Eats Heat 5 Pepper Sauce Recipes

EATS! MIDWEST BLT WITH 5-PEPPER SAUCE

Steps:

• Cook the bacon in a skillet over medium heat to desired doneness. Dust with cayenne pepper and black pepper while cooking. Set aside on paper towels until needed.
• Slice the green tomatoes 1/8 to 1/4-inch thick. Dip the tomatoes into the buttermilk, and then coat with the breading. Ensure all areas of the tomatoes are covered completely.
• In a saute pan or deep-fryer, heat the oil to 350 degrees F. Saute or deep-fry the tomatoes until golden brown. Set aside on paper towels until needed.
• Take the melted butter and spread evenly on both sides of the Texas toast. Brown each side of both pieces on a flat top grill or in a clean saute pan. Brown to desired doneness.
• Apply the EATS! Heat 5-Pepper Sauce to the toast in a "Z" fashion. Place the lettuce on top of one toast slice, followed by the fried green tomatoes. Place the bacon on the other slice of toast.
• With your thumbs on the green tomatoes, flip and place on top of the other piece of toast that has bacon on it. With a sharp knife, cut the sandwich on a diagonal.
• With a sharp knife, cut your jalapeno lengthwise into 2 equal halves. You can use whole jalapenos if desired. Using toothpicks, push through one half jalapeno and place on top of one of the cut sandwich halves. Repeat for the other jalapeno and sandwich half. Serve with your choice of side.
• Add the olive oil, garlic, 10 habaneros and jalapenos, 8 Scotch bonnets, 4 ghost and Thai chile peppers and the yellow onions to a medium saucepan over medium heat. Cook for 3 minutes. Add 1/2 cup each of the Cajun spice, cayenne and crushed red pepper. Cook for 1 minute. Pour the mixture into a blender and puree. Place the puree in the refrigerator to cool, about 1 hour.
• Once cool, add the remaining 1/2 cup Cajun seasoning, cayenne and crushed red pepper for added flavor. Stir in the wing sauce, vinegar, mayonnaise and lime juice. Add the 1 reserved raw chile pepper of each kind, and stir well.

SOMALI CILANTRO AND GREEN CHILE PEPPER SAUCE

Steps:

• In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.

WANGS 'N' HEAT

Steps:

• For the wings: Marinate the wings overnight in the refrigerator in the hot sauce, peanut oil and pureed chiles and garlic. Pour enough peanut oil in a large frying pan to float the wings in. Heat to 350 degrees F. Deep fry the wings for 15 minutes. Mix the Sriracha and Jamaican jerk seasoning to taste to make a sauce. Toss the wings in the sauce.
• For the blue cheese sauce: Cream the Roquefort cheese with the mayonnaise and mix in peppers. Season with salt and pepper. Serve with the wings.