Recipe: Sweet Heat Peach Salsa
Made with the world's hottest chili pepper, this slightly sweet, very spicy salsa tastes great with tortilla chips as a dip or
spooned over grilled chicken or shrimp. Make with fresh or canned peach and
2 Tbls. Jolokia Dip Mix, unprepared
1 cup diced peaches (fresh, peeled, pitted OR canned, drained)
1 cup diced tomatoes (fresh, peeled OR canned, undrained)
~ Stir together all ingredients. If desired, puree some or all for a smoother
~ Chill 1 hour before serving.
Note: If desired, make a creamy dip with the remaining 1 Tbls. Jolokia Dip Mix,
stirring it into 2/3 cup sour cream or yogurt.
Recipe: Spicy 6 Layer Mexican Party Dip
Fast and easy, this classic party food will disappear quick! Includes the
world's spiciest chile pepper for a little kick!
15 oz. can refried beans
1 cup guacamole
Jolokia Dip Mix, prepared as directed for dip
4.25 oz. can chopped black olives - drained
Jalapeno Salsa Mix, prepared as directed on packet for salsa
3/4 cup shredded cheddar cheese
Layer all ingredients on a large serving plate or baking sheet as follows:
Layer 1. Refried Beans
Layer 2. Guacamole
Layer 3. Prepared Jolokia Dip
Layer 4. Black Olives
Layer 5. Prepared Jalapeno Salsa
Layer 6. Cheese
Serve with corn chips or tortilla chips for dipping.
Recipe: Ghostly Bite Tortilla Roll-Ups
Colorful, spicy cold appetizer. Made with the Indian Ghost Pepper for a heat
that'll sneak up on you.
8 oz. block softened cream cheese
Jolokia Dip Mix, unprepared
4.25 oz. can chopped black (ripe) olives, drained
4 oz. can green chili peppers, drained, minced, optional
(4 - 6) 12" flour tortillas
~ With an electric mixer, beat together cream cheese and Jolokia Dip Mix. Stir in olives and peppers.
~ With a butter knife or spatula, spread mixture, about 1/8" thick, evenly onto a tortilla.
~ Roll up tortilla tightly and set aside.
~ Repeat with remaining ingredients until you run out of spread.
~ Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp kitchen towel or paper towel every few slices.
~ Arrange rolls close together on a platter, stacking in a pyramid shape if necessary.
~ Refrigerate at least 2 hours before serving.
Note: Tortillas are more pliable when brought to room temperature first.
Recipe: Volcano Chicken
Spicy grilled chicken with a Southwest sauce, topped with melted cheese,
served atop a mountain of rice.
Jolokia Dip Mix, unprepared
1 cup sour cream or plain yogurt
2 - 4 chicken breast halves
vegetable oil, olive oil, or non-stick cooking spray, as needed
2 - 4 slices Monterey Jack or pepper Jack cheese
2 cups cooked rice
~ Stir together half of the Jolokia Dip Mix (1 1/2 Tbls.) with sour cream or yogurt. Set aside.
~ Coat chicken breasts in oil or cooking spray. Using the remaining 1 1/2 Tbls. of
Jolokia Dip Mix, season the chicken on both sides of each breast.
~ Over a medium flame, grill coated chicken, turning once, until cooked through, about 5 minutes per side.
~ Place chicken on a baking sheet. Spread a spoonful of prepared dip evenly over each chicken breast. Top each with a slice of cheese. Set aside.
~ Preheat broiler to high heat.
~ Broil topped chicken until cheese has melted and slightly browned.
~ Spoon prepared rice onto plates and place a chicken breast over each mound of rice. Serve with a dollop of prepared dip on the side.