The name 'Salsa Grande' sounds very formidable to us – almost like the name of a mountain or a high peak that climbers glance up at wistfully and have on their to-do list for years. Then the day finally comes when they get they courage to make the big climb. In a similar way, Stripling's Salsa Grande is a salsa that only serious contenders need to attempt. While it doesn't have as many peppers as its other comrade in the very hot category, 5 Amigos Pepper Salsa, this one has two peppers which are quite potent: habanero and jalapeno. According to a chiles & pepper pocket guide (which we keep handy when roaming the salsa aisle at Stripling's), habaneros rank 10 on a 1 to 10 heat index scale, with 10 being the highest. Jalapenos rank 8. So just those 2 peppers put together means that many salsa lovers will need to stay at 'base camp' with our milder salsas; only the pros can attempt Salsa Grande.

South of the Border Open-Faced Subs

• 1 c. grated Cheddar cheese
• 1 c. grated Monterey Jack cheese
• 1 c. Stripling's Salsa Grande*
• 1 small jar black or green olives, chopped
• 1/3 c. olive oil
• 1 large loaf of baguette bread, sliced

Directions:

Preheat oven to 375 degrees. Mix together cheeses, Stripling's Salsa Grande, olives, and olive oil. Place bread slices on cooking sheet, and cover each slice with mixture. Cook until cheese is bubbling and bread is toasted, turning temperature up to broil if necessary. Serve hot! *1 (16 ounce) jar of Stripling's Salsa Grande will meet the recipe requirement and leave a nice amount remaining for snacking or other uses!