Margarita spicy jelly (By Chef Richard McGeown)
This margarita habanero jelly is not too sweet or to mild. It has just enough heat to give you a slight kick without overwhelming your palate.
Crab with Guacamole (By Chef Richard McGeown)
Jalapeños take the mildness of cucumber and crab up a notch, and add heat and colour to a dip so chunky, it’s almost a meal in itself. The trick is to let it chill for about an hour or two to let the flavours meld.
Salmon Ceviche (By Chef Richard McGeown)
Spicy Hummus
Jalapeno Cheese Straws
