2 Ingredient Hot Sauce Recipes
Try these easy 2 ingredient recipes
1. Spicy Scrambled Eggs with Pretty Hot or Original
- Whisk the eggs
- Pour hot sauce of your choice in
- Cook with a bit of butter and serve
2. Easy Guacamole with Green & Gold
- Smoosh the Green & Gold into the avocado.
- Serve with corn chips
3. Devilled Eggs with Spicy Mustard
- Boil the eggs: 12 minutes should do it.
- Peel the eggs: Peel those fiddly little buggers.
- Cut and separate: Slice the eggs in half lengthwise and remove the yolks to a bowl.
- Mash the yolks: With a fork until smooth.
- Mix in the hot sauce : 2 tsp of Spicy Mustard per egg yolk. If you want a curry boost add some curry powder
- Fill the eggs: Using a spoon or piping bag, fill the egg halves with the spicy yolk mixture.
- Garnish and serve: Sprinkle with paprika or finely chopped chives for garnish. Serve cold.
4. Easy Dipping Sauce with Original
- Mix Original Hot Sauce and Mayo.
- Serve : Goes great with seafood or hot chips or even veggie sticks and roast veggies
5. Fish with Spicy Mustard Marinade
- Cover fish with Spicy Mustard
- Let sit in the fridge for 30 minutes
- Cook and serve. you can even coat potatoes and pumpkin in Spicy Mustard and air fry them for a tasty spicy coating
6. Spicy Jerky with Shit the Bed
- Prepare the meat: Slice the beef into thin strips, about 1/2 cm thick.
- Marinate : Cover liberally with Shit the Bed Hot sauce, vinegar and salt and toss to coat evenly. Cover and refrigerate for at least 8 hours, or overnight for deeper flavour.
- Lay out the strips: Arrange the marinated meat strips in a single layer on the wire oven racks. Avoid overcrowding the racks as this can trap moisture and prevent proper drying.
- Bake the jerky: in a low heat (80c) 3-4 hours, flipping the strips halfway through. Jam a wooden spoon in the door to help with airflow. The exact time will depend on the thickness of the meat, your oven's temperature, and your desired dryness. You can also use a dehydrator if you have one
- Is it done?: After 3 hours, remove a piece of jerky and let it cool completely. It should be dry to the touch, slightly pliable but not leathery, and bend without breaking. If it's still too moist, continue baking for longer intervals, checking every 30 minutes.
- Cool and store: Once dry, let the jerky cool completely on the racks before storing it in an airtight container in the fridge for up to 2 weeks.
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