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 onion1 Tbsp chopped garlic1 1/2 Cups vegetable broth1 (16oz) package of gnocchi1 carrot1 stalk celery2 large potatoes1 1/2 tsp saltground black pepper to taste3 cups half-and-half3 Tbsp butter2 cans of minced clams (strain to separate from juice but keep 1 cup of the juice)1 1/2 lbs fresh halibutDirections:Prep:Peel and chop potatoes and keep covered in water. Peel a...

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HEAVENLY FIRE CARNE ASADA
Ingredients:
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
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

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 cook...

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HEAVENLY FIRE SPANISH RICE
Ingredients:
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).

HEAVENLY FIRE REFRIED BEANS (shortcut recipe)1 large can of refried beans¼ - 1/3 jar of Heavenly Fire Sales a bit...

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HEAVENLY FIRE SHRIMP TACOS1/2 - 1 cup Heavenly Fire Salsa (we used hottest)1 lb shrimp (peeled and cooked)1 tomato, diced small1 red bell pepper, diced small1 avocado, pitted, diced small1/2 cucumber, peeled, diced smallChopped cilantroThe juice of 1 lemon and 1 lime1 tsp salt1/2 tsp sugarMix to combine well. Let mixture marinade for 1 hour or longer. Serve with grilled tortillas, sour cream, cilantro, and plenty of Heavenly Fire Salsa!HEAVENLY FIRE SPANISH RICEIngredients:¼ Cup of butter1 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 recipePlace...

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HEAVENLY FIRE CARNITASIngredients:6-8 Boneless Country Style Rump Roast (you can use boneless ribs, loin or chops) (approximately 3-5 lbs)24 mini street corn tortillas1 bunch cilantro1 yellow onion P3 chicken bullion cubes 4 oz beer (recommend a light beer such as Tecate) 1/3 Jar Heavenly Fire Salsa1/4 cup olive oil1/2 tsp salt1/2 tsp pepper4 - 6 fresh limesCut the ribs into 2 inch cubes. Combine in large mixing bowl with olive oil and salt and pepper, and one third of a jar of your favorite...

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HEAVENLY FIRE PULLLED PORK SLIDERS

Ingredients:

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 marinat...

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Guacamole:

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 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 ov...

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HEAVENLY FIRE CROCK-POT CHICKEN Ingredients: 6 boneless chicken thighs ¾ Cup chicken broth ½ Jar Heavenly Fire Salsa (Hot, Hotter, or Hottest recommended) 1 medium yellow onion diced ½ head of lettuce 1 lb of shredded cheddar cheese ½ pint of sour cream Place the boneless chicken thighs in the bottom of a large crock-pot.

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