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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.

  • 1 Stick butter
  • 1/2 Cup flour
  • 1 Cup cream
  • 3 Cups milk
  • 6 Oz cheddar
  • 4 oz Gouda
  • 6 Oz White American
  • 3 Tbsp Lousiana Pepper Exchange Jalapeno Puree
  • 1/2 Cup garlic cloves
  • 4 Cups uncooked elbow macaroni
  • Heat oven to 350.
  • Coat garlic cloves with olive oil and roast for ~25-30 minutes.
  • Melt butter in saucepan over medium heat, add flour, whisk to incorporate.
  • After 1 minute, add milk. Whisk to combine. Add heavy cream.
  • When the roux is fully incorporated into the milk/cream, turn heat to low.
  • Add cheese, whisking slowly to combine.
  • Add jalapeno puree.
  • After cheese is fully incorporated, add garlic cloves. Blend with immersion blender. Turn heat off.
  • Boil ~ 4 cups un-cooked elbow macaroni for 4-5 minutes. Drain.
  • Set aside 0.5-1.0 cup of cheese sauce and fold the remainder into 8 cups of cooked macaroni Bake in 9x13 pan at 350, covered, for 25 minutes.
  • Remove from oven, uncover, and spread remaining cheese sauce on top. Turn oven to 400. Bake uncovered for 10-12 minutes. Broil for extra color if desired.
  • 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 Oz Guinnness draught stout
  • .5 Tsp Lousiana Pepper Exchange Red Habanero Puree
  • Coat bottom of sauce pan with olive oil.
  • Add onion and sautee for 5 minutes. Add garlic and sautee for an additional 5 minutes.
  • Add all remaining ingredients.
  • Remove mixture from heat & puree with stick blender.
    Let cool and store in an airtight container for use at your next barbecue.

  • 2 Lb Ground Beef
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 2 Tsp Louisiana Pepper Exchange Orange Habanero Pepper Puree
  • Add all ingredients to a large mixing bowl.
  • Mix by hand until the mixture is smooth.
  • Section out the mixture into even amounts, depending on desired thickness of the patty.
  • Press each section together into a patty. (just larger than the buns you’ll be using)
  • Cook using desired method (we like grilling on a medium heat)
  • Recommendation: Serve on a toasted bun with mayo, lettuce, onion, tomato, and Gruyere cheese.
  • 2 Stick salted butter
  • 1 Tbsp Louisiana Pepper Exchange 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.
  • Drizzle warm sauce over cooked chicken wings and serve hot.
  • 1 Cup mayo
  • .25 Cup lime juice
  • 2 Tbsp honey
  • 2 Tbsp Louisiana Pepper Exchange Jalapeno Puree
  • .50 Tsp salt
  • 2 Cup shredded Purple cabbage
  • 4 Cup shredded Green cabbage
  • 1 Cup chopped parsley
  • .50 Cup Cilantro
  • .50 Cup Scallions
  • .75 Cup sauce
  • In a mixing bowl, combine liquids and salt together thoroughly to create a jalapeño sauce.
  • In a separate bowl, combine remaining dry ingredients.
  • Add jalapeño sauce to dry ingredients and mix well.
  • Serve and enjoy!
  • 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
  • 2-3 Pounds of Fresh shrimp
  • In a large pot, combine water, onion, celery, garlic, lemon juice and zest, salt, and Louisiana Pepper Exchange Cayenne Puree.
  • Bring to a simmer and cover. Cook for 15 minutes.
  • Add sausage, corn, and potato.
  • Cover and cook another 15 minutes.
  • Remove sausage, corn, potato, and garlic from mixture.
  • Add shrimp and simmer for 2-3 minutes.
  • Remove from heat, combine with sausage, corn and potato, and serve warm.
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