11/25/2011
by Scott Roberts
0 comments
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
11/21/2011
by Scott Roberts
3 Comments
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
11/20/2011
by Peppers and More
3 Comments
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
11/17/2011
by John Z
3 Comments
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.
11/09/2011
by chilebrown
3 Comments
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.
11/01/2011
by Ryan Graub
3 Comments
Ingredients:
Habanero, Water, Vinegar, Bay Seasoning, Sea Salt, Granulated Garlic, Lemon Pepper, Coriander, Cumin, Citric Acid, Xanthan Gum and Sugar
10/27/2011
by Peppers and More
1 Comment
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
10/16/2011
by chilebrown
3 Comments
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.