How do I get my sauce on this site???
Please visit http://www.turkeyhead.biz & let me know!

I stumbled across your site (I think it was through fiery foods)and I really like it. I’ve been traveling these sites for years and this is definitely one of the better ones. Coincidentally, I have a line of hot sauce products that are well-known, wonderful and long-lived (insofar as sauce companies go), since 1998. Go see. What can I do to be part of this site (link or whatever)?
Best regards,
Hiram Davis
Owner
HongryHawg Products

Maybe I should include the website address. Run now to http://www.cajunsauce.com

The best hot sauce I ever tasted was bottled in St. Thomas at Gladys’ restaurant in Charlotte Amalie. She makes her own, both a mustard based and vinegar and oil. Both are excellent and must be used sparingly. I don’t think she sells on-line, but you haven’t tried a hot sauce until you’ve tried hers

I’m sure her hot sauce is good, but I have tried plenty of hot sauce.

Hello Nick,
I’m sorry I missed seeing you at the Fancy Food Show. You mentioned you came by Blair’s but I’m guessing you didn’t get a chance to stop by Ultimate Seasonings’ booth. We were right next door. We make a dynamite hot and mild sauce. Ultimate Seasonings manufactures very flavorful African Sauces. I would like to send you some samples so that you can try them. I look forward to hearing from you.

Regards,

Julie Ndjee
Ultimate Seasonings
5850 Waterloo Rd suite 140
Columbia, MD 21045
410-982-6593

Do you have a person for speak in spanish?
Por Que?

I would like to request any size that you have left texas hold em free hot sauce gift set. I have been enjoying your blog now for a few months. Thanks again.
Mike Vlkovic

I love your website cause you actually tell it like it is…what a refreshing idea !! I would love to see a top 10 list or ranking of your hottest sauces…Thanks for listening…Keep up the good work…

hi! just discovered your site today & i love it. i am about to attempt to make my first hot sauce using habaneros & red chilis. any suggestions on onion substitutions? can’t use scallions, chives, or leeks either–allergic reation~bummer! thanks for all the info on such a fun site! i’ll be visiting frequently. peace, stephanie

nick your sauces sound great how do i get to try them in the united kingdom is there an outlet for them here email me nev

I have a great new chipotle sauce that I would like to begin selling. The first thing I need is a good source for 8 ounce glass bottles with Orificer caps. Secondly… are there any requirements I have to satisfy with the FDA to sell my sauce whether I sell via my website, eBay, or retail? Can anyone out there help a newbie to the industry?????

cannot find price for packets of chile seasoning packets that i get with my chile at wendys. they are a little gold packet and i love them. why isnt there a price and and addressee where i can buy them. can you help please. it just doesnt make sense that this wouldnt be clearly available.

Ok I know this has been answered before but I can’t really figure this place out very well. What is the hottest of the hot sauce. What has the most scoville (sp?) unit’s?

I know Blairs 16 million is problably the hotest (some one correct me if I am wrong.) But I am talking more about hot sauce and not crystals…

Josh on 3/22/2006 at 1:57 pm said:

Ok I know this has been answered before but I can’t really figure this place out very well. What is the hottest of the hot sauce. What has the most scoville (sp?) unit’s?

I know Blairs 16 million is problably the hotest (some one correct me if I am wrong.) But I am talking more about hot sauce and not crystals…

Technially the hottest sauce is Blair’s 6AM cause it is the same at the crystal reserve just in liquid form. Now for the hottest sauce in a 5 oz bottle that is a highly contested subject. You may have seen it but there are alot of hot sauces on Nick’s site http://www.sweatnspice.com/hottest_sauces.php
Maybe this helps

Ok here is my question I got some 3 a.m. and some 6 a.m. I know it says it’s 2 million and 16 million scoville units respectively… So here is my question I know that a habanero on average is roughly 300k to 500k scoville units. Does that mean you have to eat the entire habanero to get all 300k scoville. Or is one small shred of it 300k? The reason I am wondering is because I plan to take a toothpick and get a single drop of the 3 a.m. (NOT THE 6 A.M.) and taste one drop. So will a single drop be like eating 8 habaneros all at one time or will it be like eating 8 pieces of habanero? I hope this makes sense…

This is a question that doesn’t really have a simple answer and is best explained through the use of illustrations.

The strength of the chile and/or sauce is irrespective of the amount consumed. Whether it’s an ounce or a pound, it *still* whatever it’s rating is. Stick your finger in a light socket- that’s 120 volts (US) and it doesn’t matter whether it’s in there for a second or an hour. However, it certainly changes the amount of *pain* you perceive as that is closely related to the time exposed. Eating a piece of a hab vs the whole hab is the difference between brushing the light socket and sticking your tongue into it

Bottom line is, you’re gonna hurt

Jim Campbell (Mild to Wild®) on 5/5/2006 at 8:37 am said:

This is a question that doesn’t really have a simple answer and is best explained through the use of illustrations.

The strength of the chile and/or sauce is irrespective of the amount consumed. Whether it’s an ounce or a pound, it *still* whatever it’s rating is. Stick your finger in a light socket- that’s 120 volts (US) and it doesn’t matter whether it’s in there for a second or an hour. However, it certainly changes the amount of *pain* you perceive as that is closely related to the time exposed. Eating a piece of a hab vs the whole hab is the difference between brushing the light socket and sticking your tongue into it

Bottom line is, you’re gonna hurt

Very nicely put Jim, I think that about sums it up.

Haha yup, so screw the toothpick. just pour it in your tounge, its gonna hurt like heck either way May as well take it like a man LOL

ohh just fyi… I am kidding about the pour it on your tongue…do not do that. I have a friend that put a good sized drop on his finger, once he licked it off he was coughing and could not speak for 10 minutes he was so shocked and overwhealmed…and he thought he was used to hot stuff.
He learned quickly

Ain’t capsaicin great?

DEFCON Creator on 5/5/2006 at 2:10 pm said:

Ain’t capsaicin great?

Sure is We wouldn’t be chatting without it.

Jim Campbell (Mild to Wild®) on 5/5/2006 at 4:34 pm said:

Sure is We wouldn’t be chatting without it.

lol Too true… btw… You still owe me a phone call… slacker.

Tina Brooks on 5/5/2006 at 6:47 pm said:

lol Too true… btw… You still owe me a phone call… slacker.

Yes, I know Things are a bit crazy at the moment. I’ll put you on the list for Monday!

Dear Sir,
We take pride to introduce ourselves as one of the leading supplier of Bih Jolokia/ Naga chilli pepper/ Bhut Jolokia acclaimed as” the worlds hottest chilli pepper” with our base in Jorhat, Assam, India.
We hope this email will attract your kind attention.
We look forward to your kind reply and a pleasant trading relation among us.

Thanking you,
yours truly,
For Agri Food Stuff

Rohit Surana

rohit surana on 6/5/2007 at 8:00 am said:

Dear Sir,
We take pride to introduce ourselves as one of the leading supplier of Bih Jolokia/ Naga chilli pepper/ Bhut Jolokia acclaimed as” the worlds hottest chilli pepper” with our base in Jorhat, Assam, India.
We hope this email will attract your kind attention.
We look forward to your kind reply and a pleasant trading relation among us.

Thanking you,
yours truly,
For Agri Food Stuff

Rohit Surana

Leading supplier of Bih Jolokia… I think that’s a mite of an overstatement, but if you want to compare your price to the prices I am currently getting Rohit, do contact me at tbrooks@peppermaster.com

It was a delight to discover your blog. I spend much of my free time surfing BBQ and hot sauce websites. I am Russ of Russell’s Cajun BBQ Sauces, out of Lafayette, LA. Our line currently consists of Mild, Original, and Brutal.

For years my products have only been available at stores in the Cajun parishes, and Baton Rouge and New Orleans. I started creating my sauces in 1974, at a big cochon du lais (pig roast) at a fishing camp out near Henderson, on the edge of the big swamp. This was pure serendipity mixed with divine intervention, as I was asked to prepare the sauce out of the blue, by the host, in the well stocked kitchen. It only took me 13 years and countless recipe changes until I had developed the ultimate BBQ sauce for the average Cajun taste bud (mine).

I worked countless store demos, farmer’s markets, and festivals, and discovered there was a big demand for my Cajun BBQ sauce with no heat, and with “mo’ heat”. So, my Mild and Brutal sauces were born. The Brutal is too hot for this wimp (remember I created the Original for my palate), and has a healthy dollop of capsaicin, or as we say down here, “dat HOT stuff”.

Went west and got my line in over 200 outlets in North California. Took BOTH the People’s Choice and Chef’s Awards at the prestigious Calistoga BBQ Festival out in Napa Valley (1995). When I headed back to the bayou, I sold the operation to a character who soon ran my former west coast operation into the ground. It had been marketed as “Bayou Cajun BBQ Sauce”. I felt bad for all the loyal stores and consumers that were left in the lurch.

In 1999, I found a primitivc co-pack operation in Breaux Bridge, not far from here, called All Cajun Foods. Nice folks, and they did a good job on my line, but their own label products were, in my opinion, not very good, and they went out of business a few years ago.

So by day I am a home health nurse, and every Friday, my 4 pc boogie/swamp pop combo plays the honky tonks and smoky Cajun dives of south Louisiana. Although we are now Shoogabone, you can hear some of our old tunes on the website, https://www.laughinggravyblues.com. That’s me on the vocals.

Have been looking for a co-packer since spring, and we are in final negotiations with a co-packer who is well known, and the most credible Louisiana chef on national TV. I can go with a very primitive packer just 12 miles from here, but I think the 80 miles to the streamlined cannery is worth it.

I look forward to checking out your blog regularly. It is a joy, cher!

Laissez les bon temps rouler! Bon manger, mes amis!!!

Russ

Russell’s Cajun Sauces
Lafayette, LA

Matt Drobnik on 6/27/2005 at 12:19 pm said:

The best hot sauce I ever tasted was bottled in St. Thomas at Gladys’ restaurant in Charlotte Amalie. She makes her own, both a mustard based and vinegar and oil. Both are excellent and must be used sparingly. I don’t think she sells on-line, but you haven’t tried a hot sauce until you’ve tried hers

I’m sure her hot sauce is good, but I have tried plenty of hot sauce.

This is in reference to comment #4 by Matt Drobnik. I have had Gladys’s Hot sauce and he is right, it is spectacular. IT IS HOT, but the flavor is also fantastic. I’ll be going back to the island in Jan or Feb, and will buy more, a lot more. She will also ship for free if you buy Ten bottles (They are old ketsup bottles) She has a tomato style sauce and a mustard style sauce, neither are too tomato(ish) or mustard(ish). Both are fabulous (sandwiches, seafood, pasta dishes, you name it). From what we can tell, she uses a Carribean Hot Pepper. We accidentally found the connection when we grew some this year, I’m going to try and make my own version. You can contact Gladys at:
Gladys’ Cafe
Royal Dane Mall West
St. Thomas, U.S. Virgin Islands
Ph: (340) 774-6604

IM A 70 YEAR OLD WHITE MALE FROM THE UNITED STATES IN OHIO
IVE BEEN LIVING 5 YEARS IN MEXICO,MY GALL BLADDER WAS REMOVED ABOUT,?? 35 YEARS AGO FROM EATING (( WENDYS)) SPICY CLILI,!!!! IM COLUMBUS OHIO,

AFTER BEING IN MEXICO THESE PAST 5 YEARS, IVE GROWN TO LOVE THE JALAPINO CHILI PEPPER,

TWO NIGHTS AGO I MADE ABOUT A GALLON OF MACORONI, WITH 4 AVEREGE SIZE TOMATOES AND ABOUT A HALF A CUP OF MILK,
A FINELY CHOPPED UP, TWO THREE INCH JALAPINOS INTO THIS MESS.

AFTER 5 YEARS IVE NEVER BEEN AFFECTED BY ANYTHING EATEN IN MEXICO,

HOWEVER THE NEXT MORNING, MY ASS IS BURNING LIKE I HAVE A LIT CIGARETTE THERE,

I MEAN ITS STINGING HORROBLY,

PLEASE LET ME KNOW IF,!!! I COULD HEVE EXPERIENCED A REACTION FROM THE MACORONI WITH THE PEPPERS IT IT,????

OR IF THERES A WEB SITE FOR PEOPLE WHO HAVE FIRE IN THRIR BUTTS FROM THESE THINGS,

SINCERELY BOB BENNETT
POB 7 9 6
CHAPALA JALISCO
MEXICO 4 5 9 0 0

bob bennett on 10/5/2008 at 5:56 pm said:

IM A 70 YEAR OLD WHITE MALE FROM THE UNITED STATES IN OHIO
IVE BEEN LIVING 5 YEARS IN MEXICO,MY GALL BLADDER WAS REMOVED ABOUT,?? 35 YEARS AGO FROM EATING (( WENDYS)) SPICY CLILI,!!!! IM COLUMBUS OHIO,

AFTER BEING IN MEXICO THESE PAST 5 YEARS, IVE GROWN TO LOVE THE JALAPINO CHILI PEPPER,

TWO NIGHTS AGO I MADE ABOUT A GALLON OF MACORONI, WITH 4 AVEREGE SIZE TOMATOES AND ABOUT A HALF A CUP OF MILK,
A FINELY CHOPPED UP, TWO THREE INCH JALAPINOS INTO THIS MESS.

AFTER 5 YEARS IVE NEVER BEEN AFFECTED BY ANYTHING EATEN IN MEXICO,

HOWEVER THE NEXT MORNING, MY ASS IS BURNING LIKE I HAVE A LIT CIGARETTE THERE,

I MEAN ITS STINGING HORROBLY,

PLEASE LET ME KNOW IF,!!! I COULD HEVE EXPERIENCED A REACTION FROM THE MACORONI WITH THE PEPPERS IT IT,????

OR IF THERES A WEB SITE FOR PEOPLE WHO HAVE FIRE IN THRIR BUTTS FROM THESE THINGS,

SINCERELY BOB BENNETT
POB 7 9 6
CHAPALA JALISCO
MEXICO 4 5 9 0 0

Hi Bob, what you have experienced goes by several different cutesy names, but you’ll pleased to know that it probably had little to do with the macaroni and everything to do with the jalapenos.

Jalapenos although considered mild peppers have an ability to attain some really decent heat levels. I think our resident Jim of Mild to Wild has high tolerance to habs, low tolerance to Jalapenos, too.

In this case, I figure one of two things may have occurred. You may have gotten lucky and hit a pair of super jalapenos. This odd little pepper is the same as ordinary Jals, except that they turn purple rather than red, and are much hotter than ordinary jalapenos.

We’ve been trying to find a supply of them but they seem to be a cultural phenomena… If you’re so inclined as to send me some seeds, or even the peppers themselves, I’d be most interested and would pay for the shipping.

Perhaps you’ve eaten serranos thinking they were jalapenos and this explains the extra heat.

Also, to wax potentially wildly theoretical on you, it is possible that a nerve growth cone has reached the part of your anatomy that is on fire by the sudden exposure to the capsaicin.

Finally, you didn’t mention it in your recipe, but if you used oil and high fat milk, and high fat macaroni, it is possible that the oils would help carry the capsaisin all the way out and this could explain the out of the ordinary burning as well.

There are possibly about 100 different medical reasons that could mean there is something medically wrong, but for that, I’d see a doctor, but only if the problem were to continue.

Lots of reasons why the fire sensation occurs, but suffice it to say, that I doubt it was for any other reason than you ate fresh hot chillies in your meal.

Feel better. I’m sure everyone reading this has at one point or another experienced the same pain you are feeling.