Categories
Reviews
de Mars’s Hot Rooster Sauce
This sauce is more flavor then heat. While the labeling needs work, don’t let that deter you – this is a sauce that doesn’t follow the conventional hot sauce model and should be celebrated because of that. If you are looking fo...
Hot Sauce News
SAAS Hot Sauce review
SAAS Hot Sauces are some very unique sauces that fall into the category of “Sauces I’ve Never Heard of But Need to Try!” These are a couple of the most unique hot sauces that we’ve reviewed in a long...
Recipes
Southern Recipe Hot & Spicy Pork Rinds
This is one of those comfort foods you grow up with and it is also always great to grab a bag when traveling or heading to the beach or ball game. Southern Recipe’s Hot & Spicy Pork Rinds go great with beer too!
Latest Posts
Hot Sauce News
Win a Sizzling Year’s Supply of Tabanero!
From the folks at Tabanero It’s August, and things are heating up! Being the heat lovers that we are, we couldn’t help but wonder… What if we kept the fiery spirit of August going for an entire year? How hot would that be? So w...
Hot Sauce
Makiz Lebanese Hot Sauce
Like many chileheads, when I find a hot sauce that I’ve never seen before, I buy it. I may or may not eat the sauce – but if it’s a label I haven’t seen before, I’m gonna buy it to at least put on ...
BBQ Sauce Reviews
Tom’s Roid Rippin’ Sweet Mesquite BBQ Sauce
Tom Slosser of TomsRoidRippinHotSauce.com has ventured beyond the hot sauce world and created Tom’s Roid-Rippin BBQ Sauce – Sweet Mesquite. Don’t be mislead, it says “Sweet” but this BBQ sau...
Bloggers
Chilli Variety – Chipotle (Smoked Red Jalapeños)
It is an odd thing, but everyone seems to want green Jalapeños chillies, but at the end of the growing season they are starting to turn red before they can be picked and sold, at this point there market value as a fresh product...
Bloggers
Grindhouse: Pasilla Peppers with Habanero Chorizo Stuffing
Chorizo sausage is a great idea on paper, but it's often a lousy idea in plastic. You'd think Mexican (or Spanish) spices and ground pork would be hard to mess up. Yet every time I bite into the grease-laden, second-class meat ...
