Cholula is one of the most popular hot sauces around and perfect when it comes to spicing up just about any recipe. Known as The Flavorful Fire, Cholula is loved for it's heat, flavor profile and versatility and its blended balance of piquin, arbol peppers, signature spices and other natural ingredients will add just the right amount of heat and all the right flavors to anything you can dream up in the kitchen, bbq or bar; from food and drinks to just about anything else that you put in your mouth, Cholula doesn't just make it feel hotter, it makes it taste better. Here are a few recipes to get you going:


Cholula Recipes! Cholula Recipes! Cholula Recipes!



Well, that's what we're calling them. You can call 'em party food, snacks, munchies, nibbles, tailgaiting grub, bites, game chow or wahtever else you want. We're pretty sure you'll call them some of the best things you ever ate.

Bloody Mary Shrimp Cocktail

As far as we're concerned, this is the best appetizer to start with, after all, it's part food, part cocktail and all Cholula Hot Sauce. Well, at least the spicy, flavorful fire part.

What's in'em:


1 lb large cooked shrimp, peeled and deveined      

1 1/4 cups scallions, diced (about 6)      

1 1/3 cups celery, diced (about 4 ribs)


1/2 cup ketchup  

1/4 cup fresh lemon juice  

1/4 cup vodka or tequila (preferably 1800 Tequila or 3 Olives Vodka®)

2 tsp horseradish  

1/4 cup cilantro, chopped  

2 tbsp Cholula® Chili Lime Hot Sauce  

2 tsp worcestershire sauce salt and pepper to taste

Garnish: whole shrimp and cilantro leaf

How to make'em:


Thaw shrimp if frozen, remove tails and cut shrimp into quarters and place in bowl with scallions and celery.  Hold in refrigerator about 1 hour.


In a mixing bowl, whisk together all sauce ingredients, then salt and pepper to taste.  Allow to chill in refrigerator for 1 hour or longer.


Once ready to serve add shrimp, scallions and celery to sauce, mix well and proportionately serve into 4 chilled cocktail glasses.  Garnish with whole shrimp and cilantro and serve.


Herb Rubbed Corn(Recipe developed by The Clever cleaver Brothers)

We've heard that corn is a "useless food", at least nutrionally speaking, but even id that's true, we say "Who Cares?", because it tastes wonderful and takes so well to getting creative in the kitchen like you;ll see with this Cholula Hot Sauce infused recipe.

What's in it:

4 ears of fresh corn

Herb Butter

1 stick of butter, room temperature      

1 teaspoon fresh tarragon chopped      

1 tablespoon shallots, chopped

1 teaspoon fresh cilantro, chopped      

1 tablespoon Cholula® Hot Sauce      

1/4 teaspoon salt      

2 teaspoons fresh chives, chopped      

1/4 teaspoon white pepper      

1 teaspoon fresh oregano, chopped

How to make it:


Clean the silk out of each ear of corn. Leave 3 to 4 pieces of the outer husk on and pull back to the bottom of the ear for now.


In a bowl, combine the herb butter ingredients.


Divide the butter mixture into 4 portions. Using a clean hand, rub the butter over the corn kernels of each ear.


Fold the husk back around the ear of corn and wrap each ear tight with the foil.


Place on your preheated to medium grill, rolling the corn to a new side every 5 minutes for 30 minutes. Remove from the grill and carefully remove the foil, being very careful for steam. Pull back the husk and enjoy.


Chili Garlic BBQ Sliders

A recipe that's great anytime of year, this is especially popular for outdoor grilling this summer and for fall tailgating parties.

What's in 'em:

1 lb cooked, shredded or pulled chicken or pork
2 tbsp Cholula® Chili Garlic Hot Sauce
1 cup barbecue sauce, regular flavor
5 slider buns (or small dinner rolls of your choice)
1 red onion, sliced
guacamole – optional

How to make'em:

1. Combine 2 tbsp Cholula Chili Garlic Hot Sauce with 1 cup barbecue sauce.
2. Combine meat and sauce together in a saucepan, heat and stir on medium heat for 8 to 10 minutes.
3. Assemble sliders on the bun and top with a dollop of guacamole and sliced red onions.


All-American Sliders

For simple goodness on the grill, it just doesn't get any better than burgers, Except when you add Cholula Hot Sauce like we did with this recipe. 

What's in'em:

1 lb lean ground beef
3 tbsp Cholula Original Hot Sauce
5 American or Cheddar cheese slices, cut to fit patties
sliced small tomatoes (Roma tomatoes are best)
5 slider buns (or small dinner rolls of your choice)
2/3 cup mayonnaise
pickle slices
lettuce leaf

How to make'em:

1. Special Sauce: Combine 2 tbsp Cholula Original Hot Sauce with 2/3 cup mayonnaise.
2. Mix 1 tbsp Cholula Hot Sauce into the ground beef. Form into 5 small patties, grill to perfection and top with cheese slices.
3. Spread special sauce on sliced, toasted rolls. Assemble sliders and drizzle more Cholula on top.


Chili Lime Grilled Salmon Sliders

Now we're getting to it- fish, fire and, after you add the Cholula Chili Lime Hot Sauce like we did with this recipe, maybe the only way you'll ever eat salmon again.

What's in'em:

1 lb salmon fillets (mahi-mahi, snapper or cod are also good)
1/3 cup Cholula Chili Lime Hot Sauce
2 tbsp tequila (1800 Silver recommended)
1/2 fresh lime
prepared deli-style coleslaw

How to make'em:

1. Using a plastic bag, marinate fish fillet in 1/3 cup Cholula Chili Lime Hot Sauce combined with tequila and a squeeze of lime for 30 minutes in refrigerator.
2. Grill, broil or pan fry fish until tender and flakey.
3. Combine fish and coleslaw on toasted rolls.


High On The Hog Cheese Dip

Who ever pioneered the concept of cheese dip is a freakin' genius. Then they added meat, Sausage no less. Seriously, we could go on about why for hours. Instead we'll just show you how to make cheese dip even dippier with a little Cholula Hot Sauce like we have with this recipe.

What's in it:

1/4 cup Cholula® Hot Sauce      

1 lb. bacon      

1 lb. crumbled sausage      

1 lb. Velveeta cheese      

1 lb. cream cheese      

2 bags of hearty tortilla chips

How to make it:


Cook bacon and sausage and crumble into small pieces.


Dice up the cheese and place it with the bacon and sausage into a crock-pot on medium. Pour in the Cholula Hot Sauce. Stir occasionally.


After it is melted together, taste, see if you might need a little more Cholula. Now, get out of the way, your friends are hungry!


Artichoke Cholula Cheese Bites

We figured we'd add a healthier one to the mix. Sure it's still loaded with cheese, but it's got vegetables too. They're healthy, right? The Cholula Hot sauce doesn't hurt this recipe either.

What's in it:

1 cup chopped green onions      

4 cloves minced garlic      

1 tablespoon olive oil      

1/3 cup White Wine      

2-15 oz. cans water-packed artichoke hearts, drained and chopped      

5 oz (1 1/4 cups) grated reduced fat Swiss cheese      

5 oz (1 1/4 cups) grated reduced fat Cheddar cheese      

3/4 cup Italian breadcrumbs      

2 whole eggs & 3 egg whites, beaten together until foamy      

1/2 cup chopped Parsley      

1/2 teaspoon Oregano flakes      

1 Lemon, juice of      

4 tablespoons Cholula® Hot Sauce      

1 teaspoon black pepper      

1/4 teaspoon salt      

1/2 pound crabmeat      

1/4 pound grated Parmesan or Romano cheese

How to make it:


Sauté garlic and onion in olive oil in a non-stick pan.


Add wine and let simmer.


Remove from heat and mix all ingredients together except Parmesan cheese.


Pour into 9” x 13” x 2” glass baking dish lightly coated with cooking spray and sprinkle with reserved cheese.


Bake at 350°F until set and edges are lightly browned. Cut into squares. Serve hot or at room temperature. Garnish with lemon (or not). Freezes well and can be heated in microwave.


"Hot Lap Wings" (Also by the Clever Cleaver Brothers)

We like to share- great recipes we've come across- and chicken wings which just might be the ultimate party food. With a little help from the Cholula Hot Sauce in this recipe it's sure to be.

What's in'em:

2 pounds chicken wings (or chicken tenders)

How to make'em:


1 12 oz. beer      

juice of 2 limes      

1/4 cup Cholula® Hot Sauce      

1 tablespoon chili powder      

2 tablespoon freshly chopped cilantro      

1/4 teaspoon salt    

1/4 teaspoon black pepper


1 cup honey      

1/4 cup Cholula® Hot Sauce      

2 tablespoon freshly chopped cilantro


Using a sharp knife or kitchen shears, cut the drumettes from the wing tip.  Place all pieces in a resealable plastic gallon bag.


In a bowl, combine the marinade ingredients and pour over chicken pieces. Seal the bag and refrigerate for a minimum of 3 hours (overnight is best).


In a plastic container, combine the glaze ingredients and hold for use.


Preheat the grill to medium heat and place on the chicken wings and drumettes. Discard the bag with the marinade. Cook the chicken for 4 minutes on each side.


Brush the chicken with the glaze, flip, glaze and repeat until the chicken is completely cooked. Remove from the grill and serve.


Gulf Coast Crab Cakes

Don't worry East coasters, especially you Marylander's, this Cholula Hot Sauce Recipe works great in your cakes too! And, just so you know, we've seen people serve this as an entree, but for us, this is warm up food. Oh, so delicious warm up food.

What's in'em:

1 2/3 cup Crabmeat      

1/2 cup Green onion - green and white, chopped      

1/4 cup, Parsley chopped fresh      

2 tablespoons Fresh lime juice      

1 1/2 cups Fresh bread crumbs      

2 tablespoons CHOLULA HOT SAUCE, or more to taste      

1/4 cup Whipping cream      

1 Egg lightly beaten      

Salt and pepper - To taste      

1/4 cup All-purpose flour      

2 tablespoons Butter or margarine      

2 tablespoons Vegetable oil

How to make'em:


Carefully pick through crabmeat and remove any bits of shell or cartilage. Put the cleaned crabmeat into a bowl with the onion and parsley.


Sprinkle lime juice over (this can be done a few hours ahead of time) and store in refrigerator until needed.


When ready to cook, add breadcrumbs, egg, cream, salt, pepper and CHOLULA HOT SAUCE, mixing all together gently. Form into small patties with floured hands and sauté over medium heat in butter and oil for about two minutes on each side until golden.


Keep warm in a low oven until all are done.


BBQ Chicken & Ribs

Okay, this is some serious stuff- chicken, ribs, bbq. Isn't that almost all the food groups? Ooops, we almost forgot the hot sauce. No problem, this Cholula recipe will take care of that.

What's in 'em:

2 cups of your favorite, standard barbecue sauce (unflavored)   2 half chickens, breast & thigh (or 2 lbs boneless chicken breasts)   1 full rack baby back ribs 4 oz Cholula® Chipotle Hot Sauce.

How to make'em:


Preheat grill to medium to low heat (approximately 275˚F). Mix barbecue sauce & Cholula Chipotle Hot Sauce in a mixing bowl.  Reserve 1/2 cup of mixed sauce in separate small bowl to use as a finish sauce at the table.


Place ribs in a foil pan (with a fork lightly perforate the pan to allow the juices to drain a bit).  Place rib pan on grill and cook for 2 - 2 1/2 hours until nice and tender.  Turn up the heat on the grill, generously baste both sides of ribs with Cholula barbecue sauce mixture and grill for additional 10 - 15 minutes over direct heat until grill marks appear.


Smother the chicken with Cholula barbecue sauce mixture and place in refrigerator for about 1 hour.


Grill chicken on barbecue for about 7 - 8 minutes each side until meat is no longer pink on inside.


Serve chicken and ribs with a few of your favorite sides (cole slaw and buttered corn with a shake or two of Cholula) and don't forget to pass around the reserve Cholula Chipotle barbecue sauce.


Soups Sides & Salads

Again, maybe this is a meaningless classification, after all, we've been known to eat almost anything at any time (ever had spaghetti for breakfast? Cold? With Cholula Hot Sauce in it?) But hey, if it helps you plan a meal, we're glad to help.


New England Clam Chowder (Not So!)

Hey, we did crabcakes, so why not clam chowder, or chowdah as our freinds in the Northeast like to say. However you say it, get used to eating now with a little help from Cholula Hot Sauce. By the way, a late night fridge raid will convert you to a chilled chowder champion. Kind of like cold spaghetti.

What's in it:

4 cups Potatoes - peeled and diced into 1/2" cubes      

1 cup Sweet onion - chopped      

1/2 cup Celery - diced into 1/4" cubes      

4 slices Bacon, chopped      

1 teaspoon Garlic, minced or 1/2 teaspoon powder      

2 tablespoons All purpose flour      

1 - 8 oz. Bottle Clam broth/juice (1 cup)      

1/2 cup Dry white wine      

1/2 teaspoon Thyme leaves (dried)      

1/4 cup CHOLULA HOT SAUCE, or more to taste      

1-10 oz. can Whole baby clams, reserve liquid      

1 tablespoon Butter      

2 cups Half & Half cream

How to make it:


Parboil potatoes for 5 minutes in enough salted water to cover.


Cook chopped bacon in a large heavy saucepot over medium heat until it is crisp and golden. Remove bacon from pan and reserve.


Saute chopped onion, garlic and celery in bacon fat in same pot over medium heat. When onion is translucent (approximately 4 minutes), sprinkle flour over vegetables, stirring for 1 or 2 minutes. Do not brown flour, but cook long enough to remove "raw flour" taste.


Season with thyme and salt. Stir in wine, then clam broth and reserved liquid from clams, stirring well to blend.


Cook over medium heat for 10 minutes, add potatoes, Half & Half and CHOLULA HOT SAUCE.


Simmer (do not boil) for 20 or 30 minutes. Add clams, simmer 5 minutes more. Stir in crisp bacon bits. Correct seasonings and enjoy this heartwarming yankee classic's trip south of the border!

Try mixing a 10 oz. package of "oyster" crackers with 3/4 cup vegetable oil and 1/4 cup CHOLULA HOT SAUCE (season them if you like, with a bit of thyme and salt) and bake on a cooking sheet at 300 degrees for about 10-15 minutes. If they last long enough, serve them with your chowder.


Cholula Chicken Corn Salad(Here's those Clever Cleaver Brothers Again)

Always a little luke-warm to chicken corn chowder until we had what these guys concocted, After you add the Cholula Hot Sauce per the recipes, feel free to add as much as you want to "taste".

What's in it:

1 cup finely diced salt pork or bacon      

1 cup diced celery      

1 cup diced onion      

1/2 red pepper, diced      

1/2 cup flour      

3 cups chicken broth (heated)      

2 cups cooked, diced chicken breast      

2 cans corn (15 1/4 oz. each), drained      

2 tablespoons Cholula® Hot Sauce      

1/2 tablespoon Worcestershire sauce      

1/2 tablespoon thyme      

1/4 teaspoon white pepper      

1 bay leaf      

milk or heavy cream, as needed

How to make it:


In a large saucepan or pot, sauté the salt pork or bacon over medium heat.  Add onion, celery and red pepper and heat until the onion becomes translucent.


Add flour and mix with a wooden spoon to incorporate. Heat for three to five minutes over low heat. Stir occasionally and don't let this mixture (called a roux) turn brown.


Add chicken broth and stir until the roux is incorporated without any lumps.


Add diced, cooked chicken, drained corn, Cholula® Hot Sauce, Worcestershire sauce, thyme, white pepper and the bay leaf. Combine.


Bring this to a boil. Mix everything and turn the heat to simmer.  Cook for approximately 30 minutes or until the chowder thickens.


Remove the bay leaf and add milk or cream to make the chowder your preferred consistency. Combine and ENJOY!


Cholula Infused Pasta Salad

Seriously, if you're gonna eat salad, this is one of the best palces to start...who doesn't like pasta?! Especially when it's kicked in the can with just the right amount of Cholula Hot Sauce.

What's in it:


Pasta       1 lb. Pasta - Cooked shells (ziti, penne, or as desired)      

2 tablespoons Olive oil      

2 cups Tomatoes, chopped into 3/4” cubed      

1 1/2 cups Artichoke hearts quartered, canned or frozen      

1 1/2 cups Mozzarella cheese, 3/4” cubes      

1 cup Black olives, sliced and pitted      

2/3 cup Red onion, finely chopped      

2/3 cup Parmesan or romano cheese, grated

How to make it: Pasta Salad      

1.Cook pasta in a large pot of boiling water (add salt to taste and 1 tablespoon oil to prevent boiling) until “al dente”, about 8 or 9 minutes.      

2.Rinse, set aside and drizzle remaining tablespoon olive oil over to keep the pasta form sticking together.      

3.Add chopped tomatoes, artichoke hearts, cubed mozzarella cheese, black olives and red onion to the cooked pasta. Set aside while you prepare dressing.


1 cup Red bell pepper, chopped      

6 cloves Garlic, slightly smashed, or 2 teaspoons garlic powder      

1 cup Olive oil      

1 1/2 cups Tomato sauce (canned)      

1/4 teaspoon CHOLULA HOT SAUCE (or more to taste)      

1/2 cup Basil chopped fresh leaves, or 2 tablespoons dried leaves      

3 tablespoons Lemon juice      

Salt - To taste    

How to make it: Dressing


Heat the olive oil with the garlic* until bubbly (don’t let the garlic brown – it will taste bitter). Add chopped red bell pepper and continue to cook over medium heat for 2 or 3 minutes, stirring occasionally. Remove garlic cloves.


Add tomato sauce and CHOLULA HOT SAUCE. Simmer 5 minutes. Add basil, salt and lemon juice. Cover pasta and vegetable, sprinkle with parmesan or romano.


Store in refrigerator. Serve at room temperature.      

NOTE:  If using garlic powder, add it with basil and salt. This hearty pasta salad will serve as an entrée for 8 or as a side dish for 12 or more. Try adding cold, peeled, boiled shrimp or cubes of cooked chicken breast.


Cholula Cucumber and Mango Salad

We once ate a Mexican Cheese and avocado salad and it was great. This is better. And, as if the Cholula Hot Sauce doesn't make it great, add some bacon (as much or as little as you like) and get ready to be impressed.

What's in it:

1 cucumber, peeled and sliced 1/4" thick      

2 tablespoons Chili Garlic Cholula Sauce      

1 mango, peeled, cut in 1/4" thick bite sized      

1/2 tablespoon sugar      

1/2 teaspoon kosher salt      

1/4 teaspoon black pepper      

1/4 cup sour cream      

1 tablespoon Chili Lime Cholula Sauce to drizzle over salad    

1 mint sprig

How to make it:

In a mixing bowl combine cucumber, mango, Chili Garlic Cholula Sauce, sugar, kosher salt and black pepper.

Marinate for at least 20 minutes.

Get rid of excess liquid, add sour cream and toss.

Transfer to a serving platter, drizzle with Chili Lime Cholula Sauce, garnish with mint sprig and serve.


Cholula Drinks

This might be the only section that is exactly what we call it; drink are drinks right? Unless you like to call them "medication".


Cholula Bloody Mary Pre-Mix

Making a pre-mix is like starting the party early. Once it's set up and ready to go, who knows where the party will take you. And, if you're a bloody mary fan, you'll love this Cholula Hot Sauce version.

What's in it:

46 oz. tomato juice      

2 oz. Cholula® Hot Sauce      

2 oz. Worcestershire sauce      

2 oz. fresh squeezed lime juice      

1 teaspoon coarse black pepper      

1/3 cup minced cilantro

How to make it:


Place all of the ingredients in a pitcher. Blend well. Cover and refrigerate for one day to allow the flavors to develop.     

Bloody Maria Cocktail Preparation


Rim glass with celery salt.


Fill 7 oz. glass with ice. Pour 5 oz. Bloody Maria pre-mix over ice.


Top with 1.5 oz. 1800 Tequila.


Garnish with a celery stick.

Gold Coast Sunburn

Hey, if you're gonna get burned, here's the palce to do it. The Cholula Hot Sauce helps.

What's in it:

1cup ice

1oz vodka

1tsp Cholula

2oz orange juice

2oz Sprite

How to make it:


In a tall glass over 1 cup ice, measure 1 oz. vodka


1 tsp. of Cholula


Fill half with orange juice and half with Sprite.


Garnish with an orange slice.


Montery Martini

Not a big martini fan? It's made with Cholula Hot Sauce. How 'bout now?

What's in it:

2oz vodka

1/2tsp Cholula Hot sauce


How to make it:


In a shaker pour 2 oz. of vodka, 1/2 tsp. of Cholula, add ice and gently shake.


Strain into a Martini glass. Garnish with a Jalapeno stuffed olive


Mexican Standoff

Who cares what's in it.? It's called a Mexican Standoff!

What's in it:

1cup ice

1 1/2 oz Cuervo Especial

1 tsp of Cholula Hot Sauce

4oz pink grapefruit juice

How to make it:

In a tall glass over 1 cup of ice, measure 1 1/2 oz Cuervo Especial, 1 tsp. of Cholula and fill with 4 oz. pink grapefruit juice.



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