To perk up scrambled eggs, use 1/2 tsp. hot-pepper sauce for every 8 eggs.

For a novel topping for corn muffins, mix together 1 C. honey and 3 tsp. hot-pepper sauce. Store at room temperature. Try it on grilled shrimp, too.

To make a spicy yogurt marinade, combine 1 C. plain yogurt, 1/4 C. fresh lemon juice, 2 tsp. hot-pepper sauce, and 2 tsp. cayenne pepper. Use to marinate 3 to 4 pounds of chicken parts for 1 hour. The chicken will be spicy but not unbearably hot.

For mahi-mahi tacos with a kick, simmer mahi-mahi fillets in picante sauce, then add lime juice and cilantro. Serve in warm flour tortillas or crispy corn tortillas with sour cream, cheddar cheese, shredded lettuce, chopped onions, and lime wedges for squeezing over the top.

To make nut brittle that will surprise your guests, mix a little hot-pepper sauce into the sugar mixture before spreading the mixture on a baking sheet.

To make a simple sauce for Buffalo-style chicken wings, merely combine equal parts melted unsalted butter and hot-pepper sauce. You can dip the entire wing into the sauce, or use it as a separate dipping sauce for fried or grilled chicken. Better yet, use as a baste on grilled chicken. Some people add ketchup to the butter and hot-sauce combo to reduce the heat and strong vinegar flavor.

Create a wicked wing sauce.

Add to ground pork to make your own breakfast sausage patties.

Melt with butter and douse over your movie popcorn–yum!

Stir into shepherd’s pie for a contemporary burn to an old classic.

Add to chutney for a little pep to the sweetness.

Caramelize onions, mix with hot sauce; top a burger.

Stir into mustard, pile onto a hot dog or use as a dip for pigs in a blanket.

Have a little extra pulled pork? Add a hefty dose of hot sauce; pile into a tortilla for a pulled pork taco.

Combine a few drops with simple syrup, then toss with a fruit salad.