TRS Extra Hot Crushed Red Chillies are known for its powerful and spicy odour. It can be used as a topping for pizza, Raita, soups, and other dishes. If you want to make your delicious sauce, you can also add the Extra Hot Crushed Red Chillies to hot oil that you can enjoy whenever you want to. Because of its extreme spice, consuming the TRS Extra Hot Crushed Red Chillies uncooked is not recommended. Crushed chillies are used in many Indian dishes as a seasoning to add spice, flavour, and colour. Did you know that red chillies are also rich in vitamin C, potassium, and magnesium? On top of the rich flavour, crushed red chillies are also loaded with health benefits like the capsaicin compound that can help prevent prostate cancer. They are also rich in antioxidants that help fight oxidative stress in your body and help boost metabolism to burn more calories throughout the day. Storage Instructions: Once opened, make sure you store the product in an airtight container to retain its freshness and aroma. Store in a cool, dry place and keep away from humidity. Recipe Suggestions For TRS Extra Hot Crushed Red Chillies If you are wondering what dish you can make using the TRS Extra Hot Crushed Red Chillies, check out this recipe below that you can easily cook at home: Steak With Hot Sauce Butter, Corn, and Spinach Salad Calories: 220 Total Prep and Cook Time: 70 minutes Serving: Serves 4 people Ingredients you will need: Canola oil (for the grill) 4 tablespoons unsalted butter (at room temperature) 2 strips steaks (1 inch thick; about 2 pounds total, at room temperature) 1 tbsp of Extra Hot Crushed Red Chillies (mixed with hot oil) black pepper 5 ounces of baby spinach (about 6 cups) 4 ears corn (shucked) 2 tbsps olive oil 1 tbsp of red wine vinegar 2 scallions (sliced) Method for cooking: Heat your grill in medium flame. Once it is hot enough, clean it using a wire brush. Oil it with Canola oil. Mix the butter, hot oil, and TRS Extra Hot Crushed Red Chillies until it reaches a smooth consistency. Set aside. Season the steak with ¾ tsp salt and ½ tsp pepper. For a medium-rare steak, grill each side for 3-5 minutes. Marinate with half of the hot-sauce butter and let rest for 5 minutes. Remember to slice against the grain of the meat. Grill the corn until brown and tender. Combine it with spinach, scallions, olive oil, vinegar, and ¼ tsp of salt and pepper in a large bowl. Serve the steak topped with the remaining hot-sauce butter and the salad on the side.