Heavenly Fire Shrimp Tacos
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).
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.
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)
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.
¼ Cup of butter
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).
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)
Heavenly Fire Brie:
¼ - ½ lb of brie cheese
1 jar of Heavenly Fire Salsa (use your favorite heat grade)