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Sauces / Oils











10-12 Habaneros charred on the grill

1/4 cup naranja agria (also known as sour orange or

Seville orange juice. Substitute: 2 parts lime juice, 1 part each of orange juice and grapefruit juice.

Pinch of sea salt

Place all ingredients into a blender and puree until they are liquefied. Place in a small serving dish and enjoy!



4 cloves garlic, peeled

2 cups spinach, washed & chopped

4 cups chopped cilantro

2 Chipotle peppers in adobo

1/4 cup chopped parsley

2 tablespoons grated Dry Jack cheese

1/4 cup pumpkin seeds, roasted & shelled

1 tablespoon lime juice

4 teaspoons Olive Oil


Place the garlic, spinach, chiles, herbs, cheese and seeds in a food processor. Pulse until blended, adding lime juice and oil over about 20 seconds. When blended together, place in the refrigerator in a covered container until ready to use. Keeps about 4 days if refrigerated.


Note: This is a fantastic Pesto and can be used in many ways. Try it over nachos or pasta or mix it with a blend of 1 part sour cream and 1 part softened cream cheese for a wonderful party dip. It’s great on Bruchetta, and grilled chicken, pork or fish as well! Add some Krakatoa! for heat!



1 jar of your favorite prepared pasta sauce

1/2 cup of CaJohns Picante Sauce XHot


Simply mix the picante sauce into the pasta sauce as you heat it. You can substitute 2 tablespoons of Krakatoa! Red Savina Pure Habanero mash if you don’t want to add to the texture. However, be careful, it can trigger an explosion of fire and flavor in your favorite pasta dish! You can use a milder version of salsa for less heat.



2 large cloves garlic

1 cup cilantro sprigs, no large stems

1/4 cup Chile Infused Olive Oil

1 tsp. Dried pepper flakes

1/2 tsp. Fire Salt

Mince garlic in a food processor, add the cilantro and pulse until cilantro is coarsely chopped. Turn on processor and slowly pour oil into bowl. Process for about 20 seconds. Scrape down the sides of bowl, add the pepper flakes and Fire Salt. Process for 20 seconds more. This mixture will keep up to 1 week covered in the refrigerator. Great to baste on grilled chicken, pork, seafood or veggies! Makes about 1 cup



1 12 oz. jar Fire Dust’D P-Nut But’R

1 12 oz. Teriyaki Sauce



Combine in a skillet, over medium-high heat, whisk until thoroughly mixed. Thin with water to a desired consistency. Serve over grilled chicken or pork.



When a “green chile sauce” is called for in a Southwestern recipe, this is the standard. It is also known as Chile Verde

8 green Chiles, roasted peeled,

stems and seeds removed and chopped

1 medium onion, chopped

2 cloves of garlic, chopped

Mix well and simmer for 5 minutes.

2 tablespoons of vegetable oil

1 medium tomato, peeled and diced (optional)

1/2 teaspoon ground cumin (optional)

2 cups water

Sauté the onion and garlic in the oil until softened. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for 30 minutes.

Puree in a blender for a smoother sauce. Eliminate the diced tomato for a “purist’s” Green Chile Sauce.

To roast and peel chiles: First cut a small slit in the chile close to the stem so the steam can escape. The chiles can be placed on a baking sheet and put directly under the broiler, or on a screen on top of the stove.

Blisters will form and indicate that the skin is separating, but be sure the chiles are blistered all over, or they will not peel properly. They may burn slightly, but be careful they don’t blacken or they will be nearly impossible to peel.

When roasting is done, immediately wrap the chiles in damp paper towels and put them in a plastic bag for 10 minutes to steam. Peel and dice.



This famous sauce can be used in any recipe calling for a “red sauce” and is also used with traditional foods such as beans, tacos, tamales and enchiladas

10 dried Red New Mexican Chiles

1 medium onion, chopped

2 cloves of garlic, chopped

2 tablespoons of bacon drippings or vegetable oil

1/2 teaspoon ground cumin (optional)

3 cups water

Arrange the chiles on a baking pan and place in a 200 oven for 5 minutes or until the chiles smell like they are toasted. Be careful they don’t burn! Remove the stems and seeds.

Sauté the onions and garlic in the oil until soft.

Place all of the ingredients into a blender with a cup of the water and puree until smooth. Stir in the additional water, bring to a boil, reduce the heat and simmer for an hour. The sauce should be smooth and thick.

To make this sauce from ground red chiles: Use 3/4 cup of powdered red chile, 3 tablespoons of Crisco, 3 tablespoons of flour, 1 medium onion (chopped), 2 cloves of garlic (chopped) and 2 to 3 cups of water. Melt 2 tablespoons of the shortening, slowly stir in the flour, and cook the roux over a medium heat until browned, stirring constantly or it will burn. Add the onions, garlic, 1 tablespoon of Crisco and sauté until the onion is soft. Stir in the chile powder and heat for 1 minute. Add the water, bring to a boil then reduce the heat and simmer for an hour.



2 cloves garlic, peeled

4 ounces Asiago cheese, at room temperature

2 cups fresh cilantro sprigs, no large stems

1/3 cup pine nuts

3 Tbsp. Chile Infused Olive Oil

Fire Salt to taste

In a food processor, mince the garlic and then add the cheese until it is finely grated. Add the pine nuts, cilantro and oil. Process until the mixture is pasty, then add Fie Salt to taste. Yields slightly over 1 cup.