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2844 North Whipple Street
Chicago, IL, 60618
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Asian Mushroom Cups

Kyle Janis

Look at that vegan goodness...


- 1 head of iceberg lettuce

- 3 large portabella mushrooms

- 1 can of bamboo shoots

- 2 cloves garlic

- 1 tsp freshly grated ginger

- 2 tbsp soy sauce

- 3 tbsp Soothsayer Perdition Hot Sauce, divided

- 1/2 tsp salt

- 1/2 cup radicchio

- 1 carrot

- 2 green onion stalks

- Olive oil



1.     Chop mushrooms into ¼ inch chunks, including stems. Place into a bowl and top with soy sauce and 2 tbsp of Perdition hot sauce. Mix thoroughly and set aside.

2.     Heat a tablespoon of olive oil in a frying pan. Mince garlic and grate ginger, add to pan once hot. Sautee until fragrant.

3.     Open and drain the can of bamboo shoots, add to frying pan. Immediately top with mushroom/sauce mixture. Sauté until the mushrooms cook down, roughly 10 minutes, stirring frequently for even coverage.

4.     As the mushrooms cook, thinly slice the green onion/radicchio and grate the carrot. Mix together.

5.     Once mushrooms are done, use a slotted spoon to transfer the mixture to a food processor while leaving most of the liquid in the pan.

6.     Pulse food processor to rough chop mushrooms and bamboo shoots, do not fully blend. If the mixture looks dry or won’t combine properly, spoon in cooking liquid at discretion and pulse until satisfied.

7.     Peel 4-6 whole leaves from head of lettuce, removing any thicker parts of the stem.

8.     Spoon mushroom mixture into lettuce cups, toping with green onion/radicchio/carrot mixture. Add final portion of Perdition hot sauce per taste. As Marilyn Monroe taught us, some like it hot.


Recipe makes 4-6 lettuce cups depending on how much is portioned per leaf. Don’t be greedy, there’s enough to share.

Harbinger Corn Salsa

Kyle Janis

Contributed by Rachel Loutos

- 8.5oz golden corn (1 can)
- 2oz diced green chiles (1/2 can)
- 1/2 red onion
- 1 lime
- 2 tbsp cilantro
- 2 tbsp Harbinger Roasted Red Pepper/Manzano Pepper Hot Sauce

1. Using a can opener, open the can of golden corn. Using the top of the can, drain excess liquid into the sink. One drained, add to medium sized mixing bowl.
2. Open the can of green chiles, adding half to the mixing bowl.
3. Dice onions and cilantro, adding to mixture.
4. Slice lime in half and juice into the bowl.
5. Add Harbinger Hot Sauce and mix thoroughly.

Serve as a dip, a topping for salad, or eat immediately with a spoon because it’s too good for you to control yourself.

Perdition Slaw

Kyle Janis


- 1/2 red onion

- 2 roma tomatoes

- 1 cup mixed greens

- 1/2 cucumber

- 1/4 cup Soothsayer Perdition Hot Sauce

- Freshly ground black pepper to taste



1.     Dice red onion, roma tomatoes, and cucumber (skin on)…place into mixing bowl.

2.     Rough chop mixed greens to break up larger pieces, add to mixing bowl.

3.     Pour hot sauce over veggies, mix thoroughly.

4.     Add to any and all sandwiches, ever.


Recipe makes roughly 2 cups of slaw.

Omen Hummus

Kyle Janis


- 1 ½ cans chickpeas

- 6 cloves garlic

- 1 jalapeno

- 1 lemon

- 1 lime

- 1/3 cup cilantro

- 1/3 cup Soothsayer Omen Hot Sauce

- 1/3 cup tahini

- 2 tsp salt

- 1 tbsp reserved liquid from chickpeas

- Olive oil

- Smoked paprika



1.     Roughly chop garlic, jalapeno, and cilantro, place into food processor.

2.     Add chickpeas, tahini, salt, hot sauce, and reserved liquid to food processor.

3.     Halve the lemon and lime, squeeze juice into food processor.

4.     Pulse until the mixture is a coarse puree. You know, like how hummus looks.

5.     Remove from food processor into a bowl for immediate or future consumption. Drizzle with olive oil and dust with smoked paprika.


Recipe makes roughly 4 cups of hummus.

Perdition Guacamole

Kyle Janis

- 6 large hass avocados
- 1/2 red onion
- 1/2 cup cilantro
- 1/4 cup Perdition Orange Habanero Hot Sauce
- 6 cherry tomatoes
- 1 habanero pepper
- 1 lime
- 1 tbsp kosher salt

1. Slice avocados and scoop into a large bowl.
2 Dice red onion, cilantro, cherry tomato, and habanero pepper…adding each to the avocado bowl.
3. Slice lime in half and squeeze over mixture.
4. Pour in Perdition Orange Habanero Hot Sauce
5. Using a potato masher or large mixing spoon, combine the ingredients while breaking up the avocado.
6. Once a desired consistency has been reached, sprinkle in the salt and mix thoroughly.
7. Serve with corn tortilla chips or on your favorite Soothsayer recipe!

Makes a bunch of cups of guacamole; serves 10 or one really hungry avocado enthusiast.

Omen Salad Dressing

Kyle Janis

Contributed by Rachel Loutos

- 3 limes
- 1 cup cilantro
- 2 cloves garlic
- 3 tbsp olive oil
- 2 tbsp Omen Jalapeno Garlic Hot Sauce
- 1/4 grapefruit

1. Put cilantro, garlic, olive oil, and Omen Hot Sauce into a food processor.
2. Juice lime and grapefruit into the processor, watching for any seeds.
3. Pulse in food processor until desired consistency is reached.
4. If using immediately, add ¼ avocado to add a creamy flavor to the dressing.

Makes roughly ½ cup dressing. Eat on vegetables to get healthy.

Harbinger Falafel

Kyle Janis

Ohhhh heaven is a place on earth.


- 1 can chickpeas

- 1/2 red onion

- 1/4 cup parsley

- 1/4 cup cilantro

- 5 cloves garlic

- 1/4 cup Soothsayer Harbinger Hot Sauce

- 5 tbsp flour

- 1 tsp baking flour

- 1 tsp salt

- 1 tsp black sesame seeds

- Panko bread crumbs

- Vegetable oil for frying

- 4 whole wheat pitas (optional)

- Perdition slaw mix (optional, see recipe)

- Omen hummus (optional, see recipe)



1.     Peel and rough chop onion and garlic, place into food processor.

2.     Rough chop parsley and cilantro, add to food processor.

3.     Open can of chickpeas and drain. Once drained, add to food processor along with salt, sesame seeds, and hot sauce.

4.     Process until blended, but still chunky.

5.     Add flour and baking flour, pulse until mixed.

6.     Remove paste and place into a bowl. Refrigerate for at least two hours, until mixture thickens.

7.     Form the mixture into golf ball sized spheres and place on a parchment paper covered plate.

8.     Pour panko crumbs onto a separate plate. Take each falafel ball and press each side into panko, shaping the ball into a patty.

9.     Fry patties in vegetable oil heated to 375F (roughly a half inch cover of your preferred pan), 1-2 minutes per side. Remove with a slotted spoon and drain on paper towel.

10.  Stuff into pita with optional hummus and slaw. Or go nuts and eat them right on the spot. Be careful, they’re hot.


Recipe makes roughly 16 falafel patties, serving 4.