Black Bean and Mango Salsa
Ingredients:
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can black eyed peas, rinsed and drained
1 ripe mango, peeled and chopped
1 small red onion, finely chopped
2 jalapeños, minced
1 lime, juiced
1/2 tablespoon olive oil
1/8 cup fresh cilantro, chopped
Pinch Kosher Salt
3 tablespoons Boston Ballistic Newbury Street Nightmare Hot Sauce (or more if you like it HOT!)
Directions:
Combine all ingredients in large bowl and stir.
Buffalo Chicken Dip Yield
Ingredients:
4 boneless, skinless chicken breasts, boiled and shredded
1/2 cup Boston Ballistic Newbury Street Nightmare Hot sauce
2 - 8 oz. packages of cream cheese
1/2 cup of Ranch dressing
2 cups (8 oz.) shredded Monterey Jack or Cheddar cheese (or a combination of both)
Directions:
Preheat oven to 350 degrees F.
Combine the chicken with the Boston Ballistic Hot Sauce and spread in a 9x13-inch baking dish.
In a saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken.
Then sprinkle the cheese on top.
Bake uncovered for 20 minutes or until bubbly. Let stand for 10 minutes before serving.
Serve with celery sticks (and/or other vegetables), tortilla chips or crackers.
Boston Ballistic Bloody Mary
Ingredients:
6 ounces Tomato juice
1 1/2 ounces Vodka
1/2 ounce lemon juice
1 dash Worcestershire sauce
Ground pepper (to taste)
1 Teaspoon Boston Ballistic Original Hot Sauce
1 Teaspoon Horseradish
Celery Stalk and/or Shrimp Cocktail
Celery salt
Directions:
Wet your glass rim with lemon juice and dip into celery salt. Place all ingredients in glass with ice. Stir and sip.
Grilled Chicken Salad
Ingredients:
1/2 cup Olive Oil
1/2 cup White Wine Vinegar
6 Tablespoons Boston Ballistic Mass Ave Mild Hot Sauce
1 Tablespoon Dijon mustard
Black pepper (to taste)
1 lb. Boneless skinless chicken breasts
1 Package salad greens
1 small red onion, sliced thin
1 medium tomato, cut into wedges
Directions:
Mix oil, vinegar, BBHS and mustard in small bowl until blended. Place chicken in zip lock bag or glass dish. Pour 1/2 of the dressing over the chicken, coat well. Reserve the remaining dressing for your salad.
Refrigerate chicken for at least 30 minutes or overnight for extra flavor. Remove chicken from marinate and discard extra.
Grill chicken at least 5 -7 minutes per side or until chicken is cooked through. Slice chicken into thin slices.
Toss salad greens with tomato and onion in large bowl. Top with chicken and remaining dressing.
Ingredients:
1 (15.5 ounce) can black beans, rinsed and drained
1 (15.5 ounce) can black eyed peas, rinsed and drained
1 ripe mango, peeled and chopped
1 small red onion, finely chopped
2 jalapeños, minced
1 lime, juiced
1/2 tablespoon olive oil
1/8 cup fresh cilantro, chopped
Pinch Kosher Salt
3 tablespoons Boston Ballistic Newbury Street Nightmare Hot Sauce (or more if you like it HOT!)
Directions:
Combine all ingredients in large bowl and stir.
Buffalo Chicken Dip Yield
Ingredients:
4 boneless, skinless chicken breasts, boiled and shredded
1/2 cup Boston Ballistic Newbury Street Nightmare Hot sauce
2 - 8 oz. packages of cream cheese
1/2 cup of Ranch dressing
2 cups (8 oz.) shredded Monterey Jack or Cheddar cheese (or a combination of both)
Directions:
Preheat oven to 350 degrees F.
Combine the chicken with the Boston Ballistic Hot Sauce and spread in a 9x13-inch baking dish.
In a saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken.
Then sprinkle the cheese on top.
Bake uncovered for 20 minutes or until bubbly. Let stand for 10 minutes before serving.
Serve with celery sticks (and/or other vegetables), tortilla chips or crackers.
Boston Ballistic Bloody Mary
Ingredients:
6 ounces Tomato juice
1 1/2 ounces Vodka
1/2 ounce lemon juice
1 dash Worcestershire sauce
Ground pepper (to taste)
1 Teaspoon Boston Ballistic Original Hot Sauce
1 Teaspoon Horseradish
Celery Stalk and/or Shrimp Cocktail
Celery salt
Directions:
Wet your glass rim with lemon juice and dip into celery salt. Place all ingredients in glass with ice. Stir and sip.
Grilled Chicken Salad
Ingredients:
1/2 cup Olive Oil
1/2 cup White Wine Vinegar
6 Tablespoons Boston Ballistic Mass Ave Mild Hot Sauce
1 Tablespoon Dijon mustard
Black pepper (to taste)
1 lb. Boneless skinless chicken breasts
1 Package salad greens
1 small red onion, sliced thin
1 medium tomato, cut into wedges
Directions:
Mix oil, vinegar, BBHS and mustard in small bowl until blended. Place chicken in zip lock bag or glass dish. Pour 1/2 of the dressing over the chicken, coat well. Reserve the remaining dressing for your salad.
Refrigerate chicken for at least 30 minutes or overnight for extra flavor. Remove chicken from marinate and discard extra.
Grill chicken at least 5 -7 minutes per side or until chicken is cooked through. Slice chicken into thin slices.
Toss salad greens with tomato and onion in large bowl. Top with chicken and remaining dressing.
