In February, Alex and Reagan Bregman unveiled their new southwest food brand, Wild Sol featuring a range of salsas including Hot, Mild, Verde, and Mango Habanero. This new lineup of salsas is excellent for summer grilling and seasonal dishes. Every bite has the perfect amount of tang and is finished with a splash of tequila or mezcal.
Each variety of Wild Sol carries a hint of Flecha Azul — a fast-growing, premium tequila. Founded by their friends Mark Wahlberg, Aron Marquez, and Abraham Ancer, Flecha Azul was the perfect match for Wild Sol's spirited salsas.
"We needed the right brand to partner with. The tequila had to be amazing, but we also wanted a brand with a similar personality — bold, different, and passionate about innovation. That's what we love about Flecha Azul," said Wild Sol CEO Michael Posey.
The Wild Sol team, including Michael Posey, Adrienne Price, Tyler Straub, and Laurice Howard, celebrated their product launch after over a year of hard work. The salsas are available on WildSol.co and will soon hit shelves at H-E-B and Kroger in the coming months.
Wild Sol salsas are a great way to flavor dishes in the kitchen or on the grill. Chef John Perkins uses the Wild Sol Salsa Verde to cook delicious pork spare ribs.
Dangerously Good Ribs by Chef John Perkins
Ingredients
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Two racks of pork spare ribs
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One jar of Wild Sol Salsa Verde
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Salt
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Pepper
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Cider Vinegar
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Agave syrup
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Hot honey
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Cilantro
Remove the ribs from the package, rinse under cold water, and dry. Generously season with salt and pepper. Place on a large sheet of tin foil. Take about ⅓ of the jar of salsa and generously spread it over the top. Seal the foil tightly over the ribs and place it on a cookie sheet. Repeat with the other rack of ribs.
Cook for 2 hours at 300 degrees. Take it out of the oven, set it aside on a cutting board, and reserve the juices. Gently pour the juices out of the foil into a fat strainer. Pour off the juices and discard the fat. Pour the pork juice into the stock pan; add ¼ cup of agave syrup and 2 tbsp of cider vinegar and boil. Reduce until the mixture thickens and turns darker; whisk in two knobs of butter.
Turn the oven on to broil. Put the ribs back on a cookie sheet (should be wrapped in foil), and baste the ribs with the reduction. Put the ribs in the oven. Every 30 seconds, pull out the ribs and baste with the reduction. It will take 3 to 5 minutes for them to brown and sizzle. At this point, take the hot honey and drizzle across the top; baste one more time and put it in the oven for 30 seconds. Remove—rest 10-15 minutes. Spread the rest of the jar of salsa on top, add chopped cilantro, and serve.
As we created the Wild Sol recipes, we wanted each salsa to be versatile so that they could be used in many ways including as a garnish, to make an amazing soup, or used in grilling your favorite protein. – Michael Posey, Wild Sol CEO