Vol.1, No.9

Cooking with pure cap chili extract

Some ideas for cooking with Pure Cap and other extremely hot chili extract hot sauces.

Hot enchiladas with pure cap

Pure Cap Hot Sauce has a Scoville rating of 500,000 units and a heat level of 10+ which means it's one hundred times hotter than a jalepeno pepper. Pure Cap is only for the brave and the lovers of extremely spicy hot foods. An extract of capsaisin (the chemical that makes peppers hot), Pure Cap comes in a plastic pill bottle with an eye dropper.

Here's some ideas on how to use Pure Cap or other extremely hot chili extracts & hot sauces:

-Add chili extract to buffalo chicken wings, either directly or to the sauce for fiery hot wings.

-Place sharp cheddar cheese with three drops of chili extract on saltines for an out of the world appetizer.

-Place one or two drops of chili extract into the center of a jalepeno slice for nuclear party poppers.

-Add a drop or two of chili extract to your favorite dipping sauces to spice things up a bit.

-Add a few drops to your world famous chili to kick it up a notch without changing the flavor.

-Add to salsa to separate the hot form the mild.

Here are a few recipes to help you kick things up a notch and keep the boys happy:

Hot Beer Steaks

1 cup chopped onion

1/2 of a 12 oz. can of beer

3/4 cup chili sauce

1/4 cup parsley

3 Tbsp. Dijon-style mustard

1 Tbsp. Worcestershire sauce

2 tsp. brown sugar

1/2 tsp. paprika

1/2 tsp. ground black pepper

3 T-bone steaks, cut 1-inch thick

1 to 1-1/2 tsp. cracked black pepper

Combine onion, beer, chili sauce, parsley, mustard, Worcestershire sauce, brown sugar, paprika, and the 1/2-teaspoon pepper in a glass baking dish. Add steaks, cover and refrigerate 4 to 6 hours or overnight, turning steaks over occasionally. Remove steaks from marinade; discard marinade. Sprinkle both sides of steaks with the cracked black pepper. Grill steaks on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and grill to desired doneness, allowing 7 to 10 minutes more for medium (160 degrees F) doneness. If desired, garnish with fresh herbs.

Spicy BBQ Beans

1 16 oz. package dried pinto beans (about 2 1/4 cups)

1 1/2 lbs. smoked turkey wings, cut apart at joints, or smoked ham hocks

2 Tbsp. olive oil

2 1/4 cups chopped onions

2 jalapeno chilies, minced

1 tsp. chili extract hot sauce

2 garlic cloves, minced

1 cup ketchup

1/3 cup (packed) golden brown sugar

2 tablespoons spicy brown mustard (such as Gulden's)

1 tsp. Worcestershire sauce

Place beans in large bowl. Pour enough water over beans to cover by 3 inches. Let stand overnight. Drain. Transfer beans to large pot; add turkey wings. Add enough water to pot to cover beans and turkey wings by 1 inch. Bring to boil. Reduce heat to low and simmer until beans are just tender, about 45 minutes. Drain, reserving cooking liquid and bean-turkey mixture separately. Cut meat from turkey wings and coarsely chop; discard skin and bones.

Preheat oven to 350°F. Heat oil in heavy large ovenproof pot over medium heat. Add onions and sauté until golden, about 10 minutes. Add jalepeno and garlic; sauté 1 minute. Stir in ketchup, brown sugar, mustard, and Worcestershire sauce, then beans and turkey. Add enough reserved bean cooking liquid (about 2 cups; reserve remaining cooking liquid) to pot to almost cover beans. Bring to boil. Transfer pot to oven. Bake uncovered until beans are very tender and liquid thickens, about 45 minutes. (Can be made 1 day ahead. Cool slightly. Chill until cold, then cover and keep chilled. Before serving, bring to simmer, adding more reserved cooking liquid to moisten, if desired.)