This is one of the most versatile marinades I’ve ever had. It goes well with chicken, beef, salmon and pork.

It has all of the elements of a perfect marinade. The spiciness from the Sriracha chili sauce, wasabi paste and fresh grated ginger. The saltiness of the soy sauce. The tartness of fresh squeezed lemon juice and rice wine vinegar. The sweetness of brown sugar.

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Tags: asian marinade, salt and limes, salmon marinade, spicy salmon, spicy chicken, chicken marinade, sriracha soy marinade, soy sauce marinade, spicy asian marinade, pork, beef, tritip, tri-tip, flank steak, salmon, Erik paulson

Spicy Green Chili Stew is found at nearly all Mexican restaurants throughout New Mexico and Colorado. It can be eaten like soup or used to “smother” a burrito, tamale, hash browns or even a hamburger. The only essential ingredient is roasted Hatch Green Chiles. If you can’t find them fresh, you can surely find them in the frozen section at your local grocery store. Every family has their secret recipe and variation. Some add pinto beans, some add diced potatoes, some use chicken instead of pork. This is my family’s recipe that we have perfected over the years. Enjoy!


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Tags: how to make, spicy, salt and limes, green chile, stew, green chili, soup, colorado, new mexico, hatch, brewery bar, chiles, pork, Erik paulson