Make these fantastic spicy treats at home using Capital Punishment sauces.


Chilli Chocolate Mousse

The brutal Bhut Jolokia pepper in our Lethal Injection sauce becomes a slow burn when combined with dark chocolate. Chilli and chocolate are best friends in the kitchen, and this recipe brings them together perfectly.

7x egg whites

170g dark chocolate

40g caster sugar

1/2 a teaspoon lemon juice

Pinch of sea salt

2x teaspoons Lethal Injection Hot Sauce

Break the chocolate into chunks and melt with the sugar in a bowl suspended at the top of a pan of simmering water.

With the chocolate melting, separate the egg whites. Try to find something useful for the yolks (probably a mayonnaise), they are surplus to requirements in this recipe. Whisk the egg whites and lemon juice until they form soft peaks, do not over- whisk.

Remove the chocolate from the heat, and quickly fold in the hot sauce and 1/3 of the egg whites with a spatula, until most of the chocolate is incorporated. It will appear lumpy and horrible at first - have faith, keep folding. Gradually add the rest of the egg whites until it looks like chocolate mousse. Be gentle, otherwise you will lose the fluffy texture. Sprinkle the sea salt in towards the end, so you have a few crunchy salt crystals to discover when eating the mousse.

Spoon the mixture into four ramekins or cocktail glasses and refrigerate until set.

This recipe makes a fairly spicy chocolate mousse. The first bite is almost all dark chocolate on the palate, and the spice builds as you eat more of it. For a milder version, simply halve the amount of sauce. 

Suggested booze-pairing:

Tequila, straight up, or a dark rum such as Mount Gay or Angostura 1919


Double baked potatoes with Habanero

I first encountered double baked potatoes at the Rainbow Bar and Grill in Hollywood. These beauties are so rich, full of carbs and fat, that to call them a side-dish is very extravagant. I would serve them up with a salad and a crisp white wine.

2x baking potatoes

60g parmigiano reggiano

60g goat cheese

60g butter

1/2 cup of hopped spring onion

4x tspn Hangman's Habanero (or more to taste)

Bacon (optional)

Salt and pepper

Prick 2x spuds with a fork, brush with oil. Bake in preheated oven at 180 degrees C for 60 mins.

Cut spuds in half, scoop out flesh, stick shells back in the oven. The shells should get crispier while you complete the next step.

Mash potato flesh with chopped spring onion, parmigiano, goat cheese, butter, seasoning, and 2 tspn habanero per spud. Return to oven with some extra parmigiano and bacon (if you do bacon) on top. Bake for another 20 mins.

Booze pairing: Helm Premium Riesling, Canberra region.


Hangman's Habanero Fish Fajitas

(also works with soft tacos, and you kind of feel you're getting more with the smaller tacos)

Serves 4

50ml lime juice

1 shot tequila

Grated rind (zest) of one lime

1 tablespoon olive oil 

2 teaspoons ground cumin

2 teaspoons smoky paprika

Hangman's Habanero hot sauce

1 clove garlic, minced

750g firm fish like Moonfish, Swordfish or Mahi-Mahi, cut into 3cm cubes

1 onion quartered lengthwise and peeled 

1 cup chopped ripe tomatoes 

1 cup coriander

8 corn tortillas 

1  250ml tub sour cream

Lime wedges

1. In a bowl, combine lime juice, zest, tequila, oil, cumin, oregano, 6 tablespoons hot sauce, and garlic. Add fish and onions, mixing well, cover with cling-wrap and refrigerate for an hour or two.

2. Chop tomatoes, add a little olive oil and pepper, set aside. Chop the coriander .

3. Heat tortillas on grill or a dry frypan, turning once, until softened and lightly speckled brown, 30 to 60 seconds.

4. Cook fish and onions, impaled on a bamboo skewer on a hot BBQ or grill, or in a very hot oiled pan.

5. Load tortillas with fish and onion, tomato salsa, coriander, sour cream, and a squeeze of lime. Pour on more Hangman's Habanero sauce as required. Fold them up, gobble with copious amounts of cold beer.

Booze pairing: Corona or Negra Modelo beer. Duh.