Recipes

Filling:

• 1 onion chopped fine 2 garlic cloves minced
• 3 Tbl. Olive oil
• 3 1 pound cans black beans
• 1 1/4 cups JUAN O'SULLIVAN'S ENCHILADA SAUCE
• 2 tsp. ground cumin
• 1 Tbl. Diced fresh or jarred jalapeño (or more for spicier)
• ¼ cup chopped cilantro
• ¼ cup Mexican shredded cheese
• 12 8 inch flour tortillas
• ½ cups grated Monterey or Pepper Jack
• Guacamole, salsa, sour cream, etc. to top

To make the filling: In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring until softened. Add the beans and mash about half of them coarse with back of a spoon or potato masher. Add enchilada sauce, cumin, chilies, salt and pepper and simmer 3-5 minutes until thickened. Add cilantro and cheese and stir in. Working with 1 tortilla at a time spread 5 Tbl. Filling down center of each and roll the tortillas burrito style. Arrange them seam side down in a 9 x 13 baking dish and sprinkle with cheese. Cover with foil and bake at 350 for 10 minutes. Serve with accompaniments desired. Yum!!!

Juan O'Sullivan's Fresh Garden Salsa Verde

Using fresh tomatilla and chile from the market to make salsa verde can make you a party salsa that your friends will rave about. It is very simple. All items listed are "to taste". If you want a cooked verde, simply grill the tomatillas in a little olive oil before you chop them. If you are wary of amts listed, especially heat levels from salsa, start with less and you can always add more.

Ingredients:

• 2 cups of chopped tomatilla (about 14 medium size tomatillas)
• 1 to 2 garlic cloves
• 1/4 cup minced onion
• 1/4 tsp of cumin
• 1/2 tsp of salt
• 1 tblsp finely chopped cilantro
• 1/4 cup chopped mild green chile (2 New Mexican and/or Poblano chile pods)
• 1 tblsp chopped hot chile (Jalapeno, Cayenne or Fresno chile)
• 1/2 tblsp chopped Sante Fe Chile (yellow hot chile which adds flavor and color)

Directions:

Remove husks from tomatillas, rinse and chop to your desired consistency. Remove water. Add salt and cumin. Stir in the rest of the ingredients. If using food processor, be careful not to chop to fine. All quan. listed here are "to taste". Always add less of something you are suspect of, like getting your salsa too hot. You can always add more.

By Becki Sullivan A.K.A. Juaníta O'Sullivan

Ingredients:

• 14 oz. can artichoke hearts (chopped & drained)
• 3 New Mexican green chilés (roasted, peeled and chopped)
• 4 ozs. Monterey Jack cheese (shredded)
• 1/2 cup grated Parmesan Cheese
• 3/4 cup sour cream
• 3/4 cup mayo (do not use "light" or salad dressing)

Mix all ingredients & spread in 9"x9" glass baking dish. Bake at 325° for 30 minutes. Garnish with sprinkles of parmesan & serve with crackers. It should be served with Juan O'Sullivan's Salsa de Mesa so your guests can liberally apply it on top of the dip and cracker.

Ingredients:

• 1 cup all purpose flour
• ¼ cup of Quaker Oats Cornmeal
• 1 tsp. of Cumin
• 1 tsp. chile powder
• 1 tsp. Paprika
• ½ tsp. salt
• ½ cup unsalted butter
• 2 tbsp. Ice water

Place all ingredients except butter and ice water in food processor. Pulse until well mixed. Add butter and pulse until mixture begins to cling together. Add ice water and mix until dough forms. Pat out to ¼ inch thick and cut into shapes or form into shells in muffin tin. Bake at 325 degrees for 11-13 minutes. Let cool and either fill muffin tin shells with dip or cut out shapes to dip.

Ingredients:

• 8-10 Fresh Green Chiles / Use Poblano or New Mexican
• grilled, peeled and de-seeded but leave stem
• Cooking oil to cover chiles ½ way in a skillet
• 1 jar of Juan O’Sullivan’s Gourmet Enchilada Sauce (mild) and / or 1 jar of Juan
• O’Sullivan’s Salsa de Mesa Hot Sauce (hot) depending on your heat preference
• Filling: 1 Cup of rice uncooked
• 1 cup of chicken broth
• 1 tsp. dried Ancho chile / or substitute other mild dried chile
• 1 tsp. Dried Guajillo chile / or substitute other med. heat dried chile
• ½ cup Monterrey Jack shredded cheese
• ½ cup Sharp Cheddar shredded cheese
• ¼ cup of each cheese above for optional topping before baking
• 1 medium onion chopped and sautéed in 2 tbsp. of olive oil
• 4 large cloves of garlic chopped and sautéed in a little olive oil
• Batter: 8 eggs separated
• 2/3 cup of milk
• ¼ tsp. Salt
• ¼ tsp. Baking powder
• 4 tbsp. Flour / plus enough to dust the chiles
• dash of black pepper

After grilling, peeling and preparing fresh chiles, make a vertical cut length wise on each chile. (leave stem)

Using a small spoon, gently scrape seeds from the interior of the chile. Be gentle so as to not tear chiles form. Set aside.

Making Filler:
Cook rice in chicken broth as per directions on box using broth instead of water.

Heat dried chile in a dry sauce pan to revitalize chile oils. Set aside.

Sauté chopped onions and garlic in olive oil until tender. Add dried chile and cook for a few minutes. Add rice to mix. Add cheeses and mix well until cheeses and are melted and blended. Carefully stuff chiles.

Making Batter:
(do this last as it should be used immediately)

Separate eggs. In a bowl, add salt to egg whites and beat until stiff. In another bowl, whip yolks and add flour, baking powder, milk and black pepper. Fold yolks into whites carefully.

Dust chiles with flour and dip into egg mixture. Cook in hot oil, turning once until golden brown. Sprinkle with extra cheese (optional), top with Juan’s sauce of your choice, garnish with chopped cilantro and serve immediately.

I have more fun and gain great fulfillment every time a customer samples my Juan’s Simple Chile Verde while I am roasting and selling chile at the Farmer’s Market. We try to open folks taste buds to the simple flavors and how easy it is to make. Here is the recipe that I use to make a simple chile on Friday nights to sample at the Farmer’s Market on Saturday mornings.

Juan’s Simple Chile Verde Recipe
Ingredients:

• Green Chile
• either Poblano or New Mexican (often called Anaheim)
• garlic cloves or minced
• onion
• cilantro
• salt
• olive oil
• seasoning salt

The Recipe: Heat a tbsp of olive oil in a pan. Chop ½ a medium onion and a lot or a little garlic to your taste (tblsp of minced garlic is a good start) and add them to the hot olive oil. Put ten medium roasted and peeled chile meat (two cups or so) into the hot olive oil. Cook at a hot heat for a few minutes until evenly blanched. Add pan contents to your food processor. Add a Tbsp of fresh, chopped cilantro (more or less to taste) Pulse your food processor, do not puree, until you have a chopped, even mix. Spread it on bread for a sliced meat sandwich, use as a dip with crackers and cream cheese, or just use as a dip with chips. Chile Verde works with everything and anything.

Recipe Summary: Remember to keep it simple and be creative. Making salsa and chile verde is a totally subjective arena and you can skew all recipes to your taste. Have fun making chile and email me with your recipes and comments.

Other Chile Recipes: On the web and in books there are lots of resources and recipes on green chile. One of my favorite books is called "The Green Chile Bible" Compiled and edited by The Albuquerque Tribune and published by Clear Light Publishers. Tons of chile recipes.

Now get in the kitchen and make a great verde. Treat your palate to some great new taste sensations. Thanks! Juan

By Sallie from Van Meter, IA

Grill your burgers as usual, then layer with a slice of cream cheese and top with a dollop of Juan O'Sullivan's Hot or Medium Salsa.

By Becki Sullivan A.K.A. Juaníta O'Sullivan

• 2 cups shredded Sharp cheddar cheese
• 2 cups shredded Monterey Jack cheese
•  3 ozs. softened cream cheese• 1 cup Juan O'Sullivan's Gourmet Salsa
• 1 lb. of ground beef (browned and drained)
• 1 tablespoon cumin
• 10-15 tortilla shells, plus shredded lettuce, chopped tomato, 1 quart Juan O'Sullivan's Gourmet Enchilada Sauce and fresh chopped cilantro

Combine 1 cup cheddar, 1 cup jack, cream cheese, ground beef, Juan O'Sullivan's Gourmet Salsa & cumin. Mix well!

Spoon 1/4 cup onto tortilla roll & place seam-side down in 9"x13" baking dish sprayed with
cooking spray.

Top with 1 cup shredded cheddar, 1 cup jack, 1/4 cup chopped cilantro and 1 pint Juan O'Sullivan's Gourmet Enchilada Sauce. Bake uncovered for 25 mins. at 350º.

Serve with 1 pint Juan O'Sullivan's Gourmet Enchilada Sauce (warmed), shredded lettuce & chopped fresh tomato.

Pop a cool one and enjoy!

By: JoEllen Whitney

Jo Ellen Whitney, using Juan’s products, and other fine Iowa processed food products, won the Blue Ribbon in the Taste Of Iowa Foods Division of the 2000 Iowa State Fair. She wanted to share her recipe with all of you.

• 2 Cups of Mrs. Grimes black beans, rinsed and drained
• 1 pint Juan O’Sullivan’s Medium Gourmet Salsa (use hot if you like it hot)
• 2 cups corn, cooked and drained
• 1 tsp. of cumin
• ½ tsp. chile powder
• ½ tsp. of coriander
• ½ tsp. of Paprika
• ½ cup Anderson Erickson (local brand name) sour cream
• ¼ cup shredded cheddar
• ¼ cup of shredded jack

Combine beans, salsa, corn and spices in a sauce pan. Heat on medium until warm. Once cooked, beans mixture can be pureed in food processor with sour cream or left whole, depending on how you want it, and mixed with sour cream. Sprinkle with both kinds of cheese.

Your Kids Will Love These!

By: Sean Michael Sullivan A.K.A. Little Juan O'Sullivan

• 1 cup Juan O'Sullivan's Gourmet Salsa
• 1 cup Velveeta Cheese
• Tortilla Chips

Microwave and stir 'til melted. Serve with tortilla chips. (Yes, this is a no-brainer. You can boil eggs, you too, can make Jalapeno dip. Just remember, Little Juan's says double-dipping is a crime, punishable by a hard day of labor on Juan's Pepper Farm.)

This is the easiest sauce in the world to make. All you need is a blender or food processor and the following ingredients:

• 15 fresh tomatillos
• 2 cloves garlic
• Salt to taste
• 1 fresh New Mexican Chile
• 4 fresh Jalapeno Chiles (use more if you like)
• 2 Tbsp. of chopped Cilantro
• ½ tsp of cumin or to taste
• 4 Tbsp. of Juan O’Sullivan’s Salsa de Mesa Hot Sauce

Peel and rinse tomatillos, chop garlic, chop peppers, and place in blender. Add Salsa de Mesa, salt and cumin. Add Mexican Oregano if you like to use it. Blend to desired thickness. Chill and serve with chips or over grilled chicken. Like Salsa de Mesa, this Verde Sauce can be used on everything.

By: Juanita O'Sullivan

• 2 lbs. round steak
• 4 Tbsp. of chili powder
• 1 medium onion
• 3 - 15 oz. cans of chile beans
• 1 quart of tomato juice
• 1/2 cup of Juan O'Sullivan's Salsa de Mesa Hot Sauce.

Cut a round steak into bite-size cubes. Discard fat and bone. Brown meat in an 8 qt. Cut a round steak into bite size cubes. Discard fat and bone. Brown meat in an 8 qt. Dutch oven for 10-15 minutes.

Add medium onion chopped fine, chili powder and sauté with meat cubes. Pour in three cans of chili beans and 1 qt. of tomato juice. Finish with the ½ cup of Salsa de Mesa Hot Sauce. Simmer for 2-3 hours.

Note: For real chile pepper lovers, add chopped chiles in with the onions and sauté. Depending on your finished product heat target, use Anaheim Green Chiles to make mild Jalapeno, Fresno, Cayenne or Guero chiles to make medium Thai, Serrano or Habanero to make it real hot.

Chop up just a few to start and add to taste. Remember to handle the hot chiles as little as possible so that you don't burn your hands (aren't food choppers a life saver?)

By: Jack from Des Moines, IA

• 1 cup of Juan's Salsa
• 1 lb. of ground beef

Mix Juan O'Sullivan's Gourmet Medium or Premio Supremo Habanero Sasa with hamburger and form into hamburger patties and grill.

By: Staci Sullivan A.K.A. Pequíto Jupasta O'Sullivan

• 1 cup Juan O'Sullivan's Gourmet Salsa
• 4 ozs. cream cheese
• Tortilla chips

Combine salsa and creme cheese. Microwave and stir until melted. Serve with tortilla chips.

(Yes, this is also a no-brainer. If you can make toast, you too, can make "Some Seniorítas Like It Simple." Just remember, double-dipping is a crime, no matter what the recipe. And punishable by a hard day of labor at Juan's Pepper Farm.)

We have heard it all from our great customers on how they are using Juan O'Sullivan's Salsa de Mesa Hot Sauce. Following are just a few. Please email us your ideas. Remember to always have a jar of de Mesa at your house and put it on anything and everything.

• Mix half and half with Bloody Mary Mix
• Mix half and half with barbeque sauce
• Splash on any type of eggs for breakfast
• Garnish sub or any type of sandwich
• Mix with hamburger and onion to make great burgers
• Mix 2 oz. in a bottle of beer and add celery salt
• Use as salad dressing on lettuce and/or chopped veggies