recipes

Heavenly Fire Seafood Chowder:
Ingredients:
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
Directions:
Prep:
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.
Cooking:
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!