Ingredients:

• 1 pound ground beef
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 (4.5 ounce) can diced green chile peppers
• 1 (16 ounce) can refried beans
• 1 (15 ounce) can chili without beans
• 1 (10.75 ounce) can condensed tomato soup
• 1 (10 ounce) can enchilada sauce
• 6 (12 inch) flour tortillas, warmed
• 2 cups shredded lettuce
• 1 cup chopped tomatoes
• 2 cups shredded Mexican blend cheese
• 1/2 cup chopped green onions
• hot sauce to taste

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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

Ingredients:

• 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

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:

• 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

• 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:

• 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. 

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

Hello Chili heads!

The colorful Christmas decorations are up outside and I am freezing! The cold weather is right for the holiday season, but not always right for me. This is “Atomic Eh?” and once again I am looking for something to, “bring the heat on,” as we say in my family home. Something tropical, something a tad exotic would be nice. If I can’t go there today, then why can’t I bring it here? I have a hot pepper sauce that will “light you up” for the holidays.

Coming from Belize, South America (actually Insanechicken.com) is a Habanero Pepper sauce that will bring some of that fire in your life that you might be missing these winter months. Now it might not help you get all snuggly with the spouse these fine holiday days, but it will cause you to sit up at the dinner table and yell, “Pass me some more of that barbeque baby!” That’s “atomic” in my book. So if Santa is reading…I want some of this in my stocking!

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Hey Chili heads!
Do you have the fire starter that you need for the Holidays?
It’s Thanksgiving time and I propose the question, ‘How much fire starter do we need in our lives?” Being that it’s winter here, I spend the first 10 minutes of my return home from work getting a fire started in the fireplace. It seems like I always have big chunks of wood to choose from but I’m always lacking the kindling material to get the fire going. Continue Reading

In a blind taste test, InsaneChicken won first place for its Fire Roasted Habanero Hot Sauce at the 15th annual Scovie Awards in Albuquerque, New Mexico. More than 100 food industry professionals judged more than 600 entries from around the world in this year’s contest. InsaneChicken’s submission had stiff competition among its peers in the Extreme Sauce category and the judges ranked it number one.

It was the first time Alison and Chris McCarthy, owners of InsaneChicken, entered one of their hot sauces in the prestigious Scovie Award competition. Alison McCarthy knew they had a winner when the judges declared their Fire Roasted Habanero the best in its category. She commented, “If the judges liked our Fire Roasted Habanero Hot Sauce so much, our customers are going to love it.” Continue Reading

Hello Chili heads and fellow BBQers extraordinaire!

It’s that time of year again where we look forward to that special day.  It’s the day that we stuff ourselves (oops, I mean the turkey) to the point of exploding and then we are barbequing, baking, or frying it to perfection. Right now, some weirdoes out there are probably reading this and asking themselves, “What about boiling it?” As for “Atomic Eh?” I’ll say this once…I don’t boil meat! It’s all about the BBQ baby! Mrs. Eh? is reminded by my introduction of her great Grandmother boiling chicken with … Continue Reading

Hello fellow Chili Heads! It’s another great day in hot sauce country, and this is “Atomic Eh?” shouting out to you from California. Life is good here but my fridge is running low on sauce, so I had to contact my friend Chris at Insanechicken.com for a new “Atomic” sauce to try.
This one is called:
“So good you’ll want to…SLAP YOUR MAMA!”

This one looks great! The label displays an old lady that has a red handprint on her face. The maker is Habby Habanero, and I can’t help but wonder what his relationship is like … Continue Reading

It’s almost Halloween time fellow Chili Heads!

It’s time for a spooky rendition of a very old recipe, namely called (in many circles) HOT SAUCE! Insane Chicken.com has another great sauce for you to try…if you’re not too scared or intimidated by it. It’s a ghostly concoction that is guaranteed to fry the holiday demons (or other scary things) right out of you! Continue Reading

Hello Fellow Chili Heads
&
Sauce Lovers Extraordinaire!

This is “Atomic Eh?” reporting in on a very exciting, very heated, and internally explosive “Atomic” product. First we must begin with…”Our Father, who art in heaven, hallowed be thy HOT SAUCE!!!!!” Okay, okay, maybe not, but you may wish to become a little “spiritual” before you try it. For some, it could be an idol to put on a shelf, for others it could be a way to “squawk” in foreign tongues, and for others it might just take you to your knees in … Continue Reading

Professor Phardtpounders
Colon Cleaner Hot Sauce
Elixer of Capsaicin Extremus

Hello again! It’s “Atomic Eh?” greeting you on a beautiful Sunday afternoon. What plans do you have for your very near future? I guess the real question is, “Will it be atomic?” I have sitting next to me some sauce sent to me by InsaneChicken.com, who, by the way, seems to have everything for you culinary “Atomic” pleasure.  This sauce looks ruthless! I can’t wait to try it.

Label: 4 out of 5
I love the vintage look to this bottle. Very cool … Continue Reading

Colon Cleaner Hot Sauce Review – Hello again! It’s “Atomic Eh?” greeting you on a beautiful Sunday afternoon. What plans do you have for your very near future? I guess the real question is, “Will it be atomic?” I have sitting next to me some sauce sent to me by InsaneChicken.com, who, by the way, seems to have everything for you culinary “Atomic” pleasure.  This sauce looks ruthless! I can’t wait to try it.

Label: 4 out of 5

I love the vintage look to this bottle. Very cool black label with a red top wrapper…makes me wonder if it’s the medicine that is just what the doctor ordered. 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

This time Insane Chicken.com is truly insane!

This is “Atomic Eh?” and today I am spending some time in the kitchen. Just received a package from my favorite store, Insane Chicken.com and the first thing I pull out of the box is a new product called Da Bomb Ghost Pepper Hot Sauce. I hope it’s “Atomic!”

Everyone repeat after me, “Fear and trepidation!” Jolokia Peppers always make me think twice about using caution. Continue Reading

Ingredients:

• 3 Habanero or Scotch bonnets peppers, Chopped
• 1/2 cup Papaya; substitute peaches, Fresh or canned
• 1/2 cup Raisins
• 1 cup Onion; minced
• 3 clove Garlic; minced
• 1/2 teaspoon Turmeric
• 1/4 cup Malt vinegar

Directions:

1. Bring everything to a boil together; lower heat and simmer 5 min.
2. Puree in blender.

Ingredients:

• 3 large tomatoes
• 1 onion
• 2 tsp garlic crushed
• 1 tsp dry mustard powder
• 2 whole red chillies
• 1 tsp chilli powder
• 1 tsp curry powder or hot chilli sauce
• 1 tsp sugar
• 2 tbsp tomato ketchup
• 1 tbsp vinegar
• 1 tbsp oil
• 4 ¼ fl oz water
• salt to taste Continue Reading
  

Gringo Bandito Hot Sauce – Gringo Bandito’s label says it all;  The too-cool for school hombre on the front of the bottle may look laid-back, but he’s got plenty of ammo in his bandoliers to get the job done.   Gringo Bandito’s relatively low heat allows you to slather it with gusto on anything under the sun without later wishing you could cut your tongue out, but the sauce packs enough firepower and delicious flavor to keep your taste buds from taking a siesta.  This lightweight yet zesty vinegar-based sauce  sneakily turns a dull pile of eggs or a bland burrito into Cinco de Mayo of the face.  There’s no need to worry about problemas south of the border, as the heat comes off with a pleasant warm tingling sensation that even a dyspeptic grandmother could handle. The robust combination of habaneros, jalapenos, and chilis won’t overwhelm your food, it will just make it taste a million times better.
Continue Reading

Insane Chicken’s Cluckin’ Hot Sauce – InsaneChicken sells the world’s finest hot sauces, so why make their own? Simply, because they’re damned good. Insane Chicken’s Cluckin’ Hot Sauce is described on the label as a ghost pepper (popular name of the mega-hot bhut jolokia) sauce, but in fact it’s a potent blend of peri peri peppers, ghost peppers, and concentrated pepper extract, which adds up to one fiery concoction.

Cluckin’ Hot Ghost Pepper Sauce is a nice, very thick reddish-brown sauce, with the peppers floating in a stew of red wine vinegar, tomatoes, onion, and molasses. I like that the thickness of the sauce means that it stays where you put it, rather than dripping off meat or spilling all over the plate. Continue Reading