Recipes — spicy

Ingredients: 2 tbsps. LG Mango White Balsamic 4 tbsps. LG Mild Extra Virgin Olive Oil 1/2 cup cilantro, roughly chopped 1/4 jalapeno   Directions: Add all ingredients to a blender and puree until smooth. Adjust to taste.

Nothing tastes more like summer than a bowl of freshly picked strawberries from your local u-pick. Ingredients: 1 pint Local Strawberries 2/3 cup Cilantro, Roughly chopped 1 Jalapeno, finely chopped 2 tbsp. LG Chili Pepper & Honey White Balsamic  1/2 small red onion, finely chopped Directions: Toss all ingredients together in a salad bowl. Serve and enjoy.  

Chef Dany Duguay’s Chipotle Orange & Rosemary Roasted Mixed Nuts This collaboration is a part of Chef Dany's #localwithchefdany project Ingredients: 6 cups roasted, unsalted mixed nuts of your choice 2 tsps Liquid Gold Chipotle Infused Olive Oil 1/3 maple syrup 2 TBSP maple sugar Zest of 1 orange Juice of 1 orange 3 tsps dried chipotle powder 5 TBSP fresh rosemary, chopped, divided Sea salt Method: 350' Combine nuts and all ingredients, excluding salt and half of rosemary. Place in even layer on parchment and oil lined baking sheet. Bake 25 minutes, stir twice. Remove and season with salt...

 Ingredients: 6 dried mild red chili pods 1 sweet red pepper 4-5 cups vegetable stock 1/4 cup LG Mexican Spice Infused Olive Oil 1 Tbsp. cumin 1 Tbsp. salt 1 Tbsp. tomato paste   Directions: -Wash chilies and red peppers; remove stems & seeds and place in a stockpot. -Add stock, oil and spices and bring to boil. -Lower heat and cook for about 15 minutes. -Let cool and place everything in a blender. -Blend until smooth and strain through sieve.   This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking Class