2 tablespoons peanut oil 2 chicken breasts, skin and bone removed 1 can (8 oz.) water chestnuts, sliced 1 can (8 oz.) bamboo shoots, diced 1/4 pound snow peas 1 small red bell pepper, sliced 2 tablespoon (or more to taste) Santa Fe Seasons Red Chile Jelly Heat one tablespoon of oil in work until very hot. Dice chicken and … Read More

4 Boneless chicken breast halves, with skin 4 ounces goat cheese, mixed with 2 tsp fresh rosemary* 1/4 cup melted butter 4 ounces Santa Fe Seasons Red Chile Jelly, melted Preheat oven to 375F. Gently loosen skin to open a pocket large enough for 1 ounce of cheese mixture. Be careful not to tear the skin or surrounding membrane. using … Read More

3 cloves fresh garlic ¼ t crushed red pepper ¼ cup fresh cilantro 1-2 pounds fresh or frozen salmon 2/3 cup SANTA FE SEASONS CACTUS JELLY 1/3 cup rice wine vinegar 1/3 cup soy sauce 3 green onions sliced 1 T fresh grated ginger 2 t toasted sesame oil Rinse salmon, pat dry and place in shallow dish. In saucepan … Read More

Coconut Shrimp Ingredients Vegetable oil, for frying2 large eggs, lightly beaten1 1/2 cups all-purpose flour3/4 cup cornstarchPinch cayenneKosher salt and freshly ground black pepper1 1/2 cups shredded sweetened coconut1 1/2 pounds large shrimp (about 30), peeled and deveined, tails removedSweet chili or sweet and sour sauce, for dipping Instructions Heat about 2-inches of oil in a heavy-bottomed pot or large … Read More