Spicy Holiday Cranberry Chutney


  • 1 Bag of fresh cranberries
  • ¼ Red onion, minced
  • ½ Tablespoon fresh ginger, minced
  • ½ Tablespoon fresh garlic, minced
  • ¼ Cup Apple cider vinegar
  • ½ Cup Sparkling Wine/Champagne
  • ½ Tablespoon zested orange peel
  • Brown sugar to taste
  • 2 pinches of Humboldt Hotsauce, Morroccan Dry Rub
  • Finish with Trinidad Stinger to taste


In a saucepan, add minced red onion, ginger, garlic and saute. Over low heat until transclusent. Add cranberries and stir. Until tender. Add champagne and apple cider vinegar. Simmer. On low and stir occasionally until cranberries and soft. Add orange peel and brown sugar to taste. Stir. Finish with Morroccan dry rub and Trinidad Stinger to taste. Chill and serve with turkey, add to turkey sandwiches or serve with warm brie or cheese ball.

Pumpkin Turkey Chili

  • Sauté in pan:
  • 1/2 chopped Yellow onion
  • 1/2 large chopped Red bell pepper
  • 1/2 large chopped Green bell pepper
  • Fire roasted Poblano, chopped
  • 1/2 can Corn (or fresh)
  • Chopped whole Garlic bulb and mix into mixture.
  • Add/brown: 1-package Ground turkey
  • Humboldt Hotsauce Cajun Dry Rub to taste
  • Dash of Turmeric + Cumin
  • Fresh chopped Thyme, Rosemary, Oregano 
  • Kosher Salt to taste

Add to chili pot:

  • 2 cans Fire roasted crushed tomatoes
  • 1 can Chilli beans with sauce
  • 1 can Black beans drained
  • 1 can Kidney beans drained
  • 1 can Pumpkin
  • 1 small can diced hatch chili’s
  • Turkey mixture

Preparation: Stir in all ingredients to chili pot including browned turkey, simmer for one hour. Top with your favorite Humboldt Hotsauce!


Blackened Steelhead or Salmon (Wild caught)


  • 4 steelhead trout filets (or salmon)
  • 1 Container Humboldt Hotsauce Cajun Mix
  • 4 tablespoons extra-virgin olive oil
  • 1 cup cherry tomatoes
  • 1 tablespoon chopped cilantro

Cooking Instructions:

Dredge filets with Humboldt Hotsauce Cajun Mix. Heat a large cast iron skillet over medium heat, add the olive oil and heat through. Place the steelhead filets, skin-side up in the pan and cook until golden brown, about 5 minutes. Flip over and continue to cook until the filets are fully cooked through, about an additional 5 minutes.  Add cherry tomatoes and lightly roast over medium heat until blistered. Garnish fish with cilantro and cherry tomatoes to finish! Serve with your favorite seasonal side.



Baked Habanero-Mango Hot Wings


  • 12 assorted wings and drummettes
  • Humboldt Hotsauce Cajun Dry Rub
  • 1 cup of flour
  • Bottle of Humboldt Hotsauce Habanero-Mango O.G. Sauce
  • 2 celery sticks
  • 2 carrot sticks
  • 6 oz. chunky blue cheese dressing

Cooking Instructions:

Pat dry wings and drummets. Dredge in flour and Cajun mixture. Heat oven to 250 degrees. Set the wings onto a lightly oiled baking sheet and bake for 30 minutes. Flip the wings. Increase oven heat to 425 degrees and bake another 30 minutes, or until the wings are cooked through and the skins are nice and crispy. Toss in Habanero-Mango hot sauce. Plate with celery and carrot sticks, and a side of blue cheese dressing and Habanero-Mango hot sauce!



Grilled Oysters with Cajun Infused Garlic Butter


  • 12 Humboldt Bay Oysters
  • Humboldt Hotsauce Cajun Dry Rub
  • 12 cloves of garlic
  • 3 teaspoons grated parmesan
  • 4 oz unsalted butter
  • Zest of 1 half lemon

Oyster Instructions:

Carefully shuck 12 oysters, making sure not to spill the oyster elixir, and sweeping the foot off the bottom of the shell.

If you have never shucked an oyster, here are a few tips: Use a towel (or special mesh glove) to hold the oyster and then using the knife in your dominant hand, work the knife into the hinge. This part will take some practice but look for a spot that you can get some leverage. Don’t shove the knife in - wiggle it around a bit until you find that spot. Once it’s in place, twist and rotate the knife to pry the oyster open. Clean your knife, then sever the muscle that acts like a tie between the top and bottom shells and discard the top shell. Without tipping the oyster (you will lose all the elixer!) slide your knife under the oyster to sever the muscle from the bottom shell. This ensures that it slides into your mouth when your tip it back.

Cooking Instructions:

Get your coals going outside for cooking the oysters!

On the stove, melt the butter. Place butter into a small saucepan. Turn the heat on to medium-low and let the butter melt slowly. If you melt the butter over high heat, it may splatter and burn easily. Sauté the garlic. Peel garlic and crush it by pressing down firmly on it with the flat blade of a knife. Drop the crushed garlic into the melted butter and let it cook for a minute or two over medium-low heat. Stir in the Cajun mix, parmesan, and lemon zest. Keep on low heat.

Cook oysters over charcoal (or gas if you prefer) until elixir begins to bubble. Add Cajun infused garlic butter, a fresh squeeze of lemon, and a dash of Humboldt Hotsauce before slurping!



Sunday Funday Bloody Mary


16 oz

  • 1.5 jiggers Humboldt Distillery Vodka (we prefer one of our local Humboldt Made favorites: Humboldt Distillery, Jewell Distillery, Humboldt Craft Spirits, Dutch & Dewey Distillery, or if you prefer a Gin bloody Mary go for the Alchemy Distillery Boldt Genever Gin experience!)
  • 1 tbsp Humboldt Hotsauce Mango-Habanero
  • 1/2 teaspoon horseradish
  • 1 teaspoon olive elixir
  • 1/4 tsp Kosher Salt
  • 1/4 tsp black course ground pepper
  • 1/2 tsp celery salt
  • V8 spicy tomato juice
  • 1 fresh celery stalk
  • 3 large green olives
  • 1 lime wedge
  • 1 Pepperoncini Pepper

Rub the rim of your 16 oz glass with lime juice and lightly dip into course sea salt. Fill 16 oz cup to the rim with large ice cubes. Combine ingredients and fill the rest of the way with V8 spicy tomato juice or your favorite spicy bloody Mary mix. Stir and garnish with celery stalk, pepperoncini, olives, and lime wedge!



 Cajun Mac & Cheese


  • Makes 4 servings
  • 16 ounces of cooked elbow macaroni
  • Sharp Cheddar Cheese
  • Monterey Pepper Jack Cheese
  • Parmesan Cheese
  • ¼ cup heavy cream
  • Flour
  • Humboldt Hotsauce Cajun Dry Rub
  • Butter
  • Caramelized yellow onions and green bell peppers
  • (add either shrimp or andouille sausage if you like for a heartier dinner).

Cooking Instructions:

Make cheese sauce: Melt butter in skillet. Add flour and whisk until golden, then add cream and simmer until thickened, 2 minutes. Add remaining Cajun seasoning and 1 cup each cheddar and Monterey jack and stir until melted and combined. Add cooked pasta (and shrimp or sausage mixture) and toss until combined.



Moroccan - Coconut Popcorn


  • Humboldt Hotsauce Morroccan Dry Rub
  • Coconut Oil
  • Unsalted Butter
  • Kosher Sea Salt

Cooking Instructions:

Melt ingredients above in small sauce pot and simmer on low heat. Pop your corn and add all ingredients to a brown paper bag. Shake until combined. Pour into your favorite bowl and garnish with kosher sea salt to taste, sit back, relax and enjoy with your favorite movie or tailgate party!