September 2013     


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Testimonials

I am overseas in  Afghanistan. I fortunately or unfortunately, depending on how you look at it, work in a building with some of San Antonio's best and one in particular is a salsa connoisseur. He has acquainted our office with your great products and I must replenish what I have consumed.

I will definitely continue to enjoy your salsa even after I return home to Arizona.

Thank you for your great salsa.

Charles, Afghanistan


I actually bought a jar at the Whole Foods in Austin when I was there for SXSW.

I love to try the local salsas and happily paid the airline fee to take some back to Brooklyn with me.

Boy was it worth it!

Your salsa is AMAZING!

Stacy, Foodie Two Shoes, Brooklyn NY


I tried Texas Brew Salsa when I went home to Houston a few months ago. It is so great that I cannot eat another salsa anymore - I used to eat "On the Border" Salsa from the grocers because it was better than most. Now it is not satisfying at all.

Please bring this salsa to Atlanta - I would love to be able to purchase it locally - it is the best!!!!!!!!!! And I am not just saying that!!!

Gail, Atlanta


We were visiting the HEB in Pearland, Texas where they were giving out samples of Texas Brew Salsa.

All I can say is, this is the only salsa I will ever buy again!

Every time I buy some, I buy 4 jars so I can have two for me and give two away.

It is reasonably priced and the taste is well, you know cause you make it!

I just had to tell you how much we love your salsa.

Anne,
Lake Jackson TX


LOVE LOVE LOVE the honey chipotle salsa you were sampling in Whole Foods/Houston on Kirby!

We inhaled it last night and will go back today for more.

 We also downloaded your cookbook and will be cooking and ordering more.

You are a genius!!! …love the story of your cooking it for three years in your back yard!

Thanks so much!

Amy, Houston


  More Testimonies...

 

* UPDATES *

Cook Book Update:
We have updated and expanded our cook book

You can download the new cookbook Here


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

 

This Month

Salsa News

Check out Brenda on San Antonio's KENS-5 Great Day SA


SHOW DATES

Sep 14-15 - Metro Cooking Show, Houston Tx
Sep. 21 - 10 - 7 Spec’s Houston Smith Street
Sep 27-29 - Texas State Fair Food & Fiber Pavilion
October 4-6 - SA Home & Garden Show
October 12
Gruene Wine Festival
October 26 - Fredericksburg Wine and Food Festival
November 16-17 - Christmas Showcase

SA Home & Garden Cooking Stage Schedule



Available Online

You can buy great tasting Texas Brew Salsa Online.
 

Save and stock up on great tasting Texas Brew Honey Roasted Salsa.


Recipe Book Hard Copy!

You can now order a printed copy of the full Recipe Book.

We know many cannot print double sided in booklet form so we are offering a printed copy of the full Recipe Book for $2.50.

You can download or view the entire Recipe Book here.


New Recipes

Remember go to TexasBrewRecipes.com to find other great Texas Brew Recipes!

Salsa Burgers with Creamy Avocado Dressing &Charred Corn Salad

Photo by Jennifer Martinez of Juanita’s Cocina

For the Creamy Avocado Dressing

1/2 cup Texas Brew Honey Roasted Chipotle, Medium
1/2 cup mayo
1 Tbs. lime juice
1 large avocado, pitted and removed from skin
1/4 cup grape seed oil
Salt and pepper, to taste

For the Charred Corn Salad

1/2 cup Texas Brew Fire Roasted Poblano Salsa
1 Poblano pepper, roasted, seeds and top removed, chopped with skin on
4 slices bacon, fried and crumbled
1 16 oz. package of frozen corn
1 clove garlic, finely minced
2 green onions, sliced
1/2 cup fresh cilantro, finely chopped
2 Tbs. grated Parmesan cheese
1 Tbs. lime juice
3 Tbs. Creamy Avocado Dressing

For the Salsa Burgers

1/4 cup Texas Brew Fire Roasted Poblano Verde Salsa
2 lbs. ground beef or 1 1/2 lbs.  half ground beef and 1/2 lb. ground pork
3 slices of dry bread, crumbled into very small pieces
1 egg
Salt and pepper, to taste
1 large onion, sliced into thick slices
Grape seed oil
Sliced Havarti or mild white cheddar cheese
Hamburger Buns

Instructions

For the Creamy Avocado Dressing

1.       Place the salsa, mayo, lime juice, avocado, and grape seed oil into a food processor. Blend until smooth.

2.       Taste and season with salt and pepper, as needed. Refrigerate for 30 minutes before serving.

 For the Charred Corn Salad

***To roast the Poblano: Chop Poblano into small pieces or remove stem and seeds, cut in pieces, roast, chop keeping skin or    place whole pepper underneath the broiler in the oven and char it on all sides. If you prefer no skin: once charred, place peppers in a bowl with a lid, or in a Ziploc bag, and allow to steam for 15 minutes. Once steamed, remove skin, stem, and seeds. I prefer using the skin.

1. In a large skillet, fry bacon until crisp. Remove to a paper towel-lined plate to drain. Crumble as soon as it is cool enough to handle.

2. Leave bacon drippings in the skillet and heat the skillet over medium heat. Spread corn (still frozen) in an even layer across the bottom of the skillet.
 
3. Leave the corn, without stirring, for at least 4-5 minutes, allowing it to brown and char on one side. Stir, and again leave to char. Repeat process until corn is almost entirely until nicely golden-brown. (Will take a total of 10-12 minutes)

4. Add the garlic and cook 1 more minute. Add chopped Poblano and salsa and cook for another minute. Remove from heat.

5. Add green onions, cilantro, Parmesan, lime juice, crumbled bacon, and Creamy Avocado Dressing to taste.  Stir well and set aside for service.

Pasta Salad Option: Mix charred corn salad with a10 oz. box cooked bow tie pasta or your favorite small pasta and some extra dressing. Add small pieces grilled chicken, drained and rinsed black beans, (optional).

For the Salsa Burgers

Preheat grill.

1.       In a large bowl, combine ground beef, salsa, bread, and egg, and mix well with your hands. Allow to sit for 15
minutes before dividing beef mixture into 6-8 patties (6 for large burgers, 8 for smaller burgers). Season both
sides of burgers with salt and pepper.

2.       Brush both sides of the onion slices with grape seed oil, and season with salt and pepper.

3.       Grill burgers and onion slices at the same time, until both are cooked to desired doneness.

4.       1 minute before burgers are done grilling, add a slice of cheese to the top of each burger, allowing it to melt
over the burger.

Serve burger on a bun topped with Creamy Avocado Dressing, Charred Corn Salad, and a grilled onion slices.

Recipe by Brenda Craig, www.texasbrewrecipes.com


More Recipes...

Featured Product

Fire Roasted
Poblano Salsa

Our delicious, gourmet, all natural Fire Roasted Poblano salsa is made with ripe fire-roasted tomatoes, roasted poblano peppers, smoky chipotle peppers, roasted vegetables, and smoked spice.

You can order three packs or six packs of our salsa online.

Check Out Our

Samplers!

Have it Your Way!

Select You Brew and fill it with your favorite flavors!

 3 Pack
Price: $29.99
(includes shipping)

6 Pack
Price: $44.99
(includes shipping)

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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.
 

 

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