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Mr. B's Salsa & Hot Pepper Products


Posole: Pork & Corn Soup with Habanero Amber Glaze & El Milagros Chips

DinnerRoxanne BowersComment

Yield: 4 Servings

Prep time: 15 MINUTES

Cook time: 30 MINUTES

Total time: 45 MINUTES


  • Extra Virgin Olive Oil
  • 1 1/2 lbs boness pork loin, diced
  • 1 med spanish onion
  • 1 fresh serrano or jalepeno
  • 3 cloves garlic
  • 1 palmful ground cumin (2 tbsp)
  • Kosher salt and black pepper
  • 10 to 12 tomatillos
  • 1/2 fresh lime
  • 2 to 3 stems fresh oregano
  • 4 to 6 stems fresh thyme
  • 2 cans (14 oz) chicken broth
  • 2 cans white kernel corn, drained, or 3 ears fresh corn, scraped from the cob
  • Toppings: broken tortilla chip pieces and Mr. B's Habanero Amber Glaze


  1. In a large, heavy pot, coated lightly w/ olive oil, brown the pork over medium high heat. When the pork is brown, after 5 or 6 mins, add onion, serrano or jalapeno and garlic. Reduce heat to medium and let it hang out another 5 or 6 mins until the onions become translucent. Add cumin and salt and pepper.
  2. Whil the pork and onion are cooking process the tomatillos, the juice of the 1/2 lime, and the oregano and thyme leaves in a food processor until it has reached a salsa-like consistency. Dump this into the stewpot and cook for 2 - 3 mins before adding the next ingredients.
  3. Stir in the chiken broth and the drained corn. Heat stew through.
  4. Serve w/ broken tortilla chips on top, and drizzle Mr. B's Habanero Amber Glaze on top of chips!
* This is a Rachel Ray 30 Minute Recipe with a Mr. B's twist!

Bold Cherry Gold Tacos - from Tracy

DinnerRoxanne BowersComment


Bold Cherry Gold Tacos

Meat pulled from one rotisserie chicken, about 2 cups

1 small onion,

Diced 1/2 jalapeno, remove the seeds if you like, but you probably won't since you love Mr.B's

1/4 tsp Mr.B's hot salt

1/4 tsp chili powder

1/2 tsp cumin

1 tsp finely chopped garlic

1 tsp lime juice

1/4 cup of chicken broth

1 Tbs of Mr.B's ghost cherry gold

Cilantro [optional]

Corn or flour tortillas


Saute onions and jalapenos over medium heat, until softened. Add the pulled chicken and all the spices and lime juice, top with the chicken broth and reduce over medium low heat until the liquid has evaporated. Stir in the ghost cherry gold and serve with your favorite taco fixings.

Sweet Potato Catfish with Andouille Cream Drizzle

DinnerRoxanne BowersComment


For the Fish:

1 (8-9) oz. Catfish Fillet, Trimmed as needed

1 Tsp. Salt

1 tsp. Creole Seasoning

4 oz. Sweet Potato Crust

1 oz. Beyond

3 oz. Spinach,Cleaned

Creole Seasoning to taste

Salt and Pepper to taste

2 oz. Andouille Cream Drizzle

For the Sweet Potato Crust (enough for 4 servings):

1 1/4 lbs. Mashed Sweet Potato

1/2 cup Mayonnaise

1/4 tsp. Salt

1 dash Black Pepper

2 tsp. Bread Crumbs

1/2 tsp. Creole Seasoning


Method: Place mashed sweet potato and rest of crust ingredients in mixer and mix to incorporate.

Andouille Cream Drizzle: mix 2 quarts of Andouille cream sauce with 1 cup of honey bourbon sauce

Sprinkle the catfish with salt and Creole seasoning. Spread the sweet potato crust on the top of the fish. In a hot skillet, add the butter, and add the fish crust side up. Remove fish, to sizzle skillet and finish in salamander. When fish is done, crust should be nicely browned. Sauté spinach in butter and season with Creole seasoning, salt and pepper. Drain spinach and put in center of plate, lay catfish on top allowing the spinach to be seen on either side of the fish. Drizzle the sauce around the fish and spinach. Garnish the fish with chopped green onions.

Source HWY 61 Roadhouse
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