Le Gourmet Chef has teamed up with Blair of Death Sauce Fame to create his first commisioned reserve. This handcrafted piece starts off with his famous 60ml bottle which is imported from England.

The bottle is filled with an Earth shaking 1.4 million Scoville units of fury.

This product must be used as an ingredient only, not as a sauce. It is then cork-finished, and sealed in four layers of Italian resin with Blair’s famous skull embedded within.

Own a piece of pepper history today…only 999 available worldwide. Special collector price only $49.99 and each reserve comes with a FREE bottle of Sudden Death Sauce (a $9.95 value). Act now for this incredibly hot deal—-or be left out in the cold!

Buy Le Million Reserve here.

Official Word from Blair…

Dear Fellow Chilihead,

Dear Chilipals, I want to bring you up to speed on some very Exciting things…..First of all Now is your shot at getting an amazing Collector piece for a price that is below anything I could ever offer ….. “Le Million“. I was commissioned to produce a Reserve for “Le Gourmet Chef” A national Gourmet Chain. I created “Le million” For them, …A Special 1.4 million scoville unit Blend of oils, all new Yellow and Blue Italian Resins, Custom New Gold Foil Crest on the Case and More….All of this for only $49.95 Plus you get a free bottle of Sudden Death ($9.95 Value Free) (Also I have been informed they do not have an order limit but I do not think they understand what my Chilipals are capable of) Only 999 bottles are available worldwide and most of them are going directly to the stores…So this is your shot at getting one…… www.legourmetchef.com this bottle is not available anywhere else not even my own site. It is truly a bargain and I encourage you to take advantage of it. Remember they are the ones who are using this as an in store promo for all my other products, Reap the benefit and you don’t even have to go to their store…..

Enjoy and Feel Alive
Your Chilipal Blair

Go to http://www.extremefood.com

PS I have so much more news to tell you…..Holiday Reserve only 99 bottles All New package, Plus a Special project of mine only offered to 10 Chiliheads (The Cutting Room Floor) Plus Buffalo wing Sauce and all New heat line..I have so much to say….Talk to ya soon……Much Love

Already a six time national award-winner, the #7 Sultry sauce has taken yet another prize at the 2006 Scovie Awards, taking third place in the Best Red Sauce category. TorchBearer Sauces also took two more awards, a 3rd place in Best Desert Sauce category, and a 2nd place for Best Website. Please check out this award winning site at www.torchbearersauces.com.

We will be accepting the awards at a ceremony in New Mexico at the Fiery Foods and Barbeque Show in March, and hope to see you there.

TorchBearer Sauces is quickly becoming known because of our focus on taste. It is a condiment that tastes great (in or on anything) for people with any heat preference, up to and including the World’s Hottest Natural Sauce.
All of our sauces are all natural non-extract, with very little vinegar and no preservatives. The #42 Slaughter sauce, our hottest, is a dastardly concoction that has an all natural slow burn; sometimes it takes five minutes for the heat to build. Our award-winning desert sauce, #11 Sugar Fire is our sweetest blend, good for the impending holiday season. It is a mixture of mango, papaya, mandarin orange and habanero. Sugar Fire is great on or in Ice Cream or in your mixed drink/beer, and it will be a great glaze on the main course (even if it is tofurkey). Not only that it makes the worlds best apple pie, the recipe for that will be coming in a few weeks for the Christmas season on the website.

TorchBearer Sauces has been in operation for less than a year, starting officially in April, but already is garnering national attention.

Ingredients: Water, Pineapple juice, O/R Capsicum, Red Cayenne Pepper, Vinegar, Salt, Habanero Peppers, Sugar, Mangos, Black Pepper, Xanthan Gum, Propylene Glycol Alginate, Erythorbic Acid to promote color retention.

Whenever I see Pineapple juice and capsicum used together in a hot sauce, I’m always reminded of Da’ Bomb Ground Zero. Da’ Bomb Beyond Insanity uses orange juice as well.

Now, when faced with an extract sauce, how do you go about eating it? Personally, I use a toothpick to initally taste and then from there I try to figure what I’m going to eat it on.

Fiery Furnace uses 500,000 scoville extract so it’s not something to be messed with. I approached the bottle carefully, using an exacto knife to carefully cut the outside seal. I removed the lid and took a big whiff. BIG Mistake. I inhaled a bit too much and started coughing up a storm. Once the fit passed I dipped a toothpick into the bottle and said my prayers.

The heat hit my throat first before spreading to my tongue and then my lips. In less then 3 seconds my mouth was indeed a Fiery Furnace. After about 45 more seconds the heat was gone and I was left with a smoldering tongue.

Flavor-wise Fiery Furnace is just like any other extract hot sauce, all heat and no flavor. Well, there’s a flavor there – the flavor of extract.

$14.99 each for a bottle of sauce that’s going to last anyone a long time. Unless your like me and dump 1/2 into a vat of chilli. The entire vat took on a lava like appearance and it almost took 4 grown men out at the knees. Bathrooms across Manhattan became battlefields on Monday- God Bless Sunday Football & Chili.

Fiery Furnace is a great sauce for this purpose – adding extreme heat without altering the flavor.

What seemed unattainable 14 months ago has become a dream come true for a Columbia. SC couple whose handcrafted hot sauces have won five major awards in the world’s top two fiery foods competitions.

Palmetto Pepper Potions, LLC has earned two prestigious Scovie Awards in the 2006 competition – a First Place win for Molten Golden hot sauce and a Third Place win for Larynx Lava hot sauce. The 9th annual Scovie Awards are the fiery food industry’s equivalent of the Academy Awards and feature a highly competitive blind judging sponsored by Fiery Foods & BBQ Magazine. Molten Golden won a surprise First Place Scovie Award in last year’s competition as well.

What began as a simple desire to bottle and share a bountiful chile pepper crop is now a rainbow of vibrant hot sauces that have attracted fans from around the globe, with orders from devoted chileheads in Nova Scotia, Great Britain and Costa Rica.

Mark and Julie Riffle, founders and owners of Palmetto Pepper Potions have made hundreds of batches of hot sauce in their journey from kitchen to marketplace.

“We are thrilled,” said Julie Riffle. “It is one thing to have your family and friends tell you that your hot sauces are among the best they have ever tasted. It is an unbelievable validation when flavors that originated in your kitchen earn recognition in a blind judging at the international level.”

Mark Riffle, known as the “Hot Honcho,” can’t imagine a business that would be more fun than hot sauce. “We love to do hot sauce tastings and see the reaction from people who taste our flavors for the first time,” he said. “People often ask to taste our ‘mild’ sauce and we have to let them know right away that there is nothing mild about red habaneros.”

Julie Riffle used an abundant crop of peppers to experiment and develop the company’s signature style of fresh-tasting sauces. “We used figs, loquats, peaches, fresh herbs and anything we could find in quantities,” she said. Many hot sauce creation nights followed and led to the recipes for Molten Golden — a Caribbean-inspired sauce bursting with fresh mangoes, curry, and cumin in a red habanero mustard brew, Larynx Lava, a red habanero and pineapple sauce, kissed with an afterglow of tangerine, ginger and fresh herbs, and Daily Red, a versatile tomato, red habanero, lime and garlic concoction. She currently is in the intricate process of batch-scaling Trenholm Venom, a red habanero and roasted red pepper sauce flavored with South Carolina peaches, ginger and herbs.

“Each of our hot sauce flavors has been handcrafted to the music of a favorite band or musician from the southeast,” said Julie Riffle. Molten Golden features singer/songwriter Mike Garrigan from Greensboro, NC, Larynx Lava features Mark Kano, lead singer and songwriter of Athenaeum, also from Greensboro and Daily Red features Sister Hazel, from Gainesville, FL. Trenholm Venom will feature Columbia favorites Danielle Howle & the Tantrums. “These were the bands we were listening to as we created each flavor. Amazingly, the bands all turned out to be hot sauce fans and the sharing of sauce has helped us meet some of our favorite musicians,” she added.

In September, Molten Golden and Larynx Lava both earned First Place Golden Chile Awards at the 2005 ZestFest, an international competition sponsored by Chile Pepper Magazine. ZestFest is the industry’s longest-running fiery foods competition and draws entries from around the world.

www.pepperpotions.com
Palmetto Pepper Potions, LLC
PO Box 6126
Forest Acres, SC 29260
JULIE RIFFLE
PHONE/FAX: 803-782-8020

Previous HSB Reviews of Palmetto Pepper Potions Hot Sauces:
– Larynx Lava from Palmetto Pepper Potions
– Molten Golden
– Review: Larynx Lava