Melinda’s Creamy Style Ghost Pepper, Wing Sauce and Condiment, 12 oz

In Melinda’s Kitchen, Creamy Style Ghost Pepper Wing Sauce is crafted to be a table sauce and a coating for all ghost peppers together to make the most irresistibly spicy and tangy sauce you’ve ever slathered on a chicken wing. Melinda’s sauce is all things extra hot and a delicious blend of ghost, cayenne, and habanero peppers. Our innovative condiments are more savory and satisfying than dry spices, and we guarantee our tasty flavor varieties will compliment any dish. We call it the liquid spice rack.

 

Melinda’s Creamy Style Ghost Pepper Sauce and Condiment, 12 Ounce Bottle

• Globally Inspired Condiment Sauce
• 12 ounce squeeze bottle
• Great on fried or baked chicken wings, boneless chicken, and pizza
• Perfect flavor kick to salads, wraps, and sandwiches
• 71 servings per container

How to Make Melinda’s Spicy Fried Mac and Cheese Balls

Ingredients:

1 lb Macaroni Pasta

2 tbsp Vegetable Oil

8 tbsp Butter

1 cup All-purpose Flour

2 tbsp Melinda’s Habanero Honey Mustard Sauce

1/8 tsp Ground Nutmeg

3 cups Whole Milk

16 ounces Shredded Cheddar Cheese

4 sticks Mozzarella String Cheese But into 1/2" pieces

to taste Salt & Pepper

Directions:

1. Boil pasta to package instructions, drain and toss with vegetable oil to prevent from sticking.

2. To make a roux. Melt butter in a large saucepan over MED heat. Sprinkle in flour and whisk to combine. Mixture will look like very wet sand.  Cook for approximately 2-3 minutes, whisking often until it becomes a light golden color.

3. Slowly pour in milk, while whisking, until it becomes a smooth and thick consistency.

4. Remove from the heat, stir in nutmeg, Melinda’s Habanero Honey Mustard, and 1 cup of cheese, stirring to melt and combine. Stir in another cup of cheese until all cheese is used and mixture is smooth. 

5. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  

6. Take a 2 oz scoop of Mac and cheese mix add in a square of mozzarella cheese in the middle. Fold mac and cheese around the mozzarella and place on parchment lined baking sheet. Repeat until all mixture is used.  

7. Place in refrigerator to chill for one hour. Once ball has solidified, it can be frozen until ready to fry. 

8. Coat refrigerated mac and cheese ball with flour, egg wash, and finish with panko. Place on plate until ready to fry. Repeat process until balls are created.

9. Fry for 3-5 minutes or until golden brown. Sprinkle with chopped parsley and serve along slide Melinda’s comeback dipping sauce. 

About Melinda’s Foods

Our primary mission is to make flavorful heat using wholesome, simple  ingredients — Ingredients that you can see. 

Melinda’s is the Original Habanero Pepper Sauce. Our distinct pepper sauces made their mark by being different. In the 80’s, most hot sauces were vinegary and watery. They left a sour flavor on your food. Melinda’s was thicker, hotter and better than the traditional style sauces.

Our unique recipe honors Habanero peppers by blending them deliciously with carrots, onions, garlic, a hint of lime and salt to craft the perfect balance of heat and flavor. Melinda’s proved that a pepper sauce could taste good with or without food.

A lot of our fans say that Melinda’s is so tasty that food is optional, pop in a straw and you’re good to go! Melinda’s comes in a variety of heat levels and varieties, read more to find out which heat level is right for you.