Type what you have

Ingredients

• ✓ hot sauce
• ground pork
• green onion
• egg
• black pepper
• wonton wrapper
• chicken broth
• ginger
• green onion
• soy sauce

Instructions

1. 1 Make the wontons: Mix pork, green onions, egg, hot sauce, and pepper together in a bowl. Refrigerate for 30 minutes.
2. 2 Place a heaping teaspoon pork mixture in the center of a wonton wrapper. Moisten the edges with water. Fold the bottom point to the top point, creating a triangle, and pinch to seal. Fold the outer two points in toward the center and pinch together. Repeat to form remaining wontons.
3. 3 Make the soup: Pour chicken broth into a pot and bring to a rolling boil. Add grated ginger, then add wontons; cook until wontons float to the surface, about 6 minutes.
4. 4 Garnish each bowl with green onions and soy sauce.

By veglemon

Ingredients

• ✓ hot sauce
• egg
• sweet onion
• mayonnaise
• dill pickle relish
• yellow mustard
• salt
• black pepper

Instructions

1. 1 Combine eggs and onion in a bowl. Add mayonnaise, relish, mustard, and hot sauce. Mix until ingredients are well combined. Season with salt and pepper.
2. 2 Chill in the refrigerator for 2 hours before serving.

By Pam Beihoff-Nau

Ingredients

• ✓ hot sauce
• egg
• mayonnaise
• mustard
• salt
• pepper
• ham
• shallot
• celery

Instructions

1. 1 Halve the hard-boiled eggs and remove the yolks to a bowl. Coarsely chop the egg whites and set aside.
2. 2 To the bowl with the egg yolks, add the mayonnaise, mustard, hot sauce, salt, and pepper. Using a fork, smash the mixture until smooth. Add the reserved chopped egg whites, ham, shallot, and celery. Toss to combine. If you like a creamier texture, add more mayonnaise.

By Rachael Ray Every Day

Ingredients

• ✓ hot sauce
• firm tofu
• cooking spray
• teriyaki sauce
• sesame seed
• garlic
• white sugar
• romaine lettuce
• strawberry
• raspberry vinaigrette dressing

Instructions

1. 1 Lay tofu slices onto several layers of paper towel; top with more paper towel. Place something heavy onto the tofu to squeeze excess water from the tofu; let sit until the tofu is drained, 20 to 30 minutes.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Prepare a baking sheet with cooking spray.
3. 3 Stir teriyaki sauce, sesame seeds, garlic, hot sauce, and sugar together in a bowl. Cut pressed tofu into 1/2-inch cubes and add to teriyaki sauce mixture; stir gently to coat. Cover bowl with plastic wrap and marinate 5 to 10 minutes.
4. 4 Spread tofu onto prepared baking sheet and bake in preheated oven for 15 minutes, flip, and continue baking until golden brown, about 15 minutes more.
5. 5 Prepare a bed of romaine lettuce on a salad platter. Arrange strawberry slices around the edge of the lettuce bed. Spritz or drizzle raspberry vinaigrette over the lettuce. Pile warm baked tofu onto the lettuce.

By pattyjean

Ingredients

• ✓ hot sauce
• egg
• mayonnaise
• sweet pickle relish
• mustard
• sugar
• lemon juice
• salt
• black pepper

Instructions

1. 1 Cover eggs with water in a saucepan, bring to a low boil, let boil slowly for 5 minutes. Remove from heat and let stand, covered, for 5 minutes.
2. 2 Transfer eggs to ice water to chill for 5 minutes; peel. Grate eggs into a medium mixing bowl and add mayonnaise, relish, mustard, sugar, lemon juice, salt, pepper, and hot sauce. Mix well.
3. 3 Chill in the refrigerator for at least 30 minutes.

By Walter R

Ingredients

• ✓ hot sauce
• sweet potato
• salt
• olive oil
• onion
• garlic
• coconut milk
• heavy cream
• salt
• black pepper

Instructions

1. 1 Place sweet potatoes into a large pot and cover with water and add a pinch of salt; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash sweet potatoes in a bowl.
2. 2 Heat olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until golden brown, about 5 minutes.
3. 3 Stir mashed sweet potato into the onion and garlic. Pour coconut milk and heavy cream over the sweet potato mixture; stir. Season mixture with hot sauce, salt, and pepper. Reduce heat to low and cook until heated through and slightly thickened, 15 to 20 minutes.

By Zeke Pelaez

Ingredients

• ✓ hot sauce
• tahini
• lemon juice
• cumin
• fennel seed
• salt
• black pepper
• olive oil
• garlic powder
• water
• chickpea flour

Instructions

1. 1 Mix tahini, lemon juice, cumin, fennel, salt, pepper, and hot sauce together in a small bowl.
2. 2 Heat olive oil in a large saucepan over medium heat. Cook garlic powder in the hot oil until fragrant, about 30 seconds. Pour in 1 1/2 cup water. Whisk in chickpea flour until smooth. Slowly whisk in remaining 1 cup water. Bring to a boil, whisking constantly. Reduce heat to low; cook and stir until mixture thickens, about 15 minutes.
3. 3 Scrape chickpea mixture into a large bowl using a rubber spatula. Add tahini mixture; whisk until well incorporated.

By Coffee4MySoul

Ingredients

• ✓ hot sauce
• pasta shell
• imitation crab
• lobster meat
• celery
• black olive
• mayonnaise
• catalina salad dressing
• worcestershire sauce
• dijon mustard
• cheddar cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.

By PIZZA2471

Ingredients

• ✓ hot sauce
• olive oil
• soy sauce
• brown sugar
• lemon juice
• worcestershire sauce
• garlic
• basil
• parsley
• red pepper flake
• black pepper

Instructions

1. 1 Blend together olive oil, soy sauce, brown sugar, lemon juice, Worcestershire sauce, garlic, hot sauce, basil, parsley, red pepper flakes, and black pepper in a blender until smooth.

By Brian Stroka

Ingredients

• ✓ hot sauce
• egg
• avocado
• tomato
• red onion
• salt
• black pepper
• mayonnaise
• sour cream
• lemon juice

Instructions

1. 1 Combine eggs, avocados, tomatoes, red onion, salt, and black pepper in a bowl; stir in mayonnaise, sour cream, lemon juice, and hot sauce until evenly coated.

By tracy918

Ingredients

• ✓ hot sauce
• peach
• chicken breast
• cucumber
• white sugar
• white wine vinegar
• mint
• lemon juice
• salt
• black pepper
• avocado

Instructions

1. 1 Combine peaches, chicken, and cucumber in a large bowl.
2. 2 Place sugar, vinegar, mint, lemon juice, salt, black pepper, and hot sauce in a blender; blend until smooth. Drizzle vinaigrette over peach mixture; toss to coat.
3. 3 Cover the bowl with plastic wrap; refrigerate until chilled, at least 30 minutes. Fold avocado into salad before serving.

By Terri Frank Ramseyer

Ingredients

• ✓ hot sauce
• green bean
• onion
• garlic
• rice wine vinegar
• apple cider vinegar
• canola oil
• sugar
• salt
• black pepper
• worcestershire sauce
• feta cheese

Instructions

1. 1 Thinly slice the onion and place into a colander over the sink. Add the cleaned green beans to a large pot of boiling water and boil until crisp tender (about 4 minutes). When the beans are done, drain the water into the colander to slightly cook the onions. Immediately rinse all in cold water to stop the cooking process.
2. 2 For the dressing: In a large bowl, whisk together the garlic, rice wine vinegar, cider vinegar, oil, sugar, salt, pepper, hot sauce and Worcestershire sauce. Add beans, onions and cheese and stir until combined. Place in a nonreactive container and refrigerate for at least 4 hours. Enjoy!

By LIZ1888

Ingredients

• ✓ hot sauce
• olive oil
• onion
• carrot
• red bell pepper
• garlic
• cauliflower
• chicken stock
• yellow curry powder
• butter
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
2. 2 Remove pot from heat and blend soup using a hand blender until smooth.
3. 3 Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

By Stacey Dodd

Ingredients

• ✓ hot sauce
• lime
• guacamole
• cilantro
• tomato
• lettuce
• flour tortilla
• vegan corn tortilla
• adobo
• chipotle chile in adobo sauce
• water
• tomato paste
• green lentil
• brown lentil
• garlic
• onion
• olive oil
• fennel seed
• salt
• oregano
• coriander
• cumin
• ancho chile powder

Instructions

1. 1 Combine ancho chile powder, cumin, coriander, oregano, salt, and fennel in a small bowl.
2. 2 Heat oil in a large skillet over medium-high heat. Cook onion and garlic, stirring occasionally, until lightly browned, about 3 minutes. Add spice mixture and cook, stirring, until toasted, about 30 seconds.
3. 3 Reduce heat to medium and add cooked lentils, tomato paste, a few splashes of water, and chipotle peppers. Cook, mashing lightly with a fork and adding water if necessary, until lentils are heated through and hold together, about 5 minutes. Season with additional salt if needed and adobo or hot sauce.
4. 4 Lightly toast tortillas in a cast-iron skillet over medium heat. Spread about 1/3 cup filling down center of each tortilla. Top with lettuce, tomatoes, and cilantro. Serve with guacamole and lime wedges.

By isachandra

Ingredients

• ✓ hot sauce
• egg
• mayonnaise
• salt
• white sugar
• mustard
• lemon juice
• rice vinegar
• kosher salt
• white sugar
• cayenne pepper
• heavy cream
• white bread
• butter

Instructions

1. 1 Place eggs in the bottom of a saucepan. Add 1/4 inch of water. Heat over medium-high heat and bring to a boil. Cover and steam for 11 minutes. Turn off the heat and drain water carefully; pour cold water over and let cool.
2. 2 Mix mayonnaise, salt, sugar, mustard, hot sauce, lemon juice, and vinegar for Kewpie-style mayonnaise together. Cover with plastic wrap and refrigerate until needed.
3. 3 Peel eggs. Mash in a shallow bowl with the side and back of a fork until desired texture is reached. Add salt, sugar, cayenne, heavy cream, and 3 tablespoons Kewpie-style mayonnaise. Stir to combine. Wrap and refrigerate until well chilled, at least 1 hour. Taste and adjust seasonings.
4. 4 Butter bread slices and use 1/2 of the egg salad on each sandwich. Cut crusts off before serving if you're fancy.

By John Mitzewich

Ingredients

• ✓ hot sauce
• asparagus
• yellow bell pepper
• olive oil
• red onion
• almond
• parmesan cheese
• olive oil
• dijon mustard
• garlic
• lime juice
• sugar
• salad seasoning mix

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
2. 2 Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
3. 3 In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
4. 4 In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

By Kim

Ingredients

• ✓ hot sauce
• black bean
• corn
• green chili
• tomato
• green onion
• shrimp
• cilantro
• cumin
• garlic powder
• lime
• olive oil
• salt
• pepper

Instructions

1. 1 Combine black beans, corn, green chilies, tomatoes, green onions, shrimp, and cilantro in a large bowl; stir. Combine remaining ingredients and stir well.
2. 2 Stir in olive oil, cumin, garlic powder, lime juice, and hot sauce. Serve or chill salad for 2 hours to allow flavors to blend.

By Tammy Lynn

Ingredients

• ✓ hot sauce
• red potato
• egg
• sour cream
• mayonnaise
• celery
• green onion
• dill pickle
• dijon mustard
• white vinegar
• dill weed
• garlic powder
• onion salt
• salt
• pepper

Instructions

1. 1 Gather the ingredients.
2. 2 Place potatoes in a pot with enough water to cover; bring to a boil. Cook until potatoes are easily pierced with a fork, about 10 minutes. Drain, then transfer to a large bowl to cool.
3. 3 Mix together eggs, sour cream, mayonnaise, celery, green onions, pickle, mustard, vinegar, and hot sauce in a bowl. Season with dill weed, garlic powder, onion salt, salt, and pepper.
4. 4 Pour over potatoes; gently toss to coat.
5. 5 Chill in the refrigerator for at least 3 hours before serving.

By Michelle Ramey

Ingredients

• ✓ hot sauce
• cilantro
• ham
• turmeric
• ginger
• wasabi powder
• sesame oil
• worcestershire sauce
• lemon juice
• mayonnaise
• pepper
• salt
• garlic
• yellow onion
• olive oil
• mixed vegetable
• red potato

Instructions

1. 1 Place the potatoes in a large pot of boiling salted water, and cook about 10 minutes. Stir in the frozen mixed vegetables, and continue cooking 10 to 12 minutes, until potatoes and vegetables are tender. Transfer to a large bowl. Cut potatoes while still hot, into 1 inch pieces. Set aside to cool.
2. 2 Heat the olive oil in a skillet. Place the onion in the skillet, and season with garlic, salt, and pepper. Cook and stir until tender.
3. 3 In a bowl, whisk together the mayonnaise, lemon juice, Worcestershire sauce, sesame oil, hot sauce, wasabi powder, ginger, and turmeric. Season with salt and pepper.
4. 4 Toss the cooled potato and vegetable mixture with the onions, mayonnaise mixture, ham, and cilantro until evenly coated. Chill until serving.

By LONBINDER

Ingredients

• ✓ hot sauce
• banana pepper
• cherry tomato
• lemon
• remoulade sandwich spread
• hoagie bun
• olive oil
• cayenne pepper
• black pepper
• onion
• garlic
• bread crumb
• cornmeal
• all-purpose flour
• cajun seasoning
• catfish fillet
• lemon pepper
• onion
• garlic
• salt
• sugar
• mustard
• red wine vinegar
• lemon
• mayonnaise
• red onion
• pepperoncini pepper
• coleslaw mix

Instructions

1. 1 Combine coleslaw mix, pepperoncini peppers, red onion, mayonnaise, lemon juice, red wine vinegar, Dijon mustard, sugar, salt, 1/2 teaspoon granulated garlic, 1/2 teaspoon granulated onion, and lemon pepper in a large bowl. Toss until well combined. Cover and refrigerate until ready to use.
2. 2 Place catfish fillets in a large shallow baking dish. Sprinkle hot sauce over the top and turn fillets to coat.
3. 3 Combine Cajun seasoning, flour, cornmeal, bread crumbs, 1 tablespoon granulated garlic, 1 tablespoon granulated onion, black pepper, and cayenne pepper in a large brown paper bag. Add catfish fillets and shake gently to coat fillets thoroughly.
4. 4 Heat olive oil in a large skillet over medium-high heat. Fry breaded catfish fillets until browned and crisp, about 3 minutes per side. Place on paper towel-lined paper plates to drain.
5. 5 Spread each hoagie bun with 1/4 cup remoulade-style spread. Place 2 catfish fillets on top and top with 1 to 2 cups coleslaw. Garnish with lemon wedge, cherry tomato halves, and banana pepper rings.

By Allrecipes Member

Ingredients

• ✓ hot sauce
• soy sauce
• peanut butter
• brown sugar
• rice wine vinegar
• sesame oil
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk soy sauce, peanut butter, brown sugar, rice wine vinegar, sesame oil, hot sauce, garlic, and pepper together in a large bowl until well combined.

By April Broxton

Ingredients

• ✓ hot sauce
• orange juice
• soy sauce
• honey
• balsamic vinegar
• mustard
• paprika
• allspice
• clove
• cinnamon
• ginger
• garlic
• pork shoulder roast
• honey
• brown sugar

Instructions

1. 1 Whisk orange juice, soy sauce, 1/2 cup honey, balsamic vinegar, mustard, paprika, hot sauce, allspice, cloves, cinnamon, and ginger together in the bottom of a slow cooker; add garlic. Lay the pork shoulder roast into the orange juice mixture.
2. 2 Cook on Low for 10 to 12 hours.
3. 3 Turn roast over in the slow cooker, drizzle more honey over the roast, and pack brown sugar atop the pork.
4. 4 Continue cooking another 10 to 12 hours. Shred the pork with a pair of forks in the slow cooker and mix with the liquid until even in texture.

By Katherine Dyer

Ingredients

• ✓ hot sauce
• firm tofu
• soy sauce
• maple syrup
• ketchup
• vinegar
• sesame seed
• garlic powder
• black pepper
• liquid smoke

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray a non-stick baking sheet with oil.
2. 2 Slice tofu into 1/2-inch slices, and gently press excess water out of tofu. Cut sliced tofu into 1/2-inch cubes.
3. 3 In a bowl, stir together the soy sauce, maple syrup, ketchup, vinegar, and hot sauce. Stir in sesame seeds, garlic powder, black pepper, and liquid smoke. Gently stir tofu cubes into sauce. Cover, and marinate at least 5 minutes.
4. 4 Place the tofu on the baking sheet in a single layer. Bake in a preheated oven for 15 minutes. Turn tofu, and bake until the tofu turns golden brown, about 15 minutes more.

By VICKY9999

Ingredients

• ✓ hot sauce
• milk
• egg
• hot pepper sauce
• flour
• tapioca starch
• seasoned salt
• garlic granules
• cumin
• chicken breast
• cooking spray
• plain greek yogurt
• sweet chili sauce

Instructions

1. 1 Preheat an air fryer to 380 degrees F (190 degrees C) according to manufacturer's instructions.
2. 2 Whisk milk, egg, and 1 tablespoon hot sauce together in a shallow bowl. Combine flour, tapioca starch, seasoned salt, garlic granules, and cumin in a second bowl. Dip chicken pieces into egg mixture, then dredge in flour mixture, shaking off excess. Place in the air fryer basket, in batches, careful to not overcrowd; lightly coat chicken with cooking spray.
3. 3 Cook in the preheated air fryer, shaking basket after 5 minutes, until chicken is no longer pink in the center and the juices run clear, about 10 minutes per batch.
4. 4 Combine Greek yogurt, sweet chili sauce, and 1 teaspoon hot sauce in a small bowl. Serve chicken with sauce.

By thedailygourmet

Ingredients

• ✓ hot sauce
• black pepper
• garlic salt
• garlic
• green onion
• ground ginger
• carrot
• panko bread crumb
• onion
• cabbage
• ground lamb
• ground beef
• black pepper
• white pepper
• sugar
• sesame oil
• rice vinegar
• ginger
• soy sauce
• red wine vinegar
• garlic
• hoisin sauce

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk hoisin sauce, 4 cloves garlic, red wine vinegar, soy sauce, grated ginger, rice vinegar, sesame oil, sugar, hot sauce, white pepper, and black pepper together in a large bowl.
3. 3 Mix ground beef, ground lamb, cabbage, yellow onion, panko, carrot, ground ginger, green onion, 6 cloves chopped garlic, garlic salt, black pepper, and 2 tablespoons of the hoisin sauce mixture together in a separate bowl; shape into meatballs and arrange on a jelly roll pan.
4. 4 Bake in preheated oven until no longer pink in the middle, about 25 minutes. Shake pan to turn meatballs, switch oven to Broil, and cook under the broiler until browned, about 10 minutes more. Set aside to cool.
5. 5 Transfer warm meatballs to slow cooker and pour hoisin sauce mixture over the meatballs.
6. 6 Cook on Low, stirring intermittently, for 2 to 4 hours.

By Brian Bower

Ingredients

• ✓ hot sauce
• cooking spray
• chicken wing
• salt
• black pepper
• vegetable oil
• all-purpose flour
• rice vinegar
• brown sugar
• garlic
• ginger root
• chile pepper sauce
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; coat with cooking spray.
2. 2 Season chicken wings with hot sauce, salt, and pepper in a large bowl. Add vegetable oil; toss to coat.
3. 3 Place wings and flour in a large, food-safe plastic bag; hold closed tightly and shake until wings entirely coated, no wet spots should remain. Transfer wings to the prepared baking sheets, making sure no wings touch one another. Coat wings with cooking spray.
4. 4 Bake in the preheated oven for 30 minutes; flip wings. Continue baking until wings crispy and no longer pink in the center, about 30 minutes more.
5. 5 Whisk rice wine vinegar, brown sugar, garlic, ginger, chili paste, and soy sauce together in a saucepan; bring to a boil, then immediately remove from heat.
6. 6 Toss 1/2 wings and 1/2 glaze together in a large bowl using tongs until evenly coated; transfer to a serving platter. Let sit about 5 minutes to allow glaze to soak into wings before serving. Repeat with remaining wings and glaze.

By John Mitzewich

Ingredients

• ✓ hot sauce
• sesame seed
• green onion
• cucumber
• bibb lettuce
• butter
• sesame oil
• lemon
• hoisin sauce
• green onion
• garlic
• green onion
• black pepper
• five-spice powder
• salt
• vegetable oil
• duck leg

Instructions

1. 1 Preheat the oven to 250 degrees F (120 degrees C).
2. 2 To prepare the duck: Place duck legs in a large bowl; drizzle with oil and sprinkle with salt, five-spice powder, and black pepper. Toss until evenly coated.
3. 3 Sprinkle large green onion pieces into a baking dish large enough to hold duck legs in a single layer. Place duck legs, skin-side up, on top of green onions. Scatter garlic over duck. Place a piece of parchment paper directly on top of duck to help retain moisture. Cover the baking dish tightly with aluminum foil.
4. 4 Bake in the preheated oven for 3 hours. Turn off the oven, crack open the oven door, and let duck rest in the oven for 1 hour; do not uncover the dish during this time.
5. 5 Remove the dish from the oven and let cool to room temperature. Baste duck with rendered fat in the dish. Place the parchment paper back over duck and re-wrap the dish in aluminum foil. Refrigerate for 8 hours to overnight.
6. 6 Make sauce: Mix together hoisin sauce, lemon juice, sesame oil, and hot sauce in a small bowl. Set aside.
7. 7 Remove duck meat from bones; leave skin on. Cut meat into 1/2-inch cubes.
8. 8 Remove 1 tablespoon rendered fat from the dish to a skillet over medium-high heat. Cook and stir 1/2 of the cubed meat in hot fat until pieces are brown and crispy, 4 to 5 minutes. Add remaining meat; cook and stir until duck is just heated through, about 1 minute more. Stir in 1 tablespoon chopped green onion.
9. 9 Spoon duck mixture into lettuce leaves. Drizzle with sauce; garnish with cucumber, green onions, and sesame seeds.

By John Mitzewich

Ingredients

• ✓ hot sauce
• butter

Instructions

1. 1 Melt butter in a small saucepan over medium heat, or in a microwave-safe bowl in the microwave on high, until completely melted. Skim off white foam from the top and add hot sauce. Blend until well mixed; set aside until mixture starts to set.

By Erin

Ingredients

• ✓ hot sauce
• brussels sprout
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in boiling water, stirring occasionally, until tender, about 15 minutes. Drain and transfer to a large bowl.
2. 2 Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat.
3. 3 Marinate in the refrigerator, stirring occasionally, for 4 hours.

By Allrecipes Member

Ingredients

• ✓ hot sauce
• avocado
• lemon
• kosher salt

Instructions

1. 1 Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
2. 2 Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.

By OxPatchReb