Cholula Hot Sauce
I love hot and spicy flavours and my recent discovery of Cholula Hot Sauce does appeal to my heat-seeking palate.
It is one of the fastest growing hot sauces on the market and is gluten-free, which is a bonus.
This spicy sauce is made from a tantalising blend of Mexican Arbol chillies, Piquin peppers and spices, delicately ground into a pepper paste and combined with seasonings and natural ingredients.
Not only does Cholula Hot Sauce taste great, but eating chilli peppers can have health benefits, such as helping those with respiratory problems.
It has been said to increase the metabolic rates, making it easier to burn kilojoules!
Try Cholula Hot Sauce as a marinade or to accompany most dishes, without overwhelming the palate.
Use it on pizzas, soups, seafood, salads and many more.
Look for Cholula Hot Sauce with its distinctive wooden cap and yellow label at Coles, Woolworths and selected IGA supermarkets. RRP$4.80 to $5.30 for 150ml.
For more information, visit www.cholula.com
For a spicy start to summer, try this recipe for Bloody Mary Shrimp Cocktail.
Preparation Time: 75 minutes
450g large cooked prawns, peeled and deveined
1¼ cups spring onions, diced (about 6)
1 1/3 cups celery, diced (about 4 sticks)
½ cup tomato sauce
¼ cup lemon juice
¼ cup vodka or tequila
¼ cup coriander or cilantro, chopped
2 tbsp Cholula Hot Sauce
2 tsp horseradish, if wished
2 tsp Worcestershire sauce
Salt and pepper to taste
1. Thaw prawns, remove tails, cut into quarters and place in bowl with spring onions and
celery. Save 4 whole prawns for garnish. Refrigerate for about 1 hour.
2. In a bowl, whisk all sauce ingredients, then salt and pepper to taste. Chill in refrigerator
for 1 hour or longer.
3. Mix prawns, green onions, celery and sauce, and divide into 4 chilled cocktail glasses. Garnish with whole prawn and coriander to serve.