Malibu Farm Goods. Your cooking companion.

We may be a little biased (ok a lot), but we love incorporating our hot sauces into our favorite recipes both in the restaurant and at home. Here are a few of our current obsessions:

  • Hot Honey Dip
  • Hot Honey Drizzled Monster Sprouts
  • Habanero Mango Dressing
  • Serrano Apple Dressing
  • Chicken Nacho Tortilla Salad

 

HOT HONEY DIP

MAKES 1 ½ CUPS

This spicy sweet sauce brings out the natural sweetness in roasted vegetables and fruit, but it’s equally delicious brushed on grilled chicken, drizzled on soft cheese like brie or goat cheese, and spread on biscuit, cornbread, or toast.

What you’ll need

How to prepare

  • Combine the honey or agave with ¼ cup hot sauce in a small bowl. Taste the dip and add more hot sauce until the desired level of spicy heat is reached.
  • This dip can be made in advance and kept, covered and refrigerated, for up to 2 weeks. 

HOT HONEY DRIZZLED MONSTER SPROUTS

SERVES 4

We have cooked Brussels sprouts many delicious ways through the years–mostly roasted and occasionally sliced thin to eat raw. But sometimes the sprouts in the market aren’t medium size. Sometimes they are a giant monster size and we are not sure what to do with them. To prepare these beauties, we pick the leaves off one by one for a special-occasion, bountiful Brussels bouquet of deliciousness.

What you’ll need

  • Hot Honey Dip
  • 8 very large Brussels sprouts
  • Olive oil
  • Salt

How to prepare

  • Preheat the oven to 375°F.
  • Peel the leaves off the Brussels sprouts, one by one. It will be easy at first and get a little harder as you get closer to the center, where you may need to cut the core down in order to remove the inner leaves. As you work, toss the leaves into a large bowl.
  • Toss the separated leaves lightly with olive oil, and sprinkle them with salt. Spread the leaves out loosely on a sheet pan. Do not crowd the pan with too many leaves. Depending on the size of your sprouts, you are likely to need more than one sheet pan.
  • Roast the Brussels sprouts leaves in the oven for 10 minutes, or until they begin to brown and crisp. Toss them a few times while they roast, and check on their progress. How long it takes is going to depend on how many leaves you have in your oven. Do you have a handful or a mountain? A mountain is going to give off a lot of stream and take longer than just a few leaves will, but spreading the leaves out on several sheet pans will allow them to crisp up faster.
  • Remove the sheet pans from the oven and drizzle the sprouts leaves with some of the Hot Honey Dip. To serve, arrange the leaves on a platter alongside the remaining dip in a small bowl. Eat the roasted leaves with your hands, the way you eat chips.

 

 

HABANERO MANGO DRESSING

MAKES ¾ CUP

Adding mayo, aioli, or lemon dressing to our hot sauces magically turn into a dressing for your favorite salad recipe or yummy sauce for literally anything.

What you’ll need

  • ½ cup mayonnaise, purchased or homemade

  • ¼ cup Habanero Mango Hot Sauce, or to taste

  • 1 teaspoon honey or agave

  • 1 teaspoon salt

How to prepare

  • In a small bowl, whisk the mayonnaise and salt into the Habanero Mango Hot Sauce until combined and smooth.

  • This dressing can be made several days in advance and kept in the fridge.

 

SERRANO APPLE DRESSING

MAKES 1 CUP

Adding mayo, aioli, or lemon dressing to our hot sauces magically turn into a dressing for your favorite salad recipe or yummy sauce for literally anything.

What you’ll need

How to prepare

  • In a small bowl, whisk the mayonnaise and salt into the Serrano Apple Hot Sauce until combined and smooth.

  • This dressing can be made several days in advance and kept in the fridge.

CHICKEN NACHO TORTILLA SALAD

SERVES 4

I have an obsession with salsa, one that is really out of hand. I am not only a salsaholic but also a chipaholic, and I find a way to eat both every day. It started with the nachos (see page 269), which of course I was eating daily. But then I wanted salad with my chips, and so I began adding a mountain of kale on top of my nachos, and then some chicken. One day someone looked at my nachos and asked what I was doing. That was when I realized I was trying to convert my nachos into a nacho salad. And here it is. We made this salad with the red salasa dressing for years, but after we created the green hot sauce, we switched to the green salsa dressing. Both recipes are included, so you choose: red or green?

💚 For a vegan version of this salad, sub tofu for the chicken, skip the cheese, and use vegan sour cream or vegan mayo instead of the mayonnaise in either the red or the green dressing.

 

What you’ll need

  • 2 to 4 cooked chicken breasts, sliced or chopped, about 1 cup per person (this is a great way to use leftover roasted chicken)

  • 1 cup cooked fresh corn

  • 1 cup green beans or sugar snap peas, blanched

  • 1 cup black beans, purchased or homemade, drained

  • ½ cup shredded jalapeno Jack cheese

  • 8 cups salad greens of your choice

  • 1 cup halved cherry tomatoes

  • 2 cups corn tortilla strips, fried, or purchased tortilla chips

  • ½ cup Habanero Mango or Serrano Apple dressing

How to prepare

  • In a large bowl combine the chicken, corn, green beans or sugar snap peas, black beans, jalapeno Jack cheese, salad greens, cherry tomatoes, and tortilla strips or chips. Add the salsa dressing, toss, and serve.

 

Craving more recipes? Check out our cookbooks:

Malibu Farm Cookbook

Order on Amazon

Order on Amazon