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• Gourmet Antipasto and Goat Cheese
   Turnovers
• Gourmet Antipasto Beef Lasagna
• Chicken and Gourmet Antipasto Bake
• Chicken Antipasto Lettuce Wraps
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   Frittata
• Grilled Polenta with Antipasto & Pesto
• Gourmet Antipasto Lamb and Garlic
   Meatballs
• Sicilian Antipasto Tomato Sauce
• Antipasto Adventure
• Staff Pick: Pam's Antipasto Muffins

• Chicken Salad Rolls *New!
• Baked Fish With Chili And Lime *New!
• Tomato, Olive And Feta Panini *New!
• Mushrooms With Thyme And Ricotta
   On Toast *New!
• Chicken And Coconut Soup *New!
• Sweet Chili Chicken With Crispy
   Wontons *New!
• Jalapeno Grilled Salmon *New!
• Grilled Steak With Pepper Butter *New!
• Chicken and Bean Stir-fry with
   Coconut Rice
• Grilled Salmon Burgers
• Garlic and Sage Potatoes
• Sausage and Corn Muffins
• Pork Chops with Pears
• Red Chile Pepper BBQ Sauce
• Jalapeno Lime Sauce
• Southwestern Fajitas
• Mediterranean Donair



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Barbeque or roast chicken filets or pork loin chops and glaze them with the Red Chile Pepper BBQ Sauce in the last 5 minutes of cooking.

8.5 oz Gourmet Red Chile Dip  
16 oz Tomatoes, canned crushed  
5 oz Tomatoes, canned paste  
4 cloves Garlic, ground or fine dice Substitute 15 grams (1 Tbsp) prepared minced garlic
1 medium Onion, fine dice  
2 Tbsp Parsley, fine dice Substitute 45 grams (3 Tbsp) dry parsley
1 Tbsp Cumin powder  
2 Tbsp Red wine vinegar Substitute Apple Cider vinegar if desired
     
In a medium saucepan add all ingredients and bring to a simmering boil. Continue to simmer and allow the sauce to reduce to the desired thickness. Adjust seasoning with salt. Yield is approximately 1/2 liter of sauce. Store in a covered container for up to 7 days in the refrigerator.