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Spicy Sloppy Joes




 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

A perfect mid-week dinner idea. Or for when only comfort-food will do.

 

Ingredients:

2 tablespoons olive oil
1 onion, chopped
1 rib of celery, chopped
1 poblano pepper, chopped
1/2 teaspoon oregano
1 pound ground beef
3/4 cup Three Pepper Ketchup
(Original, Spicy, or More Spicy)
1/4 cup red-wine vinegar
1 tablespoon Worchestershire sauce
1 tablespoon brown sugar
Salt to taste
Freshly ground black pepper

Method:

  1. Heat oil in a frying pan over medium-high heat. Saute onion, celery, pepper, and oregano until onion is translucent and pepper is soft, about 6 minutes.
  2.  Add ground beef breaking up any clumps and mix well. Add Three Pepper Ketchup, water, red wine vinegar, Worcestershire sauce,  brown sugar, salt, and pepper.
  3. Bring to a boil, then reduce heat, and cover. Continue cooking for about 30 minutes, stirring regularly.  
  4. Serve hot on toasted rolls or baguettes topped with shredded Mexican cheese and a bit more Three Pepper Ketchup. 

Spicy Vinaigrette and Shrimp Salad


 

 

Light, and easy. Just throw it all together for a healthy, tasty meal.

Serves 4

Vinaigrette ingredients:

3 tablespoons Three Pepper Ketchup
3 tablespoons white-wine vinegar
3 tablespoons extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon coriander

Served over:

10 ounces greens of choice (arugula, red-leaf lettuce, or romaine)
1 pound of large shrimp (cooked)
8 oz cherry tomatoes (optional)
1 cup sliced cucumber
2 sliced radishes
1/2 cup frozen corn (thawed) or 2 grilled ears of corn
1/2 cup sliced red onion
4 ounces feta cheese
freshly ground black pepper

Method:

  1. Whisk together vinaigrette ingredients.
  2. Toss greens, shrimp, tomatoes, cucumber, radishes, corn, and onion in large salad bowl with half of vinaigrette.
  3. Plate salad and top with crumbled feta cheese. Drizzle with remaining vinaigrette.
  4. Add desired amount of freshly ground pepper.

Make this salad extra amazing by grilling the shrimp, tomatoes, and corn. Grill the romaine too, if you like.

Best Fries Ever

 

You will absolutely love these fries with the Three Pepper Ketchup. 

Ingredients:                  

Russet potatoes
Canola oil
Salt
Three Pepper Ketchup (Original, Spicy, More Spicy)

Method:

  1. Wash / scrub potatoes. Cut potatoes 1/4" x 1/4" x about 3" lengths (the length of the potato).
  2. Place potatoes in a bowl and cover with cool water. Swish the potatoes around a bit, then drain using a colander. Repeat this step 1 or 2 times until starch has been removed from potatoes and rinse water is clear. Allow potatoes to dry while heating oil. 
  3. Heat canola oil in deep fryer to 325 degrees F. Place potatoes in hot oil and fry for approximately 4 minutes until the potato is limp and wiggly when you pick it up being careful to not burn your fingers. Allow potatoes to cool for about 15 minutes.
  4. (To freeze for later: Once cool, place the fries on parchment paper on a baking sheet. Place baking sheet in freezer for an hour until frozen. Remove fries and bag them. Return to freezer. Fries keep up to 6 months. Later, remove fries from freezer and allow to thaw for 30 minutes. Finish cooking following the remaining instructions).
  5. Increase heat on fryer to 375 degrees F. Place fries in hot oil and fry until you achieve desired doneness and browning. Remove from oil and drain in basket or on paper towels.
  6. Add desired amount of salt and top with your favorite Little Acre Gourmet Three Pepper Ketchup: Original, Spicy, or More Spicy.

Pictured with Best Fries Ever is a Southwest Veggie Burger – recipe from Whole Foods Market. 

Veggie Sloppy Joes or Lentil Salad

 

This tangy recipe is really tasty. Serve hot on toasted buns as sloppy joes, or chilled on a bed of lettuce as a lentil salad. 

Ingredients:

2 tablespoons olive oil
1 onion, chopped
1 rib celery, chopped
1 poblano pepper, chopped
1/2 teaspoon oregano
1 cup red lentils, rinsed
3/4 cup Three Pepper Ketchup  
(Original, Spicy, More Spicy)
1 3/4/cups water
1/4 cup red-wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
Salt to taste
Freshly ground black pepper

Method:

  1. Heat oil in frying pan over medium-high heat. Saute onion, celery, pepper, and oregano until onion is translucent and pepper is soft, about 6 minutes.
  2. Deglaze with red-wine vinegar. Add Three Pepper Ketchup, water, red-wine vinegar, Worcestershire sauce, brown sugar, salt, and pepper. Add lentils and mix well.
  3. Bring to a boil, then reduce heat, and cover. Continue cooking for about 30 minutes, stirring regularly.
  4. Cook until lentils are soft but still hold their shape. Be careful not to overcook. Serve hot on toasted rolls with additional Three Pepper Ketchup.
    or
    Chill for a few hours and serve on a bed of lettuce for a delicious lentil salad.

Awesome Black Bean Hummus

We know ... it looks disgusting, but it tastes amazing. We love it on toast, but it's great on corn chips, crackers, pita bread, or even on a sandwich for an added flavor boost.


 

Ingredients:

1/4 cup tahini
2 tablespoons extra virgin olive oil
Juice of one lemon
2 to 3 teaspoons of minced garlic
1 teaspoon sea salt
2 teaspoons cumin
1/3 cup Three Pepper Ketchup (try it with More Spicy)
2 cans or 3 cups drained and rinsed black beans

Method:

  1. Add tahini, oil, lemon juice, garlic, salt, cumin, and Three Pepper Ketchup to food processor or blender. Pulse until smooth. Scrape down sides.
  2. Add black beans and pulse for 30 seconds. Scrape down sides and continue to pulse until you reach desired smoothness. (If too thick, add bean liquid or water until you reach desired consistency).