Tattoo Hot Sauces

Spicy Stuffed Jack-o-Lantern Peppers

Okay, we’ll admit it. These Spicy Stuffed Jack-o-Lantern Peppers are more cute than they are scary. They are, however, a fun and creative way to use up leftover chili from the previous Spicy Crockpot Chili recipe. Here’s how to do it:

Spicy Stuffed Jack-o-Lantern Peppers with Himalayan Chile

Ingredients:

Ingredients:

    For the Seasoning:

  • Spicy Chili, either fresh or refrigerated (see previous recipe)
  • Orange Bell Peppers
  • Mexican 4 blend shredded cheese
  • Tattoo Himalayan Chile for ‘blood’ decoration

Instructions:

  1. Preheat oven to 350 and grease (or line with parchment paper to make oil-free) a Dutch oven or a casserole dish and use foil later to cover it.
  2. Using a sharp knife carefully cut the top off. Cut away the seed portion that will probably stay with the top. Then cut away any of the whiteish parts on the inside ribs and remove any seeds that fell in.
  3. Now you will use a small paring knife to cut out the face. You can use any Jack-O-Lantern patterns, but be mindful that the holes aren’t too big or your chili will run out through the very holes you just cut. Pro-tip: place one bean in each eye to help with leakage.
  4. Stuff peppers with the cooked chili. It can be hot or from the fridge since you will be cooking them. Top with enough cheese to cover the chili.
  5. Place stuffed peppers in the Dutch oven, (or in a casserole dish), cover and cook for 20 to 30 minutes or until the peppers are easily pierced. You can also place the cut pepper tops on a pan to bake at the same time.
  6. Once they are done baking, they will be hot and oozing, so use a large spoon to scoop them onto a plate. Carefully pour some more Tattoo Himalayan Chile into the eyes and over the edges of the top for an ‘oozy blood’ effect. And you’re done!

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 Kathy Hester for One Green Planet.

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.

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