Its soooooooo tempting, Can drive anyone hungry. Now i cant resist having it.

It does look quite good.
I love the case these bottles come in. Nice job CaJohn!!!!!!

I really like the look of this bottle, the case it comes in adds a nice touch to it I think. I have never tasted this sauce, but I do have to say I really like the all around good on everything sauces, BUT i love to cook with hot sauce for Ryan and I and sometimes I need a sauce like this (the legend) to make the food taste right. Thank you clint AND Thank you CaJohn, excellent job both of you.

I am having the same issues with my CaJohn Puree’s. They are amazing, but I am limited to the uses. One thing I have found I really like them on is a topping for Burgers and Hot Dogs.

I can feel the heat just from the pictures:)

Beautiful label and very classy looking, well done Cajohn. I love the wooden holder.

Hey Cajohn, you had mentioned you have samples of the pomegranate powder the other day. I was wondering if you might be so kind as to send me some? Thanks xoxo

Let’s see if I can bring things a little more into perspective. First of all, Great Job Clint! And thank you for your kind review.

Next, you’re right, It’s not an all around sauce, in fact, it’s not a sauce at all! It’s a puree. It’s nothing but ground Red Savina chiles preserved in vinegar. Anthony, I appreciate your “issues” as well with the Selects. They are the same thing. When we were coming up with this concept, we knew there would be some misunderstanding, and that we would at some point have to offer the reasons behind the product(s).

Fresh chiles year round are not available to many of us. This is the next best thing (in my opinion). It is intended to be a starting point rather than a finishing touch. There are no flavors added (herbs, spices, veggies etc.) so it sort of stands with the “ingredients” rather than the “condiments”. If you add it to a heavily spiced dish such as the Thai food, it will overpower instead of meld with the flavors. Add it in when you are preparing the dish, and you have a balance of the flavors & heat. Some folks just love to add it right before eating, but they are essentially adding ground chiles with a dash of vinegar. Nothing wrong with that if that’s what you like.

We have also likened it in theory to ground beef, When you buy it at the market, chances are it will be much different in it’s final disposition than it was when you bought it. You season it when your making it into patties, you blend it with spices when you make taco/burrito meat. meatballs, meatloaf, whatever you are making with it, your going to change it. But you can just cook it and eat it. Not very tasty, but it is ground beef. These purees are just chiles. Much like standard ground meat which is 80% meat and 20% fat, these are 80% chiles and 20% vinegar. We don’t add any salt.

I hope this helps a bit on understanding the developmental perspective behind these purees. You know you can take a bottle add your own hebs, spices, etc. and make a sauce to your own taste with these.

A final note on the VINTAGE. These are prepared each year, right after harvest. Each years harvest is unique in its color, heat level, sweetness etc. we are capturing the uniqueness of that years crop and preserving it in these bottles. Each year also dictates a change in color for the label. We have tried to project the demand for each year. There were 1500 produced in 2002, 3600 in 2003, 4800 in 2004, 1500 in 2005. Each label is numbered with the unit and total production number. (123/1500). In the future, we will be making only 1500 of each Vintage. Jim Campbell of course is the grower.

Thanks again Clint for the review, and thanks to all of you who make it able for us to keep doin’ what we love!!!

Another fine bit of education while sitting at the feet of CaJohn. Thank you sir!

Thanks CaJohn, that makes alot of sense, thanks for breaking it down like that. I guess I hadn’t looked at them like that. It makes me want to get every one of them- line them all up to compare and contrast the taste differences. Sounds like a day of fun and tongue burning!

I bet Jim sure grows alot of peppers! I would not mind to see a picture of his secret operation if that isn’t too much to ask! Then again it may have come up before I just didnt know it

Hey when the sauce is good the reviews are easy.

CaJohn i like your analogy.

CaJohn, Is there a bottle available from each year of production?

Vic on 5/22/2006 at 9:46 pm said:

Thanks CaJohn, that makes alot of sense, thanks for breaking it down like that. I guess I hadn’t looked at them like that. It makes me want to get every one of them- line them all up to compare and contrast the taste differences. Sounds like a day of fun and tongue burning!

Vic, been there done that, AND got the shirt. I enjoyed every minute of it. With a little thought and a few spices, anybody can make their own version of the perfect sauce with the CaJohn’s Puree line.

MR on 5/22/2006 at 11:18 pm said:

CaJohn, Is there a bottle available from each year of production?

From 2002-2005.
2002 were not numbered.

THE BABYS ROOM IS DONE!!!!!!!!!!!!

eman on 5/22/2006 at 11:29 pm said:

THE BABYS ROOM IS DONE!!!!!!!!!!!!

Congrats on the easy part eman!!!

MR on 5/22/2006 at 11:18 pm said:

CaJohn, Is there a bottle available from each year of production?

MR there are, but they might be a little hard to locate around the country. We have a few of each.

CaJohn on 5/22/2006 at 11:37 pm said:

Congrats on the easy part eman!!!

Yeah, no kidding. At least i got to sleep at night while working on it.

The label colors are:
02 black
03 green
04 burgundy
05 royal blue

eman on 5/22/2006 at 11:44 pm said:

Yeah, no kidding. At least i got to sleep at night while working on it.

Better get some rest now while you can…

CaJohn on 5/22/2006 at 11:46 pm said:

Better get some rest now while you can…

Amen and Amen!

EVENING BOYS!

Howdy Ryan

Hey Tracy How goes it?

Fine. I’m just falling asleep. Hope all is well on the west coast.

Tracy C on 5/23/2006 at 12:29 am said:

Fine. I’m just falling asleep. Hope all is well on the west coast.

All is going ok here. Get some rest man.

good evening or early morning to all who are still awake on here

Mrs.Ryan on 5/23/2006 at 1:01 am said:

good evening or early morning to all who are still awake on here

Good morning! ANd good night. You guys need to start pulling east coast hrs so that we can be on here during the same shift. Sent you guys an email.
Y’all have a great night! I need to get some sleep. I need to be up in 4 hrs. Later Taters! TC

My fridge is (or at least was) full of this sort of thing!

Not “The Legend”, I admit, but mostly the peppers I grew last year (Jalapenos, Cherrybombs and Red Habaneros); mashed with a little distilled vinegar to preserve them. I tend to cook with chillies more than I slather sauces on things (although after a few recent discovery the balance may be shifting), so it’s these that I generally look for…

Sadly I didn’t get much of a crop last year, so I’m almost out - and the only chillies I can get locally are Thai or Kenyan…

Guess I’ll be investing in a few mashes to make up the shortfall!

I deared some scallops and mixed a little legonds with some fruit salsa that I made, wow what a treat. The rich flavor of the savina with the sweet fruit and scallops made a great combination.

Aaron on 5/22/2006 at 10:23 pm said:

I bet Jim sure grows alot of peppers! I would not mind to see a picture of his secret operation if that isn’t too much to ask! Then again it may have come up before I just didnt know it

Actually, you are more than welcome to come visit and help yourself to the chiles! One weekend a year, I throw the fields open to any and all who care to come. There will be more information posted on it eventually, Nick willing. It’s kind of a Chileheads Woodstock

Cheffy on 5/23/2006 at 11:12 am said:

I deared some scallops and mixed a little legonds with some fruit salsa that I made, wow what a treat. The rich flavor of the savina with the sweet fruit and scallops made a great combination.

Cheffy,
how do you make your fruit salsa, if you don’t mind me asking…. it sounds pretty good.

Mrs.Ryan on 5/23/2006 at 12:04 pm said:

Cheffy,
how do you make your fruit salsa, if you don’t mind me asking…. it sounds pretty good.

Here is simple one to start with, then you can use variations dependant on your own taste.
1 small red onion finely diced
1 bunch cilantro washed, picked and chopped
2 heads garlic finely minced
1/2 fresh pineapple finely diced
1 mango finely diced
2 red pear finely diced
2 or 3 tomatillas finely diced
2 or 3 peppers, this depends on your heat level, jalapenos are great, fresh of course finely diced

Mix together add a couple pinches salt a twist or 2 of fresh ground black pepper, the juice of 1/2 a lemon and 1/2 a lime and anything else you think. Chili pepper is nice, a little cumin is nice to. Let it marinate 3 to 4 hours. You can use it on grilled fish, chicken, pork chops anything.