Email: firstname.lastname@example.org recipes and pictures
We are on the road again… CaJohns is traveling West my friends… look for us in Houston at the Houston Hot Sauce Festival this weekend or check us out at the Chile Pepper Extravaganza in New Orleans at the end of Sept. And the first week of October—come visit us in Cincinnati for Jungle Jim’s Weekend of Fire. We’d love to see you but, we will offer a site-wide discount of 30% on most of our retail products (does not include gift packs, promotional items or chili kits). Just enter the coupon code: SHOW
Offer good 9/20 – 10/6/2013
You may notice a new category on our website: Gluten Free. CaJohns did not change our salsa or hot sauce recipes, those are still the same—just now we are making it easier for those following a gluten free diet. So, don’t fret—you’ll still find all the flavor and fire you have come to expect for CaJohns.
To highlight our commitment to the Gluten Free Community we have added our chili kit to our online store. These kits make fabulous welcome packs for the new neighbors and thoughtful hostess gifts but remember to order one for you for easy weeknight dinners.
Enter the following code for 10% off your next order for scanning this QR Code!
40% off at cajohns.com
You are invited to save on the full retail line. I can’t wait to see if El Chupacabra or our new Scorch topples the top-selling Trinidad Hot Sauce.
Date: July 29, 2013
Time: 12:01 a.m. to 11:59 p.m.
Think of this as a good time to stock up on our products or for those people crazy enough you can actually do some holiday shopping. Whatever the reason, we hope take advantage of this amazing opportunity and shop www.cajohns.com on July 29, 2013.
Enter the Coupon Code: SNOWFLAKE during checkout.
CaJohns seasonal favorites are back again this year due to overwhelming popular demand!
Get it while it lasts! Our mild, yet sweet tasting Pumpkin Pie Salsa and Apple Pie Salsa are favorites every fall. Both flavors are great with chips or even in chili! If you wait till Thanksgiving, then you may have to wait until next year to get your seasonal salsa.
If you are looking for something with some heat, try our latest batch of Trinidad Moruga Scorpion Hot Sauce and Salsas.
The HEAT, the whole HEAT and nothing but the HEAT!
CaJohns Trinidad Moruga Scorpion products are of some of the hottest products we have ever made, using only the freshest Trinidad Moruga Scorpion peppers and a select blend of spices, these products are sure to wake up anyone’s taste-buds whether in a hot sauce, salsa, or even a puree!
What makes CaJohns Angry Cock hot sauce so ANGRY? First we start off with 80% fresh “Ghost Chile” puree, then we add a combination of select spices and a splash of vinegar which makes Angry Cock the most formidable of CaJohns extract free sauces yet! This hot sauce is not for the novice, and truthfully, not for your average Chilehead. Think you can take the heat, or are you chicken?
2 lbs Lean Cubed Leg of Lamb
8oz. CaJohns “Fire Dusted Peanut Butter”
1 - 5oz. Bottle of CaJohns “Curry Fruit Hot Sauce”
1/2 Cup CaJohns “Thai Spice” Seasoning
1 Cup Coconut Milk
1 Tbls Granulated Garlic
Place all ingredients (except for the Lamb) in a bowl and mix thoroughly. Let marinade sit at room temperature for two hours before using. Reserve 1/2 cup of the marinade for making a dipping sauce. (Recipe Follows)
Place the cubed Lamb on the skewers. (If using wooden skewers, soak them in water for two hours before using.) Place the lamb skewers in a shallow baking dish and cover with the remaining marinade. Marinate for at least two hours or preferably over night in the refrigerator.
Cook skewers on the grill over high heat for 2 to 4 minutes on each side or until meat is browned and cooked through. Garnish with fresh chopped cilantro and serve hot with a side of Dipping sauce.
Spicy Thai Peanut Dipping Sauce
1/2 Cup of the reserved Marinade
1 Container Coconut Yogurt
1 Tbsp Lime Juice
1/2 Tbsp of Cayenne Powder - For a spicier sauce if you like
Mix all ingredients together in a bowl and refrigerate
10-12 Habaneros charred on the grill
1/4 cup naranja agria (also known as sour orange or
Seville orange juice. Substitute: 2 parts lime juice, 1 part each of orange juice and grapefruit juice.
Pinch of sea salt
Place all ingredients into a blender and puree until they are liquefied. Place in a small serving dish and enjoy!