Arizona Chilli Pepper Products P.O Box 66,
Kallista Vic 3791
Phone: 0414 984 956

Email: info@arizonagunslinger.com.au

In this section we intend to build a cookbook month by month. We invite you to share your own favorite recipe using Arizona Pepper Products Co products to be used in our new "Gunslinger Smokin' Hot Recipe Book". If your recipe is added to our website, we will give you full credit, recognition and a thankyou gift for taking the time.

Send a recipe via email

*** NOTE: As you will see the recipes below are not in metric, we hope you will be patient with us as we work our way through them as we will be testing each and every one to ensure the metric equivalents are correct. If you have any queries in the meanwhile please do not hesitate to ask.

More recipes in our Recipe Archive

RECIPES OF THE MONTH

We give special thanks to M. Draffen of Atlanta, GA for her prize winning contribution to the "Gunslinger SMOKING' HOT Recipe Book"

Gunslinger Old South Greens

4 cups water
2 pounds smoked ham hocks
2 pounds collard and mustard greens
salt and fresh ground pepper
cider vinegar to taste
ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE to taste

Put ham hocks in large pot of water and bring to a boil. Cook over medium to high heat for about 1 hour. Wash greens and remove large, tough stems. Add greens to the water and ham hocks and cook over medium heat for at least 3 hours. You can add more greens as they cook down. Take out ham hocks and remove meat from bone. Add meat back into the greens. Season greens with salt and fresh ground pepper.

Serve with cider vinegar and ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE to allow your guests to prepare their own perfect greens.

The leftover greens are great, especially if you add some more greens the next day.

We give special thanks to A. Julien of Burbank, CA for her prize winning contribution to the "Gunslinger SMOKING' HOT Recipe Book"

LEMON PEPPER CHICKEN

Ingredients:
6 boneless, skinless chicken breasts
1/2 cup butter
1/4 cup ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE

Preparation:
1. Preheat oven to 350 degrees
2. Melt butter over medium heat, clarify
3. Combine ARIZONA GUNSLINGER® SMOKIN' HOT JALAPEÑO SAUCE and butter in covered container. Set aside.
4. Line baking dish with aluminum foil, and place chicken breasts in it.
5. Bake chicken uncovered at 350 degrees for 20 minutes. Turn and bake an additional 20 minutes until golden brown.
6. Baste with pan juices two to three times during the last 20 minutes of baking.
7. Place chicken in sauce, toss and coat.

By basting the chicken at the end, it preserves the natural heat flavor. Lemon pepper chicken goes great with baked potato and your favorite vegetable.