Category Archives: Original Hot Sauce Recipes

BLT Deviled Eggs

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Rating: 4.2/5 (5 votes cast)

BLT Deviled Eggs

*makes 2 dozen

4 thick-cut bacon slices, diced
12 hard-cooked eggs
1/2 cup light mayonnaise
2 Tbsp Creole mustard
1 Tbsp Kyvan Original Hot Sauce
1/4 tsp table salt
2 Tbsp minced scallion
a small handful of quartered grape tomatoes
arugula or watercress * ground black pepper
KYVAN Original Hot Sauce


cook the bacon in a small non-stick skillet over medium heat until crisp
{about 8 to 10 minutes}
stir the bacon on occasion w/ a wooden spoon to be sure that it browns evenly
you may find a good bit of the fat will render
so once the bacon is ready to be removed from the skillet
simply use a slotted spoon & place on a thick pillow of paper towels to drain

cut the eggs in half & remove the yolks
mash the yolks well in a medium bowl w/ a fork
whip in the mayonnaise & mustard w/ a fork
stir in the hot sauce, salt & the scallions

fill a disposable pastry bag w/ the yolk mixture
snip the end of the bag about an inch from the bottom
fill the egg white halves
top with the bacon & tomatoes
refrigerate until ready to serve
just before serving 
top with the lettuce, freshly ground pepper & additional hot sauce


KYVAN™ Vegetable Dip

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Rating: 4.3/5 (6 votes cast)

1 16 oz. container sour cream
1 1.4 oz. pkg. vegetable soup mix
1/4 cup KYVAN Original HOT Original Sauce

MIX all ingredients in medium bowl and chill in refrigerator.
Stir and serve with vegetables, crackers, or chips.

KYVAN™ Original Hot Wings

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Rating: 5.0/5 (8 votes cast)

Bag of chicken drummettes
KYVAN Original Hot Sauce

Fry wings until crisp. Place 15 wings in a bowl and pour-in 1/2 cup of Hot Sauce.
Place a lid on the bowl and shake until wings are covered with the sauce.

KYVAN™ Brunswick Stew

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Rating: 4.3/5 (10 votes cast)

1 pound ground beef
3 pound whole chicken
2-14oz cans of cream corn
1 can of diced petite tomatoes 28oz
2 cans of butter beans 14oz. (drained)
2-14oz. cans green peas (drained)
1 large onion (diced)
1 bottle KYVAN Sweet BBQ Sauce
2 tablespoons worcestershire sauce
1 jar KYVAN Mild Salsa
1/4 cup parsley
1/2 tablespoon salt
1 tablespoon black pepper
2 teaspoons KYVAN Original Hot Sauce
68 fl-oz. of water (about 8 1/2 cups)

Put water and whole chicken in a big pot and boil chicken until done.
Remove chicken from pot but do not discard the water (broth).
Debone the chicken and cut into small pieces (place cut chicken pieces back in the broth).
Brown ground beef in skillet and drain.
Place ground beef and all of the other ingredients in the pot and simmer on low heat for 1 1/2 to 2 hours occasionally stirring.

Linda Black’s Sausage and Egg Casserole

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Rating: 4.5/5 (11 votes cast)

2 cups shredded cheddar cheese
1/2 cup KYVAN Mild Salsa
4 eggs (slightly beaten)
2-1/2 cups whole milk
3/4 teaspoon dry mustard
1 10oz. can cream of mushroom soup
1 teaspoon KYVAN Original Hot Sauce
8 slices of bread (cubed, no crust),
1 lb sage sausage (browned and drained)

Combine soup, 1/2 cup milk, 1/2 cup KYVAN mild salsa, and hot sauce in a bowl.
Layer bread, sausage, and cheese in large glass baking dish.
Mix eggs, 2 cups milk, and dry mustard in a bowl and pour over layers.
Top with soup mixture. Cover and refrigerate overnight.
Bake at 350 degrees for 1 1/2 hrs uncovered.

Linda Black’s Red Beans & Rice

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Rating: 4.4/5 (7 votes cast)

1lb. ground beef
1lb. turkey smoked sausage (cut in multiple circular pieces)
1 can of diced tomatoes 28oz.
3 cans of dark red kidney beans 16oz (drained and rinsed)
1/2 onion (diced)
6 bay leaves (remove after cooking)
2 Jars KYVAN mild salsa
1 Jar KYVAN Hot Salsa
1 teaspoon oregano
3 tablespoons Worcestershire sauce
1 tablespoon white sugar
1 tablespoon KYVAN Original Hot Sauce
1 teaspoon salt
1/2 teaspoon black pepper

Fry and sauté meats, onions and drain.
Mix all ingredients in a cooking pot and simmer for 30 minutes.
Serve over white rice.

Linda Black’s Taco Soup

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Rating: 4.5/5 (8 votes cast)

1 lb. ground beef
1/4 onion (diced)
1/2 green bell pepper (diced)
1/2 red bell pepper (diced)
16oz. can dark red kidney beans (drained and rinsed)
15oz. can green beans (drained)
15oz. can yellow corn (drained)
15oz. can ranch style beans (don’t drain)
2-15oz. cans diced tomatoes (refill both cans with water and pour in soup)
15oz. can chicken broth
2 Jars of KYVAN mild salsa
2 teaspoons KYVAN Original Hot Sauce
2 packs of dry taco mix
1 pack of dry ranch dressing mix

Fry and sauté meat, peppers, onions and drain.
Combine all ingredients in big cooking pot and bring to a boil.
Then reduce heat and cook for 30 minutes. Serve with corn chips.

KYVAN™ Steak Marinade

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Rating: 4.8/5 (8 votes cast)

1 16oz. Jar of KYVAN mild salsa
6 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1/2 cup olive oil
5 teaspoons parsley
3 teaspoons basil
3 teaspoons oregano
3 teaspoons rosemary
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper
1/2 teaspoon of KYVAN Original Hot Sauce

Combine all ingredients in a blender and liquefy.
Marinade ribeye or other steak for 8 hrs or more in refrigerator.
***Let steaks become room temperature before grilling. For more flavor, don’t remove any of marinade off steaks.
For a little less flavor, remove some of marinade off steaks before grilling.

KYVAN™ Chili

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Rating: 4.7/5 (10 votes cast)

4 lbs ground beef or ground turkey
1 large onion (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
2 28 oz cans crushed tomatoes
3 16 oz jars KYVAN Hot or Mild Salsa
1/4 cup chili powder
2 tablespoons cumin
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon KYVAN Original Hot Sauce
1 tablespoon salt
1 tablespoon sugar
1 15 oz can kidney beans (drained)
1 15 oz can black beans (drained)
3 cups of water
1/2 tablespoon cinnamon
Shredded cheese
Sour cream
Extra KYVAN Salsa for topping

Fry and sauté the ground beef, onions, and peppers together on medium heat.
Drain grease and put ground beef mixture in a big pot and add the remaining ingredients, except cheese, sour cream, and extra salsa.
Lower the heat and cook for 1 1/2 hrs. Stir periodically.
Serve in individual bowls and top with 2 tablespoons of salsa, 1 tablespoon of sour cream, and 2 tablespoons of shredded cheese.

KYVAN™ Deviled Eggs

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Rating: 0.0/5 (0 votes cast)

Dozen eggs (boiled)
KYVAN Savory Chicken Seasoning
2 teaspoons Dijon mustard
1/3 cup mayo
1 tablespoon minced onions
1/4 teaspoon KYVAN Original Hot Sauce
1/8 teaspoon black pepper
Salt to taste

Boil eggs, peel, and slice in half (lengthwise).
Remove yolk halves and place in a bowl.
Place the egg white halves on a serving platter.
Mix the yolks and all of the other ingredients together (except BBQ Rub and chicken seasoning) with a fork.
After mixing, spoon egg yolk mixture into the egg white halves.
Sprinkle desired amounts of Chicken Seasoning and BBQ Rub on top of each.

KYVAN™ Beef Tacos

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Rating: 4.7/5 (9 votes cast)


1 lb. ground beef

1 cup KYVAN Honey Apple Salsa

1 tablespoon KYVAN Original HOT Sauce

1 teaspoon KYVAN Gourmet Steak & Hamburger Seasoning

1 (1 oz) pack taco seasoning mix(dry)

8 taco shells, heated

Shredded lettuce, shredded cheese, sour cream, extra KYVAN Honey Apple Salsa



Cook beef in skillet over medium-high heat until brown and drain.

Lower the heat and stir-in salsa, hot sauce, KYVAN Gourmet Steak & Hamburger Seasoning, and taco mix.

Cook 5-8 minutes, stirring often.

Spoon meat mixture into taco shells. Top with desired amounts of lettuce, cheese, salsa, and sour cream.