There is no condiment I find as essential as hot sauce (fyi – I normally like to keep an open Cholula in the mix as well!),
so when Moore’s Marinades offered to send me some samples from their new hot sauce line I jumped at the opportunity.
We loved them both, even Adam who is a bit heat adverse. The sauces brought a lot of flavor with the spice. I prefer a hot sauce that I can take a taste of without running for a glass of milk (think Sriracha in terms of heat intensity).
With the Harissa Hot Sauce I made a smoky harissa turkey chili.
Ground turkey / olive oil / sweet onion / celery / bell pepper / poblano pepper / salt, pepper, smoked paprika / liquid smoke / harissa hot sauce / white beans / crushed tomato. Topped with cheddar.
On the side, I made dumb bread! <– from scratch!
With the Spicy Mustard Hot Sauce I made hot honey mustard chicken nuggets.
Homemade baked chicken nuggets (chicken chunks / dipped in flour / then egg / then breadcrumbs) tossed in the tastiest sauce I’ve ever made – honey, spicy mustard hot sauce, mustard, butter.
Eating Chalk 
Your ’dumb bread’ reminded me, I made your mom’s beer bread again last week! Also, Buffalo is giving you the side eye for not including Frank’s 😀
Yay!
Lol, you are totally right, there is usually a buffalo sauce in the mix as well!!
The dumb bread looks great and I want to make it (the recipe link says “Virgen”-did you see that?). Did you use actual Crisco shortening?
Yeah, that spelling bummed me out.
We did not use shortening, we substituted with butter.
Emily, what are some of the hottest sauces you have tasted?
Probably any of the Caribbean pepper sauces I’ve tried.
Emily, where would you put your spice threshold? Do you like the mild, the medium, the hot or the super hot hot stuff? If you know anybody who enjoys spicy foods, tell them about my blog.