505 Southwestern Recipes to Try Now

We’ve been fans of 505 Southwestern’s products for years and years. We keep our pantry stocked with a variety of their products and go into a little bit of a panic if we’re running low on their Hatch Valley Green Chile Sauce – I use it on so many things! When the 505 Southwestern team offered some recipes to share with In Good Taste Denver readers, we jumped at the chance and chose two unique ones we thought you could really use. One could be a great side dish or entree and the other is for your drinking pleasure. 

Street Corn Pasta Salad with Flame Roasted Green Chile

Ingredients:
1 16oz box spiral pasta
2 cups sour cream
1 cup mayo
1 TBS lime juice
1/2 cup 505SW Flame Roasted Green Chile
1 fresh jalapeno, diced
4 ears of corn, charred
1 bunch of fresh cilantro
2 TBS elote seasoning 
Salt and pepper to taste

Instructions:
Fill a large pot with salted water and bring it to a boil. Once water is boiling add pasta and cook per package directions.

While the pasta cooks, prep the remaining ingredients. Char corn over an open flame or in the oven on broil. Turn it every few minutes until it is slightly burnt. Remove and cut off the charred kernels.

Dice the jalapeno, remove the seeds and add to the corn. Add sour cream, mayo, lime juice, 505SW Flame Roasted Green Chile, corn, jalapenos, ½ a bunch of cilantro, elote seasoning, and salt and pepper to a large bowl. Stir to combine.

Once the pasta is cooked, drain the water and add to the sour cream mixture. Stir until combined and serve either hot or cold. If cold it needs to be chilled for a minimum of 4 hours, but best the next day.

You can add more sour cream and mayo if needed as the pasta will absorb a lot of the sauce. Remember to season to taste depending on how much extra sauce you add. Top with fresh cilantro and a sprinkle of elote seasoning and enjoy!

Southwestern Bloody Mary Mix

Ingredients:
2 lbs fresh tomatoes
½ cup 505 Southwestern® Flame Roasted Green Chile
1 tsp. Worcestershire
1 cup tomato juice
1/2 lime, fresh squeezed
1/2 lemon, fresh squeezed
1 tsp black pepper
1 tsp sea salt
1 TBS whole coriander seed
1 tsp whole cumin seeds

Instructions:
Add all the mix ingredients to a Vitamix blender and blend until smooth. Strain through a fine mesh sieve and set aside.

Add 2 oz silver tequila to 8 ounces of the southwestern mix and shake with ice. Strain, pour and garnish with a lime wedge.

To augment your cooking with 505 Southwest products, give some of their new products a try. They recently launched 505 Fresh®, a new lineup of fresh dips featuring Hatch green chile including extra-chunky guacamole, fresh salsa, and fresh queso dips. They are loyal to using Hatch green chiles because “the Hatch Valley stretches north-south along the Rio Grande in New Mexico and the fertile soil and perfect growing conditions create a delicious flavor found only in Hatch Valley chiles. Besides the wonderful taste, the color, quality, consistent heat level, and sustainability all contribute to the popularity of Hatch Valley chiles.”

Also good to know: “This year alone, 505 Southwestern will harvest thousands of pounds of Hatch green chiles from the Valley to be used in all of their products—the most of any single company in the U.S. 505’s longstanding commitment to New Mexico started in 2002 and now represents thousands of jobs and millions of dollars of economic impact to the area.”

For information on all 505 Southwestern’s products, including where and how to purchase them, plus many other great recipes, visit their website.

Source - InGoodTasteDenver.com