 or 6 minutes until turkey looks cooked.

Add ketchipotle and water to the pan.

Cook and stir turkey for another 6 or 7 minutes, allowing turkey mixture to simmer and thicken.

Serve turkey on buns or lettuce leaves.

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Amazing Chip Dip

If you have ever dipped a potato chip into Ketchapeno or Ketchipotle you will understand why we get so excited about this simple yet amazing flavor combination. If you have never dipped a chip into the sauces you need to give it a try. Here we have a new chip dip recipe using Ketchipotle and Blue Cheese. Whip up a batch and serve it when friends come over. Chef Jose say’s it goes great with a cold beer!

Ingredients:

1 Cup Ketchipotle
2 Tablespoons Sour Cream
1 Tablespoon Mayonaisse
2 Ounces Crumbled Blue Cheese
1 Small Shallot, minced

Place all ingredients into a bowl and mix.
You can also put ingredients into a food processor or blender and puree.

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Buffalo-Chipotle Wing Sauce

Buffalo chiicken wings and chicken fingers are extremely popular these days. The secert to preparing the recipes at home is the sauce! Our delicious Buffalo-Chipotle Wing Sauce recipe is spicy, sweet and smoky and is the perfect match for wings and fingers as well as pizza, burgers, french fries and hot dogs.

Ingredients:

1 Cup Ketchipotle
1/2 Cup Hot Sauce, like Franks
2 Tablespoons Tomato Juice
2 Tablespoons Butter

Directions:
Place all ingredients into a large pan.
Heat and stir ingredients until butter melts.
Sauce is ready once the butter has melted.

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Chilled Crabmeat Cocktail “Gazpacho”

It is getting to be that time of year when everyone is breaking out their favorite gazpacho recipe. Our recipe is chocked full of summertime vegetables and also has the distinction of being cold, sweet and spicy thanks to our addition of Ketchapeno. If you don’t like crab you can omit it and try the recipe with some cooked and chilled shrimp. You can also omit the crab and enjoy a vegetarian version of the recipe as well.

Ingredients:
2 Tomatoes, small
1 Cucumber
1 Red Pepper
1 Green Pepper
4 Green Onions, divided
3 Cloves Garlic, chopped fine
1 Jalapeno Pepper, small, optional
3 Cups Vegetable Juice like V-8 or Tomato Juice, divided
2 Tablespoons Olive Oil
2 Tablespoons Red Wine Vinegar
8 Tablespoons Lime Juice
1 Cup Ketchapeno
½ Cup Cilantro
1 Pinch Salt and Pepper

1 Avocado
8 Ounces Crab Meat

Directions:

Cut cucumber, red pepper and green pepper in half.

Reserve one half for the garnish and rough chop the other half.

Place the rough chopped halves into a blender.

Rough chop one tomato and one green onion and place into the blender.

Add some or all of the jalapeno pepper to the blender if you like it hot.

Add 2 cups vegetable juice, oil, vinegar, lime juice, Ketchapeno, cilantro salt and pepper to blender.

Puree everything together and pour into a mixing bowl.

Dice the remaining tomato, ½ cucumber, red and green pepper into small pieces.

Add diced vegetables to the mixing bowl.

Slice green onions thin and add to the bowl.

Dice avocado into small pieces and add to bowl.

Flake the crab and add to the bowl.

Add remaining one cup of vegetable juice to the bowl.

Mix Everything together and chill one hour before serving.

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Grilled Sweet Potatoes with Ketchipotle

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Sweet Potatoes and Ketchipotle go so well together, it is truley a match made in heaven. Just try Ketchipotle on your sweet potato fries or those new sweet potato tater-tots. If you are looking for a healthy way to match these two wonderful products together give this grilled sweet potato recipe a try!

Ingredients:

1 Sweet Potato, large
2 Tablespoons Olive Oil
1 Pinch Salt and Pepper

Directions:
Peel sweet potato and slice into 1/8 inch thick round slices.
Place sliced potatoes into a bowl and toss with oil, salt and pepper.
Heat a bbq grill or griddle and place slices directly onto the hot grates.
Grill on both sides for about four minutes on each side.
Remove from grill and serve with Ketchipotle.