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Here’s How to Uncap Real Flavor in your Kitchen with Wooden Cap Recipe Hacks

This feature was produced in collaboration between Vox Creative and Cholula Food Company. Vox Media editorial staff was not involved in the creation or production of this content.

1

Buffalo Roasted Potatoes with Blue Cheese

INGREDIENTS

5 medium russet potatoes cut into chunks (about 5 cups)
4 tablespoons of butter
20 - 25 caps of Cholula® Chipotle Hot Sauce
Crumbled blue cheese
Salt
Oil

PREPARATION

1. Preheat oven to 425º F.
2. Soak the potatoes in cold water for about 30 minutes.
3. In a bowl, mix potatoes with enough oil to coat them completely and add 2 teaspoons of salt. Toss everything together.
4. Place potatoes on a baking sheet lined with parchment paper, and spread into one layer.
5. Roast potatoes for about 40 minutes, flipping them over once after the first 20 minutes. They will be beautifully golden and crispy when finished.
6. While the potatoes roast, melt the butter and original Cholula Chipotle in a pan over medium low heat just until the butter has melted and is mixed with the hot sauce.
7. Take the potatoes out of the oven, toss with Cholula Chipotle, and sprinkle on the blue cheese sauce. (Hit it with some chives to make it extra sexy.)

NOTE: 1 cap = 1/2 teaspoon

2

Spiced Candied Brown Sugar Pecans

INGREDIENTS

1 ½ cups of whole pecans
1 teaspoon salt
½ teaspoon cinnamon
⅛ teaspoon ground clove
⅛ teaspoon ground nutmeg
¼ teaspoon ginger
10 - ­15 caps of Cholula® Original Hot Sauce
¼ cup brown sugar

PREPARATION

1. Preheat oven to 300º F.
2. In a small saucepan, mix all ingredients together, except for nuts.
3. Heat the mixture on low just until it melts.
4. Add nuts, stir to coat evenly, and take off the heat.
5. Place the nuts in one layer on a baking pan covered with parchment paper.
6. Bake for 15 ­- 20 minutes, stirring after 7 minutes.
7. Take out, let cool, and enjoy!

NOTE: 1 cap = 1/2 teaspoon

3

Spicy Glazed Maple Carrots

INGREDIENTS

6 carrots, about 12 inches long, peeled and stems cut off
1 tablespoon of minced ginger
Oil
Salt
3 tablespoons of maple syrup
5 - ­7 caps of Cholula® Original Hot Sauce

PREPARATION

1. Cut the carrots into 4­ - 5 pieces each, cutting on the bias.
2. Heat up a medium sized, non­stick pan on medium, and then add just enough oil to gently coat the bottom.
3. Add the ginger and cook, stirring for 30 seconds or so, just until it infused in the oil. Toss in the carrots and sprinkle on a teaspoon or so of salt.
4. Cook the mixture for 5 - ­7 minutes, stirring every 30 seconds.
5. Pour in a small amount of water, just enough to coat the bottom of the pan with about ⅛ inch of water, add in the maple syrup and Cholula Original, and continue to cook until the water boils out and you are left with a beautiful glaze.
6. Serve carrots and enjoy.

NOTE: 1 cap = 1/2 teaspoon

4

Spicy Shredded Turkey Pizza with Mashed Potatoes, Caramelized Onions, and Mushrooms

INGREDIENTS

Pizza:
Pizza dough (store bought or homemade)
1 turkey breast
Crimini or button mushrooms (1­ - 2 cups when chopped)
2 medium onions (2 cups when sliced)
8 - ­10 caps of Cholula® Chili Garlic Hot Sauce
4 tablespoons of oil
Parmesan cheese (1 cup when grated)

Mashed Potatoes:
8­ - 10 Yukon Gold potatoes (5 cups when chopped)
2 cups of milk or cream
2 tablespoons of butter
3 tablespoons of chopped chives 
4 salt and pepper

PREPARATION

Turkey Breast:
1. Pre-heat oven to 400º F.
2. Rub turkey breast in salt pepper and two tablespoons of oil.
3. Place turkey in a small roasting pan, and roast for 10 minutes. Take the turkey out and flip it over to ensure even cooking. Place turkey breast back in the oven, and roast for another 7­ - 10 minutes until cooked through. (You can slice off a piece to see if it is finished but they turkey will continue to cook on the pizza so it doesn't have to be perfect!)
4. Let the turkey breast cool, then shred into small pieces.
5. Add the Cholula Chili Garlic and mix until nicely coated

Mashed Potatoes:
1. Chop potatoes into even chunks.
2. Add potatoes to a pot and cover with water. Bring pot to a boil, then reduce the heat to a simmer and place the lid on the pot. Cook for 15 - ­20 minutes until the potatoes are potatoes are fork tender.
3. In a separate pot, add milk (or cream) and butter, and heat until the butter melts completely.
4. Drain the water from the potatoes and add them back into the same pot. Start adding the cream or milk mixture to the potatoes and use a potato masher or fork to break up the potatoes and create the mash. Once the potatoes are mashed, you can switch to a spoon or whisk to get a smoother texture. Add extra cream or milk until you reach your desired consistency.

Pizza:
1. Preheat oven to 450º F.
2. Chop mushrooms into equal sized pieces and cut onions into thin slices.
3. Bring a sauté pan to high heat and add 1 tablespoon of oil. Add chopped mushrooms and cook for five minutes moving the mushrooms around until they are lightly browned.
4. Remove mushrooms and add another 1 tablespoon of oil to the pan and add sliced onions. Cook on high heat until the onions are nicely browned.
5. Roll out dough into a pizza circle using flour so it doesn't stick. The thickness of the pizza is completely up to you, but a thicker crust will increase the cooking time by a few minutes.
6. Place dough on a pizza stone or a baking sheet.
7. Top the pizza with a thin layer of mashed potatoes, then add the spicy shredded turkey. Sprinkle on caramelized onions and mushrooms and top with grated Parmesan.
8. Place in the oven for 8­ - 12 minutes until the crust is brown
9. Take the pizza out of the oven, and top with chopped chives. Enjoy!

NOTE: 1 cap = 1/2 teaspoon

5

Roasted Cauliflower served on a Spicy Pea Puree with Toasted Pine Nuts

INGREDIENTS

Roasted Cauliflower:
1 medium or small head of cauliflower (6 cups when chopped)
¼ cup of olive oil pine nuts
salt and pepper

Spicy Pea Puree:
½ onion (½ cup when chopped)
1 tablespoon of chopped ginger
1 clove of garlic
1.5 cups of frozen sweet peas
⅓ of a cup of veggie or chicken broth
2 Tbsp of greek yogurt
1 tablespoon of olive oil
5 - ­6 caps of Cholula® Green Pepper Hot Sauce
¼ cups of pine nuts

PREPARATION

Roasted Cauliflower:
1. Preheat oven to 425 degrees
2. Slice off nice size florets of the cauliflower. Place in a bowl and add oil, salt and pepper. Toss until nicely coated.
3. Transfer cauliflower to a baking sheet and place in the oven for 7 minutes. Remove sheet from the oven after 7 minutes then move the cauliflower around in the pan so the other side get a chance to brown. Place back in the oven for another 5 - ­7 minutes until tender.

Spicy Pea Puree and Roasted Pine Nuts:
1. Chop onion, ginger, and garlic.
2. Heat up a pan on medium and add in olive oil. Add onion, ginger, garlic, salt, pepper and cook for 3 - ­4 minutes
3. Add in sweet peas, veggie stock, and Cholula Green Pepper. Bring the mixture to a boil
4. Let the mixture cool for 5 minutes then add mixture to a blender along with the greek yogurt. Blend until smooth and season with salt and pepper to taste
5. Heat up a pan on medium and add in the pine nuts. cook the nuts on steady heat for around 4­ - 5 minutes until they are golden brown. Make sure you continue to move them in the pan so they don't burn
6. Plate the sweet pea puree, then top with the cauliflower and a sprinkle of the pine nuts. Enjoy!

NOTE: 1 cap = 1/2 teaspoon

6

Spicy Chipotle Squash and Lentil Soup

INGREDIENTS

Spicy Chipotle Squash and Lentil Soup:
1 medium butternut squash (4­ - 5 cups when chopped)
2 medium onions (2 cups when chopped)
3 celery stalks (1 cup when chopped)
12 - ­16 crimini or button mushrooms (3 cups when chopped)
3 garlic cloves (sliced)
3 medium ripe tomatoes (3 cups when chopped)
3 - ­4 sprigs of fresh thyme
1 teaspoon of cumin seeds
½ of a lemon
¼ cup chopped fresh parsley
4 cups of veggie or chicken broth
4 cups of water
¼ cup of olive oil
1 cup of lentils (any kind)
12­ - 14 caps of Cholula® Chipotle Hot Sauce
Salt and pepper

Chipotle Yogurt Sauce (Optional Soup Topping):
1 cup of Greek or plain yogurt
6­ - 10 caps of Cholula® Chipotle Hot Sauce
Water 
Salt

PREPARATION

Spicy Chipotle Squash and Lentil Soup:
1. Peel or slice the skin off the squash, cut in half and remove seeds. Chop squash into cubes.
2. Dice onions, celery, mushroom, tomatoes, and garlic into small pieces.
3. Heat large pan to medium-high and then add olive oil.
4. Add the onion, celery, mushrooms, garlic, cumin seeds, and thyme. Cook for 6 - 8 minutes until the veggies start to soften and color.
5. Add salt and pepper and cook for another minute.
6. Add tomatoes, squash, veggie or chicken broth, water, lentils and Cholula Chipotle. Turn heat to high and stir until the soup comes to a light boil. Turn the heat to low and place the lid back on the pot. Cook for 30­ - 40 minutes until the lentils are tender.
7. Remove lid, add the lemon juice and parsley, and cook for another 2­ - 3 minutes until the acidity of the lemon juice mellows out.
8. Season with salt and pepper to taste.

Chipotle Yogurt Sauce:
1. Whisk together yogurt, Cholula Chipotle and salt until you reach your preferred spicy level.
2. Add water to thin out the mixture until you get a sauce like consistency.
3. Drizzle over soup for an extra creamy kick.

NOTE: 1 cap = 1/2 teaspoon

This feature was produced in collaboration between Vox Creative and Cholula Food Company. Vox Media editorial staff was not involved in the creation or production of this content.


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