3 ways to use our Indigenous Sauces

3 ways to use our Indigenous Sauces

Diamondback Juice Hot sauce

Our fresno chili, habanero sauce is definitely the "Go-to" hot sauce when your looking for something to had flavor and spice to any dish. I can confidently say without a doubt, this sauce will have you coming back for more. Out of the 3 sauces, I can say this can be used literally on any dish. My favorite would have to be red chili beef.

first you will need:

  • 1 lb (450g) beef (such as sirloin, roast or flank steak)
  • 1 onion, rough chopped
  • 3 cloves garlic, minced
  • 1 can (14 oz / 400g) diced tomatoes
  • 1 cup beef broth
  • 1 bottle Diamondback Juice Hot sauce
  • Salt and pepper to taste
  • Chopped fresh cilantro (optional, for garnish)
  • 1 small can of chipotle pepper with adobo
  • 4 bay leaves


  1. With a skillet brown the meat (for flavor)
  2. with the same pan cook your veggies to open aromatics.
  3. in a slow cooker (I use Insta Pot) place all ingredients; meat, veggies, stock, hot sauce etc. into the pot.
  4. slow cook for minimum of 10 hours ( check every hour after for desired tenderness)
  5. once ready shred meat with forks and place into conatiner.
  6. with the left over stock, pour into the same container with meat til meat is covered and discard the remaining juice.
  7. use on top of rice and add eggs, pico, cheese and avocado.
  8. Enjoy!!


Sonoran Desert Drip Hot sauce

Our Hatch green chili hot sauce is a versatile sauce used for topping breakfast foods, slow cooking chicken or marinating pork in. With our preference we love to use it with ribeye steak and eggs. For reference check out a short video on our Instagram page to see how it's done.

first you will need:

  • Skillet or cast iron (flat top will work)
  • Ribeye steak (which ever cut of meat you prefer)
  • 2-3 eggs ( how ever many desired)
  • "Sonoran Desert Drip" hot sauce
  • an empty stomach

Now like a grilled cheese, the recipe is basically in the name. Cook the the steak to the desired temp as well as your eggs. Now comes the fun part. Douse your plate with our delicious Navajo Mikes hot sauce and watch how the sauce engulfs the food with color, aromatics and presentation like nothing you've seen before. Now for the best part. With a fork, combine the freshly cooked steak and the oozing fresh pierced eggs drenched in sauce together and welcome that bite to flavor town. Population YOU. Repeat until there is nothing left to conquer. Mission accomplished.

Monster Venom Hot sauce

With this sauce I specifically use if got my proteins. Whether it be steak, fish or chicken, it will complement any occasion. Think of it as a Southwest steak sauce with a subtle kick. When we produced this sauce i wanted a light note of hickory and the back end heat of the habanero pepper combined with dark chili peppers from our region. And with that, my favorite dish to make with this would have to be the Southwest eggs Benedict.

First you will need:

  • Thick cut of ham
  • english muffin
  • 2 eggs
  • 1 tomato
  • 1 yellow onion
  • cilantro
  • hollandaise mix
  • 1 bottle Monster Venom Hot sauce


  1. Pan fry the ham
  2. toast the english muffins
  3. dice the tomato, onion and cilantro to make pico
  4. cook eggs to desired temp (I prefer over medium)
  5. hollandaise mix usually are add water mixture with directions, for time i usually us this route.

Now place the english muffins facing up, split the ham and place on both surfaces. Next you will place your eggs on top and cover your eggs in hollandaise sauce. Open the bottle of Monster Venom and lightly pour over the hollandaise and bring color to the dish.

Once the desired amount is on, top your beautiful creation with pico and take a picture, because you'r gonna want to remember this moment that you've created for yourself. The richness of the hollandaise complemented with the smokey robust flavor of our sauce will make this signature dish one for the books.

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