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Mexican Marinade and Dressing

The meat will be so tender and have an intense flavor of lime and cilantro. It will be a tiny bit spicy.



  1. Mix all ingredients together in a large bowl.
  2. Whisk together.
  3. Done.

Use as a marinade or pork or chicken or beef. Overnight is great to really soak the flavors in. If you want to use it with firm fish, use half the juice or you will “cook” the fish and create ceviche.

Use as a dressing for slaw or salad with tacos. Shown here with mixed slaw with broccoli and cabbage and kale.

Prep Time: 20 minutes ; Yield: 3 cups

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Sauce Goddess Holiday Recipes

For all our spice loving friends we’ve been in the kitchen sauce_goddess_holiday_cookiesheating up some sweet treats. Try out some dark chocolate cookies with ghost heat, twisted apricot bars and other worldly monster cookies. Use the spices we tried or put your own level of hot flavor in these great tasting goodies. Find all the recipes in the December 2015 newsletter.

And if you’re still looking for gift ideas the 4 tin spice packs are on sale now. Be sure to get all your orders in by December 16th so they make it under the tree in time.

4_Spice_Tin_Gift_box

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Quick and Easy Party Dips

These recipes are a great way to have a quick dip for a snack or impromptu guests.



  1. Mix to combine.
  2. Let the blends rest before adding more spices.

Want to make a fruit dip? Try adding a tsp of Moroccan Twist to vanilla yogurt. It is delicious. Great with pineapple or strawberries.

Prep Time: 5 minutes

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Sassy Saucy WRAP It Up Buffet Bar

This recipe is designed for that perfect Super Bowl Football Party. All the prep can be done ahead of time and then just set it out and let your guests assemble their very own wrap. These are small size but when they are full, they will fill you up for sure. Lay out all the following ingredients on big cutting board or platter. Give your guests place to assemble.


  • 10-12 " flour tortillas or wraps (for gluten free, use rice flour tortillas found in any store's gluten free section or large iceberg lettuce leaves)
  • whipped cheesy spread (see recipe)
  • rotisserie chicken (sliced in chunks)
  • pastrami slices
  • salami slices
  • dill pickles
  • sliced black olives
  • lettuce
  • bacon chutney (see recipe)
  • avocado
  • sliced tomatoes or sun dried tomatoes
  • spicy mustard dip (see recipe)

  1. Make cheesy spread, bacon chutney and mustard dip ahead of time and store in fridge.
  2. Can cut up all other ingredients and store in fridge.
  3. Can heat tortillas if you prefer but not required.
  4. Put everything out in a buffet layout for people to make their own wraps.

This recipe is mostly prep. Your guests will create the wrap themselves.

Suggest your guests start by slathering the cheesy spread on half the tortilla. Place chicken on the half without the cheese, then add toppings laying things like salami or pastrami slices on the cheesy side. Start by rolling the chicken side because the cheese spread helps "glue" the wrap together and keep the contents from falling out.

Prep Time: 2 hours - Cook Time: 5 minutes ; Yield: 12
Serving Size: variable

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Three Bean Salad

Three Bean Salad

You can substitute other beans if you like. This recipe is written for a total of 7 cups of beans.


  • 1 can garbanzo beans
  • 1 can black beans
  • 3 cups green beans cooked (only until firm)
  • 1/2 sweet onion, sliced thin
  • 1/2 red pepper, sliced thin
  • 3 celery stalks, sliced thin
  • 1 Tbsp Sauce Goddess Original Super Chunk spice rub
  • 1/4 cup granulated sugar
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • optional - 1 dry super hot chili pepper (Trinidad Chocolate Scorpion, Ghost or Habanero) used for making spicy vinegar

  1. Pour the beans into a large bowl.
  2. Add sliced veggies.
  3. In a jar (see optional spicy version below) add rice vinegar, oil, Original Super Chunk and sugar. Put the lid on tight and shake the dressing to combine.
  4. Pour the dressing over the bean mixture. Stir to combine.
  5. Place in the fridge until you are ready to eat.
    Optional spicy version
  1. If you are making this spicy, pour the vinegar into a jar, add the dry chili and close it tight. Shake and let sit for 4 hours. After 4 hours, decide how spicy you want your bean salad.
  2. Slightly spicy - remove the pepper and enjoy the spicy vinegar it produced.
  3. Very hot - slice the pepper very thin (please wear protective gloves to handle it) and put it back into the jar.

This recipe is best if made a few hours ahead. Peppers courtesy of www.refiningfirechiles.com

Prep Time: 30 minutes - Cook Time: 2 hours

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Latin Heat Salsa

Latin Heat Salsa

  • Place 4 cups of any of the following into a bowl: diced tomatoes, bell peppers, spicy peppers, onions, avocado, mango, pineapple, cilantro, black beans or corn
  • 2 tsp Sauce Goddess Latin Heat Spice Rub
  • 1 tsp lime juice (one small lime)

  1. Stir to combine. Add salt to taste.
  2. Use tortilla chips, crackers or bread to dip.
  3. If you want to make more than 4 cups, simply add 1 tsp of Latin Heat for each 2 cups of diced salsa ingredients.

Prep Time: 20 minutes

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