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Hot Red | SoCal Hot Sauces

$7.95

Category: .

Product Description

If you’re looking for a mild-medium hot sauce that pairs perfectly with grilled/fried fish, eggs, or pizza, you’ve found your match!

Tom & Brittany Geist were born and raised in sunny Southern California, Tom joined the Marine Corps in 2003 and was deployed to Fallujah, Iraq for 11 months. Thanks to a diet of mainly Meals Ready to Eat (MREs), which need some help to go down easy, his lifelong love of hot sauce became an addiction.

In late 2010 Tom was transferred to Camp Lejeune, North Carolina. After relocating his family and falling in love with the people and community in North Carolina, he realized something was missing – the classic flavors of Southern California “hole in the wall” taco shop sauce. Tom started with recipes passed down from his parents and grandparents who grew up in San Angelo, Texas and Morelia, Mexico.

Brittany bought squeeze bottles so Tom could take his creations to work to enjoy on his lunch and share with his co-workers. A few bottles turned into a few too many bottles so they decided to sell what they had left on their local yard sale website in Sneads Ferry, NC. The sauce was sold out in one night and the customers came back for more! What started as a passion, turned into an obsession, is now SoCal Hot Sauce™ “California Inspired, Carolina grown.”

Mango Garlic Hot Sauce Grilled Fish

Fresh Fish
4 7oz Portions of fish of your choice (Cobia, Grouper, Mahi-Mahi, Swordfish, Tuna, Halibut, Shark, Wahoo or any fish you like to grill with)
Marinade
4 oz Lime Juice
2 tsp Sugar
1/2 tsp Kosher salt
3/4 cup Cilantro (approx 1/4 of a bunch) include stems
1/2 cup Olive oil
2 tbs Mango Garlic hot sauce
Fresh Corn & Black Bean Mango Habanero Hot Salsa
1 1/4 cup Fresh corn (about 2 ears of cooked corn)
1 1/4 cup Black beans (approx one 15oz can)
1 1/2 cup Tomato, diced (approx 1 large tomato)
1/4 cup Red onion, diced (approx 1/4 med red onion)
1/2 cup Scallions, diced (approx 1/2 bunch) cut down to whites
1/2 cup Cilantro (approx 1/4 of a bunch) loose chopped, leaves only – no stems
1/4 cup Extra virgin olive oil
1/4 cup Lime juice (approx 3 small limes)
1 tsp Sugar
1 tbs Mango Garlic hot sauce
1/2 tsp Kosher salt
1/2 tsp Ground Coriander
1/4 tsp Ground Cumin
For the Marinade
1. In a blender, blend all ingredients together until cilantro is finely chopped
2. Marinate for 3-6 hours
For the Fresh Corn & Black Bean
1. Cook corn and remove from cob
2. Combine corn, black beans, tomato, onions, cilantro, oil, lime juice, Mango Garlic hot sauce, salt, coriander and cumin and set aside
Grilling the Fish
1. Grill on med-high heat for 4-6 min per side (larger cuts will take longer)
2. Top with your Corn & Beans with Mango Garlic hot sauce

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