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South Pearl Street: Denver, CO Every Sunday 9am-1pm
Highlands Square: 8th/Lowell, Denver, CO Every Sunday 9am-1pm
Parker CO. Main St. Every Sunday 8am-1pm
Union Station: Downtown Denver, Every Saturday 9am-1pm
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Cooper's Small Batch pair amazingly with recipes from around the world. Our hot sauces & spices are designed to pair well with food, not to overwhelm. You will find each of our hot sauces and spice grinders brighten recipes in wonderful, different ways.
Brisket With Red Chili Posole
Smokin' Hot Date Hot Sauce - 1 bottle
3 Cans Beer
2 1/2 Onions
10 Cloves Garlic
20 Dried Gaujillo Peppers
1 Tbsp Cumin Seed
1 Tbsp Coriander
1 pd Pork Chorizo
4 Cups Cooked Posole
3 Tbsp Masa
4 Cups H2O
1/4 Cup Cheese
Preparation / Direction
Heavily season brisket with salt and pepper. Sear, add 2 cans of beer and 1 bottle of Smokin' Hot Date over brisket and rub. Cover brisket, and braise in oven at 300 degrees for 8 hrs and refrigerate.
Dice onion and caramelize. De - glaze onion pan with 1 can of beer. Reduce beer and add the cloves of chopped garlic, cumin, coriander, chorizo, Posole and masa. Continue to cook until chorizo is cooked.
Reconstitute 20 gaujillo peppers, puree, and strain to remove seeds. Combine chili and chili base together, finish by adding 4 cups of water.