MARCH 2010     




NEW Cook Book


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My friends picked up your salsa on Sunday at the Whole Foods in downtown Austin. I wasn't involved in picking it up off the shelf so I'm not sure how that decision was made -- but I can tell you that I would not shut up about how much I liked it as soon as I tried some.

We actually finished the jar by the end of the night -- it is SO YUMMY. There were about 10 of us, and we were all equally obsessed.

We looked you up then and there and I made my order first thing this morning.

Alexis, New York

(Our salsa may not be from New York City, but some of our great customers are!)

Wow, this salsa is so unique with all these flavors bursting forth! Our customers love it! Thanks so much!

 Debbie Parker,
Winery On The Gruene

You gave me a sample of your salsa and ever since I have been craving more. I absolutely love your salsa.

Jon, San Antonio

Your salsa is incredible!!!!! I honestly love it!!

Debbie, San Antonio

  More Testimonies...



Cook Book Error:
We omitted, sour cream in our Honey Roasted Spread/Dip recipe found on the first page.

Recipe should read as:

Dip: Add 3 T. to 4 T. of sour cream for a creamy dip.

You can download the corrected cookbook Here

You can view all of the back issues of the Flame Thrower newsletter.


This Month

Available Online

You can buy great tasting Texas Brew Honey Roasted Chipotle Salsa Online.

The Texas Brew Products team is very excited for what we’ve been able to accomplish over the past six months. We’re currently in sixteen different stores both here in south central Texas and California.

We are looking to add to those numbers, by this time next month we will be in Sun Harvest stores both here in San Antonio and Austin.

With the acceptance of every new account we not only place our great tasting salsas into the store, we make sure we give you the customer the opportunity to taste our products by conducting demos and providing cooking samples.

We have great news coming in the next two months that will take our salsas to a whole new level. Once everything is finalized we will see that you get the news first.


2010 Rodeo & San Antonio Home & Garden Show

Thanks to all of you, everything was great success. We had the privilege of cooking on stage at the Home and Garden Show with some great chefs: Daniel Dirmeyer of Biga On The Banks, Sarah Penrod of Chef For Life and Kohl Jan of Green Fields Market.

We handed out nearly 375 Cooking With Texas Brew cookbooks.

You can download our cookbook here and find a whole new way to express your culinary talents. After all, Texas Brew Salsa is not just a salsa, it is a condiment capable of a versatility only limited by one’s imagination.

Congratulations to Kathleen Estrada of San Antonio for winning our $250.00 give away basket.



Green Fields Market
(San Antonio TX)
Mar, 24, Wed 11am - 5 pm

(San Antonio TX)
Apr 7, Wed, 5:30pm - 8pm


New Recipes

Beer Braised Short Ribs & White Cheddar Polenta

Serves 4

2.5-3 lbs. Beef Short Ribs (I have all so used braised chicken breast or pork ribs)
1/4 c. – 1/2 c. Canola Oil
1/4 c. butter
4 pieces celery, large dice
2 large carrots, med. dice
4 garlic cloves, halved
1/2 can tomato paste
1 bottle Real Ale’s brown ale
1 16 oz.jar mild/medium Texas Brew Honey Roasted Chipotle Salsa
Salt, Pepper, Garlic Powder

Season short ribs with garlic powder, salt and pepper. Sear in a Dutch oven on high heat in oil on all sides. Remove Short Ribs to a cookie sheet and smear tomato paste liberally on each one. Broil in oven under broiler until tomato paste begins to brown & caramelize, 5-8 minutes. Watch them closely to prevent burning.

Meanwhile, empty Dutch oven of oil & any burnt specks. Place back on stove & melt butter on med. Heat. Add all the vegetables & saute lightly while waiting for the ribs to come out of the broiler. When the ribs are done place directly into the pan with the vegetables.

Add bottle of brown ale beer and a 16 oz. jar of Texas Brew Honey Roasted Chipotle Salsa. Cover the Dutch oven with lid and roast about 2.5-3 hrs. at 300-350 decrees. Serve with White Cheddar Polenta.

*Note: I have served Beer Braised Ribs over Spanish rice, Wild Rice or Rice Pilaf

Recipe presented by Sarah Penrod of Chef For Life, Green Fields Market and Go Texan

White Cheddar Polenta

Serves 4
2 seeded jalapenos, finely chopped
6 oz. shredded extra sharp white cheddar
1 2/3 c. Lamb’s Stone Ground Cornmeal
7 c. water or chicken stock (I prefer chicken)
1 T. salt (I prefer Kosher)
2 T. butter
1/4 c. cream

Basic Polenta Recipe

Bring the water to a boil in a large saucepan over medium-high heat. Add the salt. Add the cornmeal in a very thin stream. You should be able to see the individual grains spilling into the pot. As you are adding the cornmeal, stir it with a whisk, making sure the water is always boiling.

When you have added all the cornmeal, begin to stir with a wooden spoon. Stir continuously, for 30 to 45 minutes (who needs to go to the gym) bringing the mixture up from the bottom of the pot & loosening it from the sides.

The cornmeal becomes polenta in 35-45 minutes, when it forms a mass that pulls cleanly away from the sides of the pot. Stir in butter, cream, shredded cheese, and jalapenos.

Serve with Beer Braised Short Ribs & Gravy

Recipe presented by Sarah Penrod of Chef For Life, Green Fields Market and Go Texan
More Recipes...

Featured Product

Honey Roasted
Chipotle Salsa

Our delicious, gourmet, all natural “Honey Roasted Chipotle Salsa” is made with ripe fire-roasted tomatoes, roasted chipotle peppers, roasted onions and garlic plus a few other secret ingredients.

You can order three packs of our salsa online. Give yourself or someone you love a treat and order our Sampler pack including Mild, Medium and Hot.

Price: $24.99

Buy Now

Shipping: Want us to ship to someone you love, just let us know when you order. We will wrap it and ship it for you.


Where to Buy