Add some Texas heat to your snacks with a little Chili Pequin Salsa. If you like it hot, you'll like it Pequin hot. Chili Pequin peppers are small little peppers that grow wild in much of South Texas. Pequin peppers range on the Scoville scale of 100,000 - 140,000 compared to Jalapenos which range 1,000 - 4,000. The salsa is an explosion of flavor with fresh ingredients of tomatoes, sweet red peppers, apple cider vinegar, water, onion, salt and garlic. Mix up a batch of wings with Holy Smoke Mama Pepper Jelly and Dijon mustard, add a little salt and pepper to taste; toss in your wings and cook! Mmmmm ..... you'll remember them wings for sure! This little gem of the pantry is made with cane sugar, vinegar, bell peppers, Jalapeno peppers, fruit pectin, Habanero peppers, citric acid, and chilies. Top off your appetizer selection with Corn Pepper Salsa dip. So simple to make with only a third of the jar of Corn Pepper Salsa, a block of soft cream cheese and a third cup of freshly chopped green onions, it is a delightful creamy and spicy dip that is great with crackers, or guacamole and chips, or if you prefer, just on a spoon. You can make the dip a little creamier (and a little spicier by adding a little more Corn Pepper Salsa juice). The salsa is an amazing mix of corn, Jalapeno peppers, water, cane sugar, garlic, red peppers, salt & spices.
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