Recipes using Kaitaia Fire hot sauce - send us yours!

If you have a great hot sauce recipe and would like to share it with our readers, please email it to: recipes@KaitaiaFire.com.hk or you can use our contact form to send it to us.

Yes, I do love hot and spicy food and I hope that you do too. But food should be able to be eaten by even the most timid amongst us. It is far better to have a dish with only a little heat that everyone enjoys and can eat, than a blistering macho obstacle course that leaves your guest as sodden, sweaty and nervous wrecks.

I suggest that you start your chili adventure discreetly and as your taste buds get acclimatised, begin to increase the amount of chili in the recipes. The Kaitaia Fire products listed as ingredients in our recipes are there because we believe they are the best offer in New Zealand, but needless to say, they can be substituted for other hot sauce ingredients.

Kaitaia Fire Chipotle and Peanut Sauce

Kaitaia Fire was promoted at the Bay of Islands Wine and Food Show. We served a chicken and beef satay using this recipe and people still fondly reminisce about the satay and our sauce they tasted that day.

Yield: Approximately 3 cups
Heat scale: Medium MediumMediumMediummediummedium

2 medium size tomatoes
˝ cup finely chopped onion
3 tablespoons peanut oil
1 cup chunky peanut butter
8 cloves garlic
˝ cup good white wine 4 chipotle peppers, (in NZ, they are available as canned imports in red adobo sauce), chopped
25 ml Kaitaia Fire Chili Pepper sauce
1 tea spoon salt
Juice of 1 lime
1 cup chicken stock (optional)

  • Blacken tomatoes under a grill or in a skillet for about 5 minutes
  • Sauté onions in 2 table spoons of the oil over a low heat until dark
  • Place tomatoes, onions, peanut butter, garlic and wine in a food processor and blend. Add chipotles, Kaitaia Fire Chili Pepper Sauce, salt and lime juice and blend further.
  • Place remaining oil into a deep frying pan or wok and heat until almost smoking.
  • Re-fry sauce at a sizzle for about 2 minutes, stirring all the time. Thin with stock if necessary and serve over beef or chicken satay, or with BBQ prawns
  • Will keep for a week when refrigerated.