APPETIZERS

Susie Hojel
Chile Crunch Goat Cheese Spread

Chile Crunch Goat Cheese Spread

1 tablespoon olive oil 1/3 cup white onion, thinly sliced 1/4 cup walnuts 2 tablespoons sundried tomatoes packed in oil, coarsely chopped 6 ounces goat cheese 1-2  tablespoons CHILE CRUNCH 1/2 teaspoon kosher or coarse sea salt Freshly ground black pepper, to taste   In a small skillet, heat the oil over medium heat. Once hot, add the onion, reduce heat to low and cook, stirring occasionally, until completely softened and caramelized, about 5 to 7 minutes. Scrape the onions into the bowl of a food processor. Place the skillet back over low heat, add the walnuts and let them toast, stirring occasionally, for 3 minutes. Add the walnuts to the food processor along with the...

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Susie Hojel
Warm Lentil Salad

Warm Lentil Salad

Makes 4-6 servings 2 cups cooked lentils 2 tablespoons plus ¼ cup good olive oil 2 carrots diced 1 teaspoon minced garlic ½ onion chopped 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1-2 tablespoons of CHILE CRUNCH   Heat the 2 tablespoons of olive oil in a medium sauté pan, add the onion and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside. Whisk together the ¼ cup of olive oil, the mustard, vinegar, salt, and...

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Susie Hojel
grilled artichokes recipe with Chile Crunch spicy condiment

Grilled Artichokes

4 large artichokes, rinsed well, top third removed, and leaf tips trimmed 1/4 cup salt, plus 1 teaspoon 2 lemons, cut in ½ (or ¼ cup vinegar) 1/2 cup olive oil 2 cloves minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper ½ cup mayonnaise 2-3 teaspoons Maggi Sauce or Worchester Sauce(should look tan in color) 2-4 teaspoons CHILE CRUNCH to taste   (Mayo Sauce recipe follows) Fill a large pot 3/4 full of water. Add 1/4 cup of the salt and bring to a boil. Rub the cut sides and bottoms of the artichokes with the lemon wedges...

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Susie Hojel
cilantro Chile Crunch French Fries recipe with Chile Crunch spicy condiment

Cilantro Chile Crunch Fries

Makes 4-6 servings Nonstick cooking spray 1 bunch fresh cilantro 1 small clove garlic 1 (28-ounce) bag frozen potato wedges, preferably organic, thawed 2 tablespoons olive oil 1 tablespoon kosher salt 1-2 tablespoons CHILE CRUNCH   Preheat the oven to 450 degrees F. Grease a baking sheet with nonstick cooking spray. Combine the cilantro and garlic in a food processor and process until combined. Toss the potato wedges with the cilantro-garlic mixture and the olive oil, coating evenly. Spread the potatoes wedges onto the prepared baking sheet and bake for 20 minutes, flipping the potatoes after 10 minutes to crisp...

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