Cholula Green Pepper Sauce 150 ml

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:

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?

1. For the marinade, mix together canola oil, garlic, cholula green pepper, lemon, lime, and orange zest.
2. Hold the skewer firmly and layer with shrimp, green peppers, mushrooms, and red peppers.
3. Drizzle 1/2 of the marinade over the shrimp and grill for 5 minute. Flip over and brush additional marinade on the shrimp skewer.
4. Brush before plating and drizzle cholula green pepper on top.

Pasta Salad:

1. In a large bowl, combine radiator pasta, corn, cucumber, and red onions.
2. In a separate bowl, combine the lemon, extra virgin olive oil, and dijon mustard.
3. Toss thye dressing and salad mixture together.