3 ripe avocados

1 medium Roma tomato

Juice of 1 lime

1/2 cup finely chopped onion

1 clove garlic, minced

2 Tbsp diced roasted green chile

1 medium jalapeño, seeded and finely minced

3/4 tsp Fire Salt (to taste)

2 oz Patron Silver Tequila

Halve and de-seed the avocados. Scoop out the flesh into a bowl. Using 2 long knives, cross-cut the avocado into small pieces. Add the remaining ingredients and toss together. Add more salt if you like.

For a smoother Guacamole, mash avocado with a fork then  stir in the other ingredients. The tequila adds a wonderful twist to this classic. Serve with chips or use as a topping on enchiladas or burritos.

2 cups  canned pork & beans, drained

1 cup finely shredded Mexican style cheese

1 Tbsp.  CaBoom! Chili Fixins’

1 Tbsp.  CaJohns Jalapeno Garlic hot sauce

1/4 cup  Crumbled, cooked Fire Dust’d bacon

Mash beans and cheese together. Add Chili Fixins’  and hot sauce. Mix well and heat until cheese melts. Stir in crumbled bacon. Serve with chips.  Makes 2 cups

8 oz.  cream cheese

1/4 cup  Any of CaJohns Hot Sauce!

Blend ingredients together in a food processor until smooth. Serve with chips, crackers or flour tortilla pieces. This can be made with most any hot sauce or salsa.

1 lb.  Velveeta cheese

1 lb.  Philadelphia Brand cream cheese

1  16 oz. Jar CaJohns Picante Sauce (your favorite flavor)

1 lb.  lean ground beef

3 Tbsp.  CaBoom! Chili Fixins

3/4 cup  water

In a skillet over medium heat, brown ground beef, drain.  Return to skillet and add CaBoom! Chili Fixins and water. Simmer until water is evaporated. In a saucepan, melt the Velveeta and the cream cheese until you can blend them. When blended ad the CaJohns Picante Sauce and the spiced ground beef. Blend again until mixed. Serve in a crock pot with tortilla chips.

Note: For a meatless version, just leave out the beef. It is still wonderful!

Thanks to Rockin’ Randy of Atlanta for his  help on this!

1  16 oz. package  cream cheese

1/2 tsp.  lemon juice

3 oz.  Hot Spots – Smoky Hot Sauce

1/4 cup  water

Mix all ingredients in a food processor at high speed until mixture is very smooth. Serve with crackers or chips.

1  pint  plain yogurt

green onions, finely chopped

2 Tbsp.  Hot Spots Sparky     or

2 Tbsp.  Hot Spots Smoky for a smoky flavor

In a mixing bowl add yogurt, green onions and pepper sauce. Serve with your favorite chips or raw vegetables.

8 oz.  Sour cream

8 oz.  Cream cheese

8 oz.  CaJohns Picante Sauce, Chipotle

16 oz. Cheese Wiz

1. flour tortillas

Spread cream cheese on the tortillas and roll tightly. Slice the rolls into 1/2 inch pieces. Place a toothpick through each piece to hold together during dipping. Place sour cream, salsa and cheese into medium size crock or fondue pot. Heat, stirring occasionally. Dip tortilla rolls into mixture.

You can add green chiles, diced jalapeños or thin sliced ham to the cream cheese roll-ups for additional flavor.

Thanks to Toni & Brody Miles for this one!

1 16 oz. jar CaJohns Salsa or Picante Sauce

1 8 oz. container of Sour Cream

Cut up Veggies and Nacho Chips

Mix together the salsa and sour cream in a bowl. Refrigerate for at least 30 minutes to allow the flavors to blend. Serve with veggies and chips!

Vary the heat and flavor by your choice of salsa!

1 cup CaJohns Fruit or Berry Salsa

1 16 oz. container of Sour Cream

1 package of Ranch Dip Mix

Cut up Veggies and Nacho Chips

Mix the salsa, sour cream and dip mix together in a bowl.. Refrigerate for at least an hour to allow the flavors to blend. Serve with veggies and chips!

This makes a great topping for salads as well. Mix with a pound of cooked Ziti noodles for a wonderful Pasta Salad

1 16 oz. jar of CaJohns Picante Sauce

2 teaspoons CaBoom! Chili Fixins

2 8 oz. packages of Cream Cheese (softened)

1 pound crabmeat

2 cups shredded Mexican Cheese Blend

1/2 cup sliced Black Olives

Tortilla Chips, or Flour Tortillas

Mix the Picante Sauce and Chili Fixins in a bowl. Spread the cream cheese into a rectangular baking dish. Spread  1/2 the picante sauce mixture over the cream cheese. Next, place the crabmeat over the picante sauce. Cover the  crabmeat with the cheese and place the rest of the picante sauce on top. Garnish with the black olives.

Bake at 350° for 15 minutes. Serve with chips or warm flour tortillas.

This is great with CaBoom! Picante Sauce Hot!