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Slow Cooker Pulled Pork


2 medium yellow onions, thinly sliced

4 medium garlic cloves, thinly sliced

1 cup chicken stock or low-sodium chicken broth

1 tablespoon packed dark brown sugar

1 tablespoon chili powder

1 tablespoon kosher salt, plus more as needed

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed

2 cups barbecue sauce (optional)


1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low

2. Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside

3. If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine. If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.

Ghost Pepper Candied Bacon 
1 pound sliced bacon
1/2 cup pure maple syrup
1/4 cup brown sugar
1/2 teaspoon Challenge Ghost Chili Powder

Preheat oven to 350 degrees. Line a jelly roll baking pan with foil. Spray with nonstick spray.
Combine maple syrup, brown sugar, and Pepper Powder – Ghost Chili in a small bowl.
Dip the bacon strips into the mixture, letting the excess drip off before placing them on the baking pan.
Bake at 350 degrees for about 25 minutes or until the bacon is browned and crisp.
Let cool on a rack for a few minutes to let them dry and stiffen up.

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Diablito's Spaghetti Sauce

So you like that classic Italian pasta dish 

"Fra Diavolo"? Here's our quick and scrumptious twist on it... a rick, savory spaghetti sauce that kicks back at ya'. Throw some sauteed, broiled or grilled shrimp or chicken breast on top of it too if you got a hankerin'.

3 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
2 cloves garlic, thinly sliced
1 28 oz. can crushed tomatoes
2 teaspoons capers
1/4 cup cheap dry red wine
1 1/4 teaspoons salt
2 bay leaves
1/2 teaspoon dried (not powdered) oregano
1/2 teaspoon fresh ground black pepper
Dash of cinnamon
1 tablespoon Fire N The Hole Red Savina Pepper Sauce, more or less to taste
1 cup loosely packed fresh basil, cut into like 1/4" strips

Heat olive oil in a large saucepan over medium heat. Add chopped onion, stirring so it doesn't brown but becomes soft & translucent, about 2 or 3 minutes. Add garlic and keep stirring another minute.
Add crushed tomatoes w/ the liquid, and then everything else except basil. Stir in a cup of water and bring slowly up to a boil. Adjust seasonings if necessary reduce heat and simmer for about 20 minutes uncovered, stirring occasionally, until it's reduced and thickened. Stir in basil just before serving over your favorite pasta. Perfect with a bold, dry red wine and a big appetite. #KEEPINYASAUCED

Ring of Fire Chipotle & Roasted Garlic Marinade

1 cup Ring of Fire Chipotle & Roasted Garlic Hot Sauce
1/2 cup Whiskey
1/2 cup Olive Oil
2 lbs. London Broil (or your favorite cut of meat)

Directions: In a bowl, whisk together Hot Sauce, whiskey and olive oil. Place meat in resealable bag and pour marinade over meat. Seal bag and place in refrigerator for 30 minutes turning bag over after 15 minutes to marinate meat evenly. Remove meat from bag. Discard bag and marinade. DO NOT REUSE MARINADE. Grill meat to desired doneness (i.e. medium rare). Makes 2 cups of marinade for 4-8 oz servings of meat.

Fire 'N The Hole Buffalo Chicken Salad 

1 pound cubed rotisserie chicken meat
1 cup finely chopped celery
3/4 cup ranch dressing
1/4 cup Fire 'N The Hole XXX Garlic Pepper Sauce
Ground Black Pepper, to taste

Toss diced chicken with celery, ranch dressing and Fire 'N The Hole XXX Garlic Pepper Sauce
Season with Black Pepper.
Chill until ready to eat and Enjoy!

Pulled Pork Nachos

Dress up these nachos any way you like. The pulled pork also makes delicious quesadillas, tacos, or sandwiches.

Yield: Makes 4 servings
Tortilla chips
1 (15-oz.) can black beans, drained and rinsed
2 cups pork from 5-Ingredient Slow-Cooker Pulled Pork, warmed
1 cup Fire 'N The Hole Salsa (any heat level)
2/3 cup chopped tomatoes
2/3 cup chopped fresh cilantro
1/4 cup sliced black olives
1/4 cup minced red onion
2 thinly sliced jalapeno peppers
1 (12-oz.) Shredded Mexican Style Cheese
4 lime wedges

Spread the chips on baking sheets, sprinkle with cheese, and bake at 350° until the cheese melts. Top with beans, warmed pork, salsa, tomatoes, cilantro, olives, onion, and jalapeno peppers. Serve with lime wedges.

Ring of Fire Orange Glaze

2 tbs. Ring of Fire Habanero Hot Sauce (Original or Xtra Hot)
1 cup Orange Marmalade
1/2 cup Coke®
2 tbs. White Wine Vinegar


Whisk together all ingredients in a bowl. Refrigerate until ready to use. Glaze is great on chicken, ribs and shrimp. Also use as a dipping sauce for egg-rolls or fried shrimp. (Coke® and Coca-Cola® are registered trademarks of the Coca-Cola Company)

(Makes about 2 cups)


2 quarts water
1 pound small red bliss potatoes, washed and cut in quarters
1/4 cup canola oil
1/2 cup red and green peppers, diced
1/4 cup white onion, dices
1 teaspoon garlic powder
1 tablespoon parsley, chopped
2 tablespoons Fire 'N The Hole XXX Habanero Pepper Sauce
1/4 teaspoon kosher salt
1 tablespoon butter
black pepper, to taste
1 egg, cooked sunny-side up
1 scallion, sliced thin

Preheat oven to 400 degrees.
In a medium pot, bring 2 quarts of water to a boil and cook the potatoes for 7 minutes.
Prepare a cookie sheet with cooking spray to finish roasting the potatoes.
Rinse and pat dry the potatoes, place a single layer on the cookie sheet and roast in the oven for another 15 minutes, or until golden brown.
Heat up the canola oil in a pan and cook the peppers and onions for 4 minutes.
Add the roasted potatoes and garlic powder, and cook for 1 more minute.
Finish with Fire 'N The Hole XXX Habanero Pepper Sauce, parsley, salt, pepper, and butter.
Place the egg over breakfast potatoes and sprinkle with scallions and Fire 'N The Hole XXX Habanero Pepper Sauce.