Saso Brand Sauces & Marinades - Nothing's so-so with Saso - Est. 2008

Chile Pequin Hot Sauce
“Use it on Everything”
It’s a topping sauce, a finishing sauce.

Tacos: beef, pork, chicken, fish, vegetable, shrimp
Mix with Avocados = instant Guacamole::see recipe
Eggs: scrambled, fried, poached
Blood Mary’s
Potatoes: hashed, roasted, baked
Spice up your ketchup
Chicken Wings – see recipe
Gumbo
Mix with sour cream = spicy dip
Burritos
Soups
What’s in your crock pot? Throw a little Chile Pequin in there
Enchiladas – see recipe
Pizza
Ranch and Chile Pequin (you Texans are way ahead of me)
Red Beans & Rice
Paninis
Raw Oysters
Cheese Dip – see recipe
Kick up your BBQ sauce

Three-Pepper Tomatillo
Twist on Traditional Verde Sauce, combines hatch, serrano and jalapeno peppers with Tomatillos – ALL HAND ROASTED
Topping Sauce, Finishing Sauce, Cooking Sauce – A depth of complexity and flavor.

Fish: grilled, sauteed, fried, broiled
Pork: chops, tenderloin
Spanish Rice
Israeli couscous
Tacos: fish, pork, chicken, shrimp, vegetable
Enchiladas
Avocados + Three-Pepper Tomatillo = Gucamole Verde
Cook with black or pinto beans
Straight. Up. Salsa.

Roasted Red Pepper Chipotle
A perfect balance of Smoky, Sweet and Heat.
“If it’s coming of the grill, it needs Red Pepper Chipotle!”
Topping Sauce, Finishing Sauce, Grilling Sauce, Marinade – A depth of complexity and flavor.

Beef. Beef. Beef. (brisket, strip, ribeye, carne asada)
Chicken. Chicken. Chicken. (grilled, roasted, bone in, boneless, skin on, skinless, whole, pieces, fried, wings)
Pork. Pork. Pork. (chops, tenderloin, ribs, shoulder)
SaSo’s teriyaki Red Pepper Chipotle Salmon
Mix with BBQ sauce, oh baby
Potatoes: roasted, baked, grilled

Ingredients
1.5-2lb flank steak
¼ – ½ cup canola oil
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon (more or less) chile powder
1 tablespoon garlic powder
1/2 cup of SaSo’s Roasted Red Pepper Chipotle Sauce plus more for dipping

Coat each side of flank steak with canola oil, then season steak on both sides with salt, pepper, garlic powder and chile powder. Preheat grill. Once grill is hot, add flank steak, close lid on grill. Grill for 2 minutes on high, flip steak and grill for 2 more minutes. Turn heat down to low and let steak go 2 more minutes. Then, flip back to original side for two more. This will give you a medium rare steak, adjust time according to your doneness preference. Remove steak, let rest for 10 minutes.
Slice the steak across (perpendicular to) the grain. Serve steak with a few tablespoons of SaSo’s Roasted Red Pepper Chipotle Sauce spooned over steak, plus more for dipping. Compliment with roasted red potatoes and grilled asparagus.

Ingredients

Preheat oven to 250.  Create smooth paste by mixing yellow mustard and brown sugar, set aside.  Remove membrane from back of ribs by peeling from the small side to the large (helps to use a paper towel for grip).  Slather paste of mustard and brown sugar equally on front and back of ribs.  Combine all dry seasonings to create ‘Rub’ mixture and generously coat both sides of ribs.

Wrap ribs in foil.  Set ribs in baking dish to collect drippings.  Bake at 250 for 3-4 hours (4 if you want them falling off the bone).  Once finished baking, remove ribs from foil and set aside.  Preheat outside grill to high.  Mix a good portion of the BBQ sauce with the drippings in the baking dish.   Brush ribs on both sides with BBQ sauce/dripping mixture.

Add ribs to grill and turn down temperature to med-low.  Grill ribs with lid closed, 10-15 minutes per side, basting 2 times per side, you are looking for a nice crispy exterior.  *Watch not to burn. . .brown sugar + BBQ sauce = burns quickly.  Remove ribs and serve with SaSo’s Chile Pequin Hot Sauce for dipping.