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

Hot Ones Season 23 is almost here! In January’s Hot Ones Box shipment,  subscribers got the first taste of three new sauces from the upcoming Hot Ones Season 23 lineup. We’re so excited for you to try them, we put together three easy, no-fuss recipes made specifically for each hot sauce: 

January’s Hot Ones Box Hot Sauces

Sam Sa’House (pronounced S-oww-ce) Smokey J Hot Sauce: This sweet and smoky sauce is made with white-oak smoked jalapeño, smoked onion, agave and cumin, and is sure to become your next go-to on everything from breakfast tacos to pulled chicken sliders. Or, make our squash soup with just-right spice from Smokey J hot sauce (recipe below). 

Good Heat Queso Sin Queso Hot Sauce: Have you ever heard of a vegan queso hot sauce? We hadn’t, and the first taste blew our minds! Umami-packed nutritional yeast gives this hot sauce its vegan cheesy goodness. Try it on nachos (check out our super-quick and snacky recipe below), spread it on sandwiches or add it to mac and cheese. 

La Pimenterie Forbidden Fruit: La Pimenterie founder Julien aged a special blend of six different spicy peppers - red long, red habanero, red japaneño, chocolate habanero, bhut jolokia and Trinidad Scorpion peppers -  to make this spicy sauce. A must-have on eggs, try it in our breakfast bake recipe below.


 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


  • 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)


  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


  • 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!


  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


  • 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


  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!
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