Silver Spring Recipes

Horseradish Recipes

In our more than eight decades of growing and processing horseradish, our family has concocted and curated more than a few tasty recipes. Horseradish—prepared traditionally or found in one of our specialty mustards—plays an excellent supporting role in the kitchen: You can choose whether to boldly flaunt its unmistakable zing or play it subtly. From old classics, like Bloody Mary's and cocktail sauce, to the unexpected, like delicious canapés and veggie dishes, there are countless ways it can bring your food and drink to life. These customer-rated, customer-loved horseradish and mustard recipes make the most of the distinctive pungent and spicy flavor. Ratchet it up for a hot taste. Pepper it in for a subtle twist. Time to get cooking.

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Featured Recipe

Sweet and Spicy Sriracha Tacos

  • Spicy Sriracha Sauce

Sweet and Spicy Sriracha Tacos

Ingredients:
Chicken
  • 2 boneless, skinless chicken breasts
  • 3 Tbsp Silver Spring Sriracha Sauce
  • 1 Tbsp honey
  • 1 tsp lime juice
  • Salt
Tacos
  • 6-8 taco shells
  • 1 avocado peeled and pit take out
  • 1-2 cups mixed greens
  • 1/4 cup chopped green onion
  • Pomegranate seeds
Sauce 
  • 1/3 cup sour cream
  • 1 Tbsp finely minced cilantro 
  • 2 tsp lime juice
  • salt
  • 1 Tbsp Silver Spring Sriracha Sauce + 1/2 Tbsp honey for topping 
Directions:

Combine Silver Spring Sriracha Sauce, honey, salt, and lime juice for marinating the chicken. Mix and cover both chicken breasts with the mixture. Let it marinade for about 15 minutes. Prepare the chicken on the grill or in a skillet on a stove top. Cook on both sides until done. Take off heat and cool until you can handle it enough to cut.

In a small sauce bowl, mix together sour cream, minced cilantro, lime juice and salt and then set aside. Mix together 1 Tbsp of Silver Spring Sriracha Sauce and 1/2 Tbsp of honey and then set aside.

Slice chicken and add some to each taco shell. Add some pomegranate seeds, greens, and green onion on top of chicken. Drizzle with sour cream sauce and honey sriracha sauce on top.

Serves: 6-8 tacos