Type what you have

Ingredients

• ✓ hot sauce
• lime juice
• onion
• orange juice
• salt

Instructions

1. 1 Combine the lime juice and onion slice in a bowl, making sure the onion is completely covered with the juice. Allow to soak 2 to 3 hours; remove the onion and discard.
2. 2 Stir the orange juice, hot sauce, and salt into the lime juice; chill the sangrita before serving.

By gem

Ingredients

• ✓ hot sauce
• cooking spray
• chicken thigh
• paprika
• cayenne pepper
• brown sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a small baking dish with cooking spray.
2. 2 Place chicken thighs in the prepared baking dish. Stir together hot sauce, paprika, cayenne pepper, and brown sugar in a bowl; pour over chicken thighs. Cover the dish with foil.
3. 3 Bake in the preheated oven for 20 minutes. Remove the foil and continue baking until chicken is cooked through and sauce has thickened and started to brown, about 20 more minutes. An instant-read thermometer inserted into the center of a thigh should read at least 165 degrees F (74 degrees C).

By Anna Rivera

Ingredients

• ✓ hot sauce
• lime juice
• onion
• orange juice
• salt
• pomegranate juice

Instructions

1. 1 Pour lime juice into a glass container and add onion slice; let sit until flavors combine, 20 to 30 minutes. Remove and discard onion.
2. 2 Mix orange juice, hot sauce, and salt into lime juice; stir well. Stir pomegranate juice into mixture.

By gem

Ingredients

• ✓ hot sauce
• whole wheat pita bread
• refried bean
• avocado
• salsa
• feta cheese
• cilantro

Instructions

1. 1 Warm pita in a toaster oven until fragrant, 1 to 2 minutes; cut in half and open up each half.
2. 2 Heat beans in a small saucepan over medium heat until hot; stir in avocado. Divide bean mixture in half; fill each half pita with bean mixture and top with salsa, feta cheese, cilantro, and hot sauce.

By Piratefrog

Ingredients

• ✓ hot sauce
• chili-lime seasoning
• lime
• ice
• soy-based liquid seasoning
• tomato juice
• clam juice
• light mexican beer

Instructions

1. 1 Pour Tajin® onto a small plate. Run 1 lime wedge around the edge of a pint glass, then invert glass onto the plate to create a salt rim.
2. 2 Fill glass about halfway with ice. Squeeze the same lime wedge into the glass. Add Maggi® Jugo, hot sauce, and any remaining Tajin® from the plate and stir with a spoon. Pour in tomato and clam juice cocktail and top with beer. Garnish with remaining lime wedge and serve immediately.

By France Cevallos

Ingredients

• ✓ hot sauce
• corn
• mayonnaise
• lime
• chile powder
• paprika
• cotija cheese
• cilantro
• scallion

Instructions

1. 1 Gather the ingredients.
2. 2 Soak corn in cold water for at least 1 hour.
3. 3 Mix mayonnaise, lime juice, hot sauce, chile powder, and paprika together in a bowl. Refrigerate chile-lime mayonnaise.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate. Drain corn and grill away from the heat source, 15 to 20 minutes.
5. 5 Let cool until easily handled. Shuck corn and return to the grill; cook over the heat source until lightly charred, 3 to 5 minutes. Remove and let cool.
6. 6 Cut kernels off the cob. Combine corn kernels, Cotija cheese, cilantro, and scallions in a large bowl. Fold in chile-lime mayonnaise.
7. 7 Serve and enjoy!

By BmanS1965

Ingredients

• ✓ hot sauce
• chicken breast
• pizza sauce
• salsa verde
• sour cream
• kaiser roll
• cheddar cheese
• sour cream

Instructions

1. 1 Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
2. 2 Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve

By FrackFamily5 CACT

Ingredients

• ✓ hot sauce
• chicken breast
• tomato sauce
• salsa
• taco seasoning mix
• cumin
• garlic
• chili powder

Instructions

1. 1 Place chicken breasts and tomato sauce in a medium saucepan over medium high heat. Bring to a boil, then add the salsa, seasoning, cumin, garlic and chili powder. Let simmer for 15 minutes.
2. 2 With a fork, start pulling the chicken meat apart into thin strings. Keep cooking pulled chicken meat and sauce, covered, for another 5 to 10 minutes. Add hot sauce to taste and stir together (Note: You may need to add a bit of water if the mixture is cooked too high and gets too thick.)

By JUBEEFISH

Ingredients

• ✓ hot sauce
• vegetable oil
• pork sausage
• cornbread
• egg
• bell pepper
• onion
• salt
• black pepper

Instructions

1. 1 Heat vegetable oil in a large skillet over medium heat; cook and stir sausage until browned and crumbly, about 8 minutes. Gently mix cornbread with sausage and cook until heated through, about 3 minutes. Stir eggs into sausage and cornbread, one at a time, cooking until eggs are scrambled and firm.
2. 2 Stir bell pepper and onion mix into skillet; cook until heated through, stirring occasionally, about 5 minutes. Season with hot sauce, salt, and black pepper.

By Teresa Shoenleben-Ward

Ingredients

• ✓ hot sauce
• kidney bean
• refried bean
• onion
• ground beef
• jalapeno pepper
• taco seasoning mix
• green onion
• cheddar cheese

Instructions

1. 1 In a large saucepan over medium heat, combine the kidney beans, refried beans, onion, ground beef, jalapenos, hot sauce and taco seasoning. Cook for 10 minutes or until beef is brown.
2. 2 Add the green onions and grated cheese just before serving. Serve hot with tortilla chips and sliced jalapenos if desired.

By Larry Gregg

Ingredients

• ✓ hot sauce
• barbecue sauce
• southwest seasoning
• olive oil
• rotisserie chicken
• flour tortilla
• corn tortilla
• tomato
• four cheese mexican shreds
• cilantro
• lime wedge

Instructions

1. 1 Combine barbecue sauce, Southwest seasoning, and hot sauce in a small bowl; set aside for 15 minutes.
2. 2 Heat oil in a large skillet over medium heat until hot. Add chicken; cook and stir until warmed through, 3 to 5 minutes. Stir in barbecue sauce mixture; cook until chicken is coated and sauce thickens slightly, 3 to 5 minutes more.
3. 3 Heat tortillas according to package directions.
4. 4 Divide chicken mixture among tortillas; top each with tomatoes, cheese, and cilantro. Serve with lime wedges.

By Borden Cheese

Ingredients

• ✓ hot sauce
• corn
• olive oil
• chili powder
• garlic powder
• black pepper
• mayonnaise
• lime juice
• cotija cheese
• cilantro

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C).
2. 2 Place an ear of corn on a cutting board and cut in half lengthwise. Cut each half in half lengthwise. Repeat with remaining ear of corn. You should have 8 "ribs" total.
3. 3 Whisk together olive oil, chili powder, garlic powder, and black pepper in a small bowl until well combined. Brush onto both sides of each rib and place in the air fryer basket.
4. 4 Cook in the preheated air fryer for 12 minutes, flipping halfway through the cook time.
5. 5 Meanwhile, whisk together mayonnaise, lime juice, and hot sauce in a second small bowl until thoroughly combined.
6. 6 Transfer corn ribs to a serving plate. Drizzle sauce over ribs; top with cotija cheese and cilantro.

By Soup Loving Nicole

Ingredients

• ✓ hot sauce
• avocado
• tomato
• red onion
• serrano pepper
• cilantro leaf
• worcestershire sauce
• kosher salt
• black pepper
• garlic powder
• lime juice

Instructions

1. 1 Combine avocado, tomato, onion, serrano, cilantro, Worcestershire sauce, salt, black pepper, garlic powder, and hot sauce in a bowl; pour lime juice over top. Serve immediately.

By jamjar caterers

Ingredients

• ✓ hot sauce
• flour tortilla
• butter
• egg
• cheddar cheese
• avocado
• tomato
• cilantro
• salt
• black pepper

Instructions

1. 1 Place tortillas on a microwave-safe plate. Place shredded Cheddar cheese in the center of each tortilla, towards 1 end. Microwave on high power to melt cheese, 20 to 30 seconds.
2. 2 Heat butter in a skillet over medium heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes.
3. 3 Place eggs over melted cheese on tortillas; top each with avocado, tomato, and cilantro. Season with salt and pepper. Top with hot sauce.

By Sherri

Ingredients

• ✓ hot sauce
• shiitake mushroom
• tomato
• onion
• green olive
• oregano
• orange
• lime
• ketchup
• apple cider vinegar
• salt

Instructions

1. 1 Bring a pot of salted water to boil. Add shiitake mushrooms and boil for 1 minute. Remove from heat, drain, and rinse with cold water. Allow to cool for 10 minutes.
2. 2 Chop mushrooms as if they were fish for ceviche and place them in a glass bowl. Add tomato, onion, olives, and dried oregano.
3. 3 Mix orange juice, lime juice, ketchup, Mexican hot sauce, and vinegar in a separate bowl; pour over the mushrooms. Add salt and mix carefully. Refrigerate for 20 minutes to allow flavors to combine.

By gem

Ingredients

• ✓ hot sauce
• spinach
• avocado
• sour cream
• red onion
• lime juice
• jalapeno pepper
• garlic
• salt
• black pepper

Instructions

1. 1 Process spinach, avocado, sour cream, red onion, lime juice, jalapeno pepper, garlic, salt, black pepper, and hot sauce in a food processor until smooth.
2. 2 Scrape dip into a serving bowl, cover with plastic wrap, and refrigerate until chilled, at least 1 hour.

By Sunny Hart

Ingredients

• ✓ hot sauce
• pineapple
• corn
• vegetable oil
• brown rice
• crema mexicana
• cotija cheese
• cilantro
• salt
• black pepper
• lime

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Brush pineapple and corn with oil and place carefully on the grill. Cook pineapple until grill marks appear, about 3 minutes. Flip and leave on heat just until grill marks appear on the second side, about 3 minutes more; do not overcook, as pineapple will become mushy.
3. 3 Grill corn, turning throughout, until somewhat charred, 3 to 5 minutes. Remove from grill and cool until safe too handle. Cut kernels off cobs into a bowl.
4. 4 Assemble 2 bowls by spooning equal amounts of rice into the bottom and topping each with 1/2 the roasted corn kernels. Spoon crema over over corn and drizzle with hot sauce. Add 2 to 3 pineapple rings to each bowl and top with cotija cheese and cilantro. Add salt and pepper and a squeeze of lime juice.

By BG

Ingredients

• ✓ hot sauce
• corn
• green onion
• jalapeno pepper
• garlic
• mayonnaise
• sour cream
• lime juice
• cilantro
• ancho chile powder
• cotija cheese

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Cook corn on the preheated grill for 10 minutes, turning every 2 minutes; transfer to a cutting board and cool for 5 minutes. Cut kernels from cobs.
3. 3 Heat a large skillet over medium-high heat. Add onions and jalapeño; cook about 4 minutes. Add garlic; cook for 1 minute. Reduce heat to low; stir in mayonnaise, sour cream, lime juice, and hot sauce and cook for 2 minutes. Stir in corn; cook until heated through, about 1 minute.
4. 4 Off heat, stir in cilantro. Transfer dip to a serving dish. Sprinkle chile powder over top; garnish with cotija cheese.

By Soup Loving Nicole

Ingredients

• ✓ hot sauce
• cooking spray
• ground beef
• onion
• tomato sauce
• black olive
• water
• egg
• taco seasoning mix
• flour tortilla
• sour cream
• cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
2. 2 Cook beef and onion in a large, nonstick skillet over medium-high heat until beef is browned and crumbly, 5 to 7 minutes. Remove from the heat. Drain and discard grease.
3. 3 Stir in tomato sauce, olives, water, hot sauce, egg, and taco seasoning; mix well.
4. 4 Cut each flour tortilla into 3 rounds using a 4-inch round cookie cutter. Fit a round into each of the prepared muffin cups and fill each with 1/4 cup meat mixture. Top with sour cream and Cheddar cheese.
5. 5 Bake in the preheated oven until heated through, about 25 minutes.

By James B

Ingredients

• ✓ hot sauce
• beef chuck roast
• salt
• black pepper
• olive oil
• green chile pepper
• onion
• taco seasoning
• chili powder
• cayenne pepper
• garlic powder

Instructions

1. 1 Season chuck roast with salt and pepper. Heat olive oil in a large skillet over medium-high heat; add roast. Cook until entirely browned, 2 to 3 minutes per side; transfer to a slow cooker.
2. 2 Sprinkle diced chile pepper, onion, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over roast.
3. 3 Cook on Low until roast is fall-apart tender, 8 to 10 hours.

By shasty

Ingredients

• ✓ hot sauce
• carrot
• tomato
• onion
• serrano pepper
• cilantro
• ketchup
• orange
• lime
• salt
• tostada shell
• avocado

Instructions

1. 1 Mix carrots, tomato, onion, serrano pepper, and cilantro together in a bowl.
2. 2 Combine ketchup, orange juice, lime juice, and hot sauce in a separate bowl. Pour over vegetables and season with salt. Let stand for 1 hour until flavors are well combined. Drain.
3. 3 Serve on tostadas and garnish with avocado.

By Maria Antonia Orozco

Ingredients

• ✓ hot sauce
• solid white tuna
• water
• sweet corn
• onion
• cilantro
• salsa
• lime
• salt
• pepper
• sour cream
• tostada shell

Instructions

1. 1 Place tuna in a bowl and flake with a fork. Stir in corn, onion, cilantro, salsa, and lime juice. Season with a few dashes of hot sauce, and salt and pepper to taste; stir to combine.
2. 2 Spoon onto tostada shells. Top each tostada with a dollop of sour cream and a bit more hot sauce.

By KMOUSE

Ingredients

• ✓ hot sauce
• vegetable oil
• chicken breast
• fajita seasoning
• red bell pepper
• green bell pepper
• poblano pepper
• onion
• black bean
• fire roasted diced tomato
• chicken broth
• salt
• pepper

Instructions

1. 1 Heat oil in a large soup pot over medium heat. Add chicken and cook, stirring only occasionally, until brown, about 10 minutes. Sprinkle fajita seasoning over chicken and stir until well coated. Add bell peppers, poblano pepper, and onion; cook and stir over medium heat until vegetables are soft, about 10 minutes.
2. 2 Pour in black beans, fire-roasted tomatoes, and chicken broth. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes, stirring occasionally.
3. 3 Season soup with hot sauce, salt, and pepper before serving.

By Gweb8

Ingredients

• ✓ hot sauce
• ground turkey
• garlic
• black pepper
• red pepper flakes
• chive
• taco seasoning mix
• refried bean
• tortilla chip
• cheddar cheese
• black olive
• tomato
• green onion

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a large skillet over medium heat, begin to brown the ground turkey. Stir in garlic, pepper, 1 teaspoon red pepper flakes, and 1 tablespoon chives. Stir in 1 tablespoon hot sauce. When the turkey is browned, stir in taco seasoning mix according to package instructions.
3. 3 Pour the beans into a microwave safe bowl, and heat in the microwave until softened. Stir in 1 tablespoon chives and 1 tablespoon hot sauce.
4. 4 Spread the tortilla chips across the bottom of a baking sheet. Spoon the beans mixture over the chips. Then spread the turkey mixture across the top. Sprinkle cheese, then olives, tomatoes, green onions, and remaining 1 teaspoon of crushed red pepper flakes over the top.
5. 5 Bake in preheated oven until cheese is melted, about 15 minutes

By TKOPRIVA

Ingredients

• ✓ hot sauce
• clam juice
• oregano
• shrimp
• tomato
• cucumber
• celery
• red onion
• jalapeno pepper
• ketchup
• lime
• cilantro
• avocado

Instructions

1. 1 Bring clam juice and oregano to a boil in a saucepan over medium-high heat. Add shrimp; cook and stir just until shrimp turn pink, about 2 minutes. (They will not be cooked through.) Transfer shrimp to a bowl with a slotted spoon; let cool to room temperature. Reserve liquid.
2. 2 While the shrimp are cooling, combine tomatoes, cucumbers, celery, onion, and jalapeños in a mixing bowl. Gently mix in reserved cooking liquid, ketchup, lime juice, 2 tablespoons cilantro, and hot sauce until well combined.
3. 3 Place four whole shrimp in a small bowl; cover with plastic wrap. Chop remaining shrimp into bite-sized pieces; add to vegetable mixture and stir to combine. Cover with plastic wrap. Refrigerate both bowls until thoroughly chilled, 2 to 3 hours.
4. 4 When ready to serve, stir avocado into the shrimp cocktail. Divide into four glass bowls; top each with a chilled whole shrimp and garnish with cilantro.

By John Mitzewich

Ingredients

• ✓ hot sauce
• ground chicken
• chorizo sausage
• onion
• butter
• garlic
• ketchup
• beef broth
• brown sugar
• chipotle chile powder
• mustard powder
• salt
• black pepper
• beef broth
• pretzel roll

Instructions

1. 1 Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken and chorizo sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Return meat to the skillet; add onion and butter. Cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic; saute for 30 seconds.
2. 2 Stir ketchup, broth, brown sugar, chile powder, mustard powder, hot sauce, salt, and pepper into the skillet until well combined; bring to a boil. Reduce heat and simmer, covered, 15 to 20 minutes. Add broth, 1 tablespoon at a time, if mixture looks dry. Serve on toasted pretzel rolls.

By thedailygourmet

Ingredients

• ✓ hot sauce
• olive oil
• celery
• onion
• chili powder
• cumin
• garlic
• tomato
• cannellini bean
• red kidney bean
• lime juice
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Saute celery and onion in hot oil until onion starts to turn translucent, 5 to 7 minutes. Add chili powder and cumin; saute until onion is soft, about 5 minutes more. Stir garlic into onion mixture and saute until fragrant, about 30 seconds.
2. 2 Stir tomatoes into onion mixture; bring to a simmer, reduce heat to medium, and cook and stir until liquid is mostly evaporated and mixture is thick, 5 to 10 minutes.
3. 3 Mix cannellini beans and red kidney beans into tomato mixture; cook until bean filling is heated through, 5 to 10 minutes. Season filling with lime juice, hot sauce, salt, and black pepper.
4. 4 Spoon filling in a line across the middle of a tortilla. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito. Repeat with remaining filling and tortillas.

By Jennyness

Ingredients

• ✓ hot sauce
• tomato sauce
• white distilled vinegar
• garlic
• ancho chile powder
• ground cumin
• oregano leaf
• sugar
• olive oil
• chicken breast
• adobo with pepper
• corn tortilla
• onion
• lime
• cilantro

Instructions

1. 1 In medium bowl, mix together tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Season with Adobo; set aside.
2. 2 Heat oil in large skillet over medium-high heat. Season chicken with Adobo. Cook chicken, turning once, until light golden brown on both sides, about 5 minutes. Add reserved tomato sauce mixture to pan; bring to a boil (be careful, the tomato sauce can splatter). Lower heat to medium low. Simmer, covered, until cooked through (thermometer will register 170 degrees F when inserted into thickest part of breast), flipping once, about 20 minutes.
3. 3 Transfer chicken to cutting board; reserve sauce in pan. Remove and discard bones and skin. Using two forks, shred chicken breast. Transfer chicken to skillet with sauce, mixing to combine; continue to cook until sauce reduces and blends into chicken, and mixture begins to caramelize, about 10 minutes more.
4. 4 Transfer chicken mixture to serving bowl. Spoon into warmed corn tortillas. Garnish with lettuce, tomatoes, avocados and/or onions, if desired. Sprinkle with hot sauce, if desired.

By Goya

Ingredients

• ✓ hot sauce
• olive oil
• chorizo
• corn tortilla
• onion
• jalapeno pepper
• garlic
• egg
• salt
• black pepper
• tomato
• avocado
• lime
• cheddar cheese
• sour cream

Instructions

1. 1 Grease a large skillet with olive oil and place over medium-high heat. Add chorizo and cook until chorizo begins to get crispy, 5 to 6 minutes. Add torn tortillas and cook until crispy and golden brown, 7 to 8 minutes. Add onion, jalapeno, and garlic; cook until vegetables start to get tender, 5 to 6 minutes.
2. 2 Pour in eggs and hot sauce and cook, stirring occasionally, until eggs are close to your desired doneness, about 5 minutes. Season with salt and pepper. Stir in tomatoes, avocado, lime juice, and Cheddar cheese. Continue cooking until eggs are scrambled to your desired doneness. Portion migas into serving bowls and top each with a dollop of sour cream.

By Shores

Ingredients

• ✓ hot sauce
• cotija cheese
• avocado
• egg
• chorizo sausage
• black pepper
• salt
• sweet potato
• olive oil
• black bean
• garlic salt
• garlic
• lime
• jalapeno pepper
• cilantro
• sweet onion
• tomato

Instructions

1. 1 Combine tomatoes, onion, cilantro, jalapeno, lime juice, minced garlic, and garlic salt in a bowl; stir to combine. Transfer 1/2 cup pico de gallo to a second bowl and stir in black beans. Cover both bowls and set in the refrigerator.
2. 2 Heat 2 tablespoons olive oil in a large skillet over medium heat. Add sweet potatoes and season with salt and pepper. Cook and stir until browned and crispy, 15 to 20 minutes.
3. 3 Meanwhile, cook and stir chorizo in a second skillet over medium heat until browned and cooked through, about 10 minutes.
4. 4 Distribute cooked chorizo, sweet potatoes, black bean mixture, and avocado amongst 4 bowls. Sprinkle with Cojita cheese.
5. 5 Heat a nonstick skillet over medium heat. Add remaining 1 tablespoon olive oil. Crack eggs into the pan and cook until outer edges become opaque, about 1 minute. Cover the skillet and reduce heat to low. Cook until whites are set and yolks are set to your desired firmness, 4 to 6 minutes.
6. 6 Place an egg on top of each bowl. Serve with more pico de gallo and hot sauce.

By My Hot Southern Mess