If you like hot, hot, hot, then this one is for you. A great addition to Mexican dishes, wonderful on your favorite luncheon meat sandwich. Has lots of fiery hot peppers for your enjoyment!

Wagon Seat Surprise

bologna, sliced                           cheese slices

mashed potatoes (left over from the night before is great)

1 jar Ben Jack Larado’s Blazin Chile Pepper Gourmet Mustard

Grilled Chile Wings

1 cup pineapple juice

2 tbsp. Ben Jack Larado’s Balsamic Oil of Garlic

2 tbsp. dark brown sugar                  4 garlic cloves, chopped

1/2 tsp. ground allspice

2 tbsp. Ben  Jack Larado’s Blazin Chile Pepper Gourmet Mustard

24 chicken wings  Salt and freshly ground pepper

Carrot sticks and celery sticks

Use side burner or preheat grill. Combine first six ingredients in small saucepan and let boil for 2 minutes. Remove from heat, pour into a large bowl and let cool. Add chicken wings to the marinade and marinate in the refrigerator for at least 2 hours. Grill over medium heat for 10 - 15 minutes or until cooked through. Serve with celery and carrot sticks.

Red Chile Mustard Ribeyes

6 ribeye steaks 10 oz. each

1 1/2 cups Ben Jack Larado’s Blazin Chile Pepper Gourmet  Mustard

6 cloves Ben Jack Larado’s Pickled Garlic

3 bay leaves                              2 jalapenos, chopped

1 1/2 tbsp.salt                            1/2 cup fresh cilantro, chopped

1/2 cup flatleaf parsley, chopped 1/4 cup fresh oregano, chopped

1/4 cup Ben Jack Larado’s Oil of Garlic       1/3 cup olive oil

Mix garlic, bay leaves, jalapenos, salt and 1 tbsp. of Oil of Garlic until a paste is formed. Transfer to a mixing bowl and add the Blazin Chile gourmet mustard and herbs. Whisk in the remaining vinegar and olive oil until smooth. Add rib eye steaks and let marinate for one hour. Prepare a wood or charcoal grill fire and let it burn to embers. Remove steaks from marinade and grill  to desired doneness, about 4 minutes on each side for medium rare. Serve with Blazin Chile to taste.