TRY IT! YOU WILL LOVE IT!

MILD RED JALAPENO - A wonderful spice for potatoes and eggs, fruit, yogurt - and even popcorn! Add a pinch to your favorite dips or use it as a zesty addition to salad dressing! You can also add this to your favorite oils and butters too!

Ingredients:

2 cans creamed Sweet Corn (14-15oz)
1 lb. Sausage, mild
2 Tbsp. butter, melted and mixed with 3/4 tsp. Green Jalapeño Garlic Colorado Jalapeño Salt
2 Eggs, beaten into 1 cup milk
1 full stack saltines, crushed to the consistency of rolled oats.

Fry the sausage until brown and then add butter with Colorado Jalapeño Salt and cook for another 2 minutes, stirring continually. Pour all ingredients into a 2-quart casserole dish and stir until evenly mixed. Bake at 350 for 55 minutes. Remove and let stand for a few minutes before serving. Serve with a green salad.

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Ingredients:

1 lb. filleted Catfish
1 small jar PACE® Picante Sauce (medium or hot)
1/2 cup Corn Meal
1/2 cup flour
1 tsp. Mild Red Jalapeño Colorado Jalapeño Salt
1/4 cup oil (depending on thickness of fish)**

Marinate the fish in picante sauce for 6 to 8 hours in refrigerator. Mix corn meal, flour and Colorado Jalapeño Salt well. Roll catfish in this mixture. Fry in oil at meduim heat 6-1/2 to 8 minutes per side.

Instead of frying, you can bake the fish at 390º for 15 minutes.

Serve piping hot with green salad and a light, white wine.

** Not required if you bake the fish

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Ingredients:

1 lb. lean Hamburger
3 to 4 oz. Taco Bell® taco seasoning
1/2 to 1 oz. Mild Red Jalepeño Colorado Jalapeño Salt
12 to 16 oz large elbow Macaroni
1/4 cup Milk
4 to 6 oz. shredded mild or sharp Cheddar Cheese

Fry hamburger with Mild Red Jalapeño Colorado Jalapeño Salt and taco seasoning. Boil macaroni, drain and add the milk and cheese. Stir until the cheese is melted. Add the hamburger mixture and stir to an even consistency over medium heat. Serve.

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Ingredients:

2lbs Jimmy Dean® Sausage (hot, regular or extra sage)
2 to 3 cans of Ro-Tel® Diced tomatoes with chili peppers
2 to 3 cans Black Eyed Peas with Jalapeños - 15.5 oz cans
1/2 to 3/4 tsp.Smoked Jalapeño Colorado Jalapeño Salt

Fry the sausage with the Smoked Jalapeño Colorado Jalapeño Salt, do not drain.
Add the sausage to the other ingredients in a crock pot.
Cook on medium heat for 2 to 3 hours. Serves 8 to 10

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Brown chicken in one to two ounces of vegetable oil in a large frying pan. Chop into 1/2 to 1 inch pieces. Stir in melted butter and Colorado Jalapeno Salt. Cook on meduim heat for another two minutes, stirring constantly

Prepare the Sauce: - you can prepare the sauce while the chicken is absourbing the flavor of the Buffalo Salt
3 Tbsp. Flour
1 cup Milk
1 cup Chicken Broth
1 can Ro-Tel tomatoes with green chilies
1/2 tsp Green Jalapeño Garlic Colorado Jalapeno Salt
3 Tbsp. butter

Melt butter with Colorado Jalapeno Salt in medium saucepan. Stir in flour and bring to a bubble over medium-low heat, stirring occasionally until about the consistency of thick gravy. Stir in Ro-Tel tomatoes and continue cooking for two minutes.

Assemble the Casserole:
30 to 40 corn tortilla chips, crumbled
1 lb. mild cheddar cheese, grated

Layer ingredients in casserole in the following sequence: chicken, then tortilla chips, then cheese, then all of the sauce. Then chicken, tortilla chips and top with cheese. Bake intul sauce is bubbly (approx 20 minutes) Let stand for a few minutes before serving. Serves 8 to 10.

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Trim any fat off meat, place in freezer for 30 minutes, meat should be firm but still sliceable. Slice in to thin strips or if using a roast you can make larger pieces. The important thing to remember is to slice thin and evenly.

Combine all ingredients in a bowl and dump in the meat. If you have a meat marinade dish use that. Cover and refrigerate for 24 hours.

In a dehydrator place meat on trays and sprinkle liberally with Colorado Jalapeño Salt. Cook and enjoy, remember that the more salt you use the hotter it is.

If you make a hot batch remember to have lots of beverages on hand to help enhance the experience.

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If recipe is used, you agree to your name and recipe being used in the First Annual 'What the heck is Jalapeno Salt' Cook Book. You will be sent a complimentary box of 'Colorado Jalapeno Salt'.