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: Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost Drizzle

Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost Drizzle

We never thought our vinegar-based Surprisingly Mild Guajillo Ghost sauce would work well with fruit — not until a fan of ours named Hector suggested that we try it that way, that is. He approached our tasting table one day and said that our Surprisingly Mild Guajillo Ghost sauce reminded him of the sauces his parents gave him as a child in Mexico. “I especially love this flavor with sweet fruit like mango or pineapple,” he said. “I just dip the fruit in it and eat. It takes me back to my childhood. You should try it.”

Naturally, we did — first with mango, then with pineapple and lastly with peaches, which happened to be in season at the time. That’s how this recipe came about. On a whim, we opted to grill the peaches, to bring out their natural sweetness and add some smoky depth to the finished product (which we thought would match well with the sauce’s smoky undertones). Then we chose to dot the plate with creme fraiche, to serve as a palette cleanser. Simple to make, summery, complex, refreshing, and even a little spicy (courtesy of the sauce’s ghost peppers), it’s become a one of our favorite desserts at cookouts. Thanks, Hector!

Grilled Peaches with Creme Fraiche and Surprisingly Mild Guajillo Ghost DrizzleIngredients:

2-3 large peaches, preferably those that are a little under-ripe or still somewhat firm
2-3 tablespoons of Surprisingly Mild Guajillo Ghost sauce
2 tablespoons of creme fraiche, sour cream or Greek-style yogurt
unflavored cooking spray (i.e. Original Pam, etc.)


Pre-heat your grill to high.

Cut the peaches into 1/2-inch wide wedges and spray both sides of the fruit lightly with cooking spray. (This ensures the fruit will not stick to the grill.)

Grill peaches on one side until fruit has charred nicely (about 1-2 minutes), then flip and grill another 1-2 minutes. Peaches should still be slightly firm when done. (Note: This can be done indoors with a grill pan or saute pan.)

Arrange peach slices on a plate and drizzle Surprisingly Mild Guajillo Ghost sauce over them. Dot the plate with creme fraiche and enjoy!

Note 1: The recipe also works well with mango, papaya or pineapple, of course.

Note 2: If you find that the fruit is not as sweet as you’d like, drizzle 1 teaspoon of honey over the fruit after grilling (in addition to drizzling the sauce on top).

Recipe: Fat Cat Habanero-Peach Frozen Yogurt

Fat Cat Habanero Peach Frozen YogurtWe love spicy desserts, and we especially love them when they incorporate one of our sauces into the mix. (Check out our Vanilla Ice Cream with Habanero-Mixed Berry Coulis and Jason Wilson’s Nogales Freeze-Out recipes for proof of that.) So naturally you can imagine our excitement when our close friends Kip and Renee shared with this refreshing frozen yogurt recipe with us, which boasts plenty of sweet peach flavor, a slight tartness from the yogurt and a hint of chile heat brought upon by our Mexican-Style Habanero sauce, it screams “SUMMER” to us. And it’s super simple to make! Many thanks to Kip and Renee for their inspiration and support.

Here’s what they did:


2 cups Greek-style yogurt
2 tablespoons Fat Cat Mexican-Style Habanero
1 15 oz. can of peaches in heavy syrup
2 tablespoons sugar


Combine all ingredients in a blender and blend until smooth, about 2 minutes.

Pour contents into a bowl, cover with plastic wrap and chill in the refrigerator for 2-4 hours.

Pour contents into an household ice cream maker and churn to manufacturer’s instructions, normally about 25-30 minutes.

Serve immediately if you prefer a soft-serve-like consistency, or place in the freezer for a few hours to harden before serving. (If doing the latter, remove the yogurt from the freezer about 15 minutes prior to serving to make it easier to scoop.)


Recipe: Vanilla Ice Cream with Habanero-Mixed Berry Coulis

One day, our cousin Lauren challenged us to come up with a simple dessert using one of our sauces. Of course, spicy desserts are all the rage now, so we wasted no time in getting started.

But as luck would have it, our good friend Jason Wilson beat us to the punch with his wonderful Nogales Freeze-Out (recipe available on our site here). While we really enjoyed his spicy dessert, it also put some pressure on us to come up with something just as cool, interesting and refreshing. That’s what we think we accomplished with this dish — a familiar setup that’s given a unique twist with the addition of our Mexican-Style Habanero Sauce. We think it’s a match made in heaven — something that’s both easy enough to prepare to satisfy a sudden weeknight sweets craving and impressive enough to serve for company.

Note: For a truly elegant twist, replace the ice cream with fresh ricotta cheese — unbelievably delicious AND sophisticated.

Here’s what we did:


1 lb. frozen mixed berries (we used the standard supermarket brand)
1/4 – 1/2 cup sugar (depending on sweetness of berries)
1 teaspoon lime juice
2 tablespoons Fat Cat Mexican-Style Habanero sauce
1/2 cup vanilla ice cream
1 thin slice of orange habanero (for garnish)


Put the fruit, 1/4 cup of the sugar and lime into a pot, set it to medium heat and simmer for 10 minutes.

Taste the mixture — if it the berries are too sour for your taste, add some or all of the remaining sugar, until you’ve achieved your desired sweetness level. If they are already sweet enough for you, do not anything.

Once the mixture has simmered for 10 minutes, take the pot off the heat and let it cool for a few minutes. Transfer contents to a food processor and blend until smooth. (Alternately, you can use a stick blender in the pot to achieve the same effect. Or, you can even leave it chunky — the choice is yours.)

After blending, put the mixture in a bowl and stir in the Fat Cat Mexican-Style Habanero sauce. Put the bowl in the fridge and let it cool completely.

To serve, spread a half cup of the mixture in a bowl or plate and top it with a scoop of vanilla ice cream. (The ice cream will serve to cool your mouth from the chili heat.)

Garnish with a thin slice of orange habanero (to let your guests know what they’re getting into).


Recipe: Jason Wilson’s Nogales Freeze-Out

Call this one a cocktail made for a cone! Continuing his quest for total food-world domination, our good friend Jason Wilson (fresh from his world-famous “Badasssss Caramelized Onion Fajitas” recipe found on this site) puts his sweet tooth to the test, this time sharing a unique homemade ice cream recipe that blends several popular dessert and after-dinner-drink ingredients together with our Mexican-Style Habanero Sauce. It’s spicy, soothing, satisfying — and very easy to do. We couldn’t get enough of it — and Jason says it makes a great accompaniment to pecan pie. Thanks again, Jason!

Here’s what he did:


1/4 cup Fat Cat Mexican Style Habanero Sauce
1/2 cup firmly packed light brown sugar
1 cup whole milk
5 egg yolks
1/4 teaspoon ancho chili powder
1/8 teaspoon cinnamon
1/4 teaspoon unsweetened cocoa powder
1 teaspoon vanilla extract
1 tablespoon Kahlua
1/2 cup toasted almonds
1/2 pint heavy whipping cream


Mix together the first seven ingredients above and heat them in a double boiler until they reach custard-like  consistency, stirring constantly so as not to form curds.  Remove from heat.

Whisk in the rest of the ingredients and cool completely in the fridge.

Once cool, put the mixture in an ice cream maker for about 20-25 minutes. Serve immediate or place in the freezer for a few hours to firm up.