Flaming Blast Of Lime Hot Sauce Recipes

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FLAMING LIME DROP



Flaming Lime Drop image

Provided by Geoffrey Zakarian

Time 10m

Yield 4 shots

Number Of Ingredients 9

3 ounces anejo tequila
1 1/2 ounces lime juice
1 1/2 ounces triple sec, such as Cointreau
1 teaspoon agave syrup
2 tablespoons granulated sugar
1/4 teaspoon salt
4 lime round slices
4 sugar cubes
1/2 ounce rum, such as Bacardi 151

Steps:

  • In a cocktail shaker with ice, add the tequila, lime juice, triple sec and agave syrup. Shake vigorously to combine. Strain into 4 tall shot glasses.
  • Mix the sugar and salt together onto a small plate. Dip each lime slice into the sugar mixture, shaking off any excess. Place a slice of lime on top of each of the shot glasses, then place a sugar cube on top of each lime. Pour a dash of the rum over each sugar cube. Using a long match or fire starter, ignite the sugar cubes, and when the sugar begins to caramelize, blow out the flame. Fold the lime slice and drop it into the shot with the sugar cube, and serve immediately.

KIM'S FLAMING HOT SALSA



Kim's Flaming Hot Salsa image

This salsa has a very refreshing taste, but it is extremely hot. My hubby loves it. You can decrease or increase the heat by adding different peppers. This is a great salsa recipe. I will never by store bought again.

Provided by Kim in Carver

Categories     Onions

Time 45m

Yield 6 pints

Number Of Ingredients 13

5 lbs tomatoes (seeded and chopped)
5 jalapeno peppers, chopped (not seeded)
5 serrano peppers, chopped (not seeded)
1 red onion, chopped
1 bunch cilantro (stems removed)
1 garlic clove
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon oregano
2 tablespoons vinegar
1 lemon, juice of
1 lime, juice of (if the lime doesn't give much juice use 2 limes)

Steps:

  • Process tomatoes, garlic clove, cilantro, and peppers in a food processor to desired consistency.
  • Put in a large bowl add spices, lemon, lime, and vinegar.
  • Let salsa sit for 30 minutes for the flavors to marry.
  • Put salsa in canning jars and place in refrigerator. It makes about 6 pints. Store in refrigerator for approximately a month.
  • ** Caution: Wear gloves while chopping peppers**.

Nutrition Facts : Calories 88.3, Fat 0.9, SaturatedFat 0.2, Sodium 410.5, Carbohydrate 19.5, Fiber 5.6, Sugar 11.7, Protein 4

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