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Makes about 2 cups [a little goes a long way!

Mad Hatter Hot Sauce

  • 2 bricks of feta cheese,
  • 8 ounces each 3 whole jalapeno peppers
  • 1/4 cup Mad Hatter Hot Sauce
  • 1 bulb garlic
  • the juice of half a lemon
  • the zest of half a lemon
  • salt and pepper
  • In a large bowl, crumble the feta bricks. [Crumbling the bricks yourself works best, but if you can only find crumbled feta that is fine.]
  • Add chopped jalapenos, the zest of half a lemon, and the juice of half a lemon.
  • Squeeze the roasted garlic out of the bulb directly into the feta.
  • Add 1/4 cup of olive oil and mash with a fork.
  • You want the feta to be a bit “wet” – I can best describe it as a cross between a spread and a dip. There is no right or wrong – make it however you’d like.
  • Taste the feta and season with salt and pepper.
  • Serve with pita chips, warm pita or naan, or spread it on sandwiches.
  • Store it in the fridge for up to one week – I find that I like it best at room temperature, so allow it to sit out for about 30 minutes before serving.
  • We also think it would be great with some Kalamata olives.
Courtesy Mad Hatter Foods