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Devil's Breath Chile Co.
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Happy Fourth of July!

It is a long-standing myth that spicy food exacerbates ulcers and other stomach ailments. But research shows hot chili peppers actually protect the stomach lining and may prevent the gastric damage associated with anti-inflammatory painkillers. They are high in nutrients such as calcium plus vitamins A and C, and there’s some evidence that hot chilies can reduce cardiovascular disease risk, help prevent diabetes and boost metabolism. They may also have some ability to prevent cancer.

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Happy Father's Day!

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Your family will love anything you make when you add a little spice to it!

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Try any one of our great recipes for dinner tonight!

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What's your favorite Devil's Breath product?

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Spice up your summer with some of our great products!

You can't go wrong with dinner when you bring Jalepeno Meatloaf to the table! Try out this great recipe with your family!

1 lb Italian sausage
1 lb ground beef
2 beaten eggs
1/2 cup milk
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped carrots
1 tsp salt
1/2 tsp pepper
1 - 1 1/2 cups dry bread crumbs
1 cup chopped Bread & Butter Jalepenos

Mix all ingredients well, shape loaf and bake in 350 deg oven for 45 minutes.

Sausage Soup

This recipe doesn't use any of my products, though you can add the hot sauce to taste if you like. I came up with this years ago and it has always been a huge hit. A can't miss on cold days.

1/2 lb Italian sausage
1/2 lb sage country sausage
1/2 lb smoked sausage
2 med carrots
2 stalks leeks
1 stalk celery
1 cup barley
2 tablespoons minced garlic
1 tablespoon basil
1 tablespoon oregano
12 cups chicken broth

Brown Italian and country sausages thoroughly. Drain and add smoked sausage, chicken broth, celery, carrots, basil, oregano and garlic. Cook for 20 minutes over med heat or until carrots are crisp tender. Add leeks and barley and bring heat to med high. Cook for 15-20 minutes til leeks are tender. Serve with sourdough or french bread.

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We thank Cedric for this one!

Cedric's Grilled Salmon

Pour Werewolf Firehouse Everything Sauce into a resealable plastic bag.
Add the salmon steaks, coat with Werewolf Sauce, squeeze out excess air, and seal the bag.
Marinate in the refrigerator for 24 hours.
Preheat grill for medium heat, and lightly oil grate.
Remove the salmon from marinade, and shake off excess.
Grill, brushing with remaining marinade, until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.
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