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2oz Mezcal
1oz Blackberry Puree (recipe below)
1oz Pineapple J
.5oz Lemon J (1oz if you want it more tart)
1 Egg White
Bar Spoon of American Hottie Hot Sauce
Dash of Angostura Bitters
Dry shake ingredients in shaker tin, add ice & shake until cold.
Strain into chilled Coupe Glass
Garnish: blackberry on a toothpick
Blackberry Puree:
.5 cup Blackberries
.5 cup Simple Syrup
Blend in Blender & strain in Fine Mesh Strainer.

6oz Tomato J
3oz Vodka
.75oz Lemon J
.25oz Cherry Pepper Vinegar
2 Dash of Worcestershire
Bar Spoon Of American Hottie Hot Sauce
Pinch of Pepper & Celery Salt
Build in Pint Glass, Stir, Fill w/ Ice
Garnish: Spicy Okra, Bacon, Celery Stick, Goat Cheese Stuffed Cherry Pepper & Green Olives on a toothpick.

Preheat oven to 450 w/ rack at lowest level
2 Tomatoes cored & diced
1/2 of Medium size Onion chopped
1 Garlic Clove minced
1Tbsp Lime Juice
1Tbsp Tomato Paste
1Tbsp American Hottie Hot Sauce
1tsp Salt
1tsp Pepper
Mix together in a bowl, cook for 8-10min in pan w/ 1Tbsp of oil on Med-High heat until thickened.
Add 1lb (21-30) Shrimp cut into 1/2 in pieces for about 2 min. until shrimp are opaque (they will finish in oven). Put shrimp mixture in bowl to stop cooking.
While cooking tomato brush oil onto 2 rimmed baking sheets. Put corn tortillas down and brush oil on top.
Add cheese of choice, shrimp mixture and bake for 8-10min until golden brown.
Garnish w/ topping of choice.
We used purple cabbage, shredded radish, cilantro and American Hottie Crema. Lime Wedge & Extra American Hottie Hot Sauce optional.

1/2 cup Sour Cream
1Tbsp American Hottie Hot Sauce
1Tbsp Lime Juice
Salt & Pepper to taste
Mix and Enjoy!

Grill, Bake, Roast or Fry, anyway you like it.
Toss in bowl with American Hottie Hot Sauce and Lemon Pepper Seasoning.
Plate and Enjoy!

Grill, Bake, Roast or Fry, anyway you like it.
Toss in bowl with American Hottie Hot Sauce and your choice of BBQ Sauce.
Plate and Enjoy!

Recipe Coming Soon

Recipe Coming Soon