Tag - recipe

Pineapple margarita

How to get that last drop out of the bottle. Ingredients 1 bottle of Explosive Pineapple hot sauce (almost empty)50ml Tequila 25ml tripple sec15ml lime juice a splash grenadinecoarse salt1 straw Preparation To salt the straw: sprinkle a tablespoon of salt on a small plate. Rub a slice of lime around the top of the straw and then press in the salt.Mix everything in the bottle.Fill it up with soda water.Shake, chill & serve.

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Ceviche tuna tostada

Ingredients Tostada soft corn tortillassalt Topping 450 g of fresh tuna3 limes, squeezed75 g red onion, chopped1 ripe mango150 g cucumber, cut and without seeds1 tsp. red chili2 tsp. fresh cilantro, chopped2 tsp. Red Rocket Chili Pepper hot sauce8 small corn tortillas1 avocado, cubedSalt to taste Preperation Tostada Preheat the oven on 180 °C, spray some oil on tortillas and sprinkle with a bit of salt. Bake in the oven for 10 minutes-15 minutes until they are crispy. Get them out of the oven. Topping Mix the tuna...

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Michelada beer cocktail

What is a Michelada A Michelada is a Mexican cocktail made from tomato juice, beer and hot sauce. It's a kind of a Mexican version of a Bloody Mary because they’re often served at brunch, they’re both touted as hangover cures. But instead of mixing the drink with vodka like a Bloody Mary, it’s mixed with a beer. Just perfect for a sunny lazy Sunday afternoon. Ingredients For 2 servings coarse salt (or Tajín for the real Mexican experience)ice cubestomato juice lime juice...

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Frittata with green asparagus

Lunch 2 persons - small starter 6 persons. Preparation time: 30 min. Ingredients 6 eggs1/5 bottle of Red RocketRed Rocket Chili Pepper hot sauce5 snack tomatoes, cut into four wedges6 green mini asparagus, grilled1 hand curly parsley1 tsp. grindedblack peppera pinch of saltolive oil Preparation Grill the asparagus tips on all sides.Beat the eggs, add the hot sauce, pepper and salt.Add oil to the pan and add the mixture to the pan when the oil is warm.Divide the tomatoes, asparagus tips and parsley...

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Halibut ceviche

With mango, coconut milk and pineapple hot sauce Ingredients 600gr fillet of halibut50ml can of coconut milk100ml bottle of Explosive Pineapple hot sauce½ lime squeezeda pinch of salt Topping ½ cup of mango chopped in mini dices of 0,5x0,5 cm½ chilli, chopped in thin slings1 tablespoon of chopped basil Preparation Cut the fish into very thin carpaccio slices. Mix the coconut milk, hot sauce or peppers, the lime juice and a pinch of salt. Put the halibut carpaccio on the plates, poor the coconut-hot salsa mix over...

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