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First, we’d like to thank Monty for sending us 2 sets of his sauces; one to taste and one for our collection. It’s been a pleasure trying them out and we continue to use them every day.

MyHotSauces.com is the brainchild of Monty Fritts, who hails from the hot sauce hotbed of Kansas’ heartland. His sauces are the recipients of multiple awards, and his sauces are rising stars in the wide world of hot sauces. We asked the saucemaster himself a few questions about his creations….

Q: So, how did you get into the hot sauce business?

I got started like most people I guess. About 6 years ago, a friend of mine was getting tired of using so much Tabasco on his eggs in the morning, he asked me to create a sauce that he could use small amounts of, and still have lots of fire and taste. After almost a year of studying what was on the market, and what spices went with what, it was a show on Food Network that sent me the spark that got it all going. The show was Eat The Heat. They interviewed some folks about the Red Savina(R) Habanero and why it was so good, and then they interviewed Jim Campbell of Mild To Wild Pepper & Herb Co., a grower of the Red Savina(R), and that was it. I called and talked to Jim, and he sold me my first Red Savina(R) pepper flakes. The rest is history! The basic mission statement is still the same,,, “FLAVOR first, then if the heat comes along for the ride, so much the better!”

Q: What do you enjoy most about making & selling hot sauces?

I enjoy introducing people to a taste they have never had before. Most people of the hot persuasion are very familiar with Tabasco, Franks Red Hot, or even that Chihuahua sauce with the wooden cap, but they have never ever had a sauce like mine. Even those that are hooked on Dave’s Insanity Sauce find a new love in my Montgomery’s Fire Lizard. For those with a BBQ fetish, Monty’s Smoke & Fire works great for them. Monty’s Around The World is a great middle eastern, stir fry sauce, and Monty’s Dancing Fire is a fantastic all around chipotle hot sauce for those looking for something that isn’t as hot as the Red Savina(R) Habanero sauces I have. Then there is Monty’s Party Picante! Well, what can I say, Monty’s Party Picante is 7 (soon to be of the best flavors you will ever have!

Q: Do you have any new products coming out soon? If so, what?

Oh yes, tons of new products. We are always working on adding to the product line, AND even to improve the exsisting line of products. We don’t sit still here at MyHotSauces.Com. In fact, you are the first to hear about this, we are working on a new and improved set of hot sauces, based on the original recipe, and we are going to phase out the old versions here over the next 6 months to a year. We are now using FRESH Red Savina(R) mash, FRESH horseradish, FRESH ginger, etc., etc., to make all the hot sauces taste even better, instead of using dried and ground powders. The end results are a much brighter, and much fresher taste. As for totally new products, we are right now working on 3 BBQ sauces, a dry rub, a wing sauce, a dipping sauce, a mustard glaze, and we are looking into snacks, and pickels, and even pickled veggies! The future is bright for hot foods at MyHotSauces.Com

So what’s in all these sauces? An Ingredient List!

Monty’s Smoke & Fire: Vinegar, Stone Ground Apple Smoked Red Savina Habanero Peppers, Horseradish, A Belnd of All Natural Gums, Ground Ginger and Ground Annatto. No preservatives.

Montgomery’s Fire Lizard: Vinegar, Stone Ground Red Savina Habanero Peppers, Horseradish, A Blend of All Natural Gums, Ground Ginger and Ground Annato. No preservatives.

Monty’s Dancing Fire Chipotle: Vinegar, Ground Chipotle, Horseradish, A Blend of All Natural Gums, Ground Ginger, Ground Annatto.

Monty’s Around The World: Vinegar, Apple Smoked Red Savina Habanero Peppers, Chipotle Peppers, Ground Jamaican Allspice, Curry Powder, Horseradish, A Blend of All Natural Gums, Ground Ginger and Ground Annatto.

Joe’s $0.02 Dig it…

Monty’s Smoke & Fire: Ahh, now I’m a ‘habanero’ sorta guy…and this one sits just right on my capsaicin-infused palate. A nice smoky flavor hits ya right before the heat of the habanero catches up with it. This one will get your attention quickly. Mondo good sauce.

Montgomery’s Fire Lizard: My fave of the bunch, simply because it’s a great blend of heat and flavor. Unlike hotter sauces of its ilk, you can really taste the spices in it. I’ve used this sauce extensively on Cajun food, and it really enhances the flavor quite a bit. A good all-around sauce.

Monty’s Dancing Fire Chipotle: This sauce has a nice chipotle flavor which is offset nicely by the spices in the sauce. However, it is my least favorite of the four as the vinegar taste seems a little stronger than expected. A great sauce to use on Tex-Mex or Mexican food of any kind.

Monty’s Around The World: You either like curry or you don’t. I think that the curry used in this sauce is an excellent choice, and the heat is just right so as not to be overwhelming. This sauce underscores how important taste vs. heat can be. Try it in a stir-fry and let it sit for a while to infuse the flavor into the other ingredients. Yum!

Linda’s $0.02 Far out…

Monty’s Smoke & Fire: Get your attention is right! I made the fatal error of putting a tad too much of this on a chip to taste. Suffice to say, I felt very ALIVE after the full character of the sauce hit. I don’t normally like milk. That day was an exception. Upon further review, and cooling, the taste is absolutely amazing. I think this would be a fantastic sauce for barbeque.

Montgomery’s Fire Lizard: I love the texture of this sauce. There’s a saltiness that hits you, but doesn’t overpower the sauce. I agree with Joe that Cajun would be good or maybe even some good ol’ chili.

Monty’s Dancing Fire Chipotle: I’m a bit of a chipotle snob when it comes to sauces, so I’m a bit more critical of this one. The chipotle isn’t terribly powerful and the vinegar wins out as the first thing to hit you. However, I really wanted to give it a fair shot and had it on my chicken pasta primavera. Wow, was it good!

Monty’s Around The World: Distinctive, but not categorical. Do you know what I mean? It has hints of international flavors, but doesn’t favor any of the bunch. I would be tempted to use this in a salad dressing, to be honest. I think fresh veggies would bring out the unique flavor of the sauce.

Don’t just take our word for it!
Here are some online reviews of these sauces.

Give these reviewers a shout and ask them to review Monty’s sauces as well.
Rate It All
Alien Zombie
Sauce Rater
Hot Sauce Guide

Recipe Ideas
Monty has his own list of recipe ideas. See them here.

Our love of all things spicy goes way back, probably to a time when we realized that everything our mothers made for us when we were growing up was just way too bland. Our tastebuds led a bloodless coup and said �Food must be hot and spicy!� Who knew that there was a whole world of peppers out there that would accommodate our masochistic gastronomic desires?

Let’s clear up a common misconception. The spelling is c-h-i-l-e, which is not to be confused with chili, a meaty product lovingly assembled for summer cook-offs. Most chiles come from the genus Capsicum, which has many varieties of shapes, sizes, colors, and of course, heat level. The �heat� from a chile is dependent on a substance called capsaicin. The chemistry of capsaicin and �hotness� is really cool, so click here to see more about it.

Besides enhancing just about any food imaginable, chile peppers are made into wonderful hot sauces. We are avid collectors, having roughly 308 different brands of hot sauce in our collection. It is getting tougher to find sauces that are not just clones of existing sauces, but with a different label pasted onto the bottle. Check out our links for some sites where you can find some hot sauce retailers. Some even have reviews of the sauces so you can read a little about them before you buy.

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