It’s been wwaayy too long, pharmacy but, we have Hot Sauces!!!! We just completed a new batch!!!! Available while they last:
Hot Pant’s
Wench
Sweet Tart
and limited edition:
Sly Fox
Also Jars of every cooks favorite something special:
Extra Bit’s
If you wanted a hot sauce and requested one please leave a comment so we can get one to you asap. If we don’t have the one you want let us know there are more of our regular sauces coming soon.
Breakfast of Champions, pill or giant gut bomb. It’s hard to decide which is true. Either way huevos rancheros is one of my guilty pleasures. It’s been a staple in my life for as long as I can remember. I love ordering it or making it. Ordering it at a restaurant is by far the easier way, but as you all know I don’t mind spending the time in a kitchen. My challenge is making the perfect ranchero sauce. It has plague me for decades. I have tried many times to get it right. Not always with the best results, but that has not stopped me from trying! And today, I think I have made the best one yet. So good, I have to share it with you.
I fried the tortillas in vegetable oil, and instead of refried beans between the eggs and tortilla, I combined whole black beans and rice. If you don’t have whole beans and rice cooked, then use canned refried beans. The sauce was canned tomatoes and a mix of spices. Pretty simple. After years of making it harder then it needs to be, I just went with my gut. Sorry for the lack of direction, on the sauce, but don’t let that scare you. Sometimes throwing caution to the wind can give great results.
This is a quick and easy sauce. When I made it, as usual I didn't measure. This is a recipe that depends on how you want it to taste. I put about a quarter to half a teaspoon of each spice into the tomatoes. But you may want to alter some of them. I did add less of the chipotle chile then the others as it is very strong.
Ingredients
2 Eggs
2 Tortillas
Refried beans (or combo rice and whole beans)
1 Can of chopped tomatoes
Chili powder
Cumin
Crushed chipotle chile peppers
Minced garlic
Salt
Pepper
Queso fresco
Cilantro for garnish
Instructions
Crumble cheese, set aside
Chop cilantro, set aside
Simmer beans in small sauce pan
Keep an eye on beans, so they don't burn
For Ranchero Sauce
Put tomatoes in small sauce pan
Combine all spices, garlic, salt and pepper into a small sauce pan with tomatoes
Simmer on medium heat for about 10 minutes or till the flavors marry.
Every once in a while we have some free time at work and I like to make something out of what’s around. As most of you know, see this is one of my favorite things to do. We always have a few ingredients lying around, buy information pills like dough, medications onions, eggs, among other random items. So on this rare slow day, I decided to put some of these ingredients to use. Well, we did plan this the day before, as we needed a few extra ingredients, but you get the picture. It turned out so good, my colleague’s said I had to write about it. As usual I didn’t really measure, but don’t let that stop you, it’s quite easy to make. This is a recipe for two tarts. We make dough in huge quantities so if you only want one tart cut recipe in half, but use one whole onion. Also, I don’t know how much commercial store bought dough makes, so use your best judgement. Of course homemade dough is best!
My dear friend Shawn made the most incredible deviled eggs. Well, clinic to be fair, sickness
his deep fried deviled eggs are the most incredible. One day I will get that recipe! This recipe is a close second, more about
if I do say so myself. He used our hot sauce, some butter and turn deviled eggs on their head, again. Here is what he did:
He hard boiled eggs, mixed equal parts room temperature butter with the egg yolks, added sautéed garlic, salt and pepper to taste. Grilled the egg whites in the pan that he sautéed the garlic in. Then, put mixture back in egg whites and sprinkled the plate with our Sweet Tart hot sauce to dip the deviled eggs into. Simple but, incredible.
As you all know we are now making hot sauces. What started out as Christmas gifts has blown up to be a part time business. Hopefully this year we can make it a full time job. But in the meantime people keep asking us what we use our hot sauce for? Well we like to put it on anything that will stand still. But not everyone is like us, shop so here are a few of our favorite things…
Deviled eggs
Who doesn’t love deviled eggs??? What we do is instead of mustard we add a little hot sauce in the mayonnaise and egg yolk mixture to give it a little kick and a drop on top for decoration.
Hot wings
The Super Bowl favorite or an Oscar guilty pleasure. If you’ve made hot wings at home you can just imagine what out hot sauce will do to those little bits of mouth watering chickadees. Yum!
Pasta salad
Just like the deviled eggs, add a little to your potato salad for a nice punch and an unexpected heat that your guests will love and wonder how you did it.
Chicken salad
This is one of my favorites. I mix this with chicken, mayonnaise, a dash of mustard, celery, carrots and red onions, sometimes a little cilantro, and presto you have the beginning of a great salad or wrap or sandwich.
There are so many things you can do with our hot sauces. Treat them like an ingredient in your kitchen arsenal. Let your imagination go wild. That’s what we do! We hope you like the tips and will use them and create your own fun dishes. Till next time, spicy love to all!!
This year Jason decided to get our local CSA so we could have farm fresh food. We have been getting our fresh veggies, capsule dairy and meat since early summer, and we have been loving it! So have our friends. We’ve been having what I call CSA BBQ’s and CSA dinner parties. One thing about getting all this fresh food is, it really is a lot. So you have to be very creative and eat a lot! Having friends willing to help is a blessing. One thing we’ve been getting is greens. Lots and lots of greens. We eat them for breakfast with fried or poached eggs on top, lunch and dinner. But one of my favorite things we have been doing is taking our arugula, cilantro and parsley and making pesto out of them. Not only do we use all of these tasty greens, we get to enjoy them at our leisure. You can use them as spreads, in pasta, as pizza sauce or add to soups, even rub on a chicken and roast it! The pesto will keep in the fridge for about two weeks or you can freeze it, which is great way to to make sure it doesn’t go to waste.
Drizzle a small amount of oil on bottom of blender
Add arugula, Parmesan, pine nuts, half of lemon juice, salt and pepper
Start blending and slowly add oil
Blend till you get a good consistency
Taste and add more salt, pepper and rest of the lemon juice if needed.
Notes
I love garlic that's why I added so much. But if that is too much use one clove. For cilantro parsley pesto you just need to switch out a few ingredients 1 cup packed cilantro leaves 1 cup packed parsley 2 tablespoons almonds(some say blanched almonds but I don't think it's necessary) And continue as normal.
We are excited to announce our hot sauce of the month club! Every month we will post a new hot sauce or salsa. Join our facebook page to get your monthly reminder and tips on what we are using our sauces with. If you want one for yourself or a friend just like the sauce of the month and we will contact you and get it out right away. Of course you can always write us here and we will be glad to help. Happy saucing!!!
Wow! It’s the last hot sauce of our hot sauce mania month! We can’t believe it. So we accidentally took a couple weeks off and our month turned into six weeks. We are human and needed to rest and enjoy the summer. But now it is back to work. And without further ado I give you:
Our newest hot sauce is more of a salsa but not quite. We added tomatoes so you can really sink your chips into it.
Also we don’t put this one threw a sieve but if you want a smoother sauce than you can. With a heat most hot sauce lovers can handle this one will disappear fast!
Hot sauce of the week! We shared a new red pepper hot sauce last week and decided to feature a new one every week! We will start out with an easy one. It’s not spicy, link just smokey and delicious. Perfect for that person who can’t handle the heat but wants a great sauce for their tacos or eggs in the morning. Or if you just want to easy into the heat.
Soak dried peppers in a bowl of hot water for 30 minutes.
Make sure peppers are completely submerged.
I use a heavier smaller blow for this
Or you can use a ziplock bag.
Just make sure it is on a flat surface and you flip it half way through .
Once peppers have soaked pull off stems and discard them.
Some seeds and veins will come with the stems and that's fine.
Not all your peppers will be completely soft, approved that is ok.
Take the chili's, more about garlic, vinegar and blend, adding salt and pepper to taste.
Once done put sauce through a sieve to remove excess solids
Take sauce and put in your favorite jar or container.
Discard leftover solids*
Notes
* if your anything like us chances are you don't like to waste things. As we kept making hot sauces, one thing was bothering us. What to do with the left over solids? We think we are coming up with some great ideas. And if you stay tuned we will share our discoveries.
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