Nov 12th–I have already Received countless emails from some old Chilipals as well as new. Telling me how much their Halloween Reserve means to them. I cannot say thank you enough. It really is because of you I will keep raising my own bar….-NEW SAUCE IS LANDING ON PLANET EARTH—-PURE DEATH- FEB 2008–Wait and see—I have been consumed with this sauce in creation since Dec 06—It is Now Perfect-…It Contains Only 4 Ingredients Balanced in Harmony of the Perfect Flavor with Searing Heat…Pure and Clean…Our Death Team is now using it Breakfast, Lunch, & Dinner FEEL ALIVE!!!!–
About Blairs-In 2007 Blairs Has exp the Single Greatest Growth in Since our Start in 1989. Our Chili Head Base Has more than Doubled. We Now Produce Over 150 Thousand Bottles of our Sauces every 30 days… and 1.6 million bags of the Famous Chip Line Each month….Quality as always will never change…I WILL ONLY USE THE BEST OF THE BEST 1000% FOR REAL…….. Our Death Sauces Are Now Found In Over 50 Countries and Printed in 5 Languages. Blairs has Now Served over 40 million Chiliheads Worldwide—
And BLAIRS Who Started with a Dream of a 19 year old lunatic and $550 bucks in 1989 Now employs over 110 people..”Holy SH*&” All That sounds so corporate.(Not Me At All) However, Every Bit of it is 100% Fact, But here is the funny part. NOT A SINGLE THING THAT I DO EACH DAY HAS CHANGED-NOTHING-Yes- You Will Find me Answering the company phone sometimes.People Say “Why are you answering the phone?” I say, “I remember 20 years ago just wanting it to Ring”-“Plus I had no one else to Answer it. and no Web Site”.- I GET MORE JACKED UP ABOUT THE FUTURE AND FOR ONLY REASON- EACH DAY I MEET ANOTHER FUN CHILIHEAD AND LEARN SOMETHING NEW.
I would have never dreamed that at 38 years old, I would have more passion for what I do today than when I started Blairs at 19 years OLD. TO MY AMAZING CHILIHEAD PALS . I SAY – A SINCERE THANK YOU- NO BULLSH@T HERE. You know that already. We have spent 15-20 years together in many cases
– Blair
16 responses to “Coming Soon: Pure Death”
That’s a great story and a dream come true. Cracking the code, like you have done is the hard part. Great job.
What will the heat scale be on Pure Death? Where does it fit in with your other hot products? Also I am still waiting on your “Uncertain Death” to come out. 😉
will there be reserves with release?
any hint of a picture? and also Buddah’s question?
congrats though. cant wait to taste it.
Blair, the 07 Halloweens are awesome, nice Job! Can’t wait to try the Pure Death, I am sure it wil be delicious Pain!
Hey All, Pure Death is a New Super Hot Sauce (Hotter Than After Death) Using Only Fresh Jolokia, Habanero, Red Salt, and Vinegar. It is the Perfect Balance of Heat and Flavor. I have been waiting to find a REAL Source for the Jolokia and did not want to put the sauce out before We found the Real Deal. Feel Alive Your Chilipal BLAIR
Blair, Chilihead – any other chef’s out there…
what is Red Salt and how does it taste different than regular white table salt?
sweet, can’t wait to add this to the collection
Artisanal Salt
The curious shopper can find the darndest things. Selected Schnucks are carrying some interesting salts, the best known of which probably is sel gris, a sea salt that comes in large creamy flakes. Beyond that — indeed, well beyond that — are a red Hawaiian salt, called Alaea, receiving its color from the red clay of the neighborhood, with another Hawaiian entry, Hiwa Kai, black from volcanic ash. A Mediterranean entry is called Cyprus Black, and there’s an American salt, Salish, which is smoked over alder wood.
So what do you do with them? I’ve tasted the sel gris sprinkled over a slice of good bread and high-quality unsalted butter, a great combination of chew, smoothness and crunch. I bought some Alaea on our last trip to Hawaii a few years ago and thought it looked good sprinkled over mashed potatoes or on sour-cream-topped baked potatoes. Some people suggest using it for color contrast on the rim of a margarita, but it’s rather pale for that. The black salts give even more color contrast, but on the whole, simple foods show off the subtle flavor differences better. Still, the thought of the rim of a bloody Mary glass coated with the smoked salt keeps running through my head.
Not a novelty item at $16.99 a pound, they’re sold near the olive bar in deli containers of about a half-pound each.
red salt usually come from our 50ish state. It is NOT the best salt in the world (my favorite is Murray River salt.) But red salt is most likely high quality.
I’m a salt extremist. I have at any point 12 different salts on hand.
Yes, crazy!!!!
For example; I currently have:
Sel Gris Fine De Guerande and course
Fumee Del Sel – AWESOME
Velvet De Guerande
Pink Himalania – very strong
Flower of Bali – #2 world-wide.
Sale Marino – Fine Sicilian Sea – again strong
and my tie for #1 Le Saunier de Camargue; Fleur de Sel
Murry River Flakes is also tie for #1
Pepper wise: if your into true taste…. try Balinese Long Pepper by Big Tree Farms. amazing.
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Yet all of above can be found at JUNGLE JIM”S.
another plug. LoL
I love to try different salts and have ordered from the following. I really like the finishing salts. The very course salts are great for the cooking pot.
http://www.salttraders.com/StoreFront.bok
http://www.saltworks.us/shop/category.asp?idCat=1
Congratulations Blair. It’s nice to see someone who started at the ground floor ride the elevator up for so long. You can also thank Chris Meyers (an old associate) for turning me on to your stuff over 15 years ago (I thrown a lot of money your way during that time)!
Awesome! Can’t wait to get Pure Death!! 🙂
“We have spent 15-20 years together in many cases”
Many cases indeed!!!
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Artisan Salt Co. is based in Woodinville, WA. It is about a 20 minute drive for me. I was going to chime in on this one but decided to let it go and see if anyone else knew about these incredible salts. As for the smoked salt rimmed bloody mary, it is incredible. I currently have the Durango (hickory smoked sea salt), the Yakima (apple smoked sea salt), the Salish (alder smoked sea salt), Alaea (Hawaiian sea salt with red clay, even the fine grit of this one is pretty coarse), Murray River (a light pink flake sea salt which melts very quickly) and Bamboo (a Korean roasted sea salt, a very fine salt roasted in bamboo stalks sealed with clay). All of the smoked salts really kick butt. I use the Salish on salmon, halibut or mahi mahi. The Durango on all red meats and the Yakima on pork and chicken. They are all good on eggs. One thing I have found with the Alaea is people who know me are hesitant to eat anything I make with it unless I reassure them it is just salt no heat. After Nick posts the entries for his little cooking contest you will see I use this stuff all the time. I was thinking on doing a review on them but since the cat is already out of the bag check them out for yourself @ http://www.artisansalt.com. Truely worth the money you can use half the salt and get more flavor. With all this in mind why would anyone use iodized table salt?