top of page

अपने पसंदीदा स्वादों की खरीदारी करें

Jalapeno White Balsamic Vinegar

Verbena Jalapeno White Balsamic Vinegar

No added sugars. All natural, always!



How to Use Balsamic Vinegar

Balsamic vinegar is delicious drizzled over salads, of course. But try it in cooked dishes, too. Balsamic vinegar holds onto its spicy kick, balancing the rich flavor of meat, poultry, and fish, and adding welcome acidity to vegetables. Some flavored balsamic vinegars are also great to add to fruit, cheesecake, poundcake, ice cream, yogurt, drinks, and more.



Loaded Chicken Enchilladas

1 rotisserie chicken

2 Tbsp Dragon’s Breath Seasoning (Link coming soon)

1 7oz can of green chiles, drained

1 cup roasted corn

1 can black beans, drained and rinsed

½ cup chopped cilantro

¼ cup chicken broth + 1 Tbsp if needed

2 Tbsp Verbena Chipotle Olive Oil

1 small green bell pepper, seeded and sliced into thin strips

½ sweet onion, sliced thin

1 ½ tsp Lime Sea Salt (Link coming soon)

2 cups heavy cream

½ jalapeño, seeded and diced small

1 ½ Tbsp Verbena Jalapeño Balsamic

3 cups shredded monterey jack cheese + extra for toppings

2 10oz cans of red enchilada sauce

1 package flour tortillas



In a large bowl, pull the chicken off the bone and shred chicken. Discard the bones. Combine the Dragon’s Breath Seasoning, green chiles, roasted corn, black beans, cilantro, ½ tsp Lime Sea Salt and chicken broth with the chicken. Set aside.

In a large pan over medium high heat, heat the Chipotle Olive Oil. Add in the green bell pepper and onion. Sauté about 6-7 minutes, until the vegetables blister and turn brown. Season with ½ tsp Lime Sea Salt, then combine with the chicken mixture.

Preheat the oven to 400 degrees. Pour a small amount of the red enchilada sauce in the bottom of a large rectangular baking dish, just enough to cover the bottom. Set aside. 4. Heat the heavy cream in a small saucepan over medium high heat. Add in the chopped jalapeño, 3 cups shredded cheese, Jalapeño Balsamic, and ½ tsp Lime Sea Salt. Stir continuously until the cheese melts.

To assemble the enchiladas, place some of the chicken mixture in a flour tortilla and roll them up (I fold in the sides like a burrito before rolling, just to help keep it a little less messy). Place the enchilada seam side down in the baking dish. Once the baking dish is full, pour the rest of the red enchilada sauce on top. Follow by pouring half of the melted cheese over the enchiladas as well, and top with some of the remaining shredded cheese.

Cover the baking dish with foil, and bake for 25 minutes. Remove the foil and broil for 4 minutes to brown the cheese on top. Remove from the oven, serve with some of the leftover melted cheese, and enjoy!



Bloody Mary with Chipotle Shrimp

8 large Shrimp, peeled and deveined

1 Tbsp Verbena Chipotle Infused Olive Oil

1 tsp Cilantro, minced

1 Lime, cut in half

½ tsp Cayenne Pepper (optional)

¼ tsp fresh ground Pepper

4 Wooden Skewers (8 inch)

8 Cherry Tomatoes

1 Orange Pepper, cut into squares

1 Tbsp  Lime Sea Salt (Link Coming Soon)

8 oz Vodka

2 cups Tomato Juice

1 Tbsp prepared Horseradish

1 tsp Worcestershire sauce

¼ tsp Celery Salt

1 Tbsp Verbena Jalapeño White Balsamic Vinegar

4 Celery stalks, washed


Place Chipotle Olive Oil, cilantro, juice of ½ lime, cayenne, and ground peppers in a bowl; stir. Place shrimp in the bowl and marinate in the refrigerator for 30 minutes.

Place 2 shrimp on each skewer, alternating with cherry tomatoes and pepper squares; discard marinade. Preheat grill. Grill skewers for 2 minutes per side or until shrimp is pink.

Pour Lime Sea Salt on a saucer. Quarter remaining lime and wipe a wedge on the rim of each glass. Set wet rim on saucer to coat in salt.

Fill glasses with ice. In each glass, pour 2 oz vodka, ½ cup tomato juice, ½ tsp horseradish, 2 dashes of Worcestershire, a sprinkle of celery salt, 1 tsp Jalapeno Balsamic, and a wedge of lime. Insert a celery stalk, lay a skewer across glass and serve.

Jalapeno White Balsamic Vinegar

मूल्य$4.50 से
  • Awesome spicy and sweet taste with just a hint of heat. Our Jalapeno Balsamic brings a unique flavor perfect for those casual relaxed barbeque dinners or set your finest table, a sure winner both ways.  Loved it as an appetizer dipping sauce, couldn't get enough of the broiled chicken breast basted with it and we highly recommend it as a secret ingredient in your next margarita


    Pairings: Hojiblanca, Tunisian Chemali, Italian Carolea, Butter, Rosemary, Meyer Lemon, Chipotle, Citrus Habanero, Persian Lime Olive Oil and more!


    25 Servings per 375ml Container;
    Serving size: 1Tbs (14g)
    Calories per serving = 36
    Total Fat = 0%
    Saturated fat 0 = 0%
    Trans Fat 0g
    Sodium 2mg = 0%
    Total Carbohydrates 8g = 3%
    Dietary Fiber 0g = 0%
    Sugars 7g
    Added Sugars 0g
    Protein 0g
    Vitamin D 0mcg0%
    Calcium 0mg0%
    Iron 0mg0%
    Potassium 0mg0%

    *The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Ingredients: 25 Star White Balsamic Vinegar (Italian White Wine Vinegar from Trebbiano Grapes, Concentrated Grape Must), no Caramel added, Natural Organic Jalapeno Flavor Extract.

  • Balsamic Vinegar should be stored in a cool, dry, dark cupboard, away from the heat and light. Choose a spot in the kitchen that's away from the oven.  It should not be stored in the refrigerator. This way the Balsamic Vinegar can keep up to 3 years.

bottom of page