3 Recipes Built for Smoking Guns

Some hot sauces announce themselves. Smoking Guns – Smoked Jalapeño Hot Sauce is more subtle about it — a slow curl of campfire smoke, a rich jalapeño warmth, and a depth that makes everything it touches taste like it was meant to be that way. It's the everyday workhorse of the Unhallowed lineup. Here's how to put it to work.

1. Smoked Jalapeño Breakfast Scramble

The sauce that makes you actually want to wake up.

Ingredients

• 4 large eggs
• 2 tablespoons Smoking Guns Smoked Jalapeño Hot Sauce
• 2 tablespoons butter
• ¼ cup sharp cheddar, shredded
• 2 strips thick-cut bacon, cooked and crumbled
• Salt and black pepper to taste
• Fresh chives to finish

Instructions

1. Whisk eggs with a pinch of salt and one tablespoon of Smoking Guns.
2. Melt butter in a nonstick skillet over medium-low heat. Add eggs and fold slowly with a spatula — don't rush this.
3. Pull off the heat just before fully set. Fold in cheddar and bacon.
4. Plate and hit with the second tablespoon of sauce and a scatter of chives.

The smoked jalapeño cuts right through the richness of the eggs without overpowering them. This is the breakfast you make when you're serious about mornings.

2. Smoking Guns Smoked Jalapeño Pork Chops

Smoky, seared, and built for the dinner table.

Ingredients

• 4 bone-in pork chops (about 1 inch thick)
• 3 tablespoons Smoking Guns Smoked Jalapeño Hot Sauce
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Fresh thyme and lemon wedges to serve

Instructions

1. Mix Smoking Guns, olive oil, brown sugar, garlic powder, and smoked paprika into a marinade. Season pork chops with salt and pepper, then coat all over. Let rest 30 minutes (or overnight for deeper flavor).
2. Heat a cast iron skillet over high heat until very hot. Sear chops 3–4 minutes per side until deeply browned.
3. Reduce heat to medium, add a pat of butter and fresh thyme, and baste the chops for 1–2 more minutes.
4. Rest 5 minutes before serving. Finish with a drizzle of extra Smoking Guns and a squeeze of lemon.

The smoked jalapeño in the marinade builds a crust that's dark, savory, and just hot enough to keep things interesting. Pairs perfectly with roasted potatoes or grilled corn.

3. Smoked Jalapeño Elote (Mexican Street Corn)

Street food, upgraded.

Ingredients

• 4 ears of corn, husked
• 2 tablespoons Smoking Guns Smoked Jalapeño Hot Sauce
• 3 tablespoons mayonnaise
• ¼ cup cotija cheese, crumbled
• 1 teaspoon smoked paprika
• Lime wedges and fresh cilantro

Instructions

1. Grill corn over high heat, turning occasionally, until charred in spots — about 10 minutes.
2. Stir Smoking Guns into the mayonnaise to make the elote crema.
3. Brush hot corn generously with the crema.
4. Roll in cotija, dust with smoked paprika, and finish with lime and cilantro.

The natural smokiness of the jalapeño plays beautifully against the char on the corn. This one disappears fast at any cookout.

The Sauce Behind It All

Smoking Guns earns its spot as the most approachable bottle in the Unhallowed lineup — but approachable doesn't mean ordinary. Grab a bottle and find out how far a great smoked jalapeño sauce can take you. Or start with all three original flavors and explore the full range with our Sacred Spice Triad 3-Pack.