Salsa and Jellies
For the best in small-batch, high-quality salsa and jellies, we have partnered with our friends from Mississippi who have mastered the art of bringing the pepper from the farm to your table. The Grumpy Man handles the entire production cycle.
Try these products on your grill!
Try these products on your grill!
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Jazzy Cream Cheese
Ingredients:
Instructions:
Bring the cream cheese to room temperature allowing it to soften. Combine cream cheese, mayo, cheddar cheese, and crushed pecans in a bowl. Blend together. Layer the jelly over the top.
Alternatively, you can swap the pecans with bacon for a smoky and salty combination. If you prefer the cheeses to melt together, combine the first four ingredients and place on a preheated 350 degree grill for 15 minutes. Remove and layer jelly on the top. Return to the oven for an additional 5 minutes.
- 8oz Cream Cheese
- 4oz Mayo
- 1/2 Cup Sharp Cheddar Cheese
- 1/4 Crushed Pecans
- 1/2 Cup Grumpy Man Pepper Jelly
Instructions:
Bring the cream cheese to room temperature allowing it to soften. Combine cream cheese, mayo, cheddar cheese, and crushed pecans in a bowl. Blend together. Layer the jelly over the top.
Alternatively, you can swap the pecans with bacon for a smoky and salty combination. If you prefer the cheeses to melt together, combine the first four ingredients and place on a preheated 350 degree grill for 15 minutes. Remove and layer jelly on the top. Return to the oven for an additional 5 minutes.
Salsa Chicken
Ingredients:
Light the barbecue and heat it to 325 degrees. Cook the chicken breasts to 165 degrees. We prefer a slight smoke using oak and cherry using our Big Green Egg but any gas, charcoal or pellet grill will work. As chicken finishes, combine the taco seasoning with a 1/4 cup of chicken broth or water in a cast iron plan. Place on the grill to a slight simmer. Stir to combine and add the jar of salsa. Warm for 10 minutes. In the meantime, shred the chicken and toss in the salsa mixture.
You can serve this on corn tortillas or over rice as a taco bowl. We also like to serve grilled corn and beans with this dish.
- 2 lbs chicken breast
- 2 tbsp taco seasoning
- 1 jar Grumpy Man salsa (Choose according to heat preference)
- 1/4 chicken broth (could sub water to lower sodium)
Light the barbecue and heat it to 325 degrees. Cook the chicken breasts to 165 degrees. We prefer a slight smoke using oak and cherry using our Big Green Egg but any gas, charcoal or pellet grill will work. As chicken finishes, combine the taco seasoning with a 1/4 cup of chicken broth or water in a cast iron plan. Place on the grill to a slight simmer. Stir to combine and add the jar of salsa. Warm for 10 minutes. In the meantime, shred the chicken and toss in the salsa mixture.
You can serve this on corn tortillas or over rice as a taco bowl. We also like to serve grilled corn and beans with this dish.