Heat Junkie Foods

Heat Junkie Foods Recipe

6 Chile Blend and Boulder Heat Junkie Mango Habanero Margarita

Ingredients

• 16 oz. pint glass.
• 12 oz. of your favorite margarita mix
• 2 ounces of any good gold tequila
• 1/2 ounce triple sec or Grand Marnier.
• 1 ounce lime juice, freshly squeezed
• Splash of orange juice
• 1 teaspoon of 6 Chile Blend Seasoning Powder.
• Garnish: orange slice with 6 Chile Blend Seasoning Powder sprinkled on slice.
• Take a plate and add the teaspoon of 6 Chili Blend Seasoning Powder to it.
• Take a separate plate and add a few good shakes of the Boulder Heat Junkie Mango Habanero Hot Sauce.

Heat Junkie Foods Recipe

6 Chile Blend Watermelon Avocado Salad with Feta and Mint

For the Salad

• 4 cups of cut watermelon 1 inch cubes
• 1 ripe avocado cut into small slices or cubes
• 1/2 red onion thinly sliced
• 1/2 cup fresh mint chopped
• 1/2 cup feta cheese crumbled (Mediterranean style)
• 1/2 teaspoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder or more if you like.

For the dressing

• 2 tablespoons olive oil
• 1 tablespoon lime juice freshly squeezed
• 1 teaspoon coarse sea salt
• 1/4 teaspoon black pepper

Instructions

1. For the salad: Place watermelon, avocado, red onion slices, and mint in a large salad bowl.
2. To make the dressing: Whisk together olive oil, lime juice, salt and pepper.
3. Drizzle the dressing over the salad. Gently toss to combine.
4. Cover it with stretch film and let it marinade in the fridge for 30 minutes.
5. When ready to serve, sprinkle Vegas Heat Junkie 6 Chile Blend Seasoning Powder and crumbled Mediterranean feta cheese on top.

Heat Junkie Foods Recipe

Bacon Breadsticks with Garlic Habanero Sauce and 6 Chile Blend

Ingredients

• Store bought bread sticks or make your own.
• 12 oz. thin cut bacon ( thin works best and is easier to wrap around bread sticks).
• 2 tablespoons Vegas Heat Junkie Garlic Habanero Hot Sauce.
• 2 tablespoons of Vegas Heat Junkie 6 Chile Blend Seasoning.
• 1 tablespoons light brown sugar.
• 2 tablespoon of garlic powder.
• 4 tablespoons of salted butter.
• How to Make:
• Step 1 Preheat oven to 350 degrees. Prep 1 foil lined baking sheet and 1 parchment paper lined baking sheet.
• Step 2: Combine Vegas Heat Junkie 6 Chile Blend Seasoning and Vegas Heat Junkie Garlic Habanero Hot Sauce and light brown sugar in a bowl.

Step 3: Wrap one slice of thin bacon around 1 bread stick starting at one end and barely overlapping, to surround entire breadstick. Brush on hot sauce, sugar and 6 Chile Blend mixture to coat breadstick and place on foil lined baking sheet. Repeat with reaming bread sticks.

• Step 4: Bake in oven until bacon is crisp, about 30 minutes.
• Step 5: While breadsticks are in the oven melt the 4 tablespoons of butter in a small pan and add the garlic powder.
• Step 6: When done baking transfer to parchment lined baking sheet to prevent sticking.
• Step 6: Brush melted butter garlic powder mixture on each breadstick and place back in the oven for 3-5 minutes. Remove from oven and cool on baking sheet.
• When cool place breadsticks in a tall glass or nice serving platter and serve with cheese and crackers or with a nice bloody mary.

Heat Junkie Foods Recipe

Baked Asparagus Fries with VHJ Garlic Habanero Dipping Sauce

Ingredients

• 1 pound asparagus ends trimmed
• ¾ cup panko breadcrumbs
• ¼ cup Parmesan cheese
• ¼ teaspoon garlic powder
• 1 teaspoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder
• ¼ teaspoon black pepper
• ¼ cup all-purpose flour
• 2 eggs lightly beaten.
• Garlic Habanero Dijon Mustard Dipping Sauce:
• 1 cup mayonnaise
• ¼ cup Dijon mustard
• 2 tablespoons Vegas Heat Junkie Garlic Habanero hot sauce
• 1 teaspoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder
• ¼ teaspoon garlic powder
• ¼ teaspoon black pepper
• ⅛ teaspoon kosher salt

Instructions

1. Preheat the oven to 425°F.
2. Mix the panko, Parmesan cheese, garlic powder, black pepper and 6 Chile Blend Seasoning Powder on a plate, set aside.
3. On a separate plate, add the flour.
4. Add the eggs to another plate and mix.
5. Coat the asparagus in the flour, dip in the beaten egg, and roll into the breadcrumb mixture.
6. Place on a wire rack over a sheet tray in a single layer, not touching.
7. Bake for 7-9 minutes until golden brown.
8. Meanwhile, to make the sauce, mix all the ingredients, taste, and adjust seasoning if necessary.
9. Sprinkle asparagus with Vegas Heat Junkie 6 Chile Blend Seasoning Powder to garnish and for more flavor.

Heat Junkie Foods Recipe

Boulder Heat Junkie Mango Habanero Ketchup

This is my take on homemade ketchup with a spicy twist. Great on french fries and is a good base for a cocktail sauce (recipe coming soon).

Ingredients

• 24 oz. tomato paste.
• 3/4 cup dark brown sugar.
• 3/4 teaspoon dry ground mustard.
• 3/4 teaspoon kosher salt.
• Pinch of ground cloves (add a small amount at first, a little goes a long way. You can always add more later on).
• Pinch of allspice. (add a small amount at first, a little goes a long way. You can always add more later on).
• 1/4 teaspoon of ground cinnamon.
• 4 tablespoons of Boulder Heat Junkie 6 Chile Blend.
• 4 tablespoons of Boulder Heat Junkie Mango Habanero Hot Sauce.
• 1 cup of water.
• 3 tablespoons of white wine vinegar.
• 3 tablespoons of apple cider vinegar.
• Place all the ingredient's in large bowl except water. (add water in after everything is mixed up).
• Once the ingredients are mixed well, add the water in a little at a time.
• This ketchup tends to be thicker than the bottled stuff you're used to so by adding the water a little at a time you can control the viscosity. You can always add more water if you don't want it to thick.
• Place in a glass container and refrigerate over night.

Heat Junkie Foods Recipe

Char Siu Pork

Char Siu Pork – Chinese BBQ Pork

Marinade

• 1 1/2 tbsp brown sugar
• 1/4 cup of honey
• 1/4 cup of hoisin sauce gluten free
• 3 tbsp light soy gluten free sauce,
• 1 tsp Chinese five spice powder
• 1 tbsp oil (vegetable or canola)
• 2 tsp red food coloring
• Cooking:

Instructions

1. 4 – 3lb pork scotch fillet (aka collar neck, pork neck) OR pork shoulder (Note 5)
2. 2 tbsp Extra Honey
3. Marinade pork:
4. Cut pork in half to make two long strips.
5. Mix Marinade ingredients in a bowl.
6. Place the pork and Marinade in a stain proof container or Ziplock bag. Marinate 24 to 48 hours in the fridge
7. To Roast:
8. Preheat oven to 320F.
9. Line a tray with foil and place a rack on top (recommended but not critical).
10. Remove pork from the marinade, save Marinade. Place pork on rack.
11. Roast for 30 minutes.
12. Meanwhile, pour reserved marinade in a saucepan. Mix Extra Honey into marinade. Bring to simmer over medium high and cook for 2 minutes until syrupy. Remove from heat.
13. Remove pork from oven. Dab marinade all over, then turn. Baste then roast for a further 30 minutes.
14. Remove pork from oven. Brush with marinade again, then turn, brush with marinade and roast for a further 20 minutes. If charring too quickly, cover with foil.
15. Baste again on surface then bake for a further 10 minutes until caramelized and sticky. Meat should be tender but not falling apart, like with pulled pork. Allow to rest for 10 minutes before slicing.
16. Recipe Notes:
17. Soy Sauce – The light soy sauce adds a touch more salt to the marinade, the balance I like. But it’s fine to use all light soy sauce, or all ordinary soy sauce. Do not use dark soy sauce (flavor is too intense).
18. Chinese five spice powder (a mix of spices) – find it in the herb and spice section of supermarkets and it isn’t any more expensive than other spices, very common nowadays. You can substitute the Chinese five spice powder with 1 tbsp extra hoisin sauce BUT you should reduce the sugar to 1 tsp, otherwise it will be too sweet.
19. Oil – Or other neutral flavored oil.
20. Red food coloring – to make the pork red, like you get at the Chinese barbecue shop. This is optional. Authentic Char Siu uses red bean curd for coloring and a touch of flavor – it can be found at Asian stores, use about 2 tbsp of the liquid and no red food coloring.
21. I use the marinade in this recipe more frequently than the authentic version because I can get all the ingredients at the supermarket and it has a slightly more intense flavor – makes up for absence of charcoal in this home version.
22. Pork – Use pork shoulder because they are ideal for longer cooking to get amazing caramelization and the pork is incredibly juicy inside.
23. Pork shoulder is also ideal – beautifully juicy. If using pork shoulder, using boneless, skinless and trim off most of the thick layer of fat on the surface. Then cut into long thin pieces. Flavor is excellent!
24. Cutting pork – doesn’t really matter which way you cut it, horizontal or straight down the middle. If you have a thick piece of pork, cut in half horizontally to make two long, flat, thin pieces. If it’s not that thick, just cut it straight down the middle
25. PORK TENDERLOIN Roast at 350F for 25 minutes or until the internal temperature is 145 – 160F. Around halfway through roasting, baste generously with the reserved marinade. Sort of dab it on so you get as much marinade on the pork as possible – this is key for getting the thick, glossy glaze. Then switch to broiler/grill on high and broil for a few minutes until surface is charred and glossy, basting once or twice.

Heat Junkie Foods Recipe

Crispy Garlic Habanero Chicken Wings

These wings come out beautifully crispy on the outside, tender on the inside, and packed with bold flavor. The spice blend is flexible, but the baking powder is essential — it helps the skin crisp and brown evenly.

Ingredients

• 2 lbs. split chicken wings (wingettes and drumettes)
• 1 tablespoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder
• 1 tablespoon baking powder (not optional)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon ground mustard powder
• Optional: 1–2 teaspoons brown sugar for a touch of sweetness and extra caramelization
• Vegas Heat Junkie Garlic Habanero Wing Sauce
• 2 tablespoons Vegas Heat Junkie Garlic Habanero hot sauce
• 2 tablespoons butter

Instructions

1. Prep the Oven
2. Preheat the oven to 250°F.
3. Season the Wings
4. In a large mixing bowl, combine the baking powder, 6 Chile Blend seasoning, onion powder, garlic powder, ground mustard powder, salt, and pepper.
5. Add the wings and toss until they’re evenly coated in the dry spice rub.
6. Set Up the Baking Rack
7. Line a baking sheet with aluminum foil.
8. Lightly spray a wire rack with cooking spray and place it on top of the baking sheet.
9. Arrange the wings on the rack in a single layer.
10. Bake Low & Slow
11. Bake the wings for 30 minutes at 250°F.
12. Crisp at High Heat
13. Remove the wings and increase the oven temperature to 450°F.
14. Once the oven reaches 450°F, return the wings and bake for 25 minutes, or until crispy and golden.
15. Make the Wing Sauce
16. In a small saucepan, melt the butter over low heat.
17. Stir in the Vegas Heat Junkie Garlic Habanero hot sauce.
18. Adjust the amount of sauce to your heat preference — you can always add more later.
19. Sauce & Finish
20. Transfer the hot wings to a bowl and toss with the Vegas Heat Junkie wing sauce.
21. Plate the wings and sprinkle a little extra 6 Chile Blend Seasoning Powder on top for even more flavor.

Heat Junkie Foods Recipe

Elote Jalapeno Poppers with 6 Chile Blend

This recipe will blow your mind. Roast the corn on the grill and use the Vegas Heat Junkie 6 Chile Blend Seasoning Powder and our Vegas Heat Junkie Garlic Habanero hot sauce. Serve this with the spicy honey ranch dipping sauce (recipe below) and you will have the best jalapeño poppers you will ever have and it's so easy to make.

Ingredients

• 6 jalapeños 2 cobs of corn (reserve some of the roasted corn for the top of jalapenos) 1/2 lb. cooked bacon 1/4 cup cheddar cheese 1/4 cup pepper jack cheese 8 oz of room temperature cream cheese 1 tbsp Vegas Heat Junkie Seasoning Powder 1 tbsp taco seasoning 2 tbsp diced onion 1 tbsp of Vegas Heat Junkie Garlic Habanero

Instructions

1. Roast your corn and remove from the cob then combine all the ingredients above together with room temp cream cheese. Slice your jalapeños and remove the cores. Fill with the mixture. Preheat your oven to 350 degrees. Top poppers with some of the reserved roasted corn, cheese and Vegas Heat Junkie 6 Chile Blend Seasoning Powder. Cook for 25-30 minutes or until the cheese is nice and melted and the jalapeno is soft. You can also place them under the broiler to crisp up the tops but keep an eye on them. You don't want them to burn. Enjoy!!
2. Spicy Honey Ranch dipping sauce.

Ingredients

• 1 cup of avocado oil
• 1 tbsp of Vegas Heat Junkie 6 Chile Blend Seasoning Powder
• 1 tbsp of Vegas Heat Junkie Scotch Bonnet hot sauce
• ½ cup of red pepper flakes
• 1 tbsp of sesame seeds
• 2 cloves of minced fresh garlic
• 2 tsp of sea salt
• 1 package of dry Ranch Dressing Seasoning Mix
• 5 oz of sour cream
• 2 tbsp of fresh chopped dill
• 1/3 cup of honey
• Step 1: Heat avocado oil to 250 degrees F
• Step 2: In a bowl add red pepper flakes, sesame seeds, minced garlic, and sea salt. When oil hits 250 degrees pour hot oil over ingredients in bowl
• Step 3: Let the chile oil cool

Step 4: Once the chile oil has cooled add all remaining ingredients. Sour cream, dry ranch seasoning, honey, Vegas Heat Junkie 6 Chile Blend Seasoning Powder, Vegas Heat Junkie Scotch Bonnet hot sauce and dill then mix thoroughly.

• This will make enough so you can use it for other things like topping grilled chicken or pork for a amazing flavor combination. The ranch and honey balance out the heat from the red chile flakes and hot sauce.

Heat Junkie Foods Recipe

Mexican Grilled Corn with Vegas Heat Junkie 6 Chile Blend

Ingredients.

4 ears of fresh corn.

4 Tbsp. plain Greek yogurt or sour cream. You can also use mayonnaise or butter.

1/2 cup grated Parmesan cheese.

Boulder Heat Junkie 6 Chile Blend Seasoning, to taste.

Sea salt to taste.

1/4 cup fresh cilantro chopped.

1-2 limes cut into wedges to squeeze on grilled corn.

Olive oil extra virgin.

Peel back the husks of the corn and remove the silk. Using butcher twine, tie the husks together to creating a handle. Brush each ear of corn with olive oil.

In a small bowl, mix together the Boulder Heat Junkie 6 Chile Blend Seasoning and a dash of sea salt. Set aside.

Grill the corn for approximately 10 minutes, until nicely browned. Let the husks hang over the side of the grill, and use them as handles to turn the corn while cooking.

When ready to serve, cover the corn with your choice of above mixture and sprinkle on the Boulder Heat Junkie 6 Chile Blend Seasoning, cheese and cilantro. Serve with lime wedges on the side.

Heat Junkie Foods Recipe

Quick and Easy Refrigerator Pickles

Refrigerator pickles are quick and easy to make — no sterilizing jars or special equipment required. You can get very creative on this recipe if you like. If you don’t want to use cucumbers you can try using carrots, sliced jalapenos, asparagus, green tomatillos, or green beans. I don't like to use the large cucumbers because if they sit in the brine too long they tend to get a little mushy.

Because these are not done using the regular canning technique the pickles must always be stored in the refrigerator.

INGREDIENTS

• 1¼ cups distilled white vinegar.
• 3 tablespoons kosher salt
• 2 tablespoons white sugar
• 2 cups cold water
• 12-15 small to medium sized Kirby cucumbers
• 6 teaspoons pickling spice.
• 6 Garlic cloves, peeled.
• 6 Orange or Red Habaneros cut in half.
• 6 Serano Peppers cut in half
• 6 Dried Arbol Chile Peppers leave whole
• 6 teaspoons of Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• 12-16 fresh dill sprigs
• 6-12oz Mason jars with lids.

INSTRUCTIONS

1. Combine the vinegar, salt, and sugar in a small non-reactive bowl. Whisk until the salt and sugar are dissolved then whisk in the 2 cups of cold water.
2. Cut cucumbers into ¼ inch slices or spears and dividing evenly into the 6 mason jars.
3. Add 1 teaspoon pickling spice, half a habanero, half a serrano pepper, one peeled clove of garlic, 1 teaspoon of Vegas Heat Junkie 6 Chile Blend Seasoning Powder and one whole dried arbol chile and a few sprigs of fresh dill to each jar. (You can remove the seeds from the peppers if you like but I like to leave them in for a little more flavor).
4. Add the brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 1 week so the brine will flavor the pickles. The pickles will keep in the refrigerator for up 2 months and longer but trust me if you love pickles then they won’t last that long. Make sure that you always keep them in the refrigerator.

Heat Junkie Foods Recipe

Stuffed Onion

2 lbs. ground beef 1 cup jasmine rice (raw) 4 large onions 3 tbsp tomato paste 1 cup diced red bell pepper 1 cup of diced tomatoes 1-2 tbsp minced garlic 1 cup chopped parsley 2 tsp kosher salt ½ tbsp black pepper 1 tsp thyme 2 tbsp Vegas Heat Junkie 6 Chile Blend Seasoning Powder

SAUCE 2 tbsp butter 2 tbsp tomato paste 2 cups chicken stock. 2 tbsp Vegas Heat Junkie Garlic Habanero hot sauce to taste.

INSTRUCTIONS PREP ONIONS

Trim tops, peel, and slice each onion halfway lengthwise (don’t cut through).

Boil onions for 10-15 minutes until soft. Drain and cool in cold water.

Gently separate layers.

FILLING

• Mix all filling ingredients in a large bowl.
• Spoon onto each onion layer and roll tightly.
• Place stuffed onion in a baking pan.

SAUCE

• Melt butter in a pan.
• tomato paste, and broth.
• 2 tbsp Vegas Heat Junkie Garlic Habanero hot sauce
• Bring a boil.
• BAKE Preheat oven to 375°F Pour sauce over onions. Cover with parchment/cartouche and lid. Bake 50-60 minutes. Uncover last 10-15 minutes or broil to caramelize.

Heat Junkie Foods Recipe

Vegas Garlic Habanero and 6 Chile Blend Pork Belly Burnt Ends

INGREDIENTS

• 4-5 pounds pork belly
• 2-3 tablespoons olive oil

RUB

• 1/4 cup brown sugar
• 2 tablespoons coarse Kosher salt (be sure to use the right kind of salt!)
• 1 tablespoon freshly ground black pepper.
• 2 tablespoons Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder

SAUCE

• 1/2 to 1 cup of your favorite BBQ sauce
• 2 tablespoons of Vegas Heat Junkie Garlic Habanero Hot Sauce
• 4 tbsp. butter
• 1/3 cup honey

INSTRUCTIONS

1. Trim off the skin and top layer of pure fat of the pork belly. Cut the meat into 1 1/2-inch cubes.
2. Rub the meat with a drizzle of olive oil, then combine the rub ingredients and sprinkle generously over the meat, rubbing it in to cover each piece.
3. Arrange the pork belly cubes on a wire cooling and baking rack, then place on the smoker and smoke between 225°F and 250°F for 2 1/2 to 3 hours until dark red and a nice bark starts to form.
4. Transfer the pork belly cubes to a disposable aluminum pan and add Vegas Heat Junkie Garlic Habanero hot sauce,BBQ sauce, butter, and honey, stirring to evenly coat the cubes of pork belly.
5. Cover with foil, then return the sauced pork belly to the smoker and cook for another 60 to 90 minutes, until the meat reaches 200°F to 205°F when a digital meat thermometer is inserted into the middle of one of the burnt ends or until a toothpick inserted into the burnt ends goes in and comes out easily.
6. Remove the foil and cook uncovered for another 15 minutes to let the sauce thicken up a bit, then remove the pork belly burnt ends from the smoker and serve.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Air Fryer Crispy Artichokes

Ingredients

• (2) 14.5-ounce cans artichoke hearts in water, drained
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup panko
• 1 teaspoon grated lemon zest
• 1 teaspoon dried oregano
• 1 tablespoon of Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• Olive oil cooking spray, for frying

For the Dipping Sauce

• 1/4 cup mayonnaise
• 1 small clove garlic, grated
• 2 teaspoons fresh lemon juice
• 1 teaspoons extra-virgin olive oil
• 1 tablespoon of Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• 1 tablespoon Vegas Heat Junkie Garlic Habanero Hot Sauce.
• 1/4 teaspoon kosher salt

Directions

1. Make the dipping sauce: Whisk the mayonnaise, Vegas Heat Junkie Garlic Habanero Hot Sauce, Vegas Heat Junkie 6 Chile Blend Seasoning Powder, garlic, lemon juice, olive oil and salt in a small bowl. Serve with the artichokes.
2. Preheat an air fryer to 360˚ F.
3. Pat the artichoke hearts dry. Halve lengthwise. Put the flour in a shallow bowl; lightly beat the eggs in a second bowl.
4. Whisk the panko, lemon zest, oregano, Vegas Heat Junkie 6 Chile Blend Seasoning Powder and kosher salt in a third bowl. Coat the artichokes in the flour, then the egg, then the panko mixture.
5. Lightly coat the artichokes with cooking spray and arrange sprayed-side down in the air fryer basket in an even layer. Cook 7 minutes. Spray the tops with more olive oil, flip and cook until golden brown, 7 more minutes.
6. Arranage articokes on a plate then dust with 1 tablespoon of Vegas Heat Junkie 6 Chile Blend Seasoning Powder before serving.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Air Fryer Pickles

Ingredients

• Dill pickle slices – Use your favorite brand.
• Flour
• Eggs
• Panko bread crumbs.
• Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• Garlic powder.
• Your pickles need to be dry for the breading to crisp up, so lay them out on a paper towel and pat them dry.

You will need three shallow bowls. In the first, add flour and garlic powder and stir well to combine. In the second add the eggs and whisk until smooth. In the last, add the panko bread crumbs and Vegas Heat Junkie 6 Chile Blend Seasoning Powder.

• Take your pickles one at a time and dip them into the flour, then the egg, then the panko with Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• Do your best to coat them evenly and be sure to get both sides.
• Spritz your air fryer basket with oil spray.
• Arrange the pickles evenly in an air fryer basket and do not stack them.
• Work in batches if needed.
• Spritz the pickle slices with oil.
• Cook at 400 degrees F for 10 minutes. Flip halfway through.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Bacon

Ingredients

• 1/3 cup packed light or dark brown sugar
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• Thick-sliced bacon 10 to 12 slices)

Instructions

1. Arrange a rack in the center of the oven and heat the oven to 400°F. Line a rimmed baking sheet with aluminum foil or parchment paper, making sure there is overhang on all 4 sides (overlap a few sheets if needed, this makes cleanup easier). Fit a wire rack onto the baking sheet.
2. Place 1/3 cup packed light or dark brown sugar and 1/2 teaspoon black pepper and 1 tablespoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder to a large bowl and stir to combine. Add sliced bacon and toss until the slices are evenly coated in the sugar pepper mixture.
3. Arrange the bacon on the baking sheet in a single layer, they can be touching but should not overlap. Sprinkle any remaining sugar pepper mixture evenly over the bacon.
4. Bake, rotating the baking sheet halfway through, until bacon darkens in color, the fat renders out, and white foamy bubbles appear, 10 minutes per side. Let the bacon cool on the rack until the sugar sets slightly, about 5 minutes.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Bacon Jam

Ingredients

• 1 pound thick sliced bacon, cut into 1-inch pieces
• 1 large yellow onion, diced small
• 1 shallot diced small
• 2 cloves garlic, peeled and smashed
• 1/3 cup balsamic vinegar
• 1/3 cup packed brown sugar, packed tight.
• splash of maple syrpe
• 1 tablespoon Vegas Heat Junkie 6 Chile Blend Seasoning
• 1/3 cup blue cheese crumbles.

Cook the bacon: In a large cast iron skillet over medium heat. Stir occasionally, until the fat is rendered, and the bacon is browned, but not burned or overly crispy. Scoop out the cooked bacon with a slotted spoon and drain it on a paper towel-lined plate.

• This should take about 25 to 30 minutes total.
• Leave 2 tablespoons of the bacon fat in the pan and add the onions, shallots and garlic and cook till translucent about 7-8 minutes.
• Finely chop bacon and add back to the skillet.

Reduce the jam: Add the balsamic vinegar, maple syrup, brown sugar and Vegas Heat Junkie 6 Chile Blend Seasoning to the skillet and bring to a boil. Cook stirring and scraping up browned bits from the skillet for 2 minutes

• Reduce the heat to medium low, and simmer uncovered, stirring occasionally, until the liquid turns syrupy and almost completely evaporates—this should take about 30 minutes.
• Store and reheat if needed: Use immediately or spoon it into an airtight jar and refrigerate for up to four weeks.
• To serve warm: Spoon warm bacon jam into a bowl then add the blue cheese crumbles on top.
• To reheat, zap it in the microwave for about 45 seconds or warm on stove in non stick pan.
• Serve with cheese and crackers or on toasted baguette. Try spreading this bacon jam on a burger or a steak sandwich for an incredible flavor.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Bacon-Wrapped Pickle Spears

This is a great appetizer to serve for any sporting event. Get creative on this one folks with several dipping sauces. I used ranch for these but Thousand Island works just as well.

INGREDIENTS

• 12 pickle spears
• 12 slices bacon thin cut bacon.
• 1 tablespoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.
2. Wrap each pickle spear in a slice of bacon.
3. Sprinkle each bacon wrapped pickle with Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
4. Place each pickle spear on rack then place rack on a foil lined baking sheet.
5. Bake for 20-30 minutes or until bacon is crispy (flipping the pickles halfway) until the bacon is cooked through and crispy.
6. Let cool for a few minutes.
7. Add some Vegas Heat Junkie 6 Chile Blend Seasining Powder to any bottled ranch dressing for dipping.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Bloody Mary Pickle Shooter

INGREDIENTS

• 8 large pickles.
• 2 tablespoons of Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• Celery leaves, for garnish

Instructions

1. Cut the pickles in half widthwise, then cut off the ends so they can stand upright.
2. Using a apple corer, core the pickle halves and scoop out the inside with a spoon to make pickle shot glasses.
3. Rim each pickle shot glass with Vegas Heat Junkie 6 Chile Blend Seasoning Powder and set aside.
4. Here is our Bloody Mary recipe but you can use what you like. Vegas Heat Junkie Bloody Mary (heatjunkiefoods.com)
5. Add the Bloody Mary mixture into the pickle shot glasses and garnish with celery leaf. Slam, eat and enjoy!

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Chicken with Oranges and Potatoes

INGREDIENTS

• 1 whole chicken, 3 1/2 pounds
• 1/4 cup butter
• 5 oranges
• 4 medium gold or yellow potatoes
• 2 stems of fresh rosemary
• 4 stems of fresh thyme
• Vegas Heat Junkie 6 Chile Blend Seasoning Powder to taste.
• Salt & Pepper

INSTRUCTIONS

1. Place cast iron skillet inside the oven while it preheats to 425 degrees. Rack should be in the upper third of your oven.
2. Rinse the chicken inside and out. Pat dry with paper towels.
3. Peal one of the oranges and leave whole then sprinkle Vegas Heat Junkie 6 Chile Blend Seasoning Powder over the pealed orange then place inside cavity. This will add flavor to the inside of the chicken while keeping it moist. Tie legs together with kitchen twine.
4. On stove top melt 1/4 cup butter and combine with the juice from two of the oranges and stir together.
5. When the oven has reached 425 degrees carefully remove the skillet. Pour half of your melted butter/orange juice into the hot skillet. (be careful it will sizzle because the pan is hot.) This will help prevent the chicken from sticking to the pan.
6. Cut the last two oranges into slices and place on the bottom of hot pan. Place the chicken in the skillet breast side up. Tuck the tips of the wings under the bird. Drizzle the remaining half of the melted butter/orange juice all over your chicken. Generously sprinkle Vegas Heat Junkie 6 Chile Blend Seasoning Powder along with salt and pepper all over the chicken
7. Thinly slice or cube your potatoes and layer them around your chicken.
8. Remove the leaves from your sprigs of thyme and rosemary. Chop the rosemary leaves. Sprinkle both herbs on top of the chicken and potatoes.
9. Bake for 1 to 1 1/2 hours. Take a meat thermometer place it in the thickest part of the chicken, it should read 165 degrees.
10. Let chicken rest at least 20 minutes before carving.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Grilled Shishito Peppers

This is one recipe that you will make over and over again. It has all the makings of a family favorite for any meal or when you want a light snack or appetizer for that perfect dinner party. When you grill these they come out charred and blistered with a nice smoky taste that compliments any flavors you add to it. You can get as creative as you like when it comes to this recipe.

Ingredients

• 1 lb. of shishito peppers (most stores are carrying these now. Trader Joe's is a good place to find them).
• 1 tablespoon of hot chile oil or enough to coat peppers.
• 1/2 teaspoon sea salt.
• 1/2 teaspoon Vegas Heat Junkie 6 Chile Blend Seasoning.
• Wedges of fresh Lemon or Lime.

Instructions

1. Mix all the above ingredients in a bowl to allow flavors to get to know each other. Save marinade to use later to brush on the peppers while they are grilling.
2. Set up your charcoal grill or use your gas grill for direct grilling.
3. Get you grill screaming hot. You want to sear the outside of the pepper to get them charred and blistered.
4. Place marinated peppers on the grill. Leave the stems on. They make great handles to eat the peppers with.
5. While peppers are grilling brush the remaining marinade on the peppers.
6. Keep turning and brushing the peppers until they are charred and blistered. About 7-8 minutes depending on the heat of your grill
7. Before you take them off squeeze some lemon or lime all over them.
8. Place them in a nice looking bowl or platter with a few wedges of lemon or lime so people can add more if they wish.
9. Serve with a nice glass of chilled white wine.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Popcorn

old-fashioned popcorn with a kick of heat and flavor!

Ingredients

• 3 Tbsp. peanut or corn oil.
• 1/3 cup of popcorn kernels.
• 2 Tbsp. of butter (add more if you like).
• Salt to taste.
• Finely Grated Parmesan Cheese. No, not that stuff in the green can…Yuck.
• Vegas Heat Junkie 6 Chile Blend.
• The juice of one lime.

This recipe is what I like to call “who cares”. You should follow steps 1-7 but when it comes to adding the finely grated Parmesan cheese, salt and Boulder Heat Junkie 6 Chile Blend, that should be all up to you. Just take into consideration who else will be eating this with you. If they like heat and flavor, then add as much as you want. It's all up to you…. who cares?

Instructions

1. Melt butter in small saucepan. Add the juice of one lime. Keep warm until time to drizzle on the popcorn.
2. Heat the oil in a 3-quart thick-bottom pan on medium high heat.
3. Put 3 or 4 popcorn kernels into the oil. Wait for the popcorn kernels to pop.
4. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer.
5. Cover the pot and remove from the heat and count out 30 seconds. (Out loud or to yourself…who cares?)
6. The reason you want to do this is it heats the oil up to the right temperature, by waiting 30 seconds it brings all of the kernels to an almost-popping temperature so that when you put the pan back on the heat, they all pop around the same time.
7. Return the pan to the heat. Once the popping starts, gently shake the pan by moving it back and forth over the burner.
8. (As the popcorn pops, keep the lid slightly ajar to let the steam from the popcorn release)
9. Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl.
10. By using this technique, nearly all of the kernels pop, and nothing burns.
11. Drizzle the melted butter with the lime juice all over the popcorn and toss to distribute.
12. Now the fun part begins. Sprinkle the popcorn with the finely grated Parmesan cheese, Vegas Heat Junkie 6 Chile Blend and salt to your liking then toss again to get all the flavor distributed evenly over all the popcorn.
13. You can also do this with microwaveable popcorn in a bag after its been popped but if you’re going to go through all this effort you should do it the old-fashioned way. You won’t regret it

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Roast Chicken Portuguese Style

This recipe is so simple and flavorful that I needed to share it. It's a one pan meal with so much flavor that it will become your go-to dish for the entire family. The chicken thighs are perfect for this dish because they won't dry out and will retain their moisture.

Ingredients

• 6-8 chicken thighs.
• 8 Yukon gold potatoes cut into even pieces. No need to peel them.
• 1 link of Portuguese linguica sausage or more if you like.
• 1-2 good sized onions cut in half then each half into 4 quarters leaving the root intact so the onions stay together.
• 1 1/2 teaspoons of kosher salt.
• 1/2 teaspoon of fresh ground black pepper.
• 3 tablespoons of Boulder Heat Junkie 6 Chile Blend Seasoning.
• 1-2 tablespoon of olive oil.

Directions

1. Preheat oven to 375 F.
2. In an oven safe dish, place the chicken thighs, onions, potatoes and linguica, filling the entire dish.
3. Sprinkle on salt, fresh ground black pepper and Boulder Heat Junkie 6 Chile Blend Seasoning.
4. Drizzle olive oil over all.
5. Mix all ingredients well with your hands to cover the chicken, potatoes, onions and linguica.
6. Once you've done all that take chicken thighs out and place on a plate then arrange the potatoes, onions and linguica evenly on the bottom of the dish.
7. Now take the chicken thighs and place them skin side down on top of potatoes, onions and linguica.
8. Bake, uncovered, for 1 1/2 hours. Half way through cooking flip chicken thighs so skin can crisp up.
9. Sprinkle more Boulder Heat Junkie 6 Chile Blend Seasoning over the dish for color and flavor.
10. Serve with a glass of red wine and some nice crusty bread.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Spicy Grilled Calamari (Squid)

Ingredients

• 9 medium squid (about 3 pounds), cleaned, leaving skin on. Always check to see if there is a membrane in the squid bodies. If so remove before marinating.
• ¼ cup extra-virgin olive oil.
• 6 cloves garlic, peeled and sliced.
• 2 sprigs of fresh thyme leaves.
• 2 sprigs of fresh oregano.
• ½ teaspoon salt.
• 2 teaspoon Boulder Heat Junkie 6 Chile Blend.
• Chopped fresh Italian parsley.
• 1 lemon cut into wedges.
• Wooden skewers.
• Mix the calamari bodies and tentacles together with the olive oil, garlic, thyme, oregano, salt, and Boulder Heat Junkie 6 Chile Blend in a bowl, until the calamari is well coated.
• Cover the bowl, and marinate in refrigerator for 1 hour, or up to overnight.

Prepare a charcoal grill ahead of time. You can also use a gas grill but I find a charcoal grill gives you that extra flavor. (Always clean your grill grates before and after using with a stiff wire brush to remove any burnt on food). It's best to brush the grill grates when they are hot. At the end of grilling I always spray the grill grates with a few squirts from a spray bottle filled with water, then use a stiff wire brush to clean the grates. This way any food remnants are removed easily.

For easy handling, thread the calamari bodies onto a skewer, one or two per skewer, depending on the size. Then thread the tentacles onto a separate skewer, without crowding them, since they will need a few additional minutes to cook. Leave room near the bottom of the skewers (about 1 -2 inches). That's the part that will be resting on the grill shield. (To make a grill shield you fold over a sheet of heavy-duty. aluminum foil and place it on the front part of the grill).

For the squid to get a nice sear and brown up on the grill, its surface first has to dry enough for the Maillard (browning) reaction to take place. But squid is tricky because there are only two ways that it's good, either cooked for just a couple minutes so that it's still tender, or slow cooked for at least 30 minutes, which will return it to tenderness. Anything in between and you'll feel like you're chewing on rubber hose.

To overcome this, you need to cook the squid over blazingly heat. This is all about intense direct heat. The hotter the grill, the faster it will drive off surface moisture and sear the squid, all before the squid loses its tender texture.

Clean and oil the grill grates and place skewers on the hot grill taking care to place squid on the hot grill and the exposed wood of the skewers on the foil. This will keep the ends of the wood skewers from burning and eliminates soaking them before grilling. (If your using metal skewers you can skip this step).

• To help the browning process set a heavy skillet on top of the squid to weight it down so the squid makes contact with the hot grill grates. (This helps the calamari cook evenly and brown well.)
• Cook until golden on one side, about 3-4 minutes, then squeeze a few lemon wedges all over the squid then flip and cook 3 more minutes on the other side.
• Transfer to platter, and then drizzle with extra virgin olive oil. Sprinkle with more Boulder Heat Junkie 6 Chile Blend and chopped Italian parsley, and serve immediately.
• Serve with grilled Italian bread slices rubbed with a fresh garlic clove and the rest of the lemon wedges to squeeze over the squid.
• A nice glass of pinot grigio will compliment this dish nicely.

Heat Junkie Foods Recipe

Vegas Heat Junkie 6 Chile Blend Steamed Shrimp Cocktail

This way of doing shrimp cocktail is my preferred way instead of boiling them. The flavor is more intense from the celery, lemon and bay leaf. Follow the recipe for the Boulder Heat Junkie Mango Habanero Ketchup on the recipe page and add creamy horseradish, Dijon mustard and fresh squeezed lemon juice to taste to make a nice spicy cocktail sauce.

Ingredients

• 2 -3 pounds of wild caught shrimp with shells on. Preferably 12-count (which means there are about 12 per pound). The bigger the better. Never buy farm raised shrimp from overseas. Too many variables in how they are processed. It's better to pay a little extra for wild caught so you know it's a better quality.
• Peel and devein the shrimp.
• 3-4 stalks of celery, preferably with celery leaves still attached cut into 3-4-inch-long pieces
• 3-4 lemons sliced. 2 more lemons cut into wedges for squeezing on shrimp.
• Bowl with ice cubes and water.
• Chopped parsley for garnish.
• Vegas Heat Junkie 6 Chile Blend Seasoning.

Directions

1. If you have a wok with a lid and a steaming grate this will do nicely. If not, any kind of pan that can be used as a steamer will work.
2. Fill bottom of pan with just enough water, just below steaming grate. You don't want the shrimp to be in the water. We are steaming, not boiling.
3. Place a few celery pieces with the celery leaves on top of steamer grate then add a few lemon slices along with a few bay leaves.
4. Place as many shrimps on top of celery, lemon and bay leave mixture as will fit allowing space between each shrimp.
5. Place some ice cubes in a bowl with water. Once shrimp are done, place them in the ice water to stop the cooking process.
6. Check shrimp and turn them once the tops start to turn pink. You don't want to steam these too long. When they start to turn pink on both sides you need to take them out and drop them right into the ice bath.
7. Take the steamed celery, lemon and bay leaf off the steamer grate and then replace with new ones.
8. Remove shrimp from ice bath and place on a paper towel lined cookie sheet and dry off the shrimp.
9. Place in refrigerator for 1-2 hours. You want them to be cold when you serve them. Sprinkle with Vegas Heat Junkie 6 Chile Blend Seasoning and fresh chopped parsley and serve with lemon wedges.

Heat Junkie Foods Recipe

Vegas Heat Junkie Bloody Mary

Bloody Mary recipe with a spicy kick of flavor!

Vegas Heat Junkie Bloody Mary.

Ingredients

• 1 Lemon wedge.
• 1 Lime wedge.
• 2 oz. of vodka (Here is where you can get creative. Lemon or pepper flavored vodka works well).
• A few drops of Worcestershire sauce.
• 1 Teaspoon of creamy horseradish.
• 1 Teaspoon of Grey Poupon Dijon Mustard or any whole grain mustard that you like.

½ Teaspoon of dried celery flakes. You can always use celery salt, but I’ve found that celery flake has a better taste. (Take the leaves only from a fresh head of celery and put them in a small brown paper bag and seal with a chip clip and put on top of your refrigerator and let the leaves dry out for about a week. Don’t forget the leaves from the heart of the celery…they have the best flavor).

½ Teaspoon of pickle juice. (I prefer the juice from a brand called Old South Tomolives). They use a pickled green tomato which is excellent. Not only does the pickle juice add an incredible flavor but you can add the pickled green tomato as a garnish to your celery stalk.

• A few shakes of Vegas Heat Junkie 6 Chile Blend Seasoning Powder
• 4-5 drops of Vegas Heat Junkie Garlic Habanero hot sauce. (Or any of the other 3 flavors).
• Bloody Mary Mix (use the one that you like, I tend to get the spicy ones but it’s your choice)
• 1 Celery stalk for garnish
• Building your Vegas Heat Junkie Bloody Mary.
• Take a small plate and pour some of the Vegas Heat Junkie 6 Chile Blend to cover the bottom.

Now take a 16 oz. pint glass and take the lemon wedge and rim the top of the glass. Then turn the glass upside down and dip it in the Vegas Heat Junkie 6 Chile Blend and coat the rim. Make sure you get it on the whole rim and some on the sides.

• Take your rimmed 16 oz. pint glass and fill it with ice.
• Add a few ice cubes to a martini shaker then squeeze the lemon and lime wedge into the shaker then add in the remaining ingredients. Fill shaker halfway with bloody mary mix.
• Place the cover on the shaker and then shake it up. Pour mixture into the rimmed 16 oz. pint glass and garnish with celery stalk and drop the lemon and lime wedge into the glass.
• Don’t use a straw. You want the bloody mary to flow over the rim, so you get that extra kick of flavor.

You can be very creative and experiment with your garnishes. Try these or make up your own combinations. Cornichon pickles, pickled onions, pickled green beans, hot cherry peppers, pickled green tomatoes or a big cocktail shrimp and a crispy slice of peppered bacon.

• Enjoy and repeat often

Heat Junkie Foods Recipe

Vegas Heat Junkie Garlic Habanero Grilled Oysters

Grilled oysters have some of the best flavors you will ever have and adding a little heat and flavor never hurts them.

Ingredients

• 2 cups butter, softened
• ½ cup finely grated Parmesan cheese
• ¼ cup finely chopped parsley
• 2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• 3/4 teaspoon Vegas Heat Junkie Garlic Habanero Hot Sauce.
• 2 dozen large fresh oysters on the half shell

Directions

1. Shuck oysters
2. Preheat grill to 450°.
3. Pulse first 7 ingredients in a food processor until well combined.
4. Arrange oysters in a single layer on grill. Spoon 2 tsp. butter mixture into each oyster; grill, uncovered, 7 minutes or until edges curl.
5. Serve with a cold beer and enjoy.

Heat Junkie Foods Recipe

Vegas Heat Junkie Ghost Pepper Cowboy Beans with 6 Chile Blend

When you’re craving baked beans, this recipe will give you the Flavor and Heat that you’ve been looking for. Vegas Heat Junkie Ghost Pepper hot sauce and the Vegas Heat Junkie 6 Chili Blend Seasoning Powder will bring out the flavor of the beans, pork belly and smoked ham hock without burning your mouth.

Ingredients

• 1 pound ground beef
• 1 smoked ham hock
• 1 medium yellow onion, diced (1 cup)
• 1 green or red bell pepper, diced (1 cup)
• ½ teaspoon garlic salt
• ½ teaspoon onion powder
• 6 slices of pork belly, cooked and crumbled
• ¼ cup brown sugar
• 1 tablespoon Vegas Heat Junkie Ghost Pepper Hot Sauce.
• 2 tablespoons Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
• 2 cans (28 oz) Bush's Original Baked Beans
• ½ cup of your favorite BBQ sauce.
• 2 tablespoons Dijon mustard

Instructions

1. Preheat oven to 350°F.
2. In a 4-quart, heavy bottom, oven-safe pot (like a Dutch oven) over medium heat, add ground beef, onion, bell pepper, garlic salt, and onion powder. Cook until the hamburger is no longer pink. Drain the excess liquid.
3. Add cooked pork belly crumbles, smoked ham hocks, Vegas Heat Junkie Ghost Pepper Hot Sauce and Vegas Heat Junkie 6 Chile Blend Seasoning Powder, brown sugar, baked beans, barbecue sauce, and Dijon mustard. Stir to incorporate all ingredients.
4. Cover and bake for 1 hour. Stir a few times while cooking.
5. When the beans are done remove smoked ham hock and cut the meat off the bone and discard the fat and bone and add the meat to the beans.
6. Serve warm.

Heat Junkie Foods Recipe

Vegas Heat Junkie Grilled Fish Tacos with Corny Mango Salsa

It’s getting close to grilling season and here is a favorite recipe of mine that is fresh, flavorful, and healthy. Grilled Fish Tacos loaded with all the best toppings, including cabbage, corny mango salsa and a homemade fish taco sauce and 3 Boulder Heat Junkie products that will be ready to eat in about an hour.

Ingredients

• 1-pound lean, firm white fish fillets (halibut, snapper or cod, you can also substitute grilled shrimp for fish)
• salt and freshly ground black pepper
• 2 Tablespoons canola or grapeseed oil
• 3 small limes
• 1 ear of yellow corn, preferably on the cob if in season. (frozen corn will work also)
• 2 cloves of garlic, minced
• sour cream
• mayonnaise
• garlic powder
• 1 red onion
• 1 mango
• 1 red bell pepper
• fresh green onion
• fresh cilantro
• shredded cabbage
• 1 ½ teaspoons of Boulder Heat Junkie 6 Chile Blend Seasoning
• 1 ½ teaspoons of Boulder Heat Junkie Mango Habanero hot sauce
• 1 ½ tablespoons Boulder Heat Junkie Jalapeno Pepper hot sauce.
• 8 corn tortillas

Marinade for Fish

• 2 Tablespoons canola or grapeseed oil
• 1 small lime, juiced
• 1 1/2 teaspoon of Boulder Heat Junkie 6 Chile Blend Seasoning.
• 2 cloves of minced garlic
• Combine all ingredients in a bowl and whisk together

Fish taco sauce

• 1/2 cup sour cream
• 1/3 cup mayonnaise
• 1 small lime, juiced
• 1/2 teaspoon garlic powder
• ¼ teaspoon salt
• 1 ½ teaspoon of Boulder Heat Junkie Mango Habanero hot sauce.
• Combine all ingredients in a bowl and whisk together

Corny Mango Salsa

• 1 mango peeled and diced.
• ½ cup of corn. (grilling the corn first will add another layer of flavor to the salsa)
• ½ cup diced red onion.
• ½ cup diced red bell pepper.
• ¼ cup chopped green onions
• ¼ cup fresh cilantro.
• 1 small lime, juiced
• Salt and freshly ground black pepper to taste.
• 1 ½ tablespoon Boulder Heat Junkie Jalapeno Pepper Sauce.
• Slice corn off the cob and combine all ingredients in a bowl. Let stand in the refrigerator for at least 30 minutes before serving.

Instructions

1. Season the fish with a little salt and pepper on both sides.
2. Add fish to a large Ziplock bag and pour the marinade over fish. Seal bag and allow fish to marinate for 20-30 minutes, 1 hour at the most.
3. Preheat grill to medium-high heat. Brush grill grates with oil and grill fish fillets for about 3-4 minutes on each side (cook time will vary depending on thickness of fish), flip only once. You can always place fish in a grill basket which will keep the fish from falling apart. Just remember to oil the grates before you place the fish in the basket.
4. Add the corn tortillas to the grill and warm for about 15 seconds on each side.
5. Transfer fish to a plate and allow to rest for a few minutes before gently breaking into pieces.
6. Serve on warm tortillas, topped with corny mango salsa and fish taco sauce. A squeeze of fresh lime juice and some shredded cabbage along with a few splashes of Boulder Heat Junkie Mango Habanero hot sauce will make this the best fish taco you ever ate.

Heat Junkie Foods Recipe

Vegas Heat Junkie Habanero Hot Sauce Michelada

Ingredients

• 16 oz. pint glass.
• 6-8 oz. of Clamato Juice OR Vegas Heat Junkie Bloody Mary Recipe
• 1 Bottle of Modelo Especial beer.
• Limes wedges.
• Worcestershire sauce.
• Vegas Heat Junkie Habanero Hot Sauce.
• 1 tablespoon of 6 Chile Blend Seasoning Powder.
• Garnish: Lime wedge, Jalapeno or Habanero pepper (whichever one you like).
• Take a plate and add the teaspoon of 6 Chili Blend Seasoning Powder to it.
• Take a separate plate and add a few good shakes of the Vegas Heat Junkie Habanero Hot Sauce.

Directions

1. Turn glass upside down into the Vegas Heat Junkie Habanero hot sauce and coat rim well.
2. Now dip the pint glass in the plate of Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
3. Fill pint glass half way with Clamato and add a few shakes of Worcestershire sauce and a few shakes of Vegas Heat Junkie Habanero Hot Sauce.
4. Squeeze two lime wedges into Clamato mix and drop lime into glass.
5. Fill glass with Modelo Especial. As you drink you can always add the remaining beer to the glass.
6. When using the Vegas Heat Junkie Habanero Hot Sauce as the liquid that holds the Vegas Heat Junkie 6 Chile Blend Seasoning Powder to the rim of the glass, this will give you an almost candied like texture on the rim that will supply you with tons of flavor when the beer, clamato mixture passes over the rim and into your mouth.
7. You can always make a pitcher of these and add the beer to the pint glass as you drink it down.

Heat Junkie Foods Recipe

Vegas Heat Junkie Navy Bean, Potato and Smoked Sausage Soup

What I like most about this recipe is the choices you have and the expression of flavors you can create. From your choice of sausage to the type of stock that you use. I’ve used broth from a piece of corned beef that I cooked in an instant pressure cooker. The flavor was incredible, but chicken stock will also work well. This one will be a go-to comfort food with some heat and flavor.

Ingredients

• 1-pound dried navy beans, rinsed
• 1 tablespoon olive oil
• 1-pound smoked pork sausage, sliced into 1/2-inch pieces
• 2 cups chopped onions
• 2 smoked ham hocks or smoked ham shank (I preferer smoked ham shank for the meat)
• 1 1/2 tablespoons minced garlic
• 2 cups cubed Yukon gold potatoes
• 1 large celery rib diced
• 1 large carrot peeled and diced
• 2 bay leaves
• 4 sprigs fresh thyme. Save a few sprigs for garnish
• 8 cups chicken stock
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon Vegas 6 Chile Blend Seasoning
• 1 tablespoon Vegas Heat Junkie Garlic Habanero Hot Sauce
• 1 bag store bought or homemade croutons
• 3 slices of prosciutto
• 1 cup crumbled pecorino romano cheese
• 1 loaf of crusty bread

Directions

1. Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
2. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and sauté until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add carrots and celery. Add the garlic and cook, stirring, an additional minute.
3. Add the browned sausage back to the stockpot. Stir in the beans, cubed yukon gold potatoes, bay leaves, and 2 sprigs of fresh thyme. Add the chicken stock, smoked ham hocks or smoked shank, salt, pepper, Vegas 6 Chile Blend Seasoning and Vegas Heat Junkie Garlic Habanero Hot Sauce.
4. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 hours, stirring occasionally. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
5. Pull out smoked hock or shank and cut meat off the bone and add back to the soup. Adjust seasonings with salt and pepper, if needed. Use a hand blender or a potato masher to gently mash the beans, leaving some of the beans whole and some mashed. If you want a thicker soup add 1/2 cup of breadcrumbs and continue to simmer the soup for 30 minutes, uncovered, or until desired consistency. The starch in the potatoes will help thicken up the soup.
6. Before serving dice up prosciutto and sauté in a small pan over medium high heat until crispy and brown and set aside for a tasty garnish.
7. Dish up soup into individual bowels and place a few croutons on top of soup and sprinkle some fried prosciutto, a few thyme leaves and crumbled pecorino romano cheese on top of the croutons.
8. Serve with slices of grilled crusty bread.
9. This is one of those soups that taste better the next day.

Heat Junkie Foods Recipe

Vegas Heat Junkie Portuguese Shrimp Mozambique

What is shrimp Mozambique?

Shrimp Mozambique is a spicy, buttery, and garlicky shrimp-like main dish or side. It’s traditionally made by cooking shrimp with garlic and white wine, then covering them in a spicy hot sauce blend.

Start by using a cast iron skillet

Ingredients

• 1 lb frozen or fresh large shrimp peeled, deveined
• 1 tbsp olive oil
• 1/2 medium onion (about 1/3 cup)
• 3 cloves garlic minced
• 1/2 cup dry white wine
• 2 tablespoon unsalted butter
• 1 pinch sea salt and pepper, to taste

Sauce

• 2 tablespoon Vegas Heat Junkie Garlic Habanero Hot Sauce
• 1 tablespoon olive oil + 1 tablespoon water
• 1 clove garlic minced
• 1 tablespoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder
• 1 tablespoon tomato paste
• 1 tablespoon fresh parsley finely chopped

Instructions

1. Mix the sauce ingredients and whisk to combine.
2. Heat oil in cast iron skillet. Add onion and garlic and cook until fragrant (2 mins). Add wine and cook until reduced by half (4 mins).
3. Add shrimp and cook until no longer pink (4 mins). Add butter and season with salt and pepper to taste.
4. Stir in sauce and cook until heated through (2 mins).
5. Sprinkle with fresh parsley and dust with Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
6. Don't forget some crusty bread for dipping in the sauce.

Heat Junkie Foods Recipe

Vegas Heat Junkie Scotch Bonnet Hot Sauce with Grilled Salmon

When you want grilled salmon with just the right amount of heat and flavor try this simple recipe for a quick and easy weekday meal.

Ingredients

• (4) - 6 oz salmon fillets
• 1 tbsp Vegas Heat Junkie Scotch Bonnet hot sauce
• 1 tbsp honey
• 2 tbsp Teriyaki sauce
• 1 tsp Dijon mustard
• 1 tsp Fresh Lemon Juice
• 1 tbsp Vegas Heat Junkie 6 Chile Blend Seasoning Powder sprikled on cooked salmon

Instructions

1. Mix all ingredients in a bowl except 6 Chile Blend. Reserve some marinade in a bowl for basting later.
2. Place salmon and marinade in a zip lock bag and marinate overnight or at least 4 hours.
3. Pat salmon dry with paper towels.
4. Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
5. Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.
6. Sprinkle salmon with Vegas Heat Junkie 6 Chile Blend Seasoning Powder

Heat Junkie Foods Recipe

Vegas Heat Junkie Smashed Potatoes

This is a great recipe to accompany any savory meat or poultry dish. The Vegas Heat Junkie 6 Chile Blend Seasoning Powder complements the flavors of a great steak, grilled fish or a roasted chicken dish.

Ingredients

• 4 garlic cloves

Instructions

1. 5 lbs. baby yukon gold potatoes
2. 2 1/2 tsp. kosher salt, divided
3. 1 1/2 Tbsp. Vegas Heat Junkie 6 Chile Blend Seasoning Powder
4. 1 tsp. dried oregano
5. 1/2 tsp. garlic powder
6. 1/2 tsp. black pepper
7. 4 Tbsp. extra-virgin olive oil
8. 1/4 cup mayonnaise
9. 2 Tbsp. plain full-fat Greek yogurt
10. 1 Tbsp. finely chopped fresh chives, plus more for garnish
11. 2 tsp. fresh lemon juice
12. 2 Tbsp. grated Parmesan cheese

Instructions

1. Preheat oven to 450ºF.
2. Place garlic cloves in a piece of a foil and drizzle with 1 tsp. olive oil. Wrap the garlic in foil and place in the oven while it preheats. Continue roasting garlic while you boil the potatoes.
3. Place the potatoes in a large pot, and cover with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes. The potatoes should be just past fork tender after 15 minutes.
4. Drain potatoes in a colander and let sit for 5 minutes to allow water to completely drain off.
5. Remove garlic from the oven and set aside. (Keep oven temperature at 450ºF)
6. In a small bowl, combine 1 tablespoon Vegas Heat Junkie 6 Chile Blend Seasoning Powder, oregano, garlic powder, black pepper, and remaining ½ tsp. salt; mix well.
7. Drizzle 2 Tbsp. olive oil on your largest baking sheet, making sure to coat all corners. Arrange potatoes on baking sheet, making sure to leave about 2 inches of space in between each one.
8. Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around ½-inch thick.
9. Brush remaining 2 Tbsp. oil over tops of potatoes and sprinkle with spice mixture.
10. Roast potatoes for 20 minutes.
11. Remove garlic from foil and roughly chop. Use the flat side of your knife blade to mash the garlic until it forms a paste.
12. Add garlic to a bowl, along with mayonnaise, yogurt, ½ teaspoon of Vegas Heat Junkie 6 Chile Blend Seasoning Powder 1 Tbsp. chopped chives, lemon juice, and a pinch of salt and pepper. Mix well to combine.
13. Remove potatoes from the oven and sprinkle each one evenly with grated Parmesan cheese.
14. Place back in the oven for 5 more minutes.
15. Transfer potatoes to a platter and garnish with extra chopped chives. Serve with garlic aioli.

Heat Junkie Foods Recipe

Vegas Heat Junkie Spicy Green Beans

This is a Spicy Green Bean recipe that I love to make and it's the perfect side dish or vegetarian main dish served over rice. Be creative with this one folks. You can always add grilled shrimp or chicken to make it an easy weeknight family meal.

Ingredients

• 1-2 lbs. green beans, trimmed and cut into 2 inch pieces.
• 2 green onions, chopped thinly.
• 2 tsp Boulder Heat Junkie 6 Chile Blend Seasoning.
• 2 TBS Boulder Heat Junkie Garlic Habanero Hot Sauce.
• 4 garlic cloves, finely minced.
• 2 TBS sesame oil.
• 1/8 tsp salt.
• 1/8 tsp ground black pepper.
• 2 TBS low sodium soy sauce
• 1 TBS rice vinegar.
• 1 tsp white granulated sugar.
• 1/4 cup water
• 1 tsp corn starch

Instructions

1. In a small bowl mix together soy sauce, rice vinegar, sugar, water, corn starch, salt, and pepper; set aside.
2. In a wok or large skillet, add oil; let heat over medium high heat for 30 seconds. Add garlic, green onions, and 2 tsp Boulder Heat Junkie 6 Chile Blend Seasoning.
3. Stir fry quickly, for about 30 seconds. Add green beans and stir constantly until they are almost fully cooked, about 3 minutes (should turn deep green). Push green beans to the side, pour sauce into pan, stir to distribute sauce to bottom of pan. Cook for 30 seconds over medium high heat; allow to come to a boil (shouldn't take long), reduce heat to low, stir to coat green beans with sauce. Cook for 30 more seconds.
4. Sprinkle green beans with more Boulder Heat Junkie 6 Chile Blend Seasoning and 2 TBS Boulder Heat Junkie Garlic Habanero Hot Sauce.
5. Serve and enjoy!

Heat Junkie Foods Recipe

Vegas Heat Junkie Spicy Oven Roasted Potatoes

Ingredients

• 3-4 russet potatoes (about 1 3/4lb.), unpeeled, each cut lengthwise into 8 wedges
• ¼ cup olive oil
• 1 TBS Boulder Heat Junkie 6 Chile Blend Seasoning.
• ¼ teaspoon garlic powder.
• Kosher salt and freshly ground black pepper.
• Chopped fresh parsley.
• Preheat oven to 450°.
• Toss potato wedges in, olive oil, Boulder Heat Junkie 6 Chile Blend Seasoning, garlic powder on a foil-lined large rimmed baking sheet to evenly coat; season potatoes with salt and pepper.
• Roast, turning once, until wedges are golden brown and crisp, 25–30 minutes.
• Sprinkle on more Boulder Heat Junkie 6 Chile Blend Seasoning to taste and chopped fresh parsley.

Heat Junkie Foods Recipe

Vegas Heat Junkie Style Air Fried Nashville Hot Chicken Tenders

When you are craving heat with great flavor try this Vegas Heat Junkie Style Nashville Hot Chicken Tender recipe. It’s best to marinate the chicken tenders overnight, but you can make the sauce ahead of time to let it get a chance to mingle and create a one-of-a-kind flavor experience.

Ingredients

• 1 stick of butter
• 4 tablespoons Vegas Heat Junkie Garlic Habanero Hot Sauce
• 6 tablespoons Vegas Heat Junkie 6 Chile Blend Seasoning Powder
• ½ teaspoon honey
• 2 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1½ pounds chicken tenders
• 1 cup buttermilk
• 1½ cup Panko breadcrumbs
• 1 tablespoon salt
• Fresh parsley and sliced pickles for garnish (your choice)
• Check out our recipe for Cold Brine Pickles Cold Brined Pickles With Vegas Heat Junkie 6 Chile Blend (heatjunkiefoods.com)
• Here's how to make the sauce.

Instructions

1. Melt the butter in a saucepan and whisk in the 2 tablespoons of Vegas Heat Junkie Garlic Habanero hot sauce and 2 tablespoons 6 Chile Blend, brown sugar, garlic powder. Season with salt and pepper.
2. Cook, stirring, until combined, about 1 to 2 minutes.
3. How To Make the Tenders
4. In a bowl, combine buttermilk with 2 tablespoons Vegas Heat Junkie Garlic Habanero hot sauce and 2 tablespoons Vegas Heat Junkie 6 Chile Blend and place the chicken in the marinade. Cover with plastic wrap, and place in the fridge overnight.
5. Place panko in a shallow bowl and season the panko with salt and pepper and remaining 2 tablespoons Vegas Heat Junkie 6 Chile Blend.
6. Preheat the Air Fryer to 390°F.
7. Drain off excess marinade then dip the chicken into panko mixture and place in the Air Fryer.
8. Spray the chicken with olive oil spray, and Air Fry for 9-10 minutes.
9. Flip the chicken halfway through and check the internal temperature of the chicken to know when it’s ready. It should register at 165°F.
10. When chicken tenders are cooked place in a bowl and add 2-3 tablespoon of sauce over the chicken and toss. I always add a little at a time to see how how the chicken gets coated. If you like more then add more. Remember, you can always add but you can't take away.
11. If you like you can take your favorite ranch or blue cheese dressing and add some Vegas Heat Junkie 6 Chile Blend Seasoning Powder to it and then dip your tenders in the sauce for even more flavor.

Heat Junkie Foods Recipe

Vegas Heat Junkie Tortilla Pie

This dish is where you can get as creative as you would like to be. This is a great way to clear out any leftovers you may have in your fridge and make a real tasty brunch item or late night snack.

INGREDIENTS

• 2 teaspoons regular olive oil
• 2 large flour tortillas
• Half a small yellow onion finely chopped.
• 2-3 oz of ham, sausage, or any leftover protein you have in the fridge.
• 2 large eggs.
• 3-4 oz of your favorite cheese.
• 1 teaspoon of butter.
• 1 teaspoon of Vegas Heat Junkie Habanero Hot Sauce.
• 1 teaspoon of Vegas Heat Junkie 6 Chile Blend Seasoning Powder.

Instructions

1. Preheat the oven to 400°F. Pour 1 teaspoon of the oil into a shallow, round, ovenproof dish. A cast iron pan works the best or a nonstick sauté pan (make sure it is oven safe).
2. Use a pastry brush to grease the base and sides lightly. Line it with 1 of the tortillas, making sure it comes up the sides a little. In effect, you are creating a tortilla bowl inside your dish.
3. Add some butter to a seperate pan and sauté the chopped onion about 4-5 minutes then add in your left-over protein along with the Vegas Heat Junkie Habanero Hot Sauce and the Vegas Heat Junkie 6 Chile Blend Seasoning Powder.
4. Add the onion and protein mix to the pan with the tortilla, then sprinkle in it about a third of your grated cheese on top.
5. Brush one side of the second tortilla with oil — keeping a little bit of oil in reserve — and place it, oiled-side up, loosely on top of the filling. Press the edges of the tortillas together, pushing them down into the dish and up the sides, then brush these edges with a little more oil.
6. Top with the remaining cheese, then add more Vegas Heat Junkie Habanero Hot Sauce and Vegas Heat Junkie 6 Chile Blend Seasoning Powder on top of the cheese. Bake in the oven for 15 minutes. Ovens do vary, so you may find you need to alter the cooking time.
7. A few minutes before you take the pan out of the oven, fry the two eggs in butter and when the tortilla pie is done place the two fried eggs on top.
8. When you cut open the tortilla pie the eggs will drip down and give you that nice creamy texture that mixes so well together with all the ingredients.

Heat Junkie Foods Recipe

Vegas Heat Junkie Tri Tip with Chimichurri Sauce

Ingredients

• 1 Tri Tip Roast 2.5 lbs.
• 2 tbsp Vegas Heat Junkie Garlic Habanero Pepper Sauce.
• 2 tbsp Vegas Heat Junkie 6 Chile Blend Seasoning Powder
• 1 tsp sea salt
• 1 tbsp black pepper

Instructions

1. Combine the dry ingredients and mix well.
2. Baste each side of the tri tip with the Vegas Heat Junkie Garlic Habanero Pepper Sauce.
3. Apply the dry rub to all sides of the tri tip.
4. Place thermometer probe into thickest part of the tri tip.
5. Preheat your smoker to 225. Use your favorite flavor of wood pellets. Oak is my choice.
6. Smoke the tri tip until the internal temperature hits 120 degrees. About 1 hour and 30 minutes.
7. With the probe still in the tri tip take the tri tip to a hot grill and sear both sides until the internal temperature hits 130 degrees. medium-rare.
8. Remove the tri tip from the grill and remove probe and wrap in foil or butcher paper and let rest for 15 minutes.
9. Slice the tri tip across the grain.

Chimichurri Sauce

• 3 cloves garlic, chopped
• 1 medium shallot, chopped
• 1 tablespoon red wine vinegar
• 1 tablespoon freshly squeezed lemon juice
• 1/2 cup packed fresh parsley leaves
• 1/2 cup packed fresh basil leaves
• 1/4 cup packed fresh cilantro leaves
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt

Instructions

1. Marinate the garlic and shallot. Combine the garlic, shallot, vinegar, and lemon juice in a small bowl and set aside for 10 minutes.
2. Process with the herbs. Transfer the garlic mixture (including liquid) to a food processor fitted with the blade attachment or blender. Add the parsley, basil, and cilantro and pulse to finely chop.
3. Add the oil. With the motor running, drizzle in the oil in a thin stream. This should take about 1 minute.
4. Season. Stop the machine and scrape down the sides. Add the coriander, cumin, and salt. Pulse once or twice to combine.
5. Use or serve. Serve over tri tip or on the side for your guest to add their own.