Cholula Green Pepper Sauce 150 ml
Cholula Green Pepper Hot Sauce, our newest flavor, brings a zesty burst of jalapeño and poblano peppers to our signature spices. While Mexican favorites are popular, we suggest creative uses like salads, in dips or even as a marinade. It is sure to be your new go-to. Uncap Real Flavor with Cholula Green Pepper.
Ingrediënts: jalapeño pepper, water, sugar, salt, poblano pepper, acetic acid, garlic powder, xanthan gum, poblano pepper flavor, sodium benzoate (preservative) and metabisulfite (preservative. Contains sulfites.
Specifications:
Content: | 5 oz / 150 ml |
Pairs great with:
Citrus glazed shrimp skewers
Shrimp Skewers
- 2 oranges, zested and juiced
- 2 lemons, zested and juiced
- 2 limes, zested and juiced
- 1 teaspoon garlic, minced
- 2 tablespoons canola oil
- 2 tablespoons Cholula® Green Pepper Hot Sauce
- 4 large white button mushrooms, cut in half
- 1/2 green pepper, largely diced
- 1/2 red pepper, largely diced
- 1/2 large red onion, largely diced
- 12 pieve U-10 shrimp, peeled and deveined
- 4 wooden skewers, soaked in water for 20 minutes
Pasta Salad
- 2 cups radiatore pasta, fully cooked
- 1/2 cup corn, roasted and shucked
- 1/2 cup cucumber, peeled, seeded, and small diced
- 1/2 cup red onion, small diced
- 2 lemons, zested and juiced
- 1/2 cup extra virgin olive oil
- 1 teaspoon dijon mustard
How to make?
- For the marinade, mix together canola oil, garlic, cholula green pepper, lemon, lime, and orange zest.
- Hold the skewer firmly and layer with shrimp, green peppers, mushrooms, and red peppers.
- Drizzle 1/2 of the marinade over the shrimp and grill for 5 minute. Flip over and brush additional marinade on the shrimp skewer.
- Brush before plating and drizzle cholula green pepper on top.
Pasta Salad:
- In a large bowl, combine radiator pasta, corn, cucumber, and red onions.
- In a separate bowl, combine the lemon, extra virgin olive oil, and dijon mustard.
- Toss thye dressing and salad mixture together.