Score a Super Deal on Fat Cat Sauces at Winn-Dixie, BI-LO and Harvey’s Supermarkets

Fat Cat Surprisingly Mild Guajillo Ghost Sauce Step Up Your Super Bowl Eats

Toss those bland game-day eats aside and fire up some truly terrific tacos, choice chili and wild wings at your Super Bowl party this year with award-winning Fat Cat hot sauces. Featuring exotic flavors, all-natural ingredients and heat levels ranging from mild to hot, Fat Cat Sauces can transform your Big Game eats from bland to bodacious!

PROMOTION: Score 2 bottles of Fat Cat Sauces for only $6 at Winn-Dixie Supermarkets, BI-LO Supermarkets, and Harvey’s Supermarkets through February 4. 

For store locations please click here >>

(Note: Promotion extends from January 22, 2018 – February 4, 2018 and is available in-store only and at select locations.)

Looking for recipes for the Big Game?

Fat Cat Purry-Purry SauceWings:



Fat Cat Mexican-Style HabaneroOther game day suggestions:

For more spicy suggestions please visit our Recipes page.


Latest news: EZVID Wiki Selects Chairman Meow’s Revenge as One of the 10 Best Scorpion Pepper Sauces

Popular website EZVID Wiki has selected Fat Cat’s Chairman Meow’s Revenge: Scorpion Pepper Sauce as one of the “10 Best Scorpion Pepper Hot Sauces” on the market. Fat Cat’s Sauce came in #8 on the list.

“We spent 27 hours on research, videography, and editing, to review the top options for this wiki,” states the EZVID Wiki page on the topic.

“Scorpion peppers, on average, contain a blistering 1.2 to 1.4 million Scoville heat units; some have even broken 2 million Scovilles. Trying to eat one is like locking lips with a flamethrower, but sauces that feature these little stingers vary in heat depending on how much is added and whether extract or crushed peppers are used. Tastes vary, as well, according to flavor pairings.”

Of Chairman Meow’s Revenge specifically, the article and video said the following: “Fat Cat Chairman Meow’s Revenge isn’t the hottest sauce out there, but it may be one of the most delicious. Its sassy blend of red peppers, onions, garlic, cilantro, and mustard help it pair perfectly with all types of meat, from steak to chicken to seafood.”

To see the full list or view the EXVID video on the topic, please click here.

Recipe: Sweet and Smoky Apples

Fat Cat Sauces - Sweet and Smoky Apples - Spicy DessertJill, a member of the Fat Cat family, created this exotic and easy dessert recipe, which uses the Mexican-inspired flavors of our Surprisingly Mild Guajillo Ghost to enhance the tart sweetness of apples and also for a satisfying hint of smoky flavor. She says you can enjoy the finished dish on its own, as a unique topping for ice cream or (her preference) over waffles with a dollop of whipped cream and a sprinkle of powdered sugar. Thanks, Jill!


2 apples, diced into 1/2-inch chunks
Pinch of salt
1 tsp of olive oil
1.5 TB of Surprisingly Mild Guajillo Ghost sauce
2 TB of raw sugar or honey
2 oz dry medium bodied wine


Heat olive oil in a sauce pan over medium heat.

Add apples and pinch of salt, stir and let cook until the apples have softened slightly, about 5 minutes.

Add sugar or honey, stir to combine and then lower heat to medium low and cook until apples start to brown slightly, another 3-4 minutes.

Once the apples have browned some, raise heat to medium high, add wine and stir, making a point to blend any caramelized bits in the pan into the wine. After another 2-3 minutes, the liquid will start to glaze the apples. At that point, turn off

When there is only a little bit of liquid still left in the pan, turn off heat and add the Fat Cat Surprisingly Mild Guajillo Ghost. Stir well to coat the apples and serve warm.


Recipe: Habanero-Brined Pork Sandwich

Recipe: Habanero-Brined Pork Sandwich

We’ve been on a sandwich kick of late (as evident by our recent Fat Cat Stuffed Cheeseburger recipe) and decided we wanted was to put our spin on this popular Midwestern staple. As with many dishes involving lean proteins, we’ve opted to brine the pork here (you can use turkey or chicken too) both to ensure our pork remains moist after cooking and also to impart flavor into the meat. For added kick, we’ve included some of our award-winning Mexican-Style Habanero sauce into the brine, which adds both some pleasing habanero heat to the meat as well as an underlying flavor of its base chile. Super simple and super delicious — definitely give it a try!

Here’s what we did:

Recipe: Habanero-Brined Pork SandwichIngredients:

For the brine:
1 quart of water
1/4 cup salt
1/4 cup sugar
3 tablespoons Fat Cat Mexican-Style Habanero

For the sandwich:
1/2 lb pork chop, preferably the loin cut
2 eggs
1 cup unseasoned bread crumbs
4 potato rolls or hamburger rolls
1 cup vegetable oil
2 tablespoons yellow mustard
2 tablespoon Fat Cat Mexican-Style Habanero
12 pickle chips or 12 slices of pickled jalapeno
4 leaves of butter or iceberg lettuce
1 tomato, sliced into 1/4-inch thick slices


Recipe: Habanero-Brined Pork SandwichDivide the pork into four equal parts. Place a piece of pork between two pieces of plastic wrap and pound flat with a mallet or large pan until it’s about 1/4-inch thick. (The cutlet should be large, by the way — this isn’t a dainty sandwich!) Repeat for remaining pieces of pork.

In a large container, whisk together the water, salt, sugar and 3 tablespoons of Fat Cat Mexican-Style Habanero until the salt and sugar have dissolved completely in the water. Add the flattened pork, give it a stir and then place the container in the refrigerator for 1 hour.

After 1 hour, remove the pork from the brine and pat dry with paper towels.

In a shallow bowl, crack and beat the eggs together with 1 more tablespoon of Fat Cat Mexican-Style Habanero.

In a third bowl, add the breadcrumbs.

Using a fork or your fingers, dip a pork cutlet into the egg mixture, coating well, and then dredge the cutlet into the breadcrumbs. Repeat for remaining cutlets.

Heat a wide pot over medium-high heat and add oil. When oil is shimmering and hot (or measures 350F on a thermometer), slide in pork cutlets into the pan and fry until golden brown and cooked through, about 4 minutes per side. Depending on size of pot, you may have to do this in batches.

Remove cutlets and drain on paper towels.

To build the sandwich, first blend the mustard with the remaining 1 tablespoon of Fat Cat Mexican-Style Habanero in a small bowl. Spread mustard mixture over the bottom bun, top with a leaf of lettuce, a slice or two of tomato, the pork cutlet and a few pickle slices or pickled jalapeno slices, then top with top bun and serve.

Recipe makes 4 sandwiches. Enjoy!

Recipe: Spicy Soy-Braised Wings

Soy-Braised Chicken Wings with Fat Cat Chairman Meow's Revenge Hot SauceThis savory and addictive dish was inspired by two sources: First, a recent trip to our favorite dim sum place in town, where we absolutely fell in love with the spicy chili-and-five-spice seasoned chicken feet that were served there. Second, a wonderful recipe for Spicy Garlic Coal-Black Wings, posted by our friends Brian and Marilyn at Hot Sauce Daily ( This recipe takes inspirations from both of those places, but adds a twist, courtesy of our award-winning Chairman Meow’s Revenge: Scorpion Pepper Sauce, which delivers both spice and plenty of flavorful aromatics (like garlic, cilantro and lime) to the mix. While simple to do, the recipe takes a little time to put together; thankfully, most of the steps can be done ahead of time.

Here’s what we did:


1 lb. chicken wings, spit into wingettes and drummettes
1 cup chicken broth
1/2 cup soy sauce
1/2 cup dry sherry or cooking wine
1/2 cup brown sugar
2 tablespoons garlic, minced
2 tablespoons ginger, minced
3-6 tablespoons Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce (depending on desired spice level)
1 tablespoon Chinese five-spice powder
1 teaspoon of sesame seeds (optional)


Soy-Braised Chicken Wings with Fat Cat Chairman Meow's Revenge Hot SauceIn a medium sized pot, stir together the soy sauce, dry sherry, garlic, ginger, brown sugar, chicken broth, five-spice powder and 3 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce.

Add chicken wings and toss to coat well.

Place pot on burner over medium heat and bring mixture to a boil. Once boiling, lower heat to low and cover pot with lid. Braise wings in mixture for 45 minutes, stirring every 10 minutes or so. During this time, the sauce should thicken and start to glaze the wings some.

After 45 minutes, remove pot from heat and remove cooked chicken wings to a side plate.

Return pot to burner, raise heat to medium-high and boil braising liquid for about 7 minutes more, so that the level of liquid reduces by half and the liquid becomes thicker and somewhat syrupy.

Take burner off heat and taste. If more spice is desired, add more Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce, one tablespoon at a time, until desired heat level has been reached.

Return wings to pot and toss well with reduced sauce until well coated on all sides.

(Note: All the steps to this point can be done a day ahead if desired. Just keep everything in the pot until you’re ready to proceed.)

Set oven to 425F. Spread coated wings on a foil-lined baking sheet in a single layer and roast wings for 15 minutes, or until well-charred (but not burned) in spots.

Sprinkle sesame seeds over the wings and serve.


Recipe: Fat Cat Stuffed Cheeseburger

Stuffed Cheeseburger with Fat Cat Hot Sauce

We love burgers, and often we love mixing our sauces directly into the meat to give our burgers extra flavor. Our favorites for this tend to be our smoky-spicy “Cat in Heat” Chipotle-Ghost Pepper Blend, our onion-garlic-and-ginger-based Purry-Purry Sauce or our sweet and spicy Papaya Pequin Passion (as in in the wonderful Schnellen Burger, created by our terrific Cooking with Canes cohorts). One day, while making burgers, we wondered if there were other ways to infuse the flavors of our sauces into a patty — that question led to the development of this fun recipe, which infuses the flavors of our sauces into a burger in three ways — mixed into the meat, as a sandwich spread and inside the burger. If you like your burgers oozing with flavor and spice, then these are for you.

Here’s what we did:

Stuffed Cheeseburger with Fat Cat Hot SauceIngredients:

2 lbs ground beef, preferably chuck or sirloin (or a mix of the two)
1 bottle of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend (either one – just know that “Cat in Heat” will be spicier)
1 tsp salt
4 slices of melting cheese, like Monterrey Jack, Cheddar or American
4 sandwich potato rolls, like Martin’s
4 leaves of lettuce, such as Boston, Romain or Iceberg
4 slices of tomato
1/4 cup mayonnaise


In a small bowl, mix 2 tablespoons of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend with 1/4 cup mayonnaise to create a quick remoulade. This will be the spread for the burgers. Set in fridge to let the flavors meld.

In a larger bowl, mix ground beef with 4 – 8 tablespoons of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend (depending on desired spice level) and salt until well-incorporated.

Divide meat into eight (8) quarter-pound balls and flatten balls into equal-sized burger patties.

Set four patties aside and flatten those out a little more, so that they are slightly larger and thinner than the remaining four. These will serve as the bottom layer of your stuffed burger patties.

Take a slice of cheese and fold it in half twice, so that you have a slice that’s one quarter of its original size but four times as high. Place the folded-up slice in the center of each bottom patty.

Top the folded cheese slice with 1 tablespoon of Fat Cat Purry-Purry Sauce or “Cat in Heat” Chipotle-Ghost Pepper Blend.

Then, take the top patties and, using your fingers, crimp the edges so that they form a seal with a corresponding bottom patties. In doing this, please make sure the cheese and Fat Cat mixture has been secured inside, between the two layers. If any areas break open, just smooth those areas over with beef to seal up.

Once sealed, work the outside of the patties inward so that the stuffed patty is uniformed in thickness, about 3/4-inch to 1-inch in thickness, essentially.

In the end, you will have four double-thick stuffed burger patties.

Place those patties in the fridge for at least 1 hour, or overnight (if doing ahead). This firms up the meat and helps ensure the burgers won’t fall apart on the grill.

After an hour, heat your grill to medium heat.

Grill the burgers slowly over medium heat, about 8-10 minutes per side, until done. It’s important to cook the burgers slowly in this case, as the insides will leak out if your heat is too high. You will know the burgers are done when they have shrunken some in size and the natural juices of the burger (not the cheese and sauce inside) have started to bubble up on the surface of the patties.

Once cooked, set burgers on a plate to rest for 5 minutes. This will set the cheese some and ensure it doesn’t ooze out with your first bite.

Split the potato rolls. Spread 1/2 tablespoon Fat Cat-mayonnaise mixture over bottom of roll, top with a leaf of lettuce and slice of tomato. Top with burger, top of bun and enjoy. Be sure to have plenty of napkins around as this is a messy dish.





Recipe: Spicy Caribbean Curry Chicken Salad

Coronation Chicken Salad with Fat Cat Caribbean Curry Sauce

Looking for a great recipe for leftover rotisserie chicken? Then give our Spicy Caribbean Curry Chicken Salad a try. Using the classic dish, Coronation Chicken, as inspiration, we mix cooked chicken with dried fruit, nuts and spices to create a tropical blend of complex textures and flavors. To extend the dish’s curry base, and to supply some wonderful chile heat, we’ve also stirred in some of our award-winning Caribbean Curry hot sauce. Feel free to substitute your favorite fruits and nuts, or add more Caribbean Curry (for added spice), to personalize the dish — either way it’s delicious!

Here’s what we did:

Coronation Chicken Salad with Fat Cat Caribbean Curry SauceIngredients:

1 lb. leftover rotisserie chicken meat, cubed into 1-inch pieces
1/2 large onion, diced
1 teaspoon vegetable oil
2 teaspoons tomato paste
1/2 teaspoon curry powder
1/2 cup chopped almonds, walnuts or pecans (or a mixture of the two or three)
3/4 cup mayonnaise
1/3 cups raisins (or dried cherries or craisins)
1-4 tablespoons Fat Cat Caribbean Curry sauce (depending on desired heat level)
salt and pepper to taste


Heat a large saute pan over medium heat. Add oil and onions and cook onions, stirring frequently, until onions have softened and become slightly caramelized, about 5-7 minutes.

Add tomato paste and curry powder. Stir to combine and cook another 2 minutes until well-combined.

Turn off heat and transfer mixture to large mixing bowl. To bowl add chicken, mayonnaise, nuts, raisins and 1 tablespoon of Fat Cat Caribbean Curry sauce.

Stir well, ensuring all ingredients are evenly distributed, and taste for salt and heat. Adjust as needed. If more heat is desired, add more Fat Cat Caribbean Curry sauce, one tablespoon at a time, until desired heat level has been achieved. (Two tablespoons of sauce should produce a medium spice level.)

Cover bowl with plastic wrap and place in the fridge for 1 hour, or up to 4 hours, to allow flavors to meld.

To serve as a first course, spread some lettuce on a plate and mound about 1 cup of salad atop the lettuce.

For a sandwich, spread mixture on a slice of bread, top with a leaf of lettuce, top with another slice of bread and serve.


Recipe: 15-Minute Purry-Purry Chicken Cutlets

15-Minute Purry-Purry Chicken CutletsSometimes you just need a quick weeknight meal, and this simple recipe is exactly that — our go-to main course when we’re short on time but still looking for a home-cooked dinner. Making it couldn’t be simpler. Set the oven, mix a few ingredients together and viola — instant dinner. In most cases, we’ll use our award-winning Purry-Purry Sauce as the flavor-base base, but you can produce equally delicious results with our Caribbean Curry and Cat in Heat sauces as well — just substitute them for Purry-Purry Sauce in the recipe below. Also, feel free to switch out the chicken for pork, fish, scallops or shrimp — either way, it’s still delicious.

Here’s what we did:


4 chicken cutlets, about 6 oz. each
2-3 tablespoons Fat Cat Purry-Purry Sauce (depending on desired heat level)
1/4 cup mayonnaise
2 tablespoons panko breadcrumbs (or coconut flake)
salt and pepper to taste


Set oven to 425F.

On a foil-lined baking sheet, spread out chicken cutlets and season lightly with salt and pepper.

In a small mixing bowl, stir together the mayonnaise and Fat Cat Purry-Purry Sauce until well blended. Taste mixture — if more spice is desired, add another tablespoon of Purry-Purry Sauce. (If sauce is too spicy, add another tablespoon of mayonnaise.)

Using the back of a spoon, spread a thin layer of the mayo-Purry-Purry Sauce mixture over the top of the chicken, making sure to coat the surface of the chicken evenly and completely. The mayo-mixture will baste the chicken as it cooks, keeping it moist, and also serve as a means to infuse the flavors of the sauce onto the meat.

Once done, lightly sprinkle a layer of breadcrumbs over the top of the cutlets, creating a thin, even coating. (The breadcrumbs will provide texture to the dish.)

Place the baking sheet in the oven and bake for 15 minutes, or until cutlets are cooked through and golden brown..

Let cool for 5 minutes before serving, and serve alongside your favorite vegetable with more Purry-Purry Sauce on the side, for dipping.


Recipe: Spicy Smoky Beef Stew

Spicy and Smoky Beef Stew featuring Fat Cat "Cat in Heat" Chipotle-Ghost Pepper Blend

Our friend and fan Carlos, owner of CFL Healthybear (an Orlando-area personal massage company) and creator of our wonderful recipe for Sweet and Spicy Papaya Pequin Wings, inspired this recipe. Originally, it began as a braise: 2 lbs. of short ribs, various herbs and spices, a little wine, a little ketchup and some of our fiery Cat in Heat Chipotle-Ghost Pepper Blend, which gives it both a smoky undertone as well as a nick kick of chili heat. Cover and cook it low and slow in the oven for 2-3 hours, then remove the cover, raise the heat and finish at high heat, so the sauce glazes the meat.

We had intended on making this very recipe for ourselves one night but somehow found ourselves a little short on time and lacking a few ingredients. So we improvised a little, substituting ingredients for what we we had on hand and leaving the majority of the cooking to the slow cooker. The spirit of the dish, and most of its flavors, remains true to Carlos’ original concept, however, and we thank him for that.

Here’s what we did:


3 lbs. beef chuck steak, cut into 3-inch thick cubes
2 lbs. small pototos, like yukon gold or ruby reds
3 carrots, cut into 1/2-inch pieces
2 tablespoons paprika
2 tablespoons dried parsley
1 cube of beef bouillon
2 tablespoons of Badia Complete Seasoning (or a similar garlic-heavy seasoning mix)
3 tablespoons balsamic vinegar
1/4 cup ketchup
1 cup dry red wine
1 cup water
2 oz. Fat Cat in Heat Chipotle-Ghost Pepper Blend (depending on desired-heat level)
salt and pepper


Add paprika, parsley, bouillon cube, Badia Seasoning, vinegar, ketchup, wine, water and 1 oz. of Fat Cat in Heat Chipotle-Ghost Pepper Blend to the crock and whisk to combine well.

Add meat and carrots and stir some to coat evenly with braising mixture.

Cover slow cooker and set to cook for 8 hours on the low setting.

After 8 hours, remove beef and set on cutting board. Then slice potatoes into 1/4-inch rings, add to slow cooker and stir to combine.

Cover and cook another 30 minutes on low.

Let beef cool for a few minutes and then slice into 1/2-inch thick slices.

After 30 minutes, turn off heat, return sliced beef to the crock and stir to combine, taking care not to break the meat up too much.

Taste mixture for seasoning; add salt, pepper and more Fat Cat in Heat Chipotle-Ghost Pepper Blend (for more spice) if desired.

Serve in a deep bowl and top with a little more dried parsley for garnish.


Recipe: Spicy Teriyaki-Glazed Edamame

Spicy Teriyaki-Glazed EdamameAt sushi houses, we usually start our meals with a steaming, well-salted bowl of edamame. While we love the purity of the dish, we also sometimes wish it were spicier. That’s how this recipe came about. After steaming some edamame in the microwave at home one night, we decided to make a spicy dipping sauce for them by mixing soy sauce and our fiery Chairman Meow’s Revenge Scorpion Pepper Sauce. While the flavor was good, we still craved more punch — so we got a little more aggressive and ultimately created a simple-to-make glaze that mixed store-bought teriyaki sauce (used both for flavor and also so the mixture would cling well to the beans) and plenty of Chairman Meow’s Revenge. One bite and we were in spicy appetizer heaven!

Here’s what did:


1 10 oz. bag of frozen edamame
3 tablespoons teriyaki sauce (we like Kikoman Takumi Teriyaki Sauce)
2-3 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce (depending on desired heat level)
1 teaspoon white sesame seads, lightly toasted (optional)


Place frozen edamame in a large microwave-safe bowl. Add 1/4 cup water, cover with plastic wrap and microwave on high for 4-6 minutes, or until done.

Alternately, you can place the edamame in a large pot filled with boiling salted water and simmer them gently for 5-6 minutes, or until cooked.

Once cooked, drain the edamame, return to bowl and add teriyaki sauce, 2 tablespoons of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce and sesame seeds.

Toss well to coat beans evenly with mixture and then taste for heat. Add another tablespoon of Fat Cat Chairman Meow’s Revenge: Scorpion Pepper Sauce if more heat is desired.