Crystal® Hot Sauce

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$083
Description:Crystal® Hot Sauce is made with fresh cayenne peppers. It adds a perfect touch to all your favorite dishes. And it's pure, with no additives, gums, stabilizers or food coloring. Controlled heat levels keeps the accent on flavor. That makes it a natural choice for naturally good cooking.

Unit Size:3 fl oz. (88mL)

Ingredients:aged red cayenne peppers, distilled vinegar, salt.

Nutrition Facts

Serving Size:1 Tsp. (5mL)

Servings Per Container:17

   
 Amount Per Serving
 Calories0

Daily 
Value 
 Total Fat 0 0 % 
 Cholesterol 0 0 % 
 Sodium 135mg 6 % 
 Total Carb. 0g 0 % 
   Sugars 0g  
 Protein 0g  


Recipes
CRAWFISH & CORN CHOWDER Ingredients: 4 tablespoons butter 1 large onion, chopped fine 1/2 cup celery, chopped fine 2 gloves garlic, chopped fine 4 tablespoons flour 4 cups fresh or frozen corn 4 cups seafood or chicken stock 1 bunch green onions, chopped fine 1/4 cup chopped parsley 2 Tbsp. Crystal Hot Sauce 1 lb. cooked crawfish tails 2 cups heavy cream Steps: Sauté onions and celery in butter over medium heat until translucent or soft. Whisk in garlic and flour, stirring until well blended. Add corn and stock and stir until soup comes to a soft boil and thickens. Add green onions, parsley and Crystal Hot Sauce. Simmer 20 minutes. Add crawfish and cream. Simmer 5 minutes more. Salt and pepper to taste. (Note: Half & half or no-fat half & half can be substituted for heavy cream. Crab meat or shrimp can be substituted for crawfish.) Serves 8.

OYSTER BAKE Ingredients: 1-1/4 cup onions 2 lemons juiced and one grated rind 1 pint oysters, chopped 1/2 cup dry bread crumbs 3 large celery ribs 2 tbsp. Crystal® Worcestershire Sauce 2 eggs, beaten Crystal® Hot Sauce to taste salt and pepper to taste cracker crumbs 1/4 cup oyster juice 2 Tbsp. oil or butter Steps: Finely chop celery and onions. Sauté until tender in oil or butter. Add bread crumbs, chopped oysters, juice, Crystal Worcestershire Sauce, and grated rind of one lemon. Season with salt, pepper and Crystal Hot Sauce to taste. Stir a couple of minutes over a low fire. Remove; stir in two beaten eggs. Pour into casserole. Top with cracker crumbs. Bake 20-30 minutes in a 350°F oven.

NEW ORLEANS SPICY FRENCH DRESSING Ingredients: 1 Tbsp. Crystal® Worcestershire Sauce 1 tsp. Crystal® Hot Sauce 1 tsp. Crystal® Spicy Brown Mustard 1 tsp. dried basil 1 Tbsp. Crystal® Original Wing Sauce 1/4 cup vinegar 3/4 cup peanut or olive oil Steps: Combine all ingredients in a jar with a tight fitting lid. Shake well. Allow to set for 15 minutes before serving. This dressing is best when served at room temperature. Use also as a marinade for beef, poultry or pork. Yields 1 cup. Serves 4.

SKU
2201
Description:Crystal® Hot Sauce is made with fresh cayenne peppers. It adds a perfect touch to all your favorite dishes. And it's pure, with no additives, gums, stabilizers or food coloring. Controlled heat levels keeps the accent on flavor. That makes it a natural choice for naturally good cooking.

Unit Size:3 fl oz. (88mL)

Ingredients:aged red cayenne peppers, distilled vinegar, salt.

Nutrition Facts

Serving Size:1 Tsp. (5mL)

Servings Per Container:17

   
 Amount Per Serving
 Calories0

Daily 
Value 
 Total Fat 0 0 % 
 Cholesterol 0 0 % 
 Sodium 135mg 6 % 
 Total Carb. 0g 0 % 
   Sugars 0g  
 Protein 0g  


Recipes
CRAWFISH & CORN CHOWDER Ingredients: 4 tablespoons butter 1 large onion, chopped fine 1/2 cup celery, chopped fine 2 gloves garlic, chopped fine 4 tablespoons flour 4 cups fresh or frozen corn 4 cups seafood or chicken stock 1 bunch green onions, chopped fine 1/4 cup chopped parsley 2 Tbsp. Crystal Hot Sauce 1 lb. cooked crawfish tails 2 cups heavy cream Steps: Sauté onions and celery in butter over medium heat until translucent or soft. Whisk in garlic and flour, stirring until well blended. Add corn and stock and stir until soup comes to a soft boil and thickens. Add green onions, parsley and Crystal Hot Sauce. Simmer 20 minutes. Add crawfish and cream. Simmer 5 minutes more. Salt and pepper to taste. (Note: Half & half or no-fat half & half can be substituted for heavy cream. Crab meat or shrimp can be substituted for crawfish.) Serves 8.

OYSTER BAKE Ingredients: 1-1/4 cup onions 2 lemons juiced and one grated rind 1 pint oysters, chopped 1/2 cup dry bread crumbs 3 large celery ribs 2 tbsp. Crystal® Worcestershire Sauce 2 eggs, beaten Crystal® Hot Sauce to taste salt and pepper to taste cracker crumbs 1/4 cup oyster juice 2 Tbsp. oil or butter Steps: Finely chop celery and onions. Sauté until tender in oil or butter. Add bread crumbs, chopped oysters, juice, Crystal Worcestershire Sauce, and grated rind of one lemon. Season with salt, pepper and Crystal Hot Sauce to taste. Stir a couple of minutes over a low fire. Remove; stir in two beaten eggs. Pour into casserole. Top with cracker crumbs. Bake 20-30 minutes in a 350°F oven.

NEW ORLEANS SPICY FRENCH DRESSING Ingredients: 1 Tbsp. Crystal® Worcestershire Sauce 1 tsp. Crystal® Hot Sauce 1 tsp. Crystal® Spicy Brown Mustard 1 tsp. dried basil 1 Tbsp. Crystal® Original Wing Sauce 1/4 cup vinegar 3/4 cup peanut or olive oil Steps: Combine all ingredients in a jar with a tight fitting lid. Shake well. Allow to set for 15 minutes before serving. This dressing is best when served at room temperature. Use also as a marinade for beef, poultry or pork. Yields 1 cup. Serves 4.

More Information
Producer Crystal
Perishable 2
Size 3 fl oz. (88mL)
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