Recipes for Hot Pepper Sauce Commercially Bottled Unopened

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 2 cans black beans, drained and rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/4 cup hot pepper sauce (commercially bottled, unopened, and within safety date)
• Salt and pepper to taste
• Optional toppings: sour cream, chopped cilantro, sliced jalapenos

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onion, garlic, and bell pepper. Sauté until softened, about 5 minutes.
3. Add black beans, vegetable broth, diced tomatoes, cumin, chili powder, and oregano. Stir well.
4. Bring the soup to a boil, then reduce heat to low and simmer for 20-30 minutes.
5. Stir in the hot pepper sauce and season with salt and pepper to taste.
6. Using an immersion blender or regular blender, puree the soup until smooth.
7. Return the soup to the pot and heat over medium heat until warmed through.
8. Serve hot with optional toppings if desired.

Ingredients

• 4 chicken breasts
• Salt and pepper to taste
• 1/4 cup honey
• 2 tablespoons soy sauce
• 2 tablespoons hot pepper sauce (commercially bottled, unopened, and within safety date)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• Optional garnish: sliced green onions, sesame seeds

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the chicken breasts with salt and pepper.
3. In a small bowl, whisk together honey, soy sauce, hot pepper sauce, olive oil, garlic, and ginger.
4. Place the chicken breasts in a baking dish and pour the honey mixture over them, ensuring they are evenly coated.
5. Bake the chicken in the preheated oven for 20-25 minutes or until cooked through, basting with the sauce halfway through.
6. Remove the chicken from the oven and let it rest for a few minutes before serving.
7. Garnish with sliced green onions and sesame seeds if desired.
8. Serve hot with steamed rice or roasted vegetables.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 2 tablespoons soy sauce
• 1 tablespoon hot pepper sauce (commercially bottled, slightly expired)
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 green onions, sliced

Instructions

1. In a large skillet, heat the vegetable oil over medium-high heat.
2. Add the minced garlic and grated ginger, and cook for 1 minute until fragrant.
3. Add the sliced bell peppers and stir-fry for 3-4 minutes until slightly tender.
4. Push the bell peppers to one side of the skillet and add the shrimp to the other side.
5. Cook the shrimp for 2-3 minutes until pink and opaque.
6. In a small bowl, whisk together the soy sauce, hot pepper sauce, sugar, salt, and black pepper.
7. Pour the sauce over the shrimp and bell peppers, and stir to coat evenly.
8. Cook for an additional 1-2 minutes until the sauce thickens slightly.
9. Remove from heat and garnish with sliced green onions.
10. Serve hot with steamed rice or noodles.