Ingredients: ½ cup Extra Virgin Olive Oil 3 Tablespoons minced garlic 1 teaspoon Kosher salt 1 teaspoon black pepper 2 diced tomatoes 1-28 oz. can of diced tomatoes Chopped fresh basil Chopped Italian parsley 1 cup grated Parmesan cheese 1 Tablespoon of TAPATIO Hot Sauce
Boil water for the pasta and add 2 Tablespoons of salt. Add angel hair pasta and cook for 3 minutes.
Heat large saute pan and add the oil. Add garlic. After a minute add tomatoes (fresh and canned), salt, pepper and cook for approx. 5 minutes. Remove pan from heat.
Drain the cooked pasta and add to saute pan. Sprinkle with the basil, parsley, Parmesan cheese, TAPATIO and combine. Serve warm.
Ingredients: 2 cans of good quality tuna, packed in oil 2 Tablespoons mayonnaise 1 Tablespoon dijon mustard The juice of 1 lemon 2 Tablespoons chopped white onion 2 Tablespoons chopped gherkin pickle 1 teaspoon salt ½ teaspoon pepper 1 Tablespoon of TAPATIO Hot Sauce
Sourdough crusty bread
Directions: Preheat your oven to 375 degrees. Slice the bread and place on a cooking sheet. To each slice of bread, drizzle some extra virgin olive oil, season with Kosher salt and pepper. Toast in oven. Remove the bread from the oven when golden.
While the bread is in the oven, drain the tuna, reserving the oil in a separate bowl. Add 2 Tablespoons of the oil back to the tuna. Add all of the remaining ingredients. Stir to combine.
Place the tuna on the toasted slices of bread. It may be eaten as an “open-faced” sandwich or you can top it with another slice of bread. Feel free to add more Tapatio to the sandwich as desired. Delicious!
Ingredients: 3 tablespoons of canola oil 1 onion, diced 1 green bell pepper, diced 1 tomato, diced 4 eggs 1 teaspoon Tapatio Hot Sauce Salt 4 flour or whole wheat tortillas
Grated cheddar cheese
Directions: Heat the oil in a pan. Add onions and bell pepper and sauté until soft. Whisk the eggs in a bowl; add the tomatoes and the Tapatio Hot Sauce to the eggs. Add the egg mixture to the pan with the sautéed onion and cook until the eggs are done. Heat the tortillas. Divide the eggs into four servings and place each portion in 1 tortilla. Before closing burrito, sprinkle cheddar cheese over the egg mixture. Sprinkle additional Tapatio if more heat is desired.
Ingredients: 6oz bow tie pasta 4 Tablespoons of butter 1/2 large onion (or 1 small), finely chopped 3/4 cup red bell pepper, diced 1/2 cup tomatoes, seeded and diced 1/2 teaspoon salt 1/4 teaspoon black pepper 1 teaspoon Italian seasoning 1 1/2 cups sliced mushrooms 4 Tablespoons tomato paste 1/2 cup of chicken stock 3/4 cup tomato sauce 1 teaspoon Tapatio Hot Sauce 1/2 cup snow peas (optional) Green Onions, to garnish Parmesan Cheese, to garnish
Directions: Prepare pasta according to manufacturers directions, drain, set aside. Heat saucepan and melt butter. Add onions and garlic and cook until translucent, but not brown (garlic will become bitter). Add red bell pepper, tomatoes, salt, pepper and Italian seasoning; sauté for 5 minutes. Combine the tomato paste with warm chicken stock and add to pan, along with the tomato sauce and Tapatio Hot Sauce. Add mushrooms (and optional snow peas). Reduce this sauce for about 10 minutes, stirring occasionally. Place pasta in a large bowl and add the sauce, stirring so that all pasta gets covered with the sauce. Garnish with green onions and shredded Parmesan cheese. Enjoy!
Ingredients: 3 Tablespoons canola oil 1/4 cup chopped white onion 1/4 cup chopped green bell pepper 1/4 sliced fresh mushrooms 1/4 cup chopped tomatoes 1/4 teaspoon salt 4 eggs, whisked 1 Tablespoon of milk 1 teaspoon TAPATIO Hot Sauce ½ cup grated cheddar cheese Chopped Cilantro
Heat a 10-inch nonstick skillet over medium heat and add the oil. Add the onion and bell pepper and saute until soft, about 5 minutes. Add the mushrooms until wilted, then add the tomatoes and the salt. Remove mixture from skillet and set aside.
Wipe the pan with a paper towel. Spray with nonstick spray and/or oil. Heat over medium heat until hot. Add the milk and TAPATIO to the whisked eggs and pour egg mixture into skillet. Cook without stirring, tilting the pan allowing the uncooked egg to flow to the bottom of the skillet. Once the bottom part of the egg mixture is cooked, cover the skillet to allow the top of the omelet to cook through. Add the vegetable mixture to half of the egg and fold the other half over. Top with the grated cheese, cilantro and serve.