Type what you have

Ingredients

• ✓ hot pepper sauce
• cucumber
• vodka
• lime juice
• simple syrup
• ice
• club soda
• cucumber

Instructions

1. 1 Muddle 6 cucumber slices in a cocktail shaker. Add vodka, lime juice, simple syrup, and hot sauce. Fill shaker with ice and shake for 30 seconds.
2. 2 Fill 2 glasses with fresh ice. Strain vodka mixture into the glasses and top off with club soda. Garnish with remaining cucumber slices.

By Soup Loving Nicole

Ingredients

• ✓ hot pepper sauce
• tomato juice
• beef consomme
• worcestershire sauce
• lemon juice
• celery salt
• black pepper

Instructions

1. 1 Mix the tomato juice, beef consomme, Worcestershire sauce, lemon juice, hot pepper sauce, celery salt, and black pepper together in a pitcher; chill.

By Julie Stevenson Seiler

Ingredients

• ✓ hot pepper sauce
• tomato vegetable juice cocktail
• clam juice
• worcestershire sauce
• horseradish
• lemon juice
• brown sugar
• beef base
• celery salt
• black pepper

Instructions

1. 1 Mix vegetable juice cocktail, clam juice, Worcestershire sauce, horseradish, hot sauce, lemon juice, brown sugar, beef base, celery salt, and black pepper in a large pitcher, stirring until brown sugar and celery salt have dissolved. Allow to chill for at least 8 hours.

By Danielle Walquist Lynch

Ingredients

• ✓ hot pepper sauce
• tomato vegetable juice cocktail
• beef broth
• steak sauce
• lime juice
• horseradish
• celery salt
• ice
• celery
• lime

Instructions

1. 1 Stir tomato-vegetable juice cocktail, beef broth, steak sauce, lime juice, hot pepper sauce, horseradish, and celery salt together in a pitcher.
2. 2 Fill 2 cocktail glasses with crushed ice. Pour cooler over ice; garnish with celery stalks and lime slices.

By lutzflcat

Ingredients

• ✓ hot pepper sauce
• tomato vegetable juice cocktail
• lemon
• brown sugar
• steak sauce
• worcestershire sauce
• horseradish
• celery salt

Instructions

1. 1 In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.

By APV

Ingredients

• ✓ hot pepper sauce
• chili-lime seasoning
• lime
• ice cube
• bloody mary mix
• pickle juice
• vodka
• worcestershire sauce
• lemon
• dill
• dill pickle
• lemon

Instructions

1. 1 Pour chili-lime seasoning onto a small plate. Rub the edge of a pint-sized jar with 1 lime wedge. Dip the edge of the jar into the seasoning. Fill jar with 1 cup ice and set aside.
2. 2 Fill a cocktail shaker with remaining cup of ice, Bloody Mary mix, pickle juice, vodka, Worcestershire, and hot sauce. Squeeze in 1 lime wedge and 1 lemon wedge.
3. 3 Roughly chop 1 fresh dill sprig and add to the shaker. Place lid on the shaker and shake for 10 seconds to combine. Strain into the prepared jar and garnish with pickle spear and remaining dill, lime, and lemon.

By France Cevallos

Ingredients

• ✓ hot pepper sauce
• ice cube
• tomato juice
• vodka
• lemon juice
• worcestershire sauce
• salt
• black pepper
• celery

Instructions

1. 1 Fill a pint glass or goblet with 1 1/2 cups ice. Set aside.
2. 2 Combine tomato juice, vodka, lemon juice, hot pepper sauce, Worcestershire sauce, salt, black pepper, and 1 cup ice in a mixing glass. Stir until chilled and strain into the reserved ice-filled pint glass or goblet.
3. 3 Garnish with celery stalk.

By Allrecipes

Ingredients

• ✓ hot pepper sauce
• lime
• celery salt
• ice cube
• vodka
• worcestershire sauce
• tomato juice
• clam juice
• celery

Instructions

1. 1 Gather ingredients.
2. 2 Wet the rim of a cocktail glass with lime wedge; set lime wedge aside for garnish.
3. 3 Place celery salt in a small dish; press the rim of the glass into salt to coat. Add ice to the glass.
4. 4 Pour vodka, Worcestershire sauce, and hot pepper sauce over ice.
5. 5 Top with tomato-clam juice.
6. 6 Garnish with lime wedge and celery stick. Serve with a straw.

By ambibambi

Ingredients

• ✓ hot pepper sauce
• lime
• chile-lime seasoning
• ice
• tomato juice cocktail
• chamoy
• worcestershire sauce
• soy sauce
• cayenne pepper
• dark beer

Instructions

1. 1 Rub lime juice around the rim of a glass and dip in chile-lime seasoning. Fill with ice.
2. 2 Combine tomato juice cocktail, chamoy, hot sauce, Worcestershire, soy sauce, and cayenne. Mix well and pour over ice. Fill the glass with beer.

By Yoly

Ingredients

• ✓ hot pepper sauce
• salt
• ice cube
• tomato vegetable juice
• vodka
• worcestershire sauce
• salt
• black pepper
• celery
• garlic-stuffed green olive

Instructions

1. 1 Gather all ingredients.
2. 2 Pour salt onto a small plate. Moisten the rim of a glass and press into the salt. Fill the glass with ice cubes.
3. 3 Fill a cocktail shaker with ice cubes; add vegetable juice cocktail, vodka, Worcestershire sauce, hot pepper sauce, salt, and pepper. Cover and shake until the outside of shaker has frosted, about 20 seconds.
4. 4 Strain Bloody Mary into the prepared glass. Garnish with celery stalk and olives.
5. 5 Enjoy!

By annie

Ingredients

• ✓ hot pepper sauce
• lemon
• green olive
• dill pickle
• celery
• horseradish
• black pepper
• celery salt
• cumin
• garlic powder
• chili powder
• olive brine
• worcestershire sauce
• lemon juice
• gin
• tomato juice
• ice cube

Instructions

1. 1 Place ice cubes into a cocktail shaker, and pour in tomato juice, gin, lemon juice, hot sauce, and Worcestershire sauce. Season with chili powder, garlic powder, cumin, celery salt, pepper, and horseradish. Cover and shake until the outside of the shaker has frosted. Pour contents (including ice) into a 12 ounce highball glass. Garnish with celery, pickle, olives, and lemon wedge before serving.

By fouab

Ingredients

• ✓ hot pepper sauce
• cola-flavored carbonated beverage
• tomato sauce
• tomato paste
• worcestershire sauce
• brown sugar
• molasses
• cider vinegar
• butter
• balsamic vinegar
• steak sauce
• mustard
• chili powder
• savory
• onion powder
• garlic salt

Instructions

1. 1 Mix cola, tomato sauce, tomato paste, Worcestershire sauce, brown sugar, molasses, cider vinegar, butter, balsamic vinegar, steak sauce, and mustard together in a large saucepan over low heat. Stir in chili powder, savory, onion powder, garlic salt, and hot pepper sauce until well blended. Cook, stirring occasionally, until sauce is thick enough to coat the back of a metal spoon, 10 to 15 minutes.

By Bubba

Ingredients

• ✓ hot pepper sauce
• sriracha salt
• ice cube
• tomato juice
• lime
• vegan worcestershire sauce
• salt
• celery seed
• black pepper
• aromatic bitters
• habanero powder
• beer

Instructions

1. 1 Pour Sriracha salt onto a small, shallow plate. Moisten rim of a chilled, 1-pint mug; dip into Sriracha salt. Add ice cubes to mug until ¼ full.
2. 2 Place 2 ice cubes in a cocktail shaker; add tomato juice, lime juice, Worcestershire sauce, smoked salt, celery seed, black pepper, bitters, hot pepper sauce, and habanero powder. Cover and shake until the outside of the shaker has frosted.
3. 3 Pour tomato juice mixture into the mug; top with gluten-free beer, stirring gently to combine. Top mug with more beer as you drink cocktail.

By Buckwheat Queen

Ingredients

• ✓ hot pepper sauce
• sweet cherry tomato
• celery
• red bell pepper
• salt
• black pepper
• sea salt
• black pepper
• red chile pepper
• lime
• ice cube
• worcestershire sauce
• soy sauce
• vegetable juice
• mexican lager

Instructions

1. 1 Place cherry tomatoes, celery, and red bell pepper into a blender. Pulse a few times to get mixture moving. Blend on high until mixture has liquefied, a few more seconds. Place strainer over a bowl and strain mixture to remove seeds and skins. Push mixture through strainer with a spatula to extract the liquid. Season with salt and pepper.
2. 2 Sprinkle flake salt, black pepper, and chili pepper on a small plate. Rub rim of a glass with cut surface of a lime. Invert glass and dip rim into salt mixture.
3. 3 Fill glass with ice and add Worcestershire sauce, hot sauce, and soy sauce. Pour in the vegetable juice and juice of 1/2 lime. Fill the glass 3/4 of the way with ice-cold beer. Stir. Top off with more beer. Garnish with lime slice.

By John Mitzewich

Ingredients

• ✓ hot pepper sauce
• vodka
• tomato juice
• tomato juice
• clam juice
• lemon
• lime
• worcestershire sauce
• horseradish
• black pepper
• celery salt
• ice
• lime

Instructions

1. 1 Combine vodka, tomato juice, tomato and clam juice, lemon juice, lime juice, Worcestershire sauce, horseradish, black pepper, pepper sauce, and celery salt in a large pitcher. Add ice and pour cocktail into glasses; serve each with a lime wedge.

By Bonnie Bee

Ingredients

• ✓ hot pepper sauce
• dill pickle juice
• sriracha salt
• celery seed
• black pepper
• vegetable juice
• vodka
• lime juice
• horseradish
• bamboo skewer
• egg
• okra
• dill pickle
• ice cube
• celery

Instructions

1. 1 Pour dill pickle juice into a shallow plate. Combine sriracha salt, celery seed, and black pepper on another shallow plate.
2. 2 One-by-one, dip the rims of 4 glasses first into the dill pickle juice and then into the salt mixture to coat the rims. Place glasses into the refrigerator or freezer. Pour remaining dill pickle juice and salt mixture into a large pitcher. Add vegetable juice, vodka, lime juice, horseradish powder, and hot sauce. Mix well. Allow Bloody Mary mixture to rest for at least 1 hour in the refrigerator.
3. 3 Slide 1 pickled egg, 1 pickled okra spear, and 1 dill pickle onto each bamboo skewer.
4. 4 Before serving, add 2 two ice cubes, 1 loaded bamboo skewer, and 1 celery stalk to each rimmed glass. Give the Bloody Mary pitcher a stir and pour evenly into the 4 prepared glasses. Serve immediately.

By Buckwheat Queen

Ingredients

• ✓ hot pepper sauce
• ring
• lid
• canning jar
• lemon juice
• seafood seasoning
• celery seed
• black pepper
• worcestershire sauce
• kosher salt
• bay leaf
• horseradish
• vinegar
• tomato sauce
• jalapeno pepper
• garlic
• carrot
• green bell pepper
• onion
• tomato
• chile de arbol pepper

Instructions

1. 1 Grind chile de arbol peppers with a mortar and pestle until becomes a powder; set aside.
2. 2 Place tomatoes, onions, bell peppers, carrots, garlic, and jalapeño in the bowl of a food processor, in batches; pulse until finely chopped then transfer to a large pot.
3. 3 Stir tomato sauce, vinegar, horseradish, bay leaves, chile de arbol powder, kosher salt, Worcestershire sauce, black pepper, celery seeds, seafood seasoning, and hot pepper sauce into tomato mixture; bring to a boil. Reduce heat, and simmer, stirring regularly, until vegetables are tender, about 30 minutes; remove and discard bay leaves.
4. 4 Place vegetable mixture in a vegetable juicer, in batches if necessary; process. Strain excess pulp from juice if desired. Pour juice into a large pot over medium heat; cook until nearly boiling then stir in lemon juice.
5. 5 Meanwhile, inspect 8 quart-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until Bloody Mary mix is ready. Wash new, unused lids and rings in warm soapy water.
6. 6 Pack hot Bloody Mary mix into hot, sterilized jars, filling to within ¼ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims of jars with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
7. 7 Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 40 minutes (or 35 minutes if using pint-sized jars).
8. 8 Remove jars from the pot; place on a cloth-covered or wood surface, several inches apart. Cool, 8 hours to overnight. Press centers of lids with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Cara

Ingredients

• ✓ hot pepper sauce
• soy sauce
• fish sauce
• garlic
• ginger root
• chicken breast
• jasmine rice
• water
• sesame oil
• brown sugar
• onion
• water
• peanut butter
• cashew nut

Instructions

1. 1 In a resealable plastic bag, mix the soy sauce, fish sauce, hot pepper sauce, garlic, and ginger. Place the chicken in the bag, seal, and marinate at least 2 hours in the refrigerator.
2. 2 In a medium saucepan, bring the jasmine rice and 2 cups water to a boil. Reduce heat, cover, and simmer 20 minutes.
3. 3 Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion, and cook about 5 minutes, until tender. Reserving the marinade mixture, place the chicken into the skillet, and cook about 10 minutes, until browned.
4. 4 Stir the reserved marinade and 3/4 cup water into the skillet, and bring to a boil. Continue to cook and stir 10 minutes, or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.

By Skoals

Ingredients

• ✓ hot pepper sauce
• chicken wing
• all-purpose flour
• oil
• butter
• chile-garlic sauce
• red chile paste
• sweet chile sauce
• honey

Instructions

1. 1 Toss chicken wings with the flour in a large non-porous bowl to evenly coat. Cover the bowl with plastic wrap and refrigerate 60 to 90 minutes.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Combine butter, hot pepper sauce, chile-garlic sauce, Thai red chile paste, Asian sweet chile sauce, and honey in a small saucepan over low heat. Heat, stirring occasionally, until the butter is melted completely and the sauce is well blended, about 5 minutes; set aside.
4. 4 Fry the chicken wings in the hot oil until they become golden brown and are no longer pink in the middle, 10 to 15 minutes. Remove the chicken wings to a serving bowl.
5. 5 Pour the sauce over the chicken wings; stir to coat.

By Patrick

Ingredients

• ✓ hot pepper sauce
• peanut butter
• soy sauce
• lemon juice
• lime juice
• brown sugar
• curry powder
• garlic
• chicken breast
• wooden skewer

Instructions

1. 1 To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours.
2. 2 Preheat an outdoor grill to high heat; lightly oil the grate.
3. 3 Remove chicken from marinade and shake off excess. Thread marinated chicken onto skewers; discard remaining marinade.
4. 4 Cook on the preheated grill until chicken is cooked through and no longer pink inside, about 5 minutes per side.

By BROWNYN

Ingredients

• ✓ hot pepper sauce
• soy sauce
• garlic
• ginger root
• chicken thigh
• sesame oil
• brown sugar
• onion
• water
• peanut butter
• green onion

Instructions

1. 1 Mix soy sauce, garlic, hot pepper sauce, and ginger together in a large bowl until well combined. Add chicken to the bowl, turn to coat evenly, then cover and marinate in the refrigerator for at least 1 hour.
2. 2 When ready to cook, remove chicken from the marinade and shake off excess. Reserve marinade in the bowl.
3. 3 Heat sesame oil in a Dutch oven over medium-high heat. Add brown sugar and stir until dissolved. Add onion and sauté for 5 minutes. Add chicken; cook and stir until evenly browned, about 5 minutes. Add water and reserved marinade and bring to a boil.
4. 4 Reduce the heat to low and simmer for 15 to 20 minutes. Add peanut butter, stir until well combined, and simmer for 10 more minutes. Transfer chicken to a serving platter, pour the sauce over top, and garnish with green onions.

By Debora

Ingredients

• ✓ hot pepper sauce
• peanut
• parsley leaves
• coriander leaves
• green onion
• bean sprout
• fish sauce
• granulated sugar
• lime juice
• tomato ketchup
• chicken broth
• vegetable broth
• gingerroot
• garlic
• shrimp
• red pepper
• ground chicken
• vegetable oil
• rice vermicelli noodle

Instructions

1. 1 Cover noodles with boiling water and let stand for 5 minutes; drain well and reserve.
2. 2 Heat half the oil in a wok or deep skillet set over high heat. Crumble in chicken and add hot sauce; stir-fry for 3 to 5 minutes or until browned. Reserve on a platter.
3. 3 Add remaining oil and peppers to pan; stir-fry for 3 minutes. Add shrimp and stir-fry for 2 minutes. Stir in garlic, ginger, broth, ketchup, lime juice, sugar and fish sauce. Bring to a boil. Add noodles and reserved meat; toss mixture to combine. Heat through.
4. 4 Add sprouts and toss gently. Sprinkle with onions, coriander and peanuts.

By Heinz

Ingredients

• ✓ hot pepper sauce
• butter
• apple cider vinegar
• sugar

Instructions

1. 1 Combine hot sauce, butter, vinegar, and sugar in a saucepan; bring to a slow boil and cook until smooth, about 5 minutes.

By Dani

Ingredients

• ✓ hot pepper sauce
• butter
• chicken wing

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Heat hot sauce and butter in a saucepan over low heat until butter melts. Off heat, stir until hot sauce and butter are well combined.
3. 3 Grill wings until no longer sticking to the grate, 10 to 15 minutes. Flip wings; grill until mostly cooked through, about 10 minutes more.
4. 4 Shut heat on one side of the grill. Dip 3 or 4 wings at a time into sauce; place over indirect heat. Grill until cooked through and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted near but not touching bones should read 165 degrees F (74 degrees C).
5. 5 Place wings in a large bowl. Cover with aluminum foil; set aside for 10 minutes or until ready to serve.

By the kobers

Ingredients

• ✓ hot pepper sauce
• ✓ hot pepper sauce
• ranch salad dressing
• cayenne pepper
• chili powder

Instructions

1. 1 Gather the ingredients.
2. 2 Combine salad dressing, hot pepper sauces, cayenne pepper, and chili powder in a bowl.
3. 3 Chill in the refrigerator for at least 1 hour.

By PRINCESSCOOK1

Ingredients

• ✓ hot pepper sauce
• pea
• mushroom

Instructions

1. 1 In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.

By AROEL

Ingredients

• ✓ hot pepper sauce
• oyster
• worcestershire sauce

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Place 8 oyster halves in the basket of the preheated air fryer; cook 4 minutes. Transfer to a serving plate; top each oyster with a dash of Worcestershire and hot sauce.
3. 3 Repeat with remaining 8 oyster halves.

By Soup Loving Nicole

Ingredients

• ✓ hot pepper sauce
• chicken chunk
• cheddar cheese
• hot dog bun

Instructions

1. 1 Warm chicken and hot sauce in a nonstick skillet over medium heat, stirring to coat chicken evenly with sauce, until heated through, about 3 minutes.
2. 2 Scrape chicken into the center of the pan to form a shape similar to the hot dog bun. Cut Cheddar cheese slice in half and place over chicken; cook until Cheddar is melted, 1 to 2 minutes.
3. 3 Place bottom half of hot dog bun over chicken and cheese mixture, slide a spatula underneath, and invert onto a plate. Place top half of hot dog bun over melted cheese.

By taggerung86

Ingredients

• ✓ hot pepper sauce
• orange marmalade
• honey
• dijon mustard

Instructions

1. 1 Mix orange marmalade, honey, Dijon mustard, and hot sauce in a bowl. Serve immediately or cover and refrigerate until serving time.

By Valerie Brunmeier

Ingredients

• ✓ hot pepper sauce
• cherry tomato
• vodka
• lemon pepper
• celery salt

Instructions

1. 1 Remove the stems from the tomatoes, and place them in a shallow bowl. Pour vodka over them so that they are covered. Stir in the hot pepper sauce. Cover, and refrigerate overnight.
2. 2 To serve, mix together the lemon pepper and celery salt in a small dish. Serve tomatoes floating in vodka. Provide toothpicks so that your guests may pick up the tomatoes and dip them in the seasoning before eating.

By JEREMYC