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I have prepared a few of my favorite 5-step recipes for your taste buds enjoyment.  They are all tailored to compliment our gourmet line of hot sauces and are intended to spark the imagination of your inner hot sauce chef.  I advise that you always use fresh wholesome ingredients, rinse and dry your fruits and veggies, maintain a clean kitchen, keep your knife sharp and aquire a meat thermometer if you don't  already have one.

Get Sauced - Clay Meers (Chef and Sauce Boss)

Slow Smoked Broja Marinated Salmon

topped with Purple Blaze aioli and served with sauteed garlic and brocolli rabe beside steamed baby bella mushrooms and cherry tomatoes.


Ingredients   (Serves 4)


4 - 5 oz filets of salmon

1 Cup Broja or Strabenero

3 - small bunches of brocolli rabe

6 - small cloves garlic (peeled and halved)

2  cups ripe cherry tomatoes

2  cups baby bella mushrooms (halved)

2 tbs coconut oil

1/2 tsp salt

1/2 tsp pepper

 1 cup Broja or Strabenero

1/2 cup Greek Yogurt

4 tbs Purple BLaze


1.  Marinate salmon filets in Broja or Strabenero for at least 3 hours,

2. Smoke, Bake or Grill salmon filets until internal temperature reaches 145 degrees F or (62.8 degrees C)

3. Steam cherry tomatoes and baby bella mushrooms for 5 minutes.  (I like to add a pinch of salt and dry basil to the water I'm steaming my veggies in to add a little extra can always add hot sauce if you dare)

4. Add coconut oil to a large preheated sautee pan or skillet.  Once oil has melted and dispersed, add garlic halves, brocolli rabe, salt and pepper. Sautee for five minutes or until tender, tossing the veggies every 30 seconds or so.  It tastes best when the brocolli rabe is not over cooked and has a crisp fresh snap when bitten into.

5. Blend Greek yogurt with Purple Blaze.  Plate the salmon fillets  and place a dollop of the blend on each fillet.  Plate your veggies and serve.

Grilled Mahi Fish Tacos

filled with shredded red cabbage, fresh crumbled queso fresco, cilantro, and a smooth blend of Habacado and Greek yogurt.  Served with homemade corn salsa, spanish rice and lime wedges.


Ingredients   (Serves 4 - two tacos each)


4 - 5 oz filets of mahi

1/2 medium red cabbage (finely shredded)

1/2 bunch cilantro

1 cup crumbled queso fresco

8 corn or flour tortillas

1/2 tsp salt

1/2 tsp pepper

 1 jalapeno (diced)

 1 1/2 cups fresh cooked  and chilled corn (1 can corn)

1 cup Greek Yogurt

1/3 cup Habacado

Spanish Rice

1 lime (cut into wedges)

1. Cook Spanish rice according to package directions.

2. Season mahi with salt and pepper and grill or bake until an internal temperature of 145 degrees F or (62.8 degrees C) is reached.  Flake mahi apart with a fork into bite size pieces for the tacos.

3. Blend corn with diced jalapenos and 1 tbs chopped cilantro. Season to taste.  (I like to add a few dashes of Strabenero or Broja to brighten the flavor up.)

4. Blend Greek yogurt with Habacado

5. Build your tacos:  Layer mahi, red cabbage, Habacado/ Greek Yogurt blend, and cilantro atop slightly heated tortillas.  Serve with lime wedges, spanish rice, and corn slasa.

Purple Blaze Beef Brisket Sliders

Slow roasted pork (or beef brisket) topped with fresh spinach, chopped tomatoes and Purple Blaze aioli.  serve with a side salad or broccolini.


Ingredients  (Serves 2)


1 pound  of sliced beef brisket or pulled pork

1 tbs olive oil

4 slider buns

1 cup spinach

1 tomato (chopped)

1 bunch of broccolini

1/2 tsp salt

1 1/2 tsp pepper

1 tsp Italian seasoning

1/3 cup parseley

1/2 cup mayo

4 tbs Purple Blaze

1.  Heat olive oil on medium/high in a medium sized pan.  Once hot add 1 lb beef brisket (or pulled pork), 1 tsp ground black pepper and 1 tsp italian seasoning.  Cook for five minutes turning beef occasionally.

2.  While cooking the beef brisket heat 1 cup water to boiling for the steaming of the broccolini.  Steam broccolini for 2 minutes covered.  Season with 1/2 tsp salt and 1/2 tsp pepper.

3.  Lightly toast slider buns and blend 1/2 cup mayo with 4 tbs Purple Blaze.

4.  Build your sliders asf ollows;  beef brisket, spinach, chopped tomatoes, fresh parsley and Purple Blaze aioli.

5.  Plate veggies and serve!



Turkey Tacos

Ground turkey, diced white onion, fresh cilantro, mexican cheese blend, sour cream and my favorite sauce.  Serve with mexican rice and lime wedges.


Ingredients (Serves 4)

1 pound Ground Turkey

1 tbs olive oil

1/2 tsp cumin

1/2 tsp chili powder

1/2 tsp salt

1/2 tsp ground black pepper

1/2 large  white onion (finely diced)

1 cup cilantro leaves

1 cup grated mexican cheese blend

1 cup sour cream

8 corn tortillas

1 lime (cut into wedges)

1 package of Mexican rice

1.  Prepare Mexican rice according to package directions.

2.  Heat a large pan on medium until hot then add oil.  Once oil is hot add 2 tbs of diced white onion, cumin, chili powder, black pepper and salt.   Cook for 5-10 minutes until turkey is browned, occasionallys tirring and breaking theme at apart.

3.  Lightly toast corn tortillas on a large pan with 1/2 tbs of oil per 3 tortillas.  (Slightly brown each side of the tortilla, but be sure it is still maleable and not over toasted).

4.  Place cheese and sour cream in serving dishes.  (I like to serve the cheese and sour creamon  the side).

5.  Plate your tacos as follows;  tortilla, ground turkey, diced onion and cilantro.   Serve witha side of mexican rice and of course display our four gourmet sauces front and center!


Braised Seabass with Strabenero Pilaf

topped with diced fresh strawberries, crushed roasted pistachios and drizzled with Purple Blaze balsamic viniagrette.


Ingredients (Serves 4)


4 - 5 oz filets of seabass

1 package of rice pilaf

4 large strawberries

1/3 cup crushed roasted pistachios

1 small can (15 oz) of diced fire roasted tomatoes

3 tbs Strabenero

3 tbs Purple Blaze

1 tbs honey

3 tbs butter

1.  Cook rice pilaf according to package directions.  Add Strabenero to boiling water prior to adding rice.

2.  Heat medium-large frying pan to medium-hot.  Add butter.  Once butter has melted place seabass filets in pan skin side down.  Sear for 2-3 minutes.  Turn filets over and sear for an additional 2-3 minutes.  Remove from pan.

3.  Add fire roasted tomatoes, juices and all, and bring to heavy simmer.  Place seabass filets in pan skin down.  Reduce heat to a l ight simmer, cover with at tight fitting lid and braise for 7 minutes or until the internal temparature of the seabass reaches 145 degrees F (62.8 degrees C).

4.  Blend Purple Blaze, balsamic vinegar and honey.

5.  Plate as follows;  Rice pilaf, seabass, diced strawberries, crushed roasted pistachios and a fresh basil leaf.  Place a few spoonfuls of the fire roasted tomatoes on each side of the rice and slightly drizzle the plate with the Purple Blaze balsamic viniagrette.  Serve and enjoy!

Sauce Your Sauce

(Delicously spiced adult beverages)


(Also known as a red beer)


1. Salt the rim of your glass with lime juice and coarse kosher salt.

2.  Add 3 ounces of Clamato or your favorite bloody mary mix.

3.  Squeeze the juice of 1 lime wedge into glass.

4.  Add  a few dashes of Broja Hot Sauce

5. Add 3/4 cup crushed ice and the light beer of your choosing.


Try these other great drink combinations!


Strabenero Margarita


Purple Blaze Martini


Habacado Boody Mary


Strabenero or Purple Blaze Spiced Whisky Sour

Great Recipes to Come




Strabenero Glazed Chicken Breast

Served with coconut infused quinoa and a blend of chopped spinach and kale.


Tofu Rolls

Tofu, sprout, mushroom, carrott and avocado egg rolls.  Freshly wrapped and lightly fried in coconut oil.  Served with a delectible blend of Habacado and Soy sauce.


Brojas Street Tacos

Grilled n' sliced new york strip steak on lightly toasted corn tortillas.  Topped with finely shredded lettuce and drizzled with Broja and crumbled queso fresco.


Purple Blaze Marinated Shrimp and Chorrizo Skewers

Served with tomato-olive tapenade, flatbread and Strabenero aioli.


Hot Wings

With your choice of sauce. serve with carrot and celery sticks and blue cheese or ranch dressing.


Fried Chicken n' Waffles

Crispy fried chicken breast atop steaming hot Belgian waffles.  Top with thinly sliced red onion, hot Purple Blaze maple syrup and a dollop of Strabenero whipped cream.


Habacado Eggs Benedict

Poached eggs atop fresh avocado, watercrest and toasted english muffins.  Drizzeled with Habacado and balsamic vinegar.  Garnished with fresh cilantro and served with crisp rosemary potatoes.




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