RECIPES

RECIPES


Discover Delicious Arizona Gunslinger Recipes below.  You'll be AMAZED how delicious homemade can be!




Slow Cooker Shredded Steak Tacos
Cooking Panda

(Serves 10-12)

Ingredients:

2 pounds flank steak
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
3 cloves garlic, minced
juice of 1 lime
2 tablespoons white vinegar
1/2 cup chicken broth
White onion, diced
Cilantro, chopped
Salsa
ARIZONA SMOKIN' HOT HABANERO & MANGO PEPPER SAUCE
Corn tortillas

Directions:

In a bowl, add chili powder, garlic powder, cumin, salt, pepper, olive oil, minced garlic, lime juice, white vinegar and chicken broth.  Whisk until fully combined.

Place flank steak in a slow cooker.  Cover with marinade, making sure to rub on both sides of the meat until fully coated.  Cover and cook on high for 4 hours.  Check at the 3-hour mark, as it might need less time.

Once cooked, let stand for 5 to 10 minutes.  Remove cover and using two forks, shred steak inside the slow cooker and juices.  Place shredded steak on a tortilla and top with onions, cilantro, salsa and ARIZONA SMOKIN' HOT HABANERO & MANGO PEPPER SAUCE. Feel free to use any other toppings you prefer.  


Deluxe Cheeseburger Salad
Pampered Chef

(Serves 6)

Ingredients:

4 sesame seed hamburger bun tops
1 small red onion, divided
2 plum tomatoes
3/4 lb 95% lean ground beef
1/2 cup finely diced dill pickles
3/4 cup ketchup
1 tbsp yellow mustard
ARIZONA GUNSLINGER SMOKIN' HOT RED PEPPER SAUCE - add to the desired spiciness
8 cups thinly sliced romaine lettuce
1 cup (4 oz) shredded cheddar cheese

Directions:

Preheat oven to 425F.  Slice bun tops into 1/4-in. strips (if bun tops are very thick, slice bottoms off horizontally before slicing into strips).  Arrange in a single layer on a large baking pan; bake 8-10 minutes or until lightly toasted.  Let cool completely.  Cut onion in half crosswise.  Slice half of the onion crosswise into thin rings.  Cut tomatoes into quarters lengthwise and slice crosswise.  Set onion and tomatoes aside.  Cook ground beef in (8-in.) saute pan over medium-high heat 5-7 minutes or until no longer pink, breaking beef into crumbles.  Meanwhile, chop remaining onion half using a food chopper.  Finely dice pickles.  In a bowl, combine chopped onion, pickles, ketchup, mustard and ARIZONA GUNSLINGER SMOKIN' HOT RED PEPPER SAUCE.  Add cooked beef and mix well.  

To serve, arrange lettuce on large serving platter.  Spoon beef mixture over lettuce.  Top with cheese, tomatoes and sliced onion.  Arrange hamburger bun croutons around edge of platter.  Serve while hot.


Mexican Chicken Lasagna
Pampered Chef

(Serves 8)

Ingredients:

1/4 cup lightly packed fresh cilantro leaves - chop additional if you would like to sprinkle some on top after cooking
1 pkg (8 oz) cream cheese
2 cups (8 oz) shredded Monterey Jack cheese, divided
1 medium onion (about 2/3 cup chopped)
1 can (28 oz) enchilada sauce
ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE -
ADD TO THE DESIRED SPICINESS
12 (6-in.) corn tortillas
3 cups diced or shredded cooked chicken

Directions:

Chop cilantro.  Place cream cheese in bowl and microwave on HIGH 30-45 seconds or until very soft.  Add cilantro and 1 1/2 cups of the Monterey Jack cheese; mix well.  Chop onion and set aside.  Spread 2/3 cup of enchilada sauce over bottom of a deep pan.  Pour remaining enchilada sauce into a mixing bowl; set aside.

To assemble lasagna, using tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in a deep pan, overlapping as necessary.  Scoop half of the cream cheese mixture over tortillas and spread evenly.  Top with 1 cup of the chicken and one-third of the onion.  Repeat layers one time.  Dip remaining four tortillas into sauce and arrange over the second layer.  Top with remaining chicken and onion.  Pour remaining enchilada sauce over lasagna and sprinkle with remaining 1/2 cup Monterey Jack Cheese.

Microwave, covered, on HIGH 12-15 minutes or until center is hot.  Let stand 10 minutes.  Sprinkle with additional cilantro and add ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE to the desired spiciness.  Cut into squares and serve.


Italian Pork Chops - AMAZING!!!
Anna 
Phoenix, Az.

(Serves 4)

Ingredients:

4 Pork Chops WITH the bones and NOT thin cut.
Extra Virgin Olive Oil
Strong White Wine
Progresso Italian-style breadcrumbs
Margarine
ARIZONA GUNSLINGER SMOKIN' HOT RED PEPPER SAUCE - add at the end to the desired spiciness

Directions:

There is NO measuring with this recipe!  The day before - Marinate the pork chops in the pan you'll bake them in the next day with a little olive oil and white wine.  It is BEST to marinate the Pork Chops, but if you don't have time to marinate - no big deal.  When your ready to bake them, coat both sides with olive oil (assuming you don't marinate) and leave a little oil in the pan so they don't stick.  In a separate bowl, mix Progresso Italian-style breadcrumbs with a little olive oil, just enough to make it stick together and put it ALL over the pork chops.  You don't want an inch high of breadcrumbs, but not too thin either.  Then take margarine and thinly slice it and put it over the pork chops.  It doesn't have to cover the entire pork chop, but most of it.  

Cover with aluminum foil - make sure it is covered tight and high so the foil doesn't touch the meat.  Bake at 350 degrees for 2 1/2 hours, NO LESS, but you can go over.  However, NO MORE than 3 hours.   

ENJOY!!!


Avocado Salad
Bryan R.
Phoenix, Az.

(Serves 6)

Ingredients:

3 ripe avocados, diced
1/2 red onion, chopped
2 tomatoes, diced
1/4 cup cilantro, chopped
2 limes, juiced
2 cloves garlic, chopped
ARIZONA GUNSLINGER SMOKIN' HOT GREEN PEPPER SAUCE,
ADD TO the DESIRED SPICINESS
Salt, to taste
Pepper, to taste
3 tablespoons red wine vinegar
1/2 cup feta cheese
Tortilla chips, for serving

Directions:

In a medium bowl, combine all ingredients and gently mix together.
For best flavor, allow to set for 30 minutes.
Garnish with additional feta and ARIZONA GUNSLINGER SMOKIN' HOT GREEN PEPPER SAUCE





White Bean and Chicken/Turkey Chili
Pam P.
Scottsdale, Az.

(Serves 4 to 6)

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
4 garlic cloves, minced
2 pounds ground chicken/turkey
1 teaspoon salt, plus more for seasoning
2 tablespoons ground cumin
1 tablespoon fennel seeds
1 tablespoon dried oregano
2 teaspoons chili powder
3 tablespoons flour
2 (15-ounce cans) cannellini or other white beans, rinsed and drained
1 bunch (about 1 pound) Swiss chard, stems removed, leaves chopped into 1-inch pieces
1 1/2 cups frozen corn, thawed
4 cups low-sodium chicken stock
1/4 teaspoon crushed red pepper flakes
ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE - add to the desired spiciness
Freshly ground black pepper for seasoning
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley

Directions:

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat.  Add the onion and cook until translucent, about 5 minutes.  Add the garlic and cook for 30 seconds.  Add the ground chicken/turkey, 1 teaspoon salt, cumin, fennel seeds, oregano, chili powder, and ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE.  Cook, stirring frequently until the chicken/turkey is cooked through, about 8 minutes.  Stir the flour into the chicken/turkey mixture.  Add the beans, Swiss chard, corn and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon.  Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened.  Add the red pepper flakes and simmer for another 10 minutes.  Season with salt and pepper, to taste.

Ladle the chili into serving bowls.  Sprinkle with the Parmesan cheese and chopped parsley.


MEAT LASAGNA
Michelle B.
Monterey, Ca.

(Serves 6)

Ingredients:

1-1/2 lbs ground beef
1/2 lb ground Italian sausage
2 onions and 2 cloves of garlic, finely chopped
4 cups tomato sauce
1 red pepper, diced
ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE to taste
2 tsp Italian seasoning
12 sheets fresh pasta
1 cup each grated Mozzarella and ricotta cheese
1/2 cup each grated Parmesan and Mozzarella cheese

Directions:

Over medium-high heat brown beef and sausage.  Add onion and garlic and cook until softened.  Add tomato sauce, red pepper ARIZONA GUNSLINGER SMOKIN' HOT RED PEPPER SAUCE, herbs and salt, and pepper to taste; bring to a boil and sinner covered for 30 minutes.  In a greased baking pan arrange a layer of pasta; spoon a layer of meat sauce over it.  Mix together Mozzarella and ricotta, spread over meat sauce; repeat layers.  Spread remaining tomato sauce over pasta and top with Parmesan and Mozzarella.  Bake in a pre-heated 350-degree oven for 40 to 45 minutes until golden brown and bubbling.  Let sit for 10 minutes before serving.  Garnish with fresh basil.


TURKEY WELLINGTON
Bryan 
Phoenix, Az.

(Serves 6)

Ingredients:

1/2 lb bacon
2 skinless, boneless turkey breasts, cooked
1 tbsp canola oil
1 lb. mushrooms finely chopped
1 onion finely chopped
ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE - to taste
1 tbsp rubbed sage
1 tbsp thyme
1 package puff pastry, thawed
1 egg, beaten
salt and pepper

Directions:

Wrap bacon around cooked turkey then set aside.  Cook mushrooms and onion in oil until all liquid is evaporated; add sage, thyme, Arizona Gunslinger Red Jalapeno Pepper Sauce, salt, and pepper.  Roll out each sheet of pastry so it's large enough to envelope one turkey breast.  Divide and spread half of the mushroom mixture onto each sheet of pastry.  Place turkey in the center and fold pastry edges over turkey; seal edges well.  Place parcel seam side down on a large parchment lined baking sheet.  Decorate with pastry trimmings and brush with beaten egg. Bake in a pre-heated 425 degrees oven for 35 to 40 minutes or until pastry has risen and golden brown.  Let stand for a few minutes before serving.


PORK CHOPS

Ingredients:

5-6 Pork Chops, cut 1 inch thick
2 Tbs. Shortening or Drippings
1 Tbs. Salt
1/2 Tsp. Pepper
1/4 Cup Ketchup
1 Tbs. Dry Mustard
2 Tsp. ARIZONA GUNSLINGER® SMOKIN' HOT RED JALAPEÑO PEPPER SAUCE 
2 Tbs. Cider Vinegar
1 Tbs. Sugar
1/3 cup Water

Preparation:

Brown pork chops in shortening, pour off drippings. Season with salt and pepper. Mix Arizona Gunslinger Red Jalapeno Pepper Sauce, ketchup, and dry mustard; spread on chops, combine vinegar, water, and sugar, pour over chops. Cover tightly; simmer 45 minutes.

Yield: 5-6 servings

SPICY CHEESE SPREAD

Ingredients:

1 Lb. Shredded extra-sharp cheddar cheese
1 (4oz) jar diced pimientos, drained
3/4 Cup chopped pecans
1/2 Cup Mayonnaise
12 Jalapeño Stuffed Olives, diced
2 Tbs. Dry Sherry
2 Tsp. ARIZONA GUNSLINGER® SMOKIN' HOT RED JALAPEÑO SAUCE 
1 Tbs. Olive Juice
1 Tsp. Sugar

Preparation:

Combine all ingredients, stir well and chill.

Yield: About 4 cups


 

SMOKIN' HOT BUFFALO WINGS 

Bill Marko - Owner Of Arizona Pepper Products!!

Ingredients:

2 Lbs. Chicken Wings (12 - 15 Wings)
1/4 Cup Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce 
1/2 Cup (1 stick) Melted Butter or margarine

Split wings at each joint, discard tips, pat dry

DEEP FRY: 400° for 12 minutes or until crispy; drain, OR

BAKE: 425° in roasting pan for 30 minutes; turn over and bake an addition 30 minutes

Mix sauce and butter. Dip wings to coat completely.
Serving suggestion: Accompany with celery sticks and blue cheese dip



SMOKIN' HOT AVOCADO DIP
Gay P.
Nashville, TN

Ingredients:

2 Ripe avocados
1/2 Cup mayonnaise
3 Tablespoons lemon juice
1 Teaspoon chili powder
1/2 Teaspoon Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce
1 Garlic clove, pressed
1/4 Teaspoon salt

Place avocados in a blender and blend until smooth. Stir in remaining ingredients. Refrigerate for 1 hour before serving to let flavors set.




SMOKIN’ HOT BLOODY MARY

Ingredients:

2 24oz. cans of V-8 Vegetable Cocktail
7oz. Creole mustard
1 1/2 Teaspoon prepared horseradish
1 Teaspoon garlic powder
1 Teaspoon cracked black pepper
1 1/2 Teaspoon Worcestershire Sauce
11 Dashes Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce

Pour 1 1/4 ounces of Vodka and 7 ounces of the mix on ice in a 12-ounce glass. Garnish with celery stick and lime slice.


SMOKIN’ HOT SHOTS

1 Shot Cinnamon Schnapps
2 Dashes Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce


PRAIRIE FIRE

1 Shot Tequila
2 Dashes Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce




SMOKIN' HOT CAJUN HAMBURGERS
Laura N.
Birmingham, AL

(Serves 4)

Ingredients:

1 1/2 lbs. ground beef
1 egg
1 large onion, chopped and cooked
2 garlic cloves, smashed and chopped
1 tsp. Worcestershire sauce
2-3 oz. Organic Harvest Red Jalapeno Pepper Sauce to taste.

· Place beef in a bowl.
· Add egg, cooked onion, garlic, salt, Worcestershire sauce and Organic Harvest Red Jalapeno Pepper Sauce.
· Heat cast iron pan or grill over medium heat. Add hamburgers and cook 8 minutes.
· Turn patties over 3 to 4 times during cooking.

OPTIONAL SAUCE

1/2 tsp. black pepper
1/2 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. paprika
1 tsp. oregano
2 tsp olive oil
1 1/2 cups beef stock, heated
1 tbsp. cornstarch 3 tbsp cold water

· Mix spices and herbs together; set aside
· Heat cast iron pan over medium heat. When hot, pour in oil. Add spice mixture and cook 1 minute.
· Add hamburgers and cook 8 minutes. Turn patties over 3 to 4 times during cooking.
· Remove hamburgers from pan and keep hot.
· Pour beef stock into the same pan. Boil 3 to 4 minutes
· Dissolve cornstarch in cold water; stir into sauce and cook 1 minute.

Pour sauce over hamburgers.

OYSTERS GUNSLINGER
Elaine J.
FT. Myers. FL

Ingredients:

12 oysters
12 oyster shells
1 cup flour
4 tbsp. butter
4 tbsp. dry white wine
2 tbsp. lemon juice
12 drops Arizona Gunslinger Red Jalapeno Pepper Sauce
1 tsp. paprika
salt and pepper

Flour, salt and pepper coat oyster. Sauté in butter until lightly browned on both sides. Remove oysters and place in shells. Add wine, paprika, lemon juice and shallots to the pan the oysters were sautéed in and heat for several minutes stirring constantly. Pour sauce over oysters and place 1 drop of Gunslinger on each oyster.

SMOKIN’ BAKED BEANS WITH A KICK!
Stan B.
Columbus. OH

Ingredients:

1 (16 oz.) can Pork and Beans
1/4 cup Brown Sugar
1 tbs. Chopped Onion
2 tbs. Arizona Gunslinger Smokin’ Hot Habanero Pepper Sauce

Mix all ingredients in a saucepan and cook over medium heat until bubbling.



SPICY SHRIMP
Helen B.
St. Louis, MO

Ingredients:

1/4 lb. bacon, chopped
1 stick (1/2 cup) butter or margarine
1 medium onion, chopped
4 garlic cloves, pressed
2 tablespoon Old Bay seasoning
2 teaspoon Organic Harvest Red Jalapeno Pepper Sauce
2 tablespoon lemon juice
1 1/2 pounds medium-size fresh shrimp, unpeeled

SAUTÉ bacon in a large skillet until crisp. Add butter and next 4 ingredients, and cook over medium heat until onion is tender.  Stir in lemon juice, Organic Harvest Red Jalapeno Pepper Sauce, and shrimp; cook, stirring often, 5 to 7 minutes or until shrimp turn pink. Serve with French bread.

Makes 3 to 4 main dish servings or 8 appetizer servings.

EASY BBQ
David W.
Baltimore, MD

Ingredients:

2 - 2 to 3 Lb. pork loin roasts
1 Tbsp. red pepper flakes (the kind that you sprinkle on pizza)
Hickory wood blocks and chips
2 bottles Arizona Gunslinger® Smokin' Hot BBQ Sauce
1 tsp. liquid smoke flavoring
1/2 cup red wine vinegar
2 tsp. Arizona Gunslinger® Smokin' Hot Red Jalapeno Pepper Sauce

Sprinkle red pepper flakes on pork and refrigerate overnight. On a charcoal grill, place charcoal on one side of bottom charcoal grate stacking the charcoal to about 2 inches below the cooking grate and add lighter fluid. Soak hickory blocks and chips in water for at least one hour. Light charcoal and wait for flames to die down and for ash to just form on coals. Add hickory blocks and then chips on top of charcoals. Place foil pie pan on other side of charcoal grate and fill with water. Put on cooking grate and place pork loins over pan of water, on opposite side from charcoal. Place lid on the grill and adjust vents so that hickory blocks and chips will smoke but not catch fire.

There is a certain art to this process. The key is to allow just enough air in to make the wood smoke but not flame up. If things are going right, there should be a tremendous amount of smoke coming from the grill with the lid on. If you think things are dying down too much, just lift the lid for a few minutes and the wood will flame up. Then when you replace the lid, the smoke will again start pouring out of the grill. Smoke the pork for about two to three hours this way. There is no need to turn the meat. Remove pork from grill. Combine Arizona Gunslinger® Smokin' Hot BBQ Sauce, liquid smoke, red wine vinegar and Arizona Gunslinger® Smokin Hot Red Jalapeno Pepper Sauce in a large crock pot. Place pork in crockpot and simmer on low/medium heat for 4 - 5 hours. Remove pork from crockpot and allow to cool. Shred pork with a fork and by hand and remove any fat or gristle from meat. Place meat into the serving dish. Spoon some of the barbecue sauce from crock pot onto meat to obtain desired consistency. Retain remaining sauce to serve with sandwiches. Serve barbecue on buns with coleslaw.

This stuff is so good you will not believe it. The problem is that once you make it people will beg you to make more. It freezes well so you may want to add another couple of pork loin roasts to the grill. Once you get all the implements in place, the smoking is very easy and you don't have to watch the grill too carefully. I usually do my yard work while the grill is smoking away.


SMOKIN’ HOT BBQ CHICKEN

Ingredients:

3 - 4 lb. Chicken pieces
Salt to taste
Pepper to taste
Arizona Gunslinger Smokin’ Hot BBQ Sauce

Salt chicken. Brown both sides until golden. Bake in 350* basting frequently with Arizona Gunslinger Smokin' Hot BBQ Sauce.

**Arizona Gunslinger Smokin' Hot BBQ Sauce makes a great steak sauce!

MACARONI CHICKEN SALAD

Ingredients:

2 cups uncooked seashell macaroni
2 cups sliced celery
1 1/2 cups diced cooked chicken
1/2 cup minced onion
1/2 cup chopped green pepper
1/2 cup sweet pickle cubes
1/2 cup Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce
Asparagus
1 cup mayonnaise
2 tsp. Prepared mustard

Cook macaroni according to package directions. Drain. Combine macaroni, celery, chicken, onion, green pepper, pickles, and asparagus. Combine mayonnaise and mustard. Spoon over salad; toss gently. Cover and chill.


SMOKIN’ HOT SEAFOOD SANDWICHES

Ingredients:

1/2 cup chopped Arizona Gunslinger Habanero Stuffed Olives
1/4 cup chopped celery
1/4 cup chopped green peppers
1/4 cup chopped pimento
1 - 7 1/2 oz. Can crab meat or tuna
1/2 cup mayonnaise
6 slices toasted bread
2 tbsp. Butter

Combine first 5 ingredients. Mix in mayonnaise. Spread bread slices with butter and fill with seafood mixture.


GUNSLINGER MEATLOAF

Ingredients:

2 lbs. Ground Beef
2 tbsp. Mustard
1 egg
1/4 cup ketchup
1 onion finely chopped
10 Arizona Gunslinger Garlic Stuffed Olives, sliced
1 tsp. salt
1/4 tsp. Pepper
3 strips bacon
1 green pepper, cut in rings
1 tomato, sliced

Beat egg, add mustard, ketchup, onion, olives, salt, and pepper. Add meat. Mix well. Line bottom of a loaf pan with bacon strips, then green pepper rings and tomato slices. Pack meat mixture on top. Bake at 350° for 1 hour and 15 minutes.

GUNSLINGER CHEESE SPREAD

Ingredients:

1 5 oz. jar pimiento cheese spread
1 2-1/4 oz. can of deviled ham
1/2 cup mayonnaise or salad dressing
2 tbsp. minced parsley
1 tbsp. minced onion
1/4 cup Arizona Gunslinger Jalapeno Olives chopped
1 tsp. Arizona Gunslinger Jalapeno Red Pepper Sauce

Combine all ingredients; beat with electric mixer 5 minutes. Chill. Serve with crackers, potato chips or fresh vegetables

GOURMET COCKTAIL HAMBURGERS
Ingredients:

1 Lb. Ground Beef
1/2 cup beer
1/2 cup ketchup
2 Tbs. Worcestershire Sauce
1/2 tsp. salt
1 tsp. pepper
2 Tbs. Arizona Gunslinger Red Pepper Sauce
20 (2-inch) Cocktail Buns

Shape ground beef into 20 (2-inch) patties.  Place in single layer in a shallow baking pan.  Bake at 475 degrees for 15 minutes or until done, drain well.  Combine next six ingredients in medium saucepan; bring to a boil.  Add patties to sauce mixture; reduce heat and simmer, uncovered 10 minutes.  Serve on buns.  

Makes 20 appetizers



SLINGER' SPICY HOT SAUSAGE CHEESE BALLS

Ingredients:

1 lb. bulk pork sausage
1 lb. sharp cheddar cheese, grated
2 tbs. Arizona Gunslinger Smokin' Hot Chipotle Habanero Pepper Sauce
3 cups biscuit mix
1/4 to 1/2 cup water

Mix all ingredients and form into bite-size balls.  Bake 10 to 15 minutes at 375 degrees.



RUSTLER'S COCKTAIL

Ingredients:

1/4 cup 101-proof Wild Turkey Rye Whiskey
1 tsp. fresh lime juice
1 tsp. simple syrup
3 dashes of your favorite Arizona Gunslinger Smokin' Hot Red Pepper Sauce

Mix all ingredients in a cocktail shaker with ice and strain into a shot glass.



SLINGIN' RANCH DRESSING

Combine 1/2 cup ranch dressing and 1/2 cup Arizona Gunslinger Smokin' Hot BBQ Sauce.



ARIZONA HIGH NOON

Ingredients:

2 - 46oz. cans V-8 vegetable cocktail juice
7 oz. creole mustard
1 1/2 tbs. prepared horseradish
1 tbs. garlic powder
1 tbs. celery salt
1 tbs. cracked black pepper
1 1/2 tbs. Worcestershire sauce
Vodka
Arizona Gunslinger Smokin' Hot Garlic Stuffed Olives
4 tbs. Arizona Gunslinger Smokin' Hot Red Jalapeno Pepper Sauce

Mix all ingredients thoroughly, chill and keep refrigerated.  Add 1 1/4 oz. vodka to 7 oz. mix.  Garnish with Arizona Gunslinger Garlic Stuffed Olives




CITY SLICKER CLAM CHOWDER

Ingredients:

- 10 oz. can New England clam chowder
1 - 10 oz. can cream of celery soup
1 - 10 oz. can cream of potato soup

1 - 6.5 oz. can chopped clams
1 soup can milk
2 tbs. Arizona Gunslinger Smokin' Hot Green Jalapeno Pepper Sauce

Combine all ingredients in a saucepan.  Heat, stir and serve.



QUICK DRAW SAUCE

Ingredients:

1/4 cup Dijon Mustard
1/4 cup Mayo

2 tbs. Arizona Gunslinger BBQ Sauce
2 tbs. Arizona Gunslinger Habanero Pepper Sauce

Mix all ingredients in a small bowl and chill before serving.



FRESH GUNSLINGER GRAPE SALSA

Ingredients:

2 cups seedless grapes, coarsely chopped
1/2 cup chopped green onion
1/2 cup diced fresh chilies
2 tbs. chopped cilantro
2 tbs. vinegar
1 clove garlic - minced
1/2 tsp. kosher salt
1 tsp. Arizona Gunslinger Smokin' Hot Green Jalapeno Pepper Sauce

Combine all ingredients in a medium bowl; mix well. Let stand at least 1 hour.  Drain off excess liquid before serving.



SOUTH OF THE BORDER TACO BAKE

Ingredients:

1 lb. ground beef
1 (10.5 oz.) can condensed tomato soup
1 cup Arizona Gunslinger Roasted Garlic Salsa
1/2 cup milk

6 flour tortillas, cut into pieces
1 cup shredded cheddar cheese
4 tbs. Arizona Gunslinger Smokin' Hot Habanero Pepper Sauce

Preheat oven to 400 degrees.  Brown ground beef and drain well.  Combine ground beef, soup, Arizona Gunslinger Roasted Garlic Salsa, milk, tortillas, Arizona Gunslinger Habanero Pepper Sauce, and 1/2 of the cheese.  Bake for 30 minutes.  Sprinkle with the remaining cheese prior to serving.



SMOKIN' HOT TURKEY SALAD

Ingredients:

3 cups cooked cubed turkey breasts
1 (16 oz.) can pineapple tidbits, drained
1 (8 oz.) can sliced water chestnuts, drained
4 green onions, sliced
1/2 cup Arizona Gunslinger Smokin' Hot Honey Mustard 

Combine first 4 ingredients.  Refrigerate overnight and serve with 
Arizona Gunslinger Smokin' Hot Honey Mustard.


BLAZIN' SADDLES PEANUT BRITTLE

Ingredients:

2 cups sugar
1/2 cup light corn syrup
2 tsp. ARIZONA GUNSLINGER SMOKIN' HOT HABANERO PEPPER SAUCE
1 tbs. butter
1 tsp. baking soda
2 cups dry roasted peanuts

Combine sugar and corn syrup in a saucepan.  Cook over low heat, stirring until sugar dissolves.  Cover and cook on medium heat in a large saucepan combine another 2 minutes.  Uncover, add peanuts, and cook stirring occasionally to crack stage (300 F).  Stir in butter, baking soda, and ARIZONA GUNSLINGER HABANERO SAUCE.  Pour into buttered jelly-roll pan and spread thinly.  Cool and break into pieces.


BUSHWACKER BLOODY MARY MIX

Ingredients:


6 lb. ripe tomatoes, peeled and quartered
1/2 onion roughly chopped
1 stock celery roughly chopped
2 tbs. fresh lemon juice
1 tsp. Worcestershire sauce
1 tsp. crushed red pepper
2 tbs. ARIZONA GUNSLINGER SMOKIN' HOT CHIPOTLE HABANERO PEPPER SAUCE
salt and pepper to taste
Vodka

In a large saucepan combine tomatoes and next 5 ingredients.  Cook 10 min. over medium heat.  Cool ingredients and puree in a blender.  Return pureed mixture to the pan and cook for 5 min.  Do not boil.  Cool and add salt and pepper.  Add 1 1/4 oz. vodka to 7 oz. of the mix.


GUNSLINGER WHITE BBQ SAUCE

Ingredients:

1 cup mayonnaise
1/3 cup apple cider vinegar

3 tbs. water
1 tsp. Worcestershire sauce
1/2 tsp. kosher salt
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. fresh ground black pepper
1 tsp. ARIZONA GUNSLINGER SMOKIN' HOT HABANERO PEPPER SAUCE

Stir all ingredients into a small bowl.  Serve immediately or refrigerate for up to 3 days.


GUNSLINGER CHEESY VEGETABLE SAUCE

Ingredients:

1/2 cup shredded cheddar cheese
1/2 cup sour cream

1/4 cup (1/2 stick) butter
2 tbs. chopped fresh parsley
1/2 tsp. garlic powder
salt and pepper to taste
2 tbs. ARIZONA GUNSLINGER SMOKIN' HOT GREEN JALAPENO PEPPER SAUCE

Combine all ingredients in a glass bowl.  Microwave at MEDIUM-HIGH for 2 minutes or until cheese melts, stirring at 1-minute intervals with a wire whisk.  Serve over cooked broccoli, cauliflower or potatoes.


COWBOY CHEESY FRIES

Ingredients:

4 cups curly fries
1 stick butter
1/4 cup flour
1 cup milk
Pinch of nutmeg
8 oz. cubed Velveeta cheese
1/2 cup lager beer
1 tsp. ARIZONA GUNSLINGER SMOKIN' HOT JALAPENO PEPPER SAUCE
1/2 tsp. kosher salt

Bake curly fries as the label directs.  Melt butter in a medium saucepan over medium-high heat.  Sprinkle in flour and whisk until smooth.  Whisk in milk and nutmeg.  Whisk in Velveeta cheese until melted.  Whisk in salt and GUNSLINGER hot sauce and beer.  Add to the fries and toss.



BLACK BEAN TORTILLA WRAPS

Ingredients:

12 large burrito size tortillas
1 - 8 oz. package cream cheese, softened
1 cup sour cream
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded
1 - 15 oz. can black beans, rinsed and drained
1 package dry taco seasoning mix
1/3 cup Arizona Gunslinger Smokin' Hot Chipotle Salsa

Combine all ingredients except tortillas and mix well.  Spread a thin layer of cheese mixture on each tortilla and roll each tortilla up and place seam side down on a large plate.  Chill for at least an hour before slicing into 1-inch pieces.  Serve with extra Arizona Gunslinger Smokin' Hot Chipotle Salsa.  This starter is very tasty and so easy.  The end result is actually quite elegant and makes for a nice presentation.  You can add different types of beans for a different flavor and appearance.  Also feel free to add some sliced black or green olives or jalapeno peppers for some zip.  Make the roll-ups a day in advance and keep them refrigerated until just before you need them.  Then simply slice the rolled tortillas into the 1 inch thick pieces and arrange them on a serving platter with a dish of salsa in the middle for dipping.

The Skinny: Use light cream cheese and sour cream. You can also get by with light or low-fat cheddar and Monterey Jack cheeses.


QUICK SLINGER' FETTUCINE ALFREDO

Ingredients:

1 (8oz.) package fettuccine cooked and drained
6 tbs. butter
1/2 cup grated Parmesan cheese
2 tbs. heavy cream
4 tbs. ARIZONA GUNSLINGER SMOKIN' HOT GREEN JALAPENO PEPPER SAUCE

In a saucepan over low heat, melt butter.  Add heavy cream, cheese, and ARIZONA GUNSLINGER SMOKIN' HOT GREEN JALAPENO PEPPER SAUCE.  Heat thoroughly and pour over fettuccine and toss. Serve warm.


GUNSLINGER SWORDFISH

Ingredients:
4 swordfish steaks
1 tomato (about 6 oz.)

1 green onion
1 cup ARIZONA GUNSLINGER MANGO HABANERO SALSA
1 tbs. fresh lime juice
1/2 tbs. ARIZONA GUNSLINGER SMOKIN' HOT HABANERO PEPPER SAUCE

Dice tomato and slice onion and mix with salsa, lime juice, and GUNSLINGER HABANERO hot sauce.  Broil swordfish on broiler pan rack 4 to 6 inches from heat until fish is opaque in the center.  About 11 to 15 minutes.  Turn once.  Arrange fish on plates and top with salsa mixture.

GUNSLINGER HONEY MUSTARD CHICKEN

Ingredients:


4 chicken breasts (boneless and skinless)
2 cups potatoes, shredded
1/2 cup ARIZONA GUNSLINGER SMOKIN' HOT HONEY MUSTARD
1 sliced onion

Spread shredded potatoes in bottom of a 9x12-inch lightly greased casserole.  Placed sliced onion on top of potatoes.  Place chicken breasts on top of onions and drizzle ARIZONA GUNSLINGER SMOKIN' HOT HONEY MUSTARD.  Bake 45 minutes at 400 degrees.  Season to taste.



SMOKIN' HOT CHUCK STEAKS

Ingredients:
4 (6 oz.) boneless lean beef chuck eye steaks
1/4 cup ARIZONA GUNSLINGER SMOKIN' HOT STEAK SAUCE

2 tbs. brown sugar
3 tbs. fresh lime juice

Combine ARIZONA GUNSLINGER SMOKIN' HOT STEAK SAUCE, brown sugar and lime, reserving 2 tbs. of marinade.  Place beef in a plastic bag and add marinade, turning to coat.  Marinade for 30 min.  Pour off marinade and grill steaks for 14 to 20 minutes.  Brush with reserved marinade during last 2 minutes of cooking.


SLINGIN' BBQ BLOODY MARY

Ingredients:

8 cups tomato juice
1 cup vodka
3/4 cup ARIZONA GUNSLINGER SMOKIN' HOT BBQ SAUCE
1/3 cup fresh lemon juice
3 tbs. Worcestershire sauce
3 tbs. ARIZONA GUNSLINGER SMOKIN' HOT JALAPENO PEPPER SAUCE
1 tsp. celery salt
2 tsp. prepared horseradish
lime wedge and celery salt

In a large pitcher, combine first 8 ingredients and MIX thoroughly.  Moisten each glass rim with lime and dip in celery salt.  Fill glasses with ice and mixture.  Garnish with any 5 ARIZONA GUNSLINGER SMOKIN' HOT STUFFED OLIVES.



SPICY BLOODY MARY

TOTAL 10 MIN.
MAKES 7 CUPS

Ingredients:

1/4 tsp. granulated sugar
1 tsp. celery salt
2 tsp. Worcestershire sauce
2 tsp. prepared horseradish
2 tsp. ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPEÑO PEPPER SAUCE
1/4 cup fresh lime juice (from 2 limes)
1 tsp. lemon zest plus 1/4 cup fresh juice (from a large lemon)
1/4 cup drained cocktail onions
1/2 cup roughly chopped scallion tops
1/4 cup drained roasted red peppers
1 (32-46oz) Large container plain vegetable juice

Process all ingredients in a blender until smooth. Refrigerate in an airtight container up to 4 days.


GUNSLINGER'S BEST BAKED FISH

Ingredients:

1 lb. cod
1/2 cup ARIZONA GUNSLINGER SMOKIN' HOT HABANERO SALSA
1/4 cup ARIZONA GUNSLINGER SMOKIN' HOT HONEY MUSTARD

Arrange fish in a baking casserole that has been sprayed with non-stick cooking spray.  Bake at 450 degrees, uncovered, for 4 to 6 minutes.  Drain any liquid.  Combine GUNSLINGER SALSA and  HONEY MUSTARD and spoon over fish.  Return to oven for 2 minutes to heat sauce.


SMOKIN' HOT CRISPY FRIED CATFISH

INGREDIENTS:

6 medium catfish filets
1 tsp. salt
1/4 tsp. fresh ground pepper
1/2 cup ARIZONA GUNSLINGER SMOKIN' HOT CHIPOTLE HABANERO PEPPER SAUCE
2 cups self-rising cornmeal
Canola Oil

Sprinkle catfish with salt and pepper.  Marinate catfish in ARIZONA GUNSLINGER PEPPER SAUCE for 1 to 2 hours in the refrigerator.  Place cornmeal in a paper bag and add catfish filets in the paper bag, one at a time, and shake until completely coated.  Fry in deep hot oil over high heat until fish floats to the top and are golden brown; drain well.  Serve hot.  Garnish with parsley and lemon.


HOME COOKIN' BUTTERMILK SALAD DRESSING

Ingredients:

2 cups buttermilk (low fat is OK)
2 cups mayonnaise (fat-free is OK)
2 tbs. ARIZONA GUNSLINGER SMOKIN' HOT GREEN JALAPENO PEPPER SAUCE
1/2 cup minced fresh parsley
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. fresh ground pepper

Combine all ingredients in a bowl and whisk until smooth.  Cover and chill until serving.


GUNSLINGER PARTY MIX

Ingredients:

1 cup butter melted
1 tbs. Worcester Sauce
1 tsp. curry powder
1/2 tsp. garlic salt
4 tbs. ARIZONA GUNSLINGER SMOKIN' HOT RED JALAPENO PEPPER SAUCE
6 cups corn chips
4 cups cheese crackers
3 cups mixed nuts
4 cups ARIZONA GUNSLINGER SMOKIN' HOT MICROWAVE POPCORN popped
1 1/2 cups walnut pieces

Stir together first 5 ingredients.  Combine chips and next 4 items in a roasting pan: add butter mixture and stir to coat.  Bake at 250 degrees for 1 hour.


GUNSLINGER OVEN-FRIED CATFISH

Ingredients:

6 (4-oz) Catfish fillets

3/4 tsp. salt
4 oz. ARIZONA GUNSLINGER RED JALAPENO PEPPER SAUCE
1 1/2 cups yellow cornmeal
Vegetable cooking spray
Tartar sauce

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