Green Chile Vinaigrette

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce, divided 2 Tbsp. + as needed
Fresh-squeezed lime juice 1/2 cup
Unseasoned rice vinegar 3 Tbsp.
Olive oil 3 Tbsp.
Salt to taste
Tortilla cups 12 ea.
Tortilla, fine julienne, fried 6 ea.

Jicama Slaw

Ingredients Weight Measure
Jicama, fine julienne 4 cups
Carrots, fine julienne 2 cups
Red onion, fine julienne 1 cup
Cilantro, chopped 1/4 cup
Salmon fillets, boneless, skinless (cut into 12 6-oz. pieces) 4-1/2 lbs.

Chipotle-Glazed Salmon

Ingredients Weight Measure
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Orange juice concentrate 1/2 cup
Dark brown sugar 1/2 cup
Honey 2 Tbsp.
Ground cumin 1/2 tsp.
Kosher salt to taste
Tortilla cups 12 ea.
Tortillas, fine julienne, fried, for garnish 6 ea.
Ingredients Weight Measure


  1. For the Green Chile Vinaigrette combine 2 Tbsp. TABASCO® Green Jalapeño Pepper Sauce, lime juice and rice vinegar in mixing bowl. Whisk in olive oil and season with salt.
  2. For the Jicama Slaw, combine jicama, carrots, red onions and cilantro in large mixing bowl. Add Green Chile Vinaigrette and mix well. Season to taste with kosher salt and mix. Hold at room temperature until needed.
  3. For the Chipotle-Glazed Salmon, preheat oven to 350°F. Combine TABASCO® Chipotle Pepper Sauce, orange juice concentrate, brown sugar, honey, cumin and salt in a 1-qt. sauce pot and bring to a slow boil over medium-high heat. Reduce heat and allow to simmer for 2 minutes. Remove from heat, transfer glaze to 13 by 9" baking pan (reserving 1/4 cup glaze in separate container for garnish) and cool to room temperature.
  4. When glaze has cooled, place salmon fillets in pan, coat thoroughly and place in refrigerator for 30 minutes. Lightly oil baking sheet and place marinated salmon fillets (skin-side down) on baking sheet. Spoon some glaze over salmon. Keep excess glaze in pan. Bake for 6 minutes, spoon more glaze from pan over slamon and bake another 6 minutes. Remove and place salmon fillets on plates.
  5. Place tortilla cups on plates next to salmon and place equal amounts of Jicama Slaw "spilling" out from cup. Garnish top of slaw with fine julienne of fried tortillas, drizzle plates with the reserved glaze and a couple drops of TABASCO® Green Jalapeño Pepper Sauce. Serve immediately.