505 Southwestern has reached an agreement with H-E-B Markets to sell its line of All Natural 505 Southwestern sauces and salsas in 62 H-E-B Markets across the state of Texas. 505 Southwestern Sauces and Salsas are available in mild, medium and hot flavor profiles, are all natural, gluten free and made with 100 percent green and red chile peppers grown in the Hatch Valley of New Mexico, also known as the “Chile Capital of The World.” 505 Southwestern products come in five tantalizing varieties including Flame Roasted Green Chile, Green Chile Sauce, Enchilada & Tamale Sauce and an assortment of Salsas.
“We have seen an overwhelming positive response from both retailers and consumers to the quality and superior taste of our sauces and salsas. We are extremely excited that Texans will now have the opportunity to experience our 505 Southwestern sauces and salsas for themselves,” said Ray Gadd, Executive Vice President of 505 Southwestern.
Rapidly growing in popularity nationwide, 505 Southwestern sauces and salsas are setting the standard in the fast growing Hispanic-influenced sauce category. 505 Southwestern uses only Hatch Valley pungent green chile peppers that deliver a smooth, simmering heat and a kaleidoscope of chile flavors based upon legendary recipes of generations past from the Hatch Valley in southwestern New Mexico.
505 Southwestern sauces and salsas are available in mild, medium and hot tantalizing flavor profiles and packed in glass jars.
The Associated Press is reporting that the city of Irwindale, Calif. has declared the Huy Fong Foods, Inc. plant that makes its Sriracha Hot Chili Sauce is a public nuisance. The action gives Huy Fong 90 days to abate the odors that have prompted complaints from nearby residents and gives city officials the right to enter the plant and make changes if the odors persist past that date, according to the Associated Press. Read the entire story here in the Huffington Post.
4 ounces Busha Browne’s Jerk Smokey BBQ Sauce
2 pounds premium ground beef (80 percent lean / 20 percent fat)
1 tsp sea salt
1 tsp ground black pepper
3 tsp – fresh garlic minced
1 TBSP olive oil, plus extra for brushing the grill
2 ounces mayonnaise
1 dozen slider rolls or dinner rolls
6 ounces romaine lettuce leaves
3 medium tomatoes – cut into 1/8-inch slices
2 medium purple onions – cut into 1/8-inch slices
Combine 2 ounces Jerk Smokey BBQ Sauce, beef, salt, pepper, garlic, and olive oil. Mix gently with a fork.
Shape the meat into 12 patties and place into your freezer while preheating the barbecue grill to med/high heat.
Oil the grill just before putting the patties to cook for 5 to 6 minutes per side, depending on your preference for medium to well done. Check your patties’ temperature with a thermometer before removing them from the grill. The USDA recommends a minimum internal temperature of 160 degrees for ground beef.
Combine mayonnaise and remaining Jerk Smokey BBQ Sauce and dress top and bottom of slider rolls.
Dress sliders with lettuce, tomato and purple onions.