With different levels of heat and different countries of origin there are just as many varieties of hot sauce as ways to use
Found on restaurants tabletops and in pantries across the world, hot sauce is a great way to infuse some fire into your meals.
Everyone has their favorite type, so experiment with sauces that may be vinegar-based (like Tabasco®) or pepper-based (like
green chile sauce) to find your favorite kick.
Hot Bean-and-Cheese Dip
A great spur-of-the-moment appetizer this dip uses pantry staples like canned pinto beans, refried beans, canned diced tomatoes,
shredded cheddar cheese, and of course, hot sauce. Bake it in 20 minutes.
Andouille sausage may add a little bit of spice to this traditional gumbo, but the biggest kick of heat comes from the hot
sauce. Use half a teaspoon, or a full teaspoon if you dare. Spicy but oh, so good.
The name jambalaya comes from the French term "jambon" or ham, an ingredient in early recipes. But Creole cooks are known
to vary the meats in this hallmark rice and tomato recipe. This shrimp and sausage version takes less than 40 minutes.
Marinate peeled deveined shrimp in a host of N'awlins spices and a splash of hot sauce for just two hours and then bake. You'll
have the party appetizer that everyone will rave about. So be sure to print out extra copies of the recipe.
Andouille sausage and a few drops of hot sauce give this traditional Cajun rice and bean dish a real flavor kick. But beans
and rice help tame the heat enough to make it perfect for kids and adults with sensitive palates.
Peeled raw shrimp are chopped in the blender and seasoned with hot sauce, scallions, sautéed vegetables, cilantro and panko
to make a seafood burger extraordinaire. If you don't have time to make the homemade salsa, use cocktail sauce.