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

Ingredients:

• 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

Ingredients:

• 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

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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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

Ingredients:

• 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

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

Ingredients:

• 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 – 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

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 – 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 – 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 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 – 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 – 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 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

Ingredients:

• 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
  

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 – 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

Ingredients:

• 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

Directions:

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
   

Pain is Good Louisiana Style Hot Sauce – Crack this bottle open and take a whiff. You immediately get a sense that you’re in for something that is going to taste awesome. The aroma that wafts from the bottle to lovingly caress your nostrils is pleasant and mouth watering. This is the Louisiana style version of the Pain is Good sauce line. Made in micros batches with care and nothing but all-natural, fresh ingredients, this line of sauces is one of the best I’ve ever had the pleasure of tasting.

Pain is Good Louisiana Style Hot Sauce ingredient list here starts with habanero and cayenne peppers. There’s some lime juice, seasoned salt, Worcestershire sauce, onion, garlic, brown sugar, and liquid smoke to go along with it. Continue Reading

Ingredients:
1½ cup Cider vinegar
3 tablespoons Worcestershire sauce
4 teaspoons Lemon juice
2 teaspoons Brown sugar
1 tablespoon Prepared mustard
1 tablespoon Liquid smoke
1 teaspoon Garlic powder
1 teaspoon Cayenne powder
¾ teaspoon Salt Continue Reading

Pain is Good Jamaican Style Hot Sauce has nice heat factor and a great Jamaican taste going on here. Lemon, lime juice, and pineapple juices, habaneros peppers, salt, garlic puree, onions, tomato paste, and Jamaican jerk seasoning bring this sauce to life. There’s an extremely pleasant aroma when you open the bottle, a respectable heat level, a sweet undercurrent, and a beautiful colored sauce loaded with habanero pepper seeds.

Let me start with the heat level and flavor combination. The heat spreads rather quickly and evenly. It burns. There’s no doubt about it. This is where pain and pleasure come together. There’s an underlying Jamaican tropical type sweetness that gives this sauce high marks in my book. Continue Reading