There are so many great pictures of hot sauce collections today on the internet, some of which you can find over on the HSB and on Blair’s Extremefood.com website. You can even see ours HERE to see how we display ours. The question we want to ask is how do YOU out there display all your hot sauces? Once you fill up the fridge, what next?

Here are some commercial options:

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In our previous post about the Fiery Foods Show at the North Market here in Columbus, OH, I mentioned that there would be a Chile Pepper Eating Contest. Now I (Joe) had never participated in anything like this before, so my mind could not wrap itself around what sort of gastronomic torture awaited me. After most of the other festivities for the day had ended, me and five other capsaicin gladiators arrived to test our mettle at consuming the gamut of chile pepper heat. Let me walk you all through the competition through the pictures below….

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TWO HOT MAMAS SALSA

Austin, Texas: A city awash in a sea of salsa. Salsa, the Spanish word for sauce, has come to mean something of a spicy, often chunky dip, usually for dipping tortilla chips in. Here in Austin patrons at Tex-Mex eateries expect it…hell, demand it to be brought to the table minutes after being seated. If a bowl of fresh salsa and chips are not forthcoming then it surely bodes poorly for the dinning experience to come.

This town consumes hundreds of gallons of salsa each day. Couple that with the fact that we host the world’s largest Hot Sauce Festival each summer, you begin to grasp the vastness of the salsa universe in Austin. Everybody here makes the stuff. Some grocery stores have whole aisles of salsa. If ever the term “flooded marketplace” was apt, it’s the salsa market in Austin Texas.

So, say you want to make your own salsa and sell it. How in the world are you going to stand out? Well, a good way would be to nearly sweep the Austin Hot sauce Festival’s People’s Choice awards. And that’s exactly what Two Hot Mamas did. Well, not a complete sweep but first place in the green variety , second place in the red variety and both second and third place in “special variety” for their sour cream-based dips. That’s some serious bragging rights.

I was recently fortunate enough to sample all the spicy wares of the TWO HOT MAMAS SALSA CO. Reviews of each item will follow below but I was very curious to know more about these two ladies and how they broke into the salsa market like gangbusters. They were kind enough to answer a few questions. What nice ladies!

CH.- Tell me a little about how you two met and discovered you had a mutual interest in spicy endeavors.

2HM.-

Paula and I met at our church (Lake Travis United Methodist) and I made her breakfast tacos (with our now Chile Verde) for her birthday one Sunday. She mentioned to me that she also had a great salsa (now our Salsa Roja). We decided to let our little ones play and began to learn how to “home can” and also played around with other recipes.

CH.- Do either of you have culinary backgrounds or did you learn how to make salsa on your own? Family recipes?

2HM.-

Paula nor I have culinary backgrounds. We’ve both been making our own recipes (no family recipes) for some years now. I actually grew up watching Grandpa eat peppers straight from the garden and enjoyed Grandma’s pico de gallo almost daily.

CH.- What led you to the big step of “going commercial”?

2HM.-

Our Creamy Cilantro Salsa Dip was actually picked up by Central Market ( gourmet grocery chain- ed.) right away (this almost never happens) and we realized very quickly that we could not keep up with the orders. We interviewed a couple of manufacturers and distributors and went from there.

CH.- Your dips are marketed “fresh” i.e. refrigerated. Has the logistics of marketing refrigerated product s been a hassle?

2HM.-

Our dips are based with sour cream, therefore must be refrigerated at all times and also hold a shorter “shelf life”. It was only because this recipe (Creamy Cilantro) was so unique and that the Central Market buy was so quick that we just went for it knowing we’d have a shorter turn-around, but things are going great. As for the salsas, we use no preservatives and no flavor enhancers (fresh-only). However, we do have our manufacturer heat them to a certain degree thus allowing their own acidity to be utilized when sealing them in the jars and therefore creating the preservation until opened. And then of course, they must also remain refrigerated until fully consumed (which is usually over the weekend).

CH.- Has the fact that your dips have to be refrigerated limited your distribution?

2HM.-

Yes. We’ve actually been approved to come in to the HEB ( big Texas grocery chain-ed) market, but there is only one distributor (approved by HEB) that can distribute “refrigerated products” and at this point in time, we’re still the “small pea in the pod”. We’ve actually submitted our products to two distributor’s but nothing yet.

CH.- You two really cleaned up at the Austin Hot Sauce Festival last year in the People’s Choice Awards…have you been attending that event for long?

2HM.-

2005 was only the 2nd year for us to enter as a “commercial bottler”. In 2004, we placed 2nd in the red category, 2nd in the green category, and 2nd in the specialty variety category. Those were the only ones we entered in 2004. I guess you saw the results for 2005….1st place in the green category, 2nd in red, and we double placed in the special variety category with the Creamy Cilantro in 2nd and our new Creamy Chipotle in 3rd. They most likely bumped each other out of 1st. We had never sampled our Chipotle dip before that day. We’ll be there next year with our salsas blazing.

CH.- The creamy cilantro dip was amazing. Do you plan to expand your product line further?

2HM.-

We do plan on expanding our dips further and have a new recipe we’ll hopefully be bringing out at this year’s Austin Chronicle Hot Sauce Festival. That would mean three entries in one category. We’ll see what happens. We would also like to have a “red sauce” to enter, but no specific recipe just yet. We have just received samples from our manufacturer for our Creamy Cilantro Salsa Dip without the MSG and are confident this product will be well received in the near future. Maybe we can also do a “low fat” dip as well.

CH.- Glad to hear you are going to drop the MSG! Thanks for the interview!

REVIEWS:

Salsa Roja ( Red Sauce)

A smooth, not too chunky texture that reminded me of “Pace” picante sauce but with a rich tomato flavor. The heat builds nicely powered by habaneros which are the last ingredient on the list .

Flavor 5/10
Heat 6/10

Chile Verde ( Green Sauce)

The real standout. A delicious tomatillo-based sauce that has a lot of flavors. Red onions and fired with serano chile. I tasted notes of orange. An exceptional version of a classic tomatillo salsa verde.

Flavor 8/10
Heat 5/10

Mambo Combo

Just a mix of the green and red. Not bad but nothing more than the sum of it’s parts. A nice choice for the indecisive .

Flavor 6/10
Heat 6/10

Creamy Cilantro Salsa Dip.

A sour cream based dip with a great fresh cilantro flavor. Addictive! One of the best off the shelf dips I’ve ever had. I couldn’t stop eating this stuff. Fired up with serrano peppers. I’m not crazy about seeing MSG on the label, though. Hopefully that ingredient will be dropped in the near future.

This stuff was actually HOT! As a matter of fact, it was too hot for my wife. It does, however, come in a mild variety.

Flavor 9/10
Heat 7/10

Creamy chipotle dip.

The newest product. Another sour cream dip with a very nice smokey chipotle flavor. Not sure what’s in this one because it’s so new it didn’t come with a label. It was good…a nice dipping sauce that I gobbled up with glee but not as good as the cilnatro dip.

Flavor 7/10
Heat 6/10

Overall

I like how these products are actually HOT. So many salsas just let me down but the nice thing about TWO HOT MAMAS is that the “HOT” in their name actually means
Picante!

[Also, see this other online article from the AUSTINist as well.]

It’s hard to believe sometimes that this humble blog started out of a desire to simply show off our ever-growing hot sauce collection to anyone willing to look at it. Back then, we had our site on our ISP’s web-server and it averaged 5 hits per day…and that’s even with being on the Ring of Fire webring.

A few months after its genesis, we had the site re-designed. While it seemed to be a good experience at first, that site design was ultimately flawed. Still, we managed to pump up the web traffic eight-fold, to a then-whopping 40 hits per day.

Now, our graph looks like this:

Thanks to Lisa at Ewebscapes.com and all her hard work for making a spiffy, more highly functional site, things are once again looking up. We’ve got new writers in the fold, some of whom have published some articles and some of whom haven’t as of yet. Now, we here at the HZOB are averaging well over 115+ hits per day, which is a 23-fold increase in barely a year’s time.

Hopefully, our future’s so bright…we gotta wear shades.

Ahhh, Colorado. Home to the ski slopes of Vail, the Denver Broncos and Nuggets, the U.S. Air Force Academy, and…great salsa? Sean Sorrin of Epic Valley Salsa dropped us a line and asked us to give their salsa a whirl. Despite any preconceived notions we might have had about the Centennial State, Epic Valley Salsa made us rethink a little. Here’s a little about what Sean had to say about their recent entry into the salsa marketplace….

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We here at the HZOB have been eagerly awaiting this issue of Chile Pepper Magazine to arrive on our doorstep for quite a while. Several weeks ago, Joe answered some questions from one of CP’s intrepid reporters, Renee, who wanted to find out some information on our take on hot sauces and hot sauce collecting.

The results are within the pages of this month’s issue. We have been long-time subscribers to CP, and have issues going back 10+ years. In fact, Joe has often said that he collects & saves his issues of Chile Pepper like some men covet their Playboy magazines.

Besides being quoted in this issue, we have to give out some mad, righteous props to Nick Lindauer for this issue’s Fireside Chat, not to mention his part in the hot sauce article. Nick looks so spiffy sitting there at the table with his bottles of hot sauce!

Speaking of media coverage, you may want to keep an eye on the TV listings for Emeril Live on the Food Network. Word has it that they will have some folks at the North Market Fiery Foods Festival this Saturday doing some filming, perhaps to film the follies of those of us who dare to participate in the chile pepper eating contest. (Yes, Joe will be abusing his taste buds for the adoring crowd!) We plan to spread the word about us & our blog while shmoozing with all the chileheads we come across.

So, the HZOB is growing by leaps & bounds thanks to some fortuitous media attention. Our media mogul status is well on its way. Woot!

There are so many chileheads out there who make some quality hot sauces, salsas, spice mixes, and other spicy goodies that we want to give them some recognition as well. Whether you are just an amateur who makes stuff on a yearly basis or are an up and coming entrepreneur, we want to hear from YOU! Here’s what to do:

1. Send us an email letting us know what you make and that you would like to have your sauce reviewed. We can be reached through our contact form HERE:

2. Send us a bottle of your creation in the mail, along with a list of ingredients (from most to least) that you used in your batch. You don’t have to provide the amounts of the ingredients or an exact recipe, just a list like you would find on any food product you might buy at the store.

3. We’ll take a few pictures and pass it along to one of our regular reviewers (or possibly even one of our celebrity reviewers if available) to give your creation a try and write up a full review of your culinary capsaicin-laden creation.

We are willing to review products including, but not limited to:

Hot sauce
Salsa
Spice Mixes
Relishes
Jams/jellies

No cost or fees other than what you spend to mail the bottle to us. We have made our own sauces before and know how fun it can be, so please share some of your efforts with us and the hot sauce aficionados out there who read this blog.

In what we hope will become an ongoing column here at the HZOB, we decided to go ahead and offer some homage to those amateur hot sauce makers who whip up batches of hot sauce goodness each year. Our first review goes to Tim O. (aka Iron Chef), one of Joe’s cyberbuddies and fellow Tequila aficionado from the Mumpsimus forum, who sent us a bottle of hot sauce of his own creation. Here’s an image of what we received:

Batch 1 - “100% Scotch Bonnet” Scotch Bonnet Peppers, Pinneapple and passion fruit nectar, 2 cups of Pyrate XO rum, scallions, garlic, fresh ground pepper, dash of shag bark syrup and a dash of kosher salt.

Our celebrity reviewer, CaJohn, had this to say about Tim’s sauce:

When I opened the bottle and got the first whiff of this sauce I got my usual impressions of a fruit based sauce, seafood and white meat. First taste, and the pineapple was the first flavor detected, confirming my first application for this sauce. I tried it as a marinade for a couple of shrimp, which were then grilled, not too hot of a fire as I felt the sauce would char. Excellent! Tried a little Tempura style batter with the sauce and coconut, fried them, excellent plus. Used the sauce directly (condiment style) on some roast pork, excellent. Going for a different use, I brought out my old fresh fruit salsa recipe and used this sauce to bind the diced papaya, mango, fresh pineapple, strawberries, tangerines, scallions and jalapenos, tossed in a few slivered almonds and coconut, awesome. The fruity base was a good choice for scotch bonnets, I think it could stand a little more of the chiles though, over time the sugars (fruit, rum, syrup) seem to meld with those of the chiles, and the result is a masking of the heat (one of the tricks we sauce makers use to hold back heat). I was pleased with every use I put this sauce too, even the slurp I had from the back of my hand. Good Job!

Do you make your own hot sauce? If so, send us a bottle and we’ll make sure you get some righteous props on your creation!

We finally get a Fiery Foods Show here in the heart of Ohio! See the below press release, also found at The North Market’s website:

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While Joe usually writes the introductions to our features, I feel I needed to step in on this one. John Hard is the heart & soul of CaJohns Fiery Foods, and lives not far from us here in Columbus, OH in the heart of Buckeye Nation. Because he’s so close, we got to meet with him in person with regard to this particular feature. We could have just taken the Selects home to try them, but instead we tried most of them at John’s store. I tried only one before saying that I was shocked that no one had done this before. Without a doubt, this is one of the best ideas I’ve seen in the hot sauce industry, maybe even THE best. There is no superior way to sample the true nature of peppers and their intricacies than the experience you’ll have with the Selects. Some may say that only experienced hot sauce aficionados would truly have such appreciation. Honestly, I think the novice might value them more. There is an unadulterated simplicity to the Selects. I think that anyone who tries them will have a better frame of reference with which to sample sauces in the future. How can you differentiate a Serrano pepper from a Cayenne pepper? Try those Selects. How can you differentiate a Habanero from a Fatalii? Try those Selects too. You’ll have a better idea of what goes into hot sauces once you know the basics. That’s what this product line is for…getting back to basics. I commend John for creating these and am thankful that he gave us the opportunity to try them.

Normally, we submit some questions to our interviewees and have them send back the answers in a Q & A format. However, since we live just minutes away from the heart of the CaJohns empire, we made a trek over to see John and chatted with him about this stuff for 3+ hours. Here’s some of what John told us about the Select Purees and the inspiration for them:

The evolution of Select Purees was a simple idea. Most commercially available pepper mashes are high and vinegar and low in actual pepper solids, the Selects are no less than 80% peppers and only 20% vinegar. Not just that, but these other mashes have a hideously high salt content…roughly 15-30%…and are fermented (like wine or cider). I wanted to make my pepper purees without salt, and without the change in taste that fermentation causes to these other pepper mashes. I worked together with Jim Campbell (of the Mild to Wild Pepper Co.) to develop how to make the pepper mashes, and the rest is history.

About the new labels and bottling options:

After being made, the purees that actually become the Selects actually arrive in 5-gallon buckets, and are sometimes used as the base for some of our other sauces. We were going to introduce the Selects in 16-ounce jars originally, but I decided to start with 5-ounce bottles (like the ones we use for hot sauce) because it was the easiest way to introduce these products to the public while people find out for themselves what their best uses are. For the label, we used simply pictures of the peppers themselves. It’s a simple, yet effective, way of showing what you’re getting with each bottle of Select Purees.

About how he envisions people should use these Select Purees:

It’s not always easy to get fresh peppers (such as in my Krakatoa hot sauce), especially here in the Midwest. The influx of more Latinos in the area has helped, but it still a challenge. I wanted these Purees to have a sauce consistency, and would be good for anyone who likes to eat fresh chiles. To me, I think I intended these be used in cooking…or even as a base for any kind of dipping sauce.

About his biggest challenge as a manufacturer of hot sauce & other spicy food:

There is a realization that I came to that this stuff “is not ketchup and mustard.” These products, whether they be hot sauces, salsas, or whatever, are NOT intended to be used with everything. I try to create a heat level and taste so that each person can find what they best like. For example, I like to use some of my hotter habanero sauces in things like creamy soups so I can really taste the habaneros.

About what he calls the “two classes of chileheads”:

To me, their are two kinds of chileheads…the true chileheads and the extract-heads. The true chileheads are the majority. These are the people who sorta “climb a ladder” in regard to their heat tolerance and tend to be food-specific with their chiles. By this, I mean people who will only use certain kinds of chiles/hot sauce with certain foods. In the other camp are the extract-heads. These are a minority, perhaps 5% or so, and are the ones who won’t eat anything below a “10″ heat level. They will eat any kind of food with any kind of sauce, so long as it’s top-of-scale, heat-wise. I can usually tell the latter of the two when they come in the store since the first thing they ask is where the hottest stuff is.

About what John likes in hot sauce other than his own products:

I’m a big fan of Mike & Diane’s Ring of Fire sauces. They’re very flavorful and chunky. In fact, they’re so chunky that they are almost a salsa. Great tasting stuff.

About the new products soon to be released from CaJohn’s:

What we have coming up is a little different than when we met. Of course we are going forward with what was our Christmas salsa, Apple Cinnamon and Apple Cranberry. The straight apple is going to be replaced by a Sweet Potato Apple blend. One of our co-pack guys was selling this (Urban Chefs’ Anthony Frazier) and he had quite a good reception for the “Soul Food” salsa as I call it. We were with him at the Ohio Power Show this past weekend and it sold very well.

On the hot sauce scene, we have concocted and are pushing to market a Red Savina/Fatalii blend on the order of Krakatoa! we’re calling it a Fatavina sauce. It’s getting the Talon name we were going to give the Louisiana style Fatalii sauce which has been pushed to the back burner again. Don Pesta at Chili’s Fire Pit is labeling that LA style sauce as “Hairy Canary”. We have developed a Peach & Habanero sauce yet to be named, and are working on a special limited edition package called Beyond. It’s a follow up to the Z…nothing beyond sauce. Look for it after May 1st sometime.

Also in the final stages of development is the Lethal Ingestion, trademark well in process but it is an extract based sauce that will be in a small clear Boston round bottle with a silver cap and a clear label (sound familiar Doc?) and of course will come in a chipboard box that should look very much like one very familiar to those in your profession.

Look for a Bourbon barrel aged habanero sauce as well.

BBQ sauces are coming this spring, Apple Chipotle Bourbon and a Mesquite Peach and maybe a Raspberry Chipotle one.

Awards

At last count, CaJohns’ products had won no less than 222 awards, and in nearly every single conceivable category. We’d list them all here, but it would be a longer list than this whole feature could contain! If you want to see the mondo list for your self, see CaJohn’s list of awards for the whole story.

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

CaJohn’s Select Purees - Cayenne: Cayenne chiles, distilled vinegar, citric acid and ascorbic acid (Vitamin C) to preserve color

Cajohn’s Select Purees - Jalapeno: Jalapeno chiles, distilled vinegar, citric acid and ascorbic acid (Vitamin C) to preserve color

CaJohn’s Select Purees - Habanero: Habanero chiles, distilled vinegar, citric acid and ascorbic acid (Vitamin C) to preserve color

CaJohn’s Select Purees - Chipotle: Chipotle chiles, distilled vinegar, citric acid and ascorbic acid (Vitamin C) to preserve color

CaJohn’s Select Purees - Serrano: Serrano chiles, distilled vinegar, citric acid and ascorbic acid (Vitamin C) to preserve color

CaJohn’s Select Purees - Fatalii: Fatalii chiles, distilled vinegar, citric acid and ascorbic acid (Vitamin C) to preserve color

Joe’s take

CaJohn’s Select Purees - Cayenne: The more I tasted this, the more I liked it. Cayenne usually provides a tad bit more heat than flavor, but this puree was quite tasty on all the foods I tried it upon. I hadn’t originally thought of trying this on eggs, but the HSB review of this one inspired me to give that a try. Excellent!!! The consistency of this one is just about perfect, neither too chunky or too runny. I actually liked this best to give a little machismo to my marinara sauces, but it was actually fairly tasty when used like a hot sauce on certain foods. Your mileage may vary.

CaJohn’s Select Purees - Jalapeno: This is the weakling of the crowd in terms of heat, but is a strongman in terms of taste. It’s practically like gnawing on a fresh jalapeno! The great flavor and modest heat could allow you to even use this like a hot sauce, especially if you like your jalapeno hot sauce to be minimalist and pure. I used this with great success in many soups & stews, and it made rice & meat dishes quite palatable. Likely to be an ideal add to paella and jamabalaya.

CaJohn’s Select Purees - Habanero: Just what you’d expect from a habanero hot sauce…that tropical, almost apricot-like, taste with 10/10 heat. Fortunately for us who are not masochistic with their habanero habit, this is not made from red savinas. (These orange habs are still made by the folks at GNS, who were the ones to develop the red savina habanero.) What struck me after trying this puree was the ability to really give pure habanero taste to several kinds of dishes. I used it in my pasta sauces, both creamy and marinara, and even used it with several kinds of salad dressings to make my salads truly worthy of a chilehead. Great stuff.

CaJohn’s Select Purees - Chipotle: I’m not the chipotle fan that Linda is. I’m just not. However, I appreciate good chipotle taste when I can find it. The problem with some other chipotle blends, I think, is that they try to do too much. This blend of chipotle is amazing. Even though it’s technically not fresh peppers like the other blends, you will scarcely know the difference when you taste it. It has great consistency (like the cayenne sauce I mentioned above), and this one is just perfect for Mexican food of any ilk. I used it mixed with a little pico de gallo for a Mexican relish good enough for any taco, burrito, or enchilada. Even though this one has that distinctive chipotle smokiness to it, it may be the most versatile one of this bunch. A winner.
CaJohn’s Select Purees - Serrano: To me, serrano was always a pepper that I thought was akin to the cayenne in that it had a fair amount of heat, but wasn’t always up to snuff on taste. My opinion is henceforth changed. This pure serrano taste was so tasty to me that I almost used this one like a hot sauce as well. That is, until the heat caught up with me. Whoa, the serrano has a bit of insidious cumulative heat to it, and it snuck up on me a couple of times. I like this with chicken dishes, as the neautrality of many chicken dishes really brings out the flavor in the serrano.

CaJohn’s Select Purees - Fatalii: This experience with fataliis has given me newfound respect for this pepper, and its heat. This one’s a flamethrower, without a doubt. The heat is quick to overwhelm your tastebuds, and lingers for a long, long time. Brightly yellow, the bottle looks so pretty and harmless just sitting on the shelf…but a little goes a long way. My fave uses for this were with creamy sauce dishes, where you could dilute the heat and get more taste of the peppers. Mama mia, but it turned some fetuccine alfredo into a chileheads version that was amazingly tasty. Look out habanero, there’s a new sheriff in town!

Linda’s take

CaJohn’s Select Purees - Cayenne: This is really good with already flavorful foods. I mean, cayenne tends to be a bit boring unless you use it with something. Don’t fear, though. I have the perfect something. Chinese food. We eat chinese food at least once per week and no matter how many times we ask them to make it extra spicy, they just don’t get it. This gets it! Use liberally and watch garlic chicken come to life.

Cajohn’s Select Purees - Jalapeno: Green is good. If you like Vietnamese food and they’ve forgotton to send the extra peppers you requested home with your pho, grab a bottle of this. It gives the same fresh flavor that you get with freshly sliced peppers and mixes nicely with the beef broth. Add a little extra cilantro and you have a meal you won’t forget.

CaJohn’s Select Purees - Habanero: This actually brings back some wonderful memories for me. Joe and I had the pleasure of trying something very similar when we lived in Baltimore. We used to frequent this little hole in the wall Peruvian place there which served the best paella. One of the first times we went there, the owner asked us if we’d like to try some Habanero mash with our dinner. “Of course!” We were hooked. When they didn’t have it available we were bummed. Now we can have it whenever we want it. I highly recommend it on…of course…paella.

CaJohn’s Select Purees - Chipotle: A little bit thicker with that famous smokey flavor that accompanies the chipotle. This could honestly be used just as a hot sauce, especially with foods that are already heavily spiced. Fajitas, for example. This would also make an ideal base for a barbeque baste. You wouldn’t need much more either. Maybe a bit of honey and this Select to use for chicken on the grill. (I like mixing sweet and spicy with meats.)

CaJohn’s Select Purees - Serrano: Here’s an example of why you NEED to try Selects…I have found a new love. I just love the taste of this pepper. It’s very rich but not so spicy it overtakes anything. It’s more complex and has a smokey flavor all on its own. I have used this on almost everything in the house, but have loved it using an egg dish of any kind. While my favorite type of flavor has typically been chipotle, I will be looking for this pepper in anything I try in the future. I’m just so glad I tried this Select. My appreciation for this pepper has hit an all time high.

CaJohn’s Select Purees - Fatalii: The key bit of info you need to know is actually in the title of this pepper…FATAL. Rating right up there with the habanero, this Select will give you a nice, slow burn. Definitely use this with something for which you want that lingering effect. Something like Indian food. This made an unbelievable and unforgettable peanut sauce where you need that level of heat to compensate for the coconut milk.

Want to review CaJohns’ products for yourself? Go here and leave your own opinion:

www.thehotpepper.com

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

We really wanted to be the first ones to feature & review these products, but the HSB reviewers were all over this:

HSB review - CaJohn’s Select Cayenne
HSB review - CaJohn’s Select Jalapeno
HSB review - CaJohn’s Select Habanero
HSB review - CaJohn’s Select Chipotle
HSB review - CaJohn’s Select Serrano
HSB review - CaJohn’s Select Fatalii
HSB review - combined products

Give these reviewers a shout and ask them to review CaJohns’ products as well.

Carl’s Big List of Reviews
Alien Zombie
The Hot Sauce Guide
Saucerater

Recipes

CaJohn has a long list of sumptuous recipes located on his website, and you can find them HERE.

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