After doing my last review on the Phitia’s Hot Sauce from Arturo’s Hot Flavors of Hawai’i, I was excited to delve into the next hot sauce on my list from them to further explore the world of Hawaiian hot sauce.

For this review, I selected their Makai Seaweed and Ginger hot sauce. Just the name alone suggested that this sauce would certainly be left of center from many of the hot sauces I normally use and eat. As a little intro about the sauce, here’s the description from the Hot Sauce Hawaii website:

“Makai” is the Hawaiian word for “by the sea,” and our Makai Hot Sauce is our small tribute to the force which shapes all of our lives here in the Islands. We’ve incorporated ginger, Limu (seaweed), sea salt and other Hawaiian ingredients into this sauce to create a flavor that will delight and surprise. Great with raw or grilled seafood. Makes a great salad dressing - a Caesar Salad Hawaiian Style. Taste with different kinds of grilled meats.

Each island sauce was created with one or more items from the Island the sauce is named after. All the sauces sparkle with Hawai’i flavors that are accented ginger and lemongrass. Then each sauce was enhanced with just the right amount of chiles. Spicy liquids to flavor foods trace back through Hawaiian history to the Hawai’i’s famous chile peppah (pepper) water. Chile peppers might have first found their way to Hawaii with Don Francisco de Paula Marin in 1773. Others attribute Hawai’i’s love of spicy foods to the cowboys from Mexico and South America that helped with ranching on the Big Island in the 1800’s.

Ingredients: ginger juice (rice vinegar, sugar, distilled vinegar, apple cider vinegar, miso [rice, soybeans, water, salt], ginger root, lemon grass, and Hawaiian sea salt), limu (seaweed), anchovies, lime juice, red habanero peppers, apple cider vinegar, miso (rice, soybeans, water, salt), Worcestershire sauce (water, vinegar, molasses, sugar, anchovies, tamarinds, soybeans, onions, salt, garlic, eschalots, & spices), and Hawaiian sea salt

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One of my buddies from The Hot Pepper forum (his screen name is bentalphanerd) has sent me my first homemade sauce that I have ever received from Australia. The sneaky bastard said he was sending me pepper seeds for my garden this year and I was bowled over when I saw one of his sauces in there too. Surprise!

AlphaNerdZ ‘Pain2’: Ingredients: Chillies (Habanero 23%, Naga Morich 15%, Asian Birdseye 15%, Long Green 7%, Jalapeno 5%), pears, gari, vinegar, garlic, cinnamon, black olives, brandy essence, white pepper.

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As a running interest from someone who helps treat pain for a living as an anesthesiologist, I find this information utterly fascinating. Check out this article from WPTV.com out of West Palm Beach, Florida about more research involving capsaicin and analgesia:

Hot Sauce Numbs Knee Pain

Last Update: 3/19 10:16 am

REPORT: MB #2808

BACKGROUND: Capsaicin is the active component found in chili peppers and is being studied for its pain relieving properties. Capsaicin is generally viewed as an irritant for most mammals, causing a burning sensation on the tissue it comes in contact with. The idea behind using capsaicin for pain relief is when applied to an area of the body, the nerves are overwhelmed by a burning sensation and are unable to report pain for an extended amount of time.

Nerve cells that sense a type of long-term throbbing pain have a receptor called TRPV1. Capsaicin binds to that receptor and opens it to enter only those pain fibers — and not other nerves responsible for other kinds of pain or other functions like movement. These so-called C neurons also sense heat; thus capsaicin’s burn. But when TRPV1 opens, it lets extra calcium inside the cells until the nerves become overloaded and shut down. That’s how the numbness is achieved.

The form of capsaicin used for surgical pain relief is an ultra purified form called Adlea. This purified version is used to avoid infection and is administered while the patient is under anesthesia so he or she cannot feel the initial burn.

Click here to read the rest of the source article

We reviewed some salsa by Sabrosa Foods a while back, and were both happy and surprised to get this bit of news about them:

Greetings,

I am sending you this e-mail to let you know about my company, Sabrosa Foods Inc. upcoming national television debut on MSNBC, “Your Business.” On this program, I along with the Company?s CFO, Rodney Eason will be doing a mock elevator pitch for the all-natural, no preservatives gourmet roasted bell pepper salsa. This show is scheduled to air Sunday, March 30, 2008 and 7:30 AM EST on your local MSNBC cable station and again will re-air on Saturday, April 5, 2008 at 5:30 AM EST. Should you miss both these times and dates you can also view the pitch on line after the first airing at http://www.msnbc.msn.com/id/13561213/.

I would like to thank you in advance for supporting me in my effort to introduce this healthy product to the world and I know with God, family, friends and positive people this dream will be a reality. Please forward this information to anyone you think could use the inspiration.

My Best,

Duane Thompson
Managing Director/CEO
Sabrosa Foods Inc.
PH-757-768-0381
www.sabrosafoods.com

Always nice to see a good company having some success, either with the media or with their sales. Way to go, guys!

There’s nothing that will warm the heart of someone in central Ohio than thinking about Key West Florida. This is especially true if you like Key West and even more especially if you love Key Limes. I am one of those people. Combine Key Lime into a salsa, though, and you have something really special.

Ingredients: tomatoes, onions, turbinado sugar, jalapenos, key lime juice, vinegar, garlic, salt, spices
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The final tally has been in for our most recent Autism charity project, entitled Raising the HEAT for Autism. As many of you know, we embarked upon our fundraising by selling collectible hot sauces created and donated by CaJohns Fiery Foods, auctioning a ton of donated hot sauces and other spicy foods from various manufacturers and vendors, not to mention some cash donations as well.

Our project was quite a success compared to our first year’s project, and our efforts were rewarded by a nearly 500% improvement in how much money we raised compared to our inaugural project. Here’s how our donation was composed:

Sales of the “Epidemic Proportions” collectible hot sauce - $1958
eBay auctions of donated hot & spicy food products - $561.72
Cash donations through Firstgiving.com - $670.00

TOTAL FUNDS RAISED: $3189.72

If you consider that our donation last year was only $656, we are quite proud of our success and would like to thank each and every person who donated products or their time & effort into making this project quite a success.

We are already in the planning stages for our next project which we’ll be embarking upon sometime towards the end of this year, so stay tuned for that!!

It’s tough for us to believe that this humble jar of salsa has lasted on our “to do” list for this long, but this jar of Habanero FlatLime salsa given to us by Darrell and Candy Fitch finally made it to our kitchen for use over this past weekend. The regular FlatLime salsa has been one of our fave salsas for quite some time, so we imagined that the addition of a pile of habaneros would only make the recipe better. In fact, the description from the BigDawg website says just that:

We have listened to you, our customer, and have added a heaping of habanero to one of our most popular flavors. This one will definitely bring your chip back to life!

Habanero’s, fresh squeezed lime, and hand picked cilantro make this a must for fajita’s, nachos, cream cheese, or just dipped right out of the jar!

Ingredients: tomatoes (tomato juice, salt, citric acid, calcium chloride), onions, fresh lime, jalapeno peppers, habanero peppers, cilantro, garlic, sea salt, apple cider vinegar, red pepper, and other spices
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The first list of vendors who have committed for the 2008 Jungle Jim’s Weekend of Fire is now in. Here are some of the fine companies who’ll be there:

Booths

1&2 Peppers
3—- Chooch+Pootan
4—- Cajun Island
5—- Mild to Wild
13– TorchBearer
14– Montezuma
15– Csigi
18– Chili Pit
17– Blane, DK,Buddah–?
19– Fat Kid Sauce
21&22-CaJohn’s
25&26–Hot Shoots
27–Defcon
28–Bodines BBQ
29–Intensity Academy
33–Porkys
34–Big Dawg
35–Texas choice
39–THT
40–Blair’s
41–Redd Eye
42–Butt Shack
43–Lee’s Mustard
46&47 Garden Fresh Salsa
49–Captain Tom’s
7–Urban Chef
44–Sauce Cartel
38-Flamingo’s Joe’s
63–Rick Bayless-Frontera
53- Tony Legner Food Polish
54- Tahiti’s Joes

We missed posting this a few days ago, but this looks like it could be an interesting sauce that’s worth trying. Time will tell if this sauce is more marketing than quality, or if it’s just glorified spicy ketchup. If anyone’s tried it, do leave a message here. This article appeared on the PRWEB about a week ago:

McCoy’s Thick Hot Irish Sauce “THIS” Web Site Launched

McCoy’s Thick Hot Irish Sauce is sweeping the country. A uniquely blended recipe that can be added to just about any food to liven it up. Not too hot, thick not like runny hot sauces and a brand new taste.

Ingleside, IL (PRWEB) March 18, 2008 — Just in time for St. Patrick’s Day, 2008 and in a flurry of last-minute preparations, McCoy’s THIS is shipping and the new Web site is now available.

THIS, a new hot sauce, is a cross between a condiment and a tasty, more robust hot sauce. It compliments your food and doesn’t over power it. It starts out sweet, ends with a kick and keeps you coming back for more. “This combination makes our flagship product pretty unique,” commented Bill McCoy, co-founder of McCoy’s THIS. “Its healthy ingredients bring a new taste and texture to the condiment industry. But it’s still a hot sauce - just different and we believe, better.”

Along with THIS being shipped nationwide is the announcement today, of the McCoy’s THIS Web site. Hot sauce lovers can point their browsers to http://www.putTHISonit.com and be greeted by contests, free sauce and yet another beautiful site developed by Rockets Away! Media. And of course, they can find out how to get their hands on some of THIS.

Dave McNeely, VP of Marketing added, “We think we’ve gotten our hands on quite the niche market here. We have been contacting Irish Pubs in Chicago, San Diego, Philadelphia, New York and other parts of the country. Initial indications have been very good. We’re hoping the word will continue to spread and our business will grow even more. Right now, we’re just trying to keep up.”

We hope McCoy’s Thick Hot Irish Sauce will soon be in Irish Pubs and restaurants across the United States. If hot sauce lovers have missed out this St. Patrick’s day, they can always go to the website at http://www.putTHISonit.com to get some of THIS. “Of course you don’t have to be Irish to try THIS,” added Bill. “But you might just come away a little more Irish after you do.”

(This article is published in its entirety. It is a posting by PRWEB, and is not copyrighted information.)

Our friends over at Heather’s Heat and Flavor have come out with their own salsa. I must say, this is quite the tasty treat!

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