Collegiate and Professional Sports Hot Sauces

Whether you're a fair-weather sports fan or an absolute sports junkie - I don't need to tell you that sports is BIG BUSINESS! With that said, it's no surprise that it's pretty likely you'll be able to find a custom hot sauce bearing your favorite team logo. It doesn't take a lot of searching to easily find a vast array of collegiate hot sauces that virtually include all the big 1-A colleges. From the Alabama Crimson Tide to the Virginia Tech Hokies - if you're a fan, and you like hot sauce, you're in business. For collectors, you can even buy a Commemorative 2008 Florida Gators National Champions Cayenne Hot Sauce. Now that NFL season is in full-swing, what better than to buy a NFL Tailgate Party Gift pack of your favorite team. From the Arizona Cardinals to the Tennessee Titans (regrettably I couldn't find the San Diego Chargers), each Gift Pack includes one bottle of Hot Sauce, one jar of Picante, and one jar of BBQ Sauce - all proudly bearing the logo of your favorite team. The price is very reasonable too, just $19.95. Of course, not to be outdone, Major League Baseball has covered all the bases in the hot sauce arena too. Whether you're a big Anaheim Angels fan from Southern California, or patiently waiting for another Washington Nationals season to end out in D.C., you can savor the flavor of your team throughout the year. Heck, Big Papi of the Boston Red Sox even has his own line of hot sauces. The line-up consists of Big Papi's Original En Fuego Hot Sauce (mild), Monster Double En Fuego, Off The Wall En Fuego, and for the flame throwers - Big Papi Grand Slam En Fuego (an extra, fiery-hot habanero sauce that even Big Papi himself wont' try). So there you have it...hats and T-shirts and bumper stickers are great - but if you really want everyone to know you're a die-hard fan you gotta have the sauce! You can buy these products and so much more on my website, Hot Sauces From A to Z. (www.hotsaucesfromatoz.com). Until next time - PEPPER POWER!

Celebrity Hot Sauces

During the extensive research that went behind the creation of the new website "Hot Sauces From A to Z" (www.hotsaucesfromatoz.com) I couldn't help but be surprised by the number of Celebrity hot sauces that are currently available. Being such a hot sauce fanatic myself, it seems fitting that Joe Perry, the guitarist of my longtime favorite rock band Aerosmith, has his own line of hot sauces - but the list doesn't stop there. KISS also has a hot sauce very appropriately called KISS-Hotter Than Hell Hot Sauce (appropriately named after one of their earlier albums in the mid 1970's). Zakk Wylde has four different hot sauces on the market (manufactured by Blair's), including one that is off-the-charts hot, Blair's Zakk Wylde's "Shot to Hell" Berserker Hot Sauce. Even Michael Anthony of Van Halen fame has teamed with Ring of Fire brand to pump out three different hot sauce products under the name "Mad Anthony". Cheech and Chong have "rolled up" a few hot sauce offerings. Lynyrd Skynyrd continues to make their sweet home Alabama proud with their signature hot sauce. And, of course, never to be outdone in life or in death - Elvis has two different hot sauce products bearing his name, "Don't Be Cruel" hot sauce and "Burning Love" hot sauce. Jeez, I'm not sure what the world's coming to, but even Obama's name is now gracing the front of hot sauce bottles. Actually, I've never had an opportunity to try any of these products, but I'm going to make a point to order both of Joe Perry's products, "Joe Perry's Rock Your World Boneyard Brew" hot sauce and "Joe Perry's Rock Your World Mango Peach Tango" hot sauce. I've read several reviews of these two products and all reviews have been extremely positive and complimentary about the taste and balance of ingredients. If you're now as curious about these celebrity products as I am, log on to www.hotsaucesfromatoz.com and get ready to rock and roll!

Football Season Is Here!

I know this Blog is supposed to be dedicated to hot sauce, but with the NFL season officially here I have to digress for just a moment. If last nights game between the Steelers and Titans is any indication we should be in for another great year of NFL football. I would have expected a little more offense, but with the first game of the season going into O.T. who can complain. As for me, I've been a HUGE San Diego Chargers fan since Fran Tarkenton retired from the league. See, I was born in Minneapolis and my life was all about the Purple People Eaters in the 70's, but when Fran The Man retired in '78 I decided I had to find a new team. The Chargers were it! Ever since the Air Coryell days I've been a rock-solid Chargers fan, which means I've been through more than my share of disappointments. We came close in the '94 season (if you call a 49-26 drubbing in the Super Bowl close), and despite the failed optimism I've had in past years - I really think this could be the Year of the Chargers! Think about it - it's the Chargers 50th Anniversary and as of Tuesday, September 15th they'll be releasing a DVD documentary called "The Complete History of the San Diego Chargers" which was produced by NFL Films ($26.95). The stars are aligned! It's been great seeing L.T. on the field this preseason. A healthy L.T. paired with Darren Sproules will no doubt lead to an explosive running game and should really open up even more opportunities for Jackson, Chambers, Osgood and Gates. There's no doubt in my mind that the absence of Merriman last year had even more impact on the Chargers than Bradys' absence with the Patriots. With Merrimam and company pressuring the quarterback I really expect Cromartie to have the kind of year he did in 2007. The one thing I will miss is watching Rivers and Cutler jaw at each other on the sidelines, but I am glad to have Cutler out of the division. So, let's tie this all together with what this blog is supposed to be about. There's a full slate of great games this Sunday and not one, but two games on Monday night (including Chargers/Raiders) - and NOTHING goes better with football than a cold beer, a bowl of chips and hot sauce and salsa, right? Check out my website "Hot Sauces From A to Z" (www.hotsaucesfromatoz.com) and order some goods. You might not have it in time for this weekends games, but you should have it for Week Two. GO CHARGERS!

Scotch Bonnet/Habanero/Mango Salsa Recipe

According to Merriam-Webster's Collegiate Dictionary, SALSA refers to "a spicy sauce of tomatoes, onions and hot peppers". Of course, it also refers to Latin American music and dance, but that's not what this post is about. My first experience with salsa goes way back to early childhood and Pace Picante Sauce. Suffice to say, "we've roasting your peppers (and tomatoes) come a long way baby"! Making your own salsa is really quite simple, the only potentially cumbersome part of the process is roasting your peppers (and tomatoes) and removing their skin. Although a little tricky the first time out (the tendency is to char or blacken the pepper too much), it won't take long before you master the technique. Dependent on what type of salsa you're making it's often a good idea to roast the majority of your ingredients (i.e. - peppers, tomatoes, garlic, corn, etc.) because roasting tends to concentrate the flavors and bring out a more hearty, yet natural smoky flavor. Next time you're in the mood to add zest to a meal, try this spicy but flavorful salsa:

3/4 pound yellow tomatoes
3 orange Habanero peppers
3 Scotch Bonnet peppers
1 Large Mango
1 yellow bell pepper
1/2 cup onion
2 cloves garlic
1 tablespoon lime juice
1/2 teaspoon sugar
1/2 teaspoon salt

Carefully oven-roast the yellow tomatoes being careful not to blacken them - then dice (diced sections should be as big as the end of your little finger). Finely chop the onion, mince the garlic, and dice the yellow bell (same size as tomatoes) - combine together and saute' for 3 to 5 minutes. Put in fridge to cool. Roast the Habanero and Scotch Bonnet peppers and remove skins. Combine peppers with lime juice, sugar and salt and puree'. Peel, pit and dice mangos (same size as tomatoes and bell pepper). Blend diced tomatoes, bell pepper and mango into puree' and serve.

This chunky, spicy salsa offers a very unique taste and is great on chips, chops or seafood. Enjoy!

2009 Austin Chronicle Hot Sauce Festival Winners

I know from personal experience that people will travel long distances to attend a concert or sporting event. If you happen to be a fan of hot sauce, I'll bet the same is true with the variety of Hot Sauce Festivals that occur annually across the country. One of the more prominent festivals is the Austin Chronicle Hot Sauce Festival (now in it's 19th year) which took place on August 30, 2009. If you weren't able to attend the festival - all of this years winners are detailed below.

Commercial Bottlers - Judged by Celebrity Judges
1st Place Red Sauce: Kala's Kuisine - Curry Chipotle Sauce
2nd Place Red Sauce: Austin Slow Burn - Salsa Con Habanero
3rd Place Red Sauce: Pace - Pico de Gallo

1st Place Green Sauce: Kala's Kuisine - Mirchi Masala Salsa
2nd Place Green Sauce: Big Dawg's Fire Rescue Jalapeno Hot Sauce
3rd Place Green Sauce: Tears of Joy 6th Street Green

1st Place Special Variety: Tears of Joy - Tequila Lime Hot Sauce
2nd Place Special Variety: Pepper Creek Farm - Island Flame
3rd Place Special Variety: Kala's Kuisine - Mango Chutney

1st Place Pepper Sauce: Big Daddy's Ass Burn Hot Sauce
2nd Place Pepper Sauce: Sgt. Pepper's Tropical Tears Mango Hot Sauce
3rd Place Pepper Sauce: Big Dawg's DNR


Commercial Bottlers People's Choice
1st Place Red Sauce: Don't Panic Hispanic
2nd Place Red Sauce: Tears of Joy 6th Red Salsa
3rd Place Red Sauce: Kala's Kuisine Curry Chipotle Salsa

1st Place Green Sauce: Tears of Joy 6th Street Green Sauce
2nd Place Green Sauce: Austin Slow Burn Salsa Verde
3rd Place Green Sauce: Kala's Kuisine Mirchi Masala Salsa

1st Place Special Variety: Tears of Joy Tequila Lime Hot Sauce
2nd Place Special Variety: Logan's Habanero Relish
3rd Place Special Variety: Austin Slow Burn Green Chile Queso

1st Place Pepper Sauce: Aztexan Habanero Supreme
2nd Place Pepper Sauce: Tears of Joy August in Austin Hot Sauce
3rd Place Pepper Sauce: Austin Slow Burn Jerk Marinade


Restaurant Category
1st Place Red Sauce: Torchy's Tacos
2nd Place Red Sauce: La Condesa
3rd Place Red Sauce: El Caribe

1st Place Green Sauce: Las Lomas
2nd Place Green Sauce: Sazon
3rd Place Green Sauce: Cuatro's Restaurant

1st Place Special Variety: Curra's Grill
2nd Place Special Variety: La Condesa
3rd Place Special Variety: Sazon

Congratulations to all! The Hatch Chile Festival took place Saturday and Sunday (September 5th and 6th, 2009) in Hatch, New Mexico - "The Chile Capital of the World". Once I track down this years winners I'll share them with you. In the meantime, if you're anywhere near Bowers, Pennsylvania this weekend (September 11th and 12th, 2009) - make plans to attend the Chile Pepper Food Festival - it's a Big Event. PEPPER POWER!

The Naga Jolokia Pepper - Hot Enough For You?

My last post was essentially a reflection of all the debate and controversies that exist when trying to state a claim for the world's hottest hot sauce. Well, when it comes to the chili pepper itself there is no controversy. The Naga Jolokia pepper is, at least for now, the world's hottest pepper. With thanks to Wilbur Scoville, the chemist responsible for developing the Scoville scale in 1912, we've had a precise, scientific method for determining the heat index of a chili pepper long before hot sauce became the obsession it now is. In 2007, the Naga Jolokia (also referred to as Bhut Jolokia, Ghost Pepper, Naga Morich, King Cobra Chili - and others) dethroned the previous champ - the Red Savina pepper. Not unlike Buster Douglas coming out of nowhere to upset Mike Tyson in the peak of his career back in 1989, the Naga Jolokia absolutely obliterated the former Red Savina champ. Keep in mind, there are several factors that can impact the heat index of the fruits of an individual pepper plant - namely seed lineage, soil conditions and amount of water the plant receives during its' growth. With that in mind, the highest Scoville Unit measurement for the Red Savina was 577,000 S.U. - while the Naga Jolokia buried the needle at an amazing 1,041,427 S.U. The Naga Jolokia originates from the Assam region of northeastern India, but is now successfully grown internationally to help supply the demand for an increasing number of sauces, salsas, pastes and extracts prominently featuring the Naga Jolokia pepper. If you're brave enough to try a Naga pepper (or Naga product) - use caution! Remember, a glass full of cold water is not going to do you any good. Instead, have a big glass of milk on hand because milk contains a substance that helps diffuse and eventually wash away the capsaicin in the pepper that's causing the burn - although by no means does this provide instant relief. For that matter, why try a Jolokia in the first place if you don't want to experience and relish the burn. So for now the Naga Jolokia reigns supreme in the Guinness Book of World Records as the hottest pepper in the world, but as we know, records are meant to be broken. With all the brilliant chemists and botanists out there, I have little doubt that a new hybrid is in the works. Hmmmm, maybe in place of water they can keep the soil moist with The Source?? If you get a chance, check out my new website - Hot Sauces From A to Z (www.hotsaucesfromatoz.com). It provides a simple, yet thorough listing of the hottest sauces, salsas and peppers, and it provides links to several vendors for secure online ordering. Until next time, remember - "Pepper Power"!

The Great Debate! Capsaicin Crystal or Pure Extract?

On my website "Hot Sauces From A to Z" (www.hotsaucesfromatoz.com), I make the comment that fans of hot sauce have a tendency of being a little extreme. After all, it takes a fairly over-the-top personality to blindly try a product that claims it'll burn your face off (i.e. - Big Dawg's Burn Ur Face Off Salsa). I've found another common attribute of hot sauce fanatics is a natural passion for debating which hot sauce (or pepper, or salsa, etc.) is the best. Or, as if often the case - which is the HOTTEST! So, the purpose of this post is to distinguish why I acknowledge The Source Hot Sauce as being the hottest sauce available in the U.S. First of all, The Source registers a whopping 7.1 million Scoville Units (S.U.), and that's nothing to sneeze at, in fact, you need to use extreme caution when using this sauce. Hold on! Before all you Pepper Heads race to your computer to argue your case that hotter sauces exist, let me offer further explanation for my choice. There is a product on the market call Blair's 16 Million Reserve that tops the charts at, you guessed it, 16 million S.U. Now, I might not be a mathematicien, but 16 million is a far cry bigger than 7.1 million. However, after much deliberation I chose not to heap the "Hottest Sauce" honors on this product because by definition, it's not a sauce. Blair's 16 Million Reserve is pure capsaicin - in otherwords, it doesn't get any hotter than this. But, I repeat, it is not a sauce, it's pure capsaicin in crystal form. Now let's examine The Source Hot Sauce. I suppose technically one could make the assertion that it is not a sauce either. The Source is a pure pepper concentrate extract - that's all it is, nothing else is added. Without actually referring to Mr. Webster, in my opinion, the number one prerequisite for something to referred to as a "sauce" is that it be a liquid. Therein lies my reason for giving the dubious honor to The Source as the hottest hot sauce in the U.S. To be fair though, a more detailed definition of "sauce" might require that it be a combination of ingredients in liquid form. If I were to have gone by this definition I'd have given props to Mad Dog 357 Ghost Pepper Hot Sauce. This is an incredibly hot sauce (500,000 S.U.) made with Bhut Jolokia (Ghost Pepper), Habanero peppers, Peri Peri peppers, chile extract, garlic, onions, vinegar, evaporated cane juice, and spices. Mmmm! Tasty! Stay tuned for my next post which will offer a more detailed examination of the Naga Bhut Jolokia - the hottest pepper in the world! Until then - "Pepper Power".

What Have I Gotten Myself Into?

Every day for the last several weeks I find myself pondering the same question, "What the heck have I gotten myself into?" My wife, two boys and I just recently moved to the state of Wyoming to be closer to our daughter, son-in-law and brand new grandbaby. I gave up my job of 24 years, and my wife left the job she had held for the past 20 years in order to make this move happen. My wife started her new job about two weeks ago, yet I'm trying everything I can not to jump back into the rat-race. Thus - the reason for this Blog! I just launched a brand new website called "Hot Sauces From A to Z" (www.hotsaucesfromatoz.com). Now, if you knew me you'd be pulling yourself up off the floor after hearing that news because, well let's just say, I'm not the most technological person when it comes to computers, etc. To say the learning curve I've been through in the last few weeks has been a little extreme might just be one of the worlds BIGGEST understatements. To put things in perspective, not only did I just finish creating and launching my own website (with no help whatsoever), but this is also the first Blog I've hosted - and frankly, this is the first post I've ever made - on ANY blog, let alone my own! So, back to my website Hot Sauces From A to Z. The reason I built the site is really quite simple - I don't want to re-enter the workforce (at least not yet). My website is all about hot sauces and salsas, and on my site you'll find several relevant sponsor links that will enable you to order product(s). My hope is that there are LOTS of hot sauce fanatics just like me, and while browsing my site, maybe, just maybe they'll find a product or two that they absolutely must try. If that's the case, all a person has to do is click on one of the sponsor links and, Eureka, I get a tiny commission and stay gainfully employed from the comfort of my own home. Seriously (not that I was kidding), even though I suppose my website is relatively simple compared to others - I really am proud of it. If you're a fan of hot sauces, chili peppers, salsas and BBQ sauces, then I think you'll enjoy my site. Check it out at www.hotsaucesfromatoz.com. The subject of my next post will include a discussion of Blair's 16 Million Reserve, The Source Hot Sauce, and Mad Dog 357 Ghost Pepper Hot Sauce. Until then, remember to live by these simple words - "Pepper Power"!