Wrap baby lobster tail, lettuce, and fruit salsa in a corn tortilla. Top with an equal parts blend of our Southwest Chipotle Sauce and sour cream or Mexican crema.
Bring the smoky flavor and aroma of chipotle chiles to any dish for a piquant Latin-inspired flair. Add this sauce anywhere you need a boost of heat and complexity.
Wrap baby lobster tail, lettuce, and fruit salsa in a corn tortilla. Top with an equal parts blend of our Southwest Chipotle Sauce and sour cream or Mexican crema.
Cook chorizo and set aside. Scramble eggs, and when done, add black beans and cooked chorizo. Finish with chopped green onions, Creamy Southwest Chipotle Sauce, and a slice of cornbread.
Layer carnitas, grilled poblano peppers, onions, jack cheese on a torta bun spread with Southwest Chipotle Pesto.
Combine equal parts of Southwest Chipotle Sauce and mayonnaise for an easy aioli dipping sauce that is a perfect match for spicy buffalo wings.
Enjoy this blackened chicken with roasted tomatillos in a creamy southwest chipotle sauce.
Reduce heavy cream in a saute pan until slightly thickened. Add Armanino’s Southwest Chipotle sauce & gently warm through. When ready use as a center of the plate sauce.
Jack cheese, roasted poblano, shishito peppers, Cilantro Pesto & Southwest Chipotle Pesto Mayo.
Flavored mayos & aiolis are a breeze to make with Armanino sauces. Start with a 50/50 blend of sauce & mayo, adjust to your taste.
Smother both sides of a toasted torta roll with a 50/50 blend of Southwest Chipotle Pesto and mayo. Add a chile relleno (baked or fried), sliced avocado, and fresh shredded cabbage for this delicious sandwich.
Flavored mayos and aiolis are a breeze to make with Armanino sauces.
Load up, crispy tater tots with chorizo, green onions, and melted cheddar cheese. Finish with jalapenos and a 50/50 blend of Mexican crema and Southwest Chipotle Pesto Sauce drizzled on top.
Flavored mayos & aiolis are a breeze to make with Armanino sauces.
Layer sliced chicken breast, bacon, lettuce, tomato, mayo & Southwest Chipotle Pesto on toasted bread.
Fill half a flour tortilla with pork chorizo, sautéed tomatoes and jack cheese, fold the other half over. Cook till golden brown. Top with Southwest Chipotle Pesto.
A crisp green salad with BBQ chicken, yellow hominy, black beans, fresh tomato, queso fresco, and freshly fried flour tortilla chips. Dress with a Southwest Chipotle Pesto vinaigrette. (Mix 20% Southwest Chipotle Pesto to a mild white balsamic vinaigrette).
Add Southwest Chipotle Pesto to Ranch, Blue Cheese or a vinaigrette dressing for a little spice.
Spread Southwest Chipotle Pesto on your favorite tortilla and fill with grilled chicken, jasmine rice, grilled peppers and onions, avocado, and fresh lettuce. That’s a wrap.
