The cowboy chuck wagon has gotten a lot more sophisticated! The unusual combination in Black Bean & Peach Salsa, above, gets a kick from Cowboy BBQ's Sweet & Spicy Jalapeño Relish.
Everything tastes better with AddGarlic's Roasted Garlic. Use their jalapeño version for the best Jalapeño Garlic Fries, above. Don't worry about making too many -- they will disappear.
Top a pizza, add to scrambled eggs, or just slice and eat, the Chorizo, above, made by Fabrique Délices is exceptional.
The salty sweet combination of bacon and figs is topped off with the bite of cayenne pepper in Bacon-Wrapped Figs with Maple Snakebite Glaze & Goat Cheese Dip made with dried figs from Valley Fig Growers.
The humble baked potato gets a make-over with authentic hot or medium salsa from Mrs. A's Salsa Buena: Salsa Baked Potatoes, above. Alternatively, use her salsa instead of ketchup to dip your fries into.
Sonoma Brinery uses farm-fresh produce and all-natural processing with no heat for their healthy, crisp and crunchy pickles and sauerkraut. Some of their spicy choices are: Spicy Bread & Butter Pickles (above), Wild West Dills, and Smokey Chipotle Sauerkraut.
Roasted potato skins are so delicious. Take them to the next and spicier level with Potato Skins with Jalapeño Pimento Cheese from Nibbi's Kitchen.
The condiments from B & R Farms come in both mild and spicy versions, your choice. Sweet & Spicy Riblets with Arugula Salad, above, are made with their Apricot Red Pepper Topping.
Kale is so good for you, and it gets a lot more interesting in Kale Salad with Spicy Miso Dressing from NaGo Foods, above.
Spicy Pepper Jam, above, from Jimtown Fresh is particularly good with cheese: tangy chevre, cream cheese, or aged cheeses such as cheddars and goudas. It's also a terrific dipping sauce for eggrolls, fried shrimp, and pot stickers.
Heat that teases your taste budsSpicy Olive Salsa, below, is made with the Organic Hot Pepper Olives from California Coast Naturals.
New from Genuine Grub! Spicy Pickled Radish, below, joins their Spicy Pickled Cabbage. Probiotic, naturally fermented, fat free and low carb. Perfect.
The classic accompaniment to chili, this Hot & Sweet Cornbread, below, uses another classic: the Hot & Sweet Mustard from Mendocino Mustard.
One of the many different flavors of almonds available from Maisie Jane's California Sunshine Products, below: their BBQ almonds deliver lots of flavor with a hint of "hot" spices.
You can revel in the warm heat of the cayenne and the smokiness of the paprika in this Spiced Almond Caramel Popcorn, below, from CC Made.
Big Devil Seasoning from Pollen Ranch in Spicy Roasted Nuts, below, will make your taste buds sit up and take notice!
Add figs from Valley Fig Growers to cereal mix, and season with cayenne and chili to make Chili Spiced Cereal and Fig Snack Mix, below.
For truly authentic Santa Maria Barbecue, the side dish needs to be Susie Q's Artisan Foods' heritage Pinquito Beans, below, made with their special Pinquito Bean Seasoning. It's an aromatic blend of mild red chili, onion, garlic, and spices and a Righetti family original.
P*DE*Q makes pão de queijo, Brazilian-style little round breads that go with everything. Of course, the jalapeño, above, is a perfect match for beer.
You'll score a touchdown with the easy and delicious Jalapeño, Artichoke, and Garlic Brie from Elegant Brie, above. Always have one in the freezer to delight your fan friends during the football game.
The sweetness of Taylor Brothers Farms dried plums perfectly balances the heat of chipotle peppers in Grilled Chicken Breast with Smoky Dried Plum & Chipotle Mole, above.
Kicky Tequila Chicken, above, is an accurate description of this recipe, which delivers a double kick from tequila and from spicy Sartain's Menu.
Grilled Chicken Tenders with Chipotle Lime Yogurt, above: marinated chicken topped with a delicious sauce made with lactose-free yogurt from Green Valley Organics, sister company to Redwood Hill Farm.
Zena's SASS' Peanut Sesame and Almond Sesame Sauces come in "a bit hot" and "Hott!" so you can choose the level of heat you like for Chicken Satay, above.
No pantry is complete without the quintessential California mustard: Mendocino Mustard. Their recipe for a Turkey-Avocado-Cheese Sandwich, above, also makes a delicious vegetarian sandwich without the turkey.
Wasabi Whitefish Roe from Tsar Nicoulai Caviar has a pungent, zesty bite. Mix it into tuna tartare or smoked trout salad, garnish raw oysters, stir it into white clam sauce for pasta, float a dollop on fish chowder, or top Shrimp Sliders with Wasabi Whitefish Roe, above.
Chef Anne Gorrin created the recipe for Italian Style Salsa Verde, on fish above, using La Tourangelle Artisan Oils's Pumpkin Seed Oil and Grapeseed Oil and a dash of chili powder.
Cal-Spice Seasoning from Earl's Gone Wild will jazz up anything, including Wild Fish Tacos, above. Also use it to make zesty Barbecued Chicken.
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