Light, bright, and flavorful, there’s nothing better than the first springtime meals. Below are three of our favorite recipes featuring Cha! By Texas Pete® Sriracha Sauce to celebrate this special season.
This recipe is proof that salmon is the best fish in the sea. Made with just 4 ingredients, it’s salty, sweet, and spicy with so much flavor, you’ll be going back for seconds.
Ingredients
Directions
- Combine the CHA! with the BBQ Sauce and mix well. Keep refrigerated until ready to use.
- Preheat the grill to high heat.
- Season the salmon filets with salt and pepper and place skin side down on a lightly oiled grill.
- Glaze the salmon during the cooking process with the spicy CHA! barbeque glaze.
- Cook salmon on both sides to desired temperature.
- Carefully remove from grill and serve immediately.
Another delicious way to prepare fish is crispy and battered. This simple recipe made with Cha! By Texas Pete® Sriracha Sauce packs the perfect citrusy kick.
Ingredients
- 3 tbsp. CHA! by Texas Pete® Sriracha Sauce
- 4 fish fillets, white
- 1 cup all-purpose flour
- ½ cup milk
- ½ cup water
- ¼ cup baking powder
- 1 tsp. salt
- Vegetable oil for deep-frying
- 2 tbsp. CHA! by Texas Pete® Sriracha Sauce
- 1/3 cup mayonnaise
- 2 tsp. dijon mustard
- Lemon zest, minced: 2 lemons
- Lemon juice, fresh squeezed from lemons used for zest
- Salt and pepper to taste
Directions
- Trim the fish if necessary and keep refrigerated until ready to use.
- In a small mixing bowl combine the flour, milk, water, baking powder and salt. Mix well. Refrigerate the batter for 1 hour before using.
- Preheat the deep fryer to 350° F.
- Combine the mayonnaise, Dijon mustard, lemon zest, lemon juice and the CHA! by Texas Pete®. Mix well. Season with a pinch of salt and pepper. keep refrigerated until ready to use.
- When you are ready to fry the fish, add the CHA! by Texas Pete® into the batter and mix well.
- Pat the fish filets dry with paper towels.
- Dip the fish filets into the batter and lightly shake off excess batter.
- Carefully place the battered filets into the deep fryer. Do not move the battered fish filets until the batter has set and the fish begins to float up from the bottom of the fryer.
- Fry the fish for approximately 4 minutes or until golden brown, crispy and fully cooked with an internal temperature of 150° F.
- 10.Carefully remove the filets from the fryer and place them on paper towels and season with salt and pepper.
- Portion the spicy mayonnaise into four ramekins and serve with the CHA!-flavored battered fish.
Make a light and refreshing snack with this simple recipe featuring baked wonton crackers and Asian crab salad made with CHA! by Texas Pete® Sriracha Sauce.
Ingredients
- 24 Wonton wraps, small
- 1 cucumber
Crab Salad
- 3 tbsp. CHA! by Texas Pete® Sriracha Sauce
- 1 lb. lump crab meat
- 2 tbsp. ponzu sauce
- 1 tsp. wasabi powder
- 1 tsp. sesame seeds
- 2 tbsp. pickled ginger, drained, rough chopped
- 1 red bell pepper, small diced
- 1 bunch scallions, sliced thin
- 3 tbsp. mayonnaise
- Salt to taste
Directions
- Preheat the oven to 350° F.
- Cut the wonton wraps from corner to corner to form 48 triangles.
- Arrange the wonton triangles on a parchment-lined sheet tray and bake them in the oven for approximately 10-15 minutes or until they are just golden brown and fully crisp.
- Remove wonton triangles from the oven to cool.
- Peel the cucumber and slice it into 48 thin rings. Set aside.
- Drain excess liquid from the can of lump crab meat
- Place all ingredients for the crab salad into a mixing bowl and mix well.
- Season with salt and keep the crab salad in the refrigerator until ready to serve.
- To assemble, arrange the crispy baked wonton crackers on a large serving platter.
- 10.Top each cracker with 1 thinly sliced ring of cucumber and 1 tablespoon of the spicy crab salad and serve.