Alberta Crude Hot Sauce review
Check out this video review of one of our favourite sauces made in the Hungry Volcano kitchen in Calgary!
The Torch
Don't leave home without it!
Did you read the story about the Oregon man whose car was stranded in the snow for five days? He survived by eating hot sauce and starting the engine periodically to warm up.
What have we learned from this? Hot sauce saves lives.
Are your ready for this? Try Mad Dog 357 this weekend!
Check out the Mad Dog 357 line of extreme hot sauces. These award-winning sauces were created by David Ashley. At Ashley food company they make each sauce in hand measured, small batches to ensure incredible flavour and quality.
Come visit us at the Calgary Crossroads market on March 9 & 10 to try them out, but beware they are the hottest of the hot!
Mad Dog 357 Pure Ghost – extract free but don’t let your guard down and fear the ghost
Mad Dog 357 Ghost Pepper Hot Sauce – One taste of this and you’ll see your own. This is scary!
Mad Dog 357 Scorpion Pepper – A scorpion’s sting is one the most intense pains. Imagine that in your mouth
Mad Dog 357 Reaper Sriracha – Every one loves a good Sriracha but when you try this the Reaper will make you face Death. The near death experience will make you appreciate being alive
Mad Dog 357 Hot Sauce – The original extreme hot sauce clocking in at 357,000 Scoville units. By opening this bottle you agree to the terms on the bottle
Mad Dog 357 Silver Collector’s Edition – Made with 6 million Scoville extract this one clocks in at 750,000 Scoville units. Only for experienced chili heads.
Mad Dog 357 Gold Collector’s Edition – Made with Carolina Reapers, Scorpions and Ghost peppers and topped off with 9 million Scoville plutonium this one is well over 1 million Scoville units. Enough said
Get 15% off on your Boxing Day Order
On December 26, 2018 Hungry Volcano is having a sale! Get 15% off your order by using the promocode BOXINGDAY.
Peri Peri chicken and shrimp in a flash! Check out these recipes!
Are you looking for a recipe for your next barbecue or dinner? Check out these amazing (and easy!) recipes for Peri Peri chicken and shrimp.
Peri Peri Chicken
Ingredients
1 kg skinned chicken pieces
200 ml of Valentina Hot Sauce
Method
Combine ingredients
Marinate chicken in the mixture for 2-4 hours.
Cook on stove top for 35 to 40 minutes or grill for 30 minutes turning and basting with the sauce occasionally until chicken is cooked thoroughly.
Serve with rice, pita or salads
Peri Peri Prawns
Ingredients
450 grams peeled prawns
1 tbsp butter or olive oil
Method
Coat the prawns with the sauce and stir fry for 4 to 6 minutes until cooked.
Serve with rice or pita bread.