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The Spirited Taste of Old Mexico, Seasoned With Swaggering Texas Style.
The Spirited Taste of Old Mexico, Seasoned With Swaggering Texas Style.
It was around 1800, give or take a day, when this land o'plenty along the Rio Grande started drawing settlers. Why, you'd find folks that pioneered from Mexico, the new United States back east, and as far away as europe. Now all these people mixing together made for a pretty colorful history. But, what's better, it allowed for some real tasty cooking.
The folks from Mexico started it all. You see, they'd had a couple of centuries of gardening experience in this part of the new world and could grow just about anything - from pumpkin, squash and corn to tomatoes, beans and peppers. With all these garden stuffs and an oven working overtime, they could lay out a table longer than one of J.R. Poteet's cattle drives, each dish more mouth watering than the one before it. Well, the new "Texans" used those recipes as a starting place, threw in some of their own heritage, and added a little extra zip to better suit their new found personality. And that's how the food we call Tex-Mex all got started.
The Juarez Chile Company holds true to this tradition, blending the best recipes from Old Mexico with some all-time Texas favorites. The ingredients used in our gourmet salsa, sauces, and condiments are 100% natural. Our garden-fresh vegetables and sun-dried spices are some of the finest you'll ever taste - because they're grown in fertile Texas soil underneath the grand Texas Sky.
Black Bean Salsa
Well, one taste of this Texas flavored salsa will let you know in a hurry why it's everybody's party dippin' favorite. A real crowd pleaser, in other words. We cut the hand-selected vegetables a little finer, eased up on the jalapenos a tad to keep it on the mild side, tossed in a handful of our special black beans and added a pinch or two extra of the right kinds of spices to let you know it's an original. So, next time you're looking to entertain a whole passel of folks, serve 'em up this special salsa and listen to 'em say "Gosh darn, that's good!"
Habanero Salsa
Now quite a few folks have the notion that if it ain't red, it ain't hot! That's why we conjured up this fire-breathing twin to our Salsa Mexicana, but made with the hottest pepper known to man! More than anything, the habanero pepper just brings out the natural richness of all those other ingredients, and there's a lot of 'em: fresh bells and jalapeno, sweet onions, juicy tomatoes and rich spices and herbs, just to name a few. Bless us if this ain't the stretch limo of the Juarez salsa line. It's hot! It's powerful good! And it's grand enough to bring out the cowboy in you!
Peach Salsa
O.K. Put yourself in our boots. We were looking to produce an extra-special salsa for all our extra-special friends. So we started with cream-of-the-crop jalapenos and tomatoes. Dressed them up with some of the choicest spices around. And then added PEACHES. Time came for the first taste, and it was like a summer breeze blowing through a field of bluebonnets. Well, we just grinned and started singing "The Eyes Of Texas Are Upon You." Now with all that in mind, what would you have called this lip-smacking, tastebud-pleasing hot sauce?
Texas Hot Salsa
Our version of this Tex-Mex favorite has been a secret family recipe for generations. Special onions, jalapeno peppers, and tomatoes - all selected at just the right stage of ripeness - are slowly introduced to each other so their individual flavors won't bruise. Then they're "sweetened" with a touch of our spice mixture. The result is a taste that busts out like a new sprout after a spring rain. Alone or mixed with our Cowpoke Caviar or Chile Con Queso, this is a great chip or vegetable dip. But for real fun, add it to salad dressing, casseroles, Juarez Spanish Rice or our Juarez Mexican or Cajun Bean Soup mixes. And especially on your tacos, enchiladas and burritos.
Chow Chow
For you city folks who don't know what Chow Chow is, you just don't know what you're missing. The pioneers never wasted anything and after the peas had dried on the vine, and the garden had done makin', they conjured up this here relish to top those dried peas and beans through the winter months. We've chopped up our cabbage, added our onions, and our special spices with just a hint of peppers, and guarantee it to taste just as good as Grandma's did.
Chile Con Queso
Ever wonder how a little Texas sunshine tastes? Well, this velvety smooth blend of pure cheddar cheese, lively jalapenos, and crisp, sweet onions (plus a sprinkling of our trademark spices and herbs) is as close as it gets. It's a great dip, a tasty spread for burgers and franks, and a biscuit-sopping treat on scrambled eggs or omelets. And if you really want to be popular around the dining table, try mixing some with our Picante Sauce, a little cooked sausage or hamburger, and ladle it over a baked potato.
Cowpoke Caviar
A woman of means from back east happened to sit next to us on the Austin to El Paso train one day. Always mindful of the rules Of Texas Hospitality, we shared some of our travelin' food for the belly rumbles - that being a fried tortilla generously covered with our unique recipe of whole black-eye peas specially prepared with onions, peppers, and spices. After she had made her way through a couple of jars, we asked how she felt about our way of fixing black-eye peas. She looked down her nose and allowed that she would never know because a black-eye pea would never touch her refined lips, but would we mind opening another jar of that there Cowpoke Caviar. Well, the name stuck. You'll be stuck on it, too, as a nacho topping, a layer in a Layered Mexican Dip, or as a garnish for Chile Con Queso.
Texas Green Tomatoes
These are known to be great with Catfish but is great with just about any side dish.
Flamin' Jalapeno
We were riding fence one winter when a blizzard came barreling off the Llano Estacado like a hungry grizzly going after dinner. And cold - the temperature dropped so fast that our campfire froze right in mid-crackle. Good thing we had the foresight to pack a relish made from fiery jalapenos, onions, and our renowned spice mixture. Just opening the jar held back the snow, thawed out the flames, and gave us a little paradise there as we commenced to using it in Tex-Mex omelets and cornbread, over some crackers, and spicing up a pot of stew.
The folks from Mexico started it all. You see, they'd had a couple of centuries of gardening experience in this part of the new world and could grow just about anything - from pumpkin, squash and corn to tomatoes, beans and peppers. With all these garden stuffs and an oven working overtime, they could lay out a table longer than one of J.R. Poteet's cattle drives, each dish more mouth watering than the one before it. Well, the new "Texans" used those recipes as a starting place, threw in some of their own heritage, and added a little extra zip to better suit their new found personality. And that's how the food we call Tex-Mex all got started.
The Juarez Chile Company holds true to this tradition, blending the best recipes from Old Mexico with some all-time Texas favorites. The ingredients used in our gourmet salsa, sauces, and condiments are 100% natural. Our garden-fresh vegetables and sun-dried spices are some of the finest you'll ever taste - because they're grown in fertile Texas soil underneath the grand Texas Sky.
Black Bean Salsa
Well, one taste of this Texas flavored salsa will let you know in a hurry why it's everybody's party dippin' favorite. A real crowd pleaser, in other words. We cut the hand-selected vegetables a little finer, eased up on the jalapenos a tad to keep it on the mild side, tossed in a handful of our special black beans and added a pinch or two extra of the right kinds of spices to let you know it's an original. So, next time you're looking to entertain a whole passel of folks, serve 'em up this special salsa and listen to 'em say "Gosh darn, that's good!"
Habanero Salsa
Now quite a few folks have the notion that if it ain't red, it ain't hot! That's why we conjured up this fire-breathing twin to our Salsa Mexicana, but made with the hottest pepper known to man! More than anything, the habanero pepper just brings out the natural richness of all those other ingredients, and there's a lot of 'em: fresh bells and jalapeno, sweet onions, juicy tomatoes and rich spices and herbs, just to name a few. Bless us if this ain't the stretch limo of the Juarez salsa line. It's hot! It's powerful good! And it's grand enough to bring out the cowboy in you!
Peach Salsa
O.K. Put yourself in our boots. We were looking to produce an extra-special salsa for all our extra-special friends. So we started with cream-of-the-crop jalapenos and tomatoes. Dressed them up with some of the choicest spices around. And then added PEACHES. Time came for the first taste, and it was like a summer breeze blowing through a field of bluebonnets. Well, we just grinned and started singing "The Eyes Of Texas Are Upon You." Now with all that in mind, what would you have called this lip-smacking, tastebud-pleasing hot sauce?
Texas Hot Salsa
Our version of this Tex-Mex favorite has been a secret family recipe for generations. Special onions, jalapeno peppers, and tomatoes - all selected at just the right stage of ripeness - are slowly introduced to each other so their individual flavors won't bruise. Then they're "sweetened" with a touch of our spice mixture. The result is a taste that busts out like a new sprout after a spring rain. Alone or mixed with our Cowpoke Caviar or Chile Con Queso, this is a great chip or vegetable dip. But for real fun, add it to salad dressing, casseroles, Juarez Spanish Rice or our Juarez Mexican or Cajun Bean Soup mixes. And especially on your tacos, enchiladas and burritos.
Chow Chow
For you city folks who don't know what Chow Chow is, you just don't know what you're missing. The pioneers never wasted anything and after the peas had dried on the vine, and the garden had done makin', they conjured up this here relish to top those dried peas and beans through the winter months. We've chopped up our cabbage, added our onions, and our special spices with just a hint of peppers, and guarantee it to taste just as good as Grandma's did.
Chile Con Queso
Ever wonder how a little Texas sunshine tastes? Well, this velvety smooth blend of pure cheddar cheese, lively jalapenos, and crisp, sweet onions (plus a sprinkling of our trademark spices and herbs) is as close as it gets. It's a great dip, a tasty spread for burgers and franks, and a biscuit-sopping treat on scrambled eggs or omelets. And if you really want to be popular around the dining table, try mixing some with our Picante Sauce, a little cooked sausage or hamburger, and ladle it over a baked potato.
Cowpoke Caviar
A woman of means from back east happened to sit next to us on the Austin to El Paso train one day. Always mindful of the rules Of Texas Hospitality, we shared some of our travelin' food for the belly rumbles - that being a fried tortilla generously covered with our unique recipe of whole black-eye peas specially prepared with onions, peppers, and spices. After she had made her way through a couple of jars, we asked how she felt about our way of fixing black-eye peas. She looked down her nose and allowed that she would never know because a black-eye pea would never touch her refined lips, but would we mind opening another jar of that there Cowpoke Caviar. Well, the name stuck. You'll be stuck on it, too, as a nacho topping, a layer in a Layered Mexican Dip, or as a garnish for Chile Con Queso.
Texas Green Tomatoes
These are known to be great with Catfish but is great with just about any side dish.
Flamin' Jalapeno
We were riding fence one winter when a blizzard came barreling off the Llano Estacado like a hungry grizzly going after dinner. And cold - the temperature dropped so fast that our campfire froze right in mid-crackle. Good thing we had the foresight to pack a relish made from fiery jalapenos, onions, and our renowned spice mixture. Just opening the jar held back the snow, thawed out the flames, and gave us a little paradise there as we commenced to using it in Tex-Mex omelets and cornbread, over some crackers, and spicing up a pot of stew.