Price: $14.99 (as of Sep 21,2023 19:45:16 UTC – Details)
Product Description
Try all Six of our Pepper Purees
Cayenne Pepper Puree
The king of peppers in Louisiana cajun and creole cuisine! Sharp, zesty flavor and a great all-around pepper! Use it in seafood boils, to elevate a chocolate sauce or in choc chip cookies, even mix it in a bloody mary for an extra kick. One spoonful is roughly equal to one pepper – and it’s easy to use. Just stir it in – it’s ready to use!
Jalapeño Pepper Puree
Verde, verde good! THE pepper for all things tex-mex can be used in all kinds of dishes – mix it in eggs for an extra kick of flavor and heat for breakfast, spoon in a little to your guacamole (never bother chopping jalapeños again), add it to your favorite cornbread mix, or stir a spoonful into your margarita for a spicy cinco de mayo treat. One spoonful = 1 fresh pepper and it’s ready to use, right out of the jar!
Ghost Pepper Puree
Scary hot – a little goes a long way! Don’t let the heat fool you, though; yes, it’s a hot one, but it also has a delicious, fresh flavor when added to salsas, mixed into bloody marys, or even added to a wing sauce. It’s ready to use, right out of the jar, but be careful! It’s got a serious kick.
Orange Habanero Pepper Puree
Pretty, but a little bit dangerous. Orange habeneros naturally have more water in the pepper, so this puree is more fluid than the other purees (but don’t worry…that means it’s easier to mix in to your favorite dishes). With tropical flavor and a touch of fruitiness, orange habanero puree is perfect for ceviche, in tropical cocktails (habanero peach margarita, anyone?), and in ground meats for use on the grill. One spoonful is about 1 fresh pepper – and it’s easy to use!
Red Habanero Pepper Puree
Simply put – this is fire, but with a delicious fruity flavor that adds deliciousness to any dish you add it to. We like it in bloody marys, in a BBQ sauce, and everyone’s favorite, Fried Chicken. It’s also amazing in Indian currys or Thai rice dishes. One spoonful is about 1 fresh pepper – and it’s ready to use right out of the jar.
Chipotle Pepper Puree
Smoky, sweet, and full of rich, dense flavor, chipotle puree is great on everything from red beans and rice, as an add-in to ranch dressing, and as a marinade for chicken you’re throwing on to tacos or into a salad. This one is thick and flavorful, and one spoonful = about 1 chipotle pepper.
Red Habanero Fried Chicken
Directions
Mix buttermilk and Louisiana Pepper Exchange Red Habanero Pepper Puree together.Add chicken and marinate for minimum of 2-4 hours.Drain all liquid into separate bowl and add 1 cup flour, 2 tbsp cornstarch, and 2 egg whites to the original marinade. Whisk until combined.In another bowl combine the remaining 3 cups flour and 2 tbsp black pepper.Dip chicken into batter, then into dry mix until coated thoroughly.Lightly shake off excess and fry for approximately ~5 minutes.
In a shaker, combine ice, tequila, and Louisiana Pepper Exchange Jalapeño Pepper Puree.Shake well to release the pepper flavor into the tequila.Add the rest of the ingredients and shake well.Fill a salt-rimmed margarita glass halfway full with ice and strain cocktail into the glass.Garnish with a lime.
Ingredients 2 oz silver tequila 1 oz fresh lime juice 1 oz Triple Sec 1 oz simple syrup (optional) -2 tsp Louisiana Pepper Exchange Jalapeño Pepper Puree
Orange Habanero Cheeseburger
Directions
Add all ingredients to a large mixing bowl. Mix by hand until the mixture is smooth.Divide the mixture into even amounts (depending on the desired size of the patty) and roll into a ball.Press each ball into a patty (just larger than the buns you’ll be using).Cook using the desired method (we prefer grilling on a medium heat).Recommendation: Serve on a toasted bun with mayo, lettuce, onion, tomato, and Gruyere cheese.
Ingredients 2 lbs of ground beef 1 tsp salt 1 tsp pepper 2 tsp of Louisiana Pepper Exchange Orange Habanero Pepper Puree
Ghost Pepper Wing Sauce
Directions
Add all ingredients to a saucepan and heat over medium heat.As sauce begins to warm and butter begins to melt, blend with an immersion blender. When butter has completely melted, remove from heat (if you do not have an immersion blender handy, transfer the sauce to a standard blender after the butter has melted).The sauce will change color to bright orange when done correctly, at which point it is ready to use!Drizzle warm sauce over cooked chicken wings, serve hot.
In a large pot, combine 1 gallon of water, onion, celery, garlic, lemon juice and zest, salt (to taste), and Louisiana Pepper Exchange Cayenne Pepper Puree.Bring to a simmer and cover. Cook for 15 minutes.Add sausage, corn, and potato.Cover and cook another 15 minutes.Remove sausage, corn, potato, and garlic from mixture.Add shrimp and simmer for 2-3 minutes.Remove from heat, combine with sausage, corn, and potato.Serve warm.
Ingredients 2 cups of Louisiana Pepper Exchange Cayenne Puree 2-3 pounds of fresh shrimp (add crab or crawfish as you like) 2 large onions and 1 head of celery, quartered 1 pound of sausage of choice, cut into 2-inch pieces 2 heads of garlic, end cut, root left intact 2 lemons, juiced, plus 1 zested 6 red potatoes (halved) 4 ears of corn
Similar to an ancho pepper (a smoked poblano), but slightly hotter and a bit sweeter Convenient replacement for chipotle in adobo – Save labor costs and time by avoiding slicing/dicing and reconstituting chipotle peppers Only three, all natural ingredients – chipotle pepper, vinegar and a pinch of salt! Simple conversion – 1-3 teaspoons of puree replaces 1 full pepper and avoids waste, saves time, and ensures even distribution of flavor in the entire dish Natural, zero calorie, gluten free Great in barbecues, tex-mex cuisine, added to ranch dressing or to breakfast egg dishes Perfect pairing: Chocolate and Cherry (eg, Dark Chocolate Chipotle Cherry Brownie)
