Scorpion Bay Hot Sauce Blog

Is it a hot sauce? Is it a dessert sauce? Is it a dessert hot sauce? Who cares just eat it! You will love it!

Combine your favorite chocolate syrup with a dash of Scorpion Bay Chocolate Chipotle hot sauce and watch out!

Top ice cream with sauce, nuts and whipped crème!

Makes 8 servings

 5 quarts water

4 chicken legs and thighs

6 chicken wings

1 white onion, sliced

3 carrots

6 ribs celery

1 head garlic, unpeeled and halved

2 bay leaves

6 mint leaves or 1/4 tsp dried mint

6 black peppercorns

Salt to taste

FOR THE SOUP

1/2 cup butter

1 white onion, pureed

2 cloves garlic, pureed

1/2 leek, pureed

1 carrot pureed

6 ripe California (Haas) avocados, peeled

1 cup crème’ fraise or heavy crème

1 cup plain yogurt,

1/2 bottle (4.25 oz) Scorpion Bay HotAcado Avocado hot sauce

Salt to taste

3 T lime juice

1/2 cup olive oil

FOR THE GARNISH

1/4 cup white onion, finely chopped

2 T fresh cilantro, finely chopped

Prepare the broth. Bring water to boil in a stock pot. Add chicken, carrots, celery, bay leaves, mint, peppercorns and salt. Simmer over low heat until mixture foams. Skim, simmer for 1 1/2 hours. Cool for 1 hour and strain. Skim off fat and refrigerate. If broth separates, reheat slightly.

Prepare the soup: Melt the butter in a saucepan. Add onion, garlic, leek and carrot with 3 cups broth. Cook until thick, about 25 minutes. Cool. Meanwhile, in a blender or food processor, blend avocados with 6 cups broth. (Blend in batches, if necessary.) Strain. Add crème’ fraiche and yogurt. Stir in vegetable mixture, and Scorpion Bay HotAcado Avocado hot sauce salt to taste. Add lime juice and olive oil. If the soup is too thick, add a little more broth. Chill in freezer for 1 hour.

To serve, pour cold avocado soup into soup bowls fitted in liners with crushed ice. Garnish with onion and fresh cilantro. Add more hot sauce to taste.

This is a great party recipe. Your friends will think you spent hours in theKitchen brewing this one up.

One- two blocks of crème cheese experiment until you get desired consistency and flavor. (non-fat works fine)

1/4 to 1/2 bottle of Scorpion Bay De Arbol Hot Sauce

1/2 pound baby cocktail shrimps

Combine crème cheese and Scorpion Bay De Arbol Hot Sauce. Whip cheese until fluffy, fold in baby shrimps. Yummy! Serve with crackers.

This blog is not just about tasty waves and delicious recipes. It is designed to educate and inspire you to bring your own tales of food, travels and adventure to the table. 

At Scorpion Bay Hot Sauce, we are on the search for tasty recipes and want hear about your travels, discoveries and creations. We will publish your recipe, and make you famous! (ha, ha) 

 Sooooo.. start creating and get inspired with our delectable, mouth-watering gourmet sauces. If you need inspiration to get started, check out our recipe section and whip up the Mexican Spaghetti , it will surely get your taste buds going and your imagination whirling!

Get cooking and report back – we are waiting to hear from you and ready to publish your recipes and stories!