HOT SPINACH ARTICHOKE DIP
1 package Twisted Pepper Spinach Artichoke Dip/Cheeseball Mix
8 oz cream cheese
¼ cup milk
4 TB butter
¼ cup sour cream

Combine in sauce pan, stir constantly over low heat until mixture is warm and thoroughly blended.

SPINACH ARTICHOKE DIP
1 package of Twisted Pepper Spinach Artichoke Dip/Cheeseball Mix
1 cup cream cheese
1 cup mayonnaise
½ cup chopped marinated artichoke hearts

Combine in bowl, let set in refrigerator for 30 minutes before serving.

STUFFED PORTEBELLO MUSHROOMS
6 Large Portobello Mushrooms 4 oz cream cheese
4 oz sour cream
4 TB Mayonnaise
2 TB butter
¼ cup olive oil
3 TB Twisted Pepper Spinach Artichoke Dip Mix
½ cup Parmesan Cheese

In a small bowl, mix ingredients together except olive oil and mushrooms. Clean mushrooms with a damp towel or mushroom brush. Remove stems and scrape gills off mushrooms. Brush both sides with olive oil. Put equal amounts of stuffing in each mushroom where stem and gills were. Cook on a cedar plank or in oven for 20-25 minutes at 350°

SASSY SALSA CHEESE DIP
1 Cup Velveeta Cheese
½ cup Twisted Pepper Sassy Salsa

In a bowl, insert ingredients, microwave 1 to 2 minutes, stirring often.
Optional: 2 Tb sour cream, ½ cup taco meat, or chopped green chilies.

Sassy Chili Con Queso
1 TB Butter or margarine
1 medium onion, chopped
1 jar Twisted Pepper Sassy Salsa
2 (4oz) can chopped green chilies, drained
1 lb. shredded Monterey Jack cheese
½ cup milk

Melt butter over medium heat in a medium skilled. Add onion, and cook until onion is translucent. Add salsa and green chilies. Reduce heat and simmer for 5 minutes, stirring occasionally.

Add cheese and stir constantly until melted. Add milk a little at a time, stirring constantly to keep from scorching, until mixture is smooth and very hot. Remove from heat and let stand 5 minutes to cool slightly.

Transfer to a fondue pot or chaffing dish to keep warm. Serve with tortilla chips, raw vegetables and/or sliced banquette.

Serves 8.

back to top

Ranchera Sauce - Salsa Ranchera
2 cans Roasted Tomatoes
1/2 cup vegetable oil
1 tsp roasted garlic chopped
1 small white onion, finely chopped
1 1/s tsp salt, or as needed
1 tsp sugar, or as needed
1 to 2 jalapenos or serrano peppers chopped - with or without seeds

Heat oil in a medium sacuepan over medium heat, add the onion, garlic, chile peppers until onion is translucent, about 4 minutes.Puree the tomatoes in a tender. Add the tomotoes, salt, sugar and bring to boil, about 30 minutes. Cook until lighly thickend (just enough to coat a spoon), If the sauce is to thick, add more water.

Makes 4 cups

back to top

SASSY PEPPER PASTA SALAD
1 ½ cups uncooked rotini pasta
1 large onion, chopped
1 large sweet green pepper, thinly sliced
1 large sweet red pepper, thinly sliced
1 large sweet yellow pepper, thinly sliced
1 large Jalapeno pepper, removed seeds and vein, chopped fine
2 TB vegetable oil
2/3 cup Twisted Pepper Sassy Attitude Salsa – Mild or Medium

2 TB balsamic vinegar
¼ cup grated Parmesan cheese

Cook pasta according to package directions and drain.

In a large skillet, heat oil and cook onion, peppers, and garlic over medium-high heat, stirring frequently, for about 5 minutes. Add and continue cooking until vegetables are tender. Add salsa and vinegar and cook for 2 minutes, stirring occasionally.

In a serving dish, add pepper misture to pasta, sprinkle with cheese, toss and servce. This salad is delicious when served cold.

Serves 6.

back to top

TWISTED TACO TARTS
1 lb. ground beef
3 TB Twisted Pepper Taco Seasoning
2 TB cold water
1 cup sour cream
2 TB Twisted Pepper Sassy Salsa
¼ cup finly chopped ripe olives
¾ cup coarsely crushed tortilla chips
½ cup shredded Cheddar cheese
sour cream
salsa

Preheat oven to 375F

To make meat shells, combine ground beef, taco seasoning and cold water, mix well, Press meat mixture into the bottom and up the sides of small tart pans and set aside.

Combine sour cream, salsa, olives, tortilla chips and Cheddar cheese. Spoon filling into each shell, mounding slightly. Bake for approximately 30 minutes, or until meat shells are well browned.

Remove tarts from oven, remove from pans, and place on paper towel to absorb any excess grease. Place on serving dish and serve immediately with sour cream and salsa.

Makes 32 tarts.

back to top

THE BASIC QUESADILLA 
6 fresh corn tortillas 6"
1 1/2 cups finely shredded queso Chihuahua, or cheddar cheese
1 jalapeno, chopped
Add your favorite meat - chicken, beef, or shrimp
1 cup Twisted Pepper Salsa

Warm tortillas on a gridle, turning them once, until softened, about 2 minutes.
Spread 1/2 cup cheese over half of each tortilla, leaving a small border alon the edge. Top with chopped jalapeno and desired filling. Fold the empty side over the filling and press firmly to close.
Cook the quesidillas in batches on the griddle,  turning once, until light golden brown and crisp, about 3 minutes per side. Serve immediately, with Twisted Pepper Salsa.

Serves 6

back to top

GRILLED CHILE-MARINATED SKIRT STEAK
(Grilled Fillings)
2 pounds skirt steak
1 package Twisted Pepper Carna Asada Seasoning Mix

Trim all the fat from the surface of the meat, and remove the silverskin (the thin whitish gray membrane). If the steak is in one piece, cut it crosswise in two, into thicker and thinner half. Put in a shallow baking pan.
Rub the seasoning generaously all over the skirt steak. Let stand at room temperature for 1 hour, or cover refrigerate for up to 1 day.
Prepare a charcoal fire or preheat a gas grill to medium-high heat. Grill the steak, turning once, until charred in places and cooked to medium-rare, about 10 minutes for thinner half, slightly longer for the thicker half. (Adjust the cooking time as necessary for rarer or more well done steak.) Remove to carving board, cover with foil, and let stand for 5 minutes.
Cut the steak agaring the grain into 1/4-inch slices, plice them on a patter and serve immediately. 

Serves 6

back to top

TWISTED SASSY SALSA CHICKEN
2/3 cup Bisquick Mix
2 TB water
1 egg
1 ½ cups shredded Cheddar
3 boneless, skinless chicken breast (cut into ½” pieces)
2 TB vegetable oil
1 ¼ cup Twisted Pepper Sassy Salsa
1 TB Tex-Mex Seasoning

Heat oven to 400 F. Spray 8” square pan. Stir together: Bisquick mix, water and egg. Spread in pan: sprinkle 1 ¼ cups of the cheese.

Sprinkle Tex-Mex Seasoning on chicken before cooking, Cook and stir chicken in oil over medium-high heat until outsides turn white: drain. Stir in Twisted Pepper Sassy Salsa: heat until hot. Spoon over batter in pan to within ½” of edges.

Bake 25 minutes or until golden brown. Sprinkle with remaining cheese. Bake until cheese melts.

Serves 6

back to top

TWISTED PINEAPPLE GRILLED SALMON
4 salmon steaks or fillets
1 jar Twisted Pepper Sassy Pineapple Salsa
2 TB honey

Combine salsa and honey in dish. Add salmon and coat well. Cover and refrigerate for 1 to 2 hours. Turn salmon over halfway through and marinate time. Remove salmon and grill directly over medium coals or medium heat on gas grill for about 4 minutes each side or until fish flakes easily. Paint salmon extra Pineapple Salsa once each during grilling. This gives you a wonderful caramelized crust. (discard used salsa)

back to top

TWISTED ORANGE CHIPOTLE CHICKEN
1 jar Twisted Pepper Sassy Chipotle Salsa
4 boneless chicken breast
1 TB olive oil
1 medium onion
1 large orange
¼ cup water

Warm olive oil in skillet. Sauté chicken breast for about 2 minutes on each side, until slightly brown. Add Twisted Pepper Sassy Chipotle Salsa, onion, orange broken into slices, and water. Simmer for 10 minutes, uncovered. This is wonderful with couscous or rice!

Serves 4

back to top

TWISTED GRILLED ORANGE CHIPOTLE CHICKEN
1 jar Twisted Pepper Sassy Chipotle Salsa
½ cup orange marmalade
¼ cup olive oil
4 boneless chicken breast

Wash chicken and pat dry. Mix Chipotle Salsa, orange marmalade, and olive oil in reseal able container, massage mixture into chicken. Refergarate several hours or until ready to grill. Shake off excess salsa and place chicken on hot grill. Paint chicken with extra Chipotle Salsa two to three times during frilling, if desired. Grill over medium heat until done, meat should appear opaque.

Serves 4

back to top

TWISTED GRILLED PEACH CHICKEN
1 jar Twisted Pepper Sassy Peach Salsa
2 TB honey
4 boneless chicken breast

Mix Peach Salsa and honey together in container add chicken and coat well. Let it marinate overnight in refrigerator. Grill over medium heat, turning occasionally until done. Paint chicken with extra Peach Salsa two or three times during grilling.

back to top

TWISTED BAKED CHICKEN “MARGARITA”
1 ¼ cup Twisted Pepper Sassy Salsa
4 boneless chicken breast
2 TB corn oil
1 TB honey
2 TB Twisted Pepper Margarita Dip Mix
1 ½ cups finely crushed tortilla chips
1 cup Monterery Jack Cheese, shredded cilantro, lime wedges

Mix corn oil, honey, Twisted Pepper Margarita Dip Mix, and roll and press chicken, then roll and press chicken in crushed tortilla chips. Arrange chicken in greased 9 inch baking dish. Cook in oven at 350 for 30 minutes. Top with cheese and Twisted Pepper Sassy Salsa and return to oven for 10 minutes. Remove, garnish with fresh cilantro, then squeeze lime juice over and serve.

Serves 4

back to top

SASSY MEATLOAF
2 lbs lean ground beef
½ jar Twisted Pepper Sassy Salsa (mild, medium, hot, or chipotle)
1 medium onion, finely chopped
¾ cup bread crumbs or ½ cup crumbled crackers
(High fiber, instead of bread or crackers add ½ cup oatmeal, ¼ cup wheat bran)
2 eggs

Preheat oven to 350. Combine in bowl, ½ jar salsa, eggs, onion, crumbs or oatmeal, mix well, add ground beef, and mix well. Put into loaf pan, top with ketchup or salsa, bake for one hour.

back to top

GRILLED “MARGARITA” TACOS WITH PINEAPPLE SALSA
2 TB Twisted Pepper Margarita Dip Mix
6 fish filets (any white fish) (4 oz)
1 jar Twisted Pepper Sassy Pineapple Salsa
vegetable cooking spray
8 flour tortillias, warmed
½ cup cabbage shredded

Sprinkle Margarita Dip Mix over fish fillets. Coat fish evenly with cooking spray. Grill over medium heat. Heat until done (approx. 3 to 4 minutes on each side). Remove from grill and cut in strips or bite size pieces. Place fish & cabbage in warm tortillas, and drizzle with Twisted Pepper Sassy Pineapple Salsa.

Serves 6

back to top

FIESTA SEAFOOD FONDUE
1 cup Twisted Pepper Sassy Salsa
1 cup cheddar or mozzarella cheese grated
¼ cup cornstarch
1 cup dark full-bodied Mexican beer
(not Guinness, Porter, or Stout)
1 can (6 oz???) crabmeat
¼ pound baby shrimp meat, chopped,
dry chile flakes, to taste
salt and pepper, to taste
flour tortillas

Toss cheeses and cornstarch together gently. Put all ingredients into heavy pot and cook over medium heat until cheese is melted, stirring gently to prevent scorching. Pour into fondue pot and serve with wedges of soft warm tortillas for scooping

Makes about 4 cups

back to top

SEAFOOD-STUFFED AVOCADOS AND TOMATOES
½ cup Twisted Pepper Sassy Salsa
6 large ripe avacadoes
12 large ripe tomatoes
3 cups cooked baby shrimp, crabmeat, imitation crab, or combination
fresh lime juice
2 stalks celery, diced small
2 green onions including most of green part, chopped small
1 sweet purple onion, diced small
about 2cups iceburg letter, finely chopped
½ cup fresh cilantro, finely chopped
1 cup mayonnaise
¼ cup cocktail sauce (ketchup and horseradish works)
salt and pepper, to taste
lettuce leaves
fresh lime wedges

Cut avocados in half, remove seeds, and peel. Sprinkle with lime juice to prevent browning. Set aside. Cut tops off tomatoes: remove pulp with tablespoon and discard or save for another use. Set upside down to drain. Mix seafood, celery, onions, lettuce, and cilantro together. Mix salsa, mayonnaise, and cocktail sauce together well: add enough seafood mixture to moisten well. Season with salt and pepper. Spoon into avocados and tomatoes. Line serving plate with lettuce. Arrange avocados and tomatoes on plate and garnish with lime wedges.

Makes 12 or more

back to top

TEX-MEX COLESLAW
½ cup mayonnaise
1 TB sugar
1 TB white vinegar
½ tsp celery seed
½ head green cabbage, shredded
½ head red cabbage, shredded
4 jalapeno peppers, finely chopped
1 Aneheim pepper (green chile), finely chopped
1 small onion, chopped
2 TB Twisted Pepper Tex-Mex Seasoning (more if desired)

Stir together mayonnaise, sugar, vinegar, celery seed, and Tex-Mex Seasoning. Refrigerate for 2 hours to allow flavors to blend.

In a large bowl, toss green and red cabbage, jalapeno peppers, Anaheim peppers, onion. Add dressing and toss just before serving.

Serves 8.

back to top

BLACK BEAN SALSA SHRIMP SALAD
1 Twisted Pepper Sassy Salsa Mix
1 (2.25 oz) can black olives sliced, undrained
2 (14.5 oz) can petite diced tomatoes
¼ cup water
½ cup sliced green onions
1 avocado, chopped
¼ cup lime uice
1 pound shrimp, cooked

Prepare Twisted Pepper Sassy Salsa according to label instructions with all the ingredients except shrimp, chill 2 hours. Make sure salsa is completely rehydrated before adding shrimp. Add shrimp and chill for one hour.

Serve cold as a salad, or with you choice of corn chips as a dip.

Serves 6

back to top

BUTTERNUT SQUASH BAKE
This easy dish has a soufflé-like quality.
3 pounds roasted butternut squash
¾ cup egg substitute
2 TB butter, melted
2 TB Orange Juice
2 TB honey
2 TB Toasted Onion & Garlic Dip by Twisted Pepper

Toss together chopped roasted squash and remaining ingredients in a large bowl. Process mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides. Pour mixture in a lightly greased 1 ½ qt. baking dish.
Bake at 50 for 35 to 40 minutes or until mixture is set. Serves 4 to 6

back to top

SOUTHWESTERN SQUASH CASSEROLE
This tasty casserole comes together quickly and easily.
1 pound yellow squash, sliced
1 pound zucchini, sliced
1 cup water
1 (10 ¾ oz) Cheddar Cheese Soup
1 cup crushed tortilla chips
1 (4.5 oz) can chopped green chiles
¼ cup chopped onion
2 TB Taco Seasoning by Twisted Pepper Co.
l large egg, slightly beaten
1 cup Cheddar Cheese grated

Place first 3 ingredients in a large microwave-safe bowl, and cover tightly with plastic wrap: pierce plastic wrap several times to vent. Microwave at High 8 to 9 minutes or until vegetable are tender: drain. Press between two layers of paper towels to remove excess moisture.
Stir together cooked vegetables, Cheddar Cheese Soup,5and next 6 ingredients until well blended: spoon into a lightly greased 11x17 inch banking dish. Sprinkle evenly with cheese.
Bake at 450 for 20 minutes or until browned.

back to top

SOUTHWESTERN/TEX-MEX TWICE BAKED POTATOES
6 large baking potatoes – wash and stab with knife or fork before baking
½ cup whipping cream or milk
½ stick butter/margarine
½ cup sour cream
1 TB minced garlic
¼ cup bacon bits
½ cup cheddar cheese
2 to 3 TB Dip Mix by Twisted Pepper

Bake potatoes at 375 for 60 to 75 minutes, depending in size. When done, remove from oven and let cool for 5 to 10 minutes, then cut in half, let cool another 10 minutes. Remove potato from skin using a soup spoon or equivalent and put in large bowl. Remaining ingredients, using a mixer, mix well. Put potato skins on cooking sheet and Spoon mixture into skins and sprinkle with cheddar cheese. Bake 15 to 20 minutes at 350. Ready to serve
Options: Leftover BBQ meat diced, cooked sausage, taco meat, etc.\

back to top

DEVILED EGGS – Southwest Style
Just add a little Tex-Mex Seasoning or Dip Mix by Twisted Pepper Co. – season to taste

back to top

POTATO SALAD – Southwest Style
Add Tex-Mex Seasoning or Dip Mix by Twisted Pepper Co. – season to taste.

back to top

MASHED POTATOES: Southwest Style
After cooking potatoes, add dip mix by Twisted Pepper Co. – season to taste, add milk, sour cream and butter, mix well using electric mixer on high speed.

back to top

ROASTED GARLIC MASH POTATOES: Comfort Style
Roast 8 cloves of garlic in 3 TB butter on aluminum foil – fold up sides of aluminum foil and pinch shut at top, grill or bake for 30 minutes – remove garlic and let cool. Boil potatoes as usual, drain when done, using a garlic press, press garlic, add sour cream, whipping cream, butter, Twisted Pepper Co. Dip Mix (season to taste), whip with a mixer and serve.

back to top

CHIPOTLE MASH POTATOES
After cooking potatoes, add Sassy Attitude Chipotle Salsa – season to taste, butter and milk, whip up and serve um up. (Add chicken or beef broth instead of milk for lower calorie)

back to top

ROASTED POTATO BOAT
4 large potatoes, cleaned, sliced
1 cup broth (chicken or beef)
½ med onion, sliced or dices
2 TB butter
1 to 2 TB Tex-Mex Seasoning by Twisted Pepper Co.

Place all ingredients on heavy duty aluminum foil except broth, turn up sides and tuck forming a boat, then pour the broth over potatoes and close up the foil – cook on grill for 30 minutes on med heat. Add carrots, mushrooms, green beans, etc.

back to top

GRILLED ASPARGUS
1 pound asparagus, washed and ends snapped off
2 TB rice vinegar
2 TB olive oil or equivalent
1 tsp Sesame Oil
1 TB Tex-Mex Seasoning

Place asparagus in large zip-lock baggie, mix next 4 ingredients, pour in baggie and coat asparagus well. Let set for 15 minutes, remove and grill. Grill over low heat and turn often, cook for about 5 to 10 minutes.

back to top

WHITE BEAN AND ASPARGUS SALAD
½ pound fresh asparagus, trimmed
7 dried tomatoes
1 garlic clove
1 TB brown sugar
2 TB rice vinegar
2 TB extra-virgin olive oil
2 TB rice vinegar
1 Tb water
1 TB Tex-Mex Seasoning or Dip Mix by Twisted Pepper
1 (10 oz) can cannelloni beans, rinsed and drained
¼ cup chopped red onion
2 TB drained capers
1 (5 oz) bag gourmet mixed salad greens
1 TB shredded Parmesan cheese

Snap off tough ends of asparagus: arrange asparagus and dried tomatoes in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Set tomatoes aside. Plunger asparagus into ice water to stop the cooking process: drain. Cut asparagus into 1-inch pieces, and chill until ready to use. Chop tomatoes.
Whisk together garlic and next 7 ingredients in a medium bowl. Add asparagus, tomatoes, beans, onion, and capers, tossing to boat. Cover and chill 1 hour. Serve asparagus mixture over greens: sprinkle with cheese.

TACO CORNBREAD CASSEROLE
Cornbread mix
1 14.5 oz can whole kernel corn, drained
14 oz can chopped green chiles
2 pounds ground beef, cooked and seasoned with 3 TB Taco Seasoning by Twisted Pepper Co
2 eggs
1 cup milk
1 stick butter/margarine, melted

back to top

How to Roast Fresh Chiles

Oven Method: Roasting, or blistering, a chile involves heating the chile to enable the tough transparent skin to separate from the pod so that the skin can be removed. Place chiles on a light oiled baking sheet in a very hot oven or under the broiler. The chiles will begin to “blister.” If the chiles are not blistered all over, they will not peel correctly, so turn them frequently. When blistered, place the chiles in a paper bag for 15 minutes. If you are in a hurry, hold the blistered chiles under cool water to rinse off the skin. Whichever method is chosen, wear rubber gloves to avoid painful burns to skin coming in contact with the capsaicin. If skin contact occurs, cove the burned area with vegetable oil immediately.

Unlike most burns that require cool water application, because the capsaicin is oil soluble and not water soluble, the vegetable oil provides the best relief.

BBQ Grill Method: Place peppers on your grill and turn often, when blistered, remove and follow directions above. Roasting jalapenos – double piercing with metal skewers make it easy to turn the peppers often – use oven mitt to turn – the skewers will be hot.

* When handling chiles, if you do not wish to wear rubber gloves, coat your hands with cooking oil.

back to top

Black Bean Corn Salsa

1 15 oz can black beans (rinsed and drained)
1 12 oz can sweet corn (drained)
2 16 oz jar of Twisted Pepper Salsa (Mild, Medium, or Hot)

Mix well and serve with chips

back to top