A Manhattan favorite is now ready to take home. The world-famous So Long Saloon & Taco Lucha chipotle raspberry sauce, made legendary by the restaurants’ beloved Chipotle Raspberry & Black Bean Dip, is now available by the jar. The sauce is produced locally at Grandma Hoerner’s Foods, Inc. in Alma, with label design work by S&N Design of Manhattan. Pick up a jar at either restaurant, or at Manhattan Hy-Vee, then bring a little local flavor into your own kitchen. Here’s three recipes that are easy to make at home:
Hot Razz Dip
While nothing can beat the original, this recipe has been inspired by the flavors Manhattan already knows and loves. This easy baked dip pairs creamy cheese, black beans and So Long Saloon & Taco Lucha’s world-famous Razz Sauce.
Ingredients
- 1 8-ounce block cream cheese, softened
- 1 15-ounce can black beans, drained and rinsed
- ½ cup So Long Saloon & Taco Lucha Razz Sauce
- 1 cup shredded sharp cheddar cheese, divided
- ¼ cup sliced green onions
- Tortilla chips, for serving
Directions
Preheat oven to 350°F.
Spread softened cream cheese evenly across the bottom of a small baking dish.
Top with black beans, then spoon Razz Sauce evenly over the beans. Sprinkle with about ¾ cup of the shredded cheddar.
Bake for 15–20 minutes, or until heated through and the cheese is melted and bubbling.
Top with the remaining cheddar and sliced green onions. Serve warm with tortilla chips and extra Razz Sauce on the side.
Bacon Razz Burger
Sweet, smoky and savory, these burgers pair sharp cheddar, crispy bacon and a generous spoonful of world-famous Razz Sauce for an easy upgrade to burger night.
Ingredients
- 1 pound ground beef
- 4 slices sharp cheddar cheese
- 4 hamburger buns
- 8 slices bacon, cooked
- ½ cup So Long Saloon & Taco Lucha Razz Sauce
- ½ small red onion, thinly sliced
- Lettuce, optional
- Salt and black pepper, to taste
- Butter for toasting buns, optional
Directions
Divide ground beef into four equal portions and gently form into patties. Season both sides generously with salt and pepper.
Grill or cook in a skillet over medium-high heat until the burgers reach your desired doneness. During the final minute of cooking, place a slice of sharp cheddar on each patty and allow it to melt.
Lightly butter and toast the hamburger buns, if desired.
Place each burger on a toasted bun and top with two slices of bacon, red onion and a generous spoonful of Razz Sauce. Add lettuce, if desired, and serve with extra Razz Sauce on the side.
Makes: 4 burgers
Razzed & Grilled Pork Chops
These juicy grilled pork chops get a sweet-and-smoky finish from So Long Saloon and Taco Lucha’s world-famous Razz Sauce. A simple seasoning keeps the pork savory while the sauce caramelizes over the grill.
Ingredients
- 4 thick-cut boneless pork chops
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ¾ cup So Long Saloon & Taco Lucha Razz Sauce, divided
- Chopped green onion or parsley, optional
Directions
Preheat grill to medium-high heat, about 400°F.
Pat pork chops dry, then rub lightly with olive oil. Season both sides with garlic powder, smoked paprika, salt and pepper.
Grill pork chops for about 4–5 minutes per side, depending on thickness.
During the final 2–3 minutes of grilling, brush the chops generously with about ½ cup Razz Sauce, turning once or twice to glaze both sides. Keep a close eye on them during this step, as the sugars in the sauce can caramelize quickly.
Remove from the grill when the pork reaches an internal temperature of 145°F. Let rest for 3–5 minutes.
Brush or spoon a little additional Razz Sauce over the chops just before serving.
Serve with grilled vegetables, roasted potatoes, corn on the cob or a simple summer salad.
Makes: 4 servings
This spicy and sweet sauce is the key ingredient in the So Long Saloon and Taco Lucha Chipotle Raspberry Black Bean Dip. It's also great with grilled and roasted meats and as a dipping sauce for wings, poppers and tacos.