Chicaoji red beer

From Christine

My husband loves Chicaoji on everything, but has recently stumbled on a another great use: a tablespoon or two in a light pilsner beer makes for a tasty “red beer.” Yum!

Stuffed baked onions

Drops of Chcaoji on the top of the onion. Herkullista!

From Majukka in Finland:


boil the onions

cut them half when cooled

use the spoon to make the onions as bowls

fill them with stuff

cover with cheese

bake them in the oven

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.


Add a scant teaspoon to a 1/3 cup of oil or melted butter. Pour over freshly made popcorn and mix thoroughly. Kids dreamed this one up.


This seems universal. Almost every person who eats eggs says they like Chicaoji on eggs. Even when they have only tasted Chicaoji on a corn chip at the Farmers’ Market they imagine and often say “Hmm…that would be good on eggs.” Doesn’t seem to matter how the eggs are configured: boiled, baked, fried, or mixed with other things like omelets quiche.