BURN ME
TWICE

DELICIOUS & DEVASTATING

Four-Chile Fire Salsa • Roasted Jalapeño, Árbol, Guajillo & Pasilla

Coming Soon
Burn Me Twice four-chile fire salsa jar

Crafted in small batches using fresh fire-roasted jalapeños and three deep, smoky dried chiles. Built for serious flavor up front—and an unforgettable finish.

Recipe Ideas

Six ways to put the fire-roasted, four-chile fire to work in your kitchen.

Enchiladas Rojas & Chilaquiles

Enchiladas: Thin your salsa slightly with chicken or vegetable broth, warm it in a skillet with a splash of oil to awaken the roasted chile flavors, and use it as your main enchilada sauce for shredded chicken, beef, or queso fresco.

Chilaquiles: Simmer thick tortilla chips directly in the warmed salsa for 1–2 minutes until coated but slightly crisp, then top with fried eggs, cotija cheese, sliced radishes, and Mexican crema. The deep pasilla and guajillo notes give it an authentic, slow-cooked taste in minutes.

Slow-Cooked & Braised Meats

Salsa Verde / Salsa Roja Shredded Pork (Carnitas or Tinga style): Dump a jar over a pork shoulder or chuck roast in a slow cooker or Dutch oven. As it braises, the fats render into the four-chile sauce, creating a thick, rich gravy for tacos or burrito bowls.

Braised Chicken Thighs: Sear chicken thighs skin-side down, pour the salsa over top, cover, and simmer until tender. The acid and heat cut right through the richness of the meat.

Breakfast & Eggs

Huevos Rancheros: Warm a thick spoonful of the salsa and ladle it over crispy fried tortillas topped with sunny-side-up eggs.

Breakfast Burritos or Hash: Fold 2–3 tablespoons into scrambled eggs or toss roasted potato hash in the salsa right as it finishes crisping up in the skillet.

Marinades & Glazes

Flank/Skirt Steak Marinade (Carne Asada): Mix equal parts salsa with lime juice, olive oil, and chopped cilantro. The natural acids in the roasted jalapeño and dried chiles tenderize the meat while infusing intense char-broiled flavor before grilling.

Grilled Shrimp Skewers: Brush the salsa directly onto shrimp or chicken skewers during the last 2–3 minutes on the grill for a smoky, caramelized glaze.

Soups, Stews & Chili

Tortilla Soup Base: Stir half a jar into chicken broth along with shredded chicken, corn, and black beans to create an instant, deep soup base with roasted complexity.

Chili Flavor Booster: Swirl 1/2 cup of the salsa into a pot of beef or bean chili near the end of cooking to layer in fresh char and complex chile heat without needing extra spices.

Creamy Dips & Dressings

Spicy Queso Dip: Melt white American cheese, Monterey Jack, or sodium citrate queso with a splash of milk, then stir in your salsa for an amazing fire-roasted queso blanco.

Smoky Salsa Aioli: Whisk two tablespoons of salsa into mayo or sour cream/Greek yogurt for a spread that's perfect on burgers, tortas, or roasted fish tacos.