Heavenly Fire Shrimp Tacos

Ingredients :

1/2-1 Cup Heavenly Fire Salsa (We use "Hotter")
1 lb shrimp (peeled and cleaned)
1 yellow onion (diced)
1 bunch cilantro (finely chopped)
Juice of 1 lemon
2 Tbsp Olive Oil
1 tsp salt
1-2 dozen small corn tortillas
2-4 limes (cut in quarters) 
2 avocados sliced thin

Combine peeled shrimp in medium bowl with juice of lemon and 1/2 cup of Heavenly Fire Salsa (Hotter). Mix thoroughly and marinate in refrigerator for one-two hours. Using a large skillet, add two tablespoons of olive oil and heat to medium high temperature on the stove top. Spoon in shrimp, salt, salsa, and lemon juice to sear in skillet for approximately 3 minutes (until shrimp is cooked (it will turn orange).  Serve on grilled tortillas, garnish with diced onion, cilantro, avacado, lime juice and a dash of Heavenly Fire Salsa!

Heavenly Fire Pulled Pork Sliders


6-8 Boneless Country Style Ribs. (approximately 4-6 lbs)
1 lg. bottle barbecue sauce (traditional unflavored)
Carne Asada Seasoning
½ Cup Soy Sauce
1 can (12 oz) of Dr. Pepper
1 Jar (16 oz) of dill pickle stackers
1/3- 1/2 jar of Heavenly Fire Salsa (recommend using Hot, Hotter, or Hottest)
2 packages of King’s Hawaiian Rolls

Spray bottom and sides of your crock pot with non-stick cooking spray. Place ribs in pan. Pour soy sauce over ribs. Pour Dr. Pepper over ribs. Season to taste with carne asada seasoning. Turn ribs over and season the other side. (at this point, you can cover with saran wrap and marinate in the refrigerator for several hours before cooking if you wish). After marinating, turn on the Crock-Pot on high and cook for 5 to 6 hours. When the ribs are thoroughly cooked, Drain off the cooking juice into a bowl or large Pyrex measuring cup. At this point, set the ribs aside for a moment and take a large mixing bowl and pour the barbecue sauce into it. Use a little of the juice (maybe 1/3 cup) from the cook off to pour into the barbecue sauce bottle to get all the sauce out. Add 1/3 – ½ jar of Heavenly Fire Salsa to the barbecue sauce (depending on heat grade and how spicy you want it). At this point, take a hand mixer and Shred the ribs for approximately 30 seconds you'll find it that they fall apart almost instantly. Next, take the barbecue sauce/salsa mixture and pour thoroughly then pour ½ the sauce over the ribs and.mix thoroughly. Using tongs, place the pulled pork on an open King’s Hawaiian roll and top with a dill stacker pickle (folded or cut in half) and cover with top of roll. Serve with your favorite side; we recommend homemade yucca fries (they’re great dipped in the Heavenly Fire spicy aioli sauce).

Heavenly Fire Carnitas


3.5 lbs Country style boneless pork ribs
24 mini street corn tortillas
1 bunch cilantro
1 yellow onion P
3 chicken bullion cubes 
8 oz beer (recommend a light beer such as Tecate) 
1/3 Jar Heavenly Fire Salsa (just use your favorite heat grade)
Juice from two navel oranges
1/4 cup olive oil
1/2 tsp salt
1/2 tsp pepper
4 - 6 fresh limes


Cut the ribs into 2 inch cubes. Combine in the crock-pot the olive oil, salt and pepper, beer, boullion cubes, and orange juice, mixing thoroughly. Add in Heavenly Fire Salsa (I recommend using hotter or hottest because it has a more complex flavor profile). Cover Crock-Pot and turn on high. Let ribs cook for at least 6 hours ( I often let my ribs cook for up to 8 hours). Drain broth (save it for your refried beans and spanish rice!) Using a hand mixer, shred the ribs (this only takes about 5 seconds, don't take much longer or the pork will become mealy). Line an 11 x 15 cookie sheet with foil, pour the shredded pork from the Crock-Pot onto the cookie sheet and place in oven on broil for 5-7 minutes. Remove from oven and set aside. Steam your corn tortillas by wrapping approximately 10-12 of them in wet paper towels and place them in a plastic bag inside the microwave for about 1 minute. Remove from microwave, place 3-4 tortillas on a plate, using tongs, place shredded pork on corn tortilla and garnish with chopped cilantro and onion. Serve with a garnish of fresh lime wedges to be squeezed on top of Carnitas before eating.

Heavenly Fire Carne Asada


2-3 lbs skirt steak

1 Jar Heavenly Fire Salsa (any heat grade will work but I recommend hotter or hottest because they have a more complex flavor profile)

3-4 Beef bouillon cubes
1/2 Cup light beer (recommend Tecate)
1/2 Tsp salt
1/2 Tsp pepper

Directions :

Cut skirt steak in half or in thirds so it can fit into slow cooker. Place bouillon cubes in bottom of Crock-Pot, add skirt steak and pour over with beer. Season with salt and pepper. cover skirt steak with 1/3 jar of Heavenly Fire Salsa. Cover and cook on low for 4 hours.

Remove pot from base and partially open lid. Allow to rest for 10 minutes. Slice and serve with tortillas


Heavenly Fire Tri-Tip


So, here's a thought... The weekend is almost at hand and its barbecue season so when you head on down to the market to pick up your tri-tip, don't forget a jar of Heavenly Fire Salsa to spice things up. And to whet your appetite, here's a quick recipe: 1 tri-tip (7-10 lbs) 1 jar of Heavenly Fire Salsa (I recommend hotter or hottest but any heat grade will work) 1 cup of soy sauce 1/4 cup of carne asade seasoning 1 tsp salt 1 tsp pepper Place trip tip in a 9"x13" pan, add soy sauce and 1/4 jar of Heavenly Fire Salsa. Season with half of the carne asada seasoning, 1/2 tsp salt, 1/2 tsp pepper. Flip trip tip and repeat making sure that the salsa is spread evenly across the roast. Marinate overnight in the fridge, remove 2 hours before cooking to help ensure the interior of the roast is close to room temperature before cooking. Once your grill is ready, place the trip tip fat side down over the fire for approximately 5-10 minutes to get the fat to start rendering. Once the fat is bubbling, flip the roast over so the meat side is down, reduce the heat of your grill and move the tri-tip off the direct heat. As your cooking and moving the tri tip around the grill to avoid prolonged exposure to heat on any particular side of the roast, continue to marinade the tri-tip using the left over juice from the over night marinade. Check the temperature about every 15-20 minutes to ensure that your roast reaches the right temperature for your taste preference. Once the roast is finished, remove from heat, let rest approximately 10 minutes then thin slice and serve with your favorite side dishes! Heavenly Fire Salsa really is heaven in a bite :)

Heavenly Fire Seafood Chowder


1/3 Jar of Heavenly Fire Salsa (you can use any heat grade depending on how spicy you want your chowder but I can tell that using "HOT-Holy Smoke" will provide a great smoky flavor while adding no spiciness to your chowder. Hotter and Hottest will increase the spiciness.
1/2 package of bacon (about 6 strips) chopped.
1 1/2 Cups chopped onion
1 Tbsp chopped garlic
1 1/2 Cups vegetable broth
1 (16oz) package of gnocchi
1 carrot
1 stalk celery
2 large potatoes
1 1/2 tsp salt
ground black pepper to taste
3 cups half-and-half
3 Tbsp butter
2 cans of minced clams (strain to separate from juice but keep 1 cup of the juice)
1 1/2 lbs fresh halibut




Peel and chop potatoes and keep covered in water. Peel and grate carrots set aside in a bowl. Clean, slice and chop celery and keep with shredded carrots.
Peel and dice onions and set aside. Drain clams but keep the clam juice in a separate cup. Cut halibut into medium pieces (about 1" sq). Put drained clams and halibut into a bowl and marinade with 1/3 jar of heavenly fire salsa; place bowl in fridge until ready to use.



Place diced bacon in large stock pot over medium-high heat. Cook until almost crips; add onions and garlic, cook 5 minutes (until onions are nearly translucent) Stir in vegetable broth, potatoes, carrots, and celery; add salt and pepper. Bring to a boil, reduce heat to low boil and cook for about 15 minutes or until potatoes are fork tender.

Add butter and pour in half-and-half, add 1 cup of clam juice. Add the clams, halibut and Heavenly Fire Salsa and stir in the gnocchi. Reduce heat to a low simmer (do not boil!) and cook with the lid on for about 20 minutes. Remove lid, continue to cook for 10 minutes.
Serve with biscuits or whole grain artisan toast!

Heavenly Side Dishes

Heavenly Fire Spanish Rice


¼ Cup of butter

1 Cup of Rice (Long grain is fine, I prefer to use pearl rice as the hulls crack easier)
1/3-1/2 Jar Heavenly Fire Salsa (Hot, Hotter, or Hottest recommended)
1 ½ cups of chicken broth (recommend using broth from crock-pot chicken recipe


Place butter in 2 quart saucepan on medium high. Once butter is melted add rice, stirring occasionally until rice is slightly browned and the hulls begin to crack. Add chicken broth and Heavenly Fire Salsa. Once they come to a boil, reduce heat to medium-low and simmer for approximately 20 minutes (until rice is tender).



1 large can of refried beans
¼ - 1/3 jar of Heavenly Fire Sales a bit more juice than veggies) Pour beans into a 2 quart saucepan, turn heat on medium. Add Heavenly Fire Salsa and stir thoroughly. Texture of beans will become thinner as temperature rises. Reduce heat and stir occasionally. After beans reach simmering temperature serve with Heavenly Fire Tacos and Spanish Rice.

Heavenly Fire Tapas & Hors D'oeuvres 


Heavenly Fire Guacamole is as simple as it sounds: Simply slice and smash 2-3 avocados in a bowl, add your favorite Heavenly Fire Salsa to desired taste and consistency. We recommend you squeeze a little fresh lime juice into the guacamole to help preserve the color.

Heavenly Fire Ocean Ambrosia (Smoked Salmon and Cream Cheese dip)

12 oz Whipped Cream Cheese (or for a non-dairy alternative try Tofutti Better Than Cream Cheese)

4 oz Smoked Salmon

1/3-1/2 Cup of Heavenly Fire Salsa (depending on desired heat level)

Place 12 ounces of whipped cream cheese in a bowl. Shred 4 ounces of smoked salmon and add to the whipped cream cheese. Add your favorite Heavenly Fire Salsa until the desired taste and consistency is reached (I use 1/2 cup of Oh My Goodness - Hotter). Serve as a dip or an amuse-bouche on your favorite cracker. (Note: Shrimp can be substituted for Salmon, we recommend a small amount of cocktail sauce if you choose this alternative).

Heavenly Fire Yucca Fries:
1-2 yuca root aka cassava depending on size.
2-3 tbsp coconut oil
1/4 tsp salt
Black pepper
Over high heat on the stove, heat about 8 cups water until bubbles begin to form. Add some salt to the water as well.
Preheat your oven to 425F.
As the water heats, cut off the ends of the yuca with a sharp knife. With a vegetable peeler, peel off the thick layer of brown skin completely. (If you prefer to use a sharp knife to remove the peel, this is fine too. I used a regular potato peeler and it worked well.)
If the yuca is long, cut it in half before slicing it into "fries" about 1/2 inch thick. Leave out the tough fibrous core.
Place the cut yuca in the just-bubbling water and bring to a boil. Allow to cook for about 10-15 minutes, or until the yuca is fork tender, don't let it get soft.
Drain yuca and pat dry with paper towels. Toss the fries with coconut oil* and salt to coat them completely, and line a large baking sheet (or 2) with parchment paper.
Arrange the yucca in a single layer on the parchment paper giving each one a bit of space, this will ensure the crispy texture.
Bake in the preheated oven for 30 minutes, turning over in the middle of the cooking time. When they are golden brown and crisp they are ready to come out. Don't let them brown too much! Sprinkle with black pepper while still hot.
Serve right away alone as a snack or as a side dish with Heavenly Fire Aioli (simply mix 1/4-1/3 cup of Heavenly Fire Salsa with one cup of mayonnaise, stir thoroughly). Enjoy!
Recipe Notes
*Using all the coconut oil is key to get a golden brown, crispy outside. Yuca is starchy and absorbs oil quickly.

Heavenly Fire Brie:

¼ - ½ lb of brie cheese

Waterford crackers

1 jar of Heavenly Fire Salsa (use your favorite heat grade)

Line a cookie sheet with aluminum foil. Lay out the Waterford Crackers in a single layer on the pan. Take a slice or brie cheese, approximately ½ - 1 Tbsp (depending on the size of the cracker) and place on the cracker. Place in oven at 400 degrees for approximately 3-5 minutes, just long enough to melt the cheese. Remove from oven and top with a dollop of your favorite Heavenly Fire Salsa

Recipe possibilities are endless