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Ingredients: 4 dried chipotle chiles 2 hatch chiles 2 ancho chiles 4 garlic cloves (unpeeled) 1 1/2 cups water 1 cup freshly squeezed orange juice 6 tablespoons cider vinegar 2 tablespoons honey 1 teaspoon unsweetened cocoa powder 1/2 teaspoon salt (plus more, to taste) 1/2 teaspoon cayenne pepper (adjust to taste) 1/4 teaspoon ground cumin 1/4 teaspoon ground cloves Directions: 1. Roast the Chiles & Garlic: Preheat the oven to 250°F. Slit open all the dried chiles to release steam wh …

Ingredients: 1 tablespoon olive oil 1 yellow onion, chopped 3 cups tomato sauce (or canned whole tomatoes with their juices) 1 cup distilled white vinegar 1/2 cup honey or brown sugar 1 teaspoon dry mustard 1 teaspoon ground cinnamon Pinch of ground cloves Salt, to taste 2 celery stalks (with leaves), cut into 8 pieces 3-4 tablespoons chipotle hot sauce Directions: 1. Sauté the Onion: Heat olive oil in a medium saucepan over medium heat. Add the chopped onion and cook until soft and li …

Ingredients: 1 ½ lbs venison (cut into thin strips) ½ tsp salt ¼ tsp black pepper ¼ cup minced onion 1 cup sliced fresh mushrooms 3-5 tbsp butter 2 tbsp flour 2 cups beef broth 3-4 tbsp sherry wine 2 tbsp tomato paste 1 tsp dry mustard ⅔ cup sour cream Cooked noodles, rice, or potatoes (for serving) Directions: 1. Prep the Venison: Season venison strips with salt and black pepper. Cover and refrigerate for at least 2 hours to allow flavors to develop. 2. Saut&eacu …

Ingredients: 1 cup tomato juice 1 cup freshly squeezed orange juice 2 tablespoons freshly squeezed lime juice 1 tablespoon pomegranate juice 2 tablespoons hot sauce (choose your preferred level of heat) Dash of Worcestershire sauce Pinch of salt Freshly ground black pepper (to taste) Directions: 1. Prepare the Juices: In a large pitcher, combine the tomato juice, freshly squeezed orange juice, and lime juice. The fresh citrus juices will give your Sangrita a bright, zesty base. 2. Add Pomegr …