Tattoo Hot Sauces

Tattoo Spicy Caribbean Shrimp Egg Rolls with Scotch Bonnet Curry

Quarantine definitely has us getting more creative in the kitchen, how about you guys?? Our own Chef Dan created this AMAZING Spicy Caribbean Shrimp Egg Rolls recipe. This is a great version of an egg roll with heat and sweet! This dish uses the famous Singapore Curry Noodle ingredients in an egg roll with heat from the Caribbean Scotch Bonnet peppers. We know you will love this one (we sure did)!

Tattoo Spicy Caribbean Shrimp Egg Rolls with Scotch Bonnet Curry

Ingredients:

  • 1 lbs shrimp, raw peeled and deveined
  • 1 egg white (save yolk to use as a sealer for the egg roll wrap)
  • 2 Tbsp. Cornstarch
  • ¼ cup cilantro
  • ¼ cup green onion, chopped
  • 1 Tbsp. Tattoo Scotch Bonnet Curry Hot Sauce
  • 2 Tbsp. Soy sauce
  • 2 cloves garlic, chopped
  • 1 tsp salt
  • 2 cups Cabbage, shredded
  • 1 cup Carrots, shredded or fine julienne
  • 2 cups Rice vermicelli noodles, rehydrated, and drained and squeezed dry
  • 2 cups Bean sprouts
  • 12 Egg Roll Wrappers
  • 6 Cups Oil for deep fryer (Can also be air-fried)
  • Sweet Red Chili Sauce

Instructions:

  1. In a food processor, put ½ of the shrimp, egg white, cornstarch, cilantro, green onion, Tattoo Scotch Bonnet Curry Sauce, soy sauce, garlic and salt.
  2. Pulse food processor until a paste is formed (do not over work!)
  3. Chop the other ½ of the shrimp into 1/3” pieces.
  4. Remove paste from food processor and put into large bowl. By hand add the rest of the ingredients (up to the egg roll wrappers) and mix all ingredients well so they are evenly dispersed.
  5. Heat Oil to 340®.
  6. Put about 2 ounces of the filling in the middle of the wrapper with the point of a corner facing you. Fold in the sides, and wrap tightly into a roll, brush the edge with the saved egg yolk whisked with a little water.
  7. Deep fry (or air fry) the egg roll until brown and crispy, about 4-5 minutes.
  8. Serve hot with a fifty-fifty mix of sweet red chili sauce and Tattoo Scotch Bonnet Curry Sauce for dipping. As always, dig in!

Hint: Traditional egg rolls are served with sweet and sour sauce or sweet red chili sauce mixed with Chinese hot mustard. Here we are substituting the hot mustard for the Tattoo sauce for the dipping sauce.


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 our own Chef Dan!

Tattoo Japanese Togarashi Pork Tankatsu Sandwich

In every culture there is some kind of fried cutlet, served crispy and often in a sandwich. Think of this version as an Asian fusion of Japanese flavors, in a Bahn Mi presentation on a brioche bun in the manner of an Iowa fair pork tenderloin sandwich. Talk about global fusion!

Tattoo Japanese Togarashi Pork Tankatsu Sandwich

Ingredients:

  • 4 Brioche Hot Dog or Hamburger Buns
  • 2oz Melted Butter
  • 8 ounces Pork Tenderloin, cut into 4 2 oz. medallions (cut from middle, save scraps for another dish)
  • 1 cup seasoned corn starch (seasoned with salt and pepper)
  • 2 eggs + ¼ cup of cold water
  • 2 cups Panko bread crumbs
  • 6 cups oil (for deep fryer). Can also be air-fried very nicely
  • 1 cup carrot, finely shredded
  • 1 cup cabbage Nappa, or green works fine, finely shredded
  • ½ t Rice wine vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • ½ tsp ground black pepper
  • 12 thin sliced cucumber
  • 1/3 cup Tattoo Togarashi Hot Sauce

Instructions:

  1. Brush inside of buns with melted butter, set aside.
  2. Put pork medallions between 2 sheets of plastic wrap, with a mallet, pound slightly to the size of the bun, about ¼ “ thick.
  3. Mix cornstarch with salt and pepper in a bowl. In a separate bowl whisk water and egg, and in a third bowl pour in panko bread crumbs.
  4. Dip pork cutlet into cornstarch to coat, shake off excess and put in egg mix, move from egg and toss in panko crumbs until well coated all over.
  5. Heat oil to 360®.
  6. In the meantime, mix shredded carrot, cabbage, salt, sugar, pepper and rice vinegar in a bowl and let sit. At this point, slice your cucumbers.
  7. Fry pork cutlet until nicely brown, about 3 minutes
  8. Put toast buns in a sauté pan to get the inside brown and buttery.
  9. On bottom of bun drizzle a little Tattoo Japanese Togarashi Hot Sauce, top with sliced cucumber and cabbage slaw mix. Top with hot fried pork cutlet and drizzle more Tattoo Japanese Togarashi Hot Sauce on top bun and serve. 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 our own Chef Dan

Crockpot Chicken Tortilla Soup with Tattoo Hot Sauce

In NC, it can be 70 degrees one day, and 45 the next. At least we can say it makes life a little exciting! Regardless of what the weather is like in your part of the world, you’ll really enjoy this delicious Crockpot Chicken Tortilla Soup recipe! This is an easy Crockpot Chicken Tortilla Soup that can be topped with either Avocado Serrano or Scotch Bonnet Curry! Which will YOU choose? (Either way, you can’t lose!)

Crockpot Chicken Tortilla Soup with Tattoo Hot Sauce

Ingredients:

  • 3 tablespoons butter
  • 1 yellow onion diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 2 cloves garlic
  • 2 cans chicken broth 14.5-ounce cans
  • 2 boneless skinless chicken breasts
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon taco seasoning
  • 14 ounces red enchilada sauce

    Add-ins

  • 1-2 cups heavy cream to make it creamy if desired, add during last hour
  • 1 can pinto beans drained
  • 1 1/2 cups corn frozen, not canned.
  • Garnish:

  • 1/2 cup fresh cilantro chopped
  • Sour Cream
  • Tri-Color Tortilla Chips (I got it in the produce section around the veggies/salad area)
  • Tattoo (whatever is your favorite flavor, I like the Scotch Bonnet)
  • Instructions:

    1. Add butter to saute pan over medium heat. Add in peppers, onion and garlic and cook vegetables are slightly tender. Add to slow cooker.
    2. Place chicken breast on top of the vegetables, add remaining base ingredients and cook on high for 3-4 hours.
    3. Once the chicken is cooked shred the chicken.
    4. Add remaining ingredients or those add-ons that you wish to add and cook on high for 1 hour.
    5. Serve with your choice of garnishes, and finish topping with either Scotch Bonnet Curry or Avocado Serrano. 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 Sandra of Dash of Sanity blog. View original recipe here.

Garlic Chicken Stir Fry with Himalayan Chile

This delicious Garlic Chicken Stir Fry is super-satisfying and easy to make. The recipe calls for 1 tablespoon of our Himalayan Chile, but it’s safe to say you can top it off with as much Tattoo as you would like. We hope you’ll try it out – it makes an awesome lunch or dinner idea!

Garlic Chicken Stir Fry with Himalayan Chile

Ingredients:

  • 1 tablespoon + 1 teaspoon vegetable oil divided use
  • 1 cup broccoli florets
  • 1 cup mushrooms halved
  • 1 yellow bell pepper cored, seeded and thinly sliced
  • 1 pound boneless skinless chicken breast cut into 1 inch pieces
    salt and pepper to taste
  • 4 cloves of garlic minced
  • 3/4 cup chicken broth
  • 1 1/2 teaspoons sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Himalayan Chile Hot Sauce
  • 2 teaspoons sesame oil
  • 2 teaspoons cornstarch

Instructions:

  1. Place 1 teaspoon of oil in a large pan and heat over medium high heat.
  2. Add the broccoli, mushrooms and bell pepper to the pan. Cook for 5-6 minutes or until vegetables are tender.
  3. Remove the vegetables from the pan; transfer to a plate and cover with foil to keep warm.
  4. Wipe the pan clean with a paper towel, then heat the remaining tablespoon of oil over high heat.
  5. Add the chicken to the pan in a single layer and season with salt and pepper to taste. Cook for 3-4 minutes per side, or until chicken is browned and cooked through.
  6. Lower heat to medium, add the garlic and cook for 30 seconds. Add the vegetables back to the pan.
  7. In a small bowl, whisk together the chicken broth, sugar, soy sauce, sesame oil and cornstarch.
    Pour the sauce over the chicken mixture and bring to a simmer.
  8. Simmer for 1-2 minutes or until sauce has just thickened. Then drizzle on 1 tablespoon of Himalayan Chile Hot Sauce.
  9. Serve immediately, with steamed rice if desired.

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 The Recipe Critic blog. View original recipe here.

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

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