Gila Sonoran Carne Asada
This flavorful Carne Asada is great on its own or to create delicious tacos and other great eats! For this we used a marinade with BBQ...
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Gila BBQ Salsa Fiesta: Smoked & Spicy Hot Pork Tenderloins
Welcome, BBQ enthusiasts, to a smokin' adventure! Today, we embark on a porky escapade, where two small, succulent pork tenderloins take...
Get Spicy with this Beer Can Smoked Chicken Recipe featuring Gila Sonoran BBQ Salsa
Here is a recipe for smoking two whole chickens on a pellet grill using the beer can method, Chantico Raw agave, and Monstruo de Gila...
Avocado Toast
Spicing up the classic avocado toast with our New Mexico BBQ Salsa made with Hatch green chiles and tomatillo.
Spicy Sonoran Chili
Warm up for the holidays with this spicy chili recipe using our Sonoran BBQ Salsa
Hatch BBQ Baked Beans
Give your baked beans extra flare with our Hatch Green Chile New Mexico Style BBQ Salsa
BBQ Breakfast Scramble
Make a gourmet tasting breakfast from home with this tasty recipe! A classic breakfast scramble with a spicy BBQ twist.
BBQ Tacos
BBQ Salsa on tacos is game-changing! Especially with our New Mexico Salsa featuring Hatch green chile and tomatillo.
New Mexico BBQ Dip
The easiest and tastiest chip dip out there! Our New Mexico Salsa with Hatch green chile tamed with sour cream for a tasty snack.
BBQ Tofu Bowl
This vegetarian BBQ tofu bowl with our Sonoran Salsa is easy, spicy and delicious!
BBQ Pulled Pork Pizza with Peach and Jalapeño
Sweet, spicy, and savory unite for this delicious homemade Fall pizza.
Potato Burrito Bowl
Looking for easy dinner inspiration? Try this potato burrito bowl using our Sonoran BBQ Salsa.
Spicy BBQ Chicken Flatbread
Turning up the heat 🔥 with this BBQ chicken flatbread using our Sonoran Salsa
BBQ Breakfast Toast
Looking for an easy, healthy breakfast? Spice up your egg toast with our Sonoran Sauce featuring Bird Pepper and Chantico Agave!
Monstruo 3 2 1 Baby Back Ribs
3-2-1 ribs are a great technique to get fall off the bone tender ribs. The method is based on smoking for 3 hours, wrapping with liquid...
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