Can’t stand the heat?
Finally, a hot sauce created for taste rather than heat – Cholula Hot Sauce gives you all the flavour without burning your tongue off. Don’t get me wrong, there is still heat in this sauce, it wouldn’t be called ‘hot sauce’ if there wasn’t, but it is a fresh heat and by my standards, very easily tolerable. The gluten free hot sauce is made from an exclusive blend of Arbol, Piquin peppers and spices ground into a delicate pepper paste then combined with signature seasonings and natural ingredients, resulting in the perfect balance between heat and flavour.
Not only does Cholula Hot Sauce taste great, but it is believed that chilli peppers have many health benefits, particularly for people with pulmonary and respiratory problems. Hot peppers are great for asthmatics as it is rich in Vitamin A. It also increases metabolic rates, making it easier to burn calories.
Cholula Hot Sauce enhances the flavour in almost any food without overwhelming the palate, including eggs, meats, soups, pizza, seafood and salads.
Available Australia wide at Coles, Woolworths and selected IGA’s – Range – RRP AU$4.80-$5.30
Set your taste buds tingling with these delicious recipes from Cholula.
Mexican Rice Salad with Cholula Hot Sauce & Lime Dressing
Serves: 6-8 as a side
Preparation Time: 20 minutes
Cooking Time: 15 minutes
3 cups cooked basmati rice, chilled
2 corn cobs
1 punnet cherry tomatoes, quartered
400g fresh pineapple, diced
½ red capsicum, diced
½ green capsicum, diced
½ yellow capsicum, diced
½ red onion, finely diced
2 sticks celery, diced
¼ cup coriander, roughly chopped
Cholula Hot Sauce & Lime Dressing
2 tablespoons Cholula Original Hot Sauce
1 large lime, juiced
1 tablespoon castor sugar
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon pepper
Preheat a grill pan over a high heat and rub a little olive oil over the corn cobs. Place the cobs onto the grill pan and cook each side for around 5 minutes until the corn is charred and slightly blackened in places. Remove from the pan to cool.
Cut the kernels off the cooled cob of corn by placing the corn cob on an angle and carefully cutting from the top. Add the corn kernels to a large salad bowl.
Into the same salad bowl add the basmati rice, pineapple, cherry tomatoes, capsicums, red onion, celery and chopped coriander. Toss all of the ingredients together to combine.
In a small jar place the Cholula Original Hot Sauce, lime juice, castor sugar, olive oil, salt and pepper and place the lid on. Gently shake the dressing ingredients together to combine and dissolve the sugar.
Drizzle the dressing over the rice salad and gently toss to coat all of the ingredients in the dressing.
Garnish with a sprig of coriander.
Cholula Hot Sauce Chicken Quesadilla with Charred Lime & Mango Salsa
Preparation Time: 30 minutes + 1 hour marinating
Cooking Time: 30 minutes
2 x chicken breasts (approx. 700g)
1 tablespoon Cholula Original Hot Sauce
2 tablespoon tomato paste
Juice of ½ a lime
2 cloves garlic, minced
1 tablespoon roughly chopped, fresh coriander
¼ teaspoon salt and pepper
½ teaspoon ground cumin
8 medium tortillas
1 avocado, roughly mashed
2 tomatoes finely sliced
½ cup sour cream
2 cups grated cheese
Charred Lime & Mango Salsa
2 ripe mangoes, skin removed and flesh cut into 1cm cube
¼ red onion, finely diced
1 medium red capsicum, finely diced
¼ cup fresh mint, finely chopped
2 tablespoon olive oil
2 limes, halved
- Finely slice the chicken breasts into ½ cm thick slices.
- Into a bowl add the Cholula Original Hot Sauce, tomato paste, lime juice, garlic, fresh coriander, salt and pepper and cumin. Gently mix the marinade together to combine and then add the sliced chicken. Coat the chicken completely in the marinade. Place the bowl into the fridge to marinate for about an hour.
- Meanwhile in a small salad bowl add the cubed mango flesh, red onion, capsicum, mint and olive oil. Gently mix together to combine. Place into the fridge until ready to serve.
- Place a fry pan over a medium heat and add a tablespoon of olive oil to heat in the pan. Place the lime halves into the pan and cook until charred and caramelised. Remove and set aside to cool.
- Add another tablespoon of olive oil to the pan and add half of the marinated chicken pieces. Cook for 3-4 minutes until brown and slightly crispy and turn to cook the other side for a further 2-3 minutes. Transfer the cooked chicken to a bowl and cook the remaining chicken pieces.
- Heat a toasted sandwich maker or press. On one of the tortillas spread a tablespoon of avocado and sour cream, a few pieces of tomato, chicken slices, and a sprinkle of grated cheese. Place another tortilla on top and carefully transfer to the sandwich maker and press the lid down. Cook for 2-3 minutes until the tortilla is golden brown and the cheese is starting to melt out from the sides.
- Alternatively you can cook the quesadillas in a non-stick fry pan, flipping the tortilla to brown each side.
- Remove the quesadillas and place onto a cutting board. Cut into in half and then in quarters. Serve immediately with the Charred Lime halves and Mango Salsa.
Bloody Mary Shrimp Cocktail
Preparation Time: 75 minutes
450g large cooked shrimp, peeled and deveined
1¼ cups green onions, diced (about 6)
1 1/3 cups celery, diced (about 4 sticks)
½ cup ketchup
¼ cup lemon juice
¼ cup vodka or tequila
¼ cup cilantro, chopped
2 tablespoon Cholula Original Hot Sauce
2 teaspoons horseradish
2 teaspoons Worcestershire
Salt and pepper to taste
- Thaw shrimp, remove tails, cut into quarters and place in bowl with green onions and celery. Refrigerate for about 1 hour.
- In a bowl, whisk all sauce ingredients, then salt and pepper to taste. Chill in refrigerator for 1 hour or longer.
Once ready to serve mix shrimp, green onions, celery and sauce, and divide into 4 chilled cocktail glasses. Garnish with whole shrimp, and cilantro to serve