Tattoo Hot Sauces

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


  • 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)


  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.

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


  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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