Hot Sauce Recipes

Ingredients:

• Chicken
• 1 onion
• 2 tbsp. butter
• 1 can cream of mushroom soup
• 1 1/2 c. chicken broth
• 2 jalapeno peppers, diced
• Corn tortillas
• 1 lb. cheddar cheese

Directions:

1. Boil Chicken with season salt. Let cool and remove meat.
2. In skillet, brown the onion with the butter.
3. Add soup, broth, peppers, and chicken.
4. Layer the tortillas, chicken mixture, and cheese.
5. Bake at 350 degrees covered for 30 minutes.

Ingredients:

• 4 slabs of baby back ribs (1 slab per person)
• 4 tablespoons vegetable oil
• Bone Suckin’ Rib Rub
• 1 cup of Fork ‘N Halo Original Sin BBQ Sauce
• Aluminium Foil

Directions:

1. Rinse ribs in water to remove any bony bits from the butchering process
2. If not already done, skin and trim the membrane from the back side.
3. Coat the meat in the vegetable oil then cover with the Bone Suckin’ Rib Rub
4. Wrap the meat in your tin foil and place it in the fridge for about 4 hours to let all the flavors come together.
5. Set up your Webber barbecue for indirect cooking with two zones of heat
6. Bring up to temperature of 225F
7. Place slabs in the cooker on the cooler side of the grill, meaty side upwards.
8. After 3-4 hours brush ribs generously with Fork ‘N Halo Original Sin BBQ Sauce and place over direct heat to bake the sauce on with the lid open for about 10 mins.

Ingredients:

• 1 cup mango nectar
• 1/4 cup apricot preserves
• 3 tablespoons lime juice
• 3 tablespoons honey
• 1 jalapeno pepper, seeded and finely chopped
• 2 teaspoons minced fresh ginger
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon

Directions:

1. Combine mango, apricot, lime juice, honey, jalapeno pepper, ginger, cumin, and cinnamon in a saucepan.
2. Bring to a boil.
3. Reduce heat and simmer for about 20 minutes or until thick, stirring frequently.

Ingredients:
1 part Maple Syrup
1 part Frank’s Red Hot Sauce (or your choice)
Chicken Wings

Directions:

1. Season wings with Kosher Salt, Fresh Ground Black Pepper, and Celery Salt.
2. Deep fry, grill, or broil the wings.
3. Toss wings in sauce.

Ingredients
3 tsp. Habanero Mash
1-1/2 tsp. Garlic Powder
1/4 cup Distilled White Vinegar
1/4 cup Diced Onion
1-1/2 tsp. Jamaican Jerk
1/2 tsp. Ginger
1 tsp. Allspice
1/2 cup Mango
1 Tbs. Molasses
1/2 tsp. Salt

Directions:

1. Place all ingredients into a food processor and puree until smooth.
2. Place puree into a microwaveable glass measuring cup and add vinegar to make 5 ounces.
3. Microwave until mixture starts to steam. Remove from oven and mix well.

Ingredients:
4 tbsp chopped Scallion
2 tbsp Sesame oil
2 tbsp Sesame seeds
4 tbsp red wine vinegar
5 tbsp Soy sauce
5 tbsp chicken stock
2 tsp ground Szechuan Peppercorns
4 tsp Hot oil

Directions:

1. In a Shallow bowl, add all the ingredients and mix well the soup is ready.

Recipe From : Big Flavors Of The Hot Sun by Chris Schlesinger

Ingredients
24 habanero peppers (roasted)
8 cloves garlic (roasted)
1 medium sized sweet onion (roasted)
1 cup brown sugar
1 1/2 cup apple cider vinegar
1/4 cup molasses
Worcestershire sauce
Honey (optional)
Salt and pepper to taste

Directions for Preparation

1. For roasting habanero, garlic and onion, you can use a thick iron skillet.
2. Over a medium heat, roast these ingredients by turning occasionally for about 20 minutes or until they become tender.
3. Remove the roasted habanero, garlic and onion from the skillet and allow them to cool down.
4. Remove the skin of the garlic and the cloves and add them in the blender. Using a glove, add the habanero peppers in the blender after removing the skin and seeds.
5. To this, add 1/2 cup vinegar, salt and pepper and blend the mixture for 5-7 minutes.

Ingredients:
8 broiler fryer chicken wings
1 tablespoon sesame oil
1 tablespoon peanut oil
1 carrot, peeled and thinly sliced
2 small zucchini, sliced
1/4 cup chopped green onion with tops
1 clove garlic, minced
1/2 teaspoon freshly grated ginger root
1/2 teaspoon chili powder
4 cups warm chicken broth
2 tablespoons soy sauce

Directions

1. Brush chicken wings with sesame oil.
2. Heat peanut oil in large Dutch oven over medium-high heat until hot.
3. Add chicken and cook, turning, about 5 minutes to brown on all sides.
4. Add carrot; cook and stir 3 minutes.
5. Add zucchini, onion, garlic, ginger and chili powder.
6. Continue to cook and stir about 3 minutes; add chicken broth and soy sauce.
7. Bring to a boil; reduce heat to low and simmer about 10 minutes or until fork can be inserted into chicken with ease.

Ingredients:
12 habanero peppers (chopped)
1 mango (peeled)
1 cup yellow mustard
1/4 cup white vinegar
1/4 cup brown sugar
1 tablespoon curry powder
1 tablespoon red chili powder
1 tablespoon ground cumin
Salt and pepper as per taste

Directions:

1. For preparing this fruit flavored mango habanero hot sauce recipe, first add the ingredients – habanero peppers, mango, mustard, vinegar and brown sugar into an electric blender.
2. Grind the mixture for about 5 minutes to make a smooth paste.
3. Transfer this paste into a frying pan and add the remaining ingredients – curry powder, red chill powder, cumin, salt and peeper.
4. Close the lid and simmer this mixture for about 5 -7 minutes.
5. Serve this hot sauce recipe as a side dish. You can also preserve this habanero recipe in clean jars for future use.

Ingredients:
1/2 cup salad oil
1 large onion, chopped
2 cloves garlic, crushed
1/2 cup all-purpose flour
5 cups hot beef stock
2 cups drained canned tomatoes
2-4 tablespoons chili powder
1/4 cup cold water, Salt and pepper to taste, Few grains cayenne

Directions:

1. Heat salad oil in heavy pan, and gently saute onion and garlic until soft and slightly colored.
2. Blend in flour, and stir until mixture is smooth and bubbling.
3. Combine hot stock with tomatoes; add to first mixture, and stir constantly until thick.
4. Blend chili powder to smooth paste with cold water.Add to simmering sauce, stirring thoroughly to combine.
5. Continue simmering 1/2 hour; put through sieve.
6. Add salt, pepper and cayenne.