Hot Sauce Recipe

Amazing hot sauce recipes for the hot sauce lover and hot sauce aficionado. Do you lover pepper sauce? Are habanero peppers sweet treats to you? Do you love flavor and heat? Well this is the place for you Hot One!


5 Hot Sauce Recipe's for Super Bowl

The Superbowl is the main event and it'll be here before you know it! Here at Bacchanal Sauce we got you covered for that delicious touchdown spread. It wouldn't be right without adding some hot sauce love to five beloved superbowl party recipes. Hey we even added in a bonus hot sauce recipe just for you! Make these spicy treats on game day with your secret hot sauce weapon and rally the fans:

Mango Guacamole



4 medium ripe avocados 
1 tsp salt (more to taste)
1tbsp chopped fresh cilantro leaves
1tbsp minced red onion 
1 tbsp Bacchanal Mango.Hot Sauce (more to taste)
1 ripe mango, peeled and diced 


Scoop the avocado out of the skin and into a bowl. Mash the avocados and season with salt, mango hot sauce & lime juice. Stir in the cilantro, onions, mango hot sauce. Taste and adjust the seasoning if necessary.

Spicy Mac & Cheese Balls




4 cups mac & cheese (use favorite recipe adding in 2 tbsp of Bacchanal Pepper Sauce)  
coconut milk and diaya cheese can be substituted to make a vegan version 
3 cups oil, or more, as needed 
3 large beaten eggs (3 tbsp liquid seamoss can be used as an egg replacement for vegan version)
1/2 cups panko breadcrumbs 
2 tbsp cornmeal 
1 tsp thyme 



Place macaroni and cheese into the refrigerator for a couple of hours until firm.

Heat oil in a large dutch oven or electrical fryer to medium heat. When a couple of breadcrumbs thrown in the oil bubble and float to the top the oil is ready.

Using a small scoop roll mac and cheese into 1 1/2 inch balls.

Add cornmeal to the panko breadcrumbs. Dip balls into eggs, then dredge in panko and cornmeal mixture. Working in batches add balls to the hot oil and fry until golden brown. Place on a paper towel lined plate and garnish with thyme.


 Salt Fish Cakes



1 lb boneless salt fish (salted cod fish)
1 1/3 cup all-purpose flour
2 teaspoons baking powder                                                                                                     2 eggs lightly beaten
1 small onion finely diced
1 cloves garlic (finely chopped)
2 chive stalks chopped
1 tsp finely cilantro
1 tsp hopped thyme 
2  tbsp coconut milk                                                                                       
2 tbsp Bacchanal Pepper Sauce (more for dipping sauce)
3 cups vegetable or coconut oil for frying



Rinse the salt fish in cold water. Then place in a medium size pot with water and bring to a boil. Throw off the water and rinse the salt fish once more in cold water to remove some of the salt.  Using your hands, shred it into small pieces. In a large bowl, mix the flour with the baking powder. Add the eggs, coconut milk and Bacchanal Pepper Sauce until combined. Mix the shredded salt fish with the onion, garlic, chive, cilantro and thyme.

In a large dutch oven or skillet add the oil and heat to medium high heat. Working in batches, use a scoop and fry the fritters until golden brown. transfer to a paper towel lined plate before moving to serving dish. Serve with Bacchanal Pepper Sauce for dipping.

Kitchen Sink Pizza



This is a simple one for the host who wants to get to the game and out of the kitchen. Simply purchase a store bought pizza dough, mozzarella, tomato sauce and add any toppings you like. Corn, mushrooms and whatever leftovers you have in the fridge can all please the crowd. Roll out dough, Add sauce, cheese and the toppings of your choice. Bake in the oven at 375 until the cheese starts to bubble and your crust starts to brown. Pour on Bacchanal Pepper Sauce or Spicy Mango Pineapple Jam to taste.

Spicy Avocado Hummus



1 can chickpeas drained (15-16oz)
1 half of a avocado
1/2 cup coconut oil
2 tbsp Bacchanal Pepper Sauce (add more hot sauce to taste)
2 tbsp lime juice
2 cloves of garlic
salt to taste
a few sprigs of thyme
plantain chips, for serving



In a food processor or blender combine chickpeas, avocado, coconut oil, Bacchanal Pepper Sauce, lime juice, garlic & thyme.

Add your salt to taste, a pinch is ideal. Blend until combined about 2 minutes. You can determine how smooth

you would like it to be. Transfer into a bowl & top with a little drizzle of coconut oil, some more hot sauce and a sprinkle of salt. Serve with plantain chips.

Chili Chicken Wings 




1 pound chicken wings, separated at joints, tips discarded
5 tbsp unsalted butter
1 cup Bacchanal Pepper Sauce
2 tbsp honey1 tbsp soy sauce1 tbsp baking powder3 tbsp flour
Heat oven to 400. Wash chicken with a little vinegar or lemon juice. Pat dry and sprinkle with flour and baking powder. Place chicken on a baking sheet making sure chicken pieces are not crowded. Bake until crispy and golden brown.

Melt butter in a saucepan over medium heat. Remove saucepan from the heat, and then stir in Bacchanal Pepper Sauce, honey and soy sauce.

Toss the baked chicken wings in the sauce and serve.

The Quickest & Easiest Butternut Squash & Carrot Fritter Recipe!


Who can resist a crispy, spicy, flavorful fritter? It's the perfect breakfast or lunch item and can be made in smaller sizes for an unforgettable appetizer! Island people make fritters in numerous incarnations, most lovingly with saltfish. However this one is a fave because it's the answer to those unused farmer's market or csa veggies and it's completely vegan! We love sourcing local ingredients like our hot peppers for our unique Caribbean hot sauces and condiments at farmers markets throughout the New York area and that always means a handful of what's in season. Carrots are typically bountiful and pair amazingly well with butternut squash. This beautiful Butternut Squash and Carrot fritter is ridiculously simple using Bacchanal hot sauce here as the seasoning saves time and money as it contains onions, garlic, ginger, and all of that amazing island flavor! One bite of these fritters and they'll be a weekend mainstay.
Butternut Squash & Carrot Fritters Recipe

Serves 3 | Prep Time: 12 Minutes | Cook Time: 10 Minutes


1 cup butternut squash shredded

1/3 cup carrots shredded

1 cup all purpose flour (or flour of your choice)

1/3 cup coconut milk

1 tbsp bacchanal pepper sauce (hot sauce)

1 tsp baking powder

1/4 teaspoon salt 

oil for fying (this fritter can be deep fried or shallow fried to your liking)


Heat the oil in a large frying pan over medium-high heat.

Mix the butternut squash, carrot, flour, coconut milk, baking powder, Bacchanal hot sauce and salt  in a big bowl. Stir to combine well. The mixture should barelybind together without being wet or watery.

Using a spoon, scoop up the pumpkin mixture and drop it gently into the hot oil. Fry in batches until both sides turn golden brown and the inside is cooked through. Remove from oil with a strainer and transfer the fritters on a plate lined with paper towels. Serve hot with Bacchanal Pepper Sauce.