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Pour Raspberry Chipotle Sauce over softened cream cheese or warmed Brie for a quick and delicious appetizer. Serve with assorted crackers.

Spread warmed flour tortillas with 1 tbsp cream cheese, drizzle with Raspberry Chipotle Sauce, roll up and enjoy a quick, easy snack.

Heat tamales in the oven. Put on serving platter, and spoon warmed Raspberry Chipotle Sauce over the tamales. Garnish with fresh cilantro.

Pour warmed Raspberry Chipotle Sauce over waffles, pancakes, or French toast. Extra quick using frozen breakfast items.

Place whole links of sausage on grill, cook until done. Slice sausage into 1/4 to 1/2 inch rounds. Place sliced sausage on platter and cover with warmed Raspberry Chipotle Sauce.

Dip medium to large shrimp (peeled) in Raspberry Chipotle Sauce. Wrap shrimp individually with 1/2 strip of bacon and secure with toothpick. Marinate shrimp and bacon in sauce for 1 hour. Place shrimp on grill and baste with sauce while cooking. Cook until done.

Preheat a package of eggrolls per the instructions on the package, warm Bronco Bob’s Roasted Mango Chipotle Sauce and use for dipping. Keep warm and serve as a tasty appetizer.

Drizzle Mango Chipotle Sauce over vanilla ice cream for a surprising sweet hot tropical treat.

2 10.5 oz. cans pinto beans, black beans, or refried beans, drained;

1 large red onion, diced;

2 8 oz. packages softened cream cheese or shredded cheddar cheese;

1 Bottle Bronco Bob’s Roasted Raspberry Chipotle Sauce;

Drain beans thoroughly and pour into a flat microwave safe dish. Sprinkle onions on beans. Gently spread cream cheese or cheddar cheese over onions. Pour and spread Bronco Bob’s Roasted Raspberry Chipotle Sauce over cheese layer. Microwave on high for 3 to 5 minutes. Serve with tortilla or corn chips.

1 bag (6 oz. – 12 oz.) Salad Ready Spring Field Greens;

1 4 oz. package crumbled blue cheese or feta cheese;

roasted pine nuts;

½ cup Bronco Bob’s Roasted Raspberry Chipotle Sauce;

½ cup rice wine vinegar (available in the Asian or wine vinegar section);

2 tbsp. olive oil; fresh raspberries (optional)

Fill salad plates with spring field greens. Sprinkle 2 tablespoons crumbled cheese and 1 tablespoon pine nuts over greens. Combine Bronco Bob’s Roasted Raspberry Chipotle Sauce, rice wine vinegar and olive oil in a screw top container. Shake well. Drizzle over salads, and top with a few fresh raspberries, if desired. Ready in 5 minutes! Serves 4 to 6.

4 1-inch thick salmon fillets or steaks; 1 bottle Bronco Bob’s Tangy Apricot Chipotle Sauce; 1 lime

Marinate salmon 12 – 24 hours in Bronco Bob’s Tangy Apricot Chipotle Sauce. Preheat gas grill (medium-high), if using charcoal, use when coals are evenly white. Using a grill basket, place fish on grill. Cover grill and cook for 5 minutes. Baste with marinade, turn, baste again, cover and cook for another 5 minutes. Remove from heat to serving plates and serve with a squeeze of fresh lime juice. Serves 4