Watkins Calypso Hot Pepper Sauce & Recipe

This uniquely complex, sweet and spicy sauce is perfect with rice and beans, curries, tomato juice, chicken and seafood.

• All-natural/fat-free: No preservatives.
• Exclusive: Created specially by Watkins and available nowhere else.
• Unique flavors: More than just heat—a blend of hot, sweet, and tangy flavors.
• Heat Level: Medium.
• Uses: Tomato juice or vegetable juice cocktail; chicken and seafood; beans and rice; Caribbean
and Cajun dishes; eggs; curries; salad dressings.

Calypso Spiced Walnuts

2 tbsp/30 mL orange juice
1/4 cup/60 mL sugar
1 tbsp/15 mL Watkins Original Grapeseed Oil
1 tbsp/15 mL Watkins Calypso Hot Pepper Sauce
8 ounces/227 g shelled walnuts (2 cups/500 mL)
2 tsp/10 mL Watkins Cinnamon
1/2 tsp/2.5 mL Watkins Cloves
1/4 tsp/1.2 mL freshly-ground Watkins Sea Salt

Combine first four ingredients in glass baking dish. Toss walnuts into mixture until well coated.
Bake at 350°F/180°C for 10 to 15 minutes or until lightly toasted, stirring once. Remove from oven and sprinkle with Cinnamon and Cloves; toss to coat. Spoon onto waxed paper, separating nuts. Sprinkle with salt; cool to room temperature.

Calypso Jambalaya

8 ounces/227 g bulk Italian sausage, spicy or mild
8 ounces/227 g ham, diced
1 cup/250 ml chopped onion
1 tbsp/15 ml Watkins Calypso Hot Pepper Sauce
1 tbsp/15 ml Watkins Parsley
1 tbsp/15 ml Watkins Chicken Soup Base
1/2 tsp/2.5 ml Watkins Garlic Granules
1/2 tsp/2.5 ml Watkins Thyme
1-1/2 cups/375 ml boiling water
1-1/2 cups/375 ml uncooked long-grain white rice
1 can (15 oz/425 ml) stewed tomatoes
1 green bell pepper, diced

Brown sausage in large kettle or Dutch oven; drain off any excess grease. Add ham and onions to pan; cook and stir 3 minutes. Add Calypso Sauce and all of the remaining ingredients except green pepper. Mix well and bring to a boil. Cover and reduce heat; simmer 15 minutes. Stir in green pepper* and continue to simmer 5 to 8 minutes longer or until liquid is absorbed and rice is tender. Fluff with fork before serving.
Makes 8 servings.

Note from Watkins Kitchen: If desired, 4 oz/113 g cooked, peeled, and deveined shrimp can be added along with the green pepper.

Watkins Inferno Hot Pepper Sauce & Recipe

Thick with tomatoes, red chiles and jalapeños, this sauce delivers a stout kick with a touch of sweetness. Pour it on tacos, enchiladas, jambalaya, rice and bean dishes, eggs and appetizers.

• All-natural/fat-free: No preservatives.
• Exclusive: Created specially by Watkins and available nowhere else.
• Unique flavors: More than just heat—a blend of hot, sweet, and tangy flavors.
• Heat Level: Medium.
• Uses: Tacos, enchiladas and other Mexican food; meats and seafood; beans and rice; jambalaya and other Cajun dishes; eggs; appetizers and dips.

Easy Appetizer

Pour Inferno Sauce over cream cheese and serve with your favorite crackers. Cooked baby shrimp or canned crab can be placed atop cream cheese before or after topping.

Chiles Rellenos Cups

Watkins Cooking Spray
24 wonton skins
1 cup/250 mL reduced-fat cheddar cheese
1/3 cup/80 mL reduced-fat ricotta cheese
1/4 cup/60 mL canned green chiles, drained
2 tbsp/30 mL Watkins Inferno Hot Pepper Sauce, more if desired
1 tsp/5 mL Watkins Minced Green Onion
1/4 tsp/1.2 mL Watkins Cumin
48 ripe olive slices
Pimento slices for garnish, if desired

Spray two miniature muffin tins with Watkins cooking spray. With a 3-inch/8-cm cookie cutter, cut wonton skins into circles. Place one circle in each muffin cup; mold it to the cup. Spray lightly with additional cooking spray. Bake at 350°F/180°C for 7 to 8 minutes or until golden brown. Remove from tins and place on cookie sheet(s). Combine cheeses, chiles, Inferno Sauce, Minced
Green Onion, and Cumin in medium bowl; mix well. Fill each cup with 2 tsp/10 mL of the cheese
filling. Top with two olive slices. Bake for 10 minutes or until bubbly. Top with pimento. Serve warm.

Watkins Jalapeño Hot Pepper Sauce & Recipe

In recent years, salsa has eclipsed ketchup as the number-one selling condiment (by dollar volume) in North America…and hot sauces are available on supermarket shelves in a wider variety than ever before.

This traditional Mexican-style green table sauce is great in guacamole or chili, on fajitas and other Mexican dishes, or wherever you would use fresh jalapeños. We even bumped up the heat a bit to bring it into the range normally found in Louisiana-style red pepper sauces, making this
sauce a natural for Mexican or Cajun foods.

• All-natural/fat-free: No preservatives.
• Heat Level: Medium-hot.
• Uses: Use anywhere you would use fresh jalapeños…terrific on nachos, tacos, enchiladas, fajitas, Spanish rice, in guacamole, and in chili.

Jalapeño Grilled Chicken Drummies

For those who want “fire” in their hot wings, you can add even more of the Jalapeño Hot Sauce.

2-1/2 lbs/1.2 kg chicken drummies (meaty portion of wing)
Watkins Chicken Seasoning
1/2 cup/125 mL butter, melted
2 tbsp/30 mL Watkins Jalapeño Hot Pepper Sauce
1-1/2 tsp/7.5 mL fresh lime juice

Sprinkle wings generously with Chicken Seasoning. Place on grill or broil until done. Meanwhile,
combine butter, Jalapeño Hot Sauce, and lime juice. During last 10 minutes of cooking time, baste with 1/4 of the butter mixture. Remove from grill and place in bowl; toss with remaining
butter mixture. Keep warm in chafing dish or crockpot.

What is Tropical Salsa?

What is Tropical Salsa? According to the Watkins catalog, it's "an exclusive all natural blend of pineapple, bananas and chiles inspired by Caribbean fruit salsas and Indian chutneys. Use as an alternative to barbecue sauce or as a condiment to Caribbean and Asian foods."

But our Summit Group associates use it for much more than that... here's what various team members told us about how they use Tropical Salsa:

• On burgers instead of ketchup.
• Chicken & veggie kabobs on the grill.
• As a dipping sauce for chicken sticks (the kids LOVED it!), over catfish fillets, brushed on chicken on the grill, and on pork chops.
• Simply pour over chicken or fish and bake!
• It is great on pizza!
• I'm gonna tell my Italian wife to use it with Mostacciolli and Lasagna!
• On some succulent baby back ribs.
• Chicken wings.
• Spicy rice.
• Chicken quesadillas.
• Tropical Salsa Is a GREAT Crab dip!
• Tropical Salsa is great on salads too!
• Breakfast Burritos: egg, sausage, cheese, onions, peppers, sour cream and T.S. wrapped up in a burrito.

And here are some detailed testimonials:

• "Oh boy! Tropical Salsa is one of my very favorite things in the world! I use it on pizza - it is so good with pizza! I spread it on when I cook chicken in the skillet or on the grill. I put it on sandwiches with breaded chicken fillets. I dip chicken into it! I use it with a vast variety of frozen foods, you know those dinners that need help! Especially Italian type foods."
• "I use Tropical Salsa for a lot of cooking. I first brown chicken or pork chops or country style ribs, then put a little over a teaspoon on each piece (less for chicken), then add a little water and put in on simmer for about 20 minutes. Makes a great tasting meal very easily. Our guests claim I'm a great cook but the Tropical Salsa is the secret and it gives me an excuse to "advertise" my Watkins products right at my kitchen table. Another good thing about this way of using Tropical Salsa is that it's easy to adjust how spicy you want the dish to be."
• "I just received my first big order and I would like to share one of the products that really caught my fancy, the tropical salsa is one of the best tasting salsas I have ever tasted... can't wait to put in another order so I never run out."
• "Okay! I finally broke down and purchased some of the Tropical Salsa. In a hurry I baked a turkey loaf. Even though it is good by itself, I pulled out the bottle of Tropical Salsa we had just gotten that day. Michael poured some on his plate and started dipping the turkey in it. OMG, how wonderful it tasted. Makes me think of the Hawain dishes I have tried. Wonderful."

Jalapeño Hot Pepper Sauce

In recent years, salsa has eclipsed ketchup as the
number-one selling condiment (by dollar volume)
in North America…and hot sauces are available on
supermarket shelves in a wider variety than ever before.

This traditional Mexican-style green table sauce
is great in guacamole or chili, on fajitas and other
Mexican dishes, or wherever you would use fresh
jalapeños. We even bumped up the heat a bit
to bring it into the range normally found in
Louisiana-style red pepper sauces, making this
sauce a natural for Mexican or Cajun foods.

• All-natural/fat-free: No preservatives.
• Heat Level: Medium-hot.
• Uses: Use anywhere you would use fresh
jalapeños…terrific on nachos, tacos, enchiladas,
fajitas, Spanish rice, in guacamole, and in chili.

Fiesta Barbecue Sauce

2/3 cup/160 mL ketchup
1/3 cup/80 mL Watkins Mesquite
or Original Barbecue Sauce Concentrate
3 tbsp/45 mL lime juice
1 tsp/5 mL Watkins Garlic Granules
1 tsp/5 mL Watkins Cilantro
1/2 tsp/2.5 mL Watkins Cayenne
Pepper, more or less as desired

Combine all ingredients; mix well.

Fresh Tomato Basil Sauce

2 tbsp/30 mL Garlic & Parsley Grapeseed Oil
2 tbsp/30 mL chopped onions
2 tsp/10 mL Garlic Flakes
2 large tomatoes, seeded and coarsely chopped
2 tsp/10 mL Basil
Salt and Black Pepper

Saute onion and garlic flakes in the grapeseed oil on medium heat until onions are soft. Add the chopped tomatoes and basil and simmer, uncovered, for 10 minutes, stirring occasionally. Add salt and pepper to taste. Serve over your favorite pasta or polenta.

Root Beer Never Tasted So Good!

ROOT BEER EXTRACT ~ LIMITED TIME

The time-honored concoction of sarsaparilla, ginger and other roots is captured in this intense concentrate that’s back for a limited time. Make your own glass of root beer and try some of the following unusually delicious treats…they will surely become family favorites!

Homemade Root Beer/Root Beer Float

Start by making a Concentrated Root Beer Syrup:

• 1-3/4 cups/425 ml sugar
• 2-1/4 cups/560 ml water
• 2 tbsp/30 ml Watkins Root Beer Extract

Combine sugar and water in small saucepan; heat and stir until mixture starts to boil. Remove from heat and cool to room temperature; add Root Beer Flavor and mix thoroughly. Place in well-sealed container and keep in refrigerator.

Root Beer Beverage: Place 1/3 cup/80 ml of the syrup into a glass. Add 5 fl. oz./150 ml of club soda or sparkling water. Fill glass with ice. Enjoy!

Root Beer Float: Float a scoop of vanilla ice cream in a mug of root beer.

Note: This makes a light colored root beer. If desired, you can add liquid caramel color if available in your area.

Root Beer Cookies

• 1 cup/250 ml brown sugar
• 1/2/125 ml cup butter or margarine
• 1 egg
• 1/4/60 ml cup buttermilk
• 2 tsp/10 ml Watkins Root Beer Extract
• 1 tsp/5 ml Watkins Double-Strength Vanilla
• 1-3/4/430 ml cup all-purpose flour
• 1/2/2.5 ml tsp baking soda
• 1/2/2.5 ml tsp salt, if desired
• Root Beer Frosting (recipe follows)

Combine brown sugar, butter, and egg in a bowl; beat until fluffy. Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda, and salt; mix until smooth. Cover and refrigerate at least one hour. Drop dough by rounded teaspoonfuls onto greased baking sheets about 2-inches apart. Bake at 375°F for 6 to 8 minutes. Remove cookies to wire rack to cool. Frost with Root Beer Frosting. Makes 42 cookies.

Root Beer Frosting

• 2 cups/500 ml powdered icing sugar
• 1/3/80 ml cup butter or margarine
• 1 tsp/5 ml Watkins Root Beer Extract
• 1 to 2 tbsp/15 - 30 ml hot water

Mix together sugar and butter until smooth. Stir in Root Beer Flavor and enough water to make a smooth frosting.

Barbecued Ribs with Root Beer Barbecue Sauce

• 2 racks (6.5 pounds/3 kg) pork spareribs, cut into 2-rib portions
• 1/2 cup/125 ml cider vinegar
• 2 tbsp/30 ml (any flavor) Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
• 2 tbsp/30 ml Watkins Onion Granules
• 2 tsp/10 ml Watkins Garlic Granules
• 2 tsp/10 ml Watkins Cracked Black Pepper
• 1 tsp/5 ml salt, or as desired
• Water

Root Beer Barbecue Sauce

• 2/3 cup/160 ml Watkins Original Barbecue Sauce Concentrate, Honey Barbecue Sauce Concentrate, or Mesquite Barbecue Sauce Concentrate
• 1-1/3 cups/320 ml ketchup
• 2 tsp/10 ml Watkins Root Beer Extract
• 1/2 tsp/2.5 ml Watkins Ginger
• 1/4 tsp/1.2 ml Watkins Allspice

Combine first seven ingredients in large kettle or Dutch oven; cover with water. Bring to a boil; reduce heat, cover and simmer for 1-1/2 hours; drain. (Can be made ahead to this point. Cool, cover and refrigerate until 1 hour before broiling or grilling.) Combine sauce ingredients in bowl and have ready to baste meat. Arrange ribs on grill or broiler rack.

To grill: Grill ribs 10 minutes, turning once. Baste with barbecue sauce; grill 5 minutes. Turn and baste again with sauce; grill 5 minutes more.

To broil: Broil ribs about 7 to 9 inches from heat for 20 minutes or until heated through, brushing with barbecue sauce occasionally and turning once.

Serve any remaining barbecue sauce with ribs. Makes 8 servings.

Root Beer Baked Beans

• 1/2 lb/225 g bacon, diced
• 1 medium onion, diced
• 2 tbsp/30 ml Watkins Original Barbecue Sauce Concentrate
• 1/4 cup/60 ml ketchup
• 2 (28 oz/798 g) cans baked beans
• 1/4 tsp/1.2 ml Watkins Root Beer Extract
• 1/2 tsp/2.5 ml prepared mustard
• 2 tbsp/30 ml brown sugar
• Dash Watkins Calypso Hot Pepper Sauce
• Watkins Black Pepper to taste

Cook bacon and onion in skillet until bacon is brown and crisp. Pour off drippings. Combine barbecue sauce concentrate and ketchup; add to skillet. Mix in remaining ingredients. Bake at 300°F/150°C for 1 hour. Makes 12 servings.

ENJOY!!!

Microwave Teriyaki Sauce

1/2 C Watkins Meat Magic
1/8 C packed brown sugar
1TBSP lemon juice
1/2 tsp Watkins Ginger
1/8 tsp Watkins Garlic Powder Granules

Mix together above ingredients and microwave on
high for 2 minutes. Remove and add: 2 rounded tsp
cornstarch dissolved in 1/8 cup water, stir well. Microwave
on high, stirring at 20 second intervals until
thickened and clear. Baste over chicken before and
during cooking. Use as dipping sauce for steak.