Tag Archives: Cinco de Mayo

Mexican Street Corn Salsa with Jeff's Naturals Diced Tamed Jalapeño Peppers

Fresh From Jeff’s Kitchen: Mexican Street Corn Dip

In honor of Cinco de Mayo this week, we wanted to introduce a new Southwest/Mexican inspired recipe that is simple to make and darn delicious!

The recipe calls for our delicious Diced Tamed™ Jalapeño Peppers so you can enjoy the pepper flavor with less intense heat. However, feel free to crank up the heat by adding or subbing out 1/2 cup of our Sliced Hot Cherry Peppers, roughly chopped. Or, you can get creative and add about 1/2 cup of chopped Sunshine Mix Mild Banana Pepper Rings or Roasted Bell Pepper Strips!

Serve warm with chips along with a fresh margarita and your guests will be chanting “mas mas mas!”

Delicious & Hot Mexican Street Corn Dip In honor of Cinco de Mayo this week, we wanted to introduce a new Southwest/Mexican inspired recipe that is simple to make and darn delicious!  Serve warm with chips along with a fresh margarita and your guests will be chanting “mas mas mas!”

Mexican Street Corn Dip

Prep Time: 8 minutes
Total Time: 30 minutes
Serves: 10

INGREDIENTS
6 ears of corn on the cob, husked and cleaned
1 poblano pepper, cut in half and deseeded
½ red onion
½ cup mayonnaise
½ cup crumbled Cotija cheese, plus some for topping
½ cup Jeff’s Naturals Diced Tamed™ Jalapeño Peppers, drained. You can substitute with our Sliced Tamed™ Jalapeños, roughly chopped.
1 lime, juiced
½ teaspoon chipotle chili powder, plus some for topping

PREPARATION
Preheat grill on high heat.

Grill corn for about 15-20 minutes on the hot grill turning frequently until nice and charred and corn is cooked. Grill poblano pepper and red onion for about 10 minutes, turning frequently until charred and tender. Remove from grill and set aside.

Once cool enough to touch the grilled vegetables-cut the corn off the cob and place into a medium sized mixing bowl. Dice the onion and poblano and add to the corn. Add mayo, Cotija cheese, jalapeno peppers, lime juice and chili powder. Stir to combine. Season with salt and pepper to taste.

Turn oven on broil. Place corn mixture into an oven proof baking dish, top with a sprinkle of Cotija cheese and light sprinkle of chili powder. Broil about 5 minutes, keeping a close eye on the dish. Serve
immediately with chips.

Ten Fantastic Ideas For Your Cinco de Mayo Fiesta

Jeff's Naturals Cinco de Mayo Recipes

Sweet, sweet Cinco de Mayo! This festive holiday is a celebration of Mexican heritage and culture, but it is perhaps the wonderful Mexican cuisine that makes Cinco de Mayo such a favorite among foodies. What’s not to love about spicy dips & chips, margaritas, enchiladas, tacos and more?

Here’s a few of our favorite serving ideas using Jeff’s Naturals Products to help you plan the most fantastic Cinco de Mayo fiesta yet!

#1 Margarita Party Plate

Ingredients:
Jalapeño Stuffed Olives
Pepper Jack Cheese
Smoked Cheddar Cheese
Sliced Hot Cherry Peppers
Garlic Stuffed Olives
Spicy Italian Olive Antipasto

Accompaniments:
*Jalapeño Guacamole, Tortilla Chips,*Black Bean & Roasted Red Pepper Salsa, *Spicy Queso Dip, Cumin-roasted almonds, Fresh Lime Juice Margaritas, *Jalapeño Mangoritas
*Recipe below

#2 Watermelon Jalapeño Margaritas

Watermelon Jalapeño Margaritas

In a blender, puree 5 cups of seedless watermelon cubes and strain juice through a fine wire mesh sieve. Discard any pulp and seed remnants.

In a large pitcher, stir together watermelon juice, 1 cup silver tequila, ½ cup of Cointreau (you could also use triple sec), and ¼-½ cup of fresh lime juice. Add a splash of Sliced Tamed™ Jalapeño brine to taste and stir to combine. Keep cold until ready to use.

In a shallow dish, combine 3 tbsp. of kosher salt and 1 tsp. of chili powder.

To prepare the margaritas, rim each glass with the chili powder mixture by wetting the rim of the glass with Cointreau and dipping in the chili and salt. Pour the watermelon margarita over ice and serve with a garnish of watermelon cubes and jalapeño slices. Serves: 4-6

#3 Jalapeño Guacamole

Jalapeño Guacamole

Combine the following ingredients in a large bowl and mix thoroughly: 1-1/2 lbs. firm, ripe avocados, peeled, pitted and diced, 1/3 c. Jeff’s Naturals™ Diced Jalapeño Peppers, 1 Tbsp. of salsa, 4 Tbsp. fresh lemon juice, ¼ tsp. ground cumin, ¼ tsp. crushed garlic and Salt and pepper to taste.

Add more salsa to suit spiciness level. Add salt and pepper to taste. Serve with tortilla chips as an appetizer, or top off your favorite Mexican dishes. Serves: 6-8
Click here for original recipe.

#4 Black Bean & Roasted Red Pepper Salsa

Black Bean & Roasted Red Pepper Salsa

Drain and 1 1/2 jars of Jeff’s Naturals Roasted Bell Pepper Strips and chop. In a large mixing bowl, toss red peppers with 1 can of  black beans (drained and rinsed), 1/2 cup of minced red onion, 3 Tbsp of fresh lime juice, 1/4 cup of Virgin Olive Oil, 1/4 cup chopped fresh cilantro, 2 Tbsp minced green onions (including tops), 1 Tbsp. Jeff’s Naturals Sliced Tamed Jalapeños, 1 tsp. crushed garlic and 1 tsp. salt. Refrigerate for 25 minutes and serve.

#5 Jalapeño Mangorita

Jeff's Naturals Jalapeño Mangorita

Fill a rock glass ¾ full with ice. Add 1 ½ oz. of tequila and fill with mango juice leaving just enough room for the juice of ½ lime, and a splash of Sliced Tamed™ Jalapeño brine. Stir to combine and serve with a lime wedge and slice of jalapeno. Serves: 1
Click here for original recipe.

#6 Macho Nachos

Recipe: Macho Nachos

Preheat oven to 450º F. Spoon 8 oz. light sour cream onto a large, shallow dish, spreading evenly. Top with 1-½ cup of rinsed black beans, ½ jar Jeff’s Naturals Sliced Hot Cherry Peppers (drained) and ½ jar Jeff’s Naturals Diced Tamed Jalapeños (also drained).

Place tortilla chips around edge of plate, lodging them firmly into the dip. Sprinkle entire plate with 1 cup of queso fresco and ½ cup of cheddar cheese. Heat in the oven for five minutes, or until cheese has melted.

Sprinkle with diced roma tomatoes, avocado and scallions on top of beans. Top with a dollop of sour cream to garnish. Serve with remaining bag of tortilla chips. Serves: 8
Click here for original recipe.

#7 Jalapeño Lime Margarita

Jalapeño Lime Margarita

Combine 4-6 cups of Ice, 1 (12 oz.) can frozen limeade concentrate, 1 cup tequila and ¼ cup of triple sec into a blender and blend until smooth. Add a splash of Diced Tamed™ Jalapeño Pepper brine to taste and blend again. Pour into a rimmed glass with salt and garnish with a lime wedge and jalapeño ring. Serves: 6

#8 Spicy Queso Dip

Spicy Queso Dip

In a medium saucepan melt ¼ cup of butter over medium-high heat. Add ¼ cup of flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1-2 minutes. Do not allow the roux to brown. Slowly whisk in 2 cups of whole milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat and simmer for 2 to 3 minutes.

Stir in 4 cups of shredded Mexican blend cheese, one cup at a time, and whisk until melted. Next, stir in the 1 c. Jeff’s Naturals™ Diced Tamed Jalapeño Peppers (drained with brine reserved) and 1 cup of drained and roughly chopped Jeff’s Naturals™ Roasted Bell Pepper Strips. If the sauce seems too thick, thin with some of the jalapeno brine or milk until you achieve the desired consistency. Serve with tortilla chips. Serves: 6-8
Click here for original recipe.

#9 Spice-it-up Jalapeño Martini

Pour 3 oz.of vodka and a splash of dry vermouth with 2 oz. Jeff’s Naturals Sliced Tamed Jalapeños brine into a martini shaker with ice. Shake at least 30 seconds and pour into a chilled martini glass. Garnish with 2-3 Jalapeño Stuffed Olives and enjoy!
Click here for original recipe.

#10 Creamy Jalapeño Dip

Recipe: Creamy Jalapeño Dip

Mix together, 1/4 cup mayo, 1/2 cup cream cheese, 1/2 cup sour cream, 2 cup shredded sharp cheddar cheese, 1 cup Jeff’s Naturals Diced Tamed Jalapeños, 1/2 Tbsp. fresh chopped parsley and salt and fresh cracked pepper to taste. Add jalapeño brine to taste as well. Serve warm or cold with crackers or a sliced baguette. Serves: 8
Click here for original recipe.