TABASCO® Inspired Recipes

Updated: January 20, 2015, 11:35 AM ET

TABASCO® Bold Moment of the Weekend
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Cielo Rojo MicheladaTABASCO®
Cielo Rojo Michelada

-1 (12-ounce) Mexican beer
-1 cup clam & tomato juice
-1/8 cup freshly squeezed lime juice
-2 teaspoons TABASCO® brand Chipotle Pepper Sauce
-1 teaspoon Jugo Sazonado Maggi® or soy sauce, to taste
-1/2 teaspoon Worcestershire sauce
-1/2 teaspoon black pepper
-1/2 teaspoon black pepper

-Salt to rim glasses
-2 lime wedges

Fill two salt-rimmed beer mugs with ice. Combine ingredients in a pitcher; stir well. Pour into glasses and garnish with lime wedges. Makes 2 servings.

Spicy Spinach and Artichoke Dip TABASCO®
Spicy Spinach & Artichoke Dip

-1/2 cup butter or margarine (1 stick)
-1 medium onion, chopped (1 cup)
-2 (10-ounce) packages frozen chopped spinach, thawed and well drained
-1 (14-ounce) can artichoke hearts, drained and chopped
-1 (8-ounce) package cream cheese
-1 (8-ounce) carton sour cream
-1 cup shredded Monterey Jack cheese, divided
-1 cup grated Parmesan cheese, divided
-2 tablespoons TABASCO® brand Original Red Sauce
-Salt to taste
-Toasted pita bread wedges
-1 medium tomato, chopped (1 cup)

Melt butter in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in spinach, artichokes, cream cheese, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Parmesan cheese, TABASCO® Sauce and salt. Stir until well blended and heated through. Pour mixture into a 1 1/2-quart casserole dish and top with remaining 1/4 cup Monterey Jack and 1/4 cup Parmesan cheese. Bake in a 350°F oven until cheese starts to brown, about 10 minutes. Serve with pita bread and garnish with tomatoes. Makes about 4 cups.

Quickie Honey Chipotle Grilled WingsTABASCO®
Quickie Honey-Chipotle Grilled Wings

-2/3 cup honey
-1/2 cup TABASCO® brand Chipotle Pepper Sauce
-3 pounds chicken wing drumettes

Heat grill to medium heat. Combine honey and TABASCO® Chipotle Sauce in a large bowl and set aside. Place wings on grill and cook until crisp and cooked through, about 15 minutes. Transfer hot wings to the large bowl and toss until wings are well coated. Serve immediately. Makes 6 appetizer servings. Recipe can easily be doubled or tripled.

Appetizer Chicken Skewers with Avocado Cream Dip

Ingredients for Marinade
-1/2 cup orange juice
-1 1/2 teaspoons TABASCO® brand Original Red Sauce
-1 teaspoon minced garlic
-1 1/2 teaspoons key lime juice
-2 tablespoons chopped cilantro
-1 tablespoon Achiote paste
-1 tablespoon minced white onion
-2 teaspoons soy sauce
-1 teaspoon salt
-4 (5-ounce) chicken breasts cut into 1-inch cubes, 36 pieces in total

Ingredients for Dip
-1 medium-sized ripe avocado
-1/2 cup sour cream
-1 tablespoon chopped cilantro
-1 1/2 teaspoons key lime juice
-3 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
-1/3 teaspoon salt
-3 tablespoons olive oil
-12 1-inch square pieces white onion (about ½ onion)
-12 1-inch square pieces green bell pepper (about ½ pepper)
-12 1-inch square pieces red bell pepper (about ½ pepper)

Whisk marinade ingredients in a large bowl until smooth. Fold in chicken pieces. Mix well. Refrigerate for 30 minutes to an hour. While chicken is marinating, place all dip ingredients in a food processor and blend until smooth. To assemble skewers: thread one piece of red pepper onto a 3 to 4-inch skewer or toothpick, followed by chicken, onion, chicken and green pepper. Preheat either a grill or a stovetop griddle to medium-high heat. Cook the skewers on the first side, about 2 minutes, then turn, cooking for 2 minutes on all 4 sides. Serve with Avocado Cream Dip. Makes 6 appetizer portions.


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