SOS Recipe Archives
Rhode Island Red Hot Veggie Chili- in 30 minutes.
Veggie Chili in 30 minutes - You won’t miss the meat!
In a large pot, heat 2 tbsp. vegetable oil and add 1 tbsp. chopped garlic.
Then add the following:
2 cups chopped or crushed tomatoes, canned or fresh
1 cup cooked beans (you can mix different kinds like black and red beans)
½ bunch cilantro, chopped
1 bottle Rhode Island Red Hot Sauce, HOT or MILD
2 cups chopped vegetables, fresh, frozen, or canned 1 onion (red, yellow, or white), diced
1 pepper (green, red, or yellow), diced 1 cup corn, peas, carrots
1 zucchini or summer squash And anything else you like!
¼ cup chili powder ¼ cup paprika
2 tbsp. ground cumin 1 tbsp. sugar
salt and pepper to taste
Simmer 20 minutes. Adjust seasonings to taste and simmer 5 minutes. Top with shredded cheese. Enjoy!
Rhode Island Red Hot Tomato Salsa
6 plum tomatoes or 3 vine ripe tomatoes 2 tbsp. chopped cilantro
1 tbsp. sugar pinch of salt
juice of ½ lime 1 bottle of Rhode Island Red Hot Sauce, HOT or MILD
Wash and chop tomatoes into small cubes and place in bowl. Add remaining ingredients and mix well.
*This recipe may be prepared in the food processor by processing quartered tomatoes to a chunky or smooth consistency, and then processing cilantro and lime juice until cilantro is chopped fine. Add this mixture to the tomatoes, along with the seasonings and hot sauce. Mix well and enjoy!
Serve with chips or atop your favorite meat, fish, or vegetable dish.
Cowboy Ketchup Southwestern Pulled Pork
What you Need:
2 lbs. Pork Shoulder Roast
Salt and pepper
1 Bottle of COWBOY KETCHUP
*Optional - RHODE ISLAND RED HOT SAUCE to add some spice!
1. Cut the meat into 4 quarters.
2. Place the meat in a crock pot with COWBOY KETCHUP, salt and pepper.
3. For a spicy pulled pork, add RI RED HOT SAUCE.
4. Cover and cook for 8 hours on low.
5. Shred meat with two forks (remove fat, if any).
*This recipe may also be prepared in the oven at 275º.
Serve the barbecued pork on a sandwich topped with shredded cheddar cheese and coleslaw,
or as an entrée with rice, cornbread, and salad. Enjoy!