Peppers and More » Hot Sauce Reviews

Weekly Firecast Episode 14 – Review of Red Hawk Premium Peppers Hot Sauces

Scott Roberts — Fri, 20 Jan 2012 12:44:39 +0000

This time out I review Red Hawk Premium Peppers Hot Sauces - Strawberry Scorpion Sting, B3 Bhut Jolokia Banana Blueberry, and Grounds For Divorce Hot Garlic Sauce. Continue reading →

Weekly Firecast Episode 13 – Review of Danny Boy The Tear Jerker Ghost Pepper Sauce

Scott Roberts — Mon, 09 Jan 2012 04:28:13 +0000

In this episode of the Weekly Firecast, I give you my first impressions of Danny Boy's Hot Sauce Co.'s The Tear Jerker Original Ghost Pepper Sauce. For more information, go to http://www.dannyboyhotsauceco.com.

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Scott’s Best Spicy Products of 2011

Scott Roberts — Sun, 01 Jan 2012 22:13:00 +0000

The following are items and companies I've chosen as featuring the best that have been released or that I've encountered for the first time during the 2011 calendar year. To qualify, this product either had to be released after January 1, 2011 or I would have tasted it for the very first time in the past year. Believe me, there were dozens of worthy sauces, seasonings and food enhancers I would have loved to include and so many product manufacturers that deserved a mention. But I had to narrow it down to the creme de la creme and give the "Scottvies" (with apologies to Dave DeWitt) to my top choices in each category.

Please bear with me as I speak with an upper respiratory infection. I hope my scratchy voice isn't too annoying to listen to, especially as it gets later into the video.... Continue reading →

BUEN APETITO WING SAUCE

chilebrown — Mon, 12 Dec 2011 02:52:13 +0000

Let’s begin with the “End”. This wing sauce is not for beginners. Ms. Goofy is crying a tear of ‘Red Savina’ pepper joy, or is it pain? Buen Apetito a Mexican grill located in Waterville,Maine has a reputation for excellent hot sauces. They now have created a wing sauce that has red Savina Habanero peppers in its ingredient mix. When I found a sample of this new sauce on my doorstep, I rushed to the store and bought some chicken wings. The thermometer outside our house reads a brisk 33 degrees. This will be perfect weather to fire up the grill and give this sauce a try. Continue reading →

Join Peppers and More on Facebook!

Scott Roberts — Fri, 25 Nov 2011 13:00:52 +0000

Peppers and More is happy to reintroduce our revamped Facebook page! Doug and I would appreciate it if you would "like" us to keep track of our updates and to join in the conversation. See you there! Link: https://www.facebook.com/pages/Peppers-and-More/204895119588983 Continue reading →

Review – Zane and Zack’s Stinger and Stinger X Hot Sauces

Scott Roberts — Mon, 21 Nov 2011 13:00:20 +0000

Why is it that every time I review a Zane & Zack's product, I can't find the bottle or jar for reference? When completing a review form posting on this site, I'll almost always go back to the product for a refresher in order to flesh out my original notes on it. When I went to grab my bottles of Stinger and Stinger X, the fantastic new sauces that helped Zane & Zack's World Famous Honey Co. snag the "Best of Show" honor at this year's ZestFest, they were no where to be found in my fridge.

Well, I also lacked a shot of the bottles themselves, even though I had plenty of pics with the sauce on food. Therefore, missing bottles equals no photos from me. What's worse is that there are very few high quality photos of ANY of Zane and Zack's sauces and dips on the internet to "borrow" (let alone Stinger and Stinger X, where they are non-existent); and even Zane & Zack's own website only has the low resolution pictures of the Stinger labels to see to the right of this text... Continue reading →

TAHITI JOE’S TROPI-GARLIC HOT SAUCE

Peppers and More — Sun, 20 Nov 2011 13:55:16 +0000

Ingredients: Aged Red Peppers, Garlic in Water, Ocean Clam Juice, Tomato Juice, Vinegar, Worcestershire, Honey, Habanero Peppers, Jalapeno Peppers, Onions, Parmesan Cheese, Carrots, Spices, Tic Gum Aroma: Very strong cumin smell followed by the garlic and the tomatoes.Reminds me of A-1 Steak Sauce... Continue reading →

Crushed Scotch Bonnet Pepper Sauce

John Z — Thu, 17 Nov 2011 23:07:44 +0000

Ingredients: Scotch Bonnet Peppers, Vinegar, Sugar, Spices. (fair amount of salt, although that is not listed, unless it is considered a spice). Appearance: The sauce looks OK in the bottle. The color is a pale yellowish / orange. It is much lighter than it appears in the photo. The consistency is weird, the sauce pours out in clumps. There is some texture from the pepper pulp, and a nice amount of seeds. The opening in the top of the bottle is unrestricted, which is good, as the thickness and clumping would clog a smaller opening. Even though it is not listed on the bottle ingredients, there must be some sort of emulsifier in the sauce. Continue reading →

BUTCHER BBQ, STEAK & BRISKET RUB and BARBEQUE SAUCE

chilebrown — Wed, 09 Nov 2011 13:27:42 +0000

We are having a lot of fun trying the Butcher BBQ lineup of rubs and sauces. I never needed an excuse to fire up my grill, but what a kick getting to sample and review quality rubs and sauces. Over the last few weekends we have been tempting our neighbors with heavenly odors of grilled meats and vegetables. We have dusted meats and vegetables with the ‘Texas Style Rub’. Once grilled, the BBQ sauce was painted on as glaze and then used as a dipping sauce. There is no secret here. We achieved great results with these products. It was fun to just pick a new protein and repeat the process. Continue reading →

Crabanero Hot Sauce

Ryan Graub — Tue, 01 Nov 2011 18:29:00 +0000

Ingredients: Habanero, Water, Vinegar, Bay Seasoning, Sea Salt, Granulated Garlic, Lemon Pepper, Coriander, Cumin, Citric Acid, Xanthan Gum and Sugar Continue reading →

R.I.P Brooklyn Mike

Peppers and More — Thu, 27 Oct 2011 12:08:54 +0000

Like the rest of my family that I have lost you will NEVER be forgoten.I may not have told you what you mean to me but you where the one always behind my sorry ass.I love you and may you rest in peace... Continue reading →

MAZI PIRI PIRI SAUCE

chilebrown — Sun, 16 Oct 2011 13:36:41 +0000

Being a hot sauce enthusiast, I am always on the look out for new and interesting hot sauces. While browsing through Saveur magazine an article about some small hand stirred authentic Portuguese hot sauce caught my eye. This sauce is made in New Jersey of all places. Piri Piri, which is the Portuguese name for the African ‘Birds Eye’ chile is the pepper in this mix. This sauce is tomato and oil based with whiskey as one of its ingredients. You now have my attention, so a bottle was quickly ordered. Let’s take a look at ‘Mazi Piri Piri’ sauce. Continue reading →

2012 Fiery Food Challenge JUDGE?

Peppers and More — Thu, 13 Oct 2011 20:51:28 +0000

Do you have what it takes to be a

2012 Fiery Food Challenge JUDGE?

Applications are being accepted for those who wish to judge in the 2012 FFC. If you would like to be considered for one or more of the six sessions during the week preceding the show, email Judy Magouirk Fuhrhop at judymagouirk@att.net and request a form

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California Chili Hot Sauce

John Z — Tue, 11 Oct 2011 12:54:19 +0000

Appearance: This sauce is a nice light brick red color. Texture: California Chili Hot Sauce is a thick sauce, with a lot of pepper pulp and even small pepper seeds. It is not quite as thick as ketchup. Aroma: Nice aroma of Cayenne Pepper , and a hint of vinegar. Taste: The first taste that comes through is Garlic. That is followed with a salty Cayenne Pepper taste. The vinegar is barely noticeable. Heat Level: This sauce has a heat level of 2.5 to about 3 on a scale of 1 to 10. Although it is not very hot, the heat it does have tends to linger for several minutes. Overall Impression: This sauce has a nice balanced flavor, and works well on burgers, French Fries, eggs, and when added to cooked pork. It also works well on rice dishes and on tacos. This sauce did not work well when used in cooking things like hot wings, as the combination of the sugars and thick texture caused the sauce to caramelize and burn before the wings were done. I fixed that situation by cooking the wings until they were done, then adding this sauce to them, and putting them in a hot oven for about 5 minutes. This dried out the sauce, and caused it to stick to the wings quite well. Be warned though, that if you heat this sauce for 10 minutes in a hot oven, it will overcook. Continue reading →

My Blackstone’s Hot Sauce Experience

Vic — Wed, 03 Aug 2011 21:27:01 +0000

So I took my turn at Blackstone's products this weekend after seeing them practically everywhere. Geez, it seems like every day another review or video was popping up somewhere. That means there are a ton of great reviews on several different sites of many of Blackstones product line, so do your homework, search around and get educated in making your purchase choice. Or Hell, do like me and buy the whole line.

"Why do we do this? Hmmm well lets see, the best reason I can think of … is the love What I mean by that is competition . What will he come up with next , and its not a competition between others with the same interest either. it’s a competition within. If I cant compete with myself everyday then I have already lost, ( do you know what I mean? ) So pushing myself to constantly think up new ways to express myself through a hobby or choice of what I can do. It totally consumes my thought process" Continue reading →

2011 Hot Sauce festival…

Peppers and More — Tue, 02 Aug 2011 20:57:43 +0000

In the twenty-one years since its inception, what started as a friendly contest between Austin and San Antonio has become one of the largest annual contests in the world, the Austin Chronicle Hot Sauce Festival. FREE to the public (with a donation of three healthy, non-perishable food items or a cash donation to the Capital Area Food Bank of Texas), the event draws upwards of 15,000 spectators and more than 350 entries every year. This year the Austin Chronicle Hot Sauce Festival will take place on Sunday, August 28 at Waterloo Park from 11:00am to 5:30pm. The Austin Chronicle Hot Sauce Festival is presented in conjunction with the Capital Area Food Bank (CAFB). Three healthy, non-perishable food donations or a cash donation for CAFB are requested. Purchase raffle tickets at the festival to be included in the drawing for this year's Sizzling Summer Raffle prize packages (up to 5 packages available valued at more than $500 each). There's no limit – purchase as many as you'd like! $1 each or 6 for $5. Every $1 raffle ticket purchased allows the Food Bank to provide $5 worth of nutritious food to Central Texas families. Continue reading →

BUEN APETITO MICHOACAN VERDE

chilebrown — Fri, 29 Jul 2011 12:30:09 +0000

A journey that starts in Michoacan, Mexico and ends in the kitchen of ‘Buen Apetito Grill’ is the sauce on our plate today. Michoacan Verde Sauce is a sauce that ‘Dalia’ a cook at Buen Apetito brought from her native land to cook in this Waterville, Maine restaurant. This is a tomatilla and jalapeno hot sauce. This sauce is used daily in their restaurant. Buen Apetito has a great reputation for making quality hot sauces. As some of you may know, I am a big fan of green sauces and am anxious to give this a try. Continue reading →

Vic Goes Gourmet……

Peppers and More — Fri, 08 Jul 2011 12:33:50 +0000

Salsa Casera

Jalapeno

Our Jalapeño hotsauce is made from fresh, ripe, red Jalapeños and some fresh sweet peppers. We bring them into our packing plant. We chop them up. Then we mix them with a little vinegar a little salt and stuff them into our custom made bottles. That’s about it. No science. No magic. We don’t make sauces that you can’t make at home. We make the sauces so that you don’t have to make them at home. And that leaves you more time to have fun. Continue reading →

Vic Clinco

Vic — Thu, 07 Jul 2011 11:51:56 +0000

I'm Back!! That's right... Be afraid, be very afraid!! My name is Vic Clinco and I am what you can sum up as being an obsessive Hot Sauce-A-Holic. But they say the first step in recovery is admission, so I have that going for me. I've been a serious and manic collector of Hot Sauce for over 15 years now and have amassed an ever growing and evolving collection that sits at 3300 unique, sealed, and unused bottles currently... Oh wait, I just got another bottle!! So you ask... "Well that's a waste of sauce if you don't use it!!" I have never looked at that way, my philosophy and I guess you can say angle is that this is my ultimate way of showing respect for the people who make something I truly love. I can think of no better way to honor the producers and makers then to preserve and display their hard work, their passion, their love for what they do. It's a testament to the countless hours they put into making or creating something for someone else to enjoy. It's my own little museum, my Hall of Champions, my homage to the craft. Oh and it makes a bad ass man cave to boot, kind of a bonus if you ask me!! But hey, I'm partial. Continue reading →

UNCLE BRUTHA’S ALLSAUCE No. 9

chilebrown — Tue, 05 Jul 2011 22:45:57 +0000

Multiple award winning with over 30 professional food industry awards is Uncle Bruthas’s Allsauce No. 9. “A bold, unencumbered flavor set our sauces apart from the many in an overcrowded field of mediocre offerings’ states the label on this version of salsa verde. I love salsa verde and will be looking forward to trying this gourmet hot sauce. I would like to state that I have tried this sauce in the past and have loved it. I liked it so much that I ordered it again. There was a problem with consistency. One batch varied from another. They both were delicious but different. Continue reading →