 |
Flamin' Jalapeno
(Hot!)
16 oz. |
|
We were riding fence one
winter when a blizzard came barreling off the Llano
Estacado like a hungry grizzly going after dinner. And
cold - the temperature dropped so fast that our campfire
froze right in mid-crackle. Good thing we had the
foresight to pack a relish made from fiery jalapenos,
onions, and our renowned spice mixture. Just opening the
jar held back the snow, thawed out the flames, and gave
us a little paradise there as we commenced to using it
in Tex-Mex omelets and cornbread, over some crackers,
and spicing up a pot of stew. |
 |
Chow Chow
(Hot!)
16 oz. |
|
For you city folks who
don't know what Chow Chow is, you just don't know
what you're missing. The pioneers never wasted
anything and after the peas had dried on the vine,
and the garden had done makin', they conjured up
this here relish to top those dried peas and beans
through the winter months. We've chopped up our
cabbage, added our onions, and our special spices
with just a hint of peppers, and guarantee it to
taste just as good as Grandma's did. |
 |
Snakebite
Charlie's Chili Mix (Hot!)
2.3 oz.
Chipotle Chili Mix |
|
Now there's nothing to
warm you to your toes like a bowl of good hearty
chili on those cold evenings. This is one of the
easiest you ever made. We roasted our peppers to
give them that extra special flavor and added our
special spices. We even include an extra packet of
pepper for those pepper bellies who want it extra
hot! All you have to do is add your meat and tomato
sauce and beans if that's your choice. Sprinkle with
some fresh onion and crackers and you'll be going
back for seconds! |
 |
Cowpoke Caviar
(Mild)
16 oz. |
|
A woman of means from
back east happened to sit next to us on the Austin
to El Paso train one day. Always mindful of the
Rules of Texas Hospitality, we shared some of our
travelin' food for the belly rumbles - that being a
fried tortilla generously covered with our unique
recipe of whole black-eye peas specially prepared
with onions, peppers, and spices. After she had made
her way through a couple of jars, we asked how she
felt about our way of fixing black-eye peas. She
looked down her nose and allowed that she would
never know because a black-eye pea would never touch
her refined lips, but would we mind opening another
jar of that there Cowpoke Caviar. Well, the
name stuck. You'll be stuck on it too, as a nacho
topping, a layer in a Layered Mexican Dip, or as a
garnish for Chile Con Queso. |
 |
Chile Con
Queso (Mild)
16 oz. |
|
Ever wonder how a
little Texas sunshine tastes? Well, this velvety
smooth blend of pure cheddar cheese, lively
jalapenos, and crisp, sweet onions (plus a
sprinkling of our trademark spices and herbs) is
as close as it gets. It's a great dip, a tasty
spread for burgers and franks, and a
biscuit-sopping treat on scrambled eggs or
omelets. And if you really want to be popular
around the dining table, try mixing some with
our Picante Salsa, a little cooked
sausage or hamburger, and ladle it over a baked
potato. |
 |
Texas Green
Tomatoes (Mild)
16 oz. |
|
One day while we
were at market, a farmer asked us to sample one
of his green tomatoes. It was so rich and so
savory that we decided right then and there to
feature it in a recipe of its own. This is one
of the sweetest, chunkiest pickled tomatois
you'll ever taste. Made with our sweet onions
and special spices, it's great as an
accompaniment to your fried catfish, black-eyed
peas, or relish trays. |
 |
Corn Relish
(Mild)
16 oz. |
|
Now y'all know, the
Indians was raisin' corn before the settlers
ever crossed the Sabine River, and for a time
there we all got along just fine. Between Yankee
ingenuity and the Indian's folklore and customs,
some mighty fine recipes were swapped and traded
around the campfires and tradin' posts. One of
these recipes is for our Corn Relish, made from
our sun sweetened golden corn grown under the
wide open Texas skies; add a few red and green
peppers for color and flavor and some of those
sweet onions, along with our special blend of
spices and seasonings, and you've got a mighty
fine addition to your vegetables and cornbread. |
 |
Mesquite
Barbecue Sauce (Mild)
16 oz. |
|
One evening, an
early pioneer picked up a chunk of dried
mesquite to warm his evening meal. Open-fire
cooking hasn't been the same since. Most of you
don't have the opportunity to enjoy the
aromatic, savory taste that only comes from
mesquite grilling. So just for you, we've added
genuine mesquite flavoring to our longhorn
country barbecue sauce. Deep, rich goodness
that'll have you eating it right out of the jar
- just be sure to save some for the baked beans
and spare ribs. |
|
