هاي? شدادات? [لونغ تيم]? ما من موقعة.?

هذا معروفة لرفيقتي? [أل] [غلدنبرغ] [أكا] [بودّه].? رجاء فحصت خارجا مزاداته.? هو فائقة باردة شدادة, [شلهد] [إإكستروردينير], ومراجعة لذوق الخوف.? شرّفت هو يتلقّى أيضا يكون ب [كجوهن] مع [بودّه] قابل للجمع.? إن أنت اتّخذ شكل? [ت] يعرفه بعد, أنت سوفت سألت أحد ما.? هو شخص جيّدة أن يعرف.?

عطل سعيدة!?

[سم]

[جلّيبلس] عزيزة,

اليوم هو مع كلّي [شتزبه] و [سكهتيكينسّ] أنّ يتلقّى أنا المتعة من يعلن الإحتكار مدهشة أكثر في أيّ وقت?

[بودّه]? [س] 2008 [هنوكّه] إحتكارات! هو قد كان اثنان شهور في ال يجعل? الزجاج أنا استعملت من الكرة شعبيّة? تجميع نخبة? بلاتين مرطبانات وأغطية أيّ إلى ي يكون الجيّدة في بيتيّة يستطيع. في يحاول أن يصمّم هذا قطعة خاصّة [كلّكتيبل], أراد أنا أن يستنبط مساعدة من بعض من [جلّيبلس] ي في يخلق هذا قطعة فريد جدّا داخلا وخارجا. كلّ زجاجة جدّا خاصّة, ومن فوق كلّ مرطبان استعمل أنا زرقاء وبيضاء شمع ختم صوف وأنهى هو باتّجاه آخر مع ذهبيّة سعيدة [بودّها] [ستتثتّ]. في الكحول [فنغ] [شوي] يمثّل كلّ [بودّها] شيء خاصّة لسفر آمنة, إزدهار, حالة حبّ, سفر روحانيّة, منزل سعيدة, و [لونغ ليف]. هناك فقط 6 مرطبانات مع 6 [بودّهس] مختلفة, لذلك كلّ قطعة مثل فريدة بما أنّ يحصل علبة [كلّكتيبل].

بعد, لم يتوقّف أنا هناك. في هذا مرطبان مدهشة ماذا يكون [إفن مور] لا يصدّق. Through my online research, a recipe procurred from my dear friend Sandi, and the tutelage and guidance from the ever-capable CaJohn of CaJohn Fiery Foods my preserves came to fruitition. I have created a Cherry Jalapeno Preserve that I hope not only will be unique, but a delicious taste experience. Even though I was born Jewish, do not think that these preserves are kosher in anyway other than the fact that I made them. The darkest of purple jelly-like contents is almost black to the naked eye which gives the jar a great appearamce that will look fantastic on any collector?s shelf. The label was an artistic creation from the one and only Gatorman, and I am so proud to have it on my jars.

This one time collection will be sold on Ebay starting at sunset(6pm est) on December 21st on the first night of Hanukkah and will be concluded at sunset December 28th. 6 Auctions in all. I will let my Jellipals determine the value in these tough economic times as each auction will be set at 1 penny to start. Shipping will be sent via USPS with insurance at a cost of $10. Every collectible will come with an 8 oz sampler, so you can feel the love on your bagels, blintzes, and kasha varnishkes.

I have included pics of all 6 jars. Links will be posted when the auctions go live on Sunday 6pm est/3pm pst.

Enjoy it and FEEL KOSHER!
-Buddah
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Starting off my series of reviews from the products I received at this years Weekend of Fire is from Cape Fear Pepper Company. Tracy Campbell?s wife makes this delicious product and has had many people clamoring to try to pry the recipe away from her?the stuff is just that good!

Buccaneer Bites Ingredients: Peanuts, sugar, butter, chocolate (sugar, corn starch, partially hydrogenated palm kernel oil, corn syrup solids, nonfat dry milk, milk powder, cocoa, soya lecithin, artificial and natural flavors), crisp rice, spices, salt.

According to Tracy, these usually come in bars but the heat attacked it and melded them together while we were at the show. What?s contained in the jar, melted or not, still looks like tasty little treats to me! So out comes the knife to pry a chunk off. The first thing to hit is the smooth and sweet taste of chocolate and next come the peanuts. Now, I?m not a big fan of either but it is in just the right combo here. A slight sweetness that lasts all the way to the end along with a peanut taste that comes and goes.

The crisp rice makes it nice and?well?crispy. There is a tiny amount of heat, and I do mean tiny. Even after eating half the bottle (boy am I going to be hyper) I still didn?t get a burn going. Now, if I had to guess at what pepper they used (and I do, this is a review after all), I would say Habanero. I know it sounds crazy, but hear me out.

I wanted to say Cayenne at first just because it?s so generic. But after thinking long and hard on it, I decided to go with Habanero. They must have used the slightest sprinkle of dried Habanero powder to get it to be so mild. But some signs are there of that pepper. There?s a back of the throat burn and the slight build of heat. Both of these (especially the location of the burn) scream Habanero.

I want to say more about this product, but it?s so straight forward and simple, I really can?t say anything more than I have. It?s just a fantastic snack, bit too sweet and mild, but a pepper product none the less. Excellent job Mrs. Campbell!

Taste: 8.5, Heat: 0.14

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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We usually take great efforts to avoid duplicating reviews of sauces here on this blog, but sometimes certain products make us think that was a silly idea. This is one of those. While we don’t know ‘Bent’ personally (he lives in the Land Down Under), we’ve chatted with him through The Hot Pepper discussion board for quite some time. He was kind enough to brighten our day by shipping us some of his wonderful hot sauce creation for us to try for ourselves.

One thing we can say for sure is that this sauce is certainly one-of-a-kind, if for the ingredients alone:

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

Professional sauce makers, take note. Now this is a way to craft a hot sauce…all natural ingredients, a variety of excellent chiles, and a recipe that distinguishes it from most of the rest of the marketplace. I can’t say we’ve ever tried a hot sauce made with black olives or brandy essence, so this was going to be a treat whether we liked, loved it, or just tried it and put it back down in the back of cupboard.

First impression: Well, I have to say that I like the label. It’s just cool enough to appeal to the geek in me with its oversized brain and cartoonish graphics. It’s not quite professional caliber, but a far cry better than 99% of the labels that are made for homemade or amateur hot sauces. The aroma is nothing but capsaicin-dominated pepper goodness. A lot less of that ubiquitous vinegar smell that many sauces have, I detect a lot of habanero and a little of the pear fruitiness with a gentle whiff. This sauce is also thick. Way thick. So much so that I had to really throttle the bottle with a few shakes to dislodge a glob of it to taste. It might be a tad thick to me, but perfect for those who like a little more substance with their hot sauces.

Taste: At first, I thought it was simply a super-good habanero sauce. I definitely tasted the pear right away, then then enjoyed it as the habanero set my taste buds aflame with that characteristic heat. I really do get some of the other flavors (the gari, black olives, garlic), but not with every bite. The pepper blend makes for an interesting mouth feel. The overall mouth-searing heat and tropical flavor of the habanero, the sharp bite of the asian peppers, and some hints of jalapeno. It’s such a well-made sauce that I found myself almost enjoying it too much to really analyze the taste overly much.

That is, until the Naga Morich heat arrived. Wowzers, but that adds a whole new element to the sauce…and makes it worth every bit of the “Pain” name that this sauce bears. It took me quite a few bites to reach capsaicin critical mass with this sauce, but when I did it was impressive. About 9.7/10 for heat to be sure, and it seems to keep accumulating more heat with more consumption. After a meal with this in my chili con carne, I was sucking wind big time.

Speaking of uses, it’s still a pretty all-purpose hot sauce despite its high heat level. Used in moderation, even the novice chilehead could find good uses for this. I liked mixed into my foods, like soups and sauces, but I wasn’t afraid to pour some directly over my grilled meats as well. Great, great flavor.

Overall recommendation: I’m no longer just an aficionado of this sauce, but I may be in the running for president of the fan club. Searingly hot but still tasty, this sauce is for the chilehead who likes a great tasting sauce that will make you sweat and cry with joy. Bent is seemingly always looking to make new batches and improve this sauce’s formula, so feel free to contact him through The Hot Pepper and let him know you’d like to try a bottle. Even with shipping costs from Australia, it’s well worth you giving it a try. Enjoy!

We are constantly thrilled to find that there are people who can make hot sauce at home that is every bit as good as the ones you buy from the professional sauce makers. However, it often takes numerous rounds of experimentation to get your sauce just right. Thank goodness for events like the amateur hot sauce competition from this past Cinco D’Ohio Festival at the North Market here in Columbus, OH. Gathered were a collection of amateur hot sauce creators dueling for the affection of the judges (myself included), and these sauces by Donavan Stanley were the runaway winners amongst the competition. Donavan was thoughtful enough to have some extras on hand (in some spiffy frosted bottles) to share with us to try without the pressure of making a spot decision on their merit.

Precious Booty Ingredients: Tomato puree, Rum, malt vinegar, habanero peppers, shallots, onions, honey, brown sugar, rice vinegar, jolokia pepper, spices.

Purple Nurple Ingredients: Black Currant Preserves (Black Currants, Sugar, Glucose Syrup, Citric Acid, Fruit Pectin), Vinegar, habanero peppers, jolokia peppers.
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It’s been a little while since we had some good homemade salsa, so we dove back into the fray with this new arrival from Ed & Patti Wajer called Ed & Patti’s Hot 4 Pepper Gourmet Salsa. This salsa fits into both categories with us…that of a homemade product as well as a commercially distributed one. Ed & Patti hail from the great state of Michigan, where their salsa is available at select vendors at various times throughout the year.

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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It?s always a pleasure getting test sauces from industry hopefuls. Often they are way crafty and sometimes so inventive I?ll have to bust out the thesaurus just to find the words to describe them. Such a sauce always comes from Lynn ?Devil Duck? Duck (no, I didn?t type Duck twice, his last name really is Duck). Last I was in his area of New Mexico I received his two newest sauces, Barracuda Breath Test Batch #1 and Barracuda Breath Test Batch #2.

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The Naga sauces keep rolling in and for heat lovers like me, this is the best thing that could ever happen. Scott from the Philippines just brewed up his own homemade hot sauce called Chili Scott’s Nuclear Naga Sauce and sent it to me for a small taste. It’s a very small bottle, but I’m glad I got some in because this one’s really interesting.

Ingredients: Vinegar, Naga Morich Peppers, sauteed onions, garlic, salt.

Scott let this sauce age for a few months before sending it to me and I must say, it really adds to the flavor. It allows the ingredients to introduce themselves to each other and they end up all having a good time, except for our poor friend the Naga. He just sits in the corner because no one will talk to him. They all know he’s a biter.

This is an extremely well blended sauce, smooth and liquidy. The vinegar stands out but not as much to distract you from the overall taste of the sauce. The garlic and saut?ed onions are really the forefront taste and the Naga Morich hovers around them. I can definitely taste the Nagas, which brings back a flood of memories from when I ate a whole one. There also is just a hint of salt that helps to accent the subtleties of all three ingredients.

I would have to say that this isn’t a complex sauce. It’s very straightforward in the flavors, the heat’s spot on, and it complements every single dish that I put it on. The food that I found this to go perfect with is fish. Grill up some Maui-Maui (I do so love Coryphaena hippurus) and slather a bunch of this sauce over it. The garlic and onions pair amazingly well with it and the fruity taste of the Naga throws your taste buds into overdrive?until the heats kicks in that is.

I was really disappointed by the heat upon first sampling the sauce. I just did a little spoon full at first and got a big blast of heat right away that died down a second or two latter. This is because the sauce is mainly vinegar based so the pepper heat is really thinned out. Then I used it in my breakfast burrito (the cook at work knows of my pepper addiction and tolerance so he always uses copious amounts of the sauce I hand him for my food).

HELLO!! THERE WE GO! I FOUND THE HEAT!!! WAAAAHHHOOOO!!!! This sauce has bite! Unlike some other Naga sauces I’ve had, the heat in this stays with you. Like riding a bucking bronco, the heat grabs your tongue and holds on for dear life. I found myself bouncing around in my chair, red faced, smiling, and having a hell of an endorphin rush. Plus, my tongue went a little numb afterwards (a nice little side effect of the Nagas. It’s almost like the tongue says, “That’s it, we’re shutting down for a bit until this heat goes away. Why do you keep doing this to me?”).

For Scott’s first attempt, this sauce is a winner! While simple, it hits upon most of my favorite things when I look for a sauce; recognizable tastes, heat, and the amount of food that it pairs well with. Here’s hoping I see some on the market someday. Preferably soon because I’m all out now.

Taste:8.7, Heat:9.23

Well, it’s been a while since we have had a request to do a homemade sauce review, so were pleased as punch to hear from Julie B. with an offer to try some of her pork green sauce that she makes which she sells to friends and family. A pork green sauce? That was a new one on me, I must admit…but the more she told me, the more I was inclined to give it a try. Here is some of what Julie had to say about her sauce:

We have played around a lot with this sauce and I think it has really turned out good with a great aroma especially when heated first. This pork green sauce is slow cooked for 3 1/2 hours before it is packaged. We offer both a mild & hot sauce. It is great smothered over burritos, etc. I have used it when I have grilled shrimp & fish by adding a little sauce to the shrimp & fish while I am cooking and also when I have grilled chicken. Also, if you take a little velvet cheese and heat it with the sauce, it makes a good dipping sauce for tortilla chips. We have taken hamburgers and smothered them with sauce & cheese.

So, this sauce arrived in two medium-size mason jars, complete with a no-nonsense label that simply laid out what was in these sauces. This is:

Ingredients: green chilies, tomatoes, onions, jalapenos, habaneros, pork loin, almond extract, garlic, broths, spices & more

Admittedly, I’ve not had many green chile sauces that were made with pork. I’ve tried my fair share of ones made to use with pork dishes, but not where the pork was made with the sauce itself. Taking some of Julie’s advice, I set about the task of trying the milder sauce by first pouring it out into my saute pot to heat up a little. Here’s a look at it as it warms on our stove:

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