NEW YORK, Feb. 13, 2006 (PRIMEZONE) — Ever wonder what it is about hot sauce that keeps people coming back for more? Is it the spicy flavor, clever name, eye-catching bottle design, or simply an addiction to the zesty life? “Chile Pepper” magazine heats up its pages this month with an in-depth look at these popular, pungent brews, from Devil’s Drool to Ultimate Insanity. The March/April 2006 Hot Sauce Issue includes an array of saucy topics — who’s making the hottest sauces, what to look for in fiery flavor, where to purchase your favorites, how to make your own sauces at home, and much more.
“Chile Pepper” is the first magazine to dedicate an issue entirely to hot sauce, which is soaring in popularity as Americans increasingly try and buy spicy and flavorful foods. With a behind-the-scenes-look at hot sauce makers and a special feature on more than 110 hot sauces of different flavor profiles, this issue will help everyone find a hot sauce to please their taste buds. “Chile Pepper” editors and staff conducted a blind taste test, sorting the hot sauces into nine categories, such as fruity/sweet and triple-X hot, adding tasting notes to help consumers decide which hot sauces best fit their zesty lifestyle.
Readers will also find information on what makes a hot sauce collectible, as well as tips for starting their very own hot sauce collection. For those wondering how to incorporate hot sauce into their recipes, “Chile Pepper” has that covered too! Recipes such as classic hot wings and seared scallops with habanero syrup will get your taste buds blazing.
Other sizzling topics include: Salsa Scoop, with an inside look at “Chile Pepper’s” top picks for XXX hot salsas; Zest Express, highlighting quick, zesty-flavored dinners using pantry staples; and Tastes of Trinidad, a culinary tour of one of the Caribbean’s most diverse islands. With a recipe-packed feature on one of Chicago’s hottest chefs, John Manion, this issue is sure to satisfy even the fieriest of appetites.
“Chile Pepper” magazine, the authority on the zesty lifestyle, is celebrating its 20th Anniversary this year. It was founded as a flavorful food lover’s journal in New Mexico in 1987, and is part of the Lifestyle Media, Inc., family of ten special-interest magazines.
“Chile Pepper” Magazine –
A magazine of Lifestyle Media, Inc.
Andrea Gosselin
(646) 459-4854
agosselin@lifestylemedia.com
www.chilepepper.com
110 William St, 23rd floor
New York, NY 10038
5 responses to “Chile Pepper Magazine: Dedicated to Hot Sauce”
Sounds like it will be a Great! Issue for all us chile
heads to enjoy reading.
I just got my first edition and this thing blows Fiery Foods & BBQ magazine away.
thakswet – glad you got your first issue already, that means you should get this upcoming hot sauce issue as well.
I agree Chile Pepper Magazine is outstanding, they have very informative articles and are a good resource for new sauces, I have have subscribed for a little over three years. When I saw they were going to run a hot sauce issue I wrote in and sent some pics of my collection, we received word back that that I will be in the “Letter’s to the Editor” section and they would send me some extra copies of the issue- I am looking forward to it as well.
I received the newest issue with the hot sauce article. AWESOME!