Comments on: Review: Sparky and Spike’s Hot and Tangy Pepper Relish

By: thetruth

thetruth — Tue, 15 Jan 2008 00:30:57 +0000

no what do you mean by HOTS?

By: Betta

Betta — Mon, 14 Jan 2008 18:39:15 +0000

I am looking a hot pepper sauce from the east coast referred to simply as HOTS.
I would like to order online or find a retail source on the west coast. aLSO, i WOULD LOVE A RECIPE.
dOES ANYONE KNOW WHAT i MEAN BY “HOTS”?
tHANK YOU (sorry ’bout those caps!)

By: Paul Gegan

Paul Gegan — Sun, 30 Jul 2006 17:35:01 +0000

I planted some hot pepper plants (Habaneros, Carribean red hots and your typical bananna ) in our garden this year. I was wondering, are there any really good brining solutions to keep these wonderfully hot specimens. If you could help me out with this I would be most appreciative. Thankyou,
Paul Gegan

By: Kathleen Lower

Kathleen Lower — Mon, 21 Nov 2005 15:43:26 +0000

I teach a marketing class at GlenOak High School in
Canton and we are curious as to what factory did your canning for you. We were helping someone get their salsa marketed but
we ran into roadblocks as who we should approach
for canning and distribution. Any help would be
appreciated.

K. Lower

By: cliff shaffer

cliff shaffer — Thu, 10 Nov 2005 15:24:28 +0000

adam, thanks for the great review. just wanted to let you know, regarding the heat factor, there are two versions of this relish. the one with the green label is spicy. the one with the red label is hot. i trust you sampled the green label. we feel that there are quite enough flaming devil, parched earth, bumhole burning products out there. we’ve tried to put our efforts into enhancing flavors, not necessarily hurting anyone.

thanks again,

SPIKE