Warning: this sauce is kinda hot. Not bhut jolokia, ‘oh-my-God-what-have-I-done’ hot. But definitely hot enough to make you sit up and pay attention. That won’t, however, stop you from going back for more, because it’s just so darn tasty.
(Yeah, yeah, we know: those of you who snack on habaneros like they were Pringles will probably think this sauce is about as hot as a McDonald’s milkshake. Duly noted. Try to remember that we don’t all have Kevlar palates, okay?)
I made this for the Super Bowl as an all-purpose hot dog / hamburger / wing / whatever sauce and it went over big. Since then, I’ve been putting this on literally everything, including (but not limited to): fried eggs, cottage cheese, lo mein noodles, tortilla chips, steamed vegetables, and (no kidding) a peanut butter sandwich.
I haven’t put it on vanilla ice cream yet, but only because I don’t have any vanilla ice cream in the house at the moment. But I will.
You can find most of the ingredients easily: Sriracha (aka Rooster Sauce) has become very popular of late, and green jalapeno Tabasco Sauce is readily available. Smoked paprika is a bit harder to come by, but can be found in specialty food stores and also online. You can substitute sweet paprika plus a few drops of liquid smoke flavoring (mesquite is best for this.)
The ‘gold’ style of barbeque sauce (aka sweet mustard-based) favored here in coastal Carolina is becoming more broadly available. I used Cattleman’s Carolina Gold, but any brand should work just fine.
Make up a batch of this and refrigerate it for a few hours to let the flavors meld. Then try it on a hot dog or a burger. Then try it on something else. Then try to stop.
(Note: If you want the flavor but with less fire, mix one part sauce with two parts mayonnaise.)
Here’s how to make the Zesty Game Day BBQ Rooster Sauce Recipe:
3/4 cup ‘gold’ style (sweet mustard) BBQ sauce (such as Cattleman’s brand Carolina Gold)
1 Tbsp Sriracha sauce
1 Tbsp green jalapeno hot sauce
2 tsp spicy mustard
2 tsp liquid from pickled jalapenos (or from other pickled hot peppers)
1 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
Combine all ingredients and refrigerate for several hours before using.
Please join us soon to see our latest food and cooking article: New Fish and Seafood Recipe Ideas and Tips on About.Com: February 11th to February 16th 2011.
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