Recipes You Can Use

What's Cooking??? Our customers are our best promoters. They are also wonderful cooks who come up with mouth-watering recipes for Cannon's Sweet Hots and all of our other special products. We think you will find simple and delicious answers to that age-old question "What's cookin'?"

Chipotle Cheeseburger   Salts or No-Salts
The Perfect Margarita
  Besito Caliente
Taco Seasoned Pork Chops  Mexican Meat Seaoning
Italian Turkeyloaf Jalapeno Catsup
Purple Cow Besito Caliente
Red Chile Shrimp Red Chile Marmalade
Salsa Stuffed Mushrooms Cannon Fire Salsa
Angry Squid Pure Stuff
Green Chile Lasagna Just Plain Green Chile
Green Chile Hot and Sour Soup Just Plain Green Chile and Cannon Fire Salsa
Triple Chile Chicken Jalapeno Jelly, Red Chile Honey Mustard, Just Plain Green Chile
Spicy-Sweet Ribs and Beans Jalapeno Jelly
Acapulco Artichoke Aioli Chile Dip  Honey Mustard with Dill and Sweet Hots
Wings A'More Cherry A'More
Balls of Fire Hush Puppies Cannon Fire Salsa and Jalapeno Sweet Hots
Chile Chocolate Peanut Cheesecake Just Plain Green Chile
Summer Fish Tacos Sweet Hots
John's Prize Winning Green Chile Stew
 Just Plain Green Chile
Sweet Hot Empanaditas Sweet Hots
Shrimp Framen Red Hots
Red Hot Tortilla Rollups Red Hots
Sweet Hots & Brie Sweet Hots

Chipotle Cheeseburger
1/2 tablespoon (or more for taste) Chipotle Salt Blend or Chipotle Seasoning Blend
1 pound hamburger meat
4 slices of American cheese

Mix blend with hamburger meat. Form into 4 patties, either grill or broil the patties and place cheese on top after flipping. Our Green Chile, Red Chile, or Jalapeno blends can be substituted if preferred.


The Perfect Margarita
(Courtesy of La Posta de Mesilla)
1 oz. Tequila
1/2 oz. of Besito Caliente
2 oz. Sweet/Sour mix
1/2 oz. orange liqueur
1/2 cup cracked ice
1/4 cup margarita or kosher salt

Pour first 5 ingredients into a medium sized shaker, add the cracked ice, cover and shake gently. Pour into salted margarita glass and top with a splash of lime juice. Enjoy!


Taco Seasoned Pork Chops

6 pork chops (more if needed)
1 c. uncooked rice
8 oz. tomato sauce
1 c.
1 pkg. Mexican Meat Seasoning 
Season and flour pork chops. Brown them and set aside. Pour rice in bottom of greased 9 x 13 inch pan. Place pork chops on top. Mix tomato sauce, water and Mexican Meat seasoning together. Pour over rice and pork chops. (Make sure some of the sauce gets under the pork chops). Bake at 350 degrees for 1 hour.  Sprinkle cheese on top near the end of cooking and serve.


Italian Turkeyloaf
1 cup
Jalapeno Catsup
¾ cup parmesan

2 tbsp tomato paste

1 tbsp basil

1 tbsp oregano

½ cup chopped onion

4 cloves garlic

½ tsp salt

1 egg, beaten

½ cup bread crumbs

1 ½ pounds ground turkey

Preheat the oven to 350 F. In a large bowl, stir Catsup with cheese, tomato paste, basil, and oregano. Divide mixture in half.  Combine one half with onion, garlic, salt, and egg. Stir in breadcrumbs. Crumble turkey into same bowl and mix gently until evenly combined.  Press meat mixture gently into a greased meatloaf pan. Spread remaining Catsup mixture over the top. Bake for 50 to 60 minutes or until internal temperature registers 170 F.  Let cool for 5 minutes, slice and serve.


Purple Cow
1# Hamburger meat
1/4 cup
Besito Caliente
dash of salt

Mix and mash all of the ingredients together, pose purple hamburger into burger shapes, grill.


Red Chile Shrimp
24 Shelled, deveined uncooked extra large shrimp

3/4 cup Red Chile Marmalade

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon pepper


Thread shrimp onto skewers, heat grill.  Combine remaining ingredients, reserve about half, brush the remaining glaze over shrimp.  Oil grill grates and grill shrimp, covered for about 2 minutes, brush both sides with glaze, grill an additional 4-6 minutes or until shrimp turn pink.


Salsa Stuffed Mushrooms
2 dozen mushrooms, cleaned, stems removed
1/4 cup finely diced onion
Finely diced mushroom stems
4 slices bacon, cooked well, drained and crumbled
1/4 cup Fire Salsa
1/4 cup dried bread crumbs

Steam or fry the mushrooms for about three minutes, just to soften them a bit. In about 3 Tablespoons butter, or olive oil (or bacon fat, yum!) sautee the onions and mushroom stems until soft. Add the bacon, Salsa and bread crumbs to onion and mushroom stems. Stuff mushrooms with the mixture. Place in the baking dish and bake at 400 degrees for approximately 15 minutes.


Angry Squid

1 pound squid cut into rings

Habanero Powder, or Red Chile powder instead for "Disgruntled Squid"
1/4 cup peanut oil

2 teaspoons sesame oil

3 small green onions, chopped

2 teaspoons soy sauce

lime juice


Dust the squid with the powdered habanero.  Heat the oils in a skillet and saute the calamari until dark, about 1 minute.  Remove and keep warm.  Add the onions, soy sauce, and a little lime juice to the skillet and cook the onions until soft.  Return squid to pan and toss with sauce.  Serve immediately.


Green Chile Lasagna
Serves 4
1 lb. Italian Sausage, crumbled
2 cloves garlic, diced
1/4 onion, diced
1/4 cup white wine
1 - 16 oz. container of Ricotta cheese
1 - 16 oz. container of Parmesan/Romano cheese
1 - 16 oz. container of Asiago cheese
1 - 1/2 lb block of Fontina cheese, grated
1 package of lasagna noodles, cooked according to package directions
2 Tablespoons of olive oil
1 - 16 oz. jar commercially prepared Alfredo Sauce
1 - 16 oz. jar Cannon's Just Plain Green Chile (mild or hot)
1- 9 x 13 baking dish, lightly greased.

Cook lasagna noodles according to package directions. Drain.
In a large skillet, lightly brown diced garlic and onion in the olive oil. Add crumbled Italian sausage and brown. Deglaze skillet with 1/4 cup white wine. Add Alfredo sauce and chile, mix well and remove from heat.
In lightly greased 9 x 13 pan, layer 1/3 of sausage mixture, noodles, 1/2 to 1 cup of each cheese. Repeat layers, ending with grated Fontina. Place pan, uncovered, in preheated 375 degree oven and bake for approximately 30 minutes or until cheese is bubbly and slightly browned. Remove from oven. Let dish rest for 5 minutes. Serves 6 to 8.
Serve with fresh salad, garlic bread and enjoy!


Green Chile Hot and Sour Soup
Edith Shulman — Grand Prize Winner, Amateur
1 Tablespoon vegetable oil
1/2 lb. Lean pork cut in 2 inch strips
1/2 cup sliced mushrooms
3 — 14 oz. cans chicken broth, about 6 cups
1 cup Cannon's Just Plain Green Chile Hot, drained
1/4 cup Cannon Fire Salsa medium
2 Tablespoons lime juice
1 Tablespoon white vinegar
2 Tablespoons corn starch dissolved in 1/4 cup water
2 eggs, beaten lightly
4 green onions thinly sliced, including stems

Heat oil in large saucepan. Add pork and mushrooms. Cook on medium heat until pork is no longer pink. Add chicken broth and bring to a boil. Add green chile, salsa, lime juice and vinegar. When soup returns to a boil, gradually add corn starch mixture, stirring until soup is thickened. Remove from heat and slowly add beaten eggs, stirring slowly until eggs form strands. Garnish with green onions.
Serves 6 to 8. Enjoy!


Triple Chile Chicken
6 tablespoons Jalapeno Jelly
3 tablespoons white wine vinegar
3 tablespoons
Red Chile Honey Mustard Hot
4 boned, skinned chicken breast halves rinsed and patted dry
1/2 jar Just Plain Green Chile (Hot or Mild)
5 oz. sliced jack cheese

In a 9" by 13" pan, combine Jalapeno Jelly, Red Chile Honey Mustard, and vinegar. Put into an oven pre-heated to 375º and occasionally whisk until Jalapeno Jelly is melted and sauce is blended, 5 to 10 minutes. Turn chicken in sauce in the pan, arranging pieces side by side. Bake at 375º for 15 minutes. Spoon Just Plain Green Chile evenly over each chicken piece, lay cheese on chile and chicken covering evenly; baste with sauce. Continue to bake chicken until it is no longer pink in thickest part ( cut to test), about 5 to 10 minutes more. Put chicken on plates and spoon sauce around portions, serve.


Spicy-Sweet Ribs and Beans
2 (16-ounce) cans pinto beans, drained
4 pounds country-style pork ribs, trimmed
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion, chopped
1  jar Jalapeño Jelly
1 bottle hickory-flavored barbecue sauce

Place beans in a 5-quart electric slow cooker; set aside.
Cut ribs apart; sprinkle with garlic powder, salt, and pepper. Place ribs on a broiling pan.
Broil 5 1/2 inches from heat 18 to 20 minutes or until browned, turning once. Add ribs to slow cooker, and sprinkle with onion.
Combine jelly, barbecue sauce, and hot sauce in a saucepan; cook over low heat until jelly melts. Pour over ribs; stir gently.
Cover and cook at HIGH 5 to 6 hours or at LOW 9 to 10 hours. Remove ribs. Drain bean mixture, reserving sauce. Skim fat from sauce. Arrange ribs over bean mixture; serve with sauce.
Yield: Makes 8 Servings
Acapulco Artichoke Aioli Chile Dip
Elaine Sweet — First Place, Appetizers
For Aioli:
1 egg yolk
2 teaspoons fresh lemon juice
3 cloves garlic, minced
1/4 teaspoon Honey Mustard with Dill
1/2 teaspoon sea salt
1/2 teaspoon fresh parsley, chopped
1/2 teaspoon white pepper
1/2 cup extra virgin olive oil



For Artichoke:
1/3 cup chopped green onions
2 cloves garlic, minced
1 teaspoon extra virgin olive oil
1 — 14 oz. can artichoke hearts, drained
1/2 cup grated asiago cheese
1/2 teaspoon each white pepper and sea salt
1 — 9 oz. jar Cannon's Sweet Hots, Mild or Hot
1/3 cup grated Parmesan cheese
2 teaspoons fresh basil, chopped
1/2 teaspoon Hungarian paprika
Fresh tortilla chips

For Aioli: Place all aioli ingredients in bowl of food processor and pulse enough times to emulsify ingredients. Set aside.
For Artichoke Dip: Preheat oven to 450 degrees. Heat 1 teaspoon olive oil in sautee pan and when hot, add green onions and garlic, cooking for 2 minutes, stirring intermittently. Remove from heat. Place artichokes in large bowl, breaking into bite sized pieces. Add aioli mixture, Asiago cheese, white pepper, sea salt, Sweet Hots Mild and toss. Spray a 1 quart baking dish with with nonstick spray and transfer artichoke-Sweet Hot mixture to dish. Sprinkle top with Parmesan cheese, basil and paprika. Bake for 10 minutes or until bubbly. Cool slightly and serve with fresh tortilla chips.
Serves 8.


Wings A'More

1 package chicken wings (8-10 wings)
1 cup Cherry A'More gourmet hot sauce
1 shot bourbon (optional)

Combine one bottle Cherry A'more with one shot of bourbon. Marinate chicken wings for 4 hours. Remove wings from marinade and grill until done.

Option: Substitute Cherry A'More with Besito Caliente.


Balls of Fire Hush Puppies
Mary Shivers — First Place Side Dish
3/4 cup yellow cornmeal
1/4 cup flour
1 Tablespoon baking powder
1 Tablespoon oil
1 egg
1/3 cup buttermilk
2 Tablespoons Cannon Fire Salsa, medium or hot
1/4 cup Cannon's Sweet Hots Green Jalapeno
1/4 cup finely chopped onion
1 cup canned whole kernel corn, drained
6 cups oil for deep frying.

Preheat oil to 375 degrees. In a large bowl, stir together first three ingredients. In a separate bowl, stir together next five ingredients. Pour over first mixture and stir until just blended. Stir in onion and corn. Deep fry by teaspoons about 2-3 minutes or until golden brown, turning once. Drain well and serve immediately.
Serves 12, 2 per person.


Chile Chocolate Peanut Cheesecake
Peter Halferty — First Place Desserts
1 cup crunchy peanut butter
2 — 8 oz. packages cream cheese, softened at room temperature
1/2 cup Cannon's Just Plain Green Chile, mild, drained
2 cups powdered sugar
1 — 12 oz. tub frozen whipped topping, thawed
1 — 9 inch prepared chocolate cookie crust, baked following package directions
1 jar hot fudge sundae sauce

In a mixing bowl, combine peanut butter, cream cheese, chile, powdered sugar and topping. Blend well. Pour mixture into the prepared crust. Smooth and level. Cover and chill at least 2 hours. (Can be placed in freezer to expedite chilling). When ready to serve, warm hot fudge sauce and drizzle over each slice.
Serves 6 — 8. Enjoy!


Summer Fish Tacos
1 - 9 oz. jar Cannon's Sweet Hots
1 to 2 lbs. grilled Yellowtail
2 corn tortillas per person or 1 10 inch flour tortilla per person
Chopped tomatoes (1/4 tomato per taco)
Chopped avocado (1/4 avocado per taco)
Chopped onion to taste (optional)
Shredded lettuce
Grated cheese
2 Tablespoons olive oil

FISH: You may use any grilled fish such as tuna, halibut or salmon. If desperate, fish sticks may also be used.
Heat olive oil in skillet on stove. Place each CORN tortilla in skillet separately for 1 to 2 minutes to soften and then drain. (Warm flour tortilla in microwave for 25 seconds just prior to making tacos)
Chop tomatoes, avocados and onions. Shred lettuce and grate cheese before warming tortillas. Break fish into bite size pieces. After draining (or warming) tortillas, fold in half. Fill with fish and desired condiments, then top with Cannon's Sweet Hots (Mild, Hot or Jalapeno to taste).


John's Prize Winning Green Chile Stew
>2 lb. Pork Roast
2 lbs. Potatoes, diced
1 lb. Onion, diced
2 - 16 oz. cans diced tomatoes
1 - 16 oz. jar Just Plain Green Chile, (mild or hot)
5 Tablespoons Cumin
2 Tablespoons Coriander
Chicken Bouillon (to taste)
6 cloves Garlic

Make six slits in pork roast and stuff with garlic cloves. Bake at 350 degrees until roast can be shredded. Combine shredded pork and remaining ingredients in a large stockpot and cook until vegetables are done, approximately 30 minutes. Top with grated cheese and serve with warm flour tortilla.
Serves 8-10.


Sweet Hot Empanaditas
Pastry 8 oz. cream cheese, softened
8 oz. butter or margarine, softened
2 cups flour
1 to 2 tablespoons of sugar (or sugar substitute)

Also need: 1 to 2 9 oz. jars of Sweet Hots (Hot, Mild, Jalapeño, or Red Hots)

Cut cream cheese and butter into flour and sugar mixture until it is the size of small peas. Mix into a ball and chill in the refrigerator at least one hour. Drain Sweet Hots, reserving liquid.
Take one-third of dough. Roll the dough out on a floured board to 1/4-inch thickness. Cut the dough in three-inch circles. Place one teaspoon of drained Sweet Hots in center of each circle. Fold dough in half, moistening edges with Sweet Hot juice.
Crimp edges together with a fork. Cut vents (half moon shape) in top of pastry with sharp knife. Brush the tops of each pastry with Sweet Hot juice and sprinkle with sugar. Bake at 375 degrees for 12 to 15 minutes, or until pastry is a light golden tan in color. Repeat with remaining dough. Serve warm or cold.
Makes approximately 4 dozen.


Shrimp Framen
1/2 lb. shrimp per person
9 oz. Red Hots
8 oz. beer
2 Tablespoons olive oil (used 1 at a time)
1 package fettuccine
1 16 oz. jar of Alfredo sauce

Peel raw shrimp and marinate overnight in beer, Red Hots, and 1 tablespoon of the oil. Remove shrimp from marinade and refrigerate until ready to use. Boil marinade 3-5 minutes. Warm Alfredo sauce on the stove. Add marinade to Alfredo sauce to taste. Cook fettuccine according to package directions using remaining 1 tablespoon of olive oil in the cooking water. Grill shrimp. Serve Alfredo sauce over fettuccine, top with grilled shrimp and enjoy.
OPTION: Boil shrimp in marinade to enhance flavor of Red Hots in shrimp.


Red Hot Tortilla Rollups
1 8 oz. pkg. cream cheese, softened
1 9 oz. jar Cannon's Red Hots
1 pkg. 8 - 10 inch flour tortillas

Soften cream cheese (microwave on high 25 - 30 seconds). Add one heaping tablespoon of Red Hots to the softened cream cheese and mix well. (May use more Red Hots to taste.)
Soften one tortilla in microwave (high 20-25 seconds). Spread with Red Hots mixture and roll up. Secure with toothpicks at 1/2-inch intervals. Chill for at least one hour. Using sharp knife, cut into sections secured with toothpicks and serve. 2 - 6 servings per person per tortilla.


Sweet Hots & Brie
Thanks to Jenny Rudniki—this is Awesome Brie!!!
1 6-8 inch round Baby Brie
1 package of Phyllo dough, thawed (may also use puff pastry)
1 9-oz. jar Sweet Hots Mild
Preheat oven to 400 degrees.

Remove 2 to 4 sheets of Phyllo dough from container, following directions for use on box. Replace remaining dough in refrigerator or freezer.
Place round of Baby Brie in center of dough sheets. Top with 1/2 jar of Sweet Hots. Wrap securely with dough, sealing edges with liquid from Sweet Hots. Bake in 400 degree oven for 20-25 minutes or until golden brown.
Remove from oven and let sit 5-10 minutes. Pour remaining Sweet Hots over top of Brie and serve with crackers.
1. Mix remaining Sweet Hots with dried cranberries, slivered almonds or pine nuts, and pour over top of baked Brie.
2. Slice a pear (Bartlett or Bosque) lengthwise. Layer pear on Sweet Hots before wrapping brie in Phyllo dough.
Bake and serve as above.