Hot Sauce Reviews and Spicy Food Blog

West Indian Cusine Pepper Sauce Recipe

Chris — Tue, 07 Feb 2012 01:30:25 +0000

Indian food is a favorite of millions of people all around the world. The sauces and spices that they use are such a different combination than the western world is used to, but using their unique blend of spices you can bring out a ton of flavors in chicken and veggie dishes. Here is a great recipe to try when making Indian inspired dishes at your home.

This West Indian Pepper Sauce is extremely hot so a little bit goes a long way. When preparing this recipe you will want to protect your hands and eyes from any splatters because working with hot peppers can irritate your skin, eyes and sinuses. This is used primarily as a condiment.

West Indian Pepper Sauce

1 fresh mango, pitted and chopped
1 large onion, finely chopped
1 large clove of garlic, chopped
4 large Scotch Bonnet hot peppers, seeds removed and chopped with care
1″ long piece of ginger root, chopped
1/2 teaspoon turmeric spice
2 teaspoons of dry mustard
1/4 teaspoon cumin
1/4 teaspoon coriander
1 tablespoon honey
1/2 cup vinegar
1/2 cup tap water
1 teaspoon salt

In a large blender container combine together the chopped mango, onion, garlic, Scotch Bonnet Peppers, ginger root, turmeric, dry mustard, coriander and honey. Puree the mixture on high until all ingredients are chopped and well blended together. In a large saucepan combine together the vinegar, tap water and salt. Bring this mixture to a boil and then pour it over the first mixture that you prepared in the blender. You will need a large deep mixing bowl to do this and please be careful to not splash the mixture out of the bowl. Let mixture sit on countertop to cool and then place a lid on top and refrigerate. It should keep in the refrigerator for a couple of weeks.

Checking out Heine Hurtin’ Hot Sauce

Chris — Sun, 05 Feb 2012 23:09:58 +0000

Have you heard about the Heine Hurtin’ Sweet n Hot Sauce? This is a cool twist on a traditional dipping sauce as it is similar to a spreadable jelly. Some people do not care for a BBQ type sauce with the tomato base. This sauce can be used in several different ways too and it is a pure and simple sauce that you may want to check out.

The Heine Hurtin’ Sweet n Hot Sauce is also known as Heine Hurtin’ Jelly or Heine Hurtin’ Hot Sauce, but whatever you call it, it comes in an 8oz jar that is simple to use. It really is a Jelly that is made for meat so the name is a misnomer. The taste is sweet with a mild Jalapeno heat.

A perfect way to use this sauce is to try it with mixed in with some softened cream cheese as an appetizing cheese ball or softened up as a cracker spread. You can also grab a cream cheese brick and pour the sauce over it and serve with crackers. Sounds like a delicious appetizer that will be gone in a minute. You can also use it as a dipping sauce for any meats and you can serve it on the side with chicken, pork, lamb or add it in with eggs for breakfast. If you are BBQing, then throw some on just before taking the meat off of the grill.

Heine Hurtin’ Sweet n Hot Sauce is made from the perfect blend of sugar, Jalapeno peppers and apple cider vinegar. It is a very unique recipe that was originally created by Carin Froehlich of Ingleby Farms in rural Bucks County, PA., but the recipe and name was sold to Chip Hearns back in 2002. It has received numerous awards and mentions over the years.

If you are looking for something unique and different to try, check out the Heine Hurtin’ Hot Sauce for a nice twist on hot sauce.

Buy Heine Hurtin’ Hot Sauce

Ultra Hot Mad Dog Ghost Pepper BBQ Sauce Review

Tara — Sat, 04 Feb 2012 01:24:35 +0000

As someone who religiously tops pizza with hot sauce and in turn dips the crust in barbeque sauce, Mad Dog’s Ghost BBQ Sauce and its promise to serve up an “intense BBQ experience” immediately intrigued me. I’ve had a few run-ins with Mad Dog’s Original BBQ Sauce in my day, but I’ve also found myself toeing the line with the ghost pepper (or Bhut Jolokia) as of late, a pepper that has a history of providing a hefty dose of spice and has caused my eyes to tear up on more than one occasion. Feelings about the ghost pep aside, Mad Dog has had my number for years, and it didn’t take a huge leap of faith for me to pour a generous amount of this new sauce on to my plate. And “pour” is the optimal word here – after a good shake, the sauce flowed out from the bottle’s wide mouth with ease and pooled into a puddle next to my pizza. There was nothing watery in the least about this sauce.

Upon dipping my first slice of pizza (chicken sausage with caramelized onions, ricotta and red sauce spread over a thing crust), I became an immediate convert from the Original version to the newer, spicier member of the Mad Dog BBQ family. The thick, rich sauce boasts a unique, smoky flavor with hints of garlic and tomato that is complimented by the heat of the pepper, rather than overpowered by the spice. While I chose to douse my pizza in it, the sauce would make a dynamite burger on a hot summer night, or the perfect chicken marinade. Plus, the label boasts all natural ingredients – so really, everybody wins (unless you hate BBQ sauce, in which case, why are you still reading this review?).

Overall: an intense but extremely enjoyable experience that restored my faith in the ghost pepper and made me a further believer in Mad Dog.

Buy Mad Dog’s Ghost BBQ Sauce

Hot Thai Sauce Recipe

Chris — Fri, 03 Feb 2012 01:32:25 +0000

Hot Thai Sauce is a favorite condiment to many different types of food. The sweet and spicy sauce can flavor anything your heart desires and bring that Asian flavor you love to the table quickly and easily. Many of you have been asking about an easy recipe that you can make at home whenever you need it.

This Thai hot sauce recipe is great served over top of a nice piece of fish as a marinade or poured over your favorite mixture of vegetables. It is great used as a dipping sauce to fish and chicken and enjoyed over rice too. If you like your hot sauce more sweet you can increase the granulated sugar. If you like your hot sauces with more heat increase the chili peppers.

Thai Hot Sauce Recipe

1/2 of a fresh lime
1-2 chili peppers, finely chopped
1 clove of garlic, finely minced
2 tablespoons granulated sugar
3 tablespoons fish sauce- Nuoc Mam

In a medium sized bowl squeeze the 1/2 of lime juice into the bowl. Stir in the finely chopped chili peppers, minced garlic, granulated sugar and the fish sauce until all ingredients are well combined and the sugar is dissolved. Your sauce is now ready to use.

With only a few ingredients but a punch of flavor, you can whip this up quickly and serve your meal in a flash. Nice and spicy, just the way you like it!

Buddha Bill’s Peach Habanero Hot Sauce Review

Carl — Thu, 02 Feb 2012 01:26:37 +0000

Buddha Bill’s Tequila Lime Hot Sauce is a recent discovery and a favorite of mine. That’s why I was surprised and happy as hell to see Buddha Bill’s Peach Habanero Hot Sauce. I really love shaken’ those peaches, especially with my hot sauces, so I opened this one with a big grin on my face, ready to enjoy the fruit and heat combination. I didn’t expect the heat to be too intense, of course, since most of the peach and pepper combos I’ve had the pleasure of ingesting are usually quite mild. While Buddha Bill’s Peach Habanero Hot Sauce is by no means one of those sauces that will make you blow fire from the rear exit, it is quite a bit warmer than most other peach and pepper combinations I’ve had the pleasure of sampling. Peaches, orange habanero peppers, apple cider vinegar, orange juice, and brown sugar are the ingredients that come together in this beautifully crafted peach-colored sauce. Pour some on a spoon and take a taste to get the full effect before combining it with anything else. Let the mild peachy keen taste touch your tongue before the heat begins to settle in and make its through your chest and down into your belly. Not enough heat to have you reaching for something to cool you down, but enough to let you know that there are some hot peppers at work here. Both the peachy taste and the heat stick with you, linger like a wet dream, and then slowly dissipate, leaving you wanting more. There are plenty of pepper pieces and seeds in here to add some texture and visual appeal as well.

I deep fried some chicken wings and used this sauce as a dip. You could bake the wings in your oven and paint this stuff on for the last ten minutes just to get a nice coat for flavor. While the peach and pepper combo here is intense, nothing about this sauce will overpower your food. The balance is perfect and you’ll find that your Buddha Bill wings are some of the best you’ve ever had. If you enjoy fruity heat but like something that leans a little more toward the hot side of town, Buddha Bill’s Peach Habanero Hot sauce is a must-have on your shelf.

Ghost Pepper Salsa Recipe

Chris — Mon, 30 Jan 2012 23:35:57 +0000

Our pepper lovers and chili heads are going to love this one. There have been many requests for a spicy hot Ghost Pepper Salsa recipe that you can make easily at home. At Insane Chicken we carry a large range of hot sauces made with the Bhut Jolokia Pepper that you can use in a salsa if you do not have access to the pepper itself.

For those of you that dare to eat a salsa made with the Hottest pepper in the world, let’s give it a try! * This salsa packs a LOT of heat so if you don’t like hot & spicy salsas, this recipe isn’t for you.* Also you MUST wear gloves and eye protection when working with this pepper for protection of your skin. This pepper juice will burn.

Ghost Pepper Salsa Recipe

6 large tomatoes, peeled and cut into chunks
1 clove garlic, minced
1 small onion, finely chopped
1 large ghost pepper, finely chopped
1 teaspoon vinegar
1/2 teaspoon ground black pepper
2 tablespoons tomato sauce (optional)
1/2 teaspoon salt
1/4 cup water

Place all ingredients into a large saucepan and simmer over low heat for 5 minutes stirring often so that it doesn’t stick to the pan. If needed…you can add more water if sticking becomes an issue. Turn off burner and let sit for 5 minutes. Pour mixture into a blender and process on medium speed for 1-2 minutes for chunky-style salsa and 3-4 minutes for a smoother salsa. If you like salsa with a lot of “heat” use 2 large ghost peppers instead of one.

* This salsa is great as a condiment to go along with any Mexican dish or if you dare…try it with your favorite brand of Tortilla chips.

Bee Sting Honey ‘n’ Habanero Pepper Sauce Review

Carl — Sun, 29 Jan 2012 23:38:00 +0000

Two of my favorite combinations are sweet and heat.Honey is one of the finest ingredients you can combine with peppers to give you this exquisite combination. Short of walking into a hive full of bees, Bee Sting Honey ‘n’ Habanero Hot Sauce is one of the best ways to get the taste of honey with the bite of a habanero pepper. My first impulse when I twist the cap off this stuff is to pour it on a spoon and take it straight. In fact, this sauce is excellent (not kidding here) for someone who has a cold. Forget the cough syrup. Bee Sting Honey ‘n’ Habanero soothes the throat and helps open the sinus cavities and it tastes a lot better than cough syrup. I wouldn’t lie to you. This isn’t something I could make up. There’s another way I use this sauce. I started by accident. It makes a great pancake syrup. The honey provides the sweetness you expect from a pancake syrup and the habaneros give your cakes a nice little kick.

Bee Sting Honey ‘n’ Habanero is a thick sauce (though it still pours well) with a rich honey color and lots of slivers of bright orange habanero throughout. Onions, lemon juice, cayenne peppers, black pepper, and cane vinegar are also part of the cast of characters that makes this sauce work for its money. It clings nicely to whatever you pour it on, making it an ideal glaze, particularly for a holiday ham. It also makes a nice side dip. If you’re planning a party and want to introduce your guests to something with a bit of a kick while not overloading them with heat, Bee Sting is a good choice. All but the weakest of your guests will be able to handle this heat and the sweetness of the honey will work well with a variety of finger foods. Needless to say, painting it on your chicken wings is also a must. Grab a bottle and get stung.

Buy Bee Sting Honey ‘n’ Habanero Hot Sauce

Making Brazilian Hot Sauce with the Malagueta Pepper

Chris — Sun, 29 Jan 2012 00:15:17 +0000

There has been a growing interest in hot sauces from other countries and the Brazilian Hot Sauce is one of them. Before we get into the actual hot sauce recipe and info, let take a moment to learn about the specific chili pepper that is used most of the time in those regions.

The Malagueta pepper is a chili pepper used in Brazil, Portugal and Mozambique. It is heavily used in Brazil and it apparently gets its name from the unrelated Melegueta pepper from West Africa, which is actually a spice, not a chili pepper. The Malagueta pepper is a small, tapered pepper that turns red as it matures. It has a range of 60,000 to 100,000 units on the Scoville scale, which is close to the heat of the Tabasco pepper.

You can find 2 different types of this pepper and 2 different names too: the smaller ones are called malaguetinha in Brazil and piri piri in Portugal and Mozambique, and the larger ones are called malaguetão in Brazil and malagueta in Portugal. This is the same pepper, just harvested at different times in the growing cycle.

This pepper is used to season many regional dishes and sauces in Brazil and Mozambique. In Portugal, it is mainly used to season poultry dishes. For those of you that have access to the Malagueta pepper, here is a hot sauce recipe that is unique and spicy hot.

Brazilian Hot Sauce Recipe

2 large eggs, hard boiled, shells removed and chopped
1/4 cup olive oil or vegetable oil
1 large onion, finely chopped
1 large Malagueta Chile Pepper, finely chopped
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 cups dried bread crumbs

In a large skillet, heat up your oil and toss in the finely chopped onion until translucent and browned. Toss in the chopped hard boiled eggs and simmer for 30-40 seconds. (all of this should be done over medium heat). Toss in the Malagueta Chile Pepper, salt, ground black pepper and the bread crumbs. Simmer over low heat for 3 minutes. Your new freshly made Brazilian Hot Sauce is now ready for use once cooled.

Easy to Make Sweet and Sour BBQ Sauce Recipe

Chris — Sat, 28 Jan 2012 02:31:49 +0000

Sweet and sour barbecue sauces have been popular in Chinese Cuisine for years but it has gained a lot of popularity in American Cuisine the past several years. It might seem difficult to make this type of sauce but it is actually easy. Here is a recipe that you will want to keep on hand for a quick and easy Sweet and Sour BBQ Sauce that you will find yourself reaching for time and time again.

Sweet and Sour BBQ Sauce Recipe

1/3 cup vinegar
3-4 tablespoons brown sugar (depending on how sweet you like the sauce)
1 1/2 tablespoons catsup
2 teaspoons cornstarch mixed with 4 teaspoons tap water
1 1/2 teaspoons soy sauce

In a glass measuring cup mix together the cornstarch with the tap water until it has dissolved. Set aside. In a medium saucepan combine together the vinegar, brown sugar, catsup and soy sauce and bring the entire mixture to a full boil stirring constantly so that it doesn’t scorch. Turn heat down to medium and stir in the cornstarch mixture. Continue to simmer over medium heat until the mixture has thickened, stirring often.

This is a delicious recipe to use with meatballs, pork or chicken. It is nice and thick so it will grab on your foods well and the flavor is delicious. You won’t go wrong when serving this as a side dipping sauce or as a coating on some yummy BBQ.

Chipotle Peppers in Adobo Sauce

Chris — Wed, 25 Jan 2012 01:18:13 +0000

In many Mexican and Latin America recipes, you will see a call for Chipotle peppers. This is not a pepper that you are going to find in the vegetable aisle. A Chipotle pepper is a smoked Jalapeno and normally it is preserved in a Adobo Sauce.

When in the grocery store it is called Chipotle Peppers in Adobo Sauce. This product is usually purchased in a can or jar and you will find it available under numerous brand names. Basically it is smoked Jalapeno chili peppers that are canned in a red sauce and this sauce typically is made of a tomato puree, salt, ground black pepper, and ground paprika, chopped onions, oil, vinegar, minced garlic, oregano and bay leaves. The product is considered to have “moderate” spicy heat.

How can you use it? This product is used for making sauces, Chipotle mayonnaise, and dry rubs and can be used in a variety of Latin and/or Mexican recipes. The product is ready to use straight from the can.

Storage: This type of product (once opened) can be stored in an airtight container in the refrigerator for up to 2 weeks or freeze left-over product for up to 3 months. You should refrigerate or freeze this product in glass containers or plastic storage bags as the tomato sauce can stain plastic containers.

The Chipotle Peppers in Adobe Sauce is readily available in grocery stores that stock a lot of Hispanic foods or it can be purchased online from several retailers. Keep a few cans on hand for great flavor additions to stews and soups.