6 Recipes using Hot Sauce
Spicy, zippy, peppery, and fiery heat are all very different experiences – especially when asking folks who truly love spicy foods versus those who have delicate or highly sensitive palates (and maybe even stomachs). And, asking for “hot sauce” at your local restaurant may mean one very recognizable tabasco, or the one with “red hot” right in the name. Hot sauce aficionados often have their favorite based on which ingredient(s) provide the heat, whether the sauce is vinegary, and if it is just adding so much powerful punch that it blows out one’s taste buds so they cannot appreciate the food.
The number one, most common way to use and eat hot sauce is on chicken wings. This food trend began in Buffalo, New York in the 1960’s and has evolved into high-end culinary creations. Hot sauce has also grown in popularity beyond a once-in-awhile requested condiment used on eggs or fries.
Looking for recipes that include the flavors of hot sauce without chicken wings? Here are six ideas to get things fired up.
Bolder Bloody Mary Recipe
- 6 cups of tomato juice or your favorite base juice for Bloody Mary
- 12-ish shakes of tabasco sauce
- 3 tablespoons worcestershire sauce
- 3 teaspoons garlic salt
- Freshly ground black pepper to taste
- Regular vodka
- Pickle flavored vodka
- Old Bay seasoning
- Slices of bacon
- Traditional celery stalk
- Skewers of pickles or shrimp
- Jalapeno peppers
- Pepperocini peppers
- Mix all ingredients in a large pitcher with ice.
- Serve without vodka for a delicious mocktail.
- Add about one cup of alcohol if desired as well as one or all garnish ideas.
Kicked up Chili Recipe
- 2 pounds of ground beef
- 1 can of red kidney beans (do not drain)
- 3 ½ cups of crushed tomatoes or substitute with your favorite chunky tomato sauce
- 1 chopped onion
- ¼ cup cayenne pepper sauce
- Either 2 packages of prepared chili seasoning mix or make your own
Chili seasoning mix
- 2 tablespoons chili powder
- Red pepper flakes to taste
- 2 teaspoons cumin
- 1 tablespoon garlic powder
- Salt and pepper to taste
- In a large pan or skillet, brown ground beef, drain fat.
- Add the onion to the pan and allow to soften for about 5 minutes over medium heat.
- Stir in the remaining ingredients.
- Simmer for at least 20 minutes, stirring often.
- Serve with shredded cheddar cheese, sour cream, diced green onion, or sliced olives as desired.
Baked Buffalo Cauliflower Recipe
- 1 large head of cauliflower cut into florets
- ½ cup flour
- ½ cup water
- 1 tablespoon of garlic powder
- 2 teaspoons of paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the second baking step:
- ½ cup hot sauce
- 2 tablespoons of melted butter
- Heat the oven to 450°F. Prepare a baking sheet with cooking spray or lined with parchment paper.
- Mix the flour and dry ingredients in a large bowl. Whisk in water until the batter is smooth.
- Add the cauliflower to the mixture and mix well or toss with tongs to ensure all pieces are well coated.
- Spread the cauliflower onto the prepared baking sheet in a single layer.
- Bake about 10 – 12 minutes and flip the cauliflower. Continue baking another 10 minutes or so until the cauliflower is light brown.
- In a separate bowl, combine the hot sauce and melted butter until well blended then use a pastry brush to coat the cauliflower with the buffalo sauce mixture.
- Bake an additional 10 – 15 minutes or until the vegetables are crisp.
When serving, add celery sticks, carrot sticks and ranch or bleu cheese dressing.
Creamy Buffalo Chicken Dip Recipe
- 2 cups of cooked, shredded chicken
- 1 – 8 ounce package of softened cream cheese
- ½ cup of ranch style dressing
- ½ cup of hot sauce
- Heat the oven to 350°F.
- Mix all the ingredients in a large bowl then transfer to a shallow baking dish.
- Bake for 20 minutes, stir to make sure the dip is hot all the way through.
- Serve with crackers, tortilla chips, or vegetables.
Cajun Shrimp Recipe
- 2 pounds of large shrimp (31 – 35 count), cleaned and deveined
- 1 chopped large onion
- 1 chopped green bell pepper
- 1 tablespoon of olive oil
- 3 minced garlic cloves
- ½ cup of chicken broth
- 1 cup of tomato sauce
- 2 tablespoons of hot sauce (Try Louisiana style – milder than tabasco)
- Salt and pepper to taste
- 1/3 cup of minced, fresh parsley
- In a large pan, over medium heat, sauté the onion and pepper in olive oil until softened.
- Add the garlic and stir while cooking for one minute.
- Stir in the chicken broth, tomato sauce, hot sauce, salt and pepper.
- Allow to simmer for 10 – 15 minutes and stir occasionally.
- Toss in the shrimp and allow them to cook in the mixture about 5 minutes or until they are pink.
Garnish with fresh parsley.
Try serving over rice or biscuits or with a grilled vegetable like zucchini planks or asparagus.
Spiced up Sweet Treat Ideas
- Add 1 tablespoon of hot sauce to your favorite brownie mix or recipe (or peanut butter cookies) for a treat with a touch of heat.
- Mix hot sauce with caramel sauce and coat freshly popped popcorn.
- Create a ganache by combining ¼ cup of heavy cream with ½ cup of dark chocolate and ¾ teaspoon of sriracha over medium heat. The ganache can be used as a drizzle over most cooled baked goods including cookies, crispy cereal treats, or even ice cream.
With a bit of creativity and planning, you can incorporate a version of hot sauce into every aspect of your meal from cocktail to dessert. The punched up flavors range from peppery to vinegar heat and can be fine tuned to suit your palette. Hope you find a way to work some twang and spice into your favorite recipes.