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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.

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.

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.

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.

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.

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.

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.

Pan roasted potatoes are easy to make and can be served with any meal, just be sure to have lots of Ketchapeno for dipping. You can bake the potatoes ahead of time and just finish them quickly in the pan. Onions and garlic always add a nice flavor to any potato recipe.

Ingredients:

3 Russet Baking Potatoes
6 Tablespoons Olive Oil
1/2 Onion, sliced thin
1/2 teaspoon Salt
1/2 teaspoon granulated Garlic
1/4 teaspoon Ground Black Pepper

Directions:
Heat oven or grill to 450 degrees.
Bake potatoes for around one hour or until they are cooked.
Remove potatoes from oven and let cool for 15 minutes.
Cut potatoes in half and then in half again.
You now have 4 long sliced quarteres of each potato.
Let potatoes air-dry for 15 to 60 minutes.
Heat a large pan on the stove.
Add half of the oil to the pan.
When pan is hot place half of the potatoes into the oil, cut side down.
Let potatoes brown for a while and then flip them over.
As they begin to brown on the second side add half of the onions to the pan.
Sprinkle with salt, pepper and garlic and cook a few more minutes, until crispy and crunchy.
Remove from pan and repeat with the other half.

Who doesn’t love sizzling steak fresh off the Grill? The only thing better is marinated steak with charred vegetables grilled together on long kabob skewers!
Hint: Try to let the meat and vegetables soak in the marinade for at least 12 hours and even up to 24 hours before placing them onto the skewers.
Ingredients:

1 1/2 Pounds Steak, sirloin or tenderloin
1 Green Bell Pepper
1 Red Bell Pepper
1 Red Onion
1 Recipe Steak Marinade

Steak Marinade:
1/2 Cup Ketchapeno
1/4 Cup Olive Oil
1 Tablespoon Soy Sauce
1 Tablespoon Red Wine Vinegar
2 Tablespoons Red Wine
3 Tablespoons Worcestershire Sauce
1/2 teaspoon Dry Ginger Powder
1/2 teaspoon Granulated Garlic
1/2 teaspoon Oregano
1/4 teaspoon Black Pepper

Directions:
Cut the meat into half inch square pieces, or as close to that size as you can.
Cut the peppers and onions into about the same size.
To make the marinade simply add all marinade ingredients into a large bowl and mix together.
You will then add all of the meat, peppers and onion to the same bowl and mix everything together.
Cover the bowl and place into the fridge for at least 12 hours.
Remove the marinated meat and vegetables from the bowl.
Place each ingredient onto a long skewer.
You can start with a piece of red pepper followed by a piece of onion followed by a piece of green pepper and then a piece of meat.
Continue to build the kabob by following this pattern unti all of the ingredients are on skewers.
Grill kabobs over high heat turning often.