Tattoo Hot Sauces
Lobster Rolls with Japanese Togarashi

Lobster Rolls with Japanese Togarashi

Coming out of an awesome weekend at the Chefsfeed Indie Week in Boston, we were inspired by all the amazing fresh seafood of the area to whip up our own dish using our Japanese Togarashi. What better way than with a classic Lobster Roll? This is super easy to make, and would add an awesome flavor to your 4th of July festivities!

Lobster Rolls with Japanese Togarashi

Ingredients:

  • 4 cups cooked lobster meat, cut into bite-size pieces
  • 1/2 cup mayonnaise
  • 1/4 cup chopped chives
  • 1 tablespoon chopped celery
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • Generous squeeze of Japanese Togarashi
  • 4 brioche rolls

Instructions:

  1. Combine first 7 ingredients. Spoon 3/4 cup salad into each bun.
  2. Serve and enjoy!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by AllRecipes.com. View original recipe here.

Scotch Bonnet Curry Jerk Chicken

Jerk Chicken with Scotch Bonnet Curry

Grilling season is in full swing, and our grills have been firing up these last couple of weeks! We’re excited to share out our first recipe using our hottest of the Tattoo family – Scotch Bonnet Curry! This is super flavorful, and we encourage you to marinate the chicken overnight for maximum flavor impact! Enjoy!

Jerk Chicken with Scotch Bonnet Curry

Ingredients:

  • 2 tablespoons coconut oil melted
  • 1 tablespoon honey
  • 1 tablespoon allspice
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher salt (use 2 teaspoons if you don’t mind high sodium)
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons of Scotch Bonnet Curry
  • 8 (3.5 oz) chicken drumsticks, skin on

Instructions:

  1. In a small bowl, combine the first ten ingredients (all of them except the chicken) to make a paste.
  2. Line a large baking sheet with parchment paper. Arrange the chicken drumsticks in a single layer on the prepared baking sheet.
  3. Spoon the mixture on top, spreading it all over the drumsticks. Let it sit overnight, or at least 4 hours.
  4. When ready to bake, preheat oven to 400 degrees F.
  5. Bake until chicken is fragrant, well-browned and cooked through, about 45 minutes, making sure to turnover drumsticks halfway through baking (22 minutes in).
  6. Let cool for 5 minutes. Serve and enjoy!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Vered DeLeeuw of Healthy Recipes blog. View original recipe here.

Grilled Steak Kebabs with Kashmiri Coconut

The weather has been cooperating recently here in NC, and we couldn’t think of a better way to take advantage than by heating up the grill! Turn up the heat this summer with this delicious Grilled Steak Kebab recipe! This is also a great option for your Memorial Day Weekend 🙂

Grilled Steak Kebabs with Kashmiri Coconut

Ingredients:

For the Marinade:

  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, thinly sliced
  • 1 teaspoon paprika (preferably smoked paprika)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon oregano
  • 1/4 teaspoon black pepper

For the Shish Kebab:

  • 2 lbs. of sirloin steak
  • 3 assorted color bell peppers, cut into 1″ square
  • 1 red onion, cut into 1″ square
  • 8 oz. white button mushrooms, whole
  • 8 metal skewers*
  • Kashmiri Coconut Hot Sauce

Instructions:

  1. Combine marinade ingredients in a bowl and mix to combine.
  2. Trim any excess fat or silver skin from the steak and cut into 2″ cubes. Add to a large bowl with the vegetables.
  3. Add the marinade and marinate in the fridge for up to two hours.
  4. Assemble the skewer with the steak, onion, bell pepper, and mushroom. Repeat, switching the sequence if desired.
  5. Season once more with a pinch of flaky sea salt and black pepper.
  6. Grill 12-15 minutes, turning kebab to cook evenly.
  7. Garnish with cilantro, and drizzle with Kashmiri Coconut Hot Sauce. Dig in!

*Notes: If using wooden skewers, soak 30 minutes in water before grilling.


We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Lindsay of Vodka & Biscuits blog. View original recipe here.

Himalayan Chile Shakshuka Recipe

They say cooking is love made visible. To be honest, we aren’t really sure who “they” are or when they said it, but we definitely agree! This Mother’s Day, serve up this delicious shakshuka recipe to show mom how much you care. If you aren’t familiar with shakshuka, it is a wonderful, flavorful dish of eggs poached on top of a bed of tomato sauce. Serve it up for breakfast or dinner! The dish itself has quite a history and a few variations, but we love this version.

Himalayan Chile Shakshuka Recipe

Ingredients:

  • 1 tbsp olive oil
  • 1/2 onion, peeled and diced
  • 1 clove garlic minced
  • 1 bell pepper, seeded and chopped
  • 4 cups ripe diced tomatoes, or 2 cans (14 oz. each) diced tomatoes
  • 2 tbsp tomato paste
  • 1/4 cup Himalayan Chile hot sauce (or to taste)
  • 1 tsp mild chili powder
  • 1 tsp cumin
  • 1 tsp paprika
  • Pinch of cayenne pepper, or more to taste (careful, it’s spicy!)
  • Pinch of sugar (optional, to taste. This helps tone down the acidity of the tomato sauce)
  • Salt and pepper, to taste
  • 6 eggs
  • 1/2 tbsp fresh chopped parsley (optional, for garnish)

Instructions:

  1. Heat a deep, large skillet or sauté pan on medium. Slowly warm olive oil in the pan.
  2. Add chopped onion, sauté for a few minutes until the onion begins to soften.
  3. Add garlic and continue to sauté till mixture is fragrant.
  4. Add the diced bell pepper, sauté for 5-7 minutes over medium until softened.
  5. Add tomatoes, tomato paste, and Himalayan Chile hot sauce to pan, stir until blended.
  6. Add spices and sugar, stir, and allow mixture to simmer over medium heat for 5-7 minutes until it starts to reduce.
  7. At this point, you can taste the mixture and spice it according to your preferences. Add salt and pepper to taste, more sugar for a sweeter sauce, or more cayenne pepper and/or Himalayan Chile hot sauce for a spicier shakshuka (take it easy with the cayenne, it is extremely spicy!).
  8. Crack the eggs, one at a time, directly over the tomato mixture, making sure to space them evenly over the sauce (5 around the outer edge and 1 in the center should do it). The eggs will cook “over easy” style on top of the tomato sauce.
  9. Cover the pan. Allow mixture to simmer for 10-15 minutes, or until the eggs are cooked and the sauce has slightly reduced. Keep an eye on the skillet to make sure that the sauce doesn’t reduce too much, which can lead to burning.
  10. If mom (or yourself) prefer shakshuka eggs more runny, let the sauce reduce for a few minutes before cracking the eggs on top – then, cover the pan and cook the eggs to taste.
  11. Garnish with the chopped parsley, if desired. Enjoy!

We hope you have a great Mother’s Day celebrating all the moms and mother-figures in your life!


We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Tori Avey. View original recipe here.

Avocado Serrano Spicy Shrimp Tacos

Need some Cinco De Mayo inspiration? These amazing Avocado Serrano Spicy Shrimp Tacos are sure to be a huge hit! This mix of spices, cilantro, and fresh citrus alongside our Avocado Serrano makes for a winning lunch or dinner recipe!

Avocado Serrano Spicy Shrimp Tacos

Ingredients:

  • 20 medium shrimp peeled and deveined
  • 1 1/2 tablespoon olive oil
  • 1 clove garlic minced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon onion powder optional
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil
  • Squeeze of lime optional
  • 6 small flour tortillas (corn tortillas can also be used)
  • Tattoo Avocado Serrano (use as much as your heart desires)

Avocado Salsa:

  • 1 tomato seeded and chopped
  • 1 avocado peeled, seeded and cut into chunks
  • 1 jalapeno seeded and chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lime juice from half a lime
  • 1/4 cup loosely packed fresh cilantro leaves coarsely chopped

Cilantro Sauce:

  • 1/4 cup sour cream
  • 2 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice

Instructions:

To cook the shrimp:

  1. In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, and salt.
  2. Add in shrimp and toss to coat completely.
  3. Cover and refrigerate for at least 10 minutes or up to 24 hours.
  4. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes.
  5. Add the olive oil and shrimp.
  6. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes.
  7. Turn off heat and finish with a squeeze of lime (optional).
  8. To make the salsa:

  9. Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.)
  10. To assemble:

  11. Stir sour-cream with cilantro and lime juice in a small bowl; set aside.
  12. Grill tortillas on stovetop over the flame until lightly charred (this step is optional).
  13. Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce.
  14. Serve tacos with lime wedges on the side, and add Avocado Serrano over top as desired. Enjoy!!

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauce hashtag or tag us @tattoohotsauce to make sure we see your creations.

Credit: Original Recipe by Layla Atik of Gimme Delicious blog. View original recipe here.

Tattoo Kashmiri Coconut Shrimp Cake

Kashmiri Coconut Shrimp Cake

Created by Chef Matt Pace and featured in A Taste of New York, this super satisfying shrimp cake has definitely become one of our go-to recipes.
Try it for yourself, and if you want more heat, you can always indulge and throw in some more Kashmiri Coconut Hot Sauce.

Kashmiri Coconut Shrimp Cake

  • ½ cup mayo
  • ¼ cup crème fraîche
  • 1 Tbsp Creole mustard
  • 1 tsp Worcestershire sauce
  • 1 Tbsp lime juice
  • 2 tsp Kashmiri Coconut hot sauce (or to taste)
  • ½  lbs chopped shrimp
  • 1 cup Panko bread crumbs
  • ¼ cup chopped mint
  • 2 tsp Creole seasoning
  • 2 eggs

Instructions:

  1. Combine mayo, crème fraîche, mustard, Worcestershire, Kashmiri Coconut hot sauce, mint, lime juice, and seasoning in medium sized bowl and whisk until fully mixed. Taste mixture to make sure the taste/heat is where you want it and adjust if need be.
  2. Once you reach desired flavor, add in your shrimp, eggs, and panko and combine until ingredients are fully blended.
  3. On a baking sheet, form mixture into small patties, just smaller than a fist.
  4. When ready to cook, carefully place patties in deep fryer or skillet with vegetable or canola oil at 375 degrees and cook until shrimp is fully cooked and bread crumbs are golden brown.
  5. Once cooked, remove patties from oil and place on wire rack or paper towels to drain any excess oil.
  6. Drizzle Kashmiri Coconut on top of your shrimp cake, and enjoy the fruits of your labor.

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauces hashtag or tag us @tattoohotsauces to make sure we see your creations.

Credit: Chef Matt Pace of Cafe Booqoo

Tattoo Himalayan Sweet and Spicy Hot Wings

Himalayan Sweet and Spicy Hot Wings

Hot wing fanatic or not, these Himalayan Sweet and Spicy Hot Wings have pretty much become THE game night wings around our place.  Debuting on A Taste of New York and created by Chef Matt Pace, the flavor fusion of these sweet and spicy hot wings is SO good and we are excited to share it with you.
Try it for yourself, and if you want more heat, you can always indulge and throw in as much Himalayan Chile hot sauce as you desire.

Himalayan Sweet and Spicy Hot Wings

For sauce:

  • ½ cup sweet chili sauce
  • 2 Tbsp soy sauce
  • 2 Tbsp lime juice
  • 1 tsp ground ginger
  • 1 tsp kosher salt
  • 2 Tbsp Mountain Ridge Honey
  • 1 ½  Tbsp Himalayan Chile hot sauce
  • ½ cup chopped onion
  • 4 cloves garlic
  • 1 Tbsp black sesame seeds
  • 1 Tbsp white sesame seeds

For Chicken wings:

  • 2 cups all-purpose flour
  • ¼ cup corn starch
  • 2 Tbsp garlic powder
  • 2 Tbsp onion powder
  • 1 Tbsp paprika
  • 1 tsp white pepper
  • 1 tsp black pepper
  • 1 Tbsp kosher salt
  • 2 eggs
  • 6-10 chicken wings

Instructions:

  1. For your sauce, combine all sauce ingredients except the sesame seeds into medium saucepan and cook on medium heat until onions and garlic are cooked down and soft.
  2. Remove from heat and pour mixture into blender and purée until smooth.
  3. Pour sauce into medium bowl and add your sesame seeds, set aside.
  4. For your wings, combine all dry ingredients into large bowl or container and whisk ingredients together until mixed thoroughly.
  5. Beat eggs in separate bowl and set aside.
  6. Take wings and cover with dry mix, then dip into eggs, then back into dry mix, making sure wings are fully and well coated.
  7. Fry wings in 375 degree canola or peanut oil until golden brown.
  8. When wings are done, toss finished wings in sauce until fully coated and finish with diced green onion.
  9. Pour some Himalayan Chile hot sauce on your wings, sit back and enjoy.

We’d love to see what you’re combining your hot sauces with, and what you create in your own kitchen! Remember to snap a shot and use the #tattoohotsauces hashtag or tag us @tattoohotsauces to make sure we see your creations.

Credit: Chef Matt Pace of Cafe Booqoo

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