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Low-heat/spice recipes use up hot sauce

So over the past year I’ve been making a concerted effort to eat up our excesses (panty, freezer, fridge) that have been sitting too long. I am extremely (some might say way too much) frugal and try not to waste anything if I can help it.

We have TWO bottles of hot sauce (One is franks and one is some other brand I’ve currently forgotten- not sriracha), which is a bit baffling, since I don’t like spicy/hot foods (it overpowers other flavors for me) and the other person in the house doesn’t eat them (he actually likes spicy/hot, but won’t remember they are there enough to use them up). I’m also pretty sure I was the one that bought them and I haven’t the slightest idea why (though I’m positive I bought the with coupons/cheap).
I can handle a –little-- kick.

Any recipes that you lie that use hot sauce but tame the heat (maybe with sugar or dairy, etc..)?
Or other applications? (Hey, you never know)

I’d hate to toss them and I’m normally good at re-purposing and transforming things, but if it comes to it I will.

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  1. Hollandaise sauce takes a few drops.

    1. I like to mix Frank's with a Caesar-style dressing (or a bleu-cheese, or ranch, or anything similar) and then toss with grilled chicken, lettuce, croutons, etc. for a buffalo caesar salad. I love love love spicy foods (and find Frank's to be low-heat on its own) but my bf doesn't and he likes this.

      and definitely take out the bottles whenever you're eating, if the other person in the house sees them he may remember to use them more.

      1 Reply
      1. re: jmarya

        I tried mixing a little into creamy dressing and I liked it! Granted its miniscule amounts, but this is a good start. Thanks for the suggestion.

        Yeah...bless him but he is extremely oblivious to whats in our fridge. I think I may make an itemized list of the fridge contents to help with this in general. We ended up with three jars of grape jelly because he didn't realize we had one at home and 'couldn't find one' so he bought another, and then another...

      2. A drop or two of hot sauce picks up the flavor of scrambled eggs. Try a drop on a baked potato or in a bowl of soup.

        Make hot wings or buffalo chicken dip if you need to bring food to a party.

        1. Make buffalo wings with the Franks for your spice lover in the house. Perfect time of year for them.

          Make a point of cooking Mexican dinners a few nights a week and set the hot sauce out on the table. It will disappear faster that way, than using a few drops at a time. Non spicy mexican food always encourages me to use more :)

          Make Bloody Mary's every Sunday morning all year ;)

          1 Reply
          1. re: sedimental

            You know, I had a home-made taco seasoning a while back that I was putting into practically everything and I haven't done it in a while. It'll be the perfect compliment. I'll add that to the list of ideas to put into action :)

          2. Franks is drinkable straight. It's mostly vinegar anyway.
            (yes, I eat dijon straight too -- way spicier!)

            3 Replies
            1. re: Chowrin

              I will proudly admit to hits of Frank's off the back of my hand, refreshing like pickles.

              1. re: Chowrin

                I finally got some names! Apparently its up to three if you count the Nandos.

                I have..
                Louisiana Gold
                Nando's Garlic Peri Peri Sauce (I think this has a similar heat level to the franks if I remember from my tastings)
                Franks original

                1. re: Tovflu

                  Red beans and rice? Would be perfect with the Louisiana Gold!

              2. A lot of fried chicken recipes use a ton of hot sauce in a buttermilk marinade, but the resulting cooked chicken is not spicy at all. I think the cooking process plus the additional "dilution" by flouring cuts back the heat even more.

                I'd start with 1 TB hot sauce per cup of buttermilk, and 1 tsp of kosher salt per 1 pound of bone-in chicken. Marinade overnight, then pull out of the marinade and let the excess drip off. Roll in all-purpose flour and pan/deep fry, or if you prefer to avoid frying, roll in lightly-oiled panko crumbs instead of flour and bake.

                Increase the hot sauce if it suits your taste, of course! :)

                1. Add a few drops to your favorite coleslaw dressing. It really perks up the flavor.

                  I love sprinkling any hot sauce over my scrambled eggs. If you want to avoid the worst heat, just add a few drops into the eggs when mixing them, before cooking. It gets more thoroughly distributed and doesn't give you those "hot flashes" of spice.

                  I also love using hot sauce when making tuna or egg salads. I suppose you can see a trend here. Anything with a mayonnaise-based dressing can be improved with a few drops of Tabasco/Franks/Siracha, etc.

                  One other idea. I love to make spicy peanut noodles. The level of spice is totally up to you, though. For me, I add a few good shakes of Siracha or other hot sauce to the peanut dressing before tossing it. You can just add a few drops and taste until it is hot enough for you.

                  1. Few dashes in tuna or egg salads. Also it lasts a long time so no need to rush to get rid of it.

                    1. I used Frank's last time I made this oven-fried chicken and it was good... not hot at all http://www.chow.com/recipes/11801-ove...

                      1. As someone said, they'll last a good long time. I believe the old joke is you know your marriage is for keeps if you make it to your second bottle of Tabasco.

                        Someone else mentioned buffalo chicken dip. It's been going like crazy around my office so if you don't want to wait to invite people over for football or hockey viewing, have a potluck at work and bring this in. The recipe we've been using at work is something like equal parts ranch dressing and Frank's, cream cheese, blue cheese crumbles, and shredded chicken heated through until gooey - serve with tortilla chips, celery, and cauliflower. It's not spicy in the slightest (in fact we've upped the amount a great deal upon subsequent batches).

                        I don't use it a lot in cooking as I cook for someone who thinks black pepper is too spicy and I'm not a huge fan or really spicy. But back when I was a vegetarian, I ate a lot of beans (soup, burritos, tacos, beans and rice) and beans get really bland and boring after awhile, so you may be looking to perk up your taste buds after awhile of that. I now have a bottle of Cholula I keep out on the table (doesn't last quite as long leaving it out, but then it's out and I remember to use it). Now that I eat meat again, I became so accustomed to using hot sauce from my vegetarian bean days I can get through it much more quickly.

                        1. Try piri piri chicken. It will use up a whole bottle of hot sauce. I tried the recipe below and loved it. Not spicy at all but very moist and flavorful. I used the actual hot sauce called for but a few people in the reviews used frank's or others. I also baked mine in the oven... not on the grill.

                          http://www.epicurious.com/recipes/foo...

                          1. For the coming holidays make spicy chocolate truffles to bring for parties and potlucks- dk chocolate with the kick from the hot sauce is amazing.
                            A few drops in hot chocolate on a cold night is also great

                            1. Buffalo chicken stuffed peppers! Scale back the hot sauce as much as you feel is necessary!

                              http://www.homeindisarray.com/2013/10...

                              1. I love making squash fries (cut peeled butternut into steak fry shapes) and dipping it into hot sauce mixed with mayo or salad dressing.

                                1. I love hot and spicy foods and usually have at least three bottles of hot sauce in the refrigerator. As others have said, add a few drops to scrambled eggs, salad dressing, tuna/chicken salad, etc. Also marinades for flank steak or London broil. Add a few drops to stir fried meals or dipping sauce for Asian style dumplings.

                                  I make "Buffalo" Chicken Lettuce Wraps from a recipe that uses 1/4 cup Frank's hot sauce, 1/4 cup honey, and 1/4 cup fresh lime juice for the sauce. The combination of honey and lime tones down the hot sauce. While not a traditional Buffalo sauce, but it is a nice change of pace.

                                  This recipe is very similar to the one I use: http://www.tasteofhome.com/recipes/bu...

                                  Instead of making lettuce wraps, you can also use tortillas. The sauce is also good on fried or baked chicken wings and also works with shrimp instead of chicken.