Ingredients:

• 6 plum tomatoes, cut in half
• 1/2 red onion slices 1/4″ thick
• 2 poblano chili peppers
• 1 cup chopped mango
• 1/4 cup chopped parsley
• 1/4 cup chopped coriander
• 1/4 cup chopped basil
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 3 tablespoons lime juice
• salt and pepper to taste

Directions:

1. Brush oil over tomatoes, chili peppers and onion slices.
2. Grill on high heat, lid up, until they have good grill marks and have started to soften.
3. Remove from grill and chop coarsely. Place all ingredients in a food processor and chop until chunky.
4. Remove half of the sauce and continue blending until smooth. Pour smooth sauce over meat and marinade for at least one hour.
5. Refrigerate … Continue Reading
   

Ingredients:

• 1 (12-ounce) can frozen pineapple juice concentrate
• 1 (6-ounce) can tomato paste
• 1 cup tequila
• 1/4 cup lemon juice
• 2 tablespoons distilled white vinegar
• 1 tablespoon finely minced garlic
• 1 tablespoon minced canned chipotle chili in adobo sauce (including sauce) or 1 teaspoon hot sauce

Directions:

1. In a 4 to 5-quart saucepan, combine the pineapple juice concentrate, tomato paste, tequila, lemon juice, vinegar, garlic, and chipotle chili or hot sauce.
2. Bring to a boil over medium-high heat and stir often until reduced to 2 cups, about 20 minutes.
3. Use sauce, or refrigerate, covered tightly, for up to 2 weeks, or freeze.

Ingredients:

• 2 cups mayonnaise
• 1/2 cup sriracha hot sauce
• 2 tablespoons condensed milk
• 1 tablespoon sea salt.

Directions:

1. Combine all ingredients in a food processor. Mix until thick and creamy, 2 to 3 minutes.
2. Transfer to a covered container and refrigerate.

Sense incinerating, all consuming, tongue blistering, brain boiling and growing in degree; Flesh devouring, sinus draining, eye ducts tearing, and worst of all…It only comes in a 5 oz bottle!

Hey fellow Chili Heads!
This is “Atomic Eh?” giving you a chance to “experience” some of the “atomic heat” baby! (And I am not talking about what you get from your local tax auditor!) As the “heat” of our tax season is coming to a close, many of us are breathing a sigh of relief, as we file our taxes, and hope that we won’t hear about them ever, ever … Continue Reading

Ingredients:

• 1/2 cup maple syrup
• 1/2 cup mango chutney
• 1/2 cup ketchup
• 1/2 cup favorite bottled BBQ sauce
• 1/2 cup tomato sauce
• 1 tablespoon ginger powder
• 1 tablespoon onion powder
• 2 teaspoons celery salt
• 1 tablespoon lemon pepper
• 1-2 tablespoon louisianna hot sauce (optional or to taste)
• 1 lemon, juice of
• cayenne pepper (optional or to taste)
• salt

Directions: Continue Reading

Jamaican Jerk is a special jerk type cooking offered from Jamaica to the rest of the world. Jerk cooking is almost a 250 years old style of authentic Jamaican cooking. It was brought in slaves to Jamaica. Jamaican Jerk sauce is special for the fresh spices from Jamaica, which are world famous for its natural oil and aromatic contents and are low on cholesterol content compared to other spices. The combination of spices increases the appetite for Jerk food and the traditional way of serving calls for Jamaican festivals.

The Jamaican Jerk sauce should … Continue Reading

Ingredients:

• 2 strips of thick bacon, chopped fine
• 1 small onion, minced
• 1 clove garlic, minced or 1/4 teaspoon garlic powder
• 1 small can (6 oz) tomato paste
• 1 can (12 oz) diet (sugar-free) cola – Splenda-sweetened preferred
• 1/4 cup low carb (sugar-free) catsup
• 3 T mustard
• 1 Tablespoon Worcestershire sauce
• 1 pinch ground cloves
• Hot sauce to taste

Directions:

1. Fry the bacon in a saucepan – a 2 qt pan works well.
2. Add the onion and cook over medium until soft – 3-5 minutes. Add garlic at this point if you’re using fresh and stir it for half a minute or so.
3. Add the rest of the ingredients, plus … Continue Reading
   

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, cut into rings
• 1 (15 ounce) can stewed tomatoes
• 1 (7 ounce) can chipotle peppers in adobo sauce, or to taste
• 2 pounds shredded cooked chicken meat
• 16 tostada shells
• 1/2 cup sour cream

Directions:

1. Heat olive oil in a saucepan over medium heat. Add the onions; cook and stir until softened and translucent, about 5 minutes. Meanwhile, puree the tomatoes with chipotle peppers and adobo sauce to taste. Pour into the onions, and add chicken. Cover, and simmer for 20 minutes.
2. To serve, mound the chicken onto tostada shells, and garnish with a dollop of sour cream.

Hello Fellow Spice Addicts!
Life is good on the west coast! For just a moment, the sun was shinning and the temperature was inching up-FINALLY! Spring was on the horizon. But alas, winter reared its ugly head and the cold, damp rain is back with a vengeance.  So I was passing through a cold, damp Sunday afternoon, when something outside my window caught my eye.  Our family cat had decided to convey to me in not too many words, that if I was not going to put the grill into action then she was. For those that are animal lovers out … Continue Reading

Ingredients:

• 4 lbs pork ribs (in slab)
• 1/4 cup vinegar
• paprika – to taste
• garlic salt – to taste
• salt & pepper – to taste
• 1 18oz bottle BBQ sauce
• 1/2 cup orange marmalade
• 2 tbsp oyster sauce
• 2 tbsp hoisin sauce
• 2 tbsp soy sauce

Directions:

1. Place ribs in a large pot, cover with water and add vinegar. Boil for 1 1/2 hours or until tender. Remove from the pot to cool.
2. Mix BBQ sauce, marmalade, oyster sauce, hoisin sauce, and soy sauce together in a medium size bowl.
3. Sprinkle paprika, garlic salt, salt and pepper liberally on both sides of the slab. And place in a ziplock back. Add … Continue Reading
   

Ingredients:

1. 1 tablespoon butter
2. 1 onion, chopped fine
3. 1/4 cup vinegar
4. 1/4 cup honey
5. 1 tablespoon molasses
6. 1/2 cup prepared mustard (any kind)
7. 1/2 teaspoon liquid smoke (optional, but good)
8. 1/4 teaspoon cayenne pepper (or to taste)
9. 1 small lemon, juice and zest

Directions:

• In a small skillet or saucepan, melt the butter. Add the onion and cook until soft: about 5 minutes.
• While the onion cooks, remove the zest from the lemon, chop finely, and juice the lemon.
• Mix in all of the remaining ingredients and simmer 5 minutes.
• Brush onto grilled food a few minutes before food is fully cooked. Don’t put it on earlier, because the honey will burn.

Ingredients:

• 4 cups ketchup
• 1 1/2 cup molasses
• 1/4 cup vinegar
• 2 Tbsp Tabasco
• 3 Tbsp Worcestershire
• 1/4 cup lemon juice
• 1 cup chopped onion
• 3 cloves chopped garlic
• 1/4 cup brown sugar
• 1 tsp cayenne
• (1 to 3) 3 Tbsp dry mustard (or 1 Tbsp ginger)
• Up to 2 cups water

Directions:

1. Mix everything in a large, heavy saucepan.
2. Add water as needed to create a sauce with a cream-like texture.
3. Bring to a boil, stirring constantly.
4. Reduce heat, partially cover and simmer VERY GENTLY for 1 hour.
5. Stir frequently. Add water if it gets too thick.

This sauce freezes well in mason jars.  Use as a base flavoring for chili, sloppy joes, dip for wings or barbecue … Continue Reading

Mango Peach Tango Baby!
Rock n roll has been around for a long time and spicy food has been developed and consumed with a passion for a lot longer. Both of these are important to my family and me. Everywhere I go, it seems like there is music and great food is to be appreciated. While some choose to agonize over politics or global warming, I, on the other hand, have a desire to spend my time on the more comforting things in life like family, food, and good ole rock n roll. When I can combine all these, … Continue Reading

Ingredients:

• 2 cup root beer
• 1 cup ketchup
• 2 tablespoons of tomato paste
• 1/4 cup orange juice
• 3 tablespoons Worcestershire sauce
• 2 tablespoons (packed) dark brown sugar
• ¼ cup black strap molasses
• 2 teaspoon ground ginger
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoons dried mustard
• 1 1/2 Teaspoons of cinnamon
• Pepper flakes to taste
• Sea salt to taste

Directions:

1. Combine all ingredients in heavy medium saucepan.
2. Bring to boil over medium heat, stirring occasionally.
3. Reduce heat to medium-low and simmer until reduced to 1 1/2 cups, about 20 minutes.
4. Cool slightly. Transfer to bowl.
5. Cover and refrigerate.

Ingredients

• 12 chicken wings (about 2 pounds)
• Cooking oil for deep-fat frying
• 3 tablespoons margarine or butter
• 1 2-ounce bottle hot pepper sauce (1/4 cup)
• 1/2 cup dairy sour cream
• 1/4 cup mayonnaise or salad dressing
• 2 tablespoons snipped fresh basil
• 2 tablespoons snipped parsley
• 1 tablespoon milk
• Fresh basil (optional)

Directions

1. Cut off and discard tips of chicken wings. Cut wing at joints to make 24 pieces.
2. Rinse pieces and pat dry. Fry wing pieces, a few at a time, in deep hot oil (375 degrees F) for 8 to 10 minutes or until golden brown and no longer pink. Drain on paper towels.
3. Keep pieces warm in a 300 degree F oven … Continue Reading
   

Ingredients:

• 20 chicken wings, tips removed.
• 2 cups flour
• 2 eggs
• 2/3 cup milk
• 1 bottle KC Masterpiece Original Barbecue sauce or one our our delicious BBQ Sauces
• 1/4 cup honey
• oil for deep frying

Directions:

1. Wash chicken wings, remove the tips; cut the two pieces in half. shake off excess water. place eggs and milk in a bowl and mix well. set aside. Mix together Barbecue sauce and honey, set aside. Put flour in bag, shake wings to lightly coat. roll wings in egg wash and toss back in flour again. you want a fairly heavy coating of flour. Repeat 2-3 times.
2. Heat oil to … Continue Reading
   

Ingredients:

• 3 cup Distilled white vinegar
• 2 lb Cayenne, habanero or  jalapenos seeded and chopped
• 2 tsp Salt

Directions:

1. Simmer vinegar, salt and peppers at least 5 minutes.
2. Process in processor. Store in a glass bottle.
3. Put in a dark cabinet and let age at least 3 months. Strain when ready to use. 

Ingredients:

• 12 Chicken wings — tips removed
• 5 Bay leaves — crumbled into bits
• 3/4 teaspoon Caraway seeds
• 1/2 To 3/4 tsp. cayenne pepper
• 3/4 teaspoon Ground cumin
• 3/4 teaspoon Ground coriander
• 4 Garlic cloves — finely
• 1 1/2 teaspoons Dry mustard
• 2 teaspoons Paprika — preferably
• 3/4 teaspoon Dried thyme leaves
• 1/2 teaspoon Salt
• 2 tablespoons Brandy
• 2 tablespoons Fresh lemon or lime juice

Directions:

1. Defat the chicken wings by cooking them in boiling water for 10 minutes.
2. Drain and set aside to cool. Preheat oven to 375 degrees.
3. Using a large mortar and pestle, grind together the bay leaf bits, caraway seeds, cayenne pepper, coriander, cumin, garlic, mustard, paprika, thyme and salt for about 10 … Continue Reading
   

Ingredients:

• 3 tablespoons vegetable oil, divided
• 1 1/2 pounds ground turkey
• 1 (1 ounce) package taco seasoning mix
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon chili pepper flakes
• 2 tablespoons tomato paste
• 1 (14.5 ounce) can beef broth
• 1 (7 ounce) can salsa
• 1 (14.5 ounce) can crushed tomatoes, or coarsely chopped tomatoes packed in puree
• 1 (7 ounce) can chopped green chile peppers
• 1 medium onion, finely chopped
• 1 green bell pepper, diced
• 3 medium zucchini, halved lengthwise and sliced
• 1 bunch green onions, chopped
• 1 cup sour cream
• 1 cup shredded Cheddar cheese

Directions:

1. Heat 1 tablespoon of oil in a large stock pot over medium-high heat. Crumble turkey into the pot, … Continue Reading
   

Ingredients:

• 3 pounds lean ground beef
• 4 ounces blue cheese, crumbled
• 1/2 cup minced fresh chives
• 1/4 teaspoon hot pepper sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon coarsely ground black pepper
• 1 1/2 teaspoons salt
• 1 teaspoon dry mustard
• 12 French rolls or hamburger buns

Directions:

1. In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
2. Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
3. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

Ingredients:

• 1 TBS butter (or margarine)
• ½ cup finely chopped onion
• ½ cup catsup
• 1 TBS vinegar
• 1 TBS water
• 1 TBS mustard
• ½ tsp paprika
• 2 TBS Worcestershire sauce
• 8 to 10 hot dogs cut in bite sized chunks

Directions:

1. Melt butter in medium sauce pan over moderate heat.
2. Add onion and cook briefly. The onions don’t have to be sautéed but cooking them briefly brings out the flavor.
3. Add catsup, vinegar, water, mustard, paprika, and Worcestershire sauce.
4. Simmer for five minutes. Stir while heating to get sauce mixed well.
5. Add cut wieners and heat – simmering until the hot dogs are heated through. This should take around five minutes.
6. This appetizer can be served … Continue Reading
   

Ingredients:

• 4 pounds chicken wings (about 24)
• 1 cup cider vinegar
• 2 tablespoons vegetable oil
• 2 tablespoons Worcestershire sauce
• 2 tablespoons chili powder
• 1 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon Tabasco (optional)
• Blue Cheese Dipping Sauce:
• 1 cup blue cheese, crumbled
• 2/3 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons milk
• 2 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
• salt and pepper to taste

Directions:

1. Combine marinade ingredients together and mix well. Place chicken wings in a large resealable bag. Pour marinade over top. Turn to coat and refrigerate for 2 to 6 hours.
2. For blue cheese sauce, combine blue cheese, sour cream, mayonnaise, garlic and Worcestershire cause in a bowl. Stir … Continue Reading
   

Fajita is generally beef, chicken, pork or shrimp grilled and served on a flour tortilla with condiments. The chicken is worked with onions and bell peppers. Fajita is served to the table sizzling loudly on a metal platter with tortilla and condiments on the side. Making your lips watery?

Texans would love to take credit for giving the world fajitas but the honor goes to south of the border, Vagueros, who learnt the art of cutting tough beef into skirt steak. Fajitas are basically Tex Mex dishes. Nowadays Fajita is almost anything cooked and … Continue Reading

Rock ‘n Roll my Barbeque…if you dare!

Hey to all you chili heads out there and Barbeque addicts. As I continue my quest in hunting, acquiring, and best of all, consuming some of the finest, tastiest, and hottest sauces out there, I must take just a moment to tell you about,

Mad Anthony’s Barbeque Sauce. Continue Reading

Hello Chili Heads! It’s a new year and Zest Fest is right around the corner. Those of us that are truly dedicated to all things spicy are now wondering what “atomic” sauces are going to be presented at the show. In a few short weeks, we will know and I bet you can find all those new sauces right here at Insanechicken.com! I found a new sauce to try and I want to tell you about it.
Gringo Bandito Hot Sauce.

For those of you that love rock ‘n roll and hot sauce, this sauce review should be … Continue Reading