Ingredients:
Habanero Peppers
Goat Cheese
Chives
Cheddar Cheese
Flour
1 Dark Beer
Black Pepper
Garlic Salt
Cayenne Pepper

Directions:

Combine goat cheese, diced chives and cheddar cheese. You can pretty much stuff the peppers with anything you wish though, I would recommend trying a hamburger stuffing. I decided on goat cheese and chives on a whim.

Remove tops from the habs and seeds – you’ll be left with little habanero bowls. I’m only using 5 habaneros since I will be the only one eating these little habanero gut bombs.

Gently fill the habaneros with the cheese stuffing. Place in a bowl and toss in a bit of flour so the batter will stick.

Take some flour (how much? I don’t know – guess) and toss with the dry seasonings. Again, you can use any seasoning you want, have fun with it.

Add the dark beer of your choice. Mix until you come up with a pancake batter like consistency. I used about 1/3 of a Guiness – drank the remainder.

Dunk the habaneros into the batter.

Fry using vegetable or canola oil for 5-10 minutes, depending on desired crispiness.

Finished Habanero Pepper Poppers

After 1 popper my hiccup alarm went off and I had to take a second to get them under control. But once they passed, the remaining poppers didn’t stand a chance. Damn tasty if I must say. The goat cheese & chives were an excellent choice, the cheese off setting the harsh habanero heat just enough. The habaneros hold up nicely and are the perfect mouth sized bite – an excellent appetizer dish that I’ll be trying out again soon.

Bottle Description: South Carolina Hot Sauce. Give us this day our Daily Red. This irresistible elixir fires up scrambled eggs, grits, oysters, burgers, hot dogs, fries, fish, shrimp, chicken, ribs, grilled vegetables, cheese sandwiches, wraps, quesadillas, soup, pizza and pasta dishes.

Ingredients: Tomatoes, fresh onions, red habanero peppers, fresh garlic, fresh lime, distilled vinegar, honey, seasoning, citric acid, xantham gum, kosher salt.

Container: It’s a glass flask! First of all:………COOL! Sure it fits a little weird in the sides of refrigerators but it looks so damn good. Aside from bottle construction I appreciate that this sauce has habaneros in it but Palmetto Pepper Potions decides NOT to paste that fact all over the bottle. Graphics-wise it’s not much. It’s a little unassuming and if it weren’t for the shape of the bottle you’d pass on it visually.

Appearance: Well it is a sauce and it is hot but really..it looks a lot like salsa to me. You can see the tomato/tomato seeds in it. It’s thinner than super market salsa and is looks a little like apricot jam.

Smell: BIG WHIFF. Smells like salsa too. Smells good, mostly tomato, onions, lime and a hint of garlic and peppers. Thanks to its salsa-ness it avoids the bitter smell and vinegar smell that many hot sauces have. Like a Mexican produce store.

Consistency: Nice and chunky. You get a nice slow pour. This sauce stays on your food without you having to worry about it running off getting all over the place. Having experienced hot sauce in the eyes, this is a plus.

Taste: Upon first impression there’s a lot of lime. The sauce is kind of sour at first. After that it becomes sweeter and that’s when the sauce shows it true colors. It’s a mix of tomato/peppers/ salt/honey/onions in that order. That’s a whole lot of taste for one bottle. For me, the lime and vinegar is a bit heavy. I think because of that it limits the amount of food that Daily Red can be poured on.

Heat: 6.6/10 (Leaves a soft burn behind. Be not afraid to POUR. )

Field Test: On a cracker? Not so good. This is after all a salsa but not really. A simple cracker doesn’t compliment it’s tomatoes and lime. On fries, once again it doesn’t do much for me. It’s better than ketchup but it tastes misplaced.

On eggs and Mexican foods this stuff is awesome. Like I’ve been saying, this [tag]sauce[/tag] has all the makings of a salsa so why not use it as such. This where the lime and vinegar become a boon instead of a bane to the taste of this sauce, if you’re the kind of person that puts lime on your carne asada burrito then you have got to add this.

Final Word: 8.0/10 overall. It’s a great on Mexican food but I personally wouldn’t put it on anything else like a hot dog or a burger, blame the lime and vinegar. I’d definitely keep it in my fridge for certain foods but it’s not an all purpose sauce. And when it comes to Daily Red, that’s not a bad thing at all.

Palmetto Pepper Potions, LLC
P.O. Box 6126
Forest Acres, South Carolina 29260

“Pepper aficionados know that if one can withstand the initial sense that the mouth is on fire, desensitization follows. That is, the more you eat, the more you can tolerate. There is a physical basis for this phenomenon. In cells growing in culture and in laboratory animals, several hours of exposure to pure capsaicin leads to degeneration and death of the exposed tissues.
Researchers hypothesize that prolonged but not dangerous exposure to capsaicin by hot-food lovers may actually kill pain fibers, and this is why they can tolerate the spicy food. This effect has led to uses of capsaicin in topical treatments for arthritis and herpes outbreaks. The scientists’ elucidation of precisely how capsaicin sets the human mouth afire may lead to development of new types of drugs to treat chronic pain.”

Source: Google Answers

/24-7PressRelease/ – CONWAY, NH, November 06, 2005 – Chef Bud Selmi president of Sizzlin Sauces LLC, is now making public appearances, doing live cooking demo’s utilizing his lineup of original recipe Hot Sauces Spittin Fire, Howlin Hollar and Creepin Quag. His most recent appearance was at Zeb’s General Store in North Conway, New Hampshire on October 22nd. His next scheduled public appearance is also at Zeb’s General Store on November 27th. For more information on scheduling cooking demo’s at your location, contact Chef Bud at his web site Sizzlin Sauces LLC or info@sizzlinsauces.com

Some recent comments on our Original Recipe Hot Sauces:
Hey Chef Bud, I am a huge hot sauce fan! Right when I got home after meeting with you, I made a pot of spaghetti and poured on some of your Creepin’ Quag …I love it! It’s got a unique taste, good bite and a sweet hint. I was skeptical at first …but the taste is right from the hot sauce God’s! The sauce gets better every time I have it. I’ve been trying it on everything: beans and franks, coleslaw – yes coleslaw, and I discovered mixing the hot sauce with sour cream creates a nice dipping/topping sauce on your favorite Mexican dish – try it! Nice web site too! I’m interested in purchasing some other flavors soon. Keep makin’ sauce,
Aaron Rasmussen
Berlin, NH

Chef Bud,
Just want to thank you for the great service and great sauce. I find habaneros to be uniquely flavorful as well as hot, and your sauce is one of the few that takes full advantage of the flavor component. Although the tastes are quite different, Spittin Fire goes on the top shelf right next to Lottie’s as my favorites. I’ll be back for more, and at the rate I am consuming Spittin Fire it won’t be long.
Thanks again. Hope you have the degree of success you want with your products.
Appreciatively,
Jack Ainsworth

Chef Bud,
I’ve been tasting and using a different variety of hot sauces for business and home for over 20 years. I have 8-10 different bottles of sauce in the fridge or cupboard right now! The first time I tasted the Spittin’ Fire the thing I noticed was the flavor and then the heat came on pretty strong but not too bad. Then I got my hands on a bottle of _Creepin’ Quag!!_ This has pushed all the other sauces to the back seat. The Cranberry Flavor is just the right amount. This stuff is so good that I eat it on almost everything. Pizza, steak, chicken, fish, soups, you name it. I could probably eat this stuff for breakfast!! Keep on makin’ it cause I don’t wanna run out!
GOOD LUCK WITH THE BUSINESS
DAVE BLODGETT

Five Star Reviews says of Sizzlin Sauces, “When Bud makes a hot sauce; it isn’t for the tame at heart. These kickin’ spitting fire hot sauces will clear the sinus passages and jump start every artery in your body. The newest item is the Howlin Hollar – just like the famous saying ‘grown in the Hollar by the old oak tree.’” Five Star’s Michael Tobin calls Howlin Hollar a “fiery delight” that provides “a nice hot spice, with an added element of sweet fruit – a combination perfecto!”

Hans Lienesch Saucerater recently wrote of Howlin Hollar: “What can I say about this fabulous elixir? This stuff is like the best candy in the world! Very unique and very good!!!
5 Pepper Rating.”

Sizzlin Sauces LLC has been producing our line of original recipe hot sauces featuring habanero peppers since 2003: Spittin Fire, Spittin Fire Medium, Spittin Fire XXX, Howlin Hollar, Howlin Hollar Medium, Creepin Quag and Creepin Quag Medium. Spittin’ Fire Hot Sauces are available locally at Zeb’s General Store in North Conway, New Hampshire – or at Sherman Farms in East Conway, New Hampshire, Lower Village Market 1166 NH Route 175 Campton, New Hampshire
and in over 15 area restaurants.

Spittin Fire Hot Sauce is also featured at Margarita Grill ( Southwestern grill and Cantina) in Glen New Hampshire, as well as Flatbread-Pizza and The Chef’s Market both located in downtown North Conway, New Hampshire. For more information about Hot Sauce by Sizzlin Sauces and where to get a taste of their unique product line, visit the company online at Hot Sauce by Sizzlin Sauces LLC , info@sizzlinsauces.com or call (603) 447-3456 or (603) – 370-0585

Sizzlin Sauces LLC, featuring original recipe Hot Sauces. For further information, please contact us at info@sizzlinsauces.com or 603-447-3456.

FERNDALE, Mich., Nov. 23 /PRNewswire/ — Garden Fresh Gourmet Salsa, the best-selling fresh, all-natural refrigerated salsa that’s the envy of Texas, is finally available to Atlanta area residents looking for outstanding taste and freshness. America’s number one award winning salsa is available at Publix, Kroger and Whole Foods stores for $3.49 to $3.99, including delectable flavors like Artichoke Garlic, Sweet Onion, Jamaican Scotch Bonnet, and Thick & Chunky. In addition, Peach Pineapple and Mango Peach are part of the growing fruit salsa trend, according to Dave Zilko, Garden Fresh Gourmet’s director of marketing.

Garden Fresh Gourmet salsa is artfully produced in five-gallon micro batches using only the best, freshest ingredients and innovative packaging procedures for an extended shelf life.

“With the holiday entertaining season nearing, we’re happy to enliven Atlanta palates with this outstanding, ‘party in a cup’ salsa,” explains Zilko. “Given the myriad ordinary jarred, preservative-filled salsas on the market, fresh salsa this good is unexpected.”

The products recently sashayed into the heart of Texas and stole the show at September’s 10th Anniversary Fiery Food Challenge sponsored by Chile Pepper Magazine, where they swept the Hot, Medium, Mild and Specialty Fresh Salsa categories with unusual first, second and third place awards in each.

The company boasts more than 100 industry awards since 2000. In addition to enjoying salsa straight from the cup with a handful of crispy Garden Fresh Kettle Style Original Tortilla Chips, Zilko suggests there are many ways to incorporate fresh salsa into tasty, quick mealtime entrees. (See Chicken Jambalaya recipe.)

Garden Fresh Gourmet was founded in 1997 when Michigan restaurateurs Annette and Jack Aronson began experimenting with fresh salsa. Customer demand and a lucky encounter with a local grocery retailer led to large-scale production and widespread distribution. Garden Fresh Gourmet produces a half-million pints of fresh salsa monthly. Products are available in 35 states and Canada through major grocery retailers.

Garden Fresh Gourmet
1-866-725-7239

Jack’s Chicken Jambalaya
Preparation Time: 15 minutes
Serves 4
1 pound diced, cooked chicken breast
15 ounces chicken broth
2 cups instant rice
1 pint Garden Fresh Gourmet Sweet Onion salsa
1 teaspoon Cajun seasoning

Heat together diced chicken breast pieces, chicken broth, salsa, and seasoning. Bring to near boil, then add instant rice. Remove from heat, cover and let stand 5 minutes. Serve and enjoy!

Blair’s Jersey Death

Following Episode 1, we have Episode 2 – a bottle of Blair’s Jersey Death at an ATM. Thanks to the reader (who wishes to remain anonymous) for sending it in.

If you have a picture of a bottle of hot sauce in a weird location, feel free to send yours (send to nick ‘at’ hotsauceblog.com) and I’ll put it up as well.

This is a great-tasting relish!

Granite Bay Farms Hot Pepper Relish has a terrific flavour! Not very hot, but I would buy it just for its relish flavour!

This relish achieved the 1st Place “Golden Chile” award winner at the 2005 10th Anniversary Fiery Food Challenge!

Ingredients are green and red bell peppers, onions, jalapenos, pineapple juice, vinegar, brown sugar, soy sauce. It’s a bit sweet, obviously, but piquant and flavourful. There is a strong hint of pickling spice at first smell…. it’s a happy smell, reminds me of being at home as a child while my mom made pickles. The bit of a heat taste is nice… could be more heat, but I liked it a lot nonetheless. Excellent product!

Suggested recipe: (More available here.)
Spicy Chicken Salad with a Twist
For a change from boring to bold, try this chicken salad with a twist. It will be an awakening for your taste buds!
2 cups cooked chicken breast – cubed
2 tablespoons mayonnaise
2 tablespoons Granite Bay Farms Hot Pepper Relish
½ cup red seedless grapes – halved
1 tablespoon pine nuts
Salt/Pepper to taste

Mix cooked chicken with mayonnaise until blended. Stir in Granite Bay Farms Hot Pepper Relish. Add grapes and pine nuts and toss well. Season with salt and pepper. Enjoy!

Granite Bay Farms Specialty Foods LLC
P.O. Box 2173
Granite Bay, CA 95746-2173
916-791-7423 or 800-854-2767

After reading reviews on the Hot Pepper forum, I decided to support the little guys and ordered up a ‘Gift Set’ of Defcon Sauces. The gift set consists of a bottle of Defcon 1, 2 & 3 – with #1 being the hottest. The ‘Creator’ (as he likes to be called) is also coming out with a Defcon 0 soon.

Now, maybe I had a brain fart or something, but I did not realize that these were wing sauces. Maybe it’s the fact that the bottles don’t actually say these are wing sauces. Nor are they marketed as wing sauces. Just ‘sauces’.

The Creator is quite secretive about the ingredient list, only revealing that each of the three sauces contains varying amounts of Peppers (yes, more than one), Vinegars (yes, more than one), Butter (most likely from more than one cow), Salt (from the salt mines of Europe), Spices (now, if we said what they were we wouldn’t need you as a customer any more, now would we?). Defcon 1 contains additional Capsaicin extract as well.

Descriptions from the Defcon site:
DEFENSE CONDITION-3
The original sauce. This nectar of the gods was the first to arrive. developed nearly a decade ago, it has been tried and true, tasted and sampled by hundreds over the years. Mildly spicy, it was developed for chicken wings, but over the years has flourished as an all-purpose sauce.

DEFENSE CONDITION-2
A spicier variation of the universally known number 3 sauce. Not only does it have the full flavor of it milder number 3 companion, it has an added kick that will put a little sweat on your brow. Being the current reigning champion in the 2006 scovie awards for wing sauces, the masses are flocking to this concoction, and singing the praises of the defcon creator for reaching above his standard perfection they have all come to know him for. We here at defcon sauces are truly proud of this variant, and look forward to seeing it in your household as well.

DEFENSE CONDITION-1
Now, from the halls of Hell, some sages have said this so-called sauce is made with the glandular fluids from denizens known to inhabit the lowest levels of Hell. There is an inherent warning associated with this product, as many have succumbed to the evils within these demonic vessels. Not for faint of heart! And most definitely not for children! Only ingest this hellish contrivance in small amounts, as too much may cause so much of an endorphin rush, that the ingester’s cranial cavity may detonate.

I really enjoyed Defcon 2 on the buffalo wings I made the other Sunday and Defcon 1 is definately a wing only sauce, but Defcon 3 is within a class of it’s own. Stuck in limbo between wingdom and saucedom.

I could really do without the plastic nipple in the bottle – in fact I’ve removed it completely. It makes it far to hard to get enough of this sauce out of the bottle.

The buttery base of the sauce makes it perfect for a morning egg sandwich. I tossed some in the eggs before scrambling and then tossed a whole lot more onto the sandwich itself. I even found myself dipping the sandwich as well. This is definately a sauce that you want to buy in bulk – it’s quite tasty enough to slather all over your meal.

Specialty Food Makers Group Pool Resources to Show Appreciation to Our Military Deployed to the Middle East. A Gift Pack of Gourmet Food and a Personal Message to be Delivered to US Troops in Iraq.

Gilroy, CA (PRWEB) Nov 22, 2005 – Members of the SF Makers Group, an internet forum for specialty food manufacturers, have been working in cooperation to send some holiday spirit to our military personnel stationed in Iraq.

The project, which has been dubbed, “Operation Taste of Home” has taken on a certain life of its own. When Sara Ward of Big Daddy Jakes mentioned that a family member had just left for their second tour in Iraq, Roy the Salsa King offered to ship a care package of chips and salsa. This act of kindness sparked the flurry of donations and participation that became this team’s focus.

SF Makers Group members have offered to collectively donate thousands of dollars in products to bring a taste of home to some troops in Iraq. On the surface this may seem like a simple undertaking. The reality of it is that shipping a pallet of food products to the middle of a war zone overseas is no easy task.

There are no facilities in the military organization set up to receive an offering of this type. A pallet simply cannot be loaded onto a Humvee and driven out to the troops in the dessert. The USPS will not accept any packages addressed to units, battalions, or “any serviceman in Iraq”. They must be addressed to a specific addressee with a short form for international shipments properly filled out.

Adversity is no stranger to these twenty small business owners. The members of the SF Makers group are determined to let our soldiers know how much we appreciate them. Member have donated cases of items such as hot sauce, salsa, dips, tortilla chips, beef jerky, bbq sauce, pasta sauce, and more. Operation Taste of Home was conceived by our group to let our American men and women overseas know we care, and we want to see them safely home. If you would like to donate to help with shipping costs see the contact information below.

Regardless of how you may feel about the war in Iraq, these are our men and women overseas and they are obeying orders as they have vowed to do. They are risking life and limb everyday to protect our civil liberties. They are Americans.

For additional information visit http://www.chile-heads.com,
contact: Ron Levi at Innuendo Enterprises LLC, 8010 El Matador Drive, Gilroy, CA 95020 (408)847-4047

Bottle Description: INHALATION HAZARD – If you think the mustard is hot in Chinese restaurants, just try some of this! May cause nose hairs to combust. This sauce is great on burgers, sandwiches and anything else you would want to put mustard on.

I love hot sauce, always had always will. I had always hated mustard til my teens when I discovered that I should put away the Heinz and reach for some gourmet deli mustards. So when I discovered that Crazy Jerry’s had produced a mustard/hot sauce I got tingly for a bit, then elated, then hungry.

Ingredients: Mustard, vinegar, water, garlic powder, onion powder, mustard Oil, pepper extract, salt, sugar

Container: The bottle is really good looking. It’s a plastic bottle painted with a metallic paint and has a skull wearing a gas mask surrounded by the product name in mustard gas font. If you know a bit about history then you’ll recognize that this bottle resembles what they used to store mustard gas in to launch at the enemy trenches. History AND a sauce? How many sauces do that? If you don’t know about history then the skull wearing a gas mask is a great illustration. I can’t wait to finish this and put it on my shelf.

Appearance: It’s not yellow, it’s a orange/brown which surprised me because even deli mustards are remotely yellow. The brown I can understand but the orange is new to me. Mustard Gas looks like chili sauce. Not alarmed but rather amused I press on.

Smell: No, don’t believe the bottle, the smell of Mustard Gas won’t be burning your nose hairs or much of anything else. The combination of garlic, mustard and pepper aroma from the bottle is delicious but definitely not anything that would require a gas mask. Stick that nose in there take a big whiff. It makes me drool like a St. Bernard

Consistency: This bothers me a bit. It’s a mustard right? It should stay put on my hotdog or plate instead of spreading like it was given a strong sedative. Mustard Gas is very watery. In fact it has the consistency of hot cocoa. No wonder it comes in a pour bottle instead of the customary mustard bottle with the twist spout. If you were to haphazardly poor this stuff on a hot dog it would be everywhere. I tried rationalizing it: Ok its mustard/hot sauce. Still any Dave’s or Blair’s is thicker than this.

Taste: All is forgiven. It’s the taste of garlic and peppers that you taste first. The mustard doesn’t command the taste but it doesn’t hinder the sauce. There is no strong mustard oils that dissipate and shoot straight up the nose but it bites like a good mustard. After the bite the pepper extract kick in giving you a hot sauce heat to it. It’s a one two punch that makes me drool just thinking of the sauce.

Heat: 8.5/10 (experienced chili heads won’t find it too hot, the newbie would)

Field Test: I immediately broke out some Vienna Sausages (mini hot dogs, sort of). I dumped some on the heated wieners and bit into a little bit of heaven. It works like mustard alright. Garlic/peppers, mustard, then heat, all on top of the taste of the sausages. I went through 3 cans of sausages

Final Word: Crazy Jerry’s Mustard Gas isn’t your traditional ballpark Heinz but if you like mustard and hot sauce then this will not fail to satisfy. I would steer clear of adding this to Mexican, Italian and most Asian dishes because the mustard clashes with the taste of the food in a strange and unsatisfying way. I recommend it on anything that you could eat with mustard: hot dogs, hamburgers, fries. In fact you should bring it to your local fast food joint. You’ll never reach for a squeeze jar again.