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Enjoy Your Favorite Recipes With Junie's Gourmet Hot Sauces 
 

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Grilled Hot Chicken Wings
 

Ingredients:

  • 12 chicken wings (clean and cut)

  • 1 tbs of sea salt

  • 1 tsp of black pepper

  • 1 tsp of garlic 

  • 1 tsp of onion powder

  • 1/4 cup of honey and melted butter

  • 1/4 cup of Junie's Gourmet Hot  Scotch Bonnet-Ghost Fusion

Process​:

  • Combine salt, pepper onion powder and garlic powder in a large bowl. Add the wings and toss toss 

  • Grilled wings 

  • Glazed the wings with honey and butter

  • Plate and pour Junie's Gourmet Hot Sauce over the wings. Enjoy!

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NY Strip Fillet with a Garlic Mash

Ingredients:

  • 1 lb New York Strip Steaks 

  • 1 tbs sea salt

  • 1 tbs black pepper freshly ground

  • 2 tbsp unsalted butter

  • 1 tbs olive oil

  • 2 cloves garlic peeled and halve 

  • 2 sprigs of thyme

​Process:

  • Pat steak dry

  • Combine salt, and black pepper 

  • Coat both sides of the steak evenly with the salt and pepper mix. Let it sit for 5 minutes

  • Heat a cast iron pan until hot then add the oil over medium-high heat

  • Sear the steaks on both sides for 2 - 4 minutes 

  • Reduce heat to medium and immediately add olive oil, butter, garlic cloves halves and thyme to the pan. 

  • Spoon the butter sauce over the steak for 3 minutes 

  • Remove steak from cast iron pan and allow it to rest 5 minutes before slicing or plating

  • Poor Junie's Gourmet Hot Sauce over the stake and savor

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Miso Salmon 

Ingredients:

  • 2 oz Sesame oil

  • 2 oz soy sauce

  • 2 oz mirin

  • 1 oz sake

  • 1 oz ginger

  • 1 oz scallions

  • 1 oz garlic

  • 1 oz sugar

  • 1oz miso

  • 1 oz Junie's Gourmet Scotch Bonnet Hot Sauce

  • 2 lbs of salmon 

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​Process:

  • Combine all ingredients in a mixing bowl (adjust to taste)

  • Score salmon and marinate for 1 hour

  • Bake (350 degrees F) for 30 minutes

  • Serve with your favorite protein

  • Add Junie's Gourmet Hot Sauce hot pepper sauce to your dish for added flavor and spice

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Ackee and Saltfish

Ingredients:

  • 1/2 pound boneless salted codfish

  • 1/2 cup vegetable

  • 4 cloves garlic, finely chopped

  • 1 sprig fresh thyme

  • 2 onions, sliced

  • 1 cup sliced bell peppers

  • 1 oz Junie's Gourmet Scotch Bonnet Hot Sauce

  • 1 (20-ounce) can ackee, drained

  • 1 teaspoon freshly ground black pepper

Process:

  • Soak cod fish overnight, drain and boil 20 minutes, drain and flake the cod fish and put aside

  • In a large skillet, add oil over medium heat, add chopped garlic and cook for 30 seconds. Stir in the sprig of thyme, add the onions, bell peppers, Junie's Gourmet Hot Sauce  sauce cook for 5 minutes

  • Add the prepared codfish to the skillet and simmer for 5 minutes, stirring as needed 

  • Add the ackee simmer for another 2 minutes

  • Enjoy with dumplings and add JG's hot pepper sauce to pop the flavors

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