Spice It Up!

Summer is finally here, and things are heating up! Barbeques, family gatherings, picnics and pool parties are starting to crowd our weekends. It gets hard trying to figure out what to contribute to the food fests, so here are a few recipes. Not only is it hot outside, but these recipes are going to spice up the party and bring the heat!


Fire Roasted Salsa

Roasting the vegetables in the oven gives it a deep flavor with a hint of smokiness. You’ll love this spicy salsa!


4 Roma Tomatoes

4 Garlic Cloves

3 Jalapeños

1 Poblano Pepper

1 Yellow Onion, skin removed and cut into quarters

Extra Virgin Olive Oil + Salt and Pepper for seasoning your vegetables

14.5 oz. Can Fire Roasted Diced Tomatoes

1 Cup Cilantro, roughly chopped

2 Lemons

1 Tablespoon Salt

1 ½ Teaspoons Pepper

Preheat the oven to 400 degrees. Line a baking sheet with foil, and set aside.

Place the Roma tomatoes, garlic cloves, one jalapeño, poblano pepper, and onion onto the prepared baking sheet. Lightly drizzle with extra virgin olive oil and sprinkle with salt and pepper. Roast the vegetables in the oven for 10 minutes, then turn using tongs or fork. You may need to remove the garlic at this time if it is getting too brown. Return it to the oven and continue to roast for another 5 to 10 minutes, or until the vegetables are starting to blister.

Cut the stems off of your poblano pepper and all three jalapeños. If you want to turn down the spice level in your salsa, cut all the peppers in half lengthwise and scrape out the seeds with a spoon. Make sure you use disposable gloves or even plastic baggies when working with spicy peppers.

In a blender or food processor, combine the tomatoes, garlic cloves, onions, can of fire roasted diced tomatoes, cilantro, salt and pepper. Pulse until you reach your desired consistency, smooth or chunky. Add the peppers one by one, tasting after each one to be sure you like the spice level. Finally, cut the lemons in half and squeeze in the juice of one and a half. If you would like more lemon, add more with the final lemon half. This recipe is all to taste so if you want more or less of anything, go for it! Serve with tortilla chips.


Cheesy Jalapeños

You can whip these up so fast, which is good because you’ll probably need to make a few batches since everyone will be eating them up!


5 Jalapeños

1 Cup Sharp Cheddar Cheese

Preheat the oven to 400 degrees. Line a baking sheet with foil, and set aside.

Wearing disposable gloves, cut off the stems of the jalapeños. Slice them in half lengthwise and scrape out the seeds with a spoon. Set each one on the prepared baking dish, hollow side up. Fill the hollow part with cheese. Bake in the oven for 10 minutes or until the cheese is melted and the jalapeño is pliable. Makes 10 cheesy jalapeños.


Sriracha Pollo Dip

This spicy dip is amazing, cheesy goodness filled with sriracha! It will become your new go-to dip!


1 Cup Chicken, cooked and shredded

16 oz. Cream Cheese, softened

¾ Cup Sriracha

½ Cup Ranch Dressing

2 Cups Sharp White Cheddar Cheese

¼ Teaspoon Salt

¼ Teaspoon Pepper

Preheat the oven to 350 degrees.

In a large bowl, stir the chicken, cream cheese, sriracha, ranch dressing, one cup sharp white cheddar cheese, salt and pepper until smooth. Pour into a baking dish. Sprinkle the last cup of cheese on top, and bake for 20 minutes. Serve with chips, and get ready to be blown away by flavor!