Turn anything you cook into an authentic Indian dish – without the burn. San Diego Pepper Company’s Indian Spice Sauce isn’t just another hot sauce; it’s a culinary blend of vibrant spices waiting to transform your everyday meals into fragrant masterpieces. Packed with an authentic and crafted with premium ingredients, this sauce is your key to unlocking a world of culinary possibilities.
Beyond Eggs and Tacos: Unlock Culinary Adventures:
Don’t relegate this sauce to the same walls as any other hot sauce! Its versatility shines across cuisines and dishes:
Stir Fry: Throw any mix of veggies and protein together with some high heat on a pan and create a flavorful dish that rivals any Indian dish you’ve had before.
Quick Curry: Sautee onion and garlic, combine with tomato sauce, and add in paneer, chicken or tofu for a quick curry with all the flavor you could hope for!
Burgers with an Indian Flair: Elevate your next burger night with a drizzle of the sauce, creating a unique and flavorful glaze that complements the patty perfectly.
Winging it for Glory: Toss your chicken wings in this sauce for a finger-licking good glaze that’s guaranteed to be a crowd-pleaser. The gentle heat and complex flavors will have everyone reaching for seconds.
Dip it Good: Liven up guacamole, salsa, or hummus with a touch of Indian Spice Sauce. The sweetness complements the savory flavors, while the subtle heat adds a delightful kick.
Masala Marinade: With a strong flavor and acidity, this sauce can be used for a quick marinade that gets dinner ready in an instant
San Diego Pepper Company takes pride in using fresh, high-quality ingredients, just like the ones you might find in bustling Indian markets. With every bottle of Indian Spice Sauce, you get a taste of their dedication to flavor exploration and bringing the world closer to your kitchen.
The Story: The story of San Diego Pepper Company’s Indian Spice Sauce begins with a personal quest to share flavor. My name is Kieran (husband in the married duo that makes up SDPC). I’m half-Punjabi and raised in California. I’ve cooked Indian cuisine for as long as I was allowed to use a stove, but the intense heat often associated with traditional Indian cuisine sometimes posed a challenge when sharing food with friends. Driven by the desire to share some of the best flavors on the planet, I embarked on a culinary adventure, aiming to capture the essence of Indian flavors in a milder, more approachable form.
The result? The Indian Spice Sauce – a symphony of Northwest Indian spices carefully curated to offer a burst of flavor without overwhelming heat. Sourcing spices directly from India, we ensured authenticity while adjusting the blend to suit Californian palates. In a testament to its global appeal, a bottle of this unique sauce even made its way to the iconic Taj Mahal, a symbol of cultural exchange and appreciation.
But the Indian Spice Sauce is more than just a condiment; it’s a bridge between cultures, a gateway to exploring the rich tapestry of Indian flavors. With its versatility, it transforms everyday dishes into flavorful masterpieces, adding a touch of warmth and intrigue to your culinary journey.
So, are you ready to embark on a flavor adventure? Grab a bottle of San Diego Pepper Company’s Indian Spice Sauce and unlock a world of culinary possibilities. Remember, a sprinkle or a drizzle can be all it takes to transform your dishes into unforgettable taste sensations!
I’m all for mouth-watering hot chicken showing up on my TikTok For You Page. Around early 2021, Hot Chicken recipes started popping up all over the internet. As someone who embraces any opportunity to cook (okay, fine. mostly eat) new recipes, I was sold. After following a few re-creates of Hattie B’s chicken, I needed to add a twist.
I have no problems with Nashville style chicken, but in a smaller kitchen, I like to reduce cleanup and keep a simple process. With shallow pan frying, I didn’t need to get a ton of oil heated and made it a bit easier. I still craved a ton of flavor and spice – but I wasn’t able to get enough oil for the coating because I wasn’t deep-frying.
This is where this Smoky Chipotle Hot Chicken Recipe came from. After a pickle-brine marinade, the dredged chicken is pan-fried and tossed in San Diego Sauce. The smoky chipotle and garlic flavor makes this recipe irresistible.
Ingredients
To make the fried chicken you need:
1-2 pounds of Chicken Breast, cut Length-wise (See image below)
¼ cup Dill pickle juice – This will be used as a brine for the chicken
3-4 oz San Diego Sauce – FLAVOR FLAVOR FLAVOR
Buttermilk (can be replaced with egg and 2 tbsp water, mixed well)
Vegetable Oil – enough to fill about 2 inches or so on a cast iron pan or skillet
All-purpose flour – or gluten-free flour if you prefer
Seasonings – Black Pepper, garlic powder, salt
Optional:
Honey or Brown sugar (if you want to add sweetness to the sauce coating)
Butter (If you want to add richness to the sauce coating)
Cornstarch – helps give the chicken a perfect crisp, but can be omitted in a pinch
Additional Spices: Not necessary, but I have a few notes on where to add, if preferred
Cut the Chicken breast length wise to give thick, flat strips
Brine the chicken in pickle juice. Using a ziplock bag allows for an airtight seal
Pickle Brine Chicken for Frying
Spicy or not, the best fried chicken recipes always start with a pickle juice brine. This sour and salty flavor creates pieces of chicken that are perfectly crispy fried on the outside and juicy on the inside. Try not to skip this step!
Grab a large ziploc bag (or mixing bowl) and add your chicken.
OPTIONAL: I usually throw some garlic powder, smoked paprika, and onion powder on the chicken at this step, but it is not necessary)
Add your pickle brine and ensure the chicken is covered.
Refrigerate for an hour, but preferably overnight
How to Make Smoky Chipotle Hot Chicken
DREDGING THE CHICKEN
Once the chicken has brined for an hour or longer, set out two bowls big enough to fit your chicken pieces.
Pour buttermilk (or egg/water combo) into one. Optionally, you can add additional spices (or San Diego Sauce) to the wet ingredient bowl and mix well. This is your wet ingredient bowl.
In the second dish, combine the flour, cornstarch (optional), and seasoning. Mix well. This is your dry ingredient bowl.
Now you can drain your chicken, and set out a metal rack. Get ready for the fun part!
Pro Tip #1: At this point, you can start heating your skillet/cast iron pan and oil on Medium high, but keep an eye on it. The oil should reach 365-375 degrees.
Pro Tip #2: before starting, mix a sprinkle of the wet ingredients into the dry ingredients – this will create flaky bits when your first few chicken pieces fry – as you get to the end, this will happen naturally from the dredging process, but we like consistency 🙂
Pro Tip #3: Things can get messy. Reserve one hand for dry ingredients and one hand for wet ingredients so you don’t end up with pasty fingers.
Working one piece at a time, dunk the chicken in the dry ingredient bowl, ensuring the chicken is covered well.
Next, dunk into the buttermilk mixture
Dunk back into the flour.
Set onto the wire rack and repeat
This dredging process makes for extra crispy chicken – necessary to withstand a toss in sauce at the end. For a quick overview of why dredging is important, Food Above Gold has an informative article.
Pro Tip #4: The chicken can rest for a while to let the dredge/coat settle before frying, so avoid going directly into the heated oil after dredging.
FRYING THE CHICKEN
Once the oil temperature is in the 365-375 range. If you do not have a thermometer, drop a bit of flour into the oil. If it sizzles, your oil should be hot enough.
Work in batches while frying the chicken. The oil temp will fluctuate while the chicken is added, so you don’t want to overcrowd the pan. I recommend 4-5 pieces of chicken in the fry oil – but this can vary depending on the pan size. As a rule of thumb, don’t let the chicken pieces touch eachother in the pan.
Place the chicken in the oil and lay it out away from you (you don’t want hot oil to splash at you). Use tongs to move the chicken after a minute or so to avoid sticking to the pan. Fry until golden brown and then flip. Each side will usually be about 5-7 minutes.
You can use a thermometer to check the internal temperature of the chicken. Insert the thermometer into the thickest part of the chicken and ensure it is at 165 degrees.
Once done, use tongs to place the chicken on a clean rack to cool. Optionally, you can place the chicken in the oven at 250 to keep warm if you are making a large batch.
Once all the chicken has been cooked properly, prepare for flavor!
COATING THE CHICKEN IN SAUCE
When your chicken is finished frying, it’s time for the real hit of flavor – San Diego Sauce.
Two methods of Sauce delivery:
The Clean Way
Using a basting brush, evenly coat each piece of chicken with the San Diego Sauce. If you do not have a basting brush, spooning on the sauce will work fine… Or you can use method #2:
The Fun Way
In a Large heat-proof mixing bowl, add 2-3 ounces of sauce (a bit more than half of the 5oz woozy bottle). Optional: if you like things sweet, feel free to mix a drizzle of honey or a bit of brown sugar in with the sauce.
This chicken is amazing on its own, but if you are looking for sides to eat along with it, we recommend mac and cheese, mixed veggies, cole slaw, mashed potatoes, serving it Nashville style on a white bread with pickles, or making Chipotle Chicken Sandwiches!
However you serve it, make sure your table is set with San Diego Sauce!
After a pickle-brine marinade, the dredged chicken is pan-fried and tossed in San Diego Sauce. Smoky chipotle and garlic flavor makes this recipe irresistible.
Course Main Course
Cuisine American
Keyword chicken recipe, fried chicken, hot chicken, hot sauce recipes, san diego food
Prep Time 30 minutesmins
Cook Time 15 minutesmins
Servings 5
Ingredients
1-2lbChicken Breastcut length-wise into thick strips
1/4cupPickle juicefor brining
3ozSan Diego Sauce
1-2cupsButtermilk(egg wash can substitute)
2 cupsFlourAny (I used all purpose)
OilTo fill about 2 inches or so on a cast iron pan or skillet
as desiredSeasoningsBlack Pepper, garlic powder, salt
OPTIONAL
Cornstarchhelps give the chicken a perfect crisp, but can be omitted in a pinch
1tbspHoney or Brown Sugarif you want to add sweetness to the sauce coating, mix with San Diego Sauce
1tbspMelted ButterIf you want to add richness to the sauce coating
Additional spices to tasteAdding Cayenne pepper, paprika, and garlic powder to the brine and flour helps flavor the chicken
Instructions
Grab a large ziplock bag (or mixing bowl) and add your chicken and pickle brine. seal/cover and refrigerate for an hour. (optional but recomended).
Heat your skillet/cast iron pan and oil to 375 degrees on Medium high. Keep watch to avoid overheating.
In a mixing bowl, pour buttermilk (or egg/water combo). Optionally, you can add additional spices (or San Diego Sauce) to the wet ingredient bowl and mix well. In a separate bowl, combine the flour, cornstarch (optional), and seasoning. Mix well.
One at a time, dunk the chicken pieces in the flour mixture, then the buttermilk, then back in the flour mixture.
Place the chicken in the oil and lay it out away from you (you don’t want hot oil to splash at you). Use tongs to move the chicken after a minute or so to avoid sticking to the pan. Fry until golden brown and then flip. Each side will usually be about 5-7 minutes.Â
Use tongs to place the chicken on a clean rack to cool. Optionally, you can place the chicken in the oven at 250 to keep warm, if you are making a large batch.
Using a basting brush, evenly coat each piece of chicken with the San Diego Sauce (optionally mixed with melted butter and honey)
Get ready to add a taste of California sunshine to your meals with San Diego Pepper Company’s San Diego Sauce! This unique and flavorful hot sauce isn’t just about adding heat; it’s a journey to the heart of San Diego’s culinary scene, offering a smoky chipotle and garlic experience that elevates ordinary dishes to delicious new heights.
More Than Just Smoke and Spice:
While smoked chipotle peppers provide the backbone of San Diego Sauce, don’t underestimate its complexity. Hints of garlic add a savory depth, creating a well-rounded flavor profile that goes beyond simple smokiness. This mild-medium heat makes it perfect for those who enjoy spice but don’t want their taste buds overwhelmed.
A Versatile Condiment for Everyday Use:
Unlike fiery hot sauces reserved for special occasions, San Diego Sauce shines in its everyday versatility. Drizzle it over tacos, burritos, and quesadillas for a smoky and flavorful kick. Add a dollop to eggs, burgers, or grilled chicken for a unique twist on classic dishes. Even elevate your soups and dips with a touch of San Diego Sauce, discovering its ability to transform ordinary meals into culinary adventures.
Made with Local Love:
San Diego Pepper Company takes pride in adding a personal touch to everything. Their San Diego Sauce is handcrafted in small batches, capturing the spirit of local cuisine. With every bottle, you support a passionate husband and wife team dedicated to sharing San Diego’s vibrant flavors with the world.
With a unique blend of communities and many diverse backgrounds in San Diego, the cuisine is no different. We wanted a local hot sauce that highlights the staple foods you associate with San Diego, but also blends well with food from any culture. That’s where San Diego Sauce got its name.
With hot sauce, heat isn’t always the most important thing. A sauce can have the hottest peppers, but if the flavor isn’t there, it doesn’t leave you wanting more. San Diego Sauce is a spicy and bright blend of chipotle and garlic that packs a ton of flavor into any meal, without taking over.
In San Diego, food staples such as carne asada fries and fish tacos might be the first things that come to mind for many. However, as anyone who lives here knows: other cultures bring a wide variety of amazing foods that make our cuisine what it is. This inspired the flavor profile of San Diego sauce was born. The flavors in San Diego Sauce can highlight the unique aspects of any dish, while also adding some spice. Whether you’re enjoying Korean fried chicken on Convoy, shawarma made fresh at home, burgers and brews in OB, or loco moco while watching the waves – San Diego Sauce can take your meal up a notch.
Through a long (although tasty) trial and error, we have perfected a sauce that can take ANY dish to the next level.
Hi! I’m Kieran – I make up half of the San Diego Pepper Company.
For me, hot sauce goes on everything. Growing up, it would get added to just about anything that was for dinner. Fries and ketchup? Hot sauce goes in the ketchup. Pizza night? No chance, that’s a hot sauce night with pizza served underneath. A salad after a long football practice? Hot sauce gets mixed in the ranch. If mornings were a bit too hectic, my brother and I would throw tortilla chips in a ziploc bag with sauce to shake up and snack on for a quick breakfast… in third grade * You name it, I’ve probably added hot sauce to it – it’s a part of how I was raised.Â
Fast forward some years and I am in the Caribbean for a week. My incredible wife Jacklyn, who I fell in love with during our college years, and I, are enjoying a sun-soaked honeymoon. For Jacklyn growing up, spicy food was something to avoid, not enjoy. While staying in Saint Thomas, USVI, we ate some of the most amazing food – almost all of which was served with pepper sauce. This was the spark that made Jacklyn begin enjoying spice in the things she ate.
When we returned home – we ran out of the sauce we brought back from our honeymoon quickly – so we took things into our own hands. That’s where San Diego Pepper Company was born – to add a little bit of spice to our love for San Diego.
Creating the Sauce
At this time, we didn’t think much of what we were doing – we just were having fun experimenting with new recipes. After plenty of time chopping peppers, blending, cooking, and adjusting spices, we had some great sauces we used consistently. We gave away some samples and decided we wanted to share with everyone!
After nearly a year figuring out the hoops we needed to jump through, we figured out how to do things on our own and take it to market. For us, San Diego Pepper Company is about being local. We make each batch ourselves. We label the bottles by hand. We decided early to support local nonprofits. Once we were able to book our kitchen for the first time, we were to take our vision for a quality, local, and honest hot sauce company and make it real.
From the bottom of our hearts, we appreciate the support we have from every single person – local or not. If you took the time to read about our story, thank you. We will continue to put in honest effort in everything we do as San Diego Pepper Company.
