Wow, let’s hear it for the great state of Texas! Courtesy of Carolyn at Pepper Creek Farm, we received a mondo box of products that we used to our endless fascination for a few weeks. A little generosity goes a long way, and we were happy to be at the receiving end of some good stuff.

Well, our introduction to Pepper Creek Farm was a fairly recent one. While attending the finals of the ICS National Chili Cookoff in Las Vegas, we came across their booth under the big tent. As we slathered their jalapeno relish over mini hot dogs, we regretted the fact that we had loaded up so much with other hot sauces that we didn’t have room in our suitcases to bring any of their products home with us!

Awards

Pepper Creek Farm products have won a bunch of awards, both regional and national. For a list of them, click HERE.

We caught up with Carolyn Bigham, co-owner and honorary Grand Poobah of Pepper Creek Farms, to ask her a few questions about their undeniably Texan delicacies….

Where do you get your ideas for your products?

I have always made salsa and given it away for Christmas, then I began producing it commercially. The Grandma’s relish is a recipe my great grandmother used to make pickles and I adapted it. I just experimented with the Mango Blaze Hot Sauce and the cooking glazes until I came up with something I liked. The brisket rub has been used by my husband for years and we used to make the chili from scratch on the hunting lease and I just finally put the recipe together.

What do you love most about living in the state of Texas? What about least?

We live in a small town, used to live in Houston and moved “away from the city”. We like the small town atmosphere, but it is growing too. We like the warm winters and hate the hot summers, but we have learned to survive. One thing about living in a humid climate, it’s great for the skin.

Which of your products do YOU like the most, and why?

I like the Jalapeno Relish and the Habanera Glaze. The relish because it’s just good on everything, hot dogs, brats, in beans, as a side with your meal, I make dips and cheese balls with it, put it in potato salad, etc. The Habanera Glaze is the boldest of my three glazes and I think that it sets off your meats. I have used it on fish, shrimp, lamb, ribs, pork chops, poured over cream cheese on quesadillias, etc.

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

I am still working on the right sugar substitute to make “sugar free” glazes. I haven’t quite gotten it where I like it yet.

Those are good ones to start with for now. If that leads to some more info, then we’ll incorporate that as well.

So what’s in all this stuff? An Ingredient List!

An ingredient list was not available at the time of publication. We will post it as soon as it becomes available.

Joe’s $0.02

Mango Blaze Hot Sauce (Hot): Although it’s labeled as ‘hot,’ I would call this medium on the hotness scale. The mango and tomato mixed with the peppers is good especially if you like hot sauces that have a fruity base. It looks attracive on the shelf as well.

Mango Blaze Hot Sauce (Mild): This one is so mild that it’s hard to call this hot sauce ‘hot.’ That being said, it’s a great sauce for those people whose mental image of hot sauces is one that melts your taste buds off. Very mango-ey and useful on just about everything except breakfast cereal.

Habanara Glaze: My preferred version of their two glazes, mostly because there are few things you can make with a habanero which would actually taste less than awesome. Better on the grill then in the oven, in our house anyway, this sauce adds great flavor & tang to any meat we tried it upon. A solid performer.

Jalapeno Glaze: This glaze is more multi-purpose than the Habanara because it lacks the heat (go figure) of the habanero. It’s sweet enough to use as a dipping sauce, which is mostly how we used it. Believe it or not, it’s a good substitute for sweet and sour sauce used with any kind of eggroll.

Raspberry Chipotle Sauce: A little more raspberry-ish than chipotle, this sauce is just begging to be used with cream cheese as a dip with crackers. With meat, I found it worked well with chicken…especially slow-cooked on the grill.

Cowboy Ranchero Salsa: If Texas salsa is all about tomatillos, then this is the bomb. Tomatillos have a bit of a tart tase, but this is a great alternative to ANY salsa you could find in a grocery store or otherwise. I found it went well with some Cajun food, also.

Grandma’s Jalapeno Relish: Positively my favorite product, I could eat a gallon of this stuff in a week. Add it to tuna/egg/chicken salad and it gives some substance. As a relish on hot dogs, even my two year-old would eat it. How’s that for a positive endorsement?!

Cowboy Chili Mix: Not a stand-alone chili mix in its own right, but a good base to get that chili going in a hurry. I say “not stand-alone” because, as a self-admitted chili snob, I always adds lots of stuff besides the basics. Made a sirloin chili with corn (a variant) which fed the family for about 2 days. Yum!

Gramp’s Brisket Rub: Forget the idea of just using this on brisket, it’s a great all-around rub for all sorts of meat. That, plus I found it to be a good spice mix to use in other foods as well. Kinda peppery.

Linda’s $0.02

Mango Blaze Hot Sauce (Hot): Definitely the hotter of the two hot sauces, but not so hot that your average person would burst into flames. It was a nice addition to a southwestern chicken pasta salad. It didn’t really overpower anything, which is a plus for fruit hot sauces.

Mango Blaze Hot Sauce (Mild): This is a really great sauce for adding some punch and flavor to things that might not seem like perfect candidates. An example is fruit. Mix a little of this in with tropical fruit, place on top of some crisp greens with a little poppyseed dressing and you have a tropical sensation that guests won’t forget.

Habanara Glaze: We first used this on smoked sausage with veggies and found the results to be a bit surprising. The sweetness of it mixed with that meat very well, but wow did it pack a punch. We used it a bit more sparingly after that. A little goes a long way.

Jalapeno Glaze: A bit more versatile for your average Joe than the Habanara glaze. This glaze is just as sweet, so be prepared for the taste explosion with the mixture of hot and sweet. This is GREAT dipping sauce.

Raspberry Chipotle Sauce: Very, very raspberry. Joe used more of this than me. I first tried this when I first found out that I was pregnant and wasn’t terribly fond of it on the veggies I used that day. However, I could very easily envision it as a tremendous compliment with cream cheese and crackers. I would also try this with some vanilla ice cream for a kick of flavor.

Cowboy Ranchero Salsa: I lived in Austin, Texas for 11 years and experienced some of the best salsa there I have ever had in my life. There’s a distinct difference between salsa from Texas and anywhere else and I have to say that Texas does salsas up right. This fit right in with that. Really distinctive, really flavorful, really, really good.

Grandma’s Jalapeno Relish: Bar none my favorite product of Pepper Creek Farm. With all the stuff they sent us, this left our fridge the soonest. I could have used two more bottles, I swear. Using it for chicken pasta salad, tuna and hot dogs, we couldn’t get enough of this stuff. Don’t just buy one of these. Trust me!

Cowboy Chili Mix: A very good mix. It really depends on how you like your chili as to whether this is an all in one mix, or a starter mix. We used it as a starter, but it didn’t need much more for our own taste. We also suggest you use meat pieces instead of ground meat (for any chili, really). That really enhances the flavor.

Gramp’s Brisket Rub: Definitely more multi purpose than you would think. We actually used this as a spice mixture for more than just meat. Try it in or on eggs or in salads that need some spice. But, however, back to the rub…definitely try it on brisket and steak. You won’t be sorry.

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

Admittedly, we couldn’t find anyone else in the online world who has reviewed these products besides us. However, we did find a neat article by Five Star Reviews magazine that is worth reading. Click HERE to read.

Give these reviewers a shout and ask them to review Pepper Creek Farm’s products as well.
Alien Zombie
Sauce Rater
Hot Sauce Guide

Want to review Pepper Creek Farm’s products for yourself? Go here and leave your own opinion:

www.rateitall.com/t-1125-hot-sauces.aspx

Recipe Ideas
Pepper Creek Farm has an amazing list of recipe ideas. See them HERE.

Chile Pepper Magazine had a short featurette in the most recent issue about spicy pickles. The last experience in this regard came from a couple of habanero pickles lovingly fished out of a mondo big barrel from Jungle Jim’s International Market.

We don’t have many spiffy pictures, but these are the vendors who sell these yummy products:

Ozark Pickle Pantry

Rick’s Picks

Sechler’s Pickles

Tabasco Condiments

Better Than Hot pickles

Texas Sassy

Mel’s Hellish Relish

Frog Ranch Foods

Cherith Valley gardens

We’ve only had the pleasure of trying the Frog Ranch varieties, as they’ve been available locally, but we are looking forward to trying any of these others given the chance. Anyone else try them and want to share their experience?

A new sauce? Well, he always has new sauces coming out. But, this time the interest is a new logo that will be used on his reserve coming out soon, Blair’s 16 Million Reserve, and other reserves still in production. Check it out (click to biggify).

Hattip: Hot Sauce Blog

And, yes, we have ordered one of the new reserve to add to our collection of pride and joy babies (shown in the extended entry below).

The Hot Zone Online is pleased to offer two different options for people/companies who make and produce hot & spicy foods to get your stuff reviewed by us. These two choices are:

1. Featured Products column - This is the more extensive of the write-ups we do, stays online longer, and has more visibility. To qualify, your company must:

- make 2 or more hot & spicy products, which our author(s) will review

- be willing to participate in an interview in Q&A format via email

- can submit pictures or other info to be published as part of the article

What we will do is create a posting that includes the interview, tasting notes, pictures of the products, ingredients list, links to other reviews of the same products, and any recipe ideas we may come up with in the tasting process. There are also links to the manufacturer’s website so that readers have a resource to purchase the items or read more about them if desired. Other facets may be added to the write-up, but these are some of the things which are usually done.

2. Product Review - This is for reviews of a single product, whether it be hot sauce, salsa, spice mix, or otherwise. This is a focused review of the product which may be rather extensive or brief, depending on the discretion of the author. Anyone whose company/products have already been done as a Featured Product will likely be done in this format, although we can work with special requests on a case-by-case basis. Links to the manufacturer’s website are usually included in this review format as well.

All requests for a given format will be honored as much as possible, but we reserve the right to change formats if necessary.

The no monetary cost for either of these two write-up options being done. All that is required is that the company/person requesting the reviews to send whatever products is to be done to the reviewer(s) by mail without charge. In return, the authors agree to attempt, in good faith, to complete the writing of the reviews within 2-4 weeks after the products are received.

All sorts of spicy food products are eligible for review. These include, but are not limited to, things such as hot sauce, salsa, marinades, BBQ sauce, spice mixes, spicy relishes, snack foods (chips, nuts, popcorn, jerky, etc), mustards, wing sauces, jerk sauces, other spicy condiments, and any other product geared towards the chilehead crowd. If you’re not sure if it qualifies, just ask us!

These review formats has been well-received thus far, by both the readers and the companies that have chosen to participate. It’s as close to free advertising as it comes, and you’ll be linked up to wide network of food bloggers who will see it as well.

If you are interested in either of these services, contact us through this link:

CONTACT FORM

Personal thanks to the Big Kahuna himself, Tahiti Joe, for sending us a couple of bottles of yummy hot sauce for our consumption and culinary combustion.

We’ve known about Tahiti Joe’s sauces for quite a while. Somehow, we’ve never had any of them for very long…which is testament to just how good they are since we’ve used them up pretty quickly. We recently tried a few of them while up in the Cleveland, Ohio area and visited Chili’s Fire Pit to do a little hot sauce shopping.

Tahiti Joe’s is the only full line of award winning gourmet hot sauces made with honey and clam juice. The secret of the sauces is heat with flavor. You can enjoy the all purpose Polynesian to the extreme heat of Kumawanakilya. You won’t find any pepper extracts in Tahiti Joe’s hot sauces. We caught up with Joe to ask him a few questions from his adoring hot sauce-loving public….

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

Someone I know bugged me for two years to put my sauce on the market. He told me that it was the best hot sauce he had ever had.

Many of your sauces have some unique names. How do you come up with these?

The names really just pop into my head. I think they call it fartstorming. Kinda like pop up video, if you know what I mean.” (If VH-1 could ever work in the concept of “fartstorming” into an episode of Pop Up Video, we might actually watch it again!)

Have you ever been to Tahiti? If so, what did you like most about it?

Well, we were able to discern that Tahiti Joe isn’t actually fromTahiti. However, he and his wife Charlotte were married there. We pirated a picture of them from their wedding. Funny how they look like Tom Hanks and Meg Ryan, huh?

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

I do have a new sauce coming out this year, but I always keep it a secret on what it is. (We tried to pry the secret out of Joe, but suddenly the phone line went dead. Coincidence? Sounds like something that should have been on an episode of The X-Files. Ha!)

Some words from the “Kahuna of Sauces” about these two fantastic Hot Sauces:

When Tahiti’s Hot Sauces got into the hot sauce biz, his Makua Kane (Father), Tahiti’s Hot Sauces Sr, said ” Keiki Kane (son), if you want to make it in the hot sauce biz, you have to Puhi (burn) the competition”. With that in mind (what’s left of it), Tahiti’s Hot Sauces went off to the islands to ravage the “Killer Habanero Patch”. In taking no chances of the Killer Habs and their painful resins, Tahiti’s Hot Sauces puts on a mask, surgical gloves, and two x-large condoms, (have to protect the “jewels” you know). Tahiti’s Hot Sauces sneaks in at broad day light and it became an instant WAR. The Killer Habs put on a great fight, but no match for the “Kahuna of Hot Sauces”. He escapes on his getaway outrigger being belted by crushed tomatoes (get the connection?), that’s how tomatoes got into the sauce. So the next time you get “orange crushed” by Brentiki the Crush Meister, Kumawanakilya will take the pain away for good! P.S. If Kumawanakilya doesn’t get you in the beginning, it will get you in THE END! P.S.S. Banned by all Proctologists.”

Camel Toe is a delicious Chipotle/Smoked Mango Hot Sauce. So no matter what you call it; snapper, bearded clam, cooter cleavage, the pink taco or beavage, there is nothing that tastes or smells like a Camel Toe. Love at first sight!

So what’s in all this stuff? An Ingredient List!

Kumawanakilya Hot Sauce: Habanero Peppers, Apple Cider Vinegar, Crushed Tomatoes, Key Lime Juice, Clam Juice, Worcestershire, Honey, Carrots, Fresh Garlic in Water, Fresh Onions, Spices, Corn Starch.

CamelToe Chipotle Mango Hot Sauce: Vinegar, Aged Red Peppers, Mangoes, Apple Juice, Sugar, Worcestershire, Ocean Clam Juice, Honey, Diced Tomatoes, Tomato Juice, Habaneros, Jalapenos, Chipotle Peppers, Sea Salt, Onions, Parmesian Cheese, Garlic in Water, Carrots, Cilantro, Spices, Tic Gum

Joe’s $0.02 Dig it…

Kumawanakilya Hot Sauce: When considering habanero sauces, you always have to factor heat vs. flavor…and heat usually wins with the habanero pepper. However, this sauce’s taste is excellent and benefits greatly from the addition of fresh ingredients. The aroma is pure habanero-ey goodness, and the taste of the tomatoes and garlic is enjoyable right before the heat smacks you upside the head. Despite its heat, I found the sauce to be multi-purposeful. I used it in everything from chili & Cajun food to using it as a dipping sauce. Thumbs up.

CamelToe Chipotle Mango Hot Sauce: Some of the sauces with ‘novelty’ names are just clones of basic sauces with souped-up graphics. THIS IS NOT ONE OF THOSE! This sauce is surprisingly sweet with its mangoes, but the chipotle flavor follows to give you a fine-tasting sauce that won’t destroy your tastebuds like its hotter cousins. I found this sauce to go best with ‘lighter’ meats such as chicken, turkey, and even fish. Admittedly, I’m not the biggest fan of chipotles (ask Linda), but I do recognize a good sauce when I taste it. Give this a try.

Linda’s $0.02

Kumawanakilya Hot Sauce: While the tail end of the title of this sauce reads, “KILYA,” it really doesn’t. But don’t let that fool you. It IS a Habanero sauce. It’s a Habanero sauce with a lot of flavor. I like that the salt content is enough to really liven food without being overpowering. I would definitely make this a chili number one. This would also be a fine addition to a Bloody Mary or Virgin Mary (for us pregnant ladies). One really amusing thing about this sauce is the small print. If you look very closely at the bottle below the title, you’ll see, “*Death Not Included. See Blair.” Ha ha ha.

CamelToe Chipotle Mango Hot Sauce: When I see sauces that have fruit in them, I always think that they may have some limited use. But this sauce is not that way at all. The Mango doesn’t permeate the sauce and limit its possibilities. And as everyone knows, I just ADORE chipotles. Try using a 1/4 to 1/2 cup of this sauce mixed with some baby shrimp over cream cheese. Have a bland salsa? Add some of this. Like your tuna with sweet relish? Use some of this in addition. Or try adding some to your every-day mayo to compliment a turkey on rye. Trust me, you won’t have trouble finding a way to use this sauce.

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

www.nettally.com/saints/hotstuff.html
www.hotchili.st/0museum/tahiti_joes.html

Want to review Tahiti Joe’s sauces for yourself? Go here and leave your own opinion:

www.rateitall.com/t-1125-hot-sauces.aspx

Give these reviewers a shout and ask them to review Tahiti Joe’s sauces as well:

www.geocities.com/alienzombie13/hot_sauce.html
www.saucerater.com
www.geocities.com/jgano2/hot_sauce_guide.htm

Recipe Ideas

Tahiti Joe has a number of mouth-watering recipes listed on his website. You can find them at:

www.tahitijoeshotsauces.com/recipes.htm

Most of these reference a different sauce/salsa than we’ve featured, but that just gives you an excuse to buy some of that when you order these two as well.

Man oh man…Jerry sent so much stuff that our eyes lit up. Muchos gracious, Geraldo Loco! AND, almost all of it was used by the week’s end. He’s got some very versatile products.

So, why do they call you �Crazy Jerry?�?

Back in 1989 after we figured out that we had made products that people seemed to like, I asked my wife, Betty, what she thought about us starting a gourmet sauce company — she said “you’re crazy, Jerry”! Hence the name.

Tell us about your favorite bike. Harley, Indian, or what do you prefer to ride?

As far as my motorcycle — I ride a Harley Custom Softail (www.harley-davidson.com). It started out as a 1991; but, now it’s like the car in Johnny Cash’s song “One Piece At a Time.” Now it has so many different parts on it, I don’t know what the Hell year it is!

Anything new on the horizon in the line of “Crazy Jerry” products?

“We’re looking at putting on a couple of new items — another hot sauce and a new type of salsa; but, we’re not getting in any hurry. We now proudly have 46 different Crazy Jerry products including hot sauces, BBQ sauces, salsas, dippin’ sauces, soups, gumbos, lives, ‘maters (that’s tomatoes to those Yankee folk), mushrooms, and snack foods.”

(Translation — Teams of scientists are at work on new products 24/7.)

So what’s in all this stuff? An Ingredient List!

Biker Trash D.I.L.L.I.G.A.F. Habanero Garlic Hot Sauce:Hot sauce (Louisiana peppers, distilled vinegar, salt, guar, tragacanth, and xantham gums, yellow no. 6 and red no. 40), lemon juice, water, habanero peppers, roasted garlic, salt, sugar, black pepper, xantham gum, cayenne pepper, garlic powder, vegamine, habanero powder, caramel color, spices

ORANGE RUSH Mandarin Orange Hot Sauce: Mandarin oranges, honey, habanero peppers, distilled vinegar, water, garlic, chipotle peppers, sugar

MUSTARD GAS: Mustard, vinegar, water, garlic powder, onion powder, mustard oil, pepper extract, salt, sugar

OYSTER, CLAM & EVERYTHING ELSE SAUCE - A LOT HOT: Hot sauce (Louisiana peppers, distilled vinegar, salt, guar, tragacanth, and xantham gums, yellow no. 6 and red no. 40), lemon juice, water, salt, sugar, habanero peppers, spices, xantham gum, natural flavor, garlic powder

MARGARITA SALSA - Butt Burner (Hot): Tomatoes with tomato puree, salt, calcium chloride and citric acid, onions, pineapple with pineapple juice concentrate, tomato paste, green chile peppers, lime juice, serrano peppers, tequila, habanero peppers, jalapeno peppers, garlic, distilled vinegar, cilantro, natural flavor, spices

Joe’s $0.02 Dig it…

Biker Trash D.I.L.L.I.G.A.F. Habanero Garlic Hot Sauce: With cayenne, habanero, and Louisiana peppers, I kept expecting the heat to hit me with this sauce…and it really didn’t. The garlic and pepper are very noteworthy and make this sauce usable on many different kinds of foods. It has enough attitude that you can pretty much slather it on anything without fear of searing off your tastebuds. Very tasty. (I won’t say what the sauce initials mean, but let’s just say it is a biker’s motto.)

ORANGE RUSH Mandarin Orange Hot Sauce: I used to think that the “Brain Damage” was my favorite sauce, but this one has surpassed it for me. The habanero and chipotle blend well with the honey and orange to make one of the most addictively good sauces around. A fine blend of taste and heat. Damn fine when used with any kind of meat whether it be chicken, steak, or even fish.

MUSTARD GAS: First of all, the unique container makes owning one of these sauces a must. As for the taste…DAMN, this one’s hot. I used a little straight up on a hamburger and it lit me up. Great for adding mustard-y hotness to any recipe, since a little goes a long way. Turn tuna salad into tuna death salad! Jerry suggests using this with tuna steak, which is our next project with this sauce. Yum!

OYSTER, CLAM & EVERYTHING ELSE SAUCE - A LOT HOT:If I was a bloody mary fan, I would refuse to EVER have one again without this sauce in it. Tremendously good taste with relatively little heat. Don’t let the mundane list of ingredients mislead you. This sauce is amazingly good, and really could find a use in almost any recipe whether it has seafood in it or not. It’s lucky I got to taste it as much because Linda kept finding ways to use it herself!

MARGARITA SALSA - Butt Burner (Hot):When I see pineapple in a list of salsa ingredients, I worry that it’ll end up being either too sweet or too tart. Have no fear, this salsa is neither of those. I found myself plowing throught a whole bottle enjoying the taste so much that I didn’t realize how cumulative the heat effect was. The choice of peppers in the mix adds a lot of heat, but it’s still good either straight up with tortilla chips or in any recipe where you can use salsa.

Linda’s $0.02 Far out…

Biker Trash D.I.L.L.I.G.A.F. Habanero Garlic Hot Sauce:I give a *bleep*

This is an awesome sauce! When I eat Italian food, I like garlic, but not too much. This has just the right amount and has been a perfect additive to such meals. It’s also good on any kind of meat, but especially steak. Try using it as a steak sauce. You’ll be pleasantly surprised.

ORANGE RUSH Mandarin Orange Hot Sauce: My favorite of his thus far. This bottle is almost empty due the the use I have had of it, namely this great little sauce I create with it. Take a teaspoon or two of the sauce and mix it in with about a cup of sour cream. It’s a fantastic dip for buffalo wing chicken strips. It’s fruity, but it’s not wimpy and it offsets the saltiness of the chicken strips very nicely. This sauce is also a great addition to salsas you’re trying to dress up, or even pico de gallo.

MUSTARD GAS: Whoa!!! Got sinus trouble? This is the cure. This is the cure for anything that ails you. Throw a little (and I do mean a little) of this in some deviled eggs and watch the faces of guests light up. Beware though…you might want to keep a jug of milk on the table.

HOT - HOT - HOT
GOOD - GOOD - GOOD

OYSTER, CLAM & EVERYTHING ELSE SAUCE - A LOT HOT: Don’t make a bloody mary without this stuff. I’m not terribly fond of clams (it’s a slimy thing) but I found every reason and food in the book to use this sauce. It went in Chili, pasta, salsa and soup…and went on veggies. It really IS an everything sauce. It’s got kick, but doesn’t overpower anything. It just adds nice flavor to whatever it touches.

MARGARITA SALSA - Butt Burner (Hot):Butt-burner is right! I started eating this salsa like I would any other. It was mighty tasty in voluminous amounts. And then the heat caught up with me. Damn! So, moderation is the key for me and anyone else that likes their salsas a bit more mild. If you like it hot, though, you’d be hard pressed to find a much better salsa.

Don’t just take our word for it!

www.nettally.com/saints/hotstuff.html
www.geocities.com/alienzombie13/hot_sauce.html
www.geocities.com/jgano2/hot_sauce_guide.htm
www.hotchili.st/0museum/crazy_jerrys.html

Want to review Jerry’s sauces for yourself? Go here and leave your own opinion:

www.rateitall.com/t-1125-hot-sauces.aspx

Recipe Ideas

We’ve mentioned a few ideas for uses for these products above. Jerry suggests also using the Mustard Gas in recipes with salmon as well. Here’s a recipe we found on the web to try:

Pepper Passion Potato Salad
serves 6. Heat Scale: Medium/hot
You Need:
2 lbs. red potatoes
1/4 cup Italian salad dressing
3 hard boiled eggs, sliced (optional)
1 bunch green onions, or 1 small red onion, chopped.
2 stalks celery, sliced or chopped
10 of Crazy Jerry’s Jalape�o Stuffed Olives, sliced
salt & pepper to taste
1 cup mayonnaise

Cook potatoes with skins on until tender. Drain, let cool slightly, then peel and slice. Place in large bowl, add salad dressing and chill in fridge. In separate bowl mix the onions, celery, and Crazy Jerry’s Jalape�o Stuffed Olives with the mayonnaise, and add the salt & pepper to taste. When potatoes are cool, pour the mixture over the potatoes, and garnish with the sliced egg. Serves 6
(courtesy of http://www.somelikeithotter.com/all%20our%20recipes.htm)

Linda’s Not Too Hot, Not Too Wussy Salad Dressing
serves 2. Heat Scale: Medium/hot
You Need:
4 tbsp. Crazy Jerry’s Margarita Salsa - Butt Burner
2 tbsp. Litehouse Jalapeno Ranch Dressing & Dip (or other ranch salad dressing)
2 tbsp. milk (we used 2%)

Mix ingredients together in a small bowl. Makes enough for 2 medium or 3 small salads. Best if you put the dressing & salad ingredients all together in a larger bowl and toss until well mixed. Serve immediately.

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