Tattoo Hot Sauces

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.

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.

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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