Yes, one of my favorite sauce makers is at it again! This time, Mark from The Chile Man.org Database has come out with an even meaner Snake Bite sauce….

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Purveyors of some tremendously good salsas and hot sauce, not to mention being genuinely nice people who deserve to succeed, the folks from Redd-Eye Brand will be there with all their usual good stuff, plus something special:

We’re still a few days away from Jungle Jim’s Weekend of Fire, but I’m psyched! I’ve got my list of vendors, map of the store, directions, places to buy beer, brewery list, bags packed, car gassed up….I’m all set!

I just thought I might post an updated picture of myself so if you see this hairy hippy walking around be sure to stop him and say hi. Just remember, “If you give a chili-head a pepper, he’ll probably want some milk”…..or beer.

Also, last I heard blog owners and Tequila aficionados Joe and Linda will also be making an appearance. I know Linda hates the picture below, but it’s the only one I’ve got. So be sure to talk with them as well! They are really nice people and don’t bite much….honest!

Proof positive that Columbus, Ohio is the nexus of hot sauce creativity is the up-and-coming hot sauce entrepreneurs known as the Sauce Cartel. We’ve known of Gary and Max, the creative forces of the company, for a while and have rubbed shoulders with them at a few industry events over the past year or so. Our first exposure to their sauces was at the 2007 Jungle Jim’s Weekend of Fire show where they were showing off their hot sauce wares to the hot sauce-adoring public. Since then, their company has undergone a name change (from Hell’s Kitchen to Sauce Cartel) and has broadened their product line to include salsas, jerk sauce, and even a spicy applesauce. As enthusiastic supporters of our hometown hot and spicy brethren, we thought it to be high time to shine the blog spotlight on the Sauce Cartel and let you hear a little from them and their products. Here is some info from Gary of the Sauce Cartel…

Tell us a little about you & Max’s background, and of the name of your company. How did you get into this business?

Ok, our backgrounds are completely different. I was a nail biter as a child, and as a way to stop me (or attempt to stop me) was to put hot sauce (which I called Red Water, when I was young) on my fingers. It didn’t bother me the way my parents thought it would. In fact, it had quite the opposite affect on me. As I grew so did my tolerance for spicy foods. As my tolerance grew, I found myself always looking for something new. When I was about 10 or 11 my parents leased a plot of land from a local farmer so my brother and I could grow our own vegetables. The funny thing is, my brother grew all sorts of stuff and I grew peppers. Mostly Jalapenos and Cayenne peppers. It was with those peppers that I attempted to make my first hot sauces.

Max was lucky enough to travel the world with his parents as he was growing up. Being that he has always liked food, he had the ability to taste different foods from around the world. Max is always found in his kitchen trying new recipes that he has picked up in his travels. Oddly enough he also found himself stranded in the Virgin Islands a few years ago. He had to work in a kitchen to make the money for the plane ticket back home. It was in that kitchen that he acquired the recipe for our Jerk Paste.

CaJohn gave the name of the company, Sauce Cartel, to us. We were having all sorts or issues trying to come up with a name that we felt we could not only stand behind, but would also project our image.

As for how we got into business, On May 5th 2007, I entered a hot sauce in an amateur contest, at the North Market in Columbus, Ohio. CaJohn was one of the judges. We didn’t win, but we did come in second place. Afterward, CaJohn and I spoke and he told me why he thinks we didn’t win. I was told that we have something with that sauce. So, I viewed it as this, Run with it. And that is exactly what we have done. Instead of find a co-packer, we took an enormous leap of faith. We built our own processing plant. We have now been in business for over a year.

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Yep folk’s, yet another one by Aussi sauce sensation, Old Stillmanz. This one is a heck of a lot thicker than his Texas Pequin sauce and once again I’m sparing you from a shot of a bottle with writing on it (no label).

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We will have some interesting stuff at our booth this year!

- We will have 2 new BBQ sauce products available. A Honey BBQ and a D’Jon BBQ, and they are $5 each and in limited supply.

- We will have our XXX Hot limited Sugar Fire for sale (signed and numbered). We are only bringing 5 cases of that, and they are only $5 a bottle, so get them while you can.

- We will have all new TorchBearer Tee Shirts, available for the first time ever for $15.

- We most likely will have a “Burn Unit” there for everyone, with dollar milk and ice cream available

- We have a packaging change going on resulting in us having a HUGE sale on our products as well. Soon (in 3 weeks) everything will be in 8oz woozy bottles, so we are getting rid of all our jars of sauce. Everyday, Tingly, Sultry and Sugar fire are all 2 for $5 and 5 for $10 while supplies last.

- Fever, Tarnation and Slaughter are 2 for $15 and 3 for $20.

- Not to mention that for the first time ever we will have the Tarnation sauce available in the new woozy bottles. We wanted them all ready for this show but that was the first one that was ready.

- And lastly, we will be having a daily raffle. For every $10 dollars purchased you get a chance to win the full line of sauces, we will email the winners after the show and send you your prize.

Everything will be in short supply and this is will be your last chance to get your hand on the products in bottles, they won’t exist like that after this years show so come early and buy fast. Can’t wait to see everyone, it’s going to be a fun time.

Vid Lynch
www.torchbearersauces.com

I just received a very large package from our buddy Bent of Alpha Nerdz. It’s basically Australia in a box and contained sauces from three of the land down under’s finest hot sauce companies. Today we’ll be examining one from Old Stillmanz.

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All this coming week, we’ll be highlighting companies who’ll be attending this coming weekend’s event…the 2008 Jungle Jim’s Weekend of Fire. Just a little sneak preview so you can whet your palate to all the good stuff you can try when you attend:

July 27, 2008

Intensity Academy of Tampa, FL will be releasing three new products to their tea infusion line of gourmet sauces. Chai Chipotle Cocktail, Chai Thai Teriaki, & Green Tea Gourmet. Descriptions of the anticipated sauces below:

The Cocktail Sauce-
Chai Chipotle Cocktail is an all natural Chai tea infused chipotle cocktail sauce. We scoured the seven seas for the freshest ingredients to pack a unique variety of intense flavors in this bottle. Chai Chipotle Cocktail is sure to be your favorite food enhancement. The smoothness of the Organic tea balances the chipotle peppers and horseradish to delight your senses. A perfect partner for shrimp, crab, lobster, oysters, clams, fish, crackers, tofu & more! All Natural

Fiery Teriaki -
Chai Thai Teriaki is an all natural Organic tea infused spicy teriaki sauce. While exploring the Orient we happened across the Lucky Fire Dragon who was guarding the ancient secret recipe for the world’s greatest gourmet sauce. With a little luck and fate the recipe was ours! This good fortune allowed us to share these intense flavors with the world. The smoothness of the Organic tea balances the oriental & chipotle peppers to delight your senses. The Orient’s best spicy teriaki sauce is perfect as a stir fry, dipping sauce, marinade or delectable salad dressing. All Natural

Oriental Sauce-
Green Tea Gourmet is an all natural Organic tea infused oriental sauce. While studying the ancient scrolls of the Orient we happened upon the Tao of Teriaki philosophies. The secret is within this bottle. The smoothness of the Organic Green Tea balances the oriental spices and honey to delight your senses. True balance is found in this sauce. The Orient’s best gourmet sauce is perfect as a marinade, basting sauce or delectable salad dressing.
All Tao Natural

These sauces have sparked the interest and has created a “drool factor” to the masses around the nation. We chose Jungle Jim’s Weekend of Fire to release these Fiery Sauces.

Special for the weekend: Purchase all 3 new sauces & get an original Hot2 (squared) FREE!!! 2008 Fiery Food Winner & Battle of the Bottles3 Champion. Get the Jungle Jim’s Special online or in person during August 1st-6th.

Contact:
Michele Northrup
Intensity Academy- Founder
813-299-3600
IntensityAcademy@verizon.net

Well, I’ve been known to have jobs of all sorts, I like variety and new skill sets. I’ve worked for the government, been in the restaurant business, a musician, and actor, graphic designer, manager, gardener, landscaper, stuntman, journalist… the list goes on and on. One thing I didn’t expect to be doing or didn’t count on was what I’ve been hired to do now.

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I was contacted by a young man from Georgia by the name of Antonio Cadogan and was asked to review a Scotch Bonnet hot sauce of his own creation that he was looking to take from just being a hobby to actually bottling it and selling it commercially. Antonio himself is a U.S. Army veteran who originally hails from Panama, along with wife Leonora, and is looking for a co-packer to help with distribution of his sauce. We received this sample bottle in an not-so-aesthetically pleasing bottle, but it did have quite enough sauce for me to give this sauce a honest evaluation. Here’s the basics about it:

Ingredients: onions, mustard, vinegar, habanero pepper, salt

First impression: It’s a fairly thin sauce, mostly mustard-y yellow in color, with occasional pepper seeds floating within the sauce. In its current form, this would be a sauce that would require one of those silly restrictor-cap thingies to keep you from dousing your food with too much sauce as you pour it from the bottle. Making this sauce just a touch thicker might be nice…perhaps a little closer to the consistency of catsup or mustard but still pourable. The color is also a little too much like mustard as well. I would consider adding a little turmeric to make it more yellow (like many chinense peppers) or perhaps adding a little red pepper flake which would infuse a little more red color to the mix. Make this sauce a little more orange and I think it would help the color aesthetics quite a bit.
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