Frank's RedHot Original

Frank's RedHot Original

My First introduction to this product was when researching Buffalo Wing Sauces for my book The Hot Book of Chillies, this sauce was reputedly used as the basis of the first buffalo wing recipie (Or so the rumor goes) and on the bottle they include a recipe to make your own.
From the first taste you can tell this is a Cayenne based sauce, it has a unique Cayenne peppery taste,. The sauce has a high % of peppers, giving it a good consistency and colour for an unthickend sauce. It is rated at just 450 Scovile Units making it a very mild sauce, it is excellent in Salad dressings or on chips (French Fries for anyone outside the UK).

Ingredients: Aged Cayenne red peppers (35%) Vinegar, Water, Salt and Garlic powder.

I picked this bottle up in Tesco’s but is is available mail order via Scorchio

Frank’s RedHot Original – Buffalo Chicken Wings

  • 2 Packs chicken wing pieces (approx 30 Wings)
  • 1 Bottle of Franks Redhot Original (148ml)
  • 100 g Butter


Bake (220°C for 30 mins) or deep fry the Chicken wings untill done (Check that fluids run clear). Melt the butter and mix with the Franks Redhot Original and use to coat the wings in a large bowl. Eat and enjoy.

Recipe Disclaimer

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Extra Hot Sweet Chilli Sauce

Extra Hot Sweet Chilli Sauce

I find the Asian style Sweet Chilli sauces in the supermarkerts often not hot enough (I am not being macho, I just like a bit more bite) This sauce is hot, but not blazin.. great where ever you would use the normal sweet stuff.


  • 40g Bird’s Eye Chillies
  • 200ml Water
  • 1 Bulb of garlic
  • 500g of Sugar (anything from 300g to 500g will work)
  • 100 ml Sherry Vinegar
  • 2 Desert Spoons Tomato sauce (Optional)

It is up to you if you deseed the chilli’s I don’t as while there is no heat in the seeds, the yellow veins that surround them contain most of it, but remove the stem and chop up in to smaller pieces

Peel the cloves of garlic and place them in a blender with the chilli’s then add a little of the water, blend until a very fine pulp.

Add all the ingredients into a thick bottomed pan and bring to the boil and simmer for 10+ mins stirring slowly, take great care when boiling sugar syrups can very bubble over and burn very easily.

Pour the sauce into a clean dry jar and once cooled keep in the fridge

Recipe Disclaimer

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This is a recipe from Derryck Strachan who used to run a course about cooking with Chillies. We used to sell Chipotles in Adobo in tins via mail orders, and you can still do with from either Hot-Headz or Scoricho, but they are very simple to make.

Ingredients :

  • Dried chipotles – 6
  • Large onion chopped
  • 6 cloves garlic
  • 6 tbsp cider vinegar
  • 6 tbsp tomato ketchup
  • 2 tbsp dark brown sugar
  • large pinch of salt
  • 450 ml water
  • 1 tbsp vegetable oil
  • allspice, cinnamon, cumin – to taste
  • 3 – 4 tbsp lime juice

Put the chipotles in pan with half the onion, 5 cloves garlic, vinegar, ketchup, sugar, salt, water, oil and spices.

Bring to the boil then simmer over a low heat for about 20 minutes or until chillies are soft and the mixture thickened

Remove the chilli mixture from the heat add the rest of the onion and the garlic, stir in the lime juice and season with spices and salt. Keeps for a week or so in the fridge.

You can buy Chipotle Chillies from a number of UK suppliers including: Hot-Headz and Chilli Pepper Pete

Recipe Disclaimer

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This time ChillipepperPete has sent us a recipe for some Hot and Spicy Vegetarian Somosas.

A Somosa is a fried or baked triangular shaped pastry shell with a savory filling, they originate from South and Central Asia.


  • 14 sheets of filo pastry
  • 3 large boiled and coarsley mashed potatoes.
  • 75g frozen peas
  • 50g sweetcorn
  • 1 small onion
  • 2 green chillis or 1 fresh naga
  • juice of 1 lemon
  • 1tsp ground coriander
  • 1 tsp ground cumin
  • 2 tbsp coriander leaf
  • 2 tbsp chopped mint
  • A little oil

Preheat oven to 200c. Cut each filo in half lengthways to give 28 thin strips. Lightly brush with oil.

Toss all the filling ingredients together in a large bowl. Add salt and lemon to taste.

Using 1 strip of the pastry at a time, place 1 tbsp of the mixture at one end of the strip and diagonally fold the pastry up to form a triangle shape.

Dont overfill or they will burst. Brush with oil and either bake in the oven or shallow fry gently for a crisp finish.

Fried stuff always tastes best though.

You can order Naga chillies online from ChilliPepperPete

Note: Want to know how to fold a Somosa see
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