SoCal Hot Red Sauce is a vibrant and flavorful condiment that embodies the bold flavors of Southern California cuisine. This sauce is known for its versatility. It consists of a blend of chili pepper, garlic, tomatoes, and spices that delivers a perfect balance of heat and tang. SoCal Hot Red sauce is commonly used to enhance a variety of dishes, from tacos and burritos to seafood and grilled meals.

SoCal Hot Red Sauce is famous among food enthusiasts for elevating everyday meals and making it a staple in many households. Whether slathered on wings, drizzled over nachos, or mixed into soups and stews, it adds a zesty kick that brings dishes to life.

Many home cooks and professional chefs appreciate its adaptability, allowing for kitchen creativity. With varying levels of heat, there’s a version for everyone, catering to those who enjoy a mild spice and those who crave a fiery kick. Overall, SoCal Hot Red Sauce is a delicious way to add flavor and excitement to the culinary repertoire!

5 Recipes Using SoCal Hot Red Sauce

SoCal Hot Red Sauce is a vibrant sauce that can add a spicy kick and depth of flavor to various dishes. Here are five delicious recipes that feature Southern California hot red sauce, each with a detailed explanation of ingredients and cooking techniques.

1. SoCal Hot Red Sauce Chicken Wings

Ingredients:

2 pounds of chicken wings
½ cup honey
½ cup of Hot Red SoCal Hot Sauce
2 teaspoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
Green onions to garnish
Salt and pepper as per taste

Method:

Prepare the Marinade: In a bowl, Whisk together SoCal Hot Red Sauce, honey, soy sauce, apple cider vinegar, garlic powder, pepper, and salt.
Marinate the Wings: Place chicken wings in a large zip-top bag or bowl and pour the marinade over them. Seal the bag or cover the bowl, and refrigerate for 2 hours, preferably overnight.
Preheat the Oven: Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top.
Bake the Wings: Arrange the wings on the wire rack in a single layer and bake for 40-45 minutes, flipping halfway through, until crispy and cooked through.
Garnish and Serve: Remove the wings from the oven and toss with any remaining sauce. Before serving, garnish with chopped green onions.

2. SoCal Hot Red Sauce Chili

Ingredients:

1 Pound ground beef or turkey
2 cloves garlic, minced
1 teaspoon cumin
1 chopped onion
2 tablespoons chili powder
1 cup SoCal Hot Red Sauce
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 cup crushed tomatoes
Chopped cilantro and sour cream to garnish
Salt and pepper as per taste

Method:

Cook the Meat: In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic and cook until softened. Add the ground meat, breaking it apart as it cooks, and season it with salt and pepper.
Combine the Ingredients: Once the meat is browned, stir in kidney beans, black beans, crushed tomatoes, SoCal Hot Red Sauce red sauce, chili powder, and cumin and bring it to a simmer.
Simmer the Chili: Then reduce the heat and let the chili simmer for about 30-40 minutes, stirring occasionally. Adjust seasoning as needed.
Serve: Ladle the chili into bowls, garnish with chopped cilantro and a dollop of sour cream and serve hot.

3. Spicy Shrimp Tacos with SoCal Hot Red Sauce

Ingredients:

1. For the Shrimp:

1 Pound large shrimp (peeled and deveined)
2 tablespoons SoCal Hot Red sauce
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon cumin
Salt and pepper as per taste

2. For the Slaw:

1 cup red cabbage (shredded)
2 cups green cabbage (shredded)
1 grated carrot
Juice of 1 lime
¼ cup chopped cilantro
Salt as per taste

3. For the Tacos

Corn tortillas
Lime wedges
Avocado slices

Method:

Marinate the Shrimp: In a bowl, combine shrimp, olive oil, SoCal Hot Red Sauce, cumin, garlic powder, salt, and pepper, and let it marinate for 15-20 minutes.
Prepare the Slaw: In a large bowl, mix the shredded cabbage, grated carrot, and chopped cilantro. Squeeze lime juice over the mixture, then add salt and toss well to combine. Set aside to let the flavors meld.
Cook the Shrimp: Heat a skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side or until pink and opaque.
Assemble the Tacos: Warm the corn tortillas in a separate skillet or microwave. Layer the shrimp on the tortillas, top with slaw, and add avocado slices. Serve with lime wedges on the side.

4. SoCal Hot Red Sauce Veggie Stir-Fry

Ingredients:

1 cups firm cubed Tofu
2 cups mixed vegetables (e.g. broccoli, bell pepper, etc.)
¼ cup SoCal Hot Red Sauce
2 tablespoons soy sauce
2 tablespoons olive oil
2 slices green onion
1 tablespoon sesame oil
Cooked rice for serving
Sesame seeds for garnish

Method.

Prepare Tofu: Squeeze the Tofu to remove its excess moisture and then cut it into pieces. In a bowl, toss the Tofu with soy sauce and half of the SoCal hot red sauce and leave it to marinate for about 15 minutes.
Stir-Fry Vegetables: Heat olive oil in a skillet or wok over medium-high heat. Add the mixed vegetables and stir-fry for 5-7 minutes until they turn tender-crisp.
Cook the Tofu: Keep the vegetables on one side of the skillet, add the marinated Tofu, and cook it until it turns golden brown on all sides, 5-7 minutes.
Combine and finish: Stir the Tofu and vegetables together, add sesame oil, and add the remaining SoCal Red Sauce. Then cook for about 2 minutes until everything is well combined and heated through.
Serve- Garnish the dish with sliced green onions and sesame seeds and serve over cooked rice for a delightful meal.

5. SoCal Hot Red Sauce Mac and Cheese

Ingredients:

8-ounce elbow macaroni
2 cups milk
2 tablespoon butter
2 tablespoons all-purpose flour
½ cup SoCal Hot red sauce
2 cups shredded cheddar cheese
Breadcrumbs for toppings
Salt and pepper as per taste

Method:

Boil the Pasta: Cook elbow macaroni according to the package instructions in a large pot or vessel, drain, and set aside.
Cook the cheese sauce: In the same vessel or pot, melt butter over medium heat. Stir in flour and cook for about 1 minute. Then, gradually whisk in milk and cook until the mixture thickens. Stir in cheddar cheese until it melts and smoothens.
Combine with sauce; Add SoCal Hot Red sauce into the cheese sauce, mix it well, then season it with salt and pepper.
Mix and bake. Fold in the cooked macaroni and transfer the mixture to a greased baking dish. Top it with breadcrumbs for a crunchy finish and bake at 350°F for 20-25 minutes until it turns bubbly and golden.
Serve: This spicy twist on classic mac and cheese is sure to please both kids and adults. Its creamy and cheesy texture has just the right amount of heat.

Conclusion

The recipes mentioned above showcase the versatility of SoCal Hot Red Sauce, enhancing everything from tacos to chili. Whether hosting a party or cooking a cozy meal at home, these dishes will impress with their bold flavors and satisfying heat. Enjoy experimenting with this vibrant sauce, and feel free to adjust the heat level to your liking!

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