Cholula Green Pepper Hot Sauce, our newest flavor, brings a spicy burst of jalapeño and poblano peppers to our signature spices. Although Mexican favorites are popular, we recommend creative uses such as salads, in dips or even as a marinade. It's definitely your new go-to. Uncap Real Flavor with Cholula Green Pepper.

Ingredients: jalapeño pepper, water, sugar, salt, poblano pepper, acetic acid, garlic powder, xanthan gum, poblano pepper flavor, sodium benzoate (preservative) and metabisulfite (preservative) Contains sulfites.

Specifications:

Citrus glazed shrimp skewers

Shrimp Skewers

• 2 oranges, zested and juiced
• 2 lemons, zested and juiced
• 2 limes, zested and juiced
• 1 teaspoon garlic, minced
• 2 tablespoons canola oil
• 2 tablespoons Cholula® Green Pepper Hot Sauce
• 4 large white mushrooms, cut in half
• 1/2 green pepper, mostly diced
• 1/2 red pepper, mostly diced
• 1/2 large red onion, mostly diced
• 12 pieve U-10 shrimp, peeled and deveined
• 4 wooden skewers, soaked in water for 20 minutes

Pasta salad

• 2 cups radiatore pasta, fully cooked
• 1/2 cup corn, roasted and shelled
• 1/2 cup cucumber, peeled, seeded and small diced
• 1/2 cup red onion, diced
• 2 lemons, zested and juiced
• 1/2 cup extra virgin olive oil
• 1 teaspoon Dijon mustard

How to make?

1. For the marinade, mix canola oil, garlic, pepper, green pepper, lemon, lime and orange zest.
2. Hold the skewer firmly and thread it with shrimp, green peppers, mushrooms and red peppers.
3. Sprinkle half the marinade over the shrimp and grill for 5 minutes. Tilt and brush additional marinade onto the shrimp skewer.
4. Before sticking and drizzle, brush the green pepper from the pepula over it.

Pasta salad:

1. In a large bowl, combine radiatori pasta, corn, cucumber and red onions.
2. In a separate bowl, mix the lemon, extra virgin olive oil and Dijon mustard.
3. Mix the dressing and salad mixture together.