Click here for printable recipe
Spice level: mild or hot (depends on sauce used)
Healthy, hearty and full of flavor. This vegan Bolognese delivers! For a mild version, I used Fesno, Fres-Yes and for the hotter version, Throat Punch. Both have a little sweetness that pairs well with this perfect cold weather dish.
Ingredients:
1.5 cups carrots, grated or finely chopped
1.5 cups celery, finely chopped
1 large yellow or sweet onion, finely chopped
6 garlic gloves, minced
2 Tbl. Olive Oil or Almond Oil
1.5 cups walnuts, finely chopped
1 cup dried green lentils, rinsed
½ cup of dry red wine
1 28oz can no salt added tomato sauce (or a jar of marinara)
2-3 cups of water
1 Tbl Italian seasoning
¼ cup of oat milk (can also use cashew or almond milk)
¼ cup of SH’ That’s Hot! Fresno, Fres-Yes sauce OR
1 Tbl. Throat Punch sauce (for chiliheads)
Any kind of noodle you like – wider noodles work better with this sauce
2 Tbl. Fresh parsley, finely chopped
Directions:
Heat olive oil in a large sauce pan or dutch oven over med-low heat. Add carrots, celery and onion. Cook for 5-7min until soft. Add garlic and sauté for 1min until aromatic. Add red wine and cook at a boil for 2-3min to cook off alcohol. Add walnuts, lentils, tomato sauce, water and Italian seasoning. Cook for 30-45min until desired texture. Take out ½ of the sauce and blend or pulse in a foot processor to make smooth and creamy. Return to pan. Add milk and sauce. Take off burner and stir. Cook noodles and serve topped with parsley.
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Spice level: medium to hot
Click here for a printable recipe.
Absolutely delicious and family friendly (even with a little Carolina Reaper sauce in it)! You can skip the cherries if you just want plain chocolate cupcakes but I think the cherries add a great flavor and moisture. Throat Punch is my favorite sauce to cook with – in both sweet and savory dishes … after trying this recipe, you will see why.
Ingredients - cupcakes:
1 and 1/3 cups of flour
2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
3/4 cup cocoa powder
1 cup milk (almond, oat and pea milk also work)
1/3 cup plain chevre goat cheese
3/4 tsp vanilla extract
3 tbsp butter softened
1 1/2 cups white sugar
2 eggs
1tsp+ SH’ That’s Hot! Throat Punch sauce (1tsp for low heat, 2tsp-1Tbl for avg heat and 2Tbl for chiliheads)
Baking spray or cupcake papers for muffin tins
Ingredients – Cherry filling:
2 cups of cherries, pitted 1/2 cup water
1/3 cup powdered sugar 1Tbl lemon juice
Ingredients – frosting:
8oz plain chevre goat cheese (softened/room temp) 2 cups powdered sugar
8oz cream cheese (softened/room temp) 1tsp salt
½ cup butter (1 stick), softened 1-2 Tbl+ Cherry juice from filling (optional)
½ tsp or more SH’ That’s Hot! Throat Punch sauce (1/2tsp for families, 1tsp for avg heat and 2-3tsp for chiliheads)
Directions:
Take goat cheese, cream cheese and butter out of the refrigerator so they are room temperature before you start your cupcakes or frosting. Preheat oven to 350 degrees F (180 degrees C). Either place cupcake papers in muffin tin or grease your muffin tin with baking spray (I did the latter).
To start your cupcakes, mix the goat cheese, milk and vanilla and set aside. In a separate bowl, mix flour, baking powder, baking soda, cocoa powder and salt together. In your stand mixer or another bowl beat the butter until smooth. Add sugar and continue beating until the mixture is fluffy (3-4min). Scrape the sides of the bowl to make sure everything is mixed before moving to the next step. Add eggs, one at a time, and mix well. Add 1/3 of the flour mixture and 1/3 of the milk/goat cheese mixture and mix until ingredients are combined. Repeat by adding another 1/3 of the flour and goat cheese mixtures. Repeat one last time time but add in the Throat Punch sauce along with the last 1/3 of the flour and goat cheese mixtures. Beat on low until combined. Divide the batter evenly into the muffin tins. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
While your cupcakes are baking, make your cherry filling and frosting. Pit all cherries (use a metal straw to push them through) then cut cherries in half. Put cherries, sugar, water and lemon juice in a saucepan and bring to a boil. Simmer for 507min until cherries are soft and liquid is thicker (like a light syrup). Take off the stove to cool.
For the frosting, cream goat cheese, cream cheese and butter using a stand mixer or beater until combined and very smooth. Add 1 cup powdered sugar and salt and mix at a low-medium speed until combined then do the same with the 2nd cup. Once all combined add cherry juice from your filling for color and flavor (up to 2 Tbl – you can use more or less or skip it). Add Throat Punch sauce (as much or little as you want) and mix until combined. Tip: If you want to taste to see how much sauce to add, give yourself 1-2min before adding more as Throat Punch is a creeping sauce so you may not taste any heat upfront.
Once the cupcakes are done, let them cool for 15-20min. When both the cupcakes and cherries are cooled, cut a small circle out of the top of the cupcakes to remove the center. Add 2-3 cherries and a little juice and place ½ of the portion you cut out on top – set aside to frost when all are done.
Pipe frosting or use a knife on top of the cupcakes and top with a cherry.
Note: Store cupcakes in refrigerator if not planning to eat right away.
]]>Crock Pot Angry Ginger Garlic Chicken
Spice level: mild to medium
Click here for a printable recipe.
This recipe is fast and flavorful. The perfect recipe for any season. Throw it in the crock pot and a few hours later, you have juicy pulled chicken that goes great with rice and veggies.
Ingredients:
4-5 chicken thighs or breasts
4-5 chicken legs with skin
1/2 teaspoon black pepper
1/2 teaspoon garlic salt
1/4 cup sugar
1 Tbl Molasses
3-4 Tbl minced garlic
2 Tbl SH’ That’s Hot! Angry Ginger sauce (1 Tbl while cooking and the other 1 Tbl for serving)
Directions:
Put all ingredients into a crock pot, mix and set to low for 7-8hrs or high for 3.5-4hrs. You don’t need to add any liquid – the chicken will give off plenty. Serve with rice and steamed or charred broccoli or other green vegetable.
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Spice level = Medium to High
Click here for a printable recipe.
Ingredients:
1 red bell pepper, chopped
4 carrots, peeled & chopped
3 celery stocks, chopped
3 potatoes, peeled & chopped (I used 1 purple, 1 sweet potato & 1 idaho potato)
1 5oz container of sliced shiatake mushrooms
1 8oz container of mushroom sampler or use portobello slices if no mix is available (I used portobello, maitake, trumpet royale, alba clamshell, velvet pioppini and brown clamshell mushrooms)
3 crowns of broccoli, chopped
1 poblano or jalapeno chopped (jalapeno for more heat)
4 garlic gloves, minced
1 ½ cup of red or brown lentils
6-8 cups of homemade or store-bought vegetable stock (for homemade, save scraps like broccoli, herb and
½ medium sized yellow cooking onion, shopped
1 tsp garlic salt
1 tsp paprika
1 tps oregano
1 Tbl SH’ That’s Hot! Throat Punch (hot version) or 2 Tbl SH’ That’s Hot! Habanero Hop Infusion (medium heat)
Oyster crackers, bread and butter (optional)
Sour cream (optional)
Directions:
After all ingredients are prepped, place in a large slow-cooker and stir (stock should be about even with the vegetables). Cook on low for 8-10 hours, stirring every few hours (if possible). When done, serve with oyster crackers, bread and butter and/or a dollop of sour cream.
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Click here for a printable recipe.
Ingredients:
1 large onion, chopped
4-6 garlic gloves, minced
2 Tbl minced or freshly ground ginger
1 15oz can of tomato sauce
2 Tbl olive oil
1 Tbl garam masala
2 tsp ground cumin
1 tsp ground coriander seeds
2 spt smoked or regular paprika
1 tsp ground turmeric
½ tsp ground cinnamon
½ tsp ground black pepper
1 tsp garlic salt
1 15oz can of chickpeas, drained & rinsed
1 14oz package firm tofu, drained, pressed & cubed
1 bay leaf
1 can of canned coconut milk
2 Tbl corn starch
3 Tbl of SH’ That’s Hot! Angry Ginger hot sauce, separated
1 lemon, cut into 8 quarters (slice in ½ then in quarters)
1 jalapeno, sliced thin (optional)
½ cup of cilantro, chopped
1 cup basmati rice, cooked as per directions (for more flavor, add chopped cilantro fresh lime juice to rice)
Naan (optional)
Directions:
Grease inside of medium slow-cooker with olive oil. Combine ingredients from onion to garlic salt including 2 Tbl of SH’ That’s Hot! Angry Ginger sauce in a separate large bowl. Stir to combine. Place the chickpeas and tofu in the bottom of the slow-cooker then put the ingredients from the bowl on top. Stir it all together to ensure it is well combined. Place a bay leaf on top so it’s easy to remove and cover. Cook for 8-10 hours on low or 4-5 hours on high. When done, combine coconut milk, cornstarch and remaining 1 Tbl Angry Ginger sauce in a small bowl and then stir into the crock-pot mixture. Cook for another 10-15min or until thick. During that cooking process, cook the rice and heat naan (optional). Place rice in the bottom of a bowl then top with the slow-cooker mixture. Top with some fresh jalapeno slices, chopped cilantro and a squeeze of fresh lemon. Serve and eat!
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Click here for a printable recipe.
Ingredients:
1.5-2lbs of pork shoulder
1 small onion, sliced thinly
3 green onions, washed and chopped
4 cloves of fresh or roasted garlic, minced
1 tsp. minced fresh or jarred ginger
1 Tbl mirin (sweet Japanese rice wine)
1 Tbl sesame oil
½ cup gochujang (Korean red chili paste)
¼ cup rice wine vinegar
¼ cup of soy sauce
1 tsp black pepper
2 Tbl vegetable or canola oil
2 broccoli crowns, chopped or 1 package of chopped broccoli
1 cup uncooked jasmine or other rice
2-3 Tbl of SH’ That’s Hot! Angry Ginger hot sauce, separated
Directions:
Slice pork as thin as possible & place in a large bowl. Add next 10 ingredients (onion to black pepper) + 1 Tbl of Angry Ginger and mix well. Put in refrigerator to marinade for at least 30min. Cook rice as per directions on the package. Heat oil in a large pan and add pork. Cook pork for 4-7min until crispy yet still juicy and set aside (may need to cook it in 2-3 batches depending on the side of your pan as you want all pork to be in direct contact with the pan to get properly seared and cooked). Once pork is cooked, add in broccoli with 1 Tbl. Of Angry Ginger and more oil, if needed. Mix 1 Tbl. Of Angry Ginger in the rice or leave plain. Top with pork and broccoli and serve.
]]>Spice level = Low to Medium (depends on how much Throat Punch you add)
Click here for a printable recipe.
There is nothing better than a smoky spicy treat to get your day going. This super easy sauce using our SH’ That’s Hot! Carolina Reaper Throat Punch is perfect with peanut butter on a sandwich, on yogurt or even spread on a banana bread muffin (which I have a great recipe for as well).
Ingredients:
1 bag of fresh cherries, pitted
1 large container (18oz) of fresh blueberries
2 peaches, pitted and peeled
1-2 tsp. of SH’ That’s Hot! Caroline Reaper Throat Punch
1/8 cup sugar (sugar can be left out)
Directions:
Wash pitted cherries and blueberries. Peel and pit the peaches. Add all fruit to a saucepan and cover with water. Add Throat Punch and sugar, if desired to pan. Turn head to medium and bring to a boil. Turn down and let simmer until fruit is very soft. Turn off burner and let cool. Once cool, blend with a hand or standard blender.
]]>Click here for a printable recipe.
Looking for a delicious and quick recipe for meatless Monday? This pasta dish is creamy, hearty and healthy but also extremely satisfying and filling. The little bit of heat comes from our SH’ That’s Hot! Award winning sauce, Mariachi Ninja.
Ingredients:
2 Tbl. Olive or Vegetable Oil
½ yellow cooking onion, diced
1 bunch of broccoli (3-4 stalks) – chopped (save stalks from broccoli)
1 container of Baby Bella mushrooms, sliced
4 cloves of fresh garlic, minced
1 box Penne pasta
Salt & pepper
Pesto:
Broccoli stalks (from above)
¼ cup of pine nuts
2 Tbl. Extra Virgin Olive Oil (EVOO)
¼ cup of herbs (I use mostly basil but usually also throw in dill, parsley or chives)
¼ to ½ cup of water
2 Tbl. SH’ That’s Hot! Mariachi Ninja hot sauce
Directions:
Put pasta water on to boil. Once boiling, add broccoli stalks and boil for 10-15min until soft. While cooking, in a separate skillet or pan, heat oil on medium heat. Once hot, add onions, mushrooms, broccoli & garlic. Cook 5 minutes or until broccoli is softened a bit. Add salt & pepper to taste and set aside. In a dry cast iron skillet, toast pine nuts until brown and remove from heat. Once the broccoli stalks are softened, put them in a food processer with the pine nuts and all other ingredients in the pesto. Blend until smooth. Add 1st ¼ cup of water then more to desired consistency (should be smooth but still creamy, not watery). Add to pasta – toss and serve.
]]>Ingredients:
4 lbs. Beef Brisket
8 oz. Chipotle Chili Peppers
2 cups beef broth
1/2 cup lime juice
1 oz. minced garlic
1 Tbsp ground cumin
1 Tbsp Oregano
1 tsp black pepper
1 Tbsp SH' THAT'S HOT! Carolina Reaper Throat Punch Hot Sauce (add as much as you want if you're a chili-head.
2 Tbsp vegetable oil
Optional: minced onion, cilantro, and jalapeno for toppings.
Directions:
Slice the beef into large cubes. Brown over medium high heat in a skillet with the vegetable oil. Sear the beef on each side. Then place seared beef into your crock pot.
In a food processor add adobo chilis, beef broth, garlic, cumin, oregano, pepper, cloves, and lime juice. Mix until blended and pour on top of the meat.
Cook on high for 6 hours. Add the SH' THAT'S HOT! Carolina Reaper Throat Punch hot sauce. Shred the meat with two forks and turn on warm.
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Ingredients:
2 Tbl, Garam Masala
1 Tbl, Cumin
1 Tbl, Chili powder
1 Tbl. Garlic Powder
1 tsp. Nutmeg
1 tsp. Cinnamon
1 tsp. Black Peppercorns
1 tsp. Salt
½ bunch fresh cilantro, chopped
1 bunch of scallions, chopped
1 large onion, chopped
10 sprigs of fresh thyme
¼ freshly squeezed lime juice
¼ cup white vinegar
¾ cup soy sauce
2 Tbl. SH’ That’s Hot! Carolina Reaper Throat Punch hot sauce
2 chicken breasts
2-3 chicken thighs
Chopped cilantro and a lime (optional – for garnish)
Starch of your choice (cous cous or rice work best) & Vegetables (any of your choice)
Directions:
Toast spices (up to cilantro) in a dry skillet over medium high heat for 2-3min until aromatic. Combine all ingredients up to SH’ That’s Hot! Carolina Reaper Throat Punch hot sauce in a food processor or blender to make the marinade. Pulse marinade until chunky. Place chicken and marinade in a glass dish and marinade from 2 hours to overnight (overnight maximizes the flavor). Pan roast or grill the chicken (if cooking in a pan, use 1 Tbl. Vegetable oil). Prepare desired starch and season with salt and pepper. For a little extra flavor, add in 1 Tbl. Of SH’ That’s Hot! Mariachi Ninja to the starch as it complements the chicken wonderfully. When chicken is almost done, add desired vegetables to pan and utilize the juices and sauce that has been created from the marinade.
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Ingredients:
1.5 lbs flank steak
¼ cup of corn starch
4-5 raw carrots, sliced
1 large head of broccoli, chopped
1 cup dry rice, prepared as per package
1 red onion, chopped
1 Tbl. grated ginger or ginger powder
1 Tbl. molasses
4 gloved of garlic, roughly chopped
2 Tbl. Vegetable oil, separated
¾ cup of water
¾ cup of soy sauce of beef stock
1Tbl. SH’ That’s Hot! Carolina Reaper Throat Punch hot sauce
Chopped cilantro (optional)
1 lime (optional)
Directions:
Slice flank steak against the grain into ½ to ¾ in slices. Prepare all vegetables. Add 1 Tbl. oil, garlic, onions, carrots, ginger, water and soy sauce/beef stock and Throat Punch hot sauce to the slow cooker. Stir to combine. Add sliced steak and corn starch to a large ziplock bag and shake until coated well. Add coated steak to the slow cooker and stir. Cover and cook on high for 3 hours or low for 5-6 hours until steak is cooked and carrots are tender. 15min before ready to serve, heat a large skillet or cast iron pan on medium-high heat and add 1 Tbl. Oil. Once hot, add chopped broccoli and cook until vibrant green and cooked but still crisp. Chop cilantro and cut a lime in ½. Scoop meat and vegetables over rice and broccoli. Top with some of the mouth-watering sauce from the slow-cooker. Top with cilantro and a squeeze of lime, if desired.
]]>Recipe: Take 1-TBSP of your favorite SH’ THAT’S HOT! hot sauce, 1-TBSP Maggi Seasoning, 2 oz. Lime Juice, and your favorite Mexican beer. Add to a glass of ice with a celery salted rim. Garnish with a lime wedge.
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Ingredients:
2.5lb-3lb pork loan
1 Tbl. Olive oil
2 Tbl. Black pepper
2 Tbl. Ground ginger
2 Tbl. Garlic powder
¾ cup of honey
½ cup of soy sauce
Juice from 2 limes
2 Tbl. Worchestershire Sauce
2 Tbl. Water
2 Tbl. – ½ cup of SH’ That’s Hot Angry Ginger (depending on desired spice level)
2 Tbl. Cornstarch
Chopped cilantro (optional)
Directions:
In a large skillet, heat olive oil over medium-high heat. If you have a smaller, circular crock pot, cut pork loan in ½ so that it will be able to cover the bottom, leave whole with a larger oval slow cooker. Crust pork loin in black pepper, ground ginger, garlic powder and salt. Lay the crusted pork in the hot oil and let the pork sear until the outside edge starts to blacken (do not pick it up or move it until the blackening occurs). Rotate and blacken all sides, including the top and bottom (using tongs), to keep in the moisture. Place the port on the bottom of the slow cooker. Combine ingredients starting with honey through Angry Ginger (do not includes cornstarch and cilantro) for the marinade. Shake and cover the pork with the marinade. Let cook 5-6 hours on low or 3-4 hours on high heat or until thermometer reads 160 degrees (check every 30min so that you don’t over-cook and dry out the pork … cooking temperatures vary by slow cooker). Once finished, lay pork loan on a platter and slice. Pour juices from the slow cooker into a medium saucepan. Whisk cornstarch and water together. Add mixture to the sauce and cook over medium-high heat for a few minutes until the sauce thickens, ensuring there are no clumps of corn starch. Pour juices over pork and service with chopped cilantro (optional), and side dishes.
]]>Ingredients:
1 Tbl. – ¼ cup of SH’ That’s Hot Angry Ginger (based on desired heat level)
1.5lbs – 2lbs boneless, skinless chicken breasts
½ yellow onion, diced
2 garlic cloves, minced
4 cups of chicken broth
1 package of baby bella or other mushrooms
½ cup of soy sauce
½ cup of seasoned rice vinegar
2 packets of ramen or other rice noodles
Toppings (optional):
Eggs (1 per serving), soft boiled
Fresh spinach, chiffonade
Sesame oil
Fresh jalapeno, sliced
Carrots, julienne cut (like little matchsticks)
Green onion, sliced thin
Fresh cilantro, chopped
Directions:
Place chicken, Angry Ginger hot sauce, onion, garlic, broth, soy sauce, vinegar, mushrooms, and pepper in a large crockpot. Cover and cook on low for 3 hours. After about 2.5 hours, prepare desired toppings (for the perfectly cooked soft boiled egg, put ½-1in of water in the bottom of a pan with 2 3ggs and turn on medium-high for 6-6.min then take out, put in cold water, peel and cut in ½ just before serving). After the chicken has cooked in the crockpot for 3 hours, remove chicken and let rest on the cutting board. Increase the heat on the crockpot to high and stir in noodles. Cover and cook for 4-5 minutes or until done. Slice the chicken in very thin slices. Scoop broth, vegetables and noodles in a bowl and top with chicken and desired toppings.
]]>pice level: low to medium
This crock pot recipe costs less than $15 for 8-10 servings, perfect for busy nights or a large family dinner. This recipe is made with SH’ That’s Hot! Angry Ginger hot sauce, which goes great with the curry spices and adds much needed heat to the dish! Use a large crock pot / slow cooker or adjust recipe for a smaller crock pot.
Curry Chicken & Rice Ingredients:
½ cup of SH’ That’s Hot! Angry Ginger hot sauce, separated
1 whole chicken, broken down or 3-4lbs of skin-on chicken breasts, thighs and legs
2 Tbl. Vegetable Oil
1 medium sized white or yellow cooking onion, diced
4 garlic cloves, minced
1 red pepper, diced
2 jalapenos, diced (or another green chili pepper)
2-3 carrots, chopped
1 Tbl. minced gingerroot or 1 tsp ground ginger powder
1 Tbl. turmeric
1 Tbl. ground cumin
1 tsp. ground coriander seeds
1 tsp. ground black peppercorns
1 tsp. salt
1 tsp. ground cinnamon (or ½ cinnamon stick)
1 can (28oz) diced tomatoes
1 can of coconut milk
½ cup of chicken broth
1 bay leaf
1 package of fresh spinach, washed and cut into ribbons (chiffonade)
1 bag of jasmine rice, prepared using the directions on the bag plus add ½ stick of butter*
Garlic or regular naan (optional)
* Dish can also be made with lentils, prepared using direction on the bag
Cucumber yogurt sauce (optional):
1 cucumber, diced
1 tsp salt
1 cup plain Greek or regular yogurt
¼ cup sour cream
½ red onion, diced
Juice from 1-2 large lemons (depending on how juicy they are)
¼ tsp. ground cumin
¼ tsp. ground coriander seeds
¼ tsp. garlic powder
¼ tsp. lemon pepper (or regular pepper if you don’t have lemon pepper)
½ bunch cilantro
Directions:
Marinade chicken in ¼ cup SH’ That’s Hot! Angry Ginger and 2 Tbl. vegetable oil for at least 1 hour or overnight. Heat a cast iron or other skillet over medium high heat. Once hot, add chicken a few pieces at a time to brown on each side, approximately 3-4min (don’t need to cook all the way through). Once browned, transfer pieces to a large crock pot / slow cooker. Discard all oil left in pan except 1-2 Tbl., leaving any remaining “crispies” left by browning the chicken as they add flavor. Reduce heat to medium and add onion, stirring until it begins to brown then add garlic, ginger, pepper, carrot and all spices (through cinnamon) until spices begin to toast and become aromatic (approximately 1-2min). Add tomatoes (with the juice), chicken broth, remaining hot sauce, coconut milk and bay leaf. Bring to a boil and pour over chicken in the crock pot.
Cook on low for 5-6 hours or high for 2-3 hours until chicken falls apart. Once chicken pulls apart easily, remove large pieces of skin and any bones or cartilage. After sauce is reduced to it starts to thicken, add spinach. Cook for 20min until spinach is cooked.
Cook jasmine rice while spinach is cooking (typically takes 15-20min). If making the cucumber yogurt sauce, put diced cucumbers in a glass bowl and mix well with the salt. Let sit for 30min then rince salt off, drain and dry cucumbers with a paper towel. Combine with all other ingredients and stir. Once rice is cooked, heat naan and serve chicken with rice, naan and sauce.
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This easy, versatile and full of flavor with the perfect amount of heat. Use in pulled chicken sandwiches, enchiladas, tacos and more! It’s one of my favorite recipes and I hope you love it too!
Heat Level: Low to Medium
Ingredients:
Directions:
Mix all ingredients starting with the garlic in a bowl to make the sauce (exclude chicken, cornstarch, salt & pepper). If you are using skin-on chicken, heat bacon grease or vegetable oil in a cash iron skillet or other non-stick pan. Once hot, add chicken to brown (don’t need to cook, just get the skin brown and rendered). Once done, add to crock pot / slow cooker and pour sauce over the top. Cover and cook on low 6-7 hours or on high 3 hours. Remove chicken and chop into bite sized pieces (and pull out any fat, bones, cartilage, etc) and cover to keep warm. Meanwhile, combine 3 tablespoons water with cornstarch, add to sauce in crock pot and cook on high for 10-15min or until thickened. Stir chicken into the sauce and use a roll for a sandwich, on tortillas for tacos, in enchiladas or anything else you would use pulled chicken for.
]]>About me: I have a passion for heat, travel, cooking and getting people to think outside of the box (or bottle in this case). This blog is all about creativity, showing how versatile hot sauce can be and bringing heat to dishes in ways you wouldn't think could work. I hope you enjoy it!
]]>Are you looking for an easy way to branch out and try something new or to use up those leftover Thanksgiving turkey or other protein in your fridge (these are great with chicken, sausage, turkey or even tofu). These fresh and easy spring rolls will wow your family or guests and are a great way to repurpose leftovers. Made with SH’ That’s Hot! Angry Ginger, our best selling sauce, they are just spicy enough but not overwhelming and with great flavor. Also included is a recipe for a sweet and spicy dipping sauce. Enjoy!
Spice level: low to medium
Ingredients:
Filling:
Wrappers:
Any Spring Roll wrappers from the store or Asian market. Package may say “Rice Pancakes” and the wrappers typically need to be soaked to soften. Popular brands are “Blue Dragon” or “Ban Trang” spring roll wrappers.
Dipping Sauce:
Directions:
Heat a large skillet on medium heat. Add olive oil until it starts to make slight waves. Add garlic and onions and sauté until they start to get soft. Add Oregano, Italian seasoning and 1tbsp of Angry Ginger sauce and cook until onions are translucent. Add cabbage and carrots and cook for 7 – 10 minutes until cabbage is wilted (you may need to add additional seasonings including salt and pepper depending on how flavorful you want the mixture to be). Add cucumber and green onions and cook 3-5min until all vegetables are soft. Add Remaining table spoon of Angry Ginger. Set aside and allow mixture to cool to room temperature (you can put in refrigerator for 5-10min if in a hurry).
While the mixture is cooling, find a bowl that is large enough to submerge your sheet of rice paper into the liquid without needing to bend it. Fill that bowl with 1-2” of warm water. Using your hands, wet your work surface to keep the wrapper from sticking. Place 1 spring roll wrapper at a time in the bowl of warm water. Let sit for approximately 10 seconds until it is nice and soft without being mushy. Take wrapper out of the water and place on a lightly wetted plate or surface. Take 1-2 spoonfuls and place in the center of the wrapper (not too much though or you wont be able to roll the wrapper. Quickly, roll the spring roll by folding in two of the corners over the mixture then start to stretch the wrapper over the mixture and roll, continuing to tuck in the corners as needed to make the roll as tight as possible without ripping the rice paper (don’t get frustrated, it took me a few to get it right the first time then becomes second nature).
Once rolled, they can be served warm or cold. Serve with soy sauce (you can add a little fresh garlic which gives it a nice flavor or try the sweet and spicy Angry Ginger sauce below).
To make the dipping sauce, in a blender, combine all ingredients and blend until smooth. You can add more or less hot sauce and honey to taste, depending on how hot or sweet you want it.
]]>This chili is great for busy days on the go. With the perfect amount of heat, it will keep you coming back for more (and more ... and more). Made with SH' That's Hot! Carolina Reaper Throat Punch, which gives just enough heat but not overpowering at all and it gets cooled down with the cheese, sour cream and all the other topping you love (I LOVE iceberg lettuce, avocado, lime and cilantro with mine).
Ingredients:
+ Desired toppings ... my recommendation is as follows:
Directions:
In a nonstick skillet, cook sausage over medium-high heat until no longer pink, breaking up the meat as you cook. Transfer to a medium-large sized crock-pot or slow cooker with a slotted spoon. Drain all but 1 tbsp of fat from pan (doesn't have to be exact). Add beef to pan and cook on medium-high head until medium-well temperature (light pink center) and transfer to slow cooker with a slotted spoon.
Reduce heat to medium. In the same pan, add onions and cook for 2min until they start to get soft then add fresh tomatoes and garlic and cook 2-3 more minutes (if using canned tomatoes, add garlic first and cook until aroma comes out then add tomatoes after).
Add chili powder, oregano, cumin and salt and toast herbs for 1min.
Add SH' That's Hot! Carolina Reaper Throat Punch and cook for 1min then add other liquids including the beef broth, Worcestershire and reserved juice (if using canned tomatoes), and bring to boil
Pour mixture over meat in the slow cooker. Add beans, stir, cover and cook on low for 9-10 hours or high for 5 hours.
For my version, layer in the following in a large bowl: handful of lettuce, handful of Fritos, 2 large spoonfuls of chili and cheese. Add a dollop of sour cream, sprinkle cilantro and squeeze lime to finish.
Serves 6-8.
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If you are searching for a delicious, healthy breakfast for your family or a party, this crustless vegetable quiche has a ton of flavor and will keep everyone coming back for more. I make this dish with SH’ That’s Hot! Habanero Hop Infusion which adds a great dimension of flavor and is great for those with gluten intolerance.
Spice Level: low to medium
Ingredients:
Directions:
Heat oven to 350ºF. Wash all vegetables thoroughly. Cut off the bottoms of bok choy bundles and remove all leaves from the bundle and lay out on paper towels to dry (or remove broccoli stems and chop broccoli). Once dry, place leaves on top of each other, roll tightly and slice vertically into ribbons). Finely dice onion and pepper. Heat skillet over medium heat with a 1 Tbl. vegetable oil in a large skillet or wok. Once heated, add onion and cook for 2min. Add peppers and cook both until slightly soft. Add ribbons of Bok Choy and 1 Tbl. of Habanero Hop Infusion sauce. Take pan off heat to cool. Roughly chop broccoli into small florets. In a large bowl, scramble eggs and add milk or half and half. Add remaining 1 Tbl. of Habanero Hop Infusion sauce and broccoli florets to egg mixture and mix. Add bok choy mixture and cheese then stir to combine. Pour into a 9in (210cm) glass pie dish and cook in oven for 30-35min or until cooked in center (put in a toothpick and comes out clean) and browned on the edges. Cut and serve.
]]>This 20 minute recipe is perfect for dinner in a pinch and has everything you need – greens, protein, carbs and the perfect amount of heat. This recipe is made with SH’ That’s Hot! Angry Ginger hot sauce, our best seller, and combined with the spicy sausage, it’s an unexpected flavor profile that will leave you wowed!
Spice Level: medium
Ingredients:
Directions:
Wash Bok Choy thoroughly, remove all leaves from the bungle and lay out on several paper towels to dry. Once dry, place leaves on top of each other, roll tightly and slice vertically (see picture below ... this can be done with Kale or any medium-large leafy green vegetable). Chop onions and mushrooms and place in separate bowls. Put on a large sauce pan with water to boil - salt water thoroughly. Heat large wok or cast iron pan on med-high heat with a small amount of Olive Oil. Once heated, either chop sausage, squeeze sausage out of casings or put ground pork in the pan to cook until there is no pink. Once cooked, add onion until they start to get browned and translucent. Add Angry Ginger Hot Sauce and cook until aroma starts to be released. Add 1 Tbl. Olive Oil then mushrooms and Bok Choy Ribbons. Cook until Bok Choy Ribbons are wilted. Add butter and cook to brown (2-3min). Drain pasta, once cooked to al dente (do not rinse). Once drained, while still in strainer, add 1 tsp of high-end Extra Virgin Olive Oil (EVOO) to coat (this will add a nice flavor and keep pasta slightly sticky). In a bowl, top pasta with sausage mixture Parmesan cheese, as desired.
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This easy and quick dinner recipe is full of flavor and nutrients. Because SH' That's Hot! Habanero Hop Infusion is made with garlic and is full of flavor, just a little on your chicken creates intense flavor with just enough heat (1-2 out of 10 on the heat scale). Habanero Hop Infusion takes the place of onions, garlic, salt and spices. It produces an incredible depth of flavor, especially in only 20 minutes, plus this healthy recipe has the perfect amount of carbs, proteins and vegetables. Don’t know much about hops? Well they make beer AND hot sauce better. At SH’ That’s Hot!, we use Citra hops which add a wonderful citrus flavor and aroma making the sauce perfect for eggs, tacos AND COOKING.
Heat Level: Low to Medium
Ingredients:
Directions:
Marinade chicken in 1.5 tbsp Habanero Hop Infusion hot sauce and 1.5 tbsp Olive Oil for at least 10min (30min-1hr for best flavor). Put a pot of well salted water on to boil. Chop up broccoli and mushrooms, keeping the broccoli in small florets. Cook pasta in salted water until al dente. Heat cast iron skillet or non-stick metal pan with 1 tsp of Olive Oil. Once oil is heated where you can see it start to make small waves. Place marinated chicken in a med-hot pan with 1 tsp of Olive Oil. Do not touch chicken until browns. Flip chicken then cover with a lid. Cook until brown on both sides and cooked through. Remove chicken from pan and turn heat to medium. Add 1 tbsp Olive Oil to pan and let heat up. Once heated, add vegetables and cook for 2-3min. Add 1 stick of butter and cook until vegetables are cooked ensuring broccoli is still firm and keeps bright green color (3-4min) and butter has browned and soaked up the juices from the chicken. Plate with pasta first then add veggies. Slice the chicken breasts and place on the pasta. Pour some of the delicious pan juices (flavored brown butter) over the chicken and serve.
]]>Are you looking for the perfect and unique recipe to share with your friends and family? These ginger snaps are made with SH' That's Hot! Carolina Reaper Throat Punch ... they provide just enough heat to make everyone coming back for 2nds (and 3rds and 4ths) but not too much so they are perfect for all ages.
Spice level: medium to hot
Ingredients:
Frosting (optional): 2 tbsp powdered sugar, 2 drops of SH' That's! Angry Ginger and a splash of milk (to get right consistency)
Directions:
Preheat oven to 350°F and grease some cookie sheets (you can use vegetable shortening, an oil spray or butter). In a large bowl, mix together the shortening and 1 cup of sugar, with a hand mixer. Add the egg and beat until light and fluffy. Add hot sauce to Molasses then mix molasses in with the egg/sugar mixture. In a separate bowl, mix dry ingredients (flour, baking soda, salt, ginger and cinnamon. Add dry mixture in small batches to the first mixture (so you don't get covered in flour) and beat until smooth and blended. Use your hands, a spoon or a melon baller and roll between palms to make 1 inch balls of dough, then roll each in sugar. Place cookie balls on greased cookie sheets, approximately 2 inches apart. Bake for 10-12 minutes, until the cookies have spread and the tops have cracked (the cracking doesn't mean they are dried out ... they will be perfectly moist). Remove the cookies from the oven and cool on a rack. Store in a Tupperware or other air-tight container for up to a week. If you want to add the frosting, do so after the cookies are cooled ... drip or brush sauce in cracks and on top and let dry.
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The best combination of sweet, salty and spicy. Try this quick & easy fruit salad with a twist at your next BBQ or block party that will have the whole party talking and asking for more. Made with SH’ That’s Hot! Habanero Hop Infusion, it adds just enough heat and flavor that will keep everyone surprised and asking for the recipe. Don't let the Habanero scare you ... the spice level is moderate and you can adjust based on the amount of sauce you use. The hops bring out a citrus flavor and aroma that takes this recipe to a new level. In a pinch, use whatever fruit you have in the fridge or what's in season (would be great with heirloom tomatoes, apples, pears or pineapple as well).
Heat Level: low to medium
Summer Fruit Salad - Ingredients:
4 peaches
2 mangoes
2 cucumbers
2 tbsp SH' That's Hot! Habanero Hop Infusion Hot Sauce
2 tbsp Extra Virgin Olive Oil (EVOO)
1/2 of a fresh lime, juiced
2 pinches of Salt
How to make it:
Dice the peaches, mangoes and cucumbers and put in a plastic or glass bowl. In a separate bowl, mix Habanero Hop Infusion, EVOO, lime juice and a pinch of salt to make the dressing. Pour 1/2 of dressing over fruit, toss with salad and add additional dressing to coat and based on desired spice level. Finish with one more pinch of salt on top. Serve and enjoy!
Fall / Winter variation - Ingredients:
2 packages of blueberries, washed
1 container of strawberries, washed & chopped
2 cucumbers
4 firm apples, cored & peeled
1 pineapple, cored & peeled (or use 1 can, drained)
2 tbsp SH' That's Hot! Habanero Hop Infusion Hot Sauce
2 tbsp Extra Virgin Olive Oil (EVOO)
1/2 of a fresh lime, juiced
2 pinches of Salt
How to make it:
Same as above