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Hilo Farmer's Market
The Hawaiian Herb & Spice Co.




Combine one chopped tomato, 2 tablespoons chopped cilantro, 2 thinly sliced green onions and 2 tablespoons Hinges of Hell Sauce; blend well. Makes 1 1/2 cups.



1 pound ground turkey3 tablespoons bread crumbs
1 tablespoon fresh chopped tarragon or 1 1/2 teaspoons dried tarragon
2 tablespoons Hinges of Hell Sauce
1/8 teaspoon coarsely ground pepper
Salt to taste
Hinges of Hell Salsa 

Combine all ingredients, except Hinges of Hell Salsa; mix together lightly. Form into 4 patties. Barbecue or grill, about 4 o 5 minutes each side, until meat springs back when touched and is no longer pink. Serve with Hinges of Hell salsa. Makes 4 servings.



36 tortilla chips
1/2 cup Hinges of Hell Salsa
1 cup grated sharp Cheddar cheese (about 4 ounces)
1 cup grated Monterey Jack cheese (about 4 ounces)
1 small avocado, peeled, seeded and chopped
1/4 cup minced fresh cilantro

Preheat oven to 475°F. Arrange tortilla chips on a large baking sheet. Top each chip with a generous teaspoon of Hinges of Hell Salsa. Combine Cheddar and Monterey Jack cheese in a medium bowl. Sprinkle cheese evenly over chips. Bake nachos until cheese melts, about 5 minutes. Using a spatula, transfer nachos to a platter. Garnish with avocado and cilantro and serve immediately. Makes 6 servings.



3 pounds pork spareribs
1 onion, peeled and quartered
Peppercorns and bay leaf
1/4 cup Hinges of Hell Sauce
2 tablespoons honey
1 tablespoon soy sauce

Combine spareribs, onion, peppercorns and bay leaf in a stockpot. Add water to cover ribs. Simmer 45 mintues, or until meat is almost tender; drain. Combine Hinges of Hell Sauce, honey and soy sauce; blend well. Brush spareribs with sauce and barbecue over hot coals. Grill 15 to 20 minutes or until ribs are golden brown, turning and basting several times with sauce. Cut into serving pieces. Makes 6 servings.



10 whole jalapeno peppers
3/4 cup shredded Monterey Jack cheese
2 tablespoons chopped cilantro
2 eggs, lightly beaten
Panko or fine bread crumbs
Oil for shallow frying
Hinges of Hell Sauce

Split each pepper lengthwise and remove seeds. Combine cheese and cilantro. Fill peppers with cheese mixture. Dredge peppers in flour; dip in eggs. Dredge in panko. Fry until golden brown. Drain on absorbent paper. Serve hot with hinges of Hell as a dipping sauce.



2 taro corms, cooked and peeled
1 green bell pepper, seeded and diced
1/4 cup Hinges of Hell Sauce

Blend taro in a food processor, until smooth. Combine taro, bell pepper and Hinges of Hell Sauce; blend well.

*Serve with crisp tortilla chips or fresh vegetables.