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.

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

SaSo Sauces Now Available at Central Market
One of only Nine Brands included in “Thrill of the Grill” Promotion at Gourmet Grocery Store

(April 18, 2012) Denver, Colo. – SaSo brand announced today that the company’s sauces will be sold at all nine Central Market locations in Texas. Central Market will be SaSo’s first distribution at a major grocer with multiple locations. Additionally, SaSo was one of nine brands chosen to participate in Central Market’s “Thrill of the Grill” promotion which highlights specialty foods for the grilling season. The promotion goes through April 24th.

SaSo is the creation of Texas-native, Matthew Brennan who grew up in the Dallas Fort Worth area and is a graduate of Keller High School and Texas Christian University.  Brennan draws his culinary inspiration from his Texas roots and created the sauces with a genuine Texas flavor.

“It is very fitting for SaSo’s first retail presence to be at Central Market in Texas,” said Brennan. “If any demographic in the country is going to appreciate the flavors in SaSo’s sauces, its Texas and the customers at Central Market.”

SaSo’s signature sauces include Roasted Three-Pepper Tomatillo Hot Sauce, a hand-roasted tomatillo, serrano, jalapeño and hatch chile blend; Chile Pequin Hot Sauce which is produced in small batches with a unique combination: chile pequins imported from Nuevo León, Mexico, Spanish olive oil, red onion and other signature flavors; and Roasted Red Pepper Chipotle Sauce which blends roasted red peppers imported from Turkey, chipotle peppers, balsamic vinegar, garlic and other signature flavors to give it the perfect balance of smoky and sweet.

About SaSo:

SaSo sauces are the creation of Matthew Brennan, a long-time foodie and home chef. Officially launched in 2011 and produced in Denver, Colo.; the SaSo lineup includes three fiery, distinctive sauces: Roasted Three-Pepper Tomatillo Hot Sauce, Chile Pequin Hot Sauce, Roasted Red Pepper Chipotle Sauce. The sauces are available at Central Market in Texas, online, various specialty food locations across the US and in select restaurants including Snooze A.M. Eatery in Denver, Colo.

# # #

Contact:
Matthew Brennan

matthew@SaSoSauces.com

Central Market  http://www.centralmarket.com/Stores.aspx
Greenery Market http://gotogreenery.com/
Marczyk Fine Foods  http://www.marczykfinefoods.com/
Next Door Deli   http://nextdoordeli.com/
Farmshop LA  http://www.farmshopla.com/
Snooze Eatery  http://www.snoozeeatery.com/7co

Super Bowl was a coming out party for the BGE and the theme was PIG. If it wasn’t swine it wasn’t welcome at my house last Sunday. It all started with two 8lb. pork shoulders. I’ll have to say, this was not only my first rodeo with the BGE, but also the first time I officially smoked a pork shoulder.

Let’s get straight to it. First – score the fat. Second – after much research, I chose to use an injection, mainly of SaSo’s Chile Pequin Hot Sauce after I ran it through a fine mesh strainer.

Next – rub. I went with more of a slather. Mmm slather. Basically it’s a ‘wet rub’ – mustard, brown sugar, honey, with a mess load of dry seasonings. Finally – smoke it. I’ll spare you the details of the art of building the perfect fire on the BGE, just take my word for it and do your research, it’s the key to success. I choose to use cherry wood in combination with the lump charcoal. That being said, I started the fire at 10PM Saturday night, got it to the perfect 250 degrees about 11PM and pork went on shortly thereafter. Around 6AM, I went out to check on the temp (it was a balmy 21 degrees out that night, so I was concerned). . .damn if that Egg didn’t hold steady all night, unreal.

I let the shoulders go till about 11AM. I check the internal temp and they had reached 190 – off with the pork! What beauties. . .great color, bark, smoke ring and such a nice aroma of cherry wood. It took a lot of restrain to not pull those babies right then and there. . .sigh. . .I let them rest under a loose foil tent for 2 hours.

Let the pulling begin! The bone slipped right out, clean as a whistle. I then,  gently tore each shoulder into nice chunks of deliciousness. Here’s where it gets good. . .I served the pork up on beautiful buns, with blue cheese coleslaw (no typo there) and homemade Carolina style BBQ sauce. Oh pig, you complete me.

I mentioned above that is was the Super Bowl of Swine. The pulled pork sammies were the first course only to be followed by pork chile verde and then baby back ribs. . .each compliments of my super bowl guests and props to each of them, they were as redic as the sammies.

Brisket this weekend? Smoked Turkey? Ribs? Maybe a pizza on the BGE. . .oh the suspense.

Shake it and shake it well.

Email: saso@sasosauces.com for the recipe

(Dec. 14, 2011) Denver, Colo. – SaSo Brand announced today that the company has been chosen to exhibit at the New Brands on the Shelf Pavilion at the 37th Winter Fancy Food Show, the premier food event of the year. This opportunity is given to start-up companies as a way to showcase their new products as part of the larger Winter Fancy Food Show where retailers, restaurateurs, distributors and others discover innovative, new food and beverage products. SaSo is one of only three Colorado brands to be given this exclusive opportunity at New Brands on the Shelf Pavilion.

All three of SaSo’s signature sauces will be featured at the show including Roasted Three-Pepper Tomatillo Hot Sauce, a hand-roasted tomatillo, serrano, jalapeño and hatch chile blend; Chile Pequin Hot Sauce which is produced in small batches with a unique combination: chile pequins imported from Nuevo León, Mexico, Spanish olive oil, red onion and other signature flavors; and Roasted Red Pepper Chipotle Sauce which blends roasted red peppers imported from Turkey, chipotle peppers, balsamic vinegar, garlic and other signature flavors to give it the perfect balance of smoky and sweet.

“It’s a real honor to be featured as a New Brand at the Winter Fancy Food Show. What an amazing opportunity to expose SaSo to the culinary world,” said Mathew Brennan, CEO and Founder of SaSo. “I can’t think of a better venue for SaSo’s coming out party.”

The show will take place Jan. 15 – 17, 2012 at Moscone Center in San Francisco. Each year the 17,000+ Winter Fancy Food Show attendees discover more than 80,000 products featuring the world’s finest foods and beverages from more than 1,300 exhibitors representing 35+ countries. The Shows are attended by every major food buying channel, influential members of the trade and consumer press and other related businesses.

About SaSo:
SaSo sauces are the creation of Matthew Brennan, a long-time foodie and home chef. Officially launched in 2011 and produced in Denver, Colo.; the SaSo lineup includes three fiery, distinctive sauces: Roasted Three-Pepper Tomatillo Hot Sauce, Chile Pequin Hot Sauce, Roasted Red Pepper Chipotle Sauce. The sauces are available online and in select local restaurants including Snooze.

# # #
Contact:
Matthew Brennan
matthew@SaSoSauces.com

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.