Hot Pepper Mash is mashed or ground up hot peppers, which are then fermented both to preserve them and to add flavor. Sauce makers use pepper mash as a base ingredient for hot sauce and many other food products.

  • 12 ounces sharp cheddar
  • 12 ounces swiss
  • 8 ounces gouda
  • .50 cup roasted garlic
  • 1 cup flour
  • 2 stick salted butter
  • 2 cups heavy cream
  • 5 cups whole milk
  • 2 tsp kosher salt
  • 6 Tbsp jalapeño puree
  • 8 cups cooked elbow macaroni
  • 4.5 cups cheese sauce
  • Topping
  • 1 stick butter
  • 2 cups panko
  • 1 tsp smoked paprika
  • .25 cup parmesan
  • .50 tsp salt
  • Make roux with flour and butter
  • Add milk and cream
  • Slowly incorporate cheese and all ingredients except pasta
  • Combine 4.5 cups cheese sauce with 8 cups cooked pasta
  • Transfer to baking dish
  • For topping, melt butter, combine remaining ingredients
  • Lightly spread over pasta
  • Convection bake 20 minutes at 350*
  • Cheese sauce and topping will have leftovers
  • 1 medium onion, chopped
  • 4 large cloves garlic, chopped
  • 1.5 cups ketchup
  • 1 tsp yellow mustard
  • .25 cup Worcestershire sauce
  • 1 Tbsp apple cider vinegar
  • 1 tsp black pepper
  • 1.25 tsp kosher salt
  • .25 cup dark brown sugar
  • 2 Tbsp cane syrup
  • 12 ounces Guinnness draught stout
  • 50 tsp Red Habanero Puree
  • Coat pan with olive oil
  • Sautee onion for 5 minutes, add garlic and then 5 more minutes
  • Add all remaining ingredients
  • Let simmer 5 minutes
  • Puree with stick blender
  • 2 Lb Ground Beef
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 2 Tsp Orange Habanero Pepper Puree
  • Thoroughly mix all ingredients, cook with preferred method
  • Recommendation: serve on toasted bun with mayo, lettuce, tomato , onion and Gruyere cheese.
  • 2 stick salted butter
  • 1 tbsp ghost pepper puree
  • .25 cup vinegar
  • .25 tsp garlic powder
  • 1 tsp worcestchire sauce
  • 1 tbsp cane syrup
  • Combine all ingredients and heat slowly on medium low heat
  • When butter has completely melted, remove from heat and serve warm.
  • 1 cup mayo
  • .25 cup lime juice
  • 2 tbsp honey
  • 2 tbsp jalapeno puree
  • .50 tsp salt
  • 2 cup shredded Purple cabbage
  • 4 cup shredded Green cabbage
  • 1 cup chopped parsley
  • .50 cups Cilantro
  • .50 cup Scallions
  • .75 cup sauce
  • Combine liquids and salt together thoroughly In a separate bowl, combine remaining dry ingredients
  • Toss in .75 cup of sauce.
  • 1 gallon water
  • 2 large onions, halved
  • 1 head celery, quartered
  • 1 lb sausage of choice, cut into 2 inch pieces
  • 2 head garlic, end cut, root left intact
  • 2 lemons, juiced, plus 1 zested
  • 6 tbsp salt
  • 4 ears corn
  • 6 red potatoes, halved
  • 2 cups Cayenne Pepper Puree
  • Fresh shrimp
  • Combine water, onion, celery, garlic, lemon juice and zest, salt, and cayenne puree
  • Bring to a simmer and cook, covered for 15 minutes
  • Add sausage, turn, and potato
  • Cook covered another 15 minutes
  • Pull out sausage, corn, potato, and garlic
  • Add shrimp and simmer for 2-3 minutes

Copyright © 2020 Louisiana Pepper Exchange.

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