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Nov 11, 2013 08:58 AM

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!