NEW Hot Sauces from Moore’s Marinades Spice Up Your Recipes
New hot sauces from Moore’s Marinades and Sauces will spice up any food or beverage you are making. With four flavors to choose from – from a milder mustard with cayenne to the explosive habanero, there is something for everyone’s taste buds. Here’s the product line-up with sample recipes:
Spicy Mustard: A little tangy, a little sweet . . . perfect for when you crave that mustard taste but want the added kick. Contains mustard seed combined with chili peppers and cayenne peppers.
Hot Cheese-Mustard Dipping Sauce
2 1/2 Tbsp. all-purpose flour
1 cup to 1 1/4 cups milk
2 Tbsp. Spicy Mustard Hot Sauce
1 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 1/2 cups shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/4 tsp. salt
1/4 tsp. pepper
1. Melt the butter in a sauce pan over medium heat. Add flour and cook, whisking constantly, 1 to 2 minutes or until smooth. (Do not brown flour.)
2. Add milk, Mustard Hot Sauce, Worcestershire sauce and garlic powder; cook, whisking constantly, until the mixture thickens, about five minutes.
3. Reduce heat to low and add cheeses, one half-cup at a time, stirring continuously until cheese has completely melted and sauce is smooth. Stir in additional Spicy Mustard Hot Sauce to taste.
4. Serve in a small slow cooker or fondue pot over low heat.
Jalapeno: If you love green salsa, this sauce is for you. Made with tomatillo and cilantro with just a hint of lime, this sauce pairs perfectly with Mexican dishes.
Tomatillo Bloody Mary
2 garlic cloves, peeled
1 cucumber, peeled, seeded and rough chopped
3 Tbsp. to 1/4 cup Jalapeño Hot Sauce
2 celery stalks, rough chopped
1 shallot, peeled and rough chopped
1/3 cup lime juice
1 cup cilantro leaves
1 Tbsp. prepared horseradish
Garnishes: Picked okra, celery and lime wedge
1. Combine first 9 ingredients in a blender and process until smooth. (Can be made up to 2 days ahead; store refrigerated; stir before using.)
2. To make drink, dip edge of a tall glass in Jalapeño Hot Sauce, then dip the glass rim salt. Fill glass with ice. Add desired amount of vodka to glass, then top with tomatillo mixture; stir to combine. Garnish, if desired.
Popcorn can be made 4 hours ahead. Store airtight at room temperature to keep out moisture.
8 cups popped plain popcorn (from 1/2 cup kernels)
3/4 cup dry-roasted peanuts
3/4 cup sugar
2 to 3 Tbsp. Harissa Hot Sauce
3 Tbsp. unsalted butter, cut into pieces
1/2 tsp. baking soda
1. Preheat oven to 300°. Line a rimmed baking sheet with parchment paper. Lightly coat parchment and a large bowl with nonstick spray; add popcorn and peanuts to bowl.
2. Bring sugar and 1/4 cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar. Boil, swirling pan occasionally, until caramel is a deep amber color, 10 to 12 minutes.
3. Remove from heat; stir in Harissa Hot Sauce and butter (mixture will bubble vigorously). Return to a boil and cook another 3 minutes. Remove from heat; stir in baking soda. Working quickly (and carefully—caramel will be very hot), pour caramel mixture over popcorn mixture and toss with 2 large spoons to coat.
4. Spread out popcorn mixture on prepared baking sheet and bake, mixing once to coat popcorn mixture, until dry, 15 to 20 minutes. Let cool.
Habanero Monterey Jack Burger
½ lb. ground pork
3 Tbsp. Habanero Hot Sauce
1/2 onion, diced
¼ cup Worcestershire sauce
2 tsp. dried oregano
½ cup grated Pepper Jack Cheese
1 tsp. pepper
6 hamburger buns
optional toppings: jalapeno pepper rings, lettuce, tomatoes, pickles
1. Coat a cold grill rack with cooking spray. Preheat grill to 350° to 400° (medium-high) heat. Gently mix together beef and next 7 ingredients in a large mixing bowl. Gently shape mixture into 6 (4-inch) patties.
2. Grill patties, covered with grill lid, 4 to 5 minutes on each side until beef is no longer pink in center. Serve on hamburger buns with jalapeno pepper rings, lettuce, tomatoes or pickles.
Excite your taste buds and add extra flavor to your all favorite foods with Moore’s NEW Hot Sauces. Don’t just add heat, add Moore Flavor.
$3.29 for a six-ounce bottle