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Jalapeno-Lime

net wt. 5 oz.

The perfect blend of heat and cool, smooth citrus. Jalapeno-lime oil favors turkey, chicken and shrimp on the grill. Blend into your favorite salsa or drizzle on steamed vegetables for an unexpected-but-delightful kick.

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  • Guacamole Deviled Eggs
  • Guacamole Deviled Eggs

    guaceggsINGREDIENTS:

    METHOD:
    • Hard boil and peel eggs
    • Peel and pit avocado, mash in a small bowl
    • Cut eggs lengthwise and add 4 yolks to avocado, toss remaining 2 yolks
    • Set aside egg halves
    • Add salt, pepper, onion Jalapeno-Lime and Cilantro oils. Mix until evenly distributed
    • Fold tomatoes into avocado mixture
    • Spoon guacamole into egg halves, about 1 tbsp per half

  • Great Guacamole
  • Great Guacamole

    INGREDIENTS:guac

    METHOD:  

  • Fish Tacos with Mango Salsa
  • Fish Tacos with Mango Salsa

    INGREDIENTS:fishtacos

    • 1 mango, diced
    • 1 avocado, diced
    • 2 roma tomatoes, diced
    • 1/2 red onion, diced
    • 1 can black beans, rinsed and drained
    • 1 1/2 cups frozen corn
    • 1 lime, juiced
    • Acala Farms Jalapeno-Lime Oil
    • Acala Farms Fresh Cilantro Oil
    • 2 lbs catfish fillets
    • 1 pack small soft shell tacos
    • sour cream, for tacos
    • shredded cheese, for tacos
      METHOD:
    • Preheat oven to 400 F
    • brush catfish fillets with Acala Farms Jalapeno-Lime  Oil
    • Bake in oven until cooked through, about 15 minutes
    • While fillets are cooking, toss corn with Acala Farms Fresh Cilantro Oil in a fry pan until cooked through
    • In a large bowl, mix mangos, avocados, tomatoes, onions, beans, corn, lime juice, and 2 tsp Acala Farms Jalapeno-Lime Oil to make salsa
    • Remove fish from oven, cut into bite size pieces
    • Make tacos to taste with catfish, salsa, cheese, and sour cream
     

  • Jalapeño Lime Burgers with Cilantro Avocado Aioli
  • Jalapeño Lime Burgers with Cilantro Avocado Aioli

    INGREDIENTS10506841_710194715731280_8927447295210017827_o

    METHOD In a bowl, beat egg until well mixed an a light yellow color. Add soy sauce and Acala Farms Jalapeno Lime Cottonseed Oil  along with salt and pepper, mix well. Add ground beef to bowl and mix with marinade. Cover and let sit while making Cilantro Avocado Aioli. Once well marinaded, form  ground beef into 4, 1/4 lb patties and grill. Remove, add toppings as preferred, including Cilantro Avocado Aioli, and enjoy!  

  • Best-ever hummus
  • Best-ever hummus

    Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.

    INGREDIENTS

    1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste

    METHOD

    Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

  • Classic Eggs Benedict
  • Classic Eggs Benedict

    INGREDIENTS Hollandaise Sauce 2 large egg yolks 1Tbsp. water 1/2 tsp. salt 1/2 cup (1 stick) unsalted butter, melted 1Tbsp. Fresh lemon juice 1/2 tsp. Acala Farms Jalapeño-Lime Cottonseed Oil METHOD Whisk egg yolks with water and salt in a medium-size glass or stainless steel bowl. Place bowl over (but not in) a large saucepan of simmering water and whisk until warm. Slowly add warm butter, one tablespoon at a time, whisking constantly until butter is incorporated. Continue whisking until all butter is incorporated and sauce is thickened. whisk in lemon juice and Acala Farms Jalapeño-lime Cottonseed Oil and serve immediately. Makes about 1 cup. Eggs Benedict  8 slices Canadian Bacon 2 tsp. white vinegar 8 large eggs 4 English muffins 2 Tbsp. butter METHOD Prepare Hollandaise sauce. Cook Canadian bacon in a non-stick skillet over medium-high heat until lightly browned, about 1 minute per side. Set aside. Fill non-stick skillet with water, about 3/4 full; add vinegar. Bring to a boil, reduce heat to low. Break eggs, one at a time into a saucer; slide each egg into simmering water, until eggs become  opaque and yolks lose their shine. Repeat with remaining eggs. Remove eggs with a slotted spoon. Keep eggs on a paper towel-lined plate until you are ready to assemble. While eggs are cooking, split and toast the English muffins. Once toasted, butter lightly. To assemble, place two English muffin halves on a plate. Top each half with a slice of Canadian bacon and a poached egg. Pour Hollandaise over the top and serve immediately.  

  • Salmon Salpicon
  • Salmon Salpicon

    Recipe from Marriott Executive Chef Donald Hoffman as featured at the Cotton Research and Promotion Program Press Event

    2013 Beltwide Cotton Conferences  San Antonio, Texas

    INGREDIENTS

    8 oz. Fresh Salmon seared and cooked through 140 degrees center 1 tablespoon Magi sauce . small diced red onion 1 each small diced tomatillo 1 teaspoon Acala Farms Jalapeño-lime Cottonseed Oil 1 teaspoon Acala Farms Fresh Cilantro Cottonseed Oil

    METHOD

    Break up cooked salmon and combine all ingredients. Scoop a teaspoon of the mix and place on a bread crostini.

  • Cereal Snack Mix
  • Cereal Snack Mix

    The addition of your favorite Acala Farms Cottonseed Oil is a new twist on a favorite snack. * Fresh Roasted Garlic, Smoky Chipotle, Jalapeno-Lime or any of the Acala Farms Flavor-infused oils may be used. Choose your favorite, then share the flavor and share the fun. INGREDIENTS 3 cups Corn squares cereal 3 cups Rice squares cereal 3 cups Wheat squares cereal 1 cup peanuts 1 cup bite-size pretzels 4 T butter or margarine 2 T Acala Farms Fresh Roasted Garlic Cottonseed Oil* 2 T Worcestershire sauce 1 1/2 tsp seasoned salt  METHOD Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in oil and seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.    

  • Chicken Peanut Stir-Fry
  • Chicken Peanut Stir-Fry

    INGREDIENTS 1 cup basmati rice 3 tsp. soy sauce 1 Tbsp. plus 2 teaspoons corn starch 1 Tbsp. plus 1 teaspoon rice vinegar (not seasoned) 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes 2 tsp. packed brown sugar 2 Tbsp. Acala Farms Pure Cottonseed Oil 1 2-inch piece ginger, peeled & thinly sliced 1 bunch scallions whites roughly chopped, greens thinly sliced 1 Tbsp. Acala Farms Jalapeno-lime Cottonseed Oil 1 small head NAPA cabbage, cored & cut into 2-inch pieces 1/4 cup roasted salted peanuts   METHOD 1. Cook the rise as directed. Meanwhile, whisk 2 tsp. soy sauce and 1 tablespoon each of corn starch and rice vinegar in a bowl; add chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl. 2. Heat 1 tsp. Acala Farms Pure Cottonseed Oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until golden brown, 2-3 minutes. Remove with slotted spoon and place in a bowl. 3. Wipe out the skillet, return to high heat add 1Tbsp. Acala Farms  Jalapeno-lime Cottonseed Oil. When oil bubbles, add the ginger and scallion whites; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3-5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir0fry until the sauce is thick and the chicken is cooked through, 1-2 minutes. Stir in the scallion greens and peanuts. Serve with rice.    

  • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles
  • Lemongrass Mango Louisiana Shrimp With Vermicelli Rice Noodles

     INGREDIENTS

    METHOD

    1. Heat medium sauté pan over medium-high heat. Add peanut oil, shallots, ginger, Acala Farms Fresh Roasted Garlic Cottonseed Oil, Acala Farms Jalapeno-Lime Cottonseed Oil and lemongrass stalk. Cook until fragrant, about 30 seconds. Add carrot julienne and Louisiana Shrimp and sauté an additional minute. Add coconut milk, curry paste, lime juice and diced mango. Cook for 2-3 more minutes. Remove lemongrass stalk.
    2. Add rice noodles, basil, Acala Farms Fresh Cilantro Cottonseed Oil and mint to pan and toss. Cook for an additional 2-3 minutes.
    3. Serve in bowls, dividing shrimp, noodles and broth evenly.

  • Grilled Peach-glazed Chicken
  • Grilled Peach-glazed Chicken

    Spicy Peach Glaze

    Preheat the grill. Combine Spicy Peach Glaze ingredients in a medium bowl and season with salt and pepper to taste. Reserve 1/2 cup. Brush the chicken with olive oil and season with salt and pepper to taste. Place skin-side down and cook for 6 to 7 minutes, until golden brown. Turn over and continue cooking for 5 to 6 minutes. Brush both sides with the peach glaze and continue cooking an additional 4 to 5 minutes. Place peach halves, cut side down on the grill and grill for 2 minutes. Turn over and brush with the reserved 1/2 cup of peach glaze, grill for 3 to 4 more minutes until peaches are soft.

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Ingredients

Cottonseed oil, natural flavorings