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Health Benefits of Peppers

We have been told since we were in school, and definitely from our moms, to eat our veggies and the more colorful the veggie, the better it is for us.  Well, I guess mom was right.  Peppers come in a huge variety of colors and you can get them from mild to fiery, smoking hot.  The health benefit of the pepper is huge.  Here is a bit of information on just how healthy they can be for you.

I bet you didn’t know that peppers are packed with nutrients.  They’re one of the richest sources of vitamins A and C, the … Continue Reading

Caribbean Chicken Wing Recipe


  • 7 pounds chicken wings
  • 1 habanero, seeded and chopped
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 2 tablespoons sugar
  • 2 teaspoons fennel seed
  • 2 teaspoons cayenne pepper
  • 2 teaspoons allspice
  • 2 teaspoons dried thyme
  • 1 teaspoon ground ginger
  • 4 garlic cloves, chopped
  • 4 green onions, chopped
  • 1/4 cup apple cider vinegar
  • 1/4 cup lime juice
  • 1/4 cup orange juice

Directions: Continue Reading

Hottest Hot Sauce – Scoville Scale for Worlds Hottest Hot Sauces

People are constantly asking what are the world’s hottest hot sauces for 2012 so we put together the list of the hottest hot sauces ever created. If you are a hot sauce lover then chances are you have heard of the Scoville scale and know how it is used.  But for the newcomers to the love of hot sauce, it is interesting to note how hot sauces are rated and how hot they really can get.

The Scoville scale is a measurement of the spicy heat (or piquance) of a chili pepper. It is named after its creator, American pharmacist Wilbur Scoville. His method, devised in 1912, is known as the Scoville Organoleptic Test. The number of Scoville heat units (SHU) in a particular pepper indicates the amount of capsaicin present. What is Capsaicin? It is a chemical compound that stimulates chemoreceptor nerve endings in the skin, especially the mucous membranes.   Continue Reading

Hot Pepper Relish Recipe


  • 12 sweet peppers (green and red)
  • 12 hot red peppers
  • 12 med. onions
  • 2 c. sugar (according to taste)
  • 1 pt. vinegar
  • 2 tsp. salt

Directions: Continue Reading

Chili Lime Chicken Kabobs Recipe


  • 3 tablespoons olive oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 lime, juiced
  • 1 teaspoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • cayenne pepper to taste
  • salt and freshly ground black pepper to taste
  • 1 pound skinless, boneless chicken breast halves – cut into 1 1/2 inch pieces
  • skewers

Directions: Continue Reading

“Atomic” Spicy Brittle Recipe

Everyone knows some one that loves the “spicy” stuff. Here is a recipe that even a non Chili Head might appreciate. This stuff is so good that I just had to share it with you. In my quest for the most “Atomic” heat out there I get to meet so many people that love the same things that I do. What a surprise it was, when my wife’s cousin shot this recipe to me on Facebook. She made the comment with it that it might not be spicy enough; well let me tell you…this stuff is great. It … Continue Reading

Easy Szechuan Chicken Recipe


  • 4 boneless skinless chicken breasts, cut into cubes
  • 3 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 4 cloves garlic, minced
  • 5 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons white wine vinegar
  • 1/4 cup water
  • 1 teaspoon white sugar
  • 3 green onions, sliced diagonally into 1/2 inch pieces
  • 1/8 teaspoon cayenne pepper, or to taste

Directions: Continue Reading

Maple Mango BBQ Sauce Recipe


  • 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

Honey Mustard BBQ Sauce Recipe


  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


  • 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.


Afterburner Hot Sauce Recipe


  • 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


  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

Aged Hot Pepper Sauce Recipe


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


  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. 

Cajun Chicken Wings Recipe


  • 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


  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

Gringo Bandito Pepper Sauce Review

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 Review

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 Pepper Sauce Review

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

Grilled Teriyaki Beer Chicken Recipe


  • 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 Hot Sauce Review

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 Review

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 Review

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 Review

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

Chili Lime Rub


  • 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

Simple BBQ Sauce Recipe


  • 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


  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 Review

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 Pepper Sauce Review

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 Review

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

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