The SoCal Hot Sauces are sauces that can be cooked with any food, ultimately enhancing the meal's flavor. A wide variety of dishes can be prepared with authentic Southern California SoCal Hot Sauce, and some of the mouth-watering recipes are listed below:
SoCal Hot Sauce Meal Recipes
1. Hot Breakfast Burrito:
Ingredients: Scrambled eggs, potatoes, avocado, salsa, cheddar cheese, bacon or sausage, and SoCal Hot Sauce (any flavor).
Instructions: Once your protein and scrambled eggs are cooked, stack them atop a flour tortilla along with salsa, avocado, cheese, and potatoes. Before rolling the burrito, add a couple of dashes of SoCal Hot Sauce to make it spicier. It's the ideal way to kickstart the day with some taste.
2. Spicy Avocado Toast:
Ingredients: A poached egg (optional), sliced bread, ripe avocado, salt, pepper, and Hot Avocado SoCal Guac Sauce.
Instructions: After mashing the avocado with salt and pepper, spread it on the toasted bread. To upgrade your traditional avocado toast, top it with a poached egg and sprinkle it with Hot Avocado SoCal Guac Sauce for a tint of smokey heat.
3. Grilled Chicken with Hot Red SoCal Red Sauce:
Ingredients: Chicken breasts, olive oil, garlic, salt, pepper, and Hot red SoCal Red sauce.
Instructions: Combine olive oil, garlic, salt, and Hot red SoCal red sauce to marinate the chicken breasts for at least one hour. Baste with more sauce. Add sweetness and spice after the chicken has cooked through on the grill. To make a complete dinner, serve with rice or grilled veggies.
4. Spicy Shrimp with Rice
Ingredients: Finely chopped onion, green pepper, garlic cloves, tomato sauce, olive oil, chicken broth, fresh parsley, diced pimientos, original red SoCal Hot sauce, onion salt, pepper, uncooked large shrimp, cooked rice.
Instructions: In a large skillet, sauté green pepper and onion in oil until tender. Add garlic and cook for 1 minute. Stir in the tomato sauce, broth, parsley, pimientos, original red SoCal hot sauce, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in shrimp; cook 5-7 minutes longer or until shrimp turn pink and serve with rice.
5. SoCal Hot Sauce Shrimp Tacos
Ingredients: One pound of peeled shrimp, SoCal Hot sauce, olive oil, smoked paprika, powdered garlic, crushed cumin, salt, fresh ground pepper, one lime, shredded cabbage, flour or corn tortillas, chopped cilantro, sour cream or Greek yogurt for topping (optional).
Instructions: First, marinate the Shrimp, then combine the Olive oil, cumin, garlic powder, salt, pepper and smoked paprika in a bowl with the shrimp. Rest it for 15 minutes to marinate. To cook prawns, place a skillet over medium-high heat, and when the prawns are added, marinate them for 2 to 3 minutes on both sides.
6. Baked potatoes with Original Avocado SoCal Guac Sauce or guacamole filling
Ingredients: Four russet potatoes, Original Avocado SoCal Guac Sauce, shredded cheddar cheese, finely chopped green onions, crumbled bacon, salt and pepper as per taste.
Instructions: Preheat the oven to 200°C (or 400°F) to bake potatoes. Then, bake the potatoes for 45 to 60 minutes or until soft. Assemble the toppings, cut the potatoes in half lengthwise after baking, then use a fork to fluff the inside. For filling potatoes, drizzle each half of a potato with a good portion of Original Avocado SoCal Guac Sauce. Add some green onions, crumbled bacon, shredded cheese (optional). Place the stuffed potatoes under the grill until the cheese is melted and then serve hot.
7. Buffalo Chicken Salad
Ingredients: Olive oil, boneless skinless chicken breasts cut into ¾ inch pieces, Hot Red SoCal Hot Sauce, bunch romaine chopped, celery ribs chopped, fat-free ranch salad dressing, shredded carrots, salt and pepper as per taste.
Instructions: In a wide skillet, heat oil over medium heat. Then, in batches, sauté chicken until its pinkish color turns pale. After 3-4 minutes, remove it from the skillet and put it in a bowl. Now stir the chicken in Hot Red SoCal Hot Sauce, salt, and pepper. Combine romaine celery and carrots on a platter, top with chicken, and serve with dressing.
8. Corned Beef Pizza Swirls
Ingredients: Olive oil, sugar, dry yeast, kosher salt, warm whole milk, caraway seeds, and all-purpose flour. To prepare Thousand Island sauce, mayonnaise, ketchup, brown sugar, onion powder, pepper, Hot red SoCal hot sauce, garlic powder, and finely diced dill pickles. Thinly sliced corned beef and thinly sliced lacy Swiss cheese for Pizza Swirls.
Instructions: Add sugar and yeast to warm milk and let it rest for 15 minutes. Beat the yeast mixture, oil, kosher salt, and caraway seeds until blended, then beat in flour. Add ½ cup at a time until combined and prepare the dough in a greased bowl with oily hands. Cover the dough and let it rest for 2 hours.
After two hours, take the dough and, to assemble pizza swirls, turn it onto a well-floured surface and roll it into a 15 x 10-inch rectangle. Arrange corned beef and cheese slices to within ¾ inches of the edges. Roll up jelly-roll style, starting with alongside. Pinch the seam to seal and tuck the ends under. Then, cut crosswise into 1-inch slices. Place slices, sides touching, on a parchment-lined baking sheet.
Preheat the oven to 375°. Cover the pizza swirls with greased foil and let stand for 20 minutes. Bake, covered, for 20 minutes; remove the foil and bake until golden brown, 15-20 minutes longer. Serve warm with Thousand Island sauce.