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Howdy friend — Kerry here. These are the recipes we make at home with our own sauces: small-batch, fire-roasted, real peppers, no extracts. Every recipe links to the bottle that makes it work. Want all 13 recipes plus our festival secrets? Download the free Hot Line Kitchen cookbook (PDF).
Heat 2/10 · Serves 6 · 5 min
Everything's already in the bottle except the avocados. Scoop 3 ripe avocados into a bowl, pour Garlicky Greengo over the top, and mash — use as much or as little as you like. Add diced onions for crunch or diced tomatoes if you like. Fastest guac in Texas.
🥑 Made with Garlicky Greengo — shop the bottle →
Heat 3/10 · Serves 4 · 15 min
Mix Greengo with butter, olive oil, or both. Sauté a pound of shrimp 2–3 minutes per side, then serve over steamed rice or pasta with a side veggie — a quick and easy dinner in no time.
🦐 Made with Garlicky Greengo — shop the bottle →
Heat 2/10 · Serves 4 · 20 min
Soft-scrambled eggs, black beans, and Monterey Jack in charred tortillas, topped with avocado, cilantro, lime — and a generous zig-zag of Garlicky Greengo. Kerry's tip: stir a tablespoon of Greengo straight into the raw eggs before scrambling so they're seasoned all the way through.
🌶️ Made with Garlicky Greengo — shop the bottle →
Heat 5/10 · Serves 4 · 25 min
Whisk 1/3 cup Pineapple Paradise with honey, soy, and ginger. Brush over salmon fillets, roast at 400°F for 10–12 minutes, then broil 1–2 minutes until the glaze bubbles and caramelizes. The same glaze is magic on shrimp and pork chops.
🍍 Made with Pineapple Paradise — shop the bottle →
Heat 6/10 · Serves 8 · 20 min
Melt white American cheese with milk over low heat, stir in 1/4 cup Hatchanero and diced tomato, then fold in crumbled spicy chorizo. Keep it warm in a slow cooker for game day.
🔥 Made with Hatchanero — shop the bottle →
Heat 7/10 · 12 halves · 20 min
Mash the yolks with mayo, Dijon, and 2–3 teaspoons of Evil Ooze, pipe back into the whites, and dust with smoked paprika. One extra tiny drop of Ooze on each for the brave.
😈 Made with Evil Ooze — shop the bottle →
Heat 9/10 · 2 lbs wings · 50 min
Bake baking-powder-dusted wings at 425°F until deeply crisp, then toss in 1/3 cup Ghost Pepper Sauce, melted butter, and a tablespoon of honey. The honey rounds the ghost heat into something you crave — not just survive.
👻 Made with Ghost Pepper Sauce — shop the bottle →
Heat 10/10 · Serves 6 · 2 hrs
Slow-simmered beef chuck chili — no beans, this is Texas — finished with Scorching Scorpion one teaspoon at a time. Keep the bottle at the table so everyone can dial their own doom.
🦂 Made with Scorching Scorpion — shop the bottle →
Years of hot sauce festivals taught us the fastest ways to turn one bottle into dinner:
Download all 13 recipes + festival secrets free — The Hot Line Kitchen cookbook (PDF) →
Stock up so you never run out mid-recipe:
Tag your creations #HotLineKitchen — we repost the best ones.
