Santa Fe Salad with Chile Pasado Dressing

Dave DeWitt Recipes Leave a Comment

If piñon nuts are not available, substitute sunflower seeds or chopped walnuts in this spicy tossed green salad.


For the Dressing:

  • ½ ounce chile pasado, reconstituted to make about ½ cup, chopped

  • 1/4 cup mayonnaise

  • 2 tablespoons sour cream

  • 1 tablespoon olive oil

  • 1 tablespoon lime juice

  • 1 clove garlic, minced

  • 1/4 teaspoon sugar

  • 1 teaspoon chopped fresh cilantro

  • 1/4 teaspoon ground cumin

For the Salad:

  • 1/2 cup jicama, diced, or substitute green apples

  • 4 green onions, chopped, including the green part

  • 2 chopped red ripe tomatoes

  • Mixed salad greens–radicchio, butter, and red leaf lettuce

  • 1/4 cup piñon nuts


For the Dressing:

Combine all the ingredients in a bowl and allow the dressing to sit for a few hours covered, in the refrigerator, to blend the flavors.

For the Salad:

To make the salad: Combine the jicama, onions, tomatoes, and salad greens. Toss with the dressing, top with the nuts, and serve.

Using Existing Products In Your Recipe

system Industry Issues Leave a Comment

Q: Hi Dave,When I first started making our products, I was told by one of your people that many recipes use existing products.  My question is, if I use a product already produced by an established company, do I need permission from them if I use their product as the main item in my recipe (and modify it and add …

Brazilian Habanero Basting Sauce for Pork Chops

Brazilian Habanero Basting Sauce for Pork Chops

Dave DeWitt Recipes Leave a Comment

This is part of a traditional Brazilian Churrasco, or mixed meat barbecue. Many habanero relatives grow in the Amazon Basin, where the species was domesticated.


4 boneless loin pork chops
1 cup water
½ cup sugar
2 tablespoons salt
6 juniper berries, bruised (lightly bashed all over with a spoon)
2 fresh habanero chiles, seeds and stems removed, chopped
1 teaspoon freshly ground white peppercorns
1 teaspoon freshly ground black peppercorns
1 teaspoon freshly ground coriander seeds
3 bay leaves, crushed
4 whole cloves
1 teaspoon dried thyme


Place the pork into a non-reactive bowl. Combine the water, salt, and sugar in a bowl and stir until dissolved. Add the
remaining ingredients and mix well. Pour the marinade over the pork and add additional water to cover the pork, if necessary. Cover and marinate in the refrigerator overnight.

Remove from the marinade and place on a plate. Discard the marinade.

Grill the pork for about 10 to 12 minutes, turning occasionally, until done to 160 degrees F.

Heat Scale: Medium

Sampling in Stores

system Misc. Leave a Comment

Q: Dave,I was curous about sampling hot sauces in stores! I used to work in a See’s Candies store where we sampled everything. Are there any ways you suggest to allow sampling if customers are curious before purchasing? How is it done at conventions? Or is everything just "buy it and try it"?Thanks, Roger A: Hello Roger:Sampling is commonly done …

Shocking! Revealed by Pepperazzi: Chile Pepper Balconies

Fiery Foods Manager Europe Leave a Comment

Photos & story by Harald Zoschke         Southern Italy. Bright sunshine. A mild sea breeze. Chile peppers are drying in the air here. So do linen, underwear and work outfits. As the place in the sun is scarce, potent pods have to share space with cleaned clothing. Watch the excitement of chiles caught in the act of mingling …