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Our Price: $14.00

This sauce has a bright label with an obviously male pepper, winkin’ one eye and a big ole cheesy grin makin’ the moves on the female mango, which by the look in her eyes and smile on her face, she is digging. Hearts are floating around the two. Down the mango’s side of the label it says Fat Kid Sauces, down the pepper’s side it says hot outlined in yellow and red. The bottom of the label tells you what you are looking at Mango Amore Habanero Hot Sauce. The label has a thermometer on it to tell you what heat level the sauce is. This one is hot. On the side the label states ” We at Fat Kid Sauces are proud of our signature sauces. Use them on sandwiches, eggs, pizza, steak & chicken. Add flavor and spice to sauces & chili. Also great as a marinade.” The paragraph below states ” We know there are a lot of choices out there. Thank you for choosing Fat Kid Sauces. Whether you like it mild or extreme ( or any level in between), Fat Kid Sauces has a sauce for you. So choose your color, feel the heat, & most of all enjoy!

Ingredients: mango, kiwi, Red Savina Habanero, peaches, apple cider vinegar, lime juice.

Appearance: A nice orange color with lots of kiwi seeds and bits of pepper flesh clinging to the inside.

Now I always take it as a good sign when I can see bits of pepper suspended and clinging to the sides.

Consistency: It has a syrup like consistency, flows nicely. The consistency kind of reminds me of apricot nectar, as it leaves a bit of a trail of it’s fruity contents.

Taste: Wow, I have tried a lot of sweet sauces, this one is definitely unique! The flavors of the kiwi mango and peach all seem to greet the palate as a team of fruity tanginess. I think I can just slightly detect the lime juice. The heat comes almost immediately. The habanero flavor is almost like an aftertaste. A delicious lingering aftertaste. This sauce is fun to taste. Try it straight off the spoon, roll it around in your mouth and try to seperate the flavors.

Heat: I would give this one about a 4-4.5 which for me as a dessert sauce was perfect.

Now let me tell you a little bit about how I enjoyed this sauce. When I first opened it I had not yet had my morning espresso. A quad mocha. I knew Mango Amore would be playing a part in that as soon as I tasted it. I added a teaspoon to the milk before steaming it. Simply delicious, and the foam had a nice warming quality to it. The next thing I used it in was dessert. I made a variation of Bananas Foster, we will call this one Bananas Huvason.

Bananas Huvason

2 ripe bananas

3 Tbl butter

3Tbl brown sugar

6Tbl Fat Kid Sauces Mango Amore Habanero Hot Sauce

4Tbl Cruzan Blackstrap rum

3 bowls vanilla ice cream

1 pint heavy cream

1 whipped cream charger

Peel and cut the bananas into 1/2 ” rounds. In a large skillet, melt the butter. Add brown sugar, bananas, and 4 Tbl of the Mango Amore. Simmer for about 4 minutes turning the bananas to coat. Add the rum, allow to simmer for about 30 seconds then flambe (light it). Allow alcohol to burn off. Remove from heat. Pour heavy cream and remaining Mango Amore into the whipped cream charger. Load charger with gas cylinder (our takes NOS cartridges). Pour warm banana mixture over ice cream. Top liberally with Mango Amore whipped cream.

Now I made this stuff at half the batch above the first night, and it was in high demand for dessert again last night. I’m gonna need a bigger bottle! I wish it was summertime right now because that whipped cream would be fantastic over a bowl of mixed berries straight from the farmer’s market!

I used some of the whipped cream on my espresso this morning. There is something so satisfying about seeing little bits of Red Savina in whipped cream!

At this point I realize that I am not going to have enough of this sauce left to make the meal I planned (chorizo dogs with mango avocado salsa), so I improvised.

Mango Amore Shrimp Wrap

1/2 avocado diced

1/4 C sweet onion diced

1/4C tomato diced

1Tbl sour cream

1Tbl FatKid Sauces Mango Amore Habanero Hot Sauce

6 shrimp peeled deveined tails removed

1 flour tortilla

1Tbl butter

Hickory smoked sea salt, Black pepper, and garlic powder

In a small mixing bowl combine the avocado, tomato, onion, sour cream and Mango Amore, mix well and set aside. Melt butter in skillet. Liberally season shrimp with salt, pepper and garlic. Saute shrimp in butter (do not overcook). Spread avocado mixture across tortilla. Arrange shrimp on top. Roll it up and enjoy! I also added some lettuce to mine.

This wrap is fantastic it brings layers of flavor together. The garlic and salt on the shrimp provide a delightful contrast to the fruity onion avocado mixture.

With so many great sauces out there I didn’t think this one would become one of my top ten favorites. I had heard from others that it was good, and that it went well with bananas. When I made whipped cream with it I knew Iwas going to have more. The shrimp wrap however sent it over the top. Mango Amore, not just for dessert!

Fat Kid Sauces, LLC
sayville, NY 11782
631-278-3176
www.fatkidsauces.com

The Fiery-Foods show is this weekend in Albuquerque, NM! It’s going to be a blast so if you don’t have plans yet come down and visit us to try some great sauces, new products, and drink some beer. We will be releasing a new Habanero Chipotle hot sauce, a couple of new Bloody Mary mixers, and re-releasing our popular NOS hot sauces with a new design! Come check it out!

NEW HOT SAUCE: Smokin’ Tailpipe Habanero Chipotle
We just finished this one after 6 months of R&D. The Chipotle peppers blend perfectly with Habanero, Cayenne, fresh garlic and lime. It’s not even on our website yet, but you can buy it at the Fiery-Foods show this weekend before it hits the stores. It’s GOOD!

The NOS is back, Baby!
The NOS has returned in all new packaging. It has the same great sauces in the same great aluminum canisters, but now comes in a cool plastic tube great for travel and displaying in your hot sauce collection. Now it will make you go even faster (for your beer).

Devil’s Highway Habanero Bloody Mary Mix
After years of talking about it (and a lot of market research) we have finally come out with our own Bloody Mary mix! And it’s hot. It’s fantastic flavor is a result of the perfect blending of tomato juice, Habanero and Serrano chile peppers, fresh garlic lime and onion. This is one Bloody Mary mix you won’t have to fix. Take a ride down the Devil’s Highway if you think you’re man (or woman) enough.

Hari-Kari Bloody Mary Jolokia Shot Mix
Yeah, this one’s a little scary, even to us. A dozen or so years ago when we started going camping a lot in Colorado we used to make the hottest, meanest Bloody Mary mix we could from all of the hot sauces in the fridge. Then we’d mix it half and half with Vodka and throw it in a cooler. Later, after a few beers we’d do shots that made you want to punch a bear in the face. The Bloody Mary shot tradition was born and now we are very excited to share this tradition with you. Danny Cash Hot Sauce is stoked to introduce Hari-Kari Bloody Mary Shot Mix. Loaded with Naga Jolokia, Habanero, Serrano, and Thai chiles, Wasabi and garlic, this shot mix will go kamikaze on your pain receptors! Bonzai!

You know when you get a voicemail that says “watch for a package” that there’s something going on. Just yesterday a fine package of hot sauces arrived on my door step and while Laura was out teaching a class, I excitedly tore into the goodies inside. It’s often said in the chilehead world that the hottest things come in the smallest packages and this little bottle of sauce is no exception. Made with the same method as the Killer Cayenne - this little bottle of mayhem contains Fatalli Chiles, Red Savina Chiles, Bhut Jolokia Chiles, Vinegar & Natural Flavoring.

Smell: Let’s just say, the next time you have a runny nose - get a bottle of this and give it a big whiff. And don’t expect to have any nose hairs remaining. It smells hot - it’s almost as if the bottle is radiating heat - but it’s a pure pepper smell. I smell the sweet & fruity Fatallis and Red Savinas and boy oh boy do they smell evil.

On Food: This is as close to live reviewing as it can get as this sauce is going straight on my morning bagel. I missed the chance to try it at dinner so I thought I’d bring it in to give it a whirl. And judging from the smell - I’d better reschedule my afternoon.

Just a few drops to start with - one drop per bite. Holy crap. One little drop of the sauce has lit me up. My tongue has started to sweat and my nose is running - no hiccup alarm yet though, so I’ll solider on. The heat from one little drop (no liquids) lasted a good 15-20 minutes. And when you take a second bite immediately after, the heat doesn’t just creep higher - it freaking leap frogs to the next level. Now my eyes are watering and I swear if an intern walks into my office right now, they’re going to think I’ve had a breakdown.

All you get is pure pepper painSo the heat is melting my mouth - but how does it taste? What is left of my tongue can taste the Fatallis and perhaps a hint of the Red Savinas - but more importantly, what I don’t taste is any hint of that wretched extract flavor. With this sauce, all you get is pure pepper pain (goodness). Two bites & two drops has me in tears - but yet I want more. This is one sauce that all chileheads will love and even if you aren’t a “heat head” you’ll certainly appreciate the pure pepper flavor. The work that CaJohn & Jim are doing with these new sauces is simply amazing - can’t wait to give the others a try!

Good news for those going to Fiery-Foods this weekend - CaJohn will have these at the show for purchase & sample.

CaJohns Fiery Foods
2040 Oakland Park Avenue
Columbus, OH 43224

ANNOUNCES:
THEIR FIRST COLLECTIBLE HOT SAUCE

210°

A spicy combination of fattali, habanero and bhut jolokia peppers blended
with spiced rum to give this a flavorful kick in a specially made wave bottle.
These collectibles will make their debut at the
2008 Fiery Foods Show
in Albuquerque, NM. Only 46 were made and
will have Dan & Scott’s signature on them.
Only $25.95, so everyone can afford one of these collectibles.
Our web site: www.redd-eye.com

Redd-Eye Brand would like to thank
Danny Cash
for all his help with this project!
He’s the ultimate
professional and friend in this industry.

Jay is doing a great job on the starting of peppers from seeds indoors, but for those of us in warmer weather - it’s not yet time to start thinking like that, especially if you are just going to be buying some plant starts from ChilePlants.com like I did. My peppers have already been ordered and are schedule for delivery for the first week of April (based on the TX planting zone). So that means I have less then a month of weekends to get my garden ready (with Fiery Foods taking up one weekend). So needless to say, when I realized that last week, I had a mini panic attack and started getting things in gear.

While I already have the garden plan in my head - there’s a lot to be done to get to where the garden needs to be by April. Primarily, the area that I’m plotting for the garden is still shaded and does not have an immediate water access point. There’s also some drainage issues but the space is well protected from wind and does get at least 8 hours of sun per day. Not quite ideal, but it’s also the only spot that wouldn’t be an eyesore to the wife.

So step 1 was getting excited and ordering probably far too many peppers and step 2 is happening today. Tree Removal. Large gigantic tree removal. For the tree huggers out there - don’t worry, we have more then enough on our property - but this one particular tree is causing a shade issue as well as a space issue for my upcoming garden.

So today, this huge pine tree is coming down. Also coming down today are 2 oaks (damaged by storms) and another 2 are getting trimmed. But the reason this huge pine has got to go is that it’s standing where my garden shed will be going and the shade from the tree effects the noon time sun to that corner of the yard. So in less then an hour, a crew is arriving to bring this massive pine down. And if anyone has read the $64 Tomato - you’ll appreciate the fact that I’m keeping diligent track of the cost of my pepper garden - and this first year, depending on the number of peppers - I may just cry over the cost of a single pepper. But in the long run - it’ll be worth it (least that’s what I’m telling myself). Total cost for the removal of 3 trees and the trimming of 2 - about $2,000, which only part is attributable to the garden but it does make one want to cry a bit.

From the front view

Next steps following tree removal:
- Plumber: Need to run 150′ of water line to the back of the garage. At the same time, we need a new gas line run to the pool heater - est. cost $4,000
- Raised Garden Beds: (3) 4 foot by 10 foot raised garden beds w/soil: $500
- Pepper Starts: Already paid - $100
- Garden Plumbing: Automatic watering system $200
- Squirrel Gun: $150
- Dog Fence: $150
- Misc. Expenses: I don’t want to know

Thank god for tax returns! I’m post after pics a little later today - assuming all structures are still standing!

*UPDATE*
All I can say is wow - 3 trees felled and 2 trimmed in less then 3 hours! No casualties except for some sod - but that’ll grow back. The yard looks so much bigger without all of that shade! Step 2 of pepper garden - done.

This article will explain how to get started in growing peppers and the fundamentals of what you are going to require. We are going to be starting our peppers indoors so we will need to make arrangements. To grow seeds, we need seeds, soil, water, some form of light and heat. To add to this we need a dedicated place to grow them. This is a long process but once it gets going, I will show you how you can have it so it takes care of itself.

Let’s get by the real basics here. For a seed to become a plant it needs heat, sunlight, soil and water. If any of these elements are missing, the plant will suffer. Each must be in balance with the plant’s needs. Too much heat, the plant will need more water, not enough water, the plant will wilt. Too much water the plant will rot. If the soil is too firm, the plant can’t spread it’s roots. If it is too cold, the plant will not even germinate (turn from seed to sprout). It is that basic, and also that important.

Of course to get started I would suggest purchasing, or recycling some form of containers to hold the soil that we will be starting our seeds in. The seedling trays usually 36 or 72 cells per tray work good but remember the smaller the container, the quicker you are going to have transplant them. I am going to be using the 36 cell containers to start. You can also use any plastic take out tray, or even old ice cube trays that you pick up at a yard sale; anything thing that will hold soil.

Next you will need some soil. You can go organic, and purchase any organic mixture from your local Home Depot; you can use the chemically treated seed starter varieties, or you can use a couple of gallons from the backyard. Most commercially available mixtures will have a mixture of dirt, sand, and filler. The dirt has the nutrients that your plant will draw from, the sand helps keep the soil loose so the fragile roots can grow into it, and generally, the filler is used to retain moisture. Whatever you choose, will work as long as it is not pure clay. It must be loose. If this is your first time, and you really aren’t interested in keeping it ‘organic’ and, all you want is to produce peppers for personal consumption: I recommend Miracle Grow seed starter, you will get a good start on a great plant. Next year you can take the hobby further by trying a different mixture (maybe your own?).

Do not under any circumstances, use peat pellets. There are many reports that something in them hinders the growth or even germination of the seed. Bad news – just avoid them altogether.

There are three more things you now need to worry about, we have seeds, we have containers and we have soil. Coming up next we need a source of light, heat and we need space.

–Jay

Alright, who from the HSB is actually going to Zest Fest? With less then 3 weeks to go, I’m hoping all your travel plans have been made and your starting to prepare your livers and your tongues. So whose going? Leave a comment and we’ll get the list ready and brief those on the list about the HSB team picture and outings. Let us know when your staying and coming & going as well.

Click to Enlarge

Ass murdering hot sauce

I like the label of this sauce, I think its funny and even though I do get tired of all the ass and butt and fart novelty labels. I don’t really hate them; I’m just not impressed with them either. This label is very colorful and I like the flask bottles so all in all its not to bad. If I had seen it in a store there’s no way I would of bought it though because I make it a point to avoid novelty labels unless someone tells me they are good. I might buy one for my collection shelf it I really like it but I have found through experience that a lot of the novelty labels aren’t really that good of sauces and they depend on a funny label to sell.

This sauce however did actually taste pretty good, it had an original flavor to it and I’m glad I tried it. I would put it more in the mustard category than a hot sauce, but its not like every other mustard out there either. The first flavor I recognized when trying it was lime, you might not think that lime and mustard sound good but it really worked. It almost has a bit of a curry flavor. This sauce pours easily from the bottle and has a lot of pepper bits and small chunks in it, I’m guessing some of the chunks may also be fresh garlic. I can taste the jalapenos and Serrano peppers in it but not the habanero’s, they do make there presence know after eating a bit though.

I used this sauce the same way I would use mustard, I had it on sandwiches, brats and hot dogs, sandwich wraps, chicken, burgers, and anything else I could think of that I normally put mustard on. The one meal in particular that I really enjoyed this sauce with was the brats, I had sauerkraut and pita pockets with beer brats and it was great. I even took some great pictures but unfortunately I didn’t realize my memory card wasn’t in the camera and they where saved to the camera itself with no way to send them in, so sorry for the lack of pictures on food.

The heat level of this sauce wasn’t extremely hot, it’s about what you would expect from your average spicy mustard. I would love to try a hotter version as long as it didn’t take away from the flavor of the sauce itself. That don’t mean that this one wasn’t hot enough for me though, it’s a really good sauce and I enjoyed it thoroughly. Its not really that impressive to say that I finished a bottle of hot sauce within a weak, because I do it all the time and often finish them within the day or even hour of opening them, but to finish a mustard this quickly is unusual for me. While I had this bottle open I was constantly looking for something to put it on.

Taste: 7/10 if you’re looking for a sauce that’s really more of a condiment to be used like ketchup and mustard but are bored with all the rest of the spicy mustards out there I recommend giving this one a try.

Value: I thought this bottle had a website on it that I could find out the price of a bottle and tell you if it was a value or not, but apon further inspection it just says combisummo. Combisummo. Combisummo. Combisummo……. Repeatedly around the entire border, I tried combisumo.com and even did a search for combisummo and got nothing. I was a little puzzled by it, and what it means if it isn’t a website. Since that didn’t work I searched for the hot sauce but all I got was a bunch of sites with references to hot sauces that would hurt your ass, no ass murdering hot sauce. There isn’t any other info on the bottle other than the address, which starts out Bisummo, llc. That’s when I realized that the label don’t say combisummo. Combisumo. Combisumo. It actually was a website all along Im just not supposed to read between the dots like I was, it starts with the b and ends with the m. once I figured that out I found the site and the price for one bottle is 5.95 or you can get 48 bottles for only $168.00 I liked this sauce but I probably wont buy it again anytime soon for $6.00, for the difference in price I will stick to my regular mustard.

Overall 7/10

Contact:
Bisummo, L.L.C.
2146 E. Old Mill Dr.
Deltona, FL 32725
(407)592-3902
bisummo.com

HOT SHOTS needs help setting up Thursday. If any of you have any time Thurs, we have 3 pallets to break down for our set up. CASH is available as well as hot sauce for you labor, YOU NEED CASINO OR BEER CASH? Everyone knows where the giant HOT SHOTS booth is. Call Mike 915-449-6393