Dressings and Sauces

Email us your favorite recipes and how you use our great preserves in your favorite dishes.

Razpepper Citrus Sauce for Fresh Fish

This simple sauce is fabulous over your own selection of fresh fish.  We chose to feature it on grilled salmon this month.

For the sauce:

2/3 cup Pepperlane Razpepper preserves

2 Tbs. fresh orange juice

1 Tbs. fresh lemon thyme leaves

Zest of one half orange, set aside for garnish.

Whisk all ingredients together except zest; set aside.

Prepare grill to medium high heat.

For the fish:

4 center cut salmon fillets with skin intact, each 6-7 oz. and 1 ¼ inch thick

olive oil

salt and freshly ground pepper to taste

To prepare the fish, brush lightly with olive oil and season generously with salt and pepper.  Place the fillets, skin side down, on the grill rack and grill for 5 minutes.  Using a metal spatula, carefully turn fillets over.  With pastry brush, start brushing fillets with sauce, being careful not to let too much run over fish and into grill as it can cause burning. Cook for 3 to 4 more minutes.  Transfer fillets to serving plates.  Sprinkle with reserved orange zest.  Serve immediately. 

Raspberry Vinaigrette

In a blender, add 2 teaspoons Dijon mustard & 2 tablespoons toasted pecans. Blend until pecans are finely chopped. Add 1/2 cup Razz-Pepper Preserves, 1/4 cup red wine vinegar & 1/4 cup olive oil. Add to your favorite salad.

Topper for Toasty Texas Waffles

Melt 1 cup Cherry Bomb Preserves with 2 tablespoons of butter. Drizzle over Hot Texas Toast Waffles. For Waffle recipe, e-mail us!

Quick Cherry Bruschetta

Stir together 1 cup of coarsely chopped fresh or dried dark sweet cherries and 3 tablespoons of “The Original” Jalapeño Preserves. Mound mixture on slices of French bread. Top with a little crumbled blue cheese. Sprinkle with toasted slivered almonds.

"Fresh Catch Acapulco"

Combine 1/2 cup of Pepp'ricot Preserves with 1 tablespoon of fresh lime juice and 1 tablespoon of freshly chopped cilantro. Pour over your favorite white pan fried fish and serve.

Salad dressing with a “kick”

CRAÑ-PENO OR RAZ-PEPPER Mix ¼ cup Crañ-peno or Raz-Pepper, ½ cup Olive Oil, 2 TBS Balsamic Vinegar, ½ tsp Salt, ½ tsp Garlic Powder.  BLEND.  Pour over you favorite salad greens.

“Peppers N Paradise Mayonnaise”

1 cup mayonnaise

1/4 c. “Peppers in Paradise” preserves

1 tsp. curry powder

Combine these ingredients.

“Hearty” Garlic Dressing

1/2 (11oz)jar 1st/last “Date” Roasted Garlic preserves

Lime juice from one lime plus zest

1/2tsp salt

1/4c Canola oil

1/4c chopped Cilantro

Whisk all ingredients together

Drizzle over salad

Great Grillin' and Glazin'

Mix 1/2 cup of Pepp'ricot Preserves with 2 tablespoons of rice wine vinegar, 1 tablespoon of olive oil, 2 cloves of minced fresh garlic, and 1 tablespoon of soy sauce. Brush over prawns or chicken kabobs while grilling. Serve over hot steamed rice.