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Ring of Fire Pulled Pork Sandwich
1lb Shredded Pork
3/4 Cup Ring of Fire Steak Sauce
4 Onion Rolls
3 Strips Bacon

Directions: Mix shredded pork and Steak Sauce together. Place in a skillet over medium heat until pork mixture is warmed through. Place a 1/4 of shredded pork mixture on to a toasted onion roll. Top with coleslaw. (Makes 4 servings) Note: You can also heat shredded pork and sauce in the microwave until warm.
Ring of Fire Bean Dip
1-16oz can of refried beans
5 tbs. Ring of Fire Habanero Hot Sauce (Original, Xtra Hot or XXHot)
Tortilla chips
Optional Garnish - diced green onions, diced tomatoes, sour cream

Directions: Empty can of refried beans into a mixing bowl. Add hot sauce and mix until well blended. Garnish with a dollop of sour cream, diced green onions and tomatoes. Serve immediately. Variations: Try refried black beans and Ring of Fire® Chipotle and Roasted Garlic Hot Sauce with Blue Corn Tortilla Chips. OR try cannelli beans, drained and mashed and the Ring of Fire® Tomatillo and Roasted Garlic Hot Sauce for a Spicy White Bean Dip with Pita Chips. Garnish with diced green onion. This recipe was inspired by Jeff & Kay Annette. Thank you.
Ring of Fire BBQ Salmon with White Corn Relish
4-6oz. salmon fillets (remove skin from fillet before grilling)
1/2 cup Ring of Fire Steak Sauce
1/2 cup melted butter
1 tbs. fresh lemon juice
Canola or Vegetable oil
White Corn Relish (see recipe below)

White Corn Relish:
1 cup white corn kernels (fresh, frozen or canned)
1/4 cup red bell pepper, diced
1/4 cup red onion, diced
4 tsp. balsamic vinegar
3 tbs. olive oil
1 tsp. fresh chopped cilantro
salt and pepper to taste
Directions: Prepare White Corn Relish by mixing white corn, red bell pepper, red onion, balsamic vinegar, olive oil and cilantro together in a bowl about 1 hour before serving. Refrigerate until ready to use. Combine melted butter and lemon juice to make lemon butter and set aside. Place salmon fillets on grill pan (or barbecue) and baste with lemon butter. On each turn, baste salmon with lemon butter. 1 minute before removing salmon from grill, spoon on top of each fillets 2 tbs. of Steak Sauce. Top salmon with white corn relish. (Makes 4 servings)
Ring of Fire Tortilla Soup
2-14 oz. can of chicken broth
3 cooked chicken breasts, shredded (roasted chicken from grocery store)
1/2 bag of shredded carrots or 1 carrot, diced
1/2 cup diced onion
2 tbs. Ring of Fire Tomatillo & Roasted Garlic Hot Sauce (you can add more for spicier soup)
1 tbs. butter
bag of tortilla chips
chopped cilantro, chopped green onions, diced tomatoes (optional)
Directions: Saute carrots and onion in butter over medium heat until soft, but not brown. Add chicken broth, chicken and Hot Sauce. Stir, cover and simmer for 15 minutes. Take a handful of tortilla chips and lightly crush chips into soup bowls. Ladle soup on top of tortilla chips. Garnish with chopped cilantro, green onion and tomato. (Makes 2 servings)
Ring of Fire Chipotle & Roasted Garlic Marinade
1 cup Ring of Fire Chipotle & Roasted Garlic Hot Sauce
1/2 cup Whiskey
1/2 cup Olive Oil
2 lbs. London Broil (or your favorite cut of meat)
Directions: In a bowl, whisk together Hot Sauce, whiskey and olive oil. Place meat in resealable bag and pour marinade over meat. Seal bag and place in refrigerator for 30 minutes turning bag over after 15 minutes to marinate meat evenly. Remove meat from bag. Discard bag and marinade. DO NOT REUSE MARINADE. Grill meat to desired doneness (i.e. medium rare). Makes 2 cups of marinade for 4-8oz servings of meat.
Ring of Fire Asian Style Peanut Sauce
1 1/2 tbs. Ring of Fire Habanero Hot Sauce (Original or Xtra Hot)
1/4 cup Tamari (reduced sodium)
1/2 cup water
1/4 cup honey
2 tbs. Chunky Peanut Butter
1 tbs. brown sugar
1/2 tsp. toasted sesame oil
Directions: In a small bowl, mix together Tamari, Water and Honey. In a saucepan, melt peanut butter, over very low heat. Once the peanut butter is melted, gradually whisk in Tamari mixture until sauce is smooth and creamy. (It takes about 5 minutes of constant whisking for the ingredients to combine.) Add Hot Sauce and toasted sesame oil. Simmer sauce for about 1 minute. Remove pan from heat. Great on chicken skewers or as a dipping sauce. Also great on noodles with stir fry vegetables. (Makes 2 servings)
Ring of Fire Spicy Cocktail Sauce
1/4 cup Ring of Fire Red Pepper & Roasted Garlic Hot Sauce
2 cups Ketchup
2 tbsp. Horseradish Sauce
Juice of 1/2 lemon
1/8 tsp. black pepper
Directions: Mix all the ingredients together. Refrigerate for about 1 hour. Serve with Shrimp or Crab cocktail. (Makes 1 1/4 cups)
Ring of Fire Bloody Mary Mix
3 tbs. Ring of Fire Habanero Hot Sauce (Original, Xtra Hot or XXHot)
1-46 oz. can tomato juice
2 tbs. Worcestershire sauce
Black Pepper to taste
Directions: Pour 1/2 cup tomato juice and Hot Sauce into blender. Blend for 1 minute until mixture has a smooth texture. Pour Hot Sauce mixture, remaining tomato juice and Worcestershire sauce into a 2 qt. pitcher and stir. Add black pepper to taste. Refrigerate until ready to serve. (Makes 1 1/2 quarts)
Ring of Fire BBQ Chicken Pizza
2 Ready-made individual Pizza crusts
6 tbs. Ring of Fire Steak Sauce
1/2 cup grated Mozzarella Cheese
2 cooked chicken breasts, sliced or shredded
1/2 a tomato, sliced very thin
Red onion, thinly sliced - about 4 slices
Directions: Preheat oven to 350. Spread 2 tbs. of Sauce on top of each pizza crust. Place a layer of tomato, red onion and chicken on each crust. Drizzle the remaining 1 tbs. of Steak Sauce on each pizza. Top with mozzarella cheese. Put pizzas in the oven and bake for 7-10 minutes. (Makes 2 servings)
Ring of Fire Spicy Chicken Wings
18 chicken wings
1 tbs. Oil
1/2 C. Ring of Fire Garden Fresh Chile Sauce OR Ring of Fire Red Pepper & Roasted Garlic Hot Sauce
2 tbs. melted butter
Non-stick Cooking Spray
Directions: Preheat oven to 450°.Rinse chicken wings and dry with a paper towel. Place wings in a bowl and lightly coat with oil. On a foiled cookie sheet, lightly coat with a non-stick cooking spray. Arrange wings on cookie sheet and place in oven. Cook chicken wings for 45 minutes, turning wings over every 15 minutes to brown evenly. Remove wings from oven. Put cooked wings into a large bowl. Pour melted butter and hot sauce and lightly toss until wings are thoroughly coated. (Makes 2 servings)
Ring of Fire Chipotle Spread
1/4 cup Ring of Fire Chipotle & Roasted Garlic Hot Sauce
1-8 oz. Cream Cheese
1/4 cup Mayonnaise
Directions: Soften cream cheese. Whip together cream cheese, mayonnaise and Hot Sauce until creamy and smooth and all ingredients are well blended. Refrigerate until ready to use. Great on roasted beef sandwiches, on crackers or as a dip for vegetables. (Makes 1 1/2 cups)
Ring of Fire Orange Glaze
2 tbs. Ring of Fire Habanero Hot Sauce (Original or Xtra Hot)
1 cup Orange Marmalade
1/2 cup Coke®
2 tbs. White Wine Vinegar

Directions: Whisk together all ingredients in a bowl. Refrigerate until ready to use. Glaze is great on chicken, ribs and shrimp. Also use as a diping sauce for eggrolls or fried shrimp. (Coke® and Coca-Cola® are registered trademarks of the Coca-Cola Company)

(Makes about 2 cups)
Ring of Fire Seafood Chowder
2-6.5 oz. cans minced clams
1-28 oz. can crushed tomatoes in puree
1 medium onion, diced
3 stalks of celery, diced
1/2 bag of shredded carrots or 1 carrot, diced
2 cloves of garlic, minced
4 tbs. fresh chopped parsley
4 potatoes, peeled and cubed
2 tbs. olive oil
1/4 cup white wine
1/2 cup water
2 tbs. Ring of Fire Habanero Hot Sauce - (Original or Xtra Hot)
1/4 tsp. salt
Pepper to taste
Directions: Drain clam juice from clams into a bowl and set aside. Rinse clams to remove any sand or grit. In a large pot, saut? onions, celery, carrots, garlic and parsley in olive oil for approximately 5 minutes. Deglaze pan with white wine and saut? vegetables for an additional 1 minute. Add crushed tomatoes with puree, clams, reserved clam juice, water, Hot Sauce, potatoes, salt and pepper. Stir and bring to a boil. Reduce heat to low and cover pot. Simmer for 45 minutes or until potatoes are soft. Serve with warm sourdough bread. (Makes 4 servings) Note: Serve with hot sauce on the side for those who want a spicier chowder.
Ring of Fire Salmon Fettuccine Alfredo
8 oz. fresh Salmon Filet (skinned, boned) cut into 1/2 cubes
8 oz. uncooked Fettuccine noodles
1/2 cup Half & Half
1/4 cup Ring of Fire Garden Fresh Chile Sauce
2 tbs. Butter
2 cloves of Garlic, finely minced
Parmesan Cheese (optional)
Directions: Follow cooking directions on package of fettuccine noodles and cook until desired doneness. In medium sauté pan, melt butter and sauté garlic and salmon over medium high heat for approx. 4 minutes or until salmon is cooked and garlic is lightly browned. Add Half and Half and Garden Fresh Chile Sauce and mix together for about 15 seconds or until bubbly. Remove pan from heat. Gently fold in cooked fettuccine noodles with salmon and sauce. Top with Parmesan cheese if desired. (Makes 2 servings)
Ring of Fire Scampi Fiero
6 tbs. of unsalted butter
2 tsp. minced garlic
8 oz. raw medium sized shrimp, peeled and deveined
4 tbs. Ring of Fire Habanero Hot Sauce (Original or Xtra Hot)
Dash of Worcestershire Sauce
Directions: Melt butter in sauté pan over medium heat. Add garlic and sauté for about 1 minute. Be careful not to burn the garlic. Add shrimp and cook until shrimp turns pink. Then add Hot Sauce and Worcestershire Sauce. Stir until hot sauce evenly coats shrimp. Serve immediately. Accompany shrimp with garlic bread or sliced baguette. Great over linguini or rice as an entree. (Makes 2 servings)
Mad Anthony's Tequila & Citrus Shrimp
1 lb. Medium Shrimp, (Peeled & Deveined)
Mad Anthony's Hot Sauce
Bamboo Skewers

1/2 cup Olive Oil
1/4 cup Tequila
Juice of 1 Lime
Juice of 1/2 Orange
1 Clove of Garlic (minced fine)
2 Tbs. Chopped fresh Cilantro
1/8 tsp. Salt
Pinch of Black Pepper
Directions: Rinse the shrimp in cold water and place in the fridge. Soak the bamboo skewers in water (so they don't burn on the grill) and set aside. Whisk together all of the ingredients for the marinade in a small bowl. Set aside a small portion (about 1/4 cup) of the marinade for basting. Pour remaining marinade on the shrimp and marinate in the refrigerator for at least one hour. Once shrimp has marinated, stick 4 or 5 shrimp on each skewer. Grill until desired doneness, basting with reserved marinade after each turn. Right before shrimp are done grilling, baste lightly with Mad Anthony's Hot Sauce and serve.