In A Pickle
Tina Fausett serves her family recipe under the moniker Red Hot Mamma’s Pickles.
Photo by Brent Fuchs.
Tina Fausett wants more than anything to leave a legacy for her children. What began as a dream many years ago has blossomed into a family business that opened last May. Red Hot Mamma’s Pickles, located in Oklahoma City’s Automobile Alley, specializes in sweet and spicy pickles and is the sister company to Les Debris, which carries antiques, artwork from local artists, a consignment shop and, of course, Fausett’s famous pickles. The pickles are also carried by LaDonna’s Fancy Foods in Tulsa.
Fausett’s mother, Gayle, began making the pickles years ago as gifts; Fausett continued the tradition. Family and friends couldn’t wait for the holidays to roll around so they could get a taste of those wonderful pickles. After years of receiving them as gifts, friends begged Fausett to start selling her pickles commercially.
Red Hot Mamma’s Pickles come in four degrees of hotness, and all are named for members of her family. Jalapeño and Serrano peppers provide the spicy heat for Fausett’s pickles. She also makes a relish that is best served on a hot dog.
Marinated Spicy Grilled Chicken Salad
2 large chicken breasts, marinated in Red Hot Mamma’s pickle juice
1/2 c. mayonnaise
1 large stalk celery, diced
1/2 c. pine nuts
1 tbsp. lemon juice
1 1/2 tbsp. RHM pickle relish or coarsely
cut RHM pickles
1 small jalapeño pepper, seeded and minced
1/4 tsp. cracked black pepper
Marinate chicken in RHM juice for 24-48 hours in a covered container in the refrigerator. Grill the chicken to an internal temperature of 165 degrees, let it rest for 10 minutes, then chop it (you’ll need two cups). Stir the chicken, mayonnaise, celery, pine nuts, lemon juice, relish, jalapeño and black pepper together in a mixing bowl until evenly blended. Cover and refrigerate 20 to 30 minutes to allow the flavors to blend. Makes 2-3 servings.