Recipe: “Venge”-ful Guacamole

Fat Cat Scorpion Pepper GuacamoleFrom the instant we created our award-winning “Chairman Meow’s Revenge” sauce, we knew it would be a perfect (or as we say around here, “purr-fect”) complement to guacamole. After all, the sauce’s foundation of garlic, chili and lime are a natural match for the classic flavors of guacamole, and it’s scorpion pepper punch gives the dip wonderful complete-mouth burn that just begs you to eat more and more. We’ve kept our guacamole a bit smoother, with just a few chunks of veggies mixed throughout. But feel free to add more if you prefer more texture in yours.

Here’s what we did:


2 Hass avocados
1 clove of garlic, minced
3 tablespoons white onion, chopped
2 tablespoons tomato, chopped
2 tablespoons cilantro, chopped
2 tablespoons lime juice
salt to taste
pinch of sugar
1-4 tablespoons Fat Cat Chairman Meow’s Revenge (depending on desired heat level)


Split avocados in half. Discard central pit and scoop flesh into a large bowl.

Add garlic, onion, tomato, cilantro and lime juice to bowl and mash everything together using a potato masher or fork until well-mashed and well-incorporated.

Stir in 1 tablespoon of Fat Cat Chairman Meow’s Revenge sauce and pinch of sugar and taste for heat. For more heat, add one more tablespoon and taste again.

Note: Each tablespoon added will increase the heat quotient one level – 1 tablespoon for mild, 2 for medium, etc.

Taste for salt, adjusting as needed.

Garnish with chopped cilantro and serve with tortilla chips or pita chips.


Recipe: Grilled Vegetables with Papaya Pequin Passion Glaze

Grilled Vegetables with Papaya Pequin Passion GlazeOur friend and fan Dave Willis first suggested this recipe to us, which he put together on a whim while getting a feel for the new summer kitchen he built in his backyard. We were surprised by the combination of ingredients when he first described the dish to us — to that point, we’d felt our Papaya Pequin Passion perfectly matched seafood, not grilled veggies, which we felt called for a more robust accompaniment. But at Dave’s urging, we tried the recipe — so simple — and were amazed by how delicious it turned out. Not only did the sauce’s tropical flavors and aromatic base complement the veggies well, but the natural sugars of its fruits caramelized beautifully, creating some magical grill marks. So thanks, Dave! You’ve given us a wonderful side dish!

Here’s what we did:


2 medium zucchini
2 medium summer/yellow squash
1 medium onion
3 oz. Fat Cat Papaya Pequin Passion
salt and pepper


Pre-heat your grill or grill pan over medium heat.

Cut off the ends of the zucchini and summer squash and slice into quarter-inch-wide rings. Quarter the onions and separate into layers.

Place all the vegetables into a large plastic zip bag, along with 2 oz. of Papaya Pequin Passion sauce and some salt and pepper. Close the bag and shake it vigorously so all the veggies get coated evenly with the sauce and seasonings.

Leave the veggies on the counter for 10-20 minutes while the grill heats up. Once hot, set the veggies out on the grill in a single layer and grill until tender and charred in spots, about 5-7 minutes per side.

(Alternately, you can roast the veggies in an oven: Set your oven to 425F. Spread the coated veggies out in a single layer on a foil-lined baking sheet and roast for 15-20 minutes, or until tender and the outside is slightly golden and charred.)

Set cooked veggies on a serving platter and drizzle with remaining Papaya Pequin Passion. Serve alongside grilled chicken or fish (or Pork and Veggie Kabobs — courtesy of


Recipe: Jason Wilson’s Caribbean Curry Jam with Red Peppers and Peaches

Fat Cat Caribbean Curry JamOur good friend Jason Wilson (creator of popular Fat Cat recipes like Ginger-Panko Island Onions and Cilantro Rice with Grilled Habanero Pineapple, to name a few, let his creativity fly with this unique condiment, which uses our spicy Caribbean Curry sauce as a base. The inclusion of sweet red peppers and peaches serve both as a means to calm the heat of our Caribbean Curry sauce and as extenders of the sauce’s spices. Fiery and exotic, it’s a delicious addition to sandwiches, as a glaze atop grilled fish or pork, or as a pass-around appetizer atop cream cheese and a cracker. Pepper jelly should enjoy the complex flavors here.

Here’s what he did:


2 large red peppers
3 peaches
1 3/4 cups apple cider vinegar
1 bottle Fat Cat Carribean Curry
8 cups sugar
Pinch of salt
2 packages of fruit pectin


Finely chop the peppers and peaches and add to a large pot. Over medium-low heat, sweat the peppers and peaches slowly until the ingredients begin to soften some and released some of their juices, about 5-10 minutes. You are not looking for color here, only softening, so please cook low and slow.

Once the peppers and peaches have started to soften, add the vinegar and raise heat.

Bring mixture to a boil and add sugar and salt. Stir to dissolve.

Add Fat Cat Carribean Curry, reduce heat and simmer for 15-20 minutes, or until mixture has reduced by 1/3 and fruit and vegetable mixture has completely softened.

Using a slotted spoon, remove about half of the fruit and vegetable pulp and set aside. Then, with a hand mixer, puree the mixture until smooth. If you don’t have a hand mixer, then blend everything in batches using a blender or food processor.

After blending, return everything to the pot, including the pulp you’ve previously set aside, add the pectin and bring the mixture to a boil again, stirring occasionally. Skim off any foam that forms once the mixture is boiling again.

Boil for 5 minutes more, then turn off heat and let mixture cool for about 10-15 minutes.

Fill well-sterilized mason jars with mixture and seal per package instructions.

Mixture will set into a jelly over the next day or so. Refrigerate after opening.

Recipe: Chilebrown’s Guajillo Ghost-Spiked Carrot Salad

As readers of our site know already, we love simple recipes that can be given a twist — or taken in a new direction — with the inclusion of one or more of our sauces. So when reviewer Chilebrown offered up a a simple carrot salad that was given a twist by the inclusion of our sauce (in his great review of our Surprisingly Mild Guajillo Ghost) we had to reach out to him for the recipe. As you can imagine, he was more than happy to share and we’ve posted that recipe for you below.

Of the recipe, and the sauce, Chilebrown stated the following: “This carrot salad was very tasty with its smoky pepper hint. It tamed and flavored the sweetness of the salad.” Give this one a try for your next pot luck or backyard barbecue.

Here’s what he did:


1 pound shredded carrots
1 cup raisins
3/4 cup mayonnaise
salt & pepper
2 tablespoons fresh lemon juice
3 or more tablespoons of Fat Cat Surprisingly Mild Guajillo Ghost


Combine all ingredients and let marinade for at least 30 minutes before serving.

All photos courtesy of Chilebrown and

Recipe: Spicy Winter Squash Soup

In our humble opinion, few flavors capture the spirit of autumn and winter better than winter squashes, like butternut, acorn and pumpkin. For us, their creamy consistency and sweet flavors just seem to take the chill out of the air and comfort the soul.

One of our favorite ways to eat them is in soups — particularly when the squash is slow-roasted and, as in the recipe below, blended with various aromatics and spices, as well as our Fat Cat Caribbean Curry sauce for heat and brightness. Talk about the spirit of the season in a bowl!

Feel free to use frozen butternut chunks or canned puree if you don’t feel like working with the raw vegetable, and adjust the seasonings and heat level to your liking.

Here’s what we did:


1 hard squash, like acorn, butternut or pumpkin, about 2-3 lbs. in weight
1/2 onion, chopped
3 garlic cloves, chopped
1 teaspoon fresh ginger, chopped
1/4 teaspoon ground nutmeg
1/2 teaspoon curry powder
4 teaspoons vegetable or olive oil
3 cups chicken or vegetable broth
1-2 tablespoons Fat Cat Caribbean Curry
salt and pepper


Set your oven to 425F.

Carefully split the squash into two equal halves — do not remove the seeds and skin at this point — and lay cut side up on a baking sheet. Coat the squash with 1-2 tablespoons of oil and sprinkle with salt and pepper, then roast the squash for 45 min to 1 hour, or until tender when pierced with a knife.

Once cooked, set the squash aside and let it cool.

Set a heavy pot over medium heat, add the remaining oil and saute the onion, garlic and ginger until soft but not brown, about 5-10 min. At that point, add the curry powder and nutmeg, stirring to combine, and lower heat to simmer.

Once the squash has cooled, scoop out the seeds and set aside*, then peel — which should be very quick at this point, since the squash will be very soft — and add the flesh of the squash to the pot, incorporating it well with the aromatics already there.

Add the broth to the squash mixture and, using a stick blender, puree until smooth.

If you don’t have a stick blender, you can puree the soup in batches with a food processor or blender (use the low setting on the latter).

Once smooth, stir in the Fat Cat Caribbean Curry and adjust for salt and spice level.

Serve in a bowl and enjoy.

* NOTE: For a quick, healthy snack, spread the cooked squash seeds on a foil-lined baking sheet, spray with cooking spray and coat generously in your favorite spice rub (or even chili powder, if that’s what’s available). Roast at 375F for 10 minutes, cool, toss and eat!

Recipe: Fat Cat Habanero Cranberry Sauce

The clean, fruity chili flavor of our Mexican-Style Habanero sauce makes it — in our opinion — our most versatile product for cooking, whether it’s in desserts, drinks, main dishes, sides and more. So when we were challenged to put together a holiday-themed dish, our first thought was the include our Mexican-Style Habanero into traditional cranberry sauce. The tart-sweet combination of flavors already found in regular cranberry sauce felt like a natural match to the punch of our sauce, and when mixed together the two parts create the same sort of magic that’s found in our popular Vanilla Ice Cream with Habanero-Mixed Berry Coulis recipe.

What’s neat here is that, like in that dessert recipe, the heat quotient has to fight with the sweeter elements found in the cranberry sauce before it appears, making it more of a complex building sensation (an afterburn effect, if you will)) as opposed to an immediate punch. For a more direct kick, simply add more sauce.

And feel free to double or triple the ingredient quantities to make a bigger batch. We can’t wait to have this on sandwiches the following day.

Here’s what we did:


1 cup frozen or fresh cranberries
3/4 cup sugar
1 teaspoon orange zest
1/2 cup freshly squeezed orange juice
pinch of salt
1 – 2 tablespoons of Fat Cat Mexican-Style Habanero (depending on designed heat level)
1 ounce orange-flavored liqueur, such as Grand Marnier, Cointreau or Triple Sec (optional)


Put all ingredients, except the Fat Cat Mexican-Style Habanero, in a pot and bring to a boil.

Let the mixture boil for 10-15 minutes, or until the cranberries have popped open and softened to a jelly-like consistency and all the liquid has dissolved.

At that point, take the pot off the heat and stir in 1 tablespoon of Fat Cat Mexican-Style Habanero. Test for desired heat level and adjust accordingly.

Sauce will form a jelly-like consistency as it cools.

Can be made 1-2 days in advance and kept in the refrigerator if need be.


Recipe: Jason Wilson’s Cilantro Rice with Grilled Habanero Pineapple

Our good friend Jason Wilson (who’s previous Fat Cat recipes have included such popular entries as his Ginger-Panko Island OnionsBadasssss Caramelized Onion Fajitas and Nogales Freeze-Out) recently submitted this wonderful, Polynesian-inspired flavor-packed side dish. Serve it up at your next cookout, barbecue or Tiki-hut soire and we think you’re guests will be more than impressed. Those looking to make a meal of the dish can do so by adding slow-cooked (i.e. pull-apart tender) pork or chicken to the mixture. “I would certainly add anything to the rice,” said Wilson of his dish. “Pork would seem awesome. Or even shredded pork with the habanero pineaplle… mmmmm….”

Here’s what he did:


For Pineapple:

1 fresh pineapple, peeled, cored and cut into 1 inch rings
1/4 teaspoon agave syrup
3 tablespoons melted butter
3 tablespoons Fat Cat Mexican-Habanero Sauce
1 clove garlic finely minced
salt to taste

For Rice:

2 tablespoons butter
1 cup white rice
1 cup chicken broth
1 cup coconut water
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon sugar
1/4 cup toasted sweetened coconut flakes
1/4 cup toasted slivered almonds
Sprinkle of ancho chili powder
1 cup fresh cilantro, chopped


For Pineapple:

Combine pineapple, agave syrup, melted butter, Fat Cat Mexican-Habanero Sauce, garlic and salt in a zip bag and shake vigorously to coat completely.

Let mixture marinate for at least 30 minutes (or preferably overnight).

Pre-heat grill (or saute pan) to high heat.  Grill each ring (or saute in dry pan) until well caramelized, about 3-5 min each side. Baste rings while cooking with reserved marinade.  Let cool, chop pineapple into bit sized pieces and set aside.

For Rice:

Melt butter in medium sized pot over medium-high heat.

Add rice, salt and pepper and stir until every grain is coated in butter.

Continue stirring for about 1 minute more, then pour in chicken broth, coconut water and sugar.

Stir and bring to boil, and then reduce heat to simmer, cover and cook until liquid has been completely absorbed.

Remove from heat and stir in coconut flakes, almonds and pineapple.

Stir half the chopped cilantro into the rice mixture until evenly distributed, then top rice with remaining cilantro and a liberal sprinkle of ancho chili powder. Serve warm.


Recipe: Couscous with Spicy Sauteed Vegetables and Tofu


Here’s a quick, flavorful vegetarian/vegan recipe that provides a perfect meal for those hot summer days (as well as those chilly winter nights). Plus, it’s a great pantry and fridge cleaner — especially when you’ve reached the tail end of the lifespan of those veggies in the crisper. While we’ve included ingredients like zucchini below, the dish works just as well with cauliflower, broccoli and more. And outside of a little bit of chopping, the whole thing can be put together in less than 30 minutes! What could be better? We like to spice up the flavors by adding our Fat Cat Purry-Purry Sauce to the mix, which we think deepens the aromatics and adds some chili-infused heat. For more intense heat, add a couple tablespoons of Fat Cat Mexican-Style Habanero or Fat Cat Caribbean Curry to the dish.

Here’s what we did:


4 medium zucchini, cut into quarter-moons about 1/2-inch thick
1 medium onion, cut into 1/2-inch thick pieces
2 cloves garlic, chopped
1 tbsp ginger, minced
1 large tomato, chopped into 1/2-inch pieces, or 1 14.5 oz can of tomatoes, drained
1 14.5 oz can of chick peas, drained
1 lbs of firm tofu, cut into 1 inch cubes and pressed free of water
1 cup dry couscous
3 cups vegetable broth
1 tsp curry powder
1 tbsp parsley, chopped
3 tablespoon olive oil
1/4 cup Fat Cat Purry-Purry Sauce
2 tablespoons parsley, chopped
2 tablespoons mint, chopped
salt and pepper to taste


In a small saucepan, bring 2 cups of vegetable broth to a boil, then add the couscous, stir well, turn off heat, cover and let couscous reconstitute until cooked, about 10 minutes.

In a non-stick pan over medium heat, add 1 tablespoon olive oil and saute tofu until brown on one side. Once browned, add 1 tablespoon more of olive oil and brown other side of tofu cubes. (No need to brown all sides of the tofu cubes unless you want to — this is done so the tofu holds its shape in the mixture.)

Once browned, remove tofu to a plate, add remaining olive oil and raise heat to medium high.

Saute zucchini until it starts to brown, about 3 minutes, then add onion, garlic and ginger and curry powder until fragrant, about 30 seconds longer.

Stir in tomatoes and chick peas until well combined, then return tofu to the mix.

Raise heat to high, add couscous, remaining broth and Fat Cat Purry-Purry Sauce and stir until everything is evenly mixed together and nearly all the liquid in the pan has been absorbed by the couscous.

Turn off heat, stir in parsley and mint, salt and pepper to taste, and serve.


Recipe: Jason Wilson’s Ginger-Panko Island Onions

Jason Wilson (the talented cook behind such wonderful recipes as the imaginative “Nogales Freeze-Out” and the “Badasssss Caramelized Onion Fajitas” — both available in the Recipes section of our site) caught Fat Cat fever (not to be confused with “Cat Scratch Fever”) while vacationing on the Gulf coast of Florida. To ease his sudden Fat Cat craving, he created this delicious, addictive side dish, which works well both as a pairing for grilled fish, burgers and the like as well as a satisfying beverage accompaniment (like, if you’re relaxing on a beach with a cool beer in hand and suddenly want to nosh on something crispy and delicious). What we like best is that it takes our fiery Caribbean Curry sauce down a somewhat Middle Eastern path, creating a unique, spicy, exotic spin on the classic onion ring.

Here’s what he did:


2 large sweet onions (like vidalia or walla walla), peeled and sliced into 1/4-inch rings
2 cups canola oil (or enough to cover onion rings completely in a frying pan)

Dipping Mixture:

2 eggs
1/4 cup buttermilk
1/4 cup Fat Cat Caribbean Curry

Crispy Coating Mixture:

2 cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon garlic powder
1 teaspoon fresh black pepper
1/2 teaspoon powdered ginger
2 tablespoons cornstarch
1 cup panko breadcrumbs

Dipping Sauce:

1/4 cup Unflavored Greek Yogurt
1/4 cup Fat Cat Caribbean Curry
1/4 teaspoon cumin
Handful of chopped fresh mint


Heat canola oil in a pan to 350 F.

In small bowl, whisk together buttermilk, eggs and Fat Cat Caribbean Curry sauce. Soak sliced onions in mixture for 15 minutes or up to an hour.

In another bowl, mix together the ingredients for the Crispy Coating Mixture and then place into a shallow dish (which makes it easier for coating of the rings later — trust us).

Place the panko breadcrumbs into another shallow dish beside the first.

Remove the onion rings from buttermilk mixture and place on a plate. Save the buttermilk mixture and set near to the other bowls.

Dip and coat the onion rings in the flour mixture, coating them well, then dip them back into the buttermilk mixture, then coat them generously in the panko, creating a thick breading.

Fry briefly in hot oil (turning once) until onion rings are lightly brown on both sides and crispy.

Place paper towels on a large baking sheet to drain the excess oil from onion rings.

When ready to serve, reheat the onion rings on a parchment-lined baking sheet at 400 F for 8-10 minutes, or until golden brown.

Meanwhile, combine the ingredients for the Dipping Sauce, put in a side dish, serve the rings and dip away….