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Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.



  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

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Fresh Mexican Pollo Asada for tacos and more

Pollo asada literally means grilled chicken. For truly delicious grilled chicken with south of the border flavor, the marinade is what’s important. We’re using mostly lime juice and cilantro to make the flavors brighter than a heavy marinade. Once it’d grilled, it’s fantastic on chips for nachos or on a salad.



  1. Lay the meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 1/4 lb

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Creamy Avocado Dip

The creamy texture of avocados and the “good for us” fat makes them an easy addition to any meal. This recipe is a quick dip you an make. It’s like guacamole but with some dairy for extra creamy dipping.



  1. Slice each avocado in half and scoop out the insides into a bowl.
  2. Add sour cream and juice.
  3. Add spices. If you want it milder, use 1 1/2 tsp of Latin Heat. If you want it spicier, use 2 Tbsp.
  4. Stir to combine.
  5. Serve with tortillas chips or slices of fresh pepper.

Prep Time: 20 minutes ; Yield: 8 servings
Serving Size: 1/4 cup

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Carne Asada

This is a lighter take on traditional carne asada you might be use to. It’s a bit spicy and fresher than a heavy marinade. Great for tacos or with a simple salsa for dinner. Can be made with chicken too.

Carne Asada


  1. Lay the flap meat in a pan.
  2. Sprinkle on Latin Heat and rub into to each slice.
  3. Drizzle with oil and lime juice.
  4. Place all in a zip top bag and let marinade in your fridge for up to 3 days.
  5. Grill over high heat and serve with tortillas, salsa and cabbage slaw.

Prep Time: 10 minutes - Cook Time: 10 minutes ; Yield: 16
Serving Size: 1/2 cup

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Ghost Chile Chocolate Brownie Cookies

Using the dark cocoa powder creates a super rich and very dark cookie. The chiles go well with the rich chocolate flavor. If ghost pepper powder is too high on the heat meter then substitute your favorite spice.

Ghost Chile Chocolate Brownie Cookies

  • 1 cup butter, softened (or coconut oil)
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ghost pepper powder (please use gloves when handling the powder)
  • 1 cup dark cocoa powder
  • 3/4 cup white chocolate chips
  • 3/4 cups dark chocolate chips
  • 1/2 walnuts (optional)

  1. Preheat the oven to 350 degrees.
  2. Mix together butters and sugars.
  3. Add egg and vanilla. Mix well.
  4. Mix soda, salt, cocoa and ghost pepper powder together in separate bowl.
  5. Add to the wet ingredients. Mix well.
  6. Add chips and nuts.
  7. Carefully spoon a golf ball sized scoop into a cookie sheet. Set about 2 inches apart.
  8. Bake for 10 minutes or until done.

You can substitute 1 tsp cayenne for the 1/2 tsp of ghost chile.

Prep Time: 15 minutes - Cook Time: 10 minutes ; Yield: 30
Serving Size: one cookie

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Mexican Slaw

Mexican Slaw

This slaw is a a great change up from lettuce on a taco. It's perfect, tangy and slightly spicy.


  • 1 head green cabbage, sliced thin
  • 1/2 red onion, sliced thin
  • 1/2 bunch of fresh cilantro, chopped fine
  • 1 Tbsp salt
  • 1 Tbsp Sauce Goddess Latin Heat
  • 1/4 cup Suagr
  • 1 ea lime juice and zest
  • 1/4 cup rice vinegar

  1. Combine all ingredients in a fairly large sealed container with a lid. Stir or shake to combine all the flavors. The longer this sits the better it tastes.

Prep Time: 20 minutes ; Yield: 8 cups

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Cinco de Mayo Salsa

This is a super fresh salsa. If you like a slightly roasted flavor, use roasted peppers instead of just fresh.

Cinco de Mayo Salsa

  • 2 tomatillos
  • 2 cloves garlic
  • 2 large tomatoes
  • 1 red or yellow pepper
  • 1-2 jalapenos
  • 1/2 red onion
  • 1 Tbsp salt
  • 1 Tbsp Sauce Goddess Latin Heat spices
  • I each lime, juiced

  1. Place all ingredients in food processor or blender. Buzz it up. It's that easy.

Prep Time: 10 minutes ; Yield: 3 cups

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Latin Heat Chorizo Burger

Looking for ways to spice up burgers on the grill? This recipe creates a southwest flavor flair using fresh vegetables and a splash of Sauce Goddess Latin Heat.

Latin Heat Chorizo Burger

  • 1 lb ground turkey
  • 2 Tbsp Latin Heat Spice Rub
  • 1/2 cup finely shredded cheddar cheese
  • oil to coat the burger
  • 4 buns
  • 4 slices cheese, pepper jack is nice with this burger
  • 1 avocado, sliced thin
  • 1/2 red bell pepper, sliced thin
  • 1/2 onion, sliced thin
  • 1/2 beer

  1. Mix Latin Heat and grated cheese with ground turkey.
  2. Form into patties.
  3. Oil both sides and place into your freezer for 30 minutes, flipping once so both sides freeze the same.
    While the burgers are freezing...
  1. In a saute pan, place 1 Tbsp oil, onions and peppers and cook 5 minutes.
  2. Turn off heat, add beer along with Latin Heat and continue to cool until soft.
  3. Butter and toast buns if you like.
  4. Slice avocado and get everything ready to build the burger.
  5. Heat your grill on high.
  6. Remove burgers from the freezer, add more oil to prevent sticking as needed.
  7. Grill until cooked throughout.
  8. Top with cheese, let it melt and remove from grill.
  9. Top the bun with the burger, then add pepper, onion and avocado toppings.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 4 burgers

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Smoked Turkey Enchiladas

Smoked Turkey Enchiladas

The smoky flavor of the turkey really adds an extra dimension to a traditional enchilada. This isn't spicy hot, so if you want to add a little heat throw in some jalapenos.


  • 4 cups smoked or cooked turkey (or chicken)
  • 6 flour tortillas
  • 3 cups of cheddar cheese grated
  • 2 Tbsp sour cream
  • 1 large can of enchilada sauce (green or red)
  • 1 Tbsp Latin Heat spice rub

  1. In a large bowl combine ½ cheese, turkey, sour cream and Latin Heat.
  2. Pour ½ cup of enchilada sauce in a 9x13 baking dish. Spread to evenly cover the bottom of the pan.
  3. Place one tortilla on a flat surface (cutting board or prep space).
  4. Across the middle of the tortilla, place 1/6 of the turkey mixture, like a log end to end.
  5. Spoon 1 Tbsp of sauce onto the turkey mixture.
  6. Roll tortilla up like a tube and carefully place in the 9x13 pan, folded side down in the sauce.
  7. Repeat until all tortillas are filled and in the pan.
  8. Top with remaining sauce and cheese.
  9. Cover and bake for 20 minutes at 350.
  10. Remove cover and bake for another 10 minutes to brown the cheese.

Prep Time: 30 minutes - Cook Time: 30 minutes ; Yield: 6 servings

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Latin Heat Black Bean Hummus

Delicious spicy Mexican version of hummus. The addition of jalapenos gives it a fresh kick.

Latin Heat Black Bean and Jalapeno Hummus

  • 1 can black beans
  • 1 whole jalapeno, stem removed (veins and seeds also removed if you don't want it too spicy)
  • 1 Tbsp Latin Heat Spice Rub
  • 1/2 tsp salt

  1. Drain the can of black beans, saving the liquid in a bowl.
  2. Place into blender or food processor.
  3. Add jalapeno.
  4. Add Latin Heat and salt.
  5. Buzz it up in the blender/processor.
  6. Add some of the reserved liquid from the can of beans.
  7. Buzz it some more.
  8. Keep adding liquid until it is the consistency you like. I use around 3 Tbs or so.

Prep Time: 10 minutes ; Yield: 1 cup

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