Recipes “We take great pride in making quality performance apparel, but we also take pride in good fun, good food and of course good drinks!  We have compiled some of our favorite recipes for any time of the year.” Submit your favorite recipe today! If you have a recipe you would like us to consider for our Recipe page, submit it to help@hotchillys.com Drinks Starters Soup & Salad Sides Entrees Desserts Drinks Cuba Libre Anejo Rum Juice of 1 Key Lime Coca-Cola Ice Mix and Enjoy! Pina Colada 1/2 can coconut juice 1 sm. can dole pineapple juice 8-9 ice cubes 4 oz. Rum 1 ½ oz Grand Marnier 1 ripe banana Blend and enjoy! Frozen Margaritas 1 can frozen limeade (6 ounces) 1 can tequila (use can from limeade to measure) 3/4 can triple sec Combine all ingredients in blender.  Fill blender with crushed ice.  Blend for 1 minute and Enjoy!     Top of Page Sangria 1 bottle white or red wine 1/2 cup apple juice 1 ½ oz Orange Liquor 2 tablespoons sugar 1 orange, sliced thin 1/2 lemon, sliced thin 1 lime, sliced thin 1 cup fresh or frozen raspberries (optional) ice cubes Mix wine, apple juice, liqueur, sugar, orange, lemon, lime, raspberries in large pitcher.  Add ice cubes and stir.  Chill and enjoy! Starters Home Made Salsa 2 cans Mexican Stewed Tomatoes, liquid mostly drained (S&W) 1-2 Jalapeños, roasted and seeded, veins in tact and finely chopped (1 jalapeno is mild to medium, 2 is medium to hot - serrano chiles are a nice addition   and add depth to the heat.) 2 green onions – finely chopped 1 handful of Cilantro leaves, stems removed and finely chopped 4 cloves garlic – skin left on for roasting, then put through garlic press 1 TBSP Apple Cider Vinegar 1/2 tsp cumin squeeze of lime juice salt and pepper Optional – Roasted red bell pepper, roasted sweet onion, roasted corn – diced Start by preparing the tomato base – put the 2 cans of stewed tomatoes into a blender or food processor.  Add Vinegar, lime, cumin, salt and pepper and pulse until it is a nice consistency – a little chunky and a little smooth.  Pour into a bowl.  Then add in the jalapenos, green onions, cilantro and garlic (and the optional ingredients if you choose) that you finely chopped/diced.  Stir well and refrigerate for at least an hour.  For best results make the night before – the heat and flavors will have fully developed.  Tip – for roasting the garlic and jalapeños, place in a fry pan over medium low heat and allow to brown/blacken over a period of time.  This will allow you to peel the skin off the jalapeño and the garlic will be very soft inside the skin.  Do the same for the optional ingredients if you desire – leftover BBQ corn works great too!   Top of Page Mango Salsa 1 ripe mango, peeled, pitted and diced 1/2 medium red onion, finely chopped 1 Jalapeno chile, minced 1 small cucumber, peeled and diced 3 Tbsp fresh cilantro leaved, chopped 3 Tbsp fresh lime juice Salt and pepper to taste Combine all ingredients in a bowl and enjoy! Mexican Fondue 1-10oz can green chili enchilada sauce 3 cups shredded muenster cheese 1/4 tsp chili powder 1 tsp cornstarch 1 TBSP cold water French bread (cubed), cooked ham (cubed) or Shrimp (peeled) In Saucepan heat enchilada sauce.  Add cheese a little at a time stirring until it melts.  Stir in chili powder.  Combine cornstarch and water, add to sauce mixture and cook until thickened and bubbly.  Turn into fondue pot to keep warm and serve with bread, ham and/or shrimp.   Soup & Salad Gazpacho 1 cup fresh Roma tomatoes, diced 1 cup cucumbers, seeded, peeled and diced 1 14 oz can of diced tomatoes in juice 1/2 cup each red peppers, green peppers, finely diced 1/2 cup red onions, finely diced 2 cups tomato juice Stir the above ingredients together.  Place one third of the mixture in the bowl of a food processor and puree.  Then add back to the un-pureed portion and season it all with: 3 Tbsp Olive Oil 2 Tbsp red wine vinegar 1 Tbsp balsamic vinegar (optional) 2 Tbsp Worcestershire sauce Salt, pepper and Tabasco to taste Stir, chill and serve topped with avocado. Top of Page Grilled Chicken and Jicama Salad with Cilantro-lime Vinagrette 1/4 cup freshly squeezed lime juice 1/3 cup chopped fresh cilantro 1/2 tsp ground cumin dash of Cayenne pepper 1/2 cup oil salt 1 ½ lb boneless skinless chicken breasts 1 large head romaine lettuce, torn 1 small jicama cut into sticks 1 bunch radishes, sliced 1/4 small red onion thinly sliced 1 avocado, diced 1 mango, diced For vinaigrette, in medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste. In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette. Preheat grill pan or barbeque and grill chicken until just done – about 6 minutes per side.  Transfer to cutting board and let cool 5 minutes. Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette. Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette. Sides Mexican Rice 1 cup Jasmine or long grain rice 1 2/3 cups chicken stock a few dashes of hot sauce 1 TBSP Butter or Oil 1 large carrot diced 2 stocks celery, chopped 1/2 to 1 onion , chopped 3/4 can Mexican Stewed Tomatoes salt and pepper to taste Using a 4 qt pot, heat butter or oil.  Add carrot, celery and onion and sauté until just soft but not browned.  Add in the Mexican stewed tomatoes, crushing the tomatoes in your hand over the pot before and allowing some of the liquid to go in too.  Add the stock, pepper and a little salt (especially if you are using a low sodium stock).  Bring to a boil and add rice.  Return to a boil, then cover and reduce heat to the lowest setting – for best results use the smallest burner on your stove or stack two burners together to reduce the amount of heat so the rice will not burn.  Simmer for approximately 15 to 20 minutes or until rice is tender.  Stir with chopsticks and serve. Top of Page Refried Beans 2 Cans Pinto Beans 1/2 onion 1 clove garlic 2 TBSP Vegetable Oil Pour oil into a hot skillet.  Add Onion and garlic and sauté until soft but not browned.  Then pour the entire contents of beans into the pan – be careful as the oil may splatter.  Let beans simmer in pan until soft and skins are almost separating from the beans – about 12 minutes.  Reduce heat to low and mash with a potato masher until they are a slightly smooth consistency.  Taste and season as needed (usually they don’t need any seasoning). Entrees Pork Tamales 1 1/2 pounds boneless pork butt in 1 piece, trimmed of all but a thin layer of fat 1/2 whole head garlic, un-peeled, cut crosswise in 1/2 1/2 tsp black peppercorns 2 large bay leaves 1/2 tsp salt 5 pounds masa (cornmeal flour) 1/8 cup water 1 ½ heaping TBSP baking powder 1/8 cup salt 2 cups vegetable shortening or lard, boiled and cooled 2 ½ whole dried California chiles 1 whole dried New Mexico chiles 1 whole dried pasilla chiles 1 pounds tomatoes 2 cloves garlic 1 tsp salt 1 tsp cumin seeds 1 ½ TBSP salt 1 cups water (stock saved from boiling chiles and tomatoes) 1 TBSP vegetable shortening 3/4 TBSP all-purpose flour 2 to 3 dozen dried corn husks Optional – potato slices, carrot slices, green olives   Place pork butt in large Dutch oven or medium-size stock pot. Add garlic, peppercorns, bay leaves and salt. Add enough cold water to cover by at least 2 inches. Bring just to a boil on high heat, quickly reduce heat to medium-low, and let simmer, partly covered 1 to 1 ½ hours. Remove from stock and let cool to room temperature. When cool, pull meat into fine shreds.  Another option is cooking the pork butt in a slow cooker overnight or during the day till tender.  Place the masa in a large plastic mixing bowl. Mix 1/8 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Add 1/8 cup salt and work masa with hands to mix evenly. Melt 2 cups vegetable shortening or lard in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands again. When it starts to feel thick and compact it’s ready. Pat down in bowl and set aside.   In a large saucepan, boil chiles and tomatoes together for about 10 minutes or until softened. Drain the chiles and tomatoes and reserve the water (stock.) Set stock aside. Rinse seeds out of boiled chiles at sink. Grind garlic, 1 teaspoons salt and whole cumin with mortar and pestle. Put chiles, tomatoes, 1 1/2 additional tablespoons salt and ground ingredients together in blender and blend well. Add 1 cups of the reserved water (stock.) In a heavy, medium-size saucepan, heat 1 tablespoons vegetable oil over medium-high heat until rippling. Add flour, stirring constantly until golden. Add strained chile puree to the pan and reduce the heat to low. It will splatter, so be careful. Cook over low heat, stirring often, until the raw taste is gone and the flavor of the chiles has mellowed, about 10 minutes. In a mixing bowl, combine the shredded pork with the chile sauce. To assemble the tamales, soak dried corn husks in warm water for about 1 hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with about 2 tablespoons pork mixture – add optional ingredients at this time if desired. Fold and tie ends with pieces of corn husk. Steam for 1 and 1/2 hours.   To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water if necessary during steaming, time. The tamales are done when the husk peels away easily from the filling.                       Fish Tacos 1 pound white fish – cod, halibut, etc – seasoned and grilled 2 cups shredded red or green cabbage pico de gallo – recipe to follow creamy avocado sauce – recipe to follow slice of lemon corn tortillas Combine all ingredients as desired and enjoy!   Creamy Avocado Sauce 1 avocado 2 green onions, chopped 1 to 2 cloves garlic, chopped 1 cup sour cream 2 cups mayonnaise 1 teaspoon green habanero sauce 1 teaspoon apple cider vinegar 1 teaspoon lemon pepper Mix all of the ingredients together in a medium sized bowl. Pico De Gallo 4 medium tomatoes, diced 1 1/2 cups diced canned tomatoes 1/2 cup diced red onion 3 tbsp. chopped scallions 1/2 cup diced yellow or red bell pepper 1 tbsp. seeded and diced jalapeño pepper 1/4 cup chopped fresh cilantro 1 1/2 tbsp. fresh lime juice 1 tsp. salt 1/4 tsp. black pepper 1/2 tsp. dried oregano leaves 1/4 tsp. garlic powder Place all ingredients in food processor and mix briefly—vegetables should remain chunky. Pour in bowl, cover, and refrigerate. May be stored up to 1 week. Arroz con Pollo – Chicken and Rice 2 cloves garlic, minced 1 tsp. salt 1/2 tsp. pepper Juice of 1 lime 1 Chicken (2 1/2-3 lb.), cut into 6-8 pieces Vegetable oil for frying, to 1/4-inch depth 1 Spanish onion, chopped 1 green bell pepper, seeded and chopped 1 can (8 oz.) tomato sauce 1 bay leaf 1/2 tsp. oregano 1 tbsp. sweet paprika or saffron 2 cups Valencia rice (sometimes called Spanish rice) 1 can (12 oz.) beer (not the dark variety) 2 cups chicken broth, divided 1 cup peas Optional - 1 jar (2 oz.) diced pimientos, drained and 1/4 cup pitted green olives Combine garlic, salt, pepper and lime juice to form marinade. Pour over chicken and let sit in refrigerator 2 hours. In large skillet heat oil and sauté chicken about 4 to 6 minutes on each side, until golden brown. Set aside chicken and keep warm. Pour off excess oil from skillet and sauté onion about 3 minutes, until tender. Add green pepper and cook 2 to 4 minutes, until tender. Stir in tomato sauce, bay leaf, oregano and sweet paprika or saffron. Stir in rice, beer and half of the chicken broth. Bring to boil over medium heat. Add chicken, reduce to simmer, cover and cook about 30 minutes, until rice is tender. (Add additional broth slowly if required.) Meanwhile, in separate pan or microwavable dish, cook peas. Discard bay leaf from pot and add peas and stir. Garnish with pimientos and olives and serve.     Adobo Steak 1 lime, juiced 1 tsp. minced garlic 1 tsp. dried oregano 1 tsp. ground cumin 1 can (7 oz.) chipotle peppers in adobo sauce 2 lb. top sirloin steak Salt and pepper to taste In small bowl combine lime juice, garlic, oregano, and cumin. Finely chop 2 tablespoons of chipotle peppers and add to mixture. Taste for spice, and add some adobo sauce from can, as desired. Puncture meat with a knife several times. Sprinkle with salt and pepper. Pour sauce over meat, turning to coat evenly. Cover and marinate in refrigerator 1 to 2 hours.   Preheat outdoor grill for high heat. Lightly oil grate before placing steaks. Cook until done to taste. If cooking indoors, preheat oven to 375°F and broil to your taste of doneness. Serve with your favorite salad or side dishes.   Vegetable Enchiladas 12 flour tortillas 1 lb fresh broccoli chopped 2 cups shredded sharp cheddar cheese 1 large tomato finely chopped 1/3 cup chopped onion 1-4oz can chopped green chilis, drained 1 tsp salt 1 ½ cups salsa sour cream for garnish Wrap tortillas in foil and bake at 350 degrees for 8 minutes.  Combine broccoli, cheese, tomato, onion, chilies, and salt for filling.  Mix well and set aside.  Spread ½ cup salsa on bottom of 9x13 pan.  Place 2/3 cup filling near the edge of each tortilla and roll.  Place seam side down in baking dish.  Spread remaining salsa over top.  Cover and bake for 45 minutes.  Serve with Sour cream. Top of Page Frijoles Antioquenos 2 lbs large red beans 14 cups of water 1 ½ cups Hogao (recipe to follow) 1 ½ lbs thick bacon cut into thirds and/or 1 pigs foot 1 Carrot 2 green plantains salt and cumin to taste Rinse the beans and soak in water overnight.  Drain.  Combine all ingredients and cook in pressure cooker for 45 minutes or on stove over medium to low heat for 3 hours, stirring occasionally until all ingredients are tender.  Remove lid as necessary to avoid boiling over. Remove pigs foot before serving.    Serve with tortillas, fresh avocado and/or chicarron.   Hogao 10 medium tomatoes blanched, removed skin and chopped 6 stems of long green onions sliced thick 4 large green onions chopped 4 heads of garlic crushed or finely chopped (optional)' 2 sweet green peppers chopped Saffron string dissolved in ½ cup water Pinch of salt Pepper and cumin to taste 4 teaspoons of Olive oil Lightly fry tomatoes, onion and garlic in oil.  Stir occasionally with wooden spoon until tender.  Add the rest of the ingredients.  Store in refrigerator until ready to add to beans. Desserts  Flan 1/2 cup sugar 1/4 cup water 1 cup milk 1 cup half-and-half 1 tsp. vanilla extract or 1 vanilla bean sliced lengthwise 1/3 cup sugar 4 large eggs Place oven rack in center of oven and preheat to 300°F. Grease six custard cups with vegetable oil. In saucepan over low heat place 1/2 cup sugar. Using a pastry brush, drizzle in 1/4 cup water along sides of saucepan. Do not stir sugar. Cook until sugar turns medium-brown color. Immediately place 1 tablespoon of caramel into each custard cup. Set aside to harden. In small saucepan combine milk and half-and-half over medium heat. Bring to high temperature, but do not boil. Add vanilla extract or bean and remove from heat. In bowl whisk together sugar and eggs. Temper egg mixture with 1 cup hot milk mixture. Whisk together and add back to remaining hot milk mixture. Remove vanilla bean pod, if used. Pour mixture into custard cups, almost filling each cup. Place custard cups into deep-sided baking sheet. Pour warm water into baking sheet to reach halfway up sides of custard cups. Bake 20 to 40 minutes until flan no longer jiggles in center. Remove custard cups from baking sheet to cool to room temperature, then place in refrigerator. To serve, run wet knife around inside edge of cup. Place serving plate over custard cup and turn over. Shake until flan separates from cup. Top of Page Fried Plantains with Ice Cream and Chocolate Sauce 2 to 3 ripe black plantains 5 tablespoons unsalted butter, divided 1 teaspoon ground cinnamon 1 teaspoon natural vanilla extract 2 tablespoons brown sugar To peel the plantains, cut off ends and discard. With a paring knife, make 3 shallow slits lengthwise along the seams of the skin and peel away. Split the plantains lengthwise. Heat 4 tablespoons butter in a large skillet and place over medium low heat (plantains have a high sugar content and will burn if the heat is too high.) Fry the plantains in a single layer, until golden on the bottom then turn over with a spatula. Add the cinnamon, vanilla, and sugar and let cook a few more seconds, just to begin caramelizing the sugar. Just before serving, melt remaining tablespoon of butter to finish the sauce. Then top with hot chocolate sauce and a scoop of vanilla ice cream.  Serve immediately.