Recipes

Savage Hot Refrigerator Pickles

4-6 small cucumbers cut into quarter spears

1 cup room temperature water

1 cup apple cider vinegar

2 tablespoons flaky salt (Maldon salt)

3 tablespoons Maple Syrup or cane sugar

10 leafy dill sprigs roughly chopped

6 garlic cloves sliced thickly

1 Bay Leaf

1 TBSP yellow mustard seeds

1 TBSP coriander seeds 

25 twists of fresh ground pepper

1 TBSP Savage Hot sauce 

1/4 teaspoon red pepper flakes

Combine the vinegar, salt and sugar in a non reactive saucepan (stainless steel) over high heat until the mixture is dissolved. Transfer to a container and mix in the water. Stuff the cucumbers into 2 one litre jars. Add the spices, then the brine. Add water if not enough brine to cover the cucumbers.

Cover and refrigerate. The pickles should keep for a month in the refrigerator.

Savage Hot Sweet Pickles

2 lbs pickling cucumbers sliced 

1/2 sliced yellow onion

2 hot peppers sliced

2 tbsp Maldon or kosher salt

2 cups distilled white vinegar

1 1/2 cups white or raw sugar

1/4 cup water

2 cloves garlic sliced

1 tbsp mustard seed

1 teaspoon celery seeds

1 teaspoon whole black peppercorns

1/2 Teaspoon Ginger

1/2 teaspoon ground turmeric

1/8 teaspoon ground cloves

1-2 teaspoons SavageHot sauce

2 Bay Leaves 

Combine cucumbers, onions and peppers in a bowl. Pour salt on top, stir to coat and refrigerate for 2-4 hrs. Rinse the cucumber mixture in cold water to rid of the salt taste. 

Stir the vinegar, sugar, water, garlic and spices into a pan.  Bring the mixture to a simmer and cook for 2 minutes. 

Add the cucumbers, onions and peppers to the brine and heat until almost at a boiling point. Remove from the heat and let cool. Transfer to jars and refrigerate.

Savage Hot Spicy Party Nuts

We suggest cashews but you can use any combination of unsalted cashews, pecans, and almonds.

21/2 cups of unsalted nuts

1 teaspoon cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1 teaspoon maldon salt

1/2 teaspoon black pepper

2 tsp honey or brown sugar

1Tbsp butter

1Tbsp SavageHot sauce

Preheat oven to 350 degrees.

Line a baking sheet with foil or parchment paper. Lightly brush with olive oil.

Combine nuts in a bowl then add the dry ingredients.

Heat sugar or honey, butter and hot sauce in a saucepan until heated. Pour over nut mixture until coated.

Transfer the nuts to the baking sheet and spread in a single layer. Bake nuts in the preheated oven for 10-12 minutes. Stir and return to oven. Remove when toasted.

Savage Hot Peanut Brittle

1&1/2 cups raw sugar

1 cup corn syrup 

1/2 cup water

2 cups salted roasted peanuts

3 tbsp butter

1&1/2 teaspoons baking soda

1&1/2 teaspoons vanilla

1 teaspoon SavageHot 

Line a sheet pan with foil or parchment paper. 

Measure out peanuts, butter, baking soda, vanilla and SavageHot. Set aside.

Add sugar and water to a medium sized saucepan.Stir over medium heat until sugar is melted. Add corn syrup and stir over medium heat until the mixture hits a gentle boil at 250 degrees F. Add peanuts and stir constantly until the temperature reaches 300 degrees F. 

Remove from heat and stir in butter, baking soda, vanilla and SavageHot. 

Pour into the pan and spread. Leave for 30 minutes, then break with a mallet. 

Savage Hot Caesar Cocktail

½ lime

½ teaspoon celery salt

1-2 cups Caesar mix, like Clamato (or your favourite Caesar mix)

2 ounces vodka

1 teaspoon pickle juice 

1 teaspoon prepared horseradish

3 to 4 dashes Worcestershire sauce

3 to 4 dashes SavageHot sauce

pinch freshly ground black pepper

ice cubes, enough to top glass

Garnish Ideas (optional)

• Pickled green beans

• Sliced salami

• Bacon 

• Sweet onions

• Pimento stuffed green olives

• Celery rib ( traditional)

• SavageHot pickles

• Gherkins 

Wet the rim of a tall glass with lime (don't discard the lime because the juice will be used in your cocktail). 

Place celery salt on a small plate. Invert the glass into the celery salt to coat.

To glass, add Caesar mix, vodka, horseradish, Worcestershire sauce, SavageHot, lime juice (from the lime half) and black pepper. Use a spoon and stir to combine. Top with ice cubes (I like to give everything another little stir).

On a wooden skewer (big enough to cover a little more than the width of your glass), garnish as desired. Place over top of your glass. Add a celery stick to your cocktail (great for stirring). Enjoy!

Savage Hot Potato and Leek Soup or…Vichysoisse when cold!

4 leeks, trimmed to the light green part, washed, then cut lengthwise. Slice in rounds. Put in a bowl of water to ensure there is no sand caught in between the slices. 

Add 1/4 cup butter to a saucepan and melt on medium high. Add leeks and cook for approximately 5 minutes. Lower the heat to medium low and cook for 30 minutes until the leeks are softened. 

While the leeks are cooking, peel and cut into cubes, 4-5 Yukon gold potatoes. (Creamy and add colour). Add potatoes to the leeks and cook for 2-3 minutes. Then add 5-6 cups of vegetable stock( I use Better than Bouillon, but chicken stock works too). Maintain at a gentle heat until the potatoes are tender. Blend with an immersion stick or stand up blender. Add 1/2 cup cream, 1/2 cup of milk, white pepper and a tsp or more of SavageHot for heat. 

Serve hot or cold.