Mad Dog 357 Hot Sauce
Be prepared to shiver in fear. The Mad Dog 357 Hot Sauce is one of the most powerful sauces in the world, and it will take your breath away. This killer sauce is packing 357,000 Scoville Heat Units (SHUs). One hit will blow you away! Don't even think you can handle this heat gracefully. With a blend of 160,000 SHU Cayenne peppers, fiery hot red Habanero peppers, and a whopping 3,000,000 Scoville pepper extract will provide a tantalizing tingle from your tongue to your toes. 5 fl oz.
You gotta ask yourself, do you feel lucky? Well, do ya, punk?
Try it on: Eggs, pizza, burgers, tacos, burritos. Add a drop or two into chili, soups, and stews.
Ingredients: Distilled vinegar, 3 million Scoville chile extract, evaporated cane juice, fresh Habanero peppers, garlic, onion, 160,000 Scoville Cayenne pepper, spices, and xanthan gum.
At Ashley Food Company, we do one thing. We make great-tasting and award-winning hot sauces, extreme hot sauces, and pepper extracts. We make each sauce in hand-measured, small batches to ensure incredible flavor and quality. All of our products are made in the USA, using only the finest, all-natural ingredients.
| Mad Dog 357! One hit will blow you away! | Mad Dog 357 Hot Sauce! 357,000 Scoville Heat Units! Yes, it's that hot! | Mad Dog 357 Hot Sauce. The one that started it all. Stay Mad with Mad Dog 357 Hot Sauce! | We love the heat of our original Mad Dog 357 Hot Sauce! |
The only reason you don’t have fiery onion rings at home has to be the mess of hot oil you’d rather do without. Or, perhaps it’s because you never knew how to work Mad Dog 357 Hot Sauce into the rings themselves. Either way, we’ve totally got you covered. These are the way onion rings should be, don’t you think?
Ingredients
1 cup all-purpose flour 1½ cups Bread crumbs ½ cup Parmesan, grated 1 teaspoon Mad Dog 357 Hot Sauce 2 large Eggs 2 large Onions, sliced into ½” rings, separated
Preparation
Preheat your oven to 400ºF. Cover a baking sheet with baking paper and set aside.
Measure the flour into one large bowl, and mix the breadcrumbs and parmesan into another. In a third bowl, whisk the Mad Dog 357 Hot Sauce with the eggs and set aside.
Dredge the onion rings in flour, then dip in the Mad Dog egg mixture, and then toss with the crumb mixture. You may need to press a little to coat the rings.
Place rings on the prepared baking sheet and bake in the oven for 20-25 minutes until crispy and golden brown. Serve with any Mad Dog dip for a delicious indulgence.
We’re pretty certain that there’s no easier way to throw together a dip for whatever chips your friends have brought around for a backyard BBQ – whether it’s the 4th of July or just a gorgeous weekend day. Really, all you need to do is throw some Mad Dog in the blender with some fresh ingredients and you’re ready to go. It’s that easy. And, while we’re huge fans of the original’s heat and flavor profile in this mix, you can certainly mix it up with whatever Mad Dog you have on hand – or, perhaps blend a few flavors for a totally unique salsa; it could just be your house specialty going forward. (We definitely think it has that kind of potential!)
Ingredients
1-2 teaspoons Mad Dog 357 Original Hot Sauce
2 cans (14 oz each) Fire-roasted tomatoes, drained
1 each Lime, juiced
1 small Onion, cut into large chunks
1/2 bunch fresh cilantro
3 cloves Garlic
1 1/2 teaspoons Cumin powder
1/2 teaspoon Oregano
1 teaspoon Salt
2 teaspoons Sugar
Preparation
Place the Mad Dog 357 Original Hot Sauce with the remaining ingredients in your blender or food processor and blitz until smooth (or whatever consistence you prefer). Serve with plenty of dip – and perhaps a little more Mad Dog on the side.
Of course, there’s a National Fried Shrimp Day. Why wouldn’t there be?
And, we kind of love that it falls on the 21st of December; fried shrimp is perhaps the most perfect snack or easy supper for last-minute holiday madness. It’s quick and deceptively easy to prepare. Better still, when you add in the heat of our Mad Dog 357 Original Hot Sauce – yes, right there in the crispy-fried coating, it’s better still. The one thing you need to watch out for (no, not the heat, you’re used to that – right?) is making enough to feed everyone who will be around to snag as many pieces as possible. This recipe serves 4 as it’s written. If you have more to feed, why not double the recipe – or at least the amount of Mad Dog beyond the heat points of mere mortals. (You’ll thank us for that suggestion when you get a taste of this delicious recipe.)
Ingredients
2-3 tablespoons Mad Dog 357 Original Hot Sauce
2 cups Buttermilk
2 cups all-purpose flour
¼ cup Cornmeal
1 tablespoon Baking powder
2 tablespoons ground black pepper
1 tablespoons Salt
2 pounds Shrimp, peeled and deveined
Vegetable oil, for frying
Preparation
Preheat oil in a wok or deep pot to 350°F. Line a baking sheet with paper towels and set aside. In a medium bowl, combine the Mad Dog 357 Original Hot Sauce with the buttermilk and set aside. In a second medium bowl, whisk together all the dry ingredients and set aside.
Prepare the shrimp by dredging each piece through the dry mixture, shaking off the excess flour; then, dip it in the Mad Dog buttermilk mixture and return it to the flour mixture for a second dredging. Shake off the excess flour and set aside. Continue until all shrimp are coated. When the oil is hot, deep fry the shrimp in batches (if you add too much, the temperature will drop too suddenly, and you’ll have soggy shrimp, not crispy shrimp. Fry shrimp for about 2 minutes per batch, then remove from the oil with a slotted spoon and then drain on the prepared baking sheet. Serve hot.