Magazine names its hottest of the hot
Magazine names its hottest of the hotOctober 5, 2004
Texas Taste Staff / The Dallas Morning News
What’s hot in hot?
Every year, as part of its Fiery Food Challenge, Chile Pepper magazine names the Top Ten Hottest Food Products.
This year’s winners:
Best overall: Sweet & Smokey Meat Moppin’ Sauce from Cowboy BBQ, Live Oak, Calif.
Best new food product: Left Wing Sauce from Peppers of Key West, Key West, Fla.
Best new food product/cook-off division: Ay! Chihuahua Chipotle Pecan Rub from Tres Gringas, Arlington.
Best salsa/general: Caboom! Olive and Roasted Garlic Gourmet Salsa from CaJohn’s Fiery Food Co., Columbus, Ohio.
Best BBQ sauce/smoked: Shyster Sauce from Judicial Flavors, Auburn, Calif.
Best hot sauce/international: Pili-Pili Hot-N-Sweet Sauce from Homeland Distributors, Plano.
Best BBQ sauce/chile specific: Zesty Habanero BBQ Sauce from Bethlehem’s Best Gourmet Sauce, Bethlehem, Ga.
Best condiment/relish: My Sweet Peppers Relish from My Sweet Peppers, Wills Point, Texas.
Best BBQ sauce/alcohol infused: Signature Hot BBQ Sauce from BBQ’N Fools, Long Beach, Calif.
Best condiment/jam: Death Valley Pepper Jelly from Micks Peppourri, Yakima, Wash.
The competition included categories for everything from apparel to marketing campaigns and drink mixes. For the complete list of winners, go to www.chilepepper.com.
