These are recipes that people have come up with the use Chicaoji Sauce in one way or another. It’s a very versatile sauce because it has all the flavors: sweet, tart, salt, bitter, savory/umami PLUS the medium heat of chipotles (smoked jalapeño chillies).
From Eric (mousehousekitchen blog)
Marinated skirt steak in the sauce for 30 minutes, grilled until done, chopped it up, put the steak with chopped onions and cilantro in warm corn tortillas, then topped with more Chicaoji. Marvelous!
(Eric commented about Chicaoji on his very informative blog. Thanks, Eric. http://mousehousekitchen.wordpress.com/2011/09/14/brand-unawareness/ )
From Damian
These are from Isa Chandra Moskowitz’ Post Punk Kitchen Blog (http://www.theppk.com/2011/05/ancho-lentil-tacos/). They’re awesome, and I use Chicaoji instead of the other sauce she prefers. They’re way better with Chicaoji!
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.
by Paul N.
Cut an Avodado in half, remove the seed, poach two eggs, pour some Chicaoji in the avos, add the poached eggs and live it up!
