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Spice up your holiday feast (or any feast really) with a kick of roasted jalapeno and chimayo style chile heat. This spicy gravy is perfect over mild turkey, fluffly biscuits, crispy fried chicken, or creamy mashed potatoes.

*Number of jalapenos depends on the heat level you want. To roast, hold jalapenos over a gas burner flame or set under a broiler until blackened all over. Set in a bowl and cover with plastic wrap while they cool. Once cool, rub off the blackened skin, remove the seeds, and dice.

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Spice up your holiday feast (or any feast really) with a kick of roasted jalapeno and chimayo style chile heat. This spicy gravy is perfect over mild turkey, fluffly biscuits, crispy fried chicken, or creamy mashed potatoes.

Heat a medium saucepan over medium-high heat. Add Chimayo Chorizo seasoning to dry pan and stir for 30 sec. to 1 min. until aromatic. Add flour and continue stirring for about 1 min. until the flour starts to brown. Add butter and stir it into the seasoning as the butter melts. Once melted, keep stirring and cooking for 1 more min. Reduce heat to medium and add jalapenos. Stir in the stock 1/2 cup at a time, stirring between each addition to thoroughly combine and smooth out the gravy.

Add heat to a holiday turkey or spice up biscuits and gravy. Great with fried chicken and mashed potatoes.

ITEMS IN THIS RECIPE

Chimayo Chorizo Sausage Spice

73

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