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Recipes — Hot Line

Hot Line's Match Made in Hatch

This recipe uses Hot Line Hatchanero Hot Sauce. 1 lb fresh ground chuck or the blend of choice Make patties, season with fresh cracked Tellicherry black pepper, garlic powder and lightly with kosher salt, then grill. When burgers are cooked lightly finish with some applewood smoked salt on the tops. Put patty on butter grilled or toasted bun and top burger with sauteed yellow onions and sauteed thin sliced jalapenos or habaneros, pepper jack cheese or a white cheddar works well and HLPP Hatchanero. Add lettuce, tomato, bacon etc.


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Hot Line Hatchanero Dipping Sauce

This recipe uses Hot Line Hatchanero Hot Sauce. 1/2 C. Mayo 1/2 tsp Applewood Smoked salt 1/4 tsp black pepper juice of 1/2 lime 3 Tbsp HLPP Hatchenero Sauce 1 Tbsp minced onion


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Hot Line Hatchanero Burger

This recipe uses Hot Line Hatchanero Hot Sauce. 1 lb fresh ground chuck or the blend of choice Make patties, season with fresh cracked Tellicherry black pepper, garlic powder and lightly with kosher salt, then grill. When burgers are cooked lightly finish with some applewood smoked salt on the tops. Put patty on butter grilled or toasted bun and top burger with sauteed yellow onions and sauteed thin sliced jalapenos or habaneros, pepper jack cheese or a white cheddar works well and HLPP Hatchanero. Add lettuce, tomato, bacon etc.


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Hot Line Hatchanero Queso Dip

This recipe uses Hot Line Hatchanero Hot Sauce. Cook time: 45 mins Total time: 45 mins Ingredients 4 Ounces Hot Line Pepper Products Hatchanero or Ajo Hatchanero hot sauce ½ lb American cheese ½ lb Monterey Jack 2 tsp corn starch 1 tbsp olive oil 8 oz minced tomatoes 1 tsp fresh garlic (minced) ½ tsp ground cumin ½ tsp chili powder ¼ tsp cayenne pepper 5 oz evaporated milk 8 oz minced tomatoes 3 tbsps fresh cilantro (finely chopped) 2 tbsps scallions (finely chopped) ½ tsp salt (to taste) Instructions Cut American and Monterrey Jack cheeses into cubes and...


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Hot Line Ghost Pepper Voodoo Sauce

This recipe uses Hot Line Ghost Pepper Sauce. 1/4 C Ketchup 1 tsp jar minced garlic with juices squeeze of lemon 1 tsp cajun blackening seasoning 3 Tbsp HLPP Ghost Pepper Sauce (or Evil Ooze for less heat)


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Hot Line Beer Batter Shrimp

This recipe uses Hot Line Ghost Pepper Sauce. Ghost Pepper Beer Batter Shrimp 2 C. flour (1/2 C set aside for dredging) 1 tsp Salt 12 oz Beer (for this a Belgian White like Blue Moon or Shock Top would be great) 1 14 or more to taste HLPP Ghost Pepper Sauce 2 C. Panko Mix 1 1/2 C Flour and salt together. Add Beer and mix to a pancake batter consistency. Stir in Ghost Pepper sauce. Dredge shrimp into the flour, dip into batter and then roll in the Panko, fry until crisp.


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Hot Line Garlicky Greengo Roasted Corn Slather

This recipe uses Hot Line Garlicky Gringo Hot Sauce. 2 to 4 ounces Garlicky Greengo 1/4 cup Mayo 3 TB sour cream 3 TB minced fresh parsley 1 garlic clove, minced 1/2 tsp chili powder 1/4 tsp ground black pepper 1/4 tsp cayenne pepper (optional) 4 tsp juice from 1 lime 1 oz grated Cotija cheese Mix together, refrigerate for at least 1 hour then slather on your roasted or grilled corn on the cobb.


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