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 MACíS HOT SAUCE RECIPES


We use all of these recipes at home all the time!! And so will you!!

 

Appetizers/Dips/Sauces

 

CHIPOTLE DEVILED EGGS

4 hard boiled Eggs

3 oz. cream cheese

1T mayonnaise

2T Macís Chipotle Hot Sauce

ľ t. salt

Cut eggs in half, remove yolks, add yolks to the rest of the ingredients, and blend well. Spoon mixture into egg halves, garnish with a dollop of Macís Chipotle Hot Sauce.

 

 

HABANERO GUACAMOLE

3 ripe avocados, mashed

Juice of ľ lemon

1 clove garlic, finely chopped or Ĺ t. garlic powder

1/8 t. cumin powder

3 T Mac's Chipotle Salsa

1 T Macís Habanero Sauce

Salt to taste

Mix all ingredients well. A delicious, unusual guacamole for a party!

 

SPICY CREAM SAUCE WITH CHEESE

5 T. olive oil

4 T. flour

2 C. hot milk (2 percent works fine)

1 t. Macís Magdalena Green Chile Dip

3/4 C. grated cheddar or gruyere cheese

Heat olive oil over low heat, add flour and stir for 2-3 minutes until raw flour taste is gone. Using a wire whisk, slowly whisk in milk until the sauce is thick and creamy. Add Macís Magdalena Green Chile Dip and cheese, stir until smooth. If the sauce is lumpy, put it in the blender, the lumps will disappear.

 

 

SPICY PARTY POPCORN

An easy and fabulous appetizer!

1/3 C. vegetable oil

4 shallots, thinly sliced

2 jalapeŮos, seeded and very thinly sliced

2 t. Macís Southwest Party Dip Mix

1 T. butter

ĺ C. popcorn kernels

Salt to taste

In a large pot, heat the oil, add shallots and chiles. Fry until golden brown, about 3 minutes. Transfer the shallots and chiles to a paper towel-lined plate to drain.

In the same pot, add popcorn kernels and cover. Cook, shaking the pan every 20 seconds, until the kernels have stopped popping. Put popcorn in large bowl.

Melt butter in small pan, add Macís Southwest Party Dip Mix, stir 1 minute, then remove from heat.

Mix in to popcorn, top with fried jalapeŮos and shallots. Sprinkle with salt. Serve.

 

 

TROPICAL HABANERO or CHIPOTLE MAYO FOR FRENCH FRIES

Ĺ C. mayonnaise

ľ C. Macís Chipotle Hot Sauce or Tropical Habanero Hot Sauce

Blend together, delicious with French fries or any potatoes.

 

HABANERO MAYONNAISE FOR SMOKED HAM OR TURKEY

Ĺ C. mayonnaise

ľ C. Macís Habanero Hot Sauce

Blend together, use as condiment for ham slices and sandwiches. 

 

TROPICAL GARLIC-DILL MAYONNAISE FOR FISH AND CHICKEN

Ĺ C. mayonnaise

Ĺ t. dried dill weed, or 1t. fresh dill weed

1 clove minced garlic

1T Macís Tropical Habanero Hot Sauce

1t. fresh lemon juice and 1t. lemon zest

Mix well.

 

TROPICAL HABANERO or RASPBERRY CHIPOTLE PARTY DIP

The best party dip youíve ever tasted!!

1 8 oz. container cream cheese, softened to room temperature

1 8 oz. container sour cream

2T chopped onion

1 t. garlic powder

ľ C. Macís Raspberry Chipotle Hot Sauce or Tropical Habanero Hot Sauce

Mix well, serve with raw veggies and chips.

 

CHEESY WHITE SAUCE WITH RASPBERRY CHIPOTLE

2T olive oil

3T flour

1C.hot milk

ľ C. grated cheddar or Gruyere cheese

2T Macís Raspberry Chipotle Hot Sauce

Heat olive oil in a saucepan, then add flour. Cook 2 minutes until a roux is formed, and the mixture is smooth and bubbling. Remove from the heat, add the milk all at once. Return to the heat, stir vigorously with a wire wisk until the sauce is thick, about 1 minute. Add cheese and Macís Raspberry Chipotle Hot Sauce. Cook for 5 minutes, stirring occasionally.

Serve with steamed vegetables or chicken.

 

MARINADE FOR CHICKEN, FISH, MEAT

Ĺ C. Rice Wine Vinegar

1/3 C. Macís Hot Sauces (Habanero, Chipotle, Raspberry Chipotle or Tropical Habanero)

Mix together, pour over meat. Marinate chicken and meat at least 2 hours. For fish, marinate only Ĺ hour.  Serve with Macís Hot Sauce on the side!

 

 

Salads and Salad Dressing

 

PARMESAN-PEPPERCORN HABANERO SALAD DRESSING
Luscious and rich, with just a little bite, try this on a crunchy romaine salad!

Ĺ C. Hellmanís mayonnaise

2T. red wine vinegar

1t. Macís Habanero Hot Sauce

1 clove garlic, minced

1t coarsely ground black pepper

2T.grated Parmesan cheese

Mix well, serve chilled.

 

 

HABANERO EGG SALAD

Add 2 T Macís Habanero Hot Sauce to your favorite egg salad recipe. Delicious!

 

CHEF GILDA LATZKYíS SALAD OF BABY GREENS & ORANGES WITH

MACíS RASPBERRY CHIPOTLE VINAIGRETTE

Serves: 6

2 Navel oranges, peeled sectioned & cut into fans

Ĺ lb. mixed baby greens

1 small red onion, diced

Dressing:

3 T Macís Raspberry Chipotle Hot Sauce

ľ C. peanut oil

Juice of 2 limes

ľ t. cumin

Combine greens, oranges and red onion.  Whisk vinaigrette dressing. Add dressing to green mixture in a small bowl.

 

Sandwiches

 

GRILLED-CHEESE SANDWICH

Choose your favorite Macís Hot Sauce for the best grilled-cheese ever!

2 pieces of firm bread

Spread the inside of both pieces of bread with your favorite Macís Hot Sauce.

Add a slice of Gouda or Gruyere cheese and a slice of sweet onion. Put the sandwich together and grill in a pan with 1T of olive oil until bread is toasted and cheese is melted.

 

TOASTED BAGEL, RED BELL PEPPER AND MACíS TROPICAL HOT SAUCE

Cut bagel in half, spread cut sides with Macís Tropical Hot Sauce, add small pieces of cheddar cheese, toast in a toaster oven. When cheese bubbles, take out of oven, top with thin slices of red bell pepper, and EAT!

 

 

 

Side Dishes

 

BAKED POTATO WITH  CHIPOTLE SOUR CREAM

Scrub potato, dry, prick potato in several places with a fork, rub the skin with a little oil. Cover tightly with aluminum foil. Bake in a 425 degree oven for 1 Ĺ hours. Remove foil, cut a cross in each potato, squeeze the potato together. Add a generous dollop of sour cream mixed with Macís Chipotle Hot Sauce to taste. Top with sliced black olives.

 

BBQ BEANS WITH RASPBERRY CHIPOTLE

Rinse 1lb. of dried pinto beans to remove dirt. Cover with clean water, soak overnight. Next day, add 1 small chopped onion, 2 cloves chopped garlic and 2 bay leaves to the beans. Cook 1 to 1Ĺ hours over medium heat until firm but tender, adding water as needed. Drain water, remove bay leaves. Mix beans with 1 jar of Macís Raspberry Chipotle Hot Sauce and Ĺ C. Heinz Chili Sauce. Put in casserole dish. Lay 2 strips of bacon on top, bake uncovered in a 375 degree oven for one hour.

 

 

MACíS CHIPOTLE HOT SAUCE RICE PILAF A LA CHEF GILDA LATZKY

Serves: 6

1Ĺ C. rice

4 C. chicken broth

2 tomatoes, diced

1 small onion, diced

3 T. Macís Chipotle Hot Sauce

2 gloves minced garlic

2 T. minced cilantro

Juice of 2 limes, salt & pepper to taste

Combine rice & chicken broth in 3 quart saucepan over high heat. Bring to a boil & stir once with a fork. Cover & reduce heat to simmer. Cook 20 minutes or until rice is soft & liquid is absorbed. Stir all other ingredients into rice, mix thoroughly. Add salt & pepper.

Serve hot. This may be made ahead and reheated.

 

 

 

Main Dishes

 

 

CHEF GILDA LATZKYíS CHICKEN SCALLOPS IN MACíS HABANERO CREAM SAUCE

Serves: 6

1Ĺ lb. boneless chicken breasts cut in strips.

Ĺ lb. mushrooms, thinly slices

1T butter

1T olive oil

ľ C. plain yogurt at room temperature

3T Macís Habanero Hot Sauce

Salt & pepper to taste

Heat oil & butter in large sautť pan, sautť chicken for about 3 minutes on each side. Add mushrooms, Macís Habanero Sauce and yogurt, cook for 3 minutes over low heat. Add salt & pepper to taste.

 

 

MACíS MEXACALI RICE

I make this for every potluck, itís always a hit, and so easy to make. You can cook the rice in advance and freeze it. Defrost before using.

2 C. uncooked rice

1t. vegetable oil

1 Ĺ t. Magdalena Green Chile Dip Mix

1 8oz. container of sour cream

1 8oz package of sharp cheddar cheese

1 8oz package of pepper jack cheese

1 C. chopped green chile ( if fresh isnít available, used canned)

1 T. Habanero Veggie Dip Mix

1 T. paprika

Sautť rice in oil for 2 minutes, add 2/1/2 C. hot water (enough to cover rice), add Macís Green Chile Dip Mix, stir. Bring to a boil, then cover and cook on low heat for 15 minutes, until done. Let the rice sit off the heat for 5 minutes. Mix sour cream with Macís Habanero Veggie Dip Mix in a small bowl. Shred both cheeses, mix together. Grease a 3 quart baking pan. Add a layer of rice to the pan, top with Ĺ the cheese mixture. Add another layer of rice, spread on the sour cream mixture, then add green chile. Add another layer of rice, top with the remaining cheese, sprinkle with paprika. Cover, bake 45 minutes at 350.

 

SPICY TACO MEAT

Add 1 T. of Macís Mac's JalapeŮo Delight Dip to the pan as you sautť ground beef. Use in tacos!

 

 

 

BEST HOT DOGS!

 

Take your favorite hot dog and cut it lengthwise but not through and leave the ends un-cut. Put Macís Habanero Hot Sauce in the cut. Add cheese of your choice. Cut a strip of bacon in half, and using one half, secure it on the top of the hot dog with toothpicks. Broil until the bacon is done! My Sister-in-Law, Sara, makes them wrapped in a croissant, minus the bacon, and bakes them until done! Youíll never eat a plain hot dog again!

 

GEOíS CHICKEN CRUNCH WITH MACíS CHIPOTLE SALSA

2lbs. skinless chicken breasts and thighs

1 can condensed chicken mushroom soup, no water added

1 C. Macís Chipotle Salsa

2 C. crushed tortilla chips. (put in a plastic bag, crush with a rolling pin)

1C. flour mixed with black pepper

Spread flour in a pie pan, spread crushed tortilla chips in another pie pan. In a bowl, mix chicken mushroom soup with Macís Chipotle Salsa. Dip each piece of chicken in flour, soup/salsa mix and then roll in crushed tortilla chips. Place on an ungreased broiler pan, bake at 375 degrees for one hour.

 

CHEF GILDA LATZKYíS SHRIMP SALAD WITH

MACíS TROPICAL HABANERO SAUCE

Serves: 6

1Ĺ lb. medium shrimp, cleaned and cooked

2 celery hearts, diced

2 green peppers, diced

Mayonnaise

1 large egg

Ĺ bottle Macís Tropical Habanero Hot Sauce

Ĺ C. olive oil

Ĺ C. vegetable oil

juice of 1 lemon

2 T balsamic vinegar

Mix shrimp, green pepper and celery with the following dressing:

Put Macís Tropical Habanero Hot Sauce, egg & balsamic vinegar in the beaker of a food processor, fitted with a steel blade. Process 30 seconds. With motor running, add both oils in a steady stream until mixture binds and thickens. Combine with the shrimp mixture, season to taste with salt and pepper. Chill 2 hours before serving.

 

 

 

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