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 Redd-Eye Brand |
 Dan and Scott, the creators of Redd-Eye Brand, started their partnership as friends at a very early age. The two of them are lifelong friends that grew up in Lima, Ohio and remain best of friends to this day. They have always had a love for salsa and hot sauce and this love was shared between both of their families as well. At family gatherings they would see who could out do one another by consuming the hottest salsa or hot sauce during eating contests. The two of them have tried different brands of salsa over the years, but always ended up adding their own special touches to make it the exact taste they were looking for. Then one day, Dan and Scott realized they were doing all the work while giving other producers the profits! Their dream of owning their own salsa and hot sauce company began to take place. Today, both Dan and Scott and their families play a part in making their dream a reality. Redd-Eye Salsa strives to provide a variety of flavors with different degrees of heat to satisfy even the highest of standards. “Our dream is to create flavorful products, that compliment any food, that requests that something extra,” the owners say. Their goal is to produce products that will surpass the quality expectations of the customers at a price that is competitive in a worldwide market. Information about Redd- Eye Brand can be found on the Alabama Department of Agriculture & Industries’ website at agi.alabama.gov. Redd-Eye Brand can be found online at www.redd-eye.com. Customers can also contact Redd-Eye Brand 1-800-987-3818 or by email at reddeyebrand@yahoo.com
Try These Redd-Eye Brand Recipes:
| Easy Goin' Salsa Pizza with Cheese Crust | 1 lb lean ground beef
1 1/4 c. Redd-Eye Brand Easy Goin' Mild Salsa
2 cups Original Bisquick Baking Mix
1/4 cup mild salsa flavor or jalapeno flavor Velveeta | 1/4 cup hot water
4 medium green onions, sliced (1/2 cup)
1 cup shredded Colby/Monterey Jack cheese (4 oz.) | | Heat oven to 375 and grease large cookie sheet. Cook beef in 10" skillet over med. Heat, stirring occasionally, until brown; drain. Stir in salsa; remove from heat. Stir Bisquick, Velveeta and hot water until soft dough forms. Turn dough onto surface dusted with Bisquick; roll in Bisquick to coat. Shape into ball; knead 5 times. Roll into 14" circle; place on cookie sheet. Spread beef mixture over crust to within 2" of edge. Sprinkle with onions. Fold edge over beef mixture. Sprinkle with cheese. Bake 25 to 28 mins. Or until crust is golden brown and cheese is melted. Makes 8 servings |
Easy Goin' Chicken Enchiladas
by LeeAnne of the R.E.B. Family | 2 cups cooked chicken breast, chopped (or canned chicken)
2 cans cream of chicken soup
8-10 (6") flour tortillas
1 pkg (8oz) cream cheese, cubed
Sour Cream | Shredded Mexican cheese
Cut green onions
1 (16 oz) jar Redd-Eye Brand Easy Goin' Mild Salsa
Shredded lettuce | | Mix chicken, soup, salsa and cream cheese together in a sauce pan and heat over medium heat, until heated through. Warm flour tortillas in microwave between 2 damp paper towels. Preheat oven to 350 degrees. Spray 13x9 pan. Fill each tortilla with approx. 1/8 cup of mixture and roll like a burrito. Place seam side down in pan and continue until all are rolled. Pour remaining mixture over top of rolled enchiladas, top with shredded cheese. Warm enchiladas in oven approx. 10 mins or to your liking, then switch to broil to brown a little. Keep an eye on them. Remove from oven. Top with salsa, sour cream, veggies & watch the whole family enjoy! |
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