Hot sauce and salsa makes any dish better, and it isn't just a meal pick-me-up. Capsaicin is an active compound that's found in chili peppers, which is the foundation for salsa and hot sauce. A study completed by the British Journal of Nutrition found that incorporating capsaicin-containing food into a daily diet can lead to sustained fat oxidation. Fat oxidation is when stored fat is broken down into smaller particles, ultimately leading to weight loss. To get your fat burn on, click on through to find out what recipes you should start cooking.
Recipes provided by Rojo's, Lee Kum Kee, Bibigo, and Beanitos.
1. Spicy Sriracha Chilly Wings
22 oz chicken wings
1/3 cup Lee Kum Kee Sriracha Chili Sauce
1 cup Lee Kum Hoisin Sauce
2/3 tsp ground black pepper
1 tbsp cooking oil
Mix 2/9 cup of Lee Kum Kee Sriracha Chili Sauce, 2/3 cup of Lee Kum Kee Hoisin Sauce with ground black pepper and cooking oil as marinade. Marinate wings for 4 hours or overnight.
Preheat oven to 450 for 15 minutes. Bake wings for 45 minutes.
2. Spicy Sriracha Chili
1 Ib of ground turkey
2 tbsp oil
4 oz onions, chopped
1 can kidney beans
2 tbsp tomato paste
2 tbsp chili powder
2 tbsp cilantro, chopped, garnish
2 tbsp Lee Kum Kee Sriracha Chili Sauce
2 tbsp Lee Kum Kee Oyster Flavored Sauce
Heat oil on high heat in a medium pan. Brown ground turkey in batches.
Add onion, Lee Kum Kee Sriracha Chili Sauce, and chili powder. Cook mixture for 2 minutes.
Stir in Lee Kum Kee Premium Oyster Flavored Sauce and the remaining ingredients, except cilantro. Bring mixture to a boil. Then, simmer until thickened.
Garnish with chopped cilantro.
3. Veracruz-Style Tilapia
1 (15-oz) Rojo's Homestyle Fresh Cut Salsa - Hot
2 tbsp capers, drained
Zest and juice of 1 lime
1 Ib tilapia filets (about 4)
In a zip top bag, combine Rojo's Homestyle Fresh Cut Salsa -- Hot, capers, lime zest, and juice. Place filets in salsa mixture, close and seal top and refrigerate 1-2 hours.
Preheat oven to 325. Remove bag from refrigerator, pour contents into baking dish, spooning salsa over to coat fish. Bake 30 minutes or until fish is firm and looks white.
4. Fire Roasted Ribs
1 rack pork ribs, cut into 3 rib sections
Salt & black pepper to taste
1 (15-oz) Rojo's Fire Roasted Salsa
Preheat oven to 400. Place ribs into baking pan prepared with pan spray and season with salt and pepper. Bake, uncovered, at 400 for 15 minutes.
Cover ribs with Rojo's Fire Roasted Salsa and cover pan. Reduce oven to 300. Bake for 3 hours or until pork pulls away easily from the bone. Uncover and bake an additional 15 minutes.
1 Ib ground bison
Taco seasoning mix
1 red pepper, cut into small pieces
1 bunch fresh spinach, cut into thin strips
Shredded white cheddar cheese
Slices of fresh jalapeno
Grape tomatoes, sliced in half
Beanitos Restaurant Syle or Hinto of Lime chips
Cook the bison with the seasoning mix in a large frying pan. A few minutes into the cooking process, add the spinach and red pepper. Cook until the meat is no longer pink and the spinach is wilted, 5-7 minutes. Drain off some of the fat at this point.
Arrange the chips on the a baking pan. Top with the meat mixture and sprinkle with a handful of cheese, jalapeno slices, and scallions.
Broil this for about 90 seconds, keeping an eye on it the entire time. It may take longer or shorter, take it out when the cheese starts to bubble. Top with remaining ingredients. Transfer the nachos to a large serving dish.
6. Bibigo's Gochujang
4 tbsp garlic, sliced
1 cup water
1 pinch salt
6.5 grams cooked brown rice
1 oz Sukjunamul
1 oz Sigeumchinamul
1 oz cooked bulgogi
1/4 cup shitake mushrooms - sliced
1 onion, thinly sliced
1 tsp cooking oil
1 dash sesame oil
1 cup chopped vegetables
Add oil to a pre-heated pan and saute the garlic for 30 seconds with a pinch of salt.
Slice shiitake mushrooms and onion into thin pieces.
In an oil coated pan, saute the onion with salt until it turns trasparent. Empty the onion on a place and in the same pan saute the mushroom with salt. When the mushroom and onion have cooled, lightly toss with sesame oil and serve.
Put the rice in a wide bowl and top with the garlic, sukjunamul, sigeumchinamul, and vegetables.
Top with bulgog and serve with gochujang sauce.