Lou’s Savory Sauces: HOTT PEPPER SAUCE Wins 2011 Fiery Food Challenge!

For more information on the Fiery Food Challenge and ZestFest, visit www.zestfest2011.com or contact Pamela Betz at pambetz@aol.com or 407-876-4467.

No it’s not Liquor. Its a Hot Chili Pepper related to the Habanero. the Scotch Bonnet stands as one of the Hottest Peppers in the world.

Heat Rating:
100,000 – 350,000 Scoville Units.

Compared to the jalapeño with a heat rating of 2,500 – 8,000 Scoville Units.

Most importantly the Scotch Bonnet is the main ingredient in the Lou’s Hott Pepper Sauce.

We entered the Fiery Food Challenge and came out with 3rd place.

We know we are good, but when dozens of judges endorse it…. That’s PRICELESS!

1 tbsp. minced garlic

1 cup finely chopped onions

2 cans peeled and diced tomatoes

½ tsp. Italian seasoning

½ tsp. ground black pepper

1 tsp. fresh chopped basil

2 tbsp. fresh chopped parsley

3 tbsp. tomato paste

½ cup red wine

1 tbsp. sugar

¼ tsp. salt

2 tbsp. lemon juice

1 ½ Lou’s Hott pepper sauce

1 box Penne Pasta (16oz.)

METHOD

1.       Heat oil in large saucepan medium heat, then add garlic and onion; sauté for 3-5 minutes.

2.       Stir in tomatoes, lemon juice, sugar, basil, tomato paste, black pepper, sugar, salt, Italian seasoning and red wine then bring to a boil. Reduce heat and simmer uncovered for 10-12 minutes stirring occasionally.

3.       Finally stir in parsley and Lou’s Hott pepper sauce to taste.

4.       Prepare Pasta following directions on package and drain.

Serve hot pasta, pouring sauce to cover as desired; garnish with chopped parsley and shredded Parmigiano-Reggiano cheese.

1 can chick peas (or 1 cup dry peas soaked overnight)

½ lb peeled and diced potatoes

2 tsp. minced garlic

½ cup chopped onions

1 tsp. chopped cilantro

1¼ cups water

2 tbsp vegetable oil

2 tbsp curry powder

1 tsp. salt

1 tsp. Lou’s Hott pepper sauce

METHOD

1.       Boil chick peas until tender and drain.

2.       Heat oil in heavy pot, add garlic and onions and sauté for a couple minutes.

3.       Mix curry powder in ¼ cup water then add to pot stirring continuously until cooked and thickens.

4.       Add diced potatoes and stir to coat completely with curry.

5.       Add 1 cup water, salt and Lou’s Hott pepper sauce; cover and cook on medium heat for 10 minutes.

6.       Add chick peas and chopped cilantro and stir.

7.       Cook until mixture is thick and tender adjusting water if necessary.

8.       Adjust salt and Hott pepper to taste.

2 lbs. cleaned shrimp

1 lb. chopped tomatoes

3 tbsp. mixed fresh seasoning: (Blended mixture of green onion, cilantro, culantro and thyme)

2 tsp. minced garlic

½ cup chopped sweet peppers

½ cup chopped celery

½ cup chopped onions

2 tsp. sugar

1 tsp. salt

1 tbsp. butter

1 ½ tbsp. flour

1 tsp. Lou’s Hott pepper sauce

METHOD

1.       Season shrimp with mixed fresh seasoning.

2.       Heat saucepan and melt butter then sauté chopped onions, garlic, celery and sweet peppers until slightly tender.

3.       Stir in sugar and flour, then add tomatoes, salt and Lou’s Hott pepper sauce; simmer for 10 minutes.

4.       Add Shrimp and cook on high heat for additional 6-8 minutes or until shrimp is cooked.

5.       Adjust Hott pepper and salt to taste.

Serve with rice, garnished with chopped parsley.

1 cup ketchup

2 ½ finely chopped onion

1 tsp. finely chopped parsley

½ tsp. finely chopped cilantro

1 ½ tbsp. Worcestershire sauce

1 tsp. minced garlic

2 tbsp. lemon juice

1 tsp. sugar

1 tsp. Lou’s Hott pepper sauce.

METHOD

1.       Combine all ingredients and blend well. Adjust amount of Lou’s Hott pepper sauce as desired.

2.       Serve chilled.

Have you ever wondered why Peter Piper Picked a Peck of Pickled Peppers?  Perhaps it was because he knew that peppers provided a surprisingly long list of positive health benefits.  A vegetable with a spicy image and multiple personalities in a wonderful array of shapes and colors; there is more than meets the eye.

Considered by some as “free food”, peppers add life to otherwise bland dishes without contributing to caloric intake.  In fact, hot peppers are the way to go when looking for an energy boost.  With high levels of Capsaicin, an ingredient acknowledged for raising endorphin levels and improving mood, the positive influence is noteworthy.  Capsaicin acts as a vasodilator causing blood vessels to widen, enhancing circulation and increasing body temperature, which then raises metabolism and the effect, may also reduce body fat accumulation.  This is all great news as it means your body is burning extra calories.

The capsaicin in hot peppers has also been shown to decrease blood cholesterol and triglycerides, boost immunity, and reduce the risk of stomach ulcers. It used to be thought that hot peppers aggravated ulcers. Instead, they may help kill bacteria in the stomach that can lead to ulcers.

All peppers are rich in vitamins A, C, and K, but red peppers are simply bursting with them. Antioxidant vitamins A and C help to prevent cell damage, cancer, and diseases related to aging, and they support immune function. They also reduce inflammation like that found in arthritis and asthma. Vitamin K promotes proper blood clotting, strengthens bones, and helps protect cells from oxidative damage.

NOW REACH FOR THAT BOTTLE OF Lou’s Hott pepper sauce

Want more information? Read here.

This information is solely for informational purposes. IT IS NOT INTENDED TO PROVIDE MEDICAL ADVICE. Neither the author nor publisher take responsibility for any possible consequences from any treatment, procedure, exercise, dietary modification, action or application of medication which results from reading or following the information contained in this information. The publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider.

1 whole chicken cleaned and cut into small pieces

2 medium potatoes peeled and diced

½ cup chopped pumpkin

1 cup chick peas (optional)

1 tbsp. minced garlic

1 clove garlic

3 tbsp. mixed fresh seasoning: (Blended mixture of green onion, cilantro, culantro and thyme)

1 tsp. salt

½ cup chopped onions

4 tbsp. curry powder

1 cup coconut milk

2 tbsp. vegetable oil

½ cup hot water

1 tsp. Lou’s Hott pepper sauce.

METHOD

1.       Place chicken pieces into a bowl and season with salt, mixed fresh seasoning and garlic and marinate for 40 minutes or more.

2.       Heat oil in pot adding crushed garlic clove.

3.       Mix curry powder in ½ cup hot water until smooth then add to hot oil and cook 2 minutes stirring.

4.       Add chicken stirring to coat well in curry; allowing water to dry out while stirring for about 8 minutes.

5.       Add chick peas (optional), diced potatoes and pumpkin together with coconut milk and mix together.

6.       Reduce heat and cover allowing cooking until meat is tender. Add water if necessary to make more sauce.

7.       Add Lou’s Hott pepper sauce and adjust salt to taste.

Serve with rice.