3 Spicy Recipes with January's Hot Ones Box Hot Sauces

 Smokey J Hot Sauce Roasted Squash Soup

Serving size: 2-3 | Prep time: 10 min | Cook time: 1 hr 20 min

Equipment: Oven-safe sheet pan / casserole dish, parchment paper for easy clean up, stock pot or dutch oven, regular stand blender or a handheld immersion blender

Ingredients:

• 1 butternut squash, halved with seeds removed
• 4 tbsp Sam Sa’House Smokey J Hot Sauce
• 1/2 a mild onion (yellow or vidalia), roughly diced
• 2 large carrots, peeled and roughly diced
• 1 32 fl oz carton of broth (chicken or vegetable)
• 1-2 cloves of garlic (to taste), finely chopped
• 2 1/2 tbsp olive oil
• 2 tsp salt (+more to taste)

Instructions:

1. Preheat oven to 425° F
2. Brush inside of squash halves with 1 tbsp olive oil
3. Place the oiled sides down on a bake sheet covered in parchment paper
4. Bake for 50-60 minutes or until fork tender
5. When ready, remove from oven and let sit to cool
6. While the squash cools, add 1 1/2 tbsp of olive oil to a stock pot or dutch oven over medium-low heat
7. Add your diced onion and carrots to the pot with a tsp of salt
8. Sauté until the onion turns translucent and carrots are slightly softened, 7-10 minutes
9. Add your garlic to the pot and stir, cooking for 2 minutes
10. Scoop out the squash contents into a blender (or if using an immersion blender, into the pot) with the rest of the ingredients: onion and carrots, plus the stock
11. Either blend in your blender, or in the pot using your immersion blender
12. When blended, add soup back to the pot (if not already there)
13. Add 4 tbsp Smokey J and simmer for a final 5 minute to bring the flavors together
14. Mix in additional salt or hot sauce to taste
15. Plate in soup bowls and top with a dollop of sour cream or greek yogurt, plus an extra drizzle of Smokey J Hot Sauce & serve

 Spicy Queso Hot Sauce & Black Bean Nachos 

Serving size: 3-4 | Prep time: 15 minutes | Cook time: 7-9 minutes

Equipment: Standard sheet pan / baking sheet, parchment paper for easy clean up, box grater, colander, medium mixing bowl

Ingredients:

• 10 oz bag corn tortilla chips
• 6 oz block Monterey Jack cheese*, shredded
• 15 oz can black beans, drained and rinsed
• Good Heat Queso Sin Queso Hot Sauce
• 1 medium tomato, diced
• ½ a red onion, finely diced
• 1 jalapeño, thinly sliced (can sub pickled jalapeños)
• Cilantro as desired

*Swap for vegan cheese to make this entire recipe vegan!

Instructions:

1. Preheat the oven to 350° F
2. Shred your cheese, set aside
3. Drain beans & rinse under cold water
4. In a bowl, mix beans and a couple glugs of Queso Sin Queso hot sauce to coat
5. Layer half your chips onto your baking sheet 
6. Sprinkle over half the cheese, then half the beans
7. Repeat this layering with the rest of your chips, cheese, beans 
8. Bake for 7-9 minutes / until cheese is melted
9. Prep your tomato, red onion and jalapeño
10. Take nachos out of the oven and let sit for 1-2 minutes
11. Sprinkle tomato, onion, jalapeño and cilantro over the top in even layers
12. Drizzle extra Queso Sin Queso hot sauce to finish & enjoy!
13. Optional but fun: top with dollops of guacamole

 Spicy Sheet Pan Eggs with Hot Sauce

Serving size: 6 | Prep time: 5 min | Cook time: 15-20

Equipment: Standard 18x13” baking sheet, with parchment paper for easy clean up, large mixing bowl

Ingredients:

• 12 XL eggs
• ¼ cup your preferred milk
• 2 tbsp La Pimenterie Forbidden Fruit Hot Sauce (+ more to taste)
• ½ small bell pepper, diced or julienned (your preference)
• ½ small red onion, diced or julienned 
• 4-5 pieces cooked bacon, roughly chopped
• ¼ cup cheddar or shredded cheese of choice
• 1.5 tsp salt
• 2 green onions/scallions, thinly sliced
• Cracked black pepper, to taste
• Cooking spray

Instructions:

1. Preheat oven to 350° F
2. Spray baking sheet with cooking spray, then line with parchment paper and spray again lightly
3. In your mixing bowl, whisk together the eggs, milk, hot sauce and salt until yolks are blended
4. Pour egg mix onto your sheet pan
5. Sprinkle bell pepper, onion and chopped bacon in an even layer over the top
6. Then sprinkle cheese in an even layer over the top
7. Bake for 15-20 minutes or until eggs are set and do not look wet
8. Allow eggs to cool for a minute or two
9. Top with cracked with black pepper, a drizzle of extra hot sauce and sliced scallions to taste 
10. Cut into squares to enjoy on its own or on top of toast
11. Optional: swap out the bacon for cooked home fries or sausage per your preference!