Snazzy Gourmet

Hot Squeeze is a sauce with personality. It's smoky (because of the chipotle, a smoked jalapeno peper). It's spicy, it's sweet, it's sassy and it's sexy all in one bottle!

• Hot Squeeze began as a chipotle glaze prepared for a pork tenderloin dish by Sue Sullivan and Carol Bosworth, busy catering partners in Atlanta. It was an instant hit, so they tried the glaze over grilled salmon and flank steak. Then they started using it in recipes for black bean chili, stews, and mashed sweet potatoes. It became a signature ingredient in their catering menus and a staple on their tables. The partners, who specialize in catering to film crews shooting on location in Atlanta, soon found that clients poured it on everything—meats, vegetables and even on salads.

  Word about the delicious sauce spread within the industry and film crews from all over the US, when on assignment in Atlanta, began to request catering from the “two women with the incredible sauce,” and they soon became known as the “Chipotle Sisters.” Clients begged them to bottle the sauce so that they could buy it at home. It became clear that the time has come to start producing this sauce in quantities to make everyone happy out there!

  And so here it is! Hot Squeeze, the one sauce that does it all.

Favorite Easy Appetizer

1 8 oz. block of cream cheese or 6 oz. log of goat cheese
Crackers of choice
HOT SQUEEZE

Pour Hot Squeeze liberally over cheese and serve with crackers.

Sweet Heat Chipotle Chicken Wings

4 lbs. chicken wings, separated at joints
1 cup of Hot Squeeze
Salt and pepper

Marinate chicken wings for 30 min. to 1 hr. Place on a tray lined with foil and greased. Place in a preheated 425 degree oven. Cover with another sheet of foil. Bake 40 minutes. Remove foil, turn wings over and bake another 5 minutes uncovered. Serve with dip of choice.

Turkey Chili

3 tbsp canola oil

2 ½ lbs. ground lean turkey

1 large onion, chopped

1 large garlic clove, chopped

3 large peppers, any color combination, chopped

2 14 oz. cans petit-diced tomatoes with jalapeño

½ cup Hot Squeeze

2 tbsp chili powder

Saute onion, garlic and peppers in oil for 5 minutes. Add ground turkey and brown until no longer pink. Add all of the other ingredients and Hot Squeeze. Simmer 20 minutes. Adjust seasonings and heat level to your taste. Garnish with cilantro. Serves 6.

Roasted Asparagus with Hot Squeeze Drizzle

1 lb. medium asparagus, tough ends removed

2 tbsp olive oil

Salt and pepper

Hot Squeeze

Preheat oven to 400. Toss asparagus with oil and salt and pepper. Place in a single layer on flat baking pan covered with foil. Roast approx. 15 minutes, turning periodically until lightly browned. Remove from oven and drizzle with Hot Squeeze. Serves 4.

Mashed Sweet Potatoes

4 large sweet potatoes

¼ cup butter

¼ cup cream

¼ cup Hot Squeeze

Salt and pepper

Cut sweet potatoes in half and cook in salted water until soft. Drain well and peel. Mash with butter, cream and Hot Squeeze. Season with salt and pepper. Serves 4.

Black Bean Chili and Black Bean Roll-ups

2 16 oz cans of black beans

1 large onion, chopped

2 cloves garlic, minced

1 diced pepper (optional)

2 14.5 oz cans petit-diced tomatoes with jalapeno

¼ cup vinegar

1 tbsp cumin

½ cup Hot Squeeze

Saute onion, garlic and pepper in oil until soft. Add black beans, tomatoes with juice, vinegar, cumin and Hot Squeeze. Cook beans until tender, mashing some with the back of a spoon. Add salt and pepper and adjust seasonings to taste. To serve as a chili, allow some liquid to remain. To use as a filling for roll-ups, continue to cook until thickened. Allow to cool. Spoon appropriate amount into a flour tortilla and roll-up. Reheat tortillas covered in a low oven. Serve with Hot Squeeze as a dipping sauce.