Here are some safe handling tips and a few of my favorite recipes.
Safe Handling Tips
Due to the nature of our sauces and the creation process, they won't mold or spoil and have a shelf-life of three years or greater, but usually it's used up by then. Refrigeration is not necessary, but we do recommend it for maximum freshness and it will thicken up when cooled. Always shake before using as the contents will settle. Our sauces are fully pasteurized, professionally prepared and vacuum sealed with Ball/Mason jars or in the case of A Mother's Revenge, a vacuum sealed 10 oz cherry jar.
Be especially careful with touching sensitive parts of your body after handling the sauce. Wash your hands thoroughly after contact with a degreasing dishwashing soap. Remember capsaicin is the active ingredient that gives a pepper it's oomph. Capsaicin is also an oil and plain water and lotion type soaps will just smear it around. This also brings up an urban myth about drinking water helps to reduce the heat in your mouth. WRONG, in fact, even though water may temporarily ease the hurt, it will only spread the joy around even further. Try bread, milk, crackers or cheese instead of water and please, please, keep this away from young children.
Our hot sauces will stain clothes, counter tops, wood and most all plastics. We don't suggest storing or using plastics with our sauces, nor do we suggest using metal, especially true silver, unless you're trying to clean them up:) A bit of common sense is involved here as with any other "dangerous" household product. Feel free to ask us any questions and we'll get right back to you as soon as we can.
Now for the good part, MY recipes-grrrrrr.
Sorry sweetie, these are mine, mine, mine and no one can have them ever. I made them, I use them and they're mine, mine mine. Oh, OK, I guess I can share a few--grrrrr.
These recipes are of my own creation and I really don't care if you copy them, rename them, print them, enter the cooked recipe in a contest, give them away, burn them, alter them or whatever. All I ask that you give me the credit that I'm due by mentioning my sauce as an ingredient if you use it and just say some cool guy gave me this recipe. I also ask that you do not use my recipe names and call them your own. A recipe cannot be copyrighted, but a name can and is as are mine, so please show me due respect and don't steal them :)- Thank You...
Mile Island Chicken Delight©
is the list of ingredients you need for this incredibly hot and tasty treat.
few tablespoons of my hot sauce
or orange juice (pineapple preferred)
or 4 skinless chicken breasts
a non-metal container put in Jeff's Incredible Kick You Ass Hot Sauce©
(more or less to preference) lemon juice and pineapple or orange juice, mix
mixed, add an equal amount of olive oil and mix once again. Try to have an equal
amount of oil and juice/pepper solution.
the chicken breasts in the solution and cover, put in refrigerator for 15
minutes, take a fork and lightly poke holes into, but not through the chicken,
DON'T overdo it. Continue to marinade, stirring and turning occasionally for
another 45 minutes.
I always BBQ these, I've only included grilling instructions, but you can also
pan-fry, broil or bake.
chicken on low heat (not flaming) charcoals and prepare the marinade.
cooking the chicken- put marinade solution in a sauce pan and boil it for a good
3 minutes under a medium heat. DON'T USE MARINADE UNLESS IT IS BOILED. Stir
occasionally and add some more hot sauce and continue to boil.
the marinade solution is boiled, turn off the heat and add some flour or corn
starch. Corn starch has twice the "thickening" power. Add a little at
a time and stir till it starts to thicken slightly then pour into a cool serving
the chicken is ready, remove from the grill and lightly dust both sides of the
chicken with black pepper using a spoon to push the pepper into the chicken.
Pour the marinade/gravy solution over the chicken. Usually at the same
time I am cooking my Hometowne Veggiemix
recipe works with pork or steak too, so experiment to find your taste. ©JB-01
can whole small potatoes drained.
small can of mushrooms
small can of sliced carrots
method, but preferred---
fresh vegetables instead. Steam if possible, if not then boil until softened.
The carrots will take the longest.
butter, chives, sage, sweet basil and a touch of rosemary in a bowl with the
vegetables until all are coated with the spices. Be sure to use real butter and not margarine, etc... Use
enough butter that you have made a "paste".
in aluminum foil seam up and shiny side on the inside and place on the grill.
Open and stir on occasion, every 15 minutes, be careful of the steam.
Once the liquid boils away mostly, they are done. Remove from heat and
let stand covered in foil for a few minutes.
can pour sauce gravy or otherwise on the vegetables too, put I prefer them to be
as they are cooked.
So, You want a little
taste of what I go through when I make my hot sauce, huh? Well I'll give you one
of the many steps of my recipe. !!!!!WARNING---THIS
COULD BE DISCOMFORTING TO SOME--- I
suggest you experiment first with some mild peppers to see how it affects you,
then you can try and experiment with the hotter ones. Any pepper works for this
but I usually use "Green" peppers such as: Spanish Spice, Garden
Salsa, Serrano, Anaheim, and Poblano. I generally don't "smoke" hot
peppers together with mild peppers, but I do warn you, preparing smoking and
powderizing hot peppers, can be very very painful. Wear cooking gloves, have
plenty of fresh air, and a moist bandana around nose & mouth, I also suggest
goggles. Even if you are very careful, without protection I can assure you that
"HOT" will happen. Trust me when I say a flying seed in the eye is
quite painful. This will create a very smoky flavored seasoning addition,
and depending on how you finish chopping, will also alter the outcome.
First you will need at least 1 pound of peppers chop the peppers into
small pieces, the smaller the pieces the faster they will smoke. I personally
use a glass cutting board and a pizza cutter and slice into very small pieces.
Heat the oven to 150-170 degrees. Using a gas oven, keep door shut, on an
electric oven or toaster, prop the door open about 1 inch.
Place the peppers along the bottom of a large Teflon, steel, or glass
cooking sheet, DON'T use an aluminum pan, and spread them out.
Cook like this for a good hour, occasionally stirring.
Once you note that they are starting to wrinkle and curl, turn the heat
up to 350 degrees. By this time you should smell the peppers in the kitchen
cooking. Check every 15 minutes and stir occasionally once the oven gets to 350
degrees and continue cooking for a good hour.
Turn oven down to 200 degrees and just wait until they are brownish. This
could be 5 minutes to 2 hours depending on the type and quantity of peppers
used. Once they start to get
crunchy take out of the oven and place on a clean cutting surface. I use a glass
cutting board and a coffee cup to roll over them and crush to a powder. BE
WARNED about the airborne powder at this point.
Well there you go ---"Ashed Remains"©---
I hope you like it and remember, a little goes a long way.
For storage purposes a spice container works well or any other airtight
container. To maintain longer shelf live, I suggest to keep refrigerated or
frozen if you don't plan on using for a while.
One pound of peppers will yield about ¼ cup powder. ©JB-01
This is a basic recipe for making a marinade or spicy salad dressing. You
will need a glass jar, I use old Tabasco™,A-1 Steak Sauce™, soy sauce or
other various bottles that have a shaker top with a screwed on lid. For best
results use a 12 oz. jar. The following recipe will make approximately 1 cup.
In a small saucepan combine ¾ cup of peanut oil (you may use olive oil)
and a ¼ cup of dark sesame seed oil. slow cook on a low-med heat for about 5
minutes, stirring occasionally. Remove from heat and immediately add 1½
tablespoons of flaked red peppers, a small pinch of whole mustard seeds or
coriander, and 1 clove. Cover and let stand for about 9 hours. Using a funnel
and a coffee filter, strain the mixture into a clean bottle. Add a few whole
dried or fresh peppers into the bottle and enjoy:)
This is a simple recipe that
is good for a marinade or for a cool refresher on a "hot" day
Use a 2 quart pitcher for this basic recipe. Increase or decrease
proportionately if needed. Ingredients:
½ cup sugar
6½ cups water
¾ cup of lemon juice, fresh
squeezed is preferred, about 3 lemons. lemon juice concentrate works well.
2-4 Jalapeno Peppers
depending on the size of the peppers. Remove stems and chop them up, seeds and
Directions: Dissolve the
sugar in ½ cup water, DON'T boil, just simmer on a low heat.
Pour the remaining 6 cups of COLD water in the pitcher with the lemon
juice and the jalapenos.
After the sugar is dissolved, combine into the pitcher.
Refrigerate for 1-3 hours.
WARNING----below is a scale
of hot factor.
1 hour low to medium
2 hours medium to hot
3 hours hot
3+ hours--- well let's just say the more time the ingredients react with one another, the hotter it gets:) In other words if you make it "mild" and keep the unused portions in the fridge, then it won't be mild when you use it next time. When you feel it is ready, simply strain into a glass using a coffee filter, or it you like, drink it with the peppers. If using as a marinade, wait till 2 hours setting time, then start the marinating process, in about 1 hour you will be done with chicken or pork. With Beef, I would suggest no less than 3 hours. Be sure to keep it in the refrigerator while marinating to avoid bacteria growth and always keep tightly sealed. ©JB-01
These tasty little treats
aren’t for the faint-hearted. They will add spice to any pasta dish, or if you
dare, a meatball sandwich. I make a lot of them at one time and store the rest
in the freezer until I need them. The ingredient list below is for 1 batch.
You will need the following
un-greased small (mini) or
medium muffin pan (s) Do not use baking cups.
glass jar with a tight seal
1 pound ground beef and or
pork.(85% lean at least)
(You may also use ground
2 slices of finely crumbed
fresh bread, crust and all
up to ¼ cup of chopped
green peppers (I prefer sweet orange peppers)
up to ¼ cup chopped onions
(I prefer red onions)
Jeff’s Incredible Kick
Your Ass Hot Sauce ©
Spices: (use to your
preference, but don’t over do it) oregano, sage, salt, black pepper
Preheat oven to 350°
In a large bowl combine all
of the ingredients except the hot sauce into a bowl, and knead together
thoroughly with your hands. I suggest using plastic non-coated or non-powdered
gloves for those that don’t wish to use their bare hands. Either way, wash
your hands thoroughly after you are finished.
After all ingredients are
mixed, add hot sauce to your preference. If you find that the “lump” isn’t
as thick, then add more bread. If it is too thick, then add more sauce, or plain
ketchup. After the sauce is mixed in form into meatball and place into the
muffin pan(s). Don’t make the meatballs too large. They should be almost as
round as the pan that is holding them, but still having enough room for the
grease. Using extremely lean meat is the best way to go. I never use less than
Bake at 350° for about 40
minutes. I have never used mini-muffin pans with this recipe, so you should
decrease the total cooking time for them. Since I generally have 4 medium
muffins pans (24 total) I check on them at 1 hour cooking time.
----CAREFUL---Tear off an
oversized sheet of aluminum foil. Remove the pans from the oven and place over
the muffin pans, tightly sealing the top and the bottom of the pans. Make sure
you have a good grip and flip the pan over and rest on a flat surface. Slowly
open the foil and drain the grease into the glass jar. As soon as the grease is
drained, carefully lift the muffin pan and turn upright. The “Meteors”
should still be”stuck” to the pan, if not, then simply place back in the
pan. Baste more hot sauce all over the “Meteors” and place back into oven
for an additional 30 minutes. You may also use plain ketchup.
Once finished use a fork or
a spoon and remove from the pans and place on a plate. If freezing them, wait
until cooled then put them in plastic wrap or container and freeze. Makes about
The grease saved in the jar
can be used later as a marinade or to spice up eggs or just about anything when
you need it. Just seal it and keep it in the refrigerator.
Well, we hope you enjoyed
and or will enjoy these recipes and use your imagination. Add some sauce to
deviled eggs for an extra kick. Remove the pimento pepper in green olives, add a
touch of sauce then stuff it back in. Mix in a little sauce and chopped peppers
and make hot cookies. You get the idea.
Please use our sauces carefully and intelligently and we hope you'll enjoy them and use them at your own risk :)