Hey home cooks! We've been trying some new recipes in the Hungry Volcano kitchen. This one uses our famous Papa Sparrow's Jerk Sauce with some mango for a sweet taste of the Caribbean.

• 1 medium tomato chopped
• 2-3 garlic cloves finely chopped 
• 1 small onion diced
• 1 cup chopped or sliced mushrooms
• 1 cup frozen corn
• 1 cup frozen mixed carrots and peas
• 1/2 red pepper chopped
• 1/4 mango diced
• 1/8 cup soy sauce
• 1 tsp lime juice
• 4 cups cooked rice
• 1/4 cup Papa Sparrow's Jerk Sauce (use less if you want a milder flavour)

Saute onions and garlic over medium head in 3 tbsp of oil until translucent (about 1-3 mins). Add mushrooms and bell peppers stirring for about 2 minutes. Add tomatoes and frozen carrots, peas and corn. Add soy sauce and lime juice and after 2 minutes add jerk sauce. Mix in rice and mangoes and cook until thoroughly heated. Enjoy!

There's one good thing about social-distancing during Easter. You can make your meal the way you want it. And, the way we like it is with hot sauce.

Check out this recipe for Spicy Honey Glazed Ham courtesy of the Food Network that uses hot sauce and chili flakes to spice things up. For this recipe, a great sauce choice would be Addiction Scotch Bonnet Hot Sauce.

Rachael Ray also has a great recipe for Buffalo Turkey that will make you sweat. Try our very own Cafe Louisiane Louisiana Hot Sauce for this recipe.

Also for an interesting side, check out this recipe we whipped together in the Hungry Volcano kitchen.

Gand Baru Carrot Slaw

• 3 carrots cut thinly (slightly thicker than julienne)
• 1 granny smith apple sliced thinly
• 1 tsp salt
• 3 tbsp fresh lemon juice
• 1 tbsp olive oil
• 2 tbsp Gand Baru Hot Sauce

Combine salt, lemon juice, olive oil and hot sauce. Pour on the apples and carrots and toss.

Have you ever wondered how to incorporate the flavors of your favorite hot sauces into your cooking? We found this great article that can help you do just that.

We've been hard at work in the Hungry Volcano kitchen and recently developed this new recipe for Habanero wings that will set your taste buds on fire! This recipe uses a habanero pepper mash. You can buy mash or make your own with this simple recipe.

Ingredients

1 pound of chicken wings

1 medium onion chopped in one-inch pieces

5 large cloves of garlic chopped

1 medium carrot chopped into 1 inch pieces

Juice from two limes

¾ cup vinegar

¾ cup water

2 cups of habanero pepper mash

2 teaspoons of Acid Rain Seasoning Salt

¼ cup liquid honey

Directions

1. Sprinkle ½ teaspoon of Acid Rain Seasoning Salt on the chicken wings.
2. Fry wings.
3. Combine onion, garlic, carrot, lime juice, vinegar, water, habanero mash and remaining seasoning salt into a blender and blend on medium until hot sauce sauce-like consistency is reached.
4. Pour the sauce into the a medium sauce pan and bring it to a boil on medium heat.
5. Reduce heat and add honey.
6. Pour over cooked chicken wings and toss in a bowl before serving.

If you’re looking for a simple alternative to this recipe, you can skip the ingredients and simply add the seasoning salt on the chicken and then top with Grandma Shivji’s Red Habanero Hot Sauce and Congo Cowboy Mango BBQ sauce. You’ll love them!

We're featuring a new line of hot sauces at the Crossroads Market this weekend - Jersey Barnfire. 

“The Original” Black Garlic Hot Sauce

This sauce takes the super deep flavours of black garlic and melds them with sweet heat to give you the first ever of its kind.  Think of layers of flavour like caramelized garlic, smoky almost roasted flavours with the heat and flavour of the Garden State in a bottle

Ginger Hot Sauce

Try this Asian-inspired hot sauce in stir fries and take your cooking to the next level

Indian Summer 

With this award winning sauce summer lasts forever.  A unique twist on a spicy Caribbean style hot sauce. Slather it all over chicken, fish, pork, hot dogs, burgers and more.

Stop by Hungry Volcano's market stall for these and hundreds of other sauces!

In the mood for Sloppy Joes? Check out these recipes featuring Jersey Barnfire sauces.