Icy Hot Cheese Dip


1 brick/tub cream cheese

2 tbsp sour cream

2 tsp. Firemanís Blend Hot Sauce (more or less for desired heat)


Blend ingredients till smooth.  Garnish with chives and red peppers.

Sizzling Salmon

 2 salmon filets

1/2 cup honey mustard

1 tbs. Firemanís Blend Hot Sauce

1/4 cup. crushed pecans

Mix honey mustard and  Firemans Blend to create a wonderful marinade.   Coat the filet and grill in oven at 375 for approximately 15 - 20 minutes.  Put pecans in a hot pan for a few minutes until you can smell the aroma and see the pecans starting to sweat.  Coat the filets with the pecans and serve.



1 19 oz tin of chickpeas

2 tbsp virgin olive oil

1 tsp. lemon juice

Ĺ cup Firemanís Blend Hot Sauce (more or less for desired heat)

** 1 tbs. tahini Optional


Combine all ingredients in food processor and blend till smooth. Serve with pita bread and fresh vegetables.

Crab Salad

1 lb crabmeat; flaked

1/2 cup diced celery

1/4 cup diced red onion

1 tbs. diced red pepper

1/2 english cucumber; peeled, seeded and diced

1/4 cup sugar snap peas

2 tbs. mayonnaise

2 tablespoons Firemanís Blend Hot Sauce

salt and pepper to taste

In a bowl mash the crab meat than add the balance of the ingredients to the bowl except the mayonnasie. Mix together and slowly add the mayonnaise until your desired consistency is reached, than salt and pepper to taste.

Black Bean Dip


1 can (16 ounce) cooked black beans, rinsed and drained

1 small ripe tomato

1/2 red bell pepper

1 small red onion

2 medium garlic cloves

3 tablespoons Firemanís Blend Hot Sauce

1 cup grated Monterey Jack or cheddar cheese

2 tablespoons chopped scallion or cilantro


In a blender of food processor combine the beans, tomato, bell pepper, onion, garlic, hot sauces, and cilantro. Process until smooth yet slightly chunky. Scoop bean puree into a saucepan and cook over low heat till hot, about 10 minutes. Stir in the cheese and cook till melted. Serve garnished with scallions, with tortilla chips or pita toasts.

Pineapple Shrimp Quesadilla


12 medium cooked shrimp, sliced lengthwise

6 8" flour or whole wheat tortillas

1/2 LB shredded cheese

2 small avocado, sliced

1 bottle Firemanís Blend Hot Sauce

Fresh or powdered cilantro


On one half of each tortilla, layer the cheese, shrimp, avocado, and few leaves of cilantro. Moisten the edges, fold the tortilla in half and press to seal. Grill the tortillas on each side in a hot skillet until the cheese melts. Cut the quesadillas into wedges and serve with generous helping of Firemanís Blend Hot Sauce.

Mango Glaze


1 tbs.Firemanís Blend Hot Sauce

3 tbs. honey

1 tbs. red wine vinegar


Excellent on fish, poultry or meats.

Fiery Sea Bass


Donít be fooled by the simplicity of this recipe, itís all in the taste!


4 sea bass fillets

Ĺ cup Firemanís Blend Hot Sauce

fresh thyme


Simply coat the sea bass in Firemanís Blend Hot Sauce and sprinkle fresh thyme over it.Steam for approximately 20 minutes and enjoy a tender and delicious fish dinner.

First Alarm Omelette

3 eggs

1 tbsp. butter or margarine

2 tsp. Firemanís Blend Hot Sauce

2 oz. diced red onion

2 oz. diced green bell pepper

2 oz. thinly sliced mushrooms

1/2 cup shredded mozzarella cheese

* for meat lovers add in diced breakfast sausage

tt salt and pepper

In non-stick skillet, heat butter. Sauté mushrooms, onions and peppers for about 5 minutes.In bowl, beat eggs and stir in Firemanís Blend Hot Sauce. Pour over vegetables in skillet. Cover and cook over medium heat until eggs are almost set but still moist then add cheese. Fold the omelette in half and slide onto a warm plate.

Blazing Chicken Balls

1 lb. ground chicken

1/2 red pepper, finely chopped

1 tsp. chives, finely chopped

1/2 sweet onion, finely chopped

1/4 cup bread crumbs (can use white or whole wheat)

1 clove garlic, crushed

1 egg

2 tbsp. Firemanís Blend Hot Sauce



Add all ingredients together in a medium-size mixing bowl. Mix together with hands until it is well blended. Form into balls and then transfer onto cookie sheet lined with parchment paper. Put on top rack of oven and bake at 375 for 12 minutes. This makes a great appetizer with additional Fireman's Blend on the side for dipping or stuff the balls into a pita with coleslaw for a nice light bite.


Divide meat into 4 and make hamburger patties; great for the grill.

Smokin Crab Cakes


1 egg

2 tbsp tomato paste

1 tsp lemon juice

2 tbsp grated Parmesan

2 tbsp bread crumbs

1 tbsp finely chopped fresh coriander

2 green onions, finely chopped

1/4 tsp cayenne pepper

2 tbsp all-purpose flour

1/4 cup Fireman's Blend Hot Sauce

3 ( 4-oz) tins crabmeat OR imitation crab meat

2 tbsp all-purpose flour

1 tbsp butter

1 tbsp olive oil


1. In a bowl, whisk egg with tomato paste and lemon juice and Fireman's Blend Hot Sauce. Stir in Parmesan, coriander, green onions and 1/4 teaspoon cayenne. Stir in bread crumbs, 2 tablespoons flour and well-drained crabmeat. Place remaining 2 tablespoons flour in a bowl. Form rounded teaspoons or tablespoons of crab mixture into 30 to 40 patties. Dip in flour to lightly coat. Place on waxed paper.

2. In a large frying pan, heat half of butter with half of oil. When hot and bubbly, without crowding, add a few crab cakes. Over low - medium heat, sauté until lightly golden, from 3 to 5 minutes per side. Remove to a warm plate. Continue cooking cakes in batches. Add butter and oil as needed.

Serve crab cakes warm or at room temperature.

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