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SOUPS / SIDES
PASTA SALAD
Pasta - 1 lb. Cooked shells (ziti, penne, or as desired)
Olive oil - 2 tablespoons
Tomatoes - 2 cups, chopped into 3/4” cubes
Artichoke hearts - 1 1/2 cups quartered, canned or frozen
Mozzarella cheese - 1 1/2 cups, 3/4” cubes
Black olives - 1 cup, sliced and pitted
Red onion - 2/3 cup, finely chopped
Parmesan or romano cheese - 2/3 cup, grated
DRESSING
Red bell pepper - 1 cup, chopped
Garlic - 6 cloves, slightly smashed, or 2 teaspoons garlic powder
Olive oil - 1 cup
Tomato sauce - 1 1/2 cups (canned)
CHOLULA HOT SAUCE - 1/4 teaspoon (or more to taste)
Basil - 1/2 cup chopped fresh leaves, or 2 tablespoons dried leaves
Lemon juice - 3 tablespoons
Salt - To taste
Cook pasta in a large pot of boiling water (add salt to taste and 1
tablespoon oil to prevent boiling) until “al dente”, about 8 or 9 minutes.
Rinse, set aside and drizzle remaining tablespoon olive oil over to keep
the pasta form sticking together.
Add chopped tomatoes, artichoke hearts, cubed mozzarella cheese, black olives
and red onion to the cooked pasta. Set aside while you prepare dressing.
For dressing:
Heat the olive oil with the garlic* until bubbly (don’t let the garlic brown –
it will taste bitter). Add chopped red bell pepper and continue to cook over
medium heat for 2 or 3 minutes, stirring occasionally. Remove garlic cloves.
Add tomato sauce and CHOLULA HOT SAUCE. Simmer 5 minutes. Add basil, salt and
lemon juice. Cover pasta and vegetable, spinkle with parmesan or romano.
Store in refrigerator. Serve at room temperature.
*If using garlic powder, add it with basil and salt.
This hearty pasta salad will serve as an entrée for 8 or as a side dish
for 12 or more. Try adding cold, peeled, boiled shrimp or cubes of
cooked chicken breast.
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BAJA BEAN SOUP
Pinto beans - 2 cups cooked, with liquid (canned are fine)
Onion - 1 meduim, coarsely chopped
Red bell pepper - 1 large, coarsely chopped
Tomatoes - 2 meduim, coarsely chopped
CHOLULA HOT SAUCE - 2 tablespoons, or more to taste
Marjoram or oregano - 1/2 teaspoon dreid leaf
Epazote - 2 leaves (optional)
Salt - To taste
Corm oil - 1/3 cup
Water - As needed for blending
Garnish:
Corn tortillas - 3 or 4 cut into thin strips and fried until crisp
Muenster cheese
or Queso Fresco - 2/3 cup grated or crumbled
In a blender or food processor, combine onion , red bell pepper, tomatoes,
and enough water to facilitate blending (about 2/3 cup), blend or process
to a smooth purée.
Heat the corn oil in a large saucepan and cook over medium heat for 10
to 15 minutes, stirring occasionally.
Meanwhile, purée beans with cooking liquid and additional water,
if necessary, until smooth.
Add the bean purée, seasonings and CHOLULA HOT SAUCE to the saucepot
and simmer for 15 more minutes.
Adjust seasonings and pour into individual soup bowls, garnishing with
tortilla ribbons and cheese.
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NOT SO NEW ENGLAND CLAM CHOWDER
Potatoes - 4 cups, peeled and diced into 1/2" cubes
Sweet onion - 1 cup, chopped
Celery - 1/2 cup, diced into 1/4" cubes
Bacon - 4 slices, chopped
Garlic - 1 teaspoon, minced or 1/2 teaspoon powder
All purpose flour - 2 tablespoons
Clam broth/juice - 1 - 8 oz. Bottle (1 cup)
Dry white wine - 1/2 cup
Thyme leaves (dried) - 1/2 teaspoon
CHOLULA HOT SAUCE - 1/4 cup or more to taste
Whole baby clams - 1-10 oz. can, reserve liquid
Butter - 1 tablespoon
Half & Half cream - 2 cups
Parboil potatoes for 5 minutes in enough salted water to cover. Cook
chopped bacon in a large heavy saucepot over medium heat until it is
crisp and golden. Remove bacon from pan and reserve. Saute chopped onion,
garlic and celery in bacon fat in same pot over medium heat. When onion is
translucent(approximately 4 minutes), sprinkle flour over vegetables, stirring
for 1 or 2 minutes. Do not brown flour, but cook long enough to remove
"raw flour" taste. Season with thyme and salt. Stir in wine, then clam broth
and reserved liquid from clams, stirring well to blend.
Cook over medium heat for 10 minutes, add potatoes, Half & Half and CHOLULA
HOT SAUCE. Simmer (do not boil) for 20 or 30 minutes. Add clams, simmer 5
minutes more. Stir in crisp bacon bits.Correct seasonings and enjoy this
heartwarming yankee classic's trip south of the border!
Try mixing a 10 oz. package of "oyster" crackers with 3/4 cup vegetable oil
and 1/4 cup CHOLULA HOT SAUCE (season them if you like, with a bit of thyme
and salt) and bake on a cooking sheet at 300 degrees for about 10-15 minutes.
If they last long enough, serve them with your chowder.
Oh by the way, a late night refrigerator raid will convert you to a
"chilled chowder champion" - vichyssoise never tasted this good.
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GRILLED VEGETABLES
Yellow squash - 3, cut into 1/2" thick slices
Zucchini - 2 halved, then quartered lengthwise
Red Onion - 2 medium, cut into thick slices
Olive oil - 2 tablespoons for grilling
Dressing:
Olive oil - 1/2 cup
CHOLULA HOT SAUCE - 2 tablespoons - or more to taste
Rosemary - 2 teaspoons, chopped fresh or 1 teaspoon dried leaves
Lemon juice - 2 tablespoons fresh
Salt & pepper - To taste
Heat a skillet (preferably an iron one) until smoking hot. Add one or
two teaspoons of oil at a time and cook vegetables in a single layer
in batches until well-browned on all sides. (About 2 minutes per side.)
Arrange on serving platter.
Mix together all dressing ingredients. Pour over vegetables on platter.
If preparing ahead, store in refrigerator. Serve at room temperature.
If you are cooking outdoors, these vegetables are delicious grilled
over an open fire.
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TWICE BAKED RED HOTS
Red new potatoes - 12, 2" diameter
Vegetable oil - 1 tablespoon
CHOLULA HOT SAUCE - 1 teaspoon
Salt - To taste
Swiss cheese - 1 cup, grated
Monterrey Jack cheese - 1/2 cup
Parmesan cheese - 3 tablespoons
Heavy cream - 1 tablespoon
Egg yolk - 1
Nutmeg - Pinch, ground
CHOLULA HOT SAUCE - 2 tablespoons, or more to taste
Worcestershire sauce - 1 teaspoon
Green onion - 1/4 cup, minced fine (green & white)
Sour cream - for garnish
Preheat oven to 400 degrees.
Wash and dry the potatoes. Roll them in a mixture of 1 tablespoon vegetable
oil and 1 teaspoon CHOLULA HOT SAUCE, then sprinkle with a bit of salt and
bake in a single layer for 20 minutes or until just done.
When the potatoes are cool enough to handle, cut a small slice off the top
and scoop out the center with a small spoon leaving just enough to keep
each potato's form. Rice or mash the potato centers. Add the grated cheeses,
cream, egg yolk, worcestershire, CHOLULA HOT SAUCE, two-thirds of the minced
green onion (reserve remaining one-third for garnish) and seasonings.
Spoon the mixture into the potato shells and return to oven until top browns.
Serve with a dollop of sour cream topped with minced green onion.
These spicy little beauties make wonderful hors d'ouvres and really "spark"
up simple entrees too! Try this same filling recipe with baking potatoes -
you'll want more CHOLULA of course!
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