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

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
   

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

Peach-A-Licious Barbecue Sauce – Tomatoes, peach jelly, lemon juice, apple cider, vinegar, corn syrup, molasses, yellow mustard, brown sugar, liquid smoke, cayenne peppers, black pepper, cinnamon, garlic, and onion make up the delightful, fragrant, fascinating flavor of this beautiful barbecue sauce. Peachy keen goodness all the way through. The flavor of this sauce, with the ripe peach goodness, brings out the best in any meat you throw on the grill. I started with pork steaks, rib eye, and New York Strip. I sizzled those babies to perfection and painted on this sauce, served them up  with buttery corn on the cob and baked beans, and had a barbecue feats with my friends that made me the talk of the night.

The cayenne added to the peach juice perfection of Peach-A-Licious Barbecue Sauce makes it one of the most perfectly balanced sauces I’ve ever had the pleasure of enjoying. Continue Reading

Georgia Peach and Vidalia Onion Hot Sauce – This is what I like to refer to as a designer sauce. Not only is it a designer sauce, it is so finely crafted that it can be referred to as a work of art. The hook for this sauce is the Georgia peaches and the Vidalia onions, both of which provide an intensely sweet flavor that never overpowers the senses. This sauce perfectly complements anything you use it with. It’s a highly versatile sauce and one you need to keep on hand in quantity because it is so addicting and so functional.

If heat is your thing, you won’t get the kick you’re looking for here. Continue Reading

Ingredients:

• 1 (12 fluid ounce) can or bottle beer
• 1/4 cup brown sugar
• 1/4 cup kosher salt
• 1/4 cup paprika
• 2 tablespoons ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup teriyaki marinade
• 1/4 cup vegetable oil
• 10 chicken legs, rinsed and patted dry Continue Reading
  

Blair’s Ultra Death Sauce with Jersey Fury – The sauce doesn’t even sound like it plays nice. I’ve had plenty of Blair’s ultra hot sauces. There are enough of them, believe me: Blair’s Mega Death Sauce with Liquid Rage, Blair’s Original Death Sauce, Blair’s Pure Death with Jolokia, and now Blair’s Ultra Death Sauce with Jersey Fury.

Just what the hell is Jersey Fury anyway?

Like all of the Blair hot sauces, this is over-the-top hot. It’s dangerous, simple as that. Blair sauces also have the distinction of tasting great on top of the heat. There are no preservatives, which truly does shine through when you taste the sauce. Continue Reading

Roadhouse Southern Sunset Bar-B-Que Sauce – This is an absolutely classic bar-b-cue sauce with some additional things going on that give it character beyond the classics. Vinegar, cider vinegar, sugar, tomato puree, molasses, peach juice, onion, apricots, garlic, paprika, lemon juice, salt, cayenne pepper, crushed red peppers, and some extra spices make up the delicate balance of this sauce.

The sauce has a consistency a little shy of thick, which makes it perfect not only as a barbecue sauce, but as a dip or marinade as well. There are pieces of ingredient throughout, which helps provide a cling factor during the cooking process. Continue Reading

Blair’s Sudden Death with Ginseng – I’m a little confused about the addition of Ginseng to this sauce. it doesn’t nothing for the flavor or the heat. Maybe the folks at Blair’s just thought it would sound cool.

Blair’s has a whole line of hot sauces, including Blair’s Mega Death Sauce with Liquid Rage, Blair’s Original Death Sauce, and Blair’s Pure Death with Jolokia. Blair’s Sudden Death with Ginseng doesn’t bring a whole lot new to the table, minus the ginseng, which as I stated, I don’t get. with that aside, this is still one fine sauce.

The ingredients include habanero pepper pods, cayenne chiles, pepper resin, clover, honey, Key Lime juice, and Siberian Ginseng. Continue Reading

Alien Anal Probe Hot Sauce -The name of this sauce sets you up for the feeling that you’re going to be in trouble. A lot of hot sauces do this. Some pay off and some don’t. Alien Anal Probe (the sauce) causes nowhere near the pain or humiliation an alien anal probe would cause, but it does leave you with a satisfying experience.

Alien Anal Probe Hot Sauce is a traditional cayenne pepper based sauce with a slightly different color and consistency than most of these sauces. It’s a quick pour, with a bright orange color. The only real ingredient to boast about is the cayenne peppers themselves. The rest of it is your standard vinegar, salt, and spices. With that said, Alien Anal Probe can proudly boast a decent flavor, though without a super hot delivery. Continue Reading

Ingredients:

• 1 t chili powder
• 1 t granulated garlic
• 1/2 t cumin
• 1/2 t coriander
• 1/2 t oregano
• 1/8- 1/4 t cayenne pepper
• 3/4 t salt
• 1/4 t black pepper
• 1 lime (about 2 T lime juice)
• 1 T extra virgin olive oil
• 1-2 lbs flank steak, or other good grilling cut (tenderloin, NY strip, and tri-tip all work well)

Directions: Continue Reading

Ingredients:

• 2 small cans of tomato paste
• 1 can of Beef Broth
• 1/2 cup of Rice Vinegar
• 1/2 cup of Dijon mustard
• 1/3 cup of Worcestershire Sauce
• 1/2 cup of brown sugar
• 1/4 cup of white sugar
• 2 tbs. of Liquid Smoke Flavoring
• 1 tbs. of cayenne pepper
• 1 tsp. of salt

Directions:

1. Combine all ingredients and bring to a boil.
2. Simmer to reduce (uncovered) to a thick paste that holds onto the spoon.
3. Stir occasionally to prevent scorching.

Corky’s Barbecue Sauce – There’s nothing about this sauce that lifts it off the map and sets it in a world of its own, but there’s nothing about the sauce that makes it a bland I-can-do-without sauce either. There is some value to Corky’s barbecue sauce. To start with, it’s got awesome flavor. It’s a traditional down-home Memphis-style barbecue sauce that does wonders for ribs and steaks and anything else you cook on the grill. The balance of the sauce makes it a winner on its own, but it leaves room for your own creative touches. If there are ingredients you like to add to your sauces, Corky’s Barbecue Sauce makes a great base sauce to work with.

Cayenne peppers, molasses, Worcestershire, onions and garlic, natural smoke flavor, tamarind, tomato paste, and corn syrup provide the flavor foundation here. Throw in a few spices and that’s the extent of the sauce’s ingredients. Continue Reading

Ass in Antarctica Hot Sauce – Cayenne peppers and vinegar are the key ingredients here. There’s not enough cayenne for the experienced hot sauce lover. The vinegar is a little on the heavy side, but there’s enough salt to set it off.

Ass in Antarctica isn’t an extremely hot sauce at all. It can be used on a variety of foods to add a little kick, but the kick is mild, so you’ll have to use the sauce liberally. As for flavor, I wouldn’t say it’s at the top of the game. There are too many awesome hot sauces available to give this one a high rating on the taste or heat scale.

Still, this Ass in Antarctica has its place. Continue Reading

Cowtown Barbecue Sauce – What isn’t good about Kansas City’s Cowtown BBQ sauce? My father-in-law is from Texas. He knows about barbecue and he has very specific tastes. He will not eat barbecue that doesn’t live up to a reputation as big as the state of Texas itself.

Everybody (or at least those who know barbecue) knows that Kansas City is a big barbecue city – big enough to compete with Texas. This barbecue sauce has what it takes to handle the competition, even when a Texan is doing the judging.

The ingredients here read like a who’s who of Kansas City barbecue flavors. There’s Ketchup, white vinegar, brown sugar Worcestershire Sauce, ground mustard, black pepper, garlic, onions, and some cayenne to give it a little life. Continue Reading

Asbirin Hot Sauce – While sifting through a growing collection of hot sauce bottles, despite it’s quiet, unassuming, nature, it is hard not to notice Asbirin sitting in the back. Sure, the larger bottle-size may give it away, but what caught my eye was the fact that it was the only bottle among over a dozen that was not adorned with cartoons extolling the horror lurking within.

My gut instinct tells me that the name “Asbirin” probably has some sort of double-entendre to it, but frankly, I can’t come up with one that makes sense. Sure, there’s the obvious “ass” part of the name, but given the fact that there is no other reference to anything remotely resembling ass puns are jokes about butts on the label. Continue Reading

Ingredients:

• 1/2 medium-sized banana, sliced
• 1 1/2 large carrots, diced small
• 1 medium onion, diced small
• 5 fresh picked orange habaneros, diced
• 10 fresh picked piquins, diced
• 5 fresh picked (smallish) cayennes, diced
• 1/2 fresh picked small green bell pepper, diced small
• 1 fresh picked hot banana pepper, diced
• 2 scallions (greens & all), sliced
• 5 small cloves garlic, minced
• 1 tsp. (approx.) Kosher salt
• Freshly ground black pepper to taste
• 1 Tbsp. dry mustard
• Water for blending only (approx. 1/2 cup)
• 1 Tbsp. (or less) Peanut oil Continue Reading
  

Ingredients:

• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne
• 1/4 tsp hot paprika
• 1/2 tsp thyme
• 1/2 tsp basil
• 1/4 tsp oregano
• hot sauce to taste (habanero hot sauce prefered)
• 1 tbsp butter or oil
• 1 cup diced Andouille sausage Continue Reading
  

Ingredients:

• 1 clove garlic
• 1 (15 ounce) can black beans; drain and reserve liquid
• 2 tablespoons lemon juice
• 1 1/2 tablespoons tahini
• 3/4 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 10 Greek olives Continue Reading
  

Ole Ray’s Apple Cinnamon Barbecue Sauce – This combination is a no brainer, but I’ve never had it until now. It would seem apple and cinnamon in a barbecue sauce would be more prevalent. It really should be. Ole Ray has touched upon a masterpiece here. The key might be the combination of the apple jelly, cinnamon, and cayenne, but the entire list of ingredients is a surprising combo.

In addition to the three I’ve mentioned, there’s also tomato, lemon juice, apple cider vinegar, corn syrup, molasses, yellow mustard, brown sugar, liquid smoke, caramel, onion and garlic powders, black pepper, and an assortment of spices. Needless to say, this is an extremely sweet concoction.

Continue Reading

Ingredients:

• 1 (16 oz) package shredded cole slaw mix
• ½ red onion, thinly sliced
• 2 green onions, thinly sliced
• 1 red jalepeno, seeded & thinly sliced
• ¾ cup mayonnaise
• 2 tbsp sour cream
• 2 tbsp white vinegar
• 2 tbsp sugar
• Several dashes habanero hot sauce
• ½ tsp coarsely ground black pepper Continue Reading
  

Night of the Living BBQ Sauce (killer name) is cut from the same cloth as Kansas City’s Cowtown Barbecue Sauce. The difference here is in the balance of flavors. While this one maintains a touch of the Kansas City barbecue style flavor, the focus is on something a little more outside the box. The ingredients include ketchup, light brown sugar, chipotle puree, white vinegar, Worcestershire Sauce, mustard flower, smoke flavor, and spices.

The smoke flavoring and the chipotle puree really give Night of the Living BBQ Sauce a heavy smoky character. The chipotle delivers a very mild heat that adds to the savory aspect of the flavor. Continue Reading

Bee Sting Honey ‘N Habanero Hot Sauce – This was a no brainer. Honey and Habanero are a match made in heaven. I knew when I saw the label that I was in for some kind of taste experience. I didn’t realize it would be this good. Honey, carrots, corn vinegar, sugar, habanero peppers, cayenne peppers, lemon juice, garlic, onions, salt, and black pepper make up the ingredient list that gives this sauce its awesome taste.

As you would expect, the honey makes Bee Sting Honey ‘N Habanero sweet. In fact, it’s one of the sweetest sauces I’ve ever tasted. The honey is real and it’s pure. Good stuff all the way around. Continue Reading

Ingredients:

• 1.25 lbs ground beef
• 1 yellow onion, chopped
• 1 habanero pepper, chopped
• 1 jalapeno pepper, chopped
• 2 cloves of garlic, chopped
• 1 beer – amber or dark
• 2 (15 ounce) cans of tomato sauce
• 1 (10 ounce) can of Rotel tomatoes with chili peppers, drained
• 2 tablespoons of chili powder
• 1 tablespoon of ground cumin
• 1 tablespoon of cayenne pepper
• 1/2 teaspoon of salt
• 1/2 teaspoon of white pepper
• 1/2 teaspoon of black pepper
• hot sauce to taste (try Mad Dog 357 or Dave’s Insanity Sauce if you want to make it really hot)
• 1/8 cup of Worcestershire sauce Continue Reading