Making spaghetti sauce with alligator peppers

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Alligator pepper is a kind of hot pepper, which grows wild in Louisiana. It looks like a jalapeño, but the difference that makes all the difference is that it’s berry-red instead of green. Alligator pepper is one of the ingredients in my spaghetti sauce recipe. It gives the sauce a distinctive flavor and heat, sort of an earthy spiciness.

There are other kinds of alligator peppers, as well as alligator pear, alligator lemon, even alligator banana and alligator figs. All of them grow wild in Louisiana and are considered dangerous.

So if you want to make real Louisiana spaghetti sauce with alligator peppers, you have to use your imagination. You’re on your own with that, but if you figure it out please let me know how it turns out, since I haven’t been there in a long time.

I decided to make spaghetti sauce using alligator peppers. It was a bad decision for three reasons: 1. They are almost impossible to find. 2. They are almost impossible to find. 3. They are almost impossible to find.

Alligator peppers (Capsicum annuum) are from the same family as bell peppers, cayenne peppers and paprika peppers. They look similar, but the difference is in their heat level. Alligator peppers are extremely hot, even hotter than habaneros and ghost peppers, which are already at the top of the Scoville scale.

Trying to find them was like trying to find a unicorn or a dragon’s tooth. I called every Asian grocery store within 100 miles of my apartment, and I called every produce wholesaler in the area too, including those that sell exclusively to restaurants and those that only sell product wholesale and don’t deal with customers at all. None of them had ever heard of them, and some had never even heard of “peppers” before I explained what they were.*

I saw some alligator peppers at the grocery store and decided to buy them to make a spaghetti sauce. They’re kind of cute, but they’re also pretty hot. It’s an interesting contrast, so I thought I’d share my recipe for alligator pepper spaghetti sauce.

We are the original alligator pepper. We are a company that specializes in the production of hot pepper sauces and products made with alligator peppers. We use no additives or preservatives in our products. Our unique process and blending methods produce a sauce that is fresh and flavorful.

The Alligator Pepper Company was founded by two business partners, Richard Davis and Joseph Baisden, who were raised in rural communities in Mississippi and Texas respectively. Their love for spicy food inspired them to create a line of pepper sauces that are second to none. They use only the freshest peppers grown on their farms and they take pride in using the best ingredients available to them when producing their hot sauces, jellies, mustards and other specialty items.

Alligator Peppers are not just an exotic ingredient; they are a truly unique product with a rich history. Alligator Peppers have been used by Native Americans and early settlers as a culinary delight, so much so that it is considered one of the oldest cultivated peppers in North America. The Alligator Pepper Company has brought this delectable pepper back to life as we know it today.

So, around the first of the year I was craving some good spaghetti sauce. As I usually do when I get a hankering for a particular recipe or dish, I started searching around to see what other recipes or dishes were out there that might be similar.

The two recipes I came across were both called Alligator Sauce and they were strikingly similar. The only difference between them was one called for mushrooms and the other didn’t. Both used an obscene amount of garlic. They both used ketchup as a base and they both called for a bunch of spices that are probably delicious but which made my head hurt just reading about them; especially paprika and cayenne pepper.

I decided to make both recipes, note the differences, then try to come up with my own version with the best attributes from each.


It’s not that the recipes are hard to make or time consuming, it’s just that a lot of them use ingredients that most people have never heard of. In fact, I’ve been told by several people that they’re going to treat this post like a cookbook and try out some of these recipes for themselves.

Bold prediction: In five years, alligator pepper will be as common in supermarkets as jalapeno peppers are today.

These are my experiences and opinions in cooking real, wholesome food. I love to cook and am inspired by real food and ingredients. And I’m not afraid to try something new.

I’m a mom and nutritionist who lives in Florida and loves to cook, garden, travel, read about all things food and drink related, write about it all for my blog, and spend time with friends and family.

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