Grilled pineapple

Peel pineapple and slice the whole fruit into “wheels”

Lay out pineapple on grill and brush/spread on the Chicaoji

Flip wheels and do the other side, if you want

Grill as long as desired (We like to blacken the pineapple a bit)

This makes a great cold snack for the next day

Chicaoji Chili

From Johnny

My improvised Chicaoji Chili recipe from yesterday – Turned out really well.

3 cups dry black beans (soaked overnight)

1 can chili beans

1 small can of tomato paste

1 quart of my friend Jennifer’s canned tomatoes and zucchini

1/4 cup Chicaoji sauce (makes it mild. if you like it hotter double or triple that)

1/2 lb grass-fed organic local ground beef

Enough water to get the right consistency

Throw it all in a crock pot for a few hours.

That’s it. No other spices. Just the Chicaoji.

Roasted corn

From Damian

I like to roast corn until about 1/2 the kernels are toasted dark brown, the rest are just incredibly sweet and hot and then put Chicaoji on it. I husk the corn, spray it with with some cooking oil, then put it under the broiler if a barbecue grill isn’t available. The Chicaoji treatment is just as good the next day when any leftover ears have cooled in the fridge.