Devil Salt Suggested Uses

• Rims of Bloody Mary’s/Caesar’s
• Fresh fruit
• Vegetables
• Eggs
• Potatoes and French Fries
• Rims of Margaritas
• Fish
• Meat
Replace table salt with more flavor and spice

Habanero Olive Oil Suggested Uses

• Fry eggs
• Pasta
• Soups
• Stir fry
• Sautéed veggies
• Bread dip
• Chili
• Popcorn
• Fish
• Salad dressing

Habanero Hot Suggested Uses

• Eggs
• Burritos
• Rice
• Pizza
• Add to spaghetti sauce
• Bloody Mary’s
• Soups
• Ketchup
• Chili
• Hummus

Honey Mustard Suggested Uses

*On The BBQ… Salmon, Hamburgers, Brats, Chicken Breast, Pork, Ribs
*In Place of Mayo…Sandwiches, Deviled Eggs, Tuna Fish, Pasta or Potato Salads
*Chicken Wings, Casseroles, Dips and Marinades

RisingHy Coutons

4 cups of bread cubed
1 tbls Habanero Olive Oil
1 tbls olive oil
1/2 tsp Devil Salt

Cut bread into small cubes and place in large bowl. Toss bread while slowly drizzling oil to cover all pieces. Sprinkle with Devil Salt and place on a baking sheet. Heat oven to 400 degrees and cook until golden brown.

RisingHy in the Daily Sun newspaper article

Video post

May 30th 2012

The summer has oficially begun and RisingHy anticipates great changes to come. Over the past year we have acquired a new facility on 4th St. in Flagstaff with a store front, and been able to bump up production. We also released the Citrus Habanero Devil Salt in a new container that shakes perfectly on all your favorite foods. Please stop y and say hello.
Upcoming events:
RisingHy will be at Hullabaloo this June 2nd celebrating everything Flagtaff and the Strawberry Festival in Pine the 9th and 10th of June. We hope to see you soon, Keep It Spicy!!

RisingHy Quesadilla

2 large tortillas ( Tortilla Lady)

1/2 cup shredded cheddar cheese

1/4 cup salsa (save for finish)

1/4 cup RisingHy guacamole

1/4 cup black or red beans

2 Tbs. green chilies

1/8 cup diced onion

fresh cilantro

RisingHy Habanero Olive Oil and Habanero Hot

In a large sauce pan, 3 shakes of Hab Olive Oil, place tortilla, add cheese, beans, chilis, onion, 1/2 guacamole, Habanero Hot to taste … add second tortilla..cover on medium heat for 3 min. Remove top. With a table sized plate, place upside down. Flip tortilla. Add 3 shakes of Hab. Olive Oil. place quesadilla and cook for 3 min on medium heat. Serve with guacamole, salsa, and Habanero Hot.


Genaro Sanchez

The Olive Oil adds a very nice “kick” to the food. I am using it on everything now!

Grilled Pineapple and Chicken Salad

Grilled Pineapple and Chicken Salad:



½ cup orange juice

½ cup RisingHy Honey Mustard

2 tbsp. Low sodium soy sauce

2 cloves of garlic pressed

4 (6-oz.) boneless, skinless chicken breasts

4 pineapple slices, 1/2 –inch thick

1 ( 5oz) spring mix salad

1 red bell pepper, roasted, peeled, seeded and cut into ½-inch strips, could substitute bottled red pepper strips

½ red onion, cut into thin wedges.


  1. In a small bowl whisk together juice, mustard, soy sauce and garlic. Place chicken in a large resalable plastic bag. Add half of the dressing mixture. Seal bag; refrigerate 4 hours. Cover and refrigerate remaining salad dressing until ready to serve.
  2. Coat grill rack with nonstick cooking spray. Preheat frill to medium (350F to 400F). Remove chicken from marinade. Place chicken and pineapple on grill. Grill pineapple 5 to 7 minutes preside. Grill chicken 6 to seven minutes per side or until over 165F. Braze chicken with marinade as you turn it.
  3. Remove chicken and pineapple from grill; cut into 1-inch pieces. In a large serving bowl combine spring greens, chicken, pineapple, bell peppers and onin. Drizzle the remaining salad dressing, toss to coat, and serve.
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