The Largest Selection Of Hot Sauce In Canada!

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Recipes

Pain Is Good Chicken Tortilla Soup

          

  • 2 skinless, boneless chicken breasts, cut into cubes
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 2 (14.5 ounce) cans chicken broth
  • 1 cup frozen corn kernels
  • 1 cup chopped onion
  • 1/2 teaspoon chili powder
  • 1 tablespoon lemon juice
  • 1 cup Pain Is Good Batch #37 Salsa
  • 8 ounces corn tortilla chips
  • 1/2 cup shredded Monterey Jack cheese (optional)

Directions:

  1. In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well.
  2. Add the broth, corn, onion, chili powder, lemon juice, and Pain Is Good Batch #37 Salsa. Reduce heat to low and simmer for about 20 to 30 minutes.
  3. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.

 

Mad Dog Honey Reaper Sriracha Chicken Wings

          

  • 2 tablespoons baking powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon smoked paprika
  • 2 1/2 pounds chicken wing sections
  • 1/3 cup honey
  • 1/3 cup Mad Dog 357 Reaper Sriracha Sauce
  • 1 tablespoon seasoned rice vinegar
  • 1/4 teaspoon sesame oil
  • 1 pinch sesame seeds, or as desired
  • Add all ingredients to list

Directions:

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and place an oven-proof wire rack over the foil.
  2. Whisk baking powder, salt, black pepper, and paprika together in a small bowl. Place chicken wings in a large bowl. Sprinkle 1/2 of the baking powder mixture over wings and toss to coat. Sprinkle remaining baking powder mixture over wings and toss to coat again. Place wings onto the rack of the prepared baking sheet.
  3. Bake in the preheated oven for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy, about 15 minutes more. Transfer wings to a large bowl.
  4. Whisk honey, Mad Dog 357 Reaper Sriracha Sauce, rice vinegar, and sesame oil together in a bowl until glaze is smooth. Drizzle glaze over wings and toss to coat completely. Transfer wings to a serving platter and sprinkle sesame seeds over the top.

 

Fat Cat Kung Pao Chicken

         

  • 1 pound skinless, boneless chicken breast halves – cut into chunks
  • 2 tablespoons white wine
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil, divided
  • 2 tablespoons cornstarch, dissolved in 2 tablespoons water
  • 1 ounce Fat Cat “Siamese” Sriracha Sauce
  • 1 teaspoon distilled white vinegar
  • 2 teaspoons brown sugar
  • 4 green onions, chopped
  • 1 tablespoon chopped garlic
  • 1 (8 ounce) can water chestnuts
  • 4 ounces chopped peanuts

Directions:

  1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
  2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, Fat Cat “Siamese” Sriracha Sauce, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
  3. Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.

 

The Shizzle Caribbean Jerk Stir-Fry

           

  • 1 Tablespoon vegetable oil
  • 1 green bell pepper, seeded and cubed
  • 1 red bell pepper, seeded and cubed
  • 1/4 cup sliced sweet onions
  • 3/4 pound skinless, boneless chicken breast, cut into strips
  • 2 1/2 teaspoons The Shizzle Original Recipe Jerk Marinade
  • 1/2 cup plum sauce
  • 1 tablespoon soy sauce
  • 1/4 cup chopped roasted peanuts

Directions:

  1. Heat the oil in a large skillet over medium-high heat.
  2. Cook and stir the bell pepper and onion in the oil until slightly tender, 5 to 7 minutes.
  3. Remove pepper and onion from the skillet and set aside.
  4. Add the chicken to the skillet; season with The Shizzle Original Recipe Jerk Marinade; cook and stir chicken until no longer pink inside.
  5. Pour the plum sauce in with the chicken; add the bell peppers and onions; toss to combine.
  6. Cook until the peppers and onions are heated completely, 3 to 5 minutes.
  7. Sprinkle with soy sauce and chopped peanuts to serve.

 

Georgia Minty Peach Chicken Salad

          
  • 3 fresh peaches – peeled, pitted, and cubed
  • 2 cups cubed cooked chicken breast
  • 1 cucumber, seeded and chopped
  • 1/4 cup white wine vinegar
  • 1/4 cup minced fresh mint
  • 1/3 cup white sugar
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons Georgia Peach & Vidalia Onion Hot Sauce
  • 2 avocados – peeled, pitted, and cubed

Directions:

  1. Combine peaches, chicken, and cucumber in a large bowl.
  2. Blend vinegar, mint, sugar, lemon juice, salt, pepper, and Georgia Peach & Vidalia Onion Hot Sauce in a blender until vinaigrette is smooth. Drizzle vinaigrette over peach mixture; toss to coat.
  3. Cover bowl with plastic wrap and refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

 

Ole Ray’s Sloppy Joes Recipe

          
  • 1 1/2 pounds lean ground beef
  • 1/2 teaspoon garlic powder
  • 1 (16 ounce) jar Ole Ray’s Gourmet Sloppy Sauce
  • 3 teaspoons brown sugar
  • salt to taste
  • ground black pepper to taste

Directions:

  1. In a medium skillet over medium heat, brown the ground beef; drain off liquids.
  2. Stir in the garlic powder, Ole Ray’s Gourmet Sloppy Sauce and brown sugar; mix thoroughly. Reduce heat, and simmer for 30 minutes. Season with salt and pepper.

 

Smart Ass Sausage, Peppers & Onions

  • 3 tablespoons olive oil
  • 3 pounds Italian sausage links
  • 3 red bell peppers, sliced
  • 2 green bell peppers, sliced
  • 2 large red onions, sliced
  • 3 cloves garlic, chopped
  • 2 (12 fluid ounce) bottles beer
  • 1 (6 ounce) can tomato paste
  • 3 tablespoons chopped fresh oregano
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons Smart Ass Hot Sauce
  • salt and pepper to taste

Directions:

  1. Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, Smart Ass Hot Sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

 

Voodoo Beanie & Weenie Quesadilla

          

Directions:

  1. Pour soup and Voodoo Chile Bacon Taco Hot Sauce into a small microwave safe bowl. Wrap tortilla and hot dog with a clean, lightly moist cloth. Place soup, tortilla, and hot dog in microwave and cook on high approximately 30 seconds, or until tortilla is hot and pliable and the soup is hot.
  2. Place hot dog and soup in center of tortilla; sprinkle with cheese and roll. Microwave for an additional 10 seconds to fully melt the cheese.

 

Sir Fartalot’s Warm Chicken Nacho Dip

          
  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 1 (1 pound) loaf processed cheese food, cubed
  • 2 large cooked skinless, boneless chicken breast halves, shredded
  • 1/3 cup sour cream
  • 1/4 cup diced green onion
  • 1 1/2 tablespoons taco seasoning mix
  • 1 tablespoons minced Jalapeño pepper
  • 2 tablespoons Sir Fartalot’s Hot Sauce
  • 1 cup black beans, rinsed and drained

Directions:

  1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, jalapeno pepper and Sir Fartalot’s Hot Sauce into a slow cooker.
  2. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours. Stir in the black beans, and cook 15 more minutes to reheat.

 

Lynchburg Warm Steak & Potato Salad

          
  • 1 pound new potatoes
  • 1 pound beef sirloin steak
  • 1 1/4 tablespoons Lynchburg Tennessee Whiskey Steak & Burger Seasoning
  • 8 cups mixed baby salad greens
  • 1 pint cherry tomatoes, halved
  • 2 tablespoons minced shallot
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon dried tarragon

Directions:

  1. Place potatoes into a pot, and fill with enough water to cover. Bring to a boil and cook until tender but still firm, about 10 minutes. Drain and cover to keep warm.
  2. Preheat oven to broil or preheat a grill for medium-high heat. Season both sides of steak with Lynchburg Tennessee Whiskey Steak & Burger Seasoning. Broil or grill steaks for 6 to 8 minutes per side, or to desired doneness.
  3. Meanwhile, whisk together oil, vinegar, mustard, and tarragon for dressing; season dressing to taste with Lynchburg Tennessee Whiskey Steak & Burger Seasoning.
  4. Divide greens, tomatoes, and shallots among 4 plates. Cut warm, unpeeled potatoes into quarters; slice steak into 1/4 inch thick strips. Top salad greens with steak and potatoes; drizzle dressing over salads. Serve warm.

 

Tatanka Hummus Pizza

          
  • 1 (10 ounce) can refrigerated pizza crust dough
  • 1 cup hummus spread
  • 2 tablespoons Tatanka 2 Hot Sauce
  • 1 1/2 cups sliced Portabella mushrooms
  • 1 cup broccoli florets
  • 2 cups shredded Monterey Jack cheese

Directions:

  1. Preheat the oven to 475 degrees C (220 degrees C).
  2. Thoroughly mix Tatanka 2 Hot Sauce with hummus.
  3. Roll out pizza crust and place on a pizza pan or baking sheet. Spread a thin layer of Tatanka/hummus over the crust. Arrange sliced mushrooms and broccoli over the hummus, and top with shredded cheese.
  4. Bake for 10 to 15 minutes in the preheated oven, until the crust is golden brown and cheese is melted in the center. Slice and serve.

 

Vicious Viper Spicy Baked Beans

          
  • 4 slices bacon, or more to taste, cut into bite-size pieces
  • 1 small onion, chopped
  • 2 (28 ounce) cans baked beans
  • 1/2 cup ketchup
  • 1/2 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared yellow mustard
  • 1 tablespoon Vicious Viper Hot Sauce
  • 1 tablespoon chili powder
  • 1 tablespoon mustard powder

Directions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook and stir bacon in a large skillet over medium-high heat to render some fat, 2 to 3 minutes. Stir onion into the rendered fat and cook until the bacon is crisp and the onion is tender, 7 to 10 minutes.
  3. Stir baked beans, ketchup, brown sugar, Worcestershire sauce, prepared mustard, Vicious Viper Hot Sauce, chili powder, and mustard powder together in a large bowl; add bacon mixture and stir. Pour the mixture into a 13×9-inch baking dish.
  4. Bake in the preheated oven until the liquid has thickened, 45 to 55 minutes.

 

Wild Turkey Chicken Roll Ups

          

Directions:

  1. At least 4 hours before cooking: Roll each chicken breast (small end to large end), wrap with bacon slice and secure with toothpick or bamboo spear. Place rolled chicken breasts into a shallow glass container and add salad dressing to marinate. Cover and put in refrigerator for 2 hours, turning occasionally.
  2. Lightly oil grill and preheat to high.
  3. Remove chicken rolls from marinade and grill over hot coals until bacon browns; move to cooler spot on grill and cook another 25 minutes or until chicken juices run clear. Baste with Wild Turkey Barbecue Sauce, turning and basting for another 10 minutes or until ready to serve.

 

Queen of Farts Hawaiian Macaroni Salad Recipe

           

  • 1 lb. Elbow macaroni
  • 1 (5 ounce) bottles Queen of Farts Hot Sauce
  • 1 cup Mayonnaise
  • 8 oz. Ham, cubed
  • 1 cup Carrots, shredded
  • 1 tsp. Olive oil

Directions:

  1. In a medium saucepan cook macaroni until soft. Drain macaroni and toss with olive oil, let chill.
  2. In a small bowl mix mayonnaise and Queen of Farts Hot Sauce, pour over macaroni and stir until well coated.
  3. Add ham and shredded carrots and stir until well incorporated. Chill in refrigerator until cold and then serve.

 

Voodoo Killer Bacon Chili

         

  • 1 (1 pound) package bacon
  • 3 pounds ground beef
  • 4 cloves garlic, minced
  • 2 cups red wine
  • 3 (28 ounce) cans diced tomatoes
  • 2 (14 ounce) cans tomato sauce
  • 2 teaspoons vegetable oil
  • 5 (19 ounce) cans kidney beans, rinsed and drained
  • 6 tablespoons chili powder
  • 1/4 cup ground cumin
  • 3 tablespoons paprika
  • 2 tablespoons distilled white vinegar
  • 2 tablespoons dried minced onion
  • 2 tablespoons crushed red pepper flakes
  • 1/4 cup Voodoo Chile Porcus Infernum, The World's Best Bacon Hot Sauce
  • salt and ground black pepper to taste

Directions:

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble and set aside.
  2. Heat a large stock pot over medium-high heat and cook and stir the ground beef until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the bacon and minced garlic. Reduce heat to medium-low and stir in the red wine, diced tomatoes, and tomato sauce.
  3. Increase the heat to medium-high and bring to a near boil. Mix in the kidney beans. Season with chili powder, cumin, paprika, vinegar, dried minced onion, red pepper flakes, Voodoo Chile Porcus Infernum, The World's Best Bacon Hot Sauce, salt, and pepper. Reduce heat to medium-low and simmer for 1 hour 30 minutes, stirring often.

 

Baconnaise Crab Dip

         

  • 11 oz cream cheese, softened
  • 1 small onion, finely chopped
  • 1 cup Baconnaise
  • 3 (6 oz) cans of crab meat, drained and flaked
  • 1/8 tsp garlic powder
  • 1/4 cup chopped chives
  • Salt or Bacon Salt to taste

Directions:

  1. Preheat oven to 375F.
  2. Mix the cream cheese, onion, baconnaise, crab, garlic powder and salt or Bacon Salt in a mixing bowl.
  3. Spread it into a baking dish and bake for 20 minutes.
  4. Serve hot with French bread or water crackers.

 

Baconnaise Potato Salad

         

  • 2 lbs small potatoes - skin on, chopped into 1/2 inch pieces
  • 2 tbsp dijon mustard
  • 1 cup Baconnaise
  • 3 stalks finely minced celery
  • 2 tbsp chopped parsley
  • Salt and pepper to taste

Directions:

  1. Place potatoes in a pot of boiling salted water and cook for approx. 16 minutes until tender but still firm.
  2. Drain and place in cold water immediately.
  3. Pre-mix Baconnaise and Dijon mustard, then add to potatoes with minced celery and parsley.
  4. Add salt and pepper to taste.

 

Ass Kickin' Chipotle Honey Peanut Brittle

         

Directions:

  1. Grease large cookie sheet.
  2. Place a heavy 2 quart saucepan over medium heat - slowly heat corn syrup, salt and water - stir constantly until the sugar is dissolved and boiling.
  3. Place a candy thermometer in mixture until temperature reaches 300 degrees Farenheit.
  4. Remove from heat and stir in Ass Kickin' Chipotle Honey Peanuts, margarine or butter and baking soda.
  5. Once all ingredients are mixed well, immediately pour onto the cookie sheet.
  6. Use two forks to lift and pull peanut brittle mixture into a rectangle approximately 12"x12".
  7. Once cooled break into pieces and enjoy!

 

Southwestern Mole

         

  • Mole seasoning
  • 6 boneless, skinless chicken thighs
  • 2 tbsp olive oil
  • 1 large white onion, chopped
  • 1 14.4 oz can diced tomatoes
  • 1/4 cup golden raisins
  • 2 tbsp sugar

Directions:

  1. In a deep skillet, heat oil over medium-high heat.
  2. Saute onions until soft. Add chicken and brown each side.
  3. Combine remaining ingredients and Mole seasoning in a bowl.
  4. Add mixture to skillet and stir to coat chicken.
  5. Reduce heat; simmer uncovered for 30 minutes, turning chicken a few times.

 

Ass Kickin' Cookies

         

  • 1 1/2 cups packed brown sugar
  • 1/2 cup margarine or butter, softened
  • 1/2 cup shortening
  • 1 12 oz can Ass Kickin' Peanuts
  • 2 eggs
  • 2 tsps vanilla
  • 3 cups of all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda

Directions:

  1. Heat oven to 375 Farenheit.
  2. Mix brown sugar, margarine or butter shortening, eggs, and vanilla. Stir in remaining ingredients.
  3. Drop dough by rounded teaspoons full about 2 inches apart onto lightly greased cookie sheet.
  4. Flatten with greased bottom of a glass dipped in sugar.
  5. Bake 8-10 minutes or until golden brown. Immediately remove from cookie sheet. Makes about 6 dozen cookies.

Devil's Revenge Wild Rice

         
  • 1 stick butter or margarine
  • 1 clove fresh garlic minced
  • 1/2 cup fresh onion minced
  • 1 cup uncooked wild rice
  • 1/2 lb. fresh mushrooms sliced
  • 3 cups chicken broth
  • 2 tbl Hot Sauce From Hell Devil's Revenge
  • 1/2 cup slivered almonds

Directions:

  1. Pre-heat oven to 350 Farenheit.
  2. Melt butter in a large sauce pan. Saute mushrooms, onion, garlic, almonds and rice; stirring until mushrooms are tender.
  3. Pour rice mixture into a shallow baking dish, stir in chicken broth and Hot Sauce From Hell Devil's Revenge.
  4. Cover and bake 1-1 1/2 hours or until rice is tender.

 

Spontaneous Combustion Party Mix

         
  • 1 stick butter or margarine
  • 1 1/4 tsp. seasoning salt
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 4 1/2 tsp. Worcestershire sauce
  • 2 cups Wheat Chex cereal
  • 2 cups Bran Chex cereal
  • 2 cups Corn Chex cereal
  • 1 cup Spontaneous Combustion Peanuts
  • 1 cup cheese crackers

Directions:

  1. Preheat oven to 250 Farenheit.
  2. Melt butter in a large shallow roasting pan (approximately 15x10x2) in oven.
  3. Stir in seasoning salt, garlic, onion and Worcestershire sauce. Add cereal, Spontaneous Combustion Peanuts and crackers.
  4. Stir well until all pieces are coated.
  5. Heat in oven 1 hour stirring every 15 minutes.
  6. Spread Spontaneous Combustion Party Mix on absorbent paper to cool. Makes about 9 cups.

 

Ass Kickin' Cajun Meatballs

         

Directions:

  1. Mix all ingredients together in a large bowl. Shape into 1 inch balls and place evenly on a cookie sheet.
  2. Bake at 350 Farenheit for 30 minutes, or brown in a fry pan and simmer in soup broth until thoroughly cooked.
  3. Use as an appetizer: place Ass Kickin' Cajun Hot Sauce in a bowl and dip meat balls into it and ENJOY!

 

Ass Kickin' Ghost Stuffed Peppers

         
  • 4-6 bell peppers, any color
  • 5 tbsp. olive oil
  • 1 tsp. salt
  • 1 onion chopped
  • 1 clove of garlic chopped
  • 1/2 cup shredded
  • parmesan cheese
  • 1 lb. ground beef
  • 1 1/2 cups cooked rice
  • 1 cup ketchup
  • 1-2 tbsp. Ass Kickin' Ghost Pepper Hot Sauce

Directions:

  1. Heat oven to 350 Farenheit.
  2. Remove tops and seeds from bell peppers and place in boiling water for 10 minutes to soften.
  3. In large skillet place oil, onions and garlic, saute 2-3 minutes.
  4. Add ground beef, salt and Ass Kickin' Ghost Pepper Hot Sauce. Cook until all pink disappears.
  5. Mix in rice, cheese, ketchup and salt.
  6. Stuff peppers and place in a baking dish.
  7. Bake 350 degrees for 35-45 minutes.

 

Ass Kickin' Roasted Garlic Stuffed Mushrooms

         

Directions:

  1. Remove mushroom stems, chop and saute with onions. Remove from pan when onions are soft.
  2. Cook sausage well, drain, and break into small pieces. Return to pan with onion mixture.
  3. Add cream cheese, and cook on low heat until cream cheese melts.
  4. Mix in 3 tbsp. or more Ass Kickin' Roasted Garlic Hot Sauce. Stuff each mushroom center with mixture.
  5. Place evenly on a cookie sheet and bake for 20 minutes at 350 Farenheit.

 

Ass Kickin' Chipotle Mashed Potatoes

         
  • 2 1/2 lbs. potatoes, peeled, cut into large pieces
  • 4 garlic cloves, peeled
  • 1 cup grated sharp white cheddar cheese
  • 1/2 cup milk or cream
  • 2 tbsp. butter
  • 2 tbsp. Ass Kickin' Chipotle Hot Sauce
  • Salt and Pepper

Directions:

  1. Boil potatoes and garlic in large pot of salted water until potatoes are very tender, about 20 minutes.
  2. Drain. Return to pot. Mash with potato masher.
  3. Immediately add cheese, milk, Ass Kickin' Chipotle Hot Sauce and butter; mash until smooth and cheese is melted.
  4. Season to taste with salt and pepper or add more Ass Kickin' Chipotle Hot Sauce for an extra kick!

 

Ass Kickin' Chile Lime Shrimp and Rice

         

  • 3 cups cooked rice
  • 2 tbsp. olive oil
  • 3/4 cup chopped onion
  • 1 1/2 pounds peeled and de-veined large shrimp
  • 2 tbsp. butter
  • 1/2 tsp. salt
  • 2 tbsp. Ass Kickin' Chile Lime Hot Sauce

Directions:

  1. Coat shrimp in Ass Kickin' Chile Lime Hot Sauce and let sit for 15 minutes.
  2. Heat a large skillet over medium-high heat.
  3. Add olive oil and onions; cook 1 minute.
  4. Add shrimp and cook 4-5 minutes or until desired degree of doneness, stirring occasionally. Remove from heat.
  5. Add 2 tablespoons butter and stir until melted and mixed with shrimp.
  6. Salt to taste. Place shrimp over rice before serving.
  7. Place the remaining Ass Kickin' Chile Lime Hot Sauce on the table for an extra kick!

 

Original Buffalo Wings

         

Directions:

  1. If preferred, split wing joint, pat dry.
  2. Deep fry at 350 Farenheit for 10-15 minutes until completely cooked and crispy; drain.
  3. Put in a bowl, add sauce and toss until wings are completely covered.
  4. Serve with Blue Cheese and celery.

 

Grilled Borracho Chicken

         

  • 4 boneless, skinless chicken breast
  • 1 oz. Los Chileros Chipotle Rub & Mix
  • 1/2 cup dark beer
  • 1/4 cup fresh lime juice
  • 2 tbsp olive oil
  • 4 cloves garlic, sliced
  • 1 tsp. each, salt and pepper
  • 1/4 tsp. cayenne pepper or Los Chileros Chile Molido

Directions:

  1. Combine marinade ingredients in a gallon sealable plastic bag.
  2. Add chicken and toss to coat.
  3. Marinate in refrigerator for 30 minutes to 2 hours.
  4. Grill chicken on medium-hot grill until cooked, about 5 minutes on each side. Serves 4-6.

 

Salsa de Chile Ancho

         

  • 3 Ancho Chiles
  • 2 tomatillo; husks removed
  • 2 garlic cloves, peeled
  • 1/2 small red onion, diced
  • 2 tbsp. oil
  • 3/4 cup water
  • 1/4 tsp. salt

Directions:

  1. Remove stems from dried anchos and discard.
  2. Rinse chiles and pat dry with paper towel.
  3. Heat oil and fry chiles over medium heat for about 5 minutes, turning frequently to avoid burning.
  4. Remove chiles from oil and drain. In the same oil, fry the garlic and tomatillos until lightly browned.
  5. In blender combine water, tomatillos, garlic and crushed, fried chiles. Blend for about 5 seconds.
  6. Combine blended ingredients with onion and fry for 5 minutes.

 

Chilly Chiles Chipotle Salsa

  • 1 tsp. olive oil
  • 1 clove garlic, minced
  • 2 tbsp. onions, minced
  • 1/2 cup low salt chicken broth (may substitute water or vegetable broth for a vegetarian version)
  • 3 Roma tomatoes chopped, or use 3 - 4 canned tomatoes, chopped, if fresh unavailable
  • 2 tbsp. tomato sauce
  • 2 small Chipotle Moritas, stems and seeds removed, chopped or substitute 1-1/2 tsp. Chipotle flakes.
  • Salt and pepper

Directions:

  1. In a large, shallow skillet, sauté garlic and onion in olive oil.
  2. Add rest of ingredients and simmer 10 - 12 minutes or until thickened and most of the liquid has evaporated.
  3. Season with salt and pepper if desired. Makes 3/4 cup.

The secret to this sauce is to simmer it until it is reduced to a lovely thick consistency. Serve slightly warm with good quality tortilla chips!

If you double this recipe, don't double the chipotles unless you really want it to be HOT!

This salsa can be frozen and reheated as a pizza sauce, quick pasta sauce, or as a sauce to be served with grilled chicken.

 

Chile Chicken with Walnuts

  • 4 cups water
  • 2 ½ lbs. chicken parts such as breast, thighs, and legs
  • 2 - 4 dried aji amarillo chiles or 2 - 4 teaspoons aji powder
  • 4 cloves garlic
  • ½ cup chopped onion
  • 2 tbsp. walnuts
  • ½ cup soda crackers, crushed
  • 1 cup evaporated milk
  • ¼ tsp. oregano
  • 1 tsp. salt or to taste
  • 3 tbsp. corn oil
  • ¼ tsp. turmeric
  • 2 tbsp. grated parmesan cheese
  • 1 ½ lb. potatoes, cooked in skin, peeled and sliced lengthwise
  • 8 black olives
  • 2 hard boiled eggs, peeled and quartered

Directions:

  1. Bring the water to a boil in a large pot. Add the chicken pieces, and simmer over moderate heat for 20 minutes.
  2. Remove the chicken, cool, and tear into strips or threads. Reserve the broth.
  3. If using Aji pods, remove the stems, and soak the pods in very hot water for 20 minutes or until soft.
  4. In a food processor or blender, combine the aji, garlic, onion and ¼ cup water and process to a paste. Remove to a bowl.
  5. In the processor or blender, combine the walnuts, crackers, milk, oregano and salt and blend until smooth.
  6. Heat the oil in a pan. Add the onion and aji pepper mixture and stir-fry until golden over low heat. Add the turmeric and stir another minute.
  7. Add 2 cups of the reserved broth, chicken strips, and Parmesan cheese and bring to a boil.
  8. Add the evaporated milk mixture and cook, stirring constantly over low heat for 5 minutes. It should be smooth and easy to pour. If too thick, add more broth until you have reached the desired consistency.
  9. To serve, place the potato slices in the middle of a serving platter or individual plates. Pour the chicken with sauce over them. Garnish with black olives and hard boiled eggs. Serves 6-8

Adapted from The Exotic Kitchens of Peru by Copeland Marks The soda crackers in this recipe are used as a thickener for this delightful sauce. Boneless chicken breasts and canned chicken broth can be substituted for the chicken parts and water, just cube the chicken and brown until cooked through, then add the sauce, and thin as required with chicken broth.

 

Hot Sauce Condiment

    • 2 tsp. olive oil
    • 1 large onion chopped
    • 2 cloves garlic, sliced
    • 3 teaspoons dried aji amarillo chile powder
    • 8 sprigs fresh cilantro, ends trimmed and chopped
    • ½ tsp. salt
    • 1/8 tsp. pepper
    • 6 soda crackers
    • 1 tsp. distilled white or cider vinegar

Directions:

  1. Heat olive oil in a skillet. Add the onion and garlic and stir fry over low heat for 2 - 3 minutes, until softened. Cool.
  2. Transfer the onion mixture to a blender or food processor and add all the remaining ingredients. Process until smooth.
  3. Serve at room temperature. Can be refrigerated for 2 days only. Makes about 1 cup.

Adapted from The Exotic Kitchens of Peru by Copeland Marks, this is a delicious sauce that would go well with any meat or fish, or it can be drizzled on a tortilla wrap filled with avocado, tomatoes and cheese.

 

Aji Amarillo-Pineapple Mojo

  • 4 dried aji amarillo pods
  • 1 ripe pineapple, peeled and finely diced
  • 1 medium-sized red onion, finely diced
  • 1 yellow or red bell pepper, finely diced
  • ½ cup finely sliced scallions, green part only
  • ½ cup chopped cilantro
  • ¼ cup pineapple juice
  • Salt and freshly ground black pepper

Directions:

  1. Soak the aji Amarillo in very warm water to cover for ½ - ¾ of an hour.
  2. Drain the chiles, discard seeds and stem and chop finely.
  3. Combine the chiles with the pineapple, onion, bell pepper, scallions, cilantro and pineapple juice.
  4. Add salt and pepper to taste. Cover and refrigerate for up to 3 days.

From Latin Flavours on the Grill by Douglas Rodriguez. This salsa is terrific served on the side, or spooned over grilled pork, chicken, or fish.

 

Hula Girl Cheese Bread Spread

         

  • 1/2 Cup Mayonnaise
  • 1 1/2 Tsp Hula Girl Chipotle Habanero Sauce
  • 2 Tbsp Grated Onion
  • 1 Cup Shredded Cheese
  • 1 Tsp Finely Chopped Parsley or Cilantro
  • French Bread Slices or Steamed Cauliflower Head

Directions:

  1. Mix ingredients together, spread on bread slices.
  2. Broil or bake until golden. Can be spread on cauliflower and baked until melted and golden.

 

Johny's Slow Cooked Pork and Sauerkraut

         
  • 1 14oz. cans sauerkraut, drained
  • 3 cups sour cream
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 3 tbsp paprika
  • 3 tbsp Johny 5 hot sauce

Directions:

 

  1. Cut pork into one inch cubes, sear in skillet with oil and garlic.
  2. Add to slow cooker and simmer for 2 hours on medium setting.
  3. Add 1/2 the sour cream, 1/2 the paprika, and all the sauerkraut, simmer 2 hours.
  4. Shred pork completely with fork and add Johny 5. Simmer 30 minutes.
  5. Remove from heat, and add remaining ingredients. Serve hot or cold on fresh sourdough rolls.

 

Heat Chart