Sweat N Spice

Posted By:
SauceHound

Ingredients:
One baking chicken cut into pieces (about 5 pounds)
1 large red onion, chopped
1 C tomato puree
1/2 C sour cream
1/2 stick butter
1/2 C Dave’s Roasted Garlic Hot Sauce
Salt and fresh ground black pepper

Directions:

Salt and pepper chicken pieces. Fry onion in butter until lightly browned. Add tomatoes and simmer for a few minutes longer. Add sour cream and Dave’s Roasted Garlic Hot Sauce. Set aside.

Add chicken pieces to a deep baking dish and pour sauce to evenly coat.

Cover dish and bake in a 350 degree oven.

Check chicken after 90 minutes and test meat juices in the breast or thigh for doneness. Sauce may be thinned with stock or wine if too thick.

Posted By:
SauceHound

Ingredients:
2 cups Chiltepins
8 cloves garlic — (8 to 10)
1 teaspoon salt
1 teaspoon Mexican oregano
1 teaspoon coriander seed
1 cup water
1 cup cider vinegar

Directions:
Combine all ingredients in a blender. Puree on high speed for 3 to 4 minutes.
Refrigerate for one day to allow flavors to blend.
It keeps indefinitely in the refrigerator.

Posted By:
SauceHound

Ingredients:

8 oz. fresh salmon filet (skinned & boned), cut into 1/2 inch cubes
8 oz. uncooked fettuccine noodles
1/2 cup light cream (Half & Half)
1/4 cup Ring of Fire Garden Fresh Chile Sauce
2 tbsp butter
2 cloves of garlic, finely minced
parmesan cheese (optional)

Directions:

Follow cooking directions on package of fettuccine noodles and cook until desired doneness. In a medium saute pan, melt butter and saute garlic and salmon over medium high heat for approx. 4 minutes or until salmon is cooked and garlic is lightly browned. Add light cream and Ring of Fire Garden Fresh Chile Sauce and mix together for about 15 seconds or until bubbly. Remove pan from heat. Gently fold in cooked fettuccine noodles with salmon and sauce. Top with parmesan cheese if desired. Serves two.

Posted By:
SauceHound

Ingredients:

1 pound ground beef
1/2 cup New Mexican Green chiles, chopped
1 red bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
1 white onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon cumin
12 blue corn tortillas
1 cup shredded lettuce
2 cups of salsa
2 cups of grated cheddar cheese
1 cup guacamole
1 cup chopped tomatoes
Vegetable oil for frying

Directions:

Brown the beef in a skillet and drain the excess fat.
Add the chiles, bell peppers, onions, salt and cumin, and cook until the onions and bell peppers are tender.

Fry the tortillas in the oil for a few seconds until soft. Remove and drain on paper towels.

Place the beef mixture in the middle of the tortillas, roll them up and secure with toothpicks.

Fry the flautas in oil until crisp.

Place the lettuce on plates, place two flautas on top and top with salsa, cheese, guacamole and tomatoes.

Posted By:
SauceHound

Ingredients
1/2 C GarlicOHolic Hot Sauce
1 C ricotta or cottage cheese
1/2 C heavy cream
3 Large eggs
1/4 Pound fontina or feta cheese
2 TBS Olive oil
1/2 TBS Butter
4 Large red bell peppers, cut into 1/2 inch strips

Directions:

Preheat oven to 350 degrees. Pan spray an 8 inch glass pie dish. Heat oil and butter in a skillet over medium high heat. Toss pepper strips in oil to evenly coat and and saute for several minutes till pepper skins start to brown. Reduce heat to low, cover pan and let steam for 5 minutes.

While peppers are steaming, beat eggs and fold in cream, cheeses and GARLIC-A-HOLIC. Spread peppers evenly over bottom of baking dish pour cream mixture over peppers. Bake for 45 minutes in the center of the oven until pudding is set and golden. As a side dish, serve a large wedge or cut smaller wedges to serve as an appetizer.

Posted By:
SauceHound

Ingredients:

3 to 6 Piri Piri chiles
2 gloves of garlic, minced
juice of 1 lemon
pinch of salt
1 cup of extra virgin olive oil

Directions:

De-stem chiles.
Throw everything in a blender and puree.
Pour into a glass jar and let steep for at least 24 hours at room temperature.
Strain and return to jar.

Sauce will keep for one month in the fridge.

Posted By:
SauceHound

Ingredients:
1 large onion, diced
1 large bell pepper, diced
4 celery stalks, diced
1 pound smoked sausage, cut into 1/4 inch slices
1 TBS olive oil
4 C cooked chicken, chopped
3 C uncooked rice
2 cans French onion soup, undiluted
1 can each of chicken and beef broth
1/4 C CAJUN BOTTLE ROCKET

Directions:

Pre-heat oven to 350 degrees.

On stove top, combine first three ingredients in hot oil in a Dutch oven that has a tight fitting lid. Saute till sausage is browned.

Stir in chicken and rest of ingredients.

Cover Dutch oven and bake for 40 minutes, stiring after 30 minutes.

Serve with crusty bread and CAJUN BOTTLE ROCKET!

Posted By:
SauceHound

Ingredients:
1 Lb Fillet Steak cubed
10 Tomatoes – quartered
2 Tablespoons tomato puree
1 Cup of Curry Massalla Gravy as above.
Whole onion finely chopped.
2 Teaspoon Curry Powder
1 Teaspoon Chilli Powder
1 Finely Chopped Cayenne Chilli
4 Cloves Crushed Garlic
2 inches Root Ginger grated
5 Tablespoons Vegetable Oil
5 Tablespoons whole coriander leaves
1 teaspoon Garam Massalla

Directions:
Use a little water to make a paste of the curry powder and chilli powder.
Fry the onion in the veg oil until translucent, then add the garlic, ginger and chilli and stir fry on medium for two additional minutes.
Add the curry and chilli powder paste and stir in and fry for a further 30 seconds.
Add the beef pieces and seal well on all sides.
Add the tomato puree and water and cook on high heat for 15 minutes to reduce the sauce, stirring constantly.
Add the garam massala and stir in well. Reduce the heat and add the tomatoes, stir in and cover the pan, cook for 3 minutes without stirring.
Now add the whole coriander leaves, stir half-heartedly and serve!

Posted By:
SauceHound

Ingredients:

* 1/4 cup low sodium soy sauce
* 1/2 cup water
* 1/4 cup honey
* 2 tbs. peanut butter (preferably Chunky)
* 1 tbs. brown sugar
* 1 1/2 tbs. Ring of Fire® Habanero Sauce, Original or Xtra Hot
* 1/2 tsp. toasted sesame oil

Directions:

In a small bowl, whisk together soy sauce, water and honey.
In a sauce pan, melt peanut butter over low heat.
Once peanut butter is melted, gradually whisk soy sauce mixture until sauce is smooth and creamy.
Add the brown sugar, hot sauce and sesame oil.
Simmer sauce for 3-5 minutes.
Remove pan from heat.
Makes 1 1/4 cup sauce.
Stir fry vegetables, meat or seafood of your choice.
Add Thai peanut sauce approximately 2 minutes before the stir fry is cooked, lightly coating vegetables and meat.
Serve over rice or noodles.

Posted By:
SauceHound

Ingredients:
1 teaspoon vegetable oil
20 fresh jalapeno peppers, sliced
3 cloves garlic, minced
1/2 cup minced onion
3/4 teaspoon salt
2 cups water
1 cup distilled white vinegar

Directions:
In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes.
Add the water and cook for 20 minutes, stirring often.
Remove from heat and allow mixture to cool to room temperature.
Transfer the mixture to a food processor and puree until smooth.
With the processor running, slowly add the vinegar.
Pour into a sterilized jar with a tight lid.

This sauce will keep for six months when stored in the refrigerator.