Προσπαθούμε να μην αναπαραγάγουμε οποιεσδήποτε αναθεωρήσεις που οποιοιδήποτε από τους άλλους κριτικούς μας έχουν κάνει, αλλά σπάνια έρχεται ένα προϊόν όπως Ο» έτσι Bueno! Chipotle Salsa ότι βρίσκουμε μοναδικός και αρκετά σημαντικός να κάνουμε έτσι. Όπως τον εκτιμημένο chilehead κριτικό μας Passow, πήραμε επίσης ένα μπουκάλι αυτού του salsa από το Σαββατοκύριακο του περασμένου χρόνου της πυρκαγιάς παρουσιάζουμε… αλλά το αφήνουμε να καθίσει στο ράφι μας για πολύ περισσότερο από έκανε την αναμονή να το αναθεωρήσει. Αρκετά απλά. Σημαντική αναθεώρηση Passow δεν είναι ένας που θα δοκιμάσουμε στο ατού. Μάλλον, θα δώσουμε δικοί μας «attaboys» για αυτό το προϊόν.

Συστατικά: ντομάτα, chipotle πιπέρι, αλατισμένη, καφετιά ζάχαρη, σκόρδο, καρυκεύματα, και έλαιο canola

Πρώτη εντύπωση: Νίκαια, απλή ετικέτα που χαρακτηρίζει τα κτήρια από το όρος. Περιοχή Adams του Κινκινάτι, OH. Το μεγάλο μπουκάλι δέκα έξι-ουγγιών της καλοσύνης salsa, και αυτό έχει ένα φρέσκο άρωμα salsa όταν ανοίγετε το βάζο που είναι unmistakenly το smokiness του chipotle.
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Ίσως όχι αρκετά όπως παρακαλώντας σε μερικοί ως ταξίδι κάτω από το «ίχνος tequila,» Η κοιλάδα Gila της Αριζόνα έχει το πολύ ίχνος Salsa τους ποια βλέμματα όπως το θα ήταν πολλή διασκέδαση. Ελέγξτε αυτό άρθρο από τον ανατολικό αγγελιαφόρο της Αριζόνα out:

Salsa Trail, festival a stroke of brilliance

By Aimee Staten
Managing Editor
Published on Sunday, January 11, 2009 6:54 PM MST

He?s small and saucy, but he?s hot, hot, hot!

Se?or Salsa made the Gila Valley scene two years ago, and ever since he?s been courted by magazines that are read by thousands of people looking for reasons to travel.

The latest hot-lipped suitor is the AAALiving magazine, which reaches more than 2.4 million readers. This is one of the 20 or so magazines that have developed a tendre for the little guy?s favorite stops along the Salsa Trail.

The article, titled ?Hot Stops,? outlines a salsa trail that starts in Pima, loops through Greenlee County and ends in Willcox. The reporter, Jackie Dishner, followed the little green chile pepper?s lead and ended the trail with a T-shirt emblazoned with the words ?I survived? and a new appreciation for crackers and cream cheese (a better antidote to burning lips and tongue than water).

Click here to read the rest of the source article

We loved this article, mostly because it essentially comes from a blog called the Houston Press blogs…and because it touches on an idea we did a while ago called the “Blairburger.” Making a burger fit for a chilehead takes some doing, and this restaurant near Houston has one that we’d really like to try. Check this out:

Peri-Peri Burger: It Seemed Like a Great Idea at the Time

Tuesday, Jan. 13 2009 @ 2:37PM

The peri-peri burger at Out of Africa, the new South African restaurant on Southwest Freeway in Sugar Land, is a hamburger topped with the legendary hot sauce made with African bird peppers. And since I love peri-peri chicken, peri-peri prawns and peri-peri everything else, I figured this one was a natural.

Click here to read the rest of the source article

It had occurred to me that I?ve never reviewed a Queso Dip. So, bent on righting this obvious wrong, I stopped by at Heather?s Heat and Flavor. I finally settled on Xochitl: Hot Chipotle Queso Dip. I?ve had some of their stuff before and liked it so this was the most logical choice (their Habanero Salsa is to die for and it?ll burn you nice and good?you can read Chuk Hell?s review of it right here).

Xochitl: Hot Chipotle Queso Dip Ingredients: Aged cheddar cheese sauce, tomatoes, tomato puree, water, Chipotle Peppers, garlic, enzymes, cream, lactic and citric acid, extra virgin olive oil, sea slat, glucono-delta-lactone.

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We are constantly fascinated by and interested in what chileheads outside the continental U.S.A. do to pursue their passions, so we kindly present some info from Mick Stillman of Ol’ Man Stillmanz sauce in sunny Australia (where’s it is the middle of summer now) who gives us his take on how the hot sauce world is shaping up in the land down under:

Well what a year it looks to be, in December we found out we took out The Hot Pepper award for best hot sauce with our Devils Tongue Jerk Sauce.

The Hot Pepper awards were a real surprise, what I think Americans don’t realize is how small and basically in its infancy, the Australian hot sauce and fiery foods market is. There are NO hot sauce competitions in Australia, and there are only 3 chilli festivals that I am aware of, all of which are hundred and hundreds of kilometres away from me in sunny and vaguely sub-tropical Brisbane. To say the true chilli head is limited by choice is an understatement.

So we have to go off-shore for recognition.

We entered the Hot Pepper awards for a bit of a laugh, 1 sauce in two categories. I was hoping to steal a place in the Fruit based category, as Habanero and tropical fruit is what we are all about. To our surprise we took out 1st in the fruit and 3rd in the jerk. What left me stunned was taking out the overall hot pepper award for hot sauce. And let me tell you since winning the award, my sales have doubled perhaps tripled in Australia and the overseas market. It’s bizarre, but I have actually had to reevaluate my whole business plan.

The first task to set our minds to in 2009 is setting up a small but efficient bottling plant in the back of our cafe, with the future potential to allow smaller sauce companies facilities to bottle up to the strict food standards required in Australia. I’m all about helping our industry growing the correct way, and commercial kitchens set up for the specific needs of hot sauciers are few and far between in Australia.

The second and more ominous goal of the New Year is to start the great Habanero farm in Coastal Brisbane. Its’ going to be interesting to say the least. I think a lot of US sauce makers would have a chuckle to themselves at the above statement, but you would not believe how limited fresh Habanero supply is in Australia, particularly Brisbane, even though we have the most perfect climate for producing the fiery pods.

There is officially one farm that grows Habanero. That?s right?just one farm. 50 percent of their entire fresh pods go to Coles and Woolworths super markets. 30 percent (the worst quality) is pureed and bagged up and sent to food chains and some sauce companies, and the final 20 percent is pumped out through the more multicultural diverse states, sold quickly through there fresh produce markets. There have been months on end when I have not been able to buy fresh Habanero pods and frankly I am sick of it. So this summer we have put in about 300 Habanero plants, [which is] not exactly large scale yet but moving forward and in the right direction.

And we will be keeping you all up to date on how our Fiery Wing Challenge Naga and a Fatalii wing-eating competition goes as it looks to be entering the pubs and hotels around Brisbane in the near future.

Good luck to the poor fools who enter that one.

Over the past few years since this blog’s inception, we have rebuffed offers to incorporate or merge with other sites, take on corporate sponsorship, charge for advertising using banners or text ads, or charge money to manufacturers for the service we provide.

Suffice to say, those things simply are not going to happen. While we’d someday like this blog to do something that makes money (sell T-shirts with our logo for example) to support the meager cost of updates and design issues, we don’t ever envision that our entrepreneurial desire will ever overtake the desire to continue this blog with a sense of earnestness, integrity, and fairness. As such, we now proudly feature the logo you see here which is now proudly displayed on our sidebar.

By adding this logo, we operate under these premises:

1. That we are opposed to the use of corporate advertising on blogs.

3. That we do not accept money in return for advertising space on our blog.

Furthermore, we’d like to quote the author of the Ad Free Blog site by posting his comments on this issue, which echo our own sentiments:

Why do you care? Can’t you just ignore the ads? I have ads on my blog but it doesn’t affect what I write.

Many bloggers say they will not let the ads affect the editorial content. I question this statement. Can you guarantee that? And knowing that other people are offered money to “mention” a product on their site don’t you start to wonder whether someone is recommending something in an unbiased way? We live in a culture where advertisers directly influence and in some cases control and create the culture at large. Honesty of the writing is affected when corporate interests are paying the bills. This has been proven time and time again in the case of periodicals, films, and television. The more ads that appear on blogs the less we will all trust in honesty of the medium as a whole.

The byproduct of this is that blogging medium (as with many/most others forms of media in our culture, magazines, news, film, etc.) is now *influenced/controlled* by large corporations. If you don’t know why this is a problem I highly recommend the film “the corporation,” which explains in a succinct way why most large corporations have no accountability, and are only about the bottom line throwing public welfare and the health of the planet to the wayside.

We, and the writers who take their time to participate with this blog, do so because they love doing so and not because of any promise of financial gain. We will strive to continue this for as long as this blog is in existence.

You may now resume your regularly scheduled blogging….

CaJohn’s Flavor and Fire store has been open at the North Market here in Columbus for quite some time now, with all the hot sauces, salsas, and other spicy goodies available for tasting and/or purchase. A few months ago, the CaBoom Chili Co. sprang into existence as part of the store and was the best place in the market to get quality chili, nachos, or homemade soup. Until recently, the two entities had shared the same digs. Due to an unexpected vacancy in the market, the CaBoom Chili Co. has partnered with Holy Smoke BBQ to create a one-stop eating experience to get your chili or BBQ schwerve on each and every time you visit the North Market.

Yogi Berra once famously said, “It ain’t over ’til it’s over.” While he probably wasn’t referring to Hanukkah, we’ll let that quote apply to this year’s holiday anyway. In a fit eBay last-minute bidding, we picked ourselves up a bottle of Buddah?s 2008 Hanukkah Preserves. Admittedly, I am not the greatest consumer of jellies, jams, or preserves, but the collector in me couldn’t resist the opportunity to add one of these to my collection of eclectic hot sauce and spicy food goodies. I’m not really sure if something as sugary as preserves has the shelf-life to be a long-term collectible, but who cares? Buddah was such a mensch to put this together that we’re honored to have some. Besides that, we also got a big dreidel-shaped cookie and some other goodies to boot. Check out the swag:

After yet another exciting year of blogging, it’s time as we begin a new year to reflect upon the accomplishments of the year now passed. Here is what we did during 2008:

- Lots and lots of reviews, as usual. We reviewed:

38 hot sauces
8 spicy snacks
6 spicy BBQ sauces
14 salsas
8 condiments
4 misc sauces
3 spicy drink mixes
2 jellies & jams
2 wing sauces
2 jerk sauces
2 spicy sweets & candies
1 spice mix

- Featured a collaboration of reviews with our sister blog, Taste the Fear, during the month of July for the All American Hot Sauce Co.

- Our annual Autism charity event, Raising the HEAT for Autism, concluded with us raising over $3600 to benefit Autism awareness and advocacy through Autism Speaks. We hope to embark upon a new project sometime in 2009.

- Posted 9 new recipes of hot and spicy dishes definitely worth trying

- Posted reviews on 8 new Homemade hot sauce or other spicy products, generously donated for review by their creators. This idea keeps plugging along with excellent results.

- Added 2 new Featured Product articles to our list, one from the Sauce Cartel and the other from KP’s Specialty Products. This number is way down from the previous year, so we hope to do more in 2009.

- Add, and lost, new writers from our list. We truly appreciate the contributions of those who have given of their time and effort to contribute their take on our shared passions

- We, or some of our writers, attended all the major industry shows…including the 2nd incarnation of the Jungle Jim’s Weekend of Fire show here in Ohio.

2009 will be a big year for us here at the HZOB. Stay tuned for more and thanks for your continued interest in this ever-expanding area of the blogging world!!

This one comes from our buddy, Chuck Evans of Montezuma Brand. He gave me a bottle of his Spicy Red Everyday Pepper Sauce for review when I talked with him at the Weekend of Fire. Chuck mentioned that he wanted to create a sauce that you can use everyday like Tabasco. Nothing extravagant, just plain good. The time has come for it?s review.

Montezuma Spicy Red Everyday Pepper Sauce Ingredients: Ripened Jalapeno, Serrano, or Cayenne Red Chiles, vinegar, garlic, spices, & salt.

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