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.

We were introduced to Crazy Jerry’s products when we visited a gourmet foods store in old town Ellicott City, MD back in 1997. Linda was wolfing down �Lizard Eyes� habanero-stuffed olives while Joe was blasting his taste buds with the Brain Damage - Mind Blowin’ hot sauce. We happily squirreled away a bottle of each at home, only to use them up in relatively short order. When we replaced the bottle of Brain Damage in our collection, with its pink plastic brain on top, it became one of the sauces that we considered the pride of our collection.

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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