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Homemade Vietnamese Hot Chili Sauce Recipe

We know about your love affair with chili peppers and how hot you love your food.  It is no secret to us.  With that said, we also know how much you love trying new spicy flavors on your food.  When it comes to Asian food, some of the spiciest peppers and sauces are the simplest ones.  Here is a recipe that you may want to try for some Homemade Vietnamese Hot Chili Sauce that may knock your socks off.

If you do make this, make sure to handle the chili peppers with gloves on so that you prevent skin irritation or … Continue Reading

Roasted Garlic Peppercorn Sauce Recipe

Peppers and flavor comes in many different forms and we love to explore all types of peppers on this blog.  Today we are looking at a delicious peppercorn recipe that combines the mild sweet roasted garlic flavor with the bite of fresh peppercorn in a gorgeous sauce that you can use on meats and vegetables. It would be amazing in any dish that you want to use it for.  Give it a try!

Roasted Garlic Peppercorn Sauce Recipe

1 large head of garlic
1 1/4 teaspoons extra-virgin olive oil
2 tablespoons butter (not margarine)
1 tablespoon + 1 teaspoon all-purpose flour
1 1/2 cups milk
3/4 teaspoon … Continue Reading

Roasted Garlic Pepper Hummus Recipe

When it comes to a delicious appetizer for your home BBQs and get togethers, we have a delicious roasted red pepper and garlic hummus recipe that you are going to enjoy.  No hummus is not for vegetarians only.  This spread is an intensely rich roasted garlic pepper spread that can be used on Artisan breads or crackers and served as a starter or even as a main meal for a Meatless day.

What is great about this recipe is that you can adjust the heat in it and add a bit of a kick with a few shots of your favorite … Continue Reading

Pepper Cracker Spread Recipe

The holidays are almost here, amazing as that sounds! That means lots of friends and family to entertain and have some fun with. But it also means, what do I serve or what can I bring with me that is easy to prepare and delicious too?

Here is an easy recipe for a delicious Pepper Spread that you can serve with any type of crackers or as a dip for fresh cut vegetables.  It is perfect for any holiday table,

Pepper Cracker Spread Recipe

1/2 of a green bell pepper, finely chopped
1 chili pepper, finely chopped
1 clove minced garlic
1/4 to 1/2 cup olives, … Continue Reading

Smokin’ Jack BBQ Sauce


  • 8 cups ketchup
  • 6 ounces chipotle peppers in adobo sauce
  • 1/2 cup apple cider vinegar
  • 1/2 cup molasses
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons ground mustard
  • 1 1/2 teaspoons smoked paprika
  • 1 1/2 teaspoons ground coriander
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly cracked black pepper
  • 1 cup dark brown sugar
  • 1 cup Jack Daniels whiskey
  • 2 tablespoons liquid hickory smoke flavoring

Directions: Continue Reading

Memphis BBQ Rub Recipe


  • 1/4 cup paprika
  • 1 tablespoon packed dark brown sugar
  • 1 tablespoon white sugar
  • 2 teaspoons salt
  • 2 teaspoons monosodium glutamate (MSG)
  • 1 teaspoon celery salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon cayenne pepper, or to taste
  • 1 teaspoon dry mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Directions: Continue Reading

Heartbreaking Dawns 1498 Trinidad Scorpion Hot Sauce

1498 Trinidad Scorpion Hot Sauce – The name 1498 comes from the year Columbus landed on Trinidad soil.

Check out these Ingredients: Trinidad Scorpion peppers, Scotch Bonnet peppers, cider vinegar, apricot preserves, blueberries, carrots, honey, onion, soy sauce, sea salt, garlic, ginger, & white pepper.

Yes, that’s right apricots and blueberries. To accent the burst of floral notes from the Scorpion Peppers they’ve created a full journey of flavors that includes Apricot, Blueberry and Carrot. This sauce reflects a full gallery of taste sensations, with a bold high heat, that will compliment every … Continue Reading

Breakfast Hot Sauce Recipe


  • 12 fresh jalapeno peppers
  • 8 tablespoons red wine vinegar
  • 1 lime, juiced
  • 1 tablespoon sugar
  • 2 teaspoons salt
  • 2 tablespoons minced onion
  • 2 cloves garlic

Directions: Continue Reading

Garlic BBQ Sauce


  • 1 cube vegetable bouillon
  • 1 cup boiling water
  • 1/2 cup ketchup
  • 2 tablespoons vegetarian Worcestershire sauce
  • 1 teaspoon dry mustard
  • 1 teaspoon dried minced onion flakes
  • 1 1/2 teaspoons salt
  • 1 tablespoon white sugar
  • 1/8 teaspoon cayenne pepper, or to taste
  • 2 tablespoons vegetable oil
  • 1 slice lemon
  • 1/4 cup honey
  • 4 cloves garlic, minced

Directions: Continue Reading

Indian Chicken Curry Recipe


  • 8 bone-in chicken breast halves, skinless
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 2 onions, peeled and quartered
  • 1 teaspoon finely chopped fresh ginger root
  • 1 teaspoon crushed garlic
  • 1 tablespoon hot (Madras) curry powder
  • 1 (15 ounce) can tomato sauce
  • 1 (10 ounce) can coconut milk
  • 4 whole cloves
  • 4 pods cardamom
  • 1 cinnamon stick
  • salt to taste

Directions: Continue Reading

Mexican Style Stuffed Peppers Recipe


  • 4 red bell peppers, tops cut off and inside ribs and seeds removed
  • 2 cups of cooked rice
  • 1 small can of Fire Roasted tomatoes w/ chilis
  • 1 small can of black beans, rinsed & drained
  • handful of chopped cilantro or parsley
  • 1 small onion, diced
  • 2 cloves garlic, chopped
  • 1 tsp cumin
  • olive oil
  • salt & pepper
  • 2-3 cups of Mexican blend cheese (cheddar & Monterey Jack)

Directions: Continue Reading

InsaneChicken’s Fire Roasted Habanero Hot Sauce Review

Hey fellow Chili Heads!

This is “Atomic Eh?” bringing you another searing heat story! I am looking for the most “atomic “ sauce out there, and I want to share this one with you. Continue Reading

Garlic Curry Burger Recipe


  • 2 pounds lean ground beef
  • 1 1/2 cups chopped sweet onion
  • 1 egg, lightly beaten
  • 3 tablespoons evaporated milk
  • 1 tablespoon Worcestershire sauce
  • 3 large cloves garlic, minced
  • 1 tablespoon mild curry powder
  • 1 tablespoon steak seasoning Continue Reading

Pure Poison Hot Sauce Review

Pure Poison Hot Sauce – Wow. Pure Poison lives up to the name. The sauce is easy to pour and will burn on impact. I poured some on a spoon. Since I expected a thicker sauce, I poured a little more than I thought, and I decided to go ahead and give it a taste. The heat factor was instantaneous and definite. After I gave my mouth a moment to cool off, I decided to smell the sauce. The aroma is beautiful and savory, with an almost gourmet appeal. Beneath the heat, the taste of the sauce was the same.

The ingredients in Pure Poison Hot Sauce are simple but well blended. Habanero peppers, red wine vinegar, orange juice, garlic, garlic salt, and a healthy dose of capsaicin Continue Reading

Mad Dog 357 Review

357 Mad Dog Hot Sauce – Most hot sauces that are any hotter than Tabasco claim that they will make your mouth burn so much that you will be knocked on the floor. Most will, but only if you have a canker sore, or are recovering from oral surgery. Most are all talk and funny labels. They invoke burning buttholes and the fires of hell. As a result, they are great gifts. In addition, they are often tasty, and go-to sauces for chili-heads looking to spice up their pizza or eggs. However, they are not what they say they are. Not even close. They are not bottled hell-fire. They are merely a condiment.

Mad Dog 357 is the real deal. It has ruined many a half-hour period for me. It gives me a weird throbbing sensation in my ears. Continue Reading

Obama’s Health Care BBQ Sauce Review

Obama’s Health Care BBQ Sauce – My family and I are barbecue junkies. It’s a fact of life. We have a two-level deck and four barbecue pits. When we barbecue, we feed the family, friends, and friends of friends. We typically employ several barbecue sauces at one time, sometimes together, and in the case of sauce  that stand on their own, single sauces. This is why Summer in Georgia is so fine.

Obama’s Health Care BBQ Sauce contains some surprising, and very well-used, ingredients. There’s ketchup, honey, mustard, molasses, chipotle peppers, red wine vinegar, Worcestershire sauce, onions, brown sugar, liquid smoke, hot sauce, garlic, and some assorted spices. Continue Reading

Slap Your Mama Hot Sauce Review

Slap Your Mama Hot Sauce – And you might just do it . . . or slap anyone else who gets in your way. Habanero peppers, garlic, carrots, mustard seed, salt, and some spices are the only ingredients in here. Not a lot of flash to keep the show alive, but the blending of the ingredients makes the sauce nonetheless. “Slap Your Mama” is hot, but not so hot it hurts. Extreme heat lovers will still be able to guzzle it like water, but for the uninitiated, or those who are accustomed to a little less heat, this sauce will still provide a healthy burn.

I like to eat Mexican food. This is a great sauce for all those Mexican dishes. The habanero works well with poblano peppers roasted with cheese and stuffed with an assortment of goodies. Continue Reading

Melinda’s Red Savina Hot Sauce Review

Melinda’s Red Savina Hot Sauce is kind of a conundrum in how it presents itself. The packaging depicts what seems to be a rather sweet-looking woman, who I am sure I can safely assume is Melinda.

Melinda is the image of a kind Hispanic mother, who keeps insisting that you have one more helping of the warm dinner she was only too happy to make for you. Only, what you thought was a delicious rice and beans mix was really just a vehicle for the heavy doses of sedative she’s slipped to you. Now you’ve woken two weeks later. You’re in some city you’ve never heard of before, you’re naked in a filthy alley way and you’re missing internal organs you didn’t even know existed. Continue Reading

Kiss Your Ass Goodbye Hot Sauce Review

Kiss Your Ass Goodbye Hot Sauce – The almost naked bottom of a blonde girl on the label (it’s a drawing, so relax) with a big set of red lips on one cheek is the visual hook for this sauce. When I saw it, I figured the sauce was going to be a weak attempt at greatness. The sauce itself is orange-red and very thin, which almost always means the sauce in question is going to be generic at best. “Kiss Your Ass Goodbye” really surprised me in that department. Although the sauce looks like it will be a passable sauce if you’re hard up and there’s nothing else, this one really delivers with good flavor.

Garlic, salt, vinegar, and the distinct habanero pepper are all there is to this beautiful sauce. Continue Reading

African Rhino Peri-Peri Pepper Review

African Rhino Peri-Peri Pepper – Open this sauce and take a whiff straight from the bottle. You know by the pungent aroma that you’re in for a treat. The second indication of the pleasure in store for you is in the choice of peppers. The African Peri-Peri pepper is the star of this show. The Peri-Peri is not the hot property that the ghost pepper is, but it has a kick all its own, and the flavor notes of this pepper is out of this world. It shows in this beautifully executed sauce.

Cider vinegar, tomatoes, onion, lemon juice, sugar, roasted garlic, canola oil, and a few additional spices round out the rest of this sauce, all brought together to create a unique flavor. The word unique means, specifically, one of a kind. Continue Reading

Pain is Good – Garlic Style Hot Sauce Review

Pain is Good Garlic Hot Sauce – This sauce is made like fine beer in micro breweries. All of the Pain is Good varieties are made in numbered micro batches, using all-natural ingredients that show. The first thing about Pain is Good Garlic Style I noticed was the intense freshness of the sauce. No preservatives makes all the difference in the world, and when you’re using the kinds of ingredients this sauce uses, you’re getting a beautiful sauce in every aspect.

This one has a vivid bright orange color and it’s packed with seeds, garlic, onion, and pepper pieces. The pepper in residence here is the respectable habanero. Continue Reading

Sweet and Sour Chicken Wings Recipe


  • 2-1/2 pounds chicken wings (12 to 15 wings)
  • 1/2 cup all-purpose flour
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon lemon pepper seasoning
  • 3 tablespoons cooking oil
  • 3/4 cup sugar
  • 1/2 cup vinegar
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup catsup
  • 1 teaspoon soy sauce Continue Reading

Sriracha Hot Chili Sauce – Rooster Sauce Review

The rise of Huy Fong’s famed Sriracha hot chili sauce is the stuff of legend among devout foodies.

In Thailand a sauce known as “Sri Racha” has long been a ubiquitous condiment, gracing tables all across the nation. In 1980, David Tran immigrated to California and began producing an authentic version of this sauce for Asian and American consumption. Unfortunately, while the sauce fared well among Asians, it flopped with most Americans. So he tweaked the recipe and came up with the famed Sriracha chili sauce, which is sweeter, and thicker then its Thai ancestor. The sauce took off, and today it can be found everywhere from the shelves of Asian grocery stores, to American supermarkets, and lucky for me, in my refrigerator. Continue Reading

Peppers Zesty Blue Crab Salsa Review

Peppers Zesty Blue Crab Salsa – This is truly one of the most individual salsa I’ve tried in a long time. When I first saw it, I had my reservations. Combining crab meat in salsa was something I’d never seen done before. Not saying it hasn’t been done — just that it was a little different than anything I’d ever seen. One taste was all it took to hook me, though I would venture to say this salsa won’t be for everybody. It definitely falls into the acquired taste category.

Check out these ingredients. First, the blue crab. I really expected no more than a hint of crab meat. Crab is expensive and blue crab is one of the more expensive varieties. Continue Reading

Spicy Habanero Hot Sauce Recipe


  • 1 carrot, roughly chopped
  • 2 cloves garlic, peeled
  • 3 dried new mexican chiles, stems and seeds discarded
  • 1 1/2 tsp kosher salt
  • 1 habanero pepper, stem removed
  • 1 cup distilled white vinegar


  1. Place new mexican chiles into a heat-safe bowl.
  2. Bring a large pot of water to a boil.
  3. Add carrot and garlic to the water and boil for 3 minutes.
  4. Remove carrot and garlic then pour the boiling water over dried chiles.
  5. Cover bowl with chiles and hot water with plastic wrap.
  6. Keep chiles completely submerged in the water for 30 minutes to rehydrate.
  7. Discard liquid and place rehydrated chiles and blanched carrot and garlic into a blender.
  8. Add the rest of … Continue Reading
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