10 Tips for Cooking with Super Hot Chili Peppers

Super Hot chili peppers are gaining popularity, and that makes us wonderfully happy at Chili Pepper Madness. We love all chili peppers, from the heatless Bell Pepper all the way up to the devastatingly hot Moruga Scorpion which currently tops the scale at more than 2 Million Scoville Heat Units.

What is a Super Hot chili pepper you ask?

The super hot chili peppers are those that go beyond Habanero heat. They push the boundaries of the natural Scoville Scale and make the heat you might encounter with a jalapeno pepper more akin to a mild tickle. These super hots bring spice to a new level.

To put things in perspective, we should discuss the Scoville Scale. The Scoville Unit of measurement was named for Wilbur Scoville in 1912. At the time, he worked for a pharmaceutical company named Parke-Davis where he developed a test called the “Scoville Organoleptic Test” which is used to measure chili pepper heat. You can learn more about the Scoville Scale here. In a nutshell, the higher the Scoville Unit of measurement assigned to a chili pepper, the hotter it is.

The jalapeno pepper typically measures in between 2,500 SHU (Scoville Heat Units) and 8,000 SHU. A Serrano, which is a bit hotter than a jalapeno, measures 5,000 to 23,000 SHU. The Habanero typically measures between 100,000 to 350,000 SHU. That is quite hot. But with super hot chili peppers, you get measurements like so:

• Caribbean Red Habanero: up to 475,000 SHU
• Red Savina: up to 580,000 SHU
• King Naga: up to 800,000 SHU
• Bhut Jolokia (or Ghost Pepper) – 1,000,000+ SHU
• New Mexico Scorpion: 1,191,595 SHU
• Naga Viper: 1,382,118 SHU
• Trinidad Scorpion Butch T: 1,463,700 SHU
• Trinidad Moruga Scorpion: 2,009,231 SHU
• Pepper Spray: Up to 5,300,000 SHU

Pure capsaicin, the chemical in chili peppers that makes your tongue either tingle or screech in fear (depending on the SHU), measures in at 15-16,000,000 SHU.

The fact that these super hots are so hot shouldn’t frighten you away from cooking with them. Aside from their heat, these peppers bring an incredible flavor that you won’t get elsewhere. Many are fruity and a bit citrus-like, yet unique in their own right. Admittedly, you should begin with some milder peppers before embarking on your culinary experimentation with these chilies, but if you have a bit of a tolerance and you’re interested in cooking with them, we have a few tips that may help you.

Cooking with Super Hot Chili Peppers

1. Practice Food Safety. The chemical that makes peppers hot, capsaicin, is an oil and will stick to your skin. It is typically best to wear rubber gloves when working with chili peppers if your skin is sensitive. Also, avoid rubbing your eyes or other sensitive areas of your body after handing hot peppers. It doesn’t feel good to get a blast in the eye…or anywhere else tender. Believe me, I’ve heard stories.
2. Dilution. If you’re brewing up a large pot of chili, you only need a single super hot to bring in the heat. If you’re worried, try only half a pepper and see how the heat feels. If you’ve cooked in a super hot and just a taste burns off your taste buds, add more chili and dilute the pepper heat. Consider that the 7 Pot Chili Pepper supposedly got its name because it only took one pepper to heat 7 pots, so measure accordingly.
3. Remove the Pepper Insides to Tame the Beast. If you deseed and scoop out the inner membrane of the peppers, you’ll have less heat. The vast majority of the capsaicin resides in this whitish membrane. You’ll still have heat, especially with these super hots. As you continue to cook with them, remove less and less of the membrane and eventually include the entire pepper to your preference. Only if you can’t take the heat.
4. Keep a Dairy Product on Hand. Dairy counteracts capsaicin, so if the burning sensation overwhelms you, drink milk or dab sour cream on your tongue. It may be wise to begin with a recipe that includes some dairy. I recently made some homemade queso fresco with King Nagas, and the result was a simple cheese with a bit of a kick.
5. Consider Flavors. Sure, you’re going to get extra heat with these babies, but super hots are more than just vessels of Satan’s sweat. They taste darned good! I personally enjoy the fruitiness that comes with many of these super hots, which lends perfects to fruit dishes, salsas, sauces and more. Contrary to popular belief, it isn’t only about the heat in the chili pepper world. Flavor is of utmost important to most, not counting those in the extreme.
6. Build Up Your Tolerance. If you’re still unsure, perhaps start working with something a bit milder, like the Habanero pepper. You will get plenty of heat and some similar flavors from Habanero peppers, though the recipes won’t be exactly the same. The more you eat spicy food, the greater your tolerance for the heat builds, as will your craving for heat most likely. It can be a bit addictive. Believe me, I know. Once you’ve graduated past the Habanero pepper, the super hots might be a great option for you.
7. Split the Dish. If you’re like me, you’ll be cooking for people with different heat preferences. Some prefer their meals to be devilishly hot, while other prefer only a twinge of fire. If this is the case, when the dish is nearly done, remove the serving portions for those with a lower heat tolerance then add the super hots into the remaining portion for yourself. This won’t work for every recipe, but it will for many.
8. Enjoy the Heat. The point here is not to remove the heat of the super hot chili peppers. The point is to experience the heat. You obviously don’t want to murder your tongue with molten lava, but if you’re experimenting with super hots, you most likely want that blast of heat. Believe me, you’ll get what you ask for. Expect it and enjoy it.
9. Prepare for the Next Day. I can only relate this through an anecdote. Recently I took a road trip to Florida and stopped in Georgia for the evening. We dined at the local Wild Wing Cafe where I ordered their Braveheart Wings. These are amazingly hot and made with super hots. The sauce is thick and radiates heat. I muscled through 6 of them, enjoying every minute of it, but wasn’t quite prepared to drive another 700 miles in the morning after my ritual restroom visit. This doesn’t happen every time, mind you, but suffice it to say that sometimes, it’s just as hot going out as it is going in.
10. Stock Up on Super Hots. You won’t be finding a huge selection of super hots at your local grocery store. The demand simply isn’t there yet. You can grow them yourself by ordering seeds online, or order the peppers themselves or even plants when they are in season.

Cooking with Super Hot Chili Peppers - ChiliPepperMadness.com

We’ve cooked up a few recipes with some super hots recently. We hope you’ll check them out.

• Chicken Wings with 7 Pot and Habanero Buffalo Sauce
• Flat Bread Pizza with Homemade Tomato-Yellow-Scorpion Chili Pepper Sauce
• Garlic-Chocolate Habanero-Mayo
• Queso Fresco with King Nagas – Video Recipe
• Roasted Tomato Pepper Prawn Soup with King Nagas
• Turkey Burgers Stuffed with Cream Cheese and Chocolate Habaneros

We hope you’ll experience some amazing dishes when you begin cooking with super hot chili peppers. Feel free to send us recipes and ideas. We’d love to hear them.

Learn more about Habanero Peppers and find Habanero Recipes at www.habaneromadness.com.

Check out our cookbooks – plenty of chili pepper recipes!

• Jalapeno Madness: Jalapeno Recipes Galore! - This is the ultimate collection of jalapeno pepper-themed recipes.
• Jalapeno Poppers and Other Stuffed Chili Peppers – the Cookbook

Spicy Turkey Burgers with Chili Peppers - A Collection of Recipes

Growing up I was a huge burger fan. Didn’t matter where I got my burger, as long as I got my fix. Burgers were like pizza, really, in that a good burger is “great”, and a bad burger and “still pretty good.” Sure, some were better than others, but as a kid, the one thing I shied away from was a turkey burger. At the time, I felt turkey just couldn’t satisfy that ultimate crave that a beef burger can quash.

Older and wiser, I must admit that I was wrong. As I aged and began to seek out healthier food alternatives, turkey appeared everywhere I looked. Turkey is lower in fat and calories than beef, so from a health perspective, it is the more intelligent choice. But what about taste? After years of choosing turkey over beef, I’ve found a number of ways to bring the flavor back to the burger when working with turkey.

Still, I’m the first to admit that one can’t simply step from Camp Beef into Camp Turkey and instantly expect the same Satisfaction Quotient. Satisfaction Quotient, you say? Yes, for a burger to truly satisfy, it must follow this quotient:

Flavor + Moisture + Crave Kill = Satisfaction.

Flavor is obvious. Beef tastes so good! There is nothing like red meat. Period. What about moisture? Beef burgers are juicy with all that delicious fat, which also heavily influences flavor, but that fat is also what isn’t super good for you if you indulge too much. Finally, Crave Kill. When you’re dying for a burger and you finally get one, are you happy with that burger? Did it stop the overpowering crave to chow? Or did it leave you feeling sad and wistful? A typical turkey burger won’t Kill the Crave the way a beef burger can.

After years of opting for turkey burgers at home, I’ve found many ways to up the Satisfaction Quotient at mealtime when choosing turkey. I’ve addresses all three factors – Flavor, Dryness and Crave Kill, at least for me and those who have indulged. Some quick secrets that work for me.

Flavor: You can obviously spice up your beef with seasonings and more, but beef has such a distinctive flavor on its own that you often don’t need to do much, and when you do add seasonings, they wind up competing with the beef rather than enhancing it. Turkey is superior in this way in that is more of a blank canvas. Turkey does not have power flavor, and highlights your chosen seasonings and flavors. One of my favorite additions to a turkey burger is roasted chili pepper. When you roast your chili peppers and add them to the meat mixture, the flavors stand out far stronger than with ground beef. Try Cajun seasonings as well and compare a homemade Cajun Turkey Burger to a Cajun Beef Burger. The Cajun flavors stand out stronger with the turkey.

Dryness: I have two options for you – Stuffing or Ricotta. A simple way to add moisture to your burger is to include a small amount of ricotta cheese into the mix. The cheese doesn’t affect the flavors of your added seasonings, but keeps the end result very moist. Alternatively, try various cream cheese mixtures as fillings for your turkey burgers. Take a bit and you’ll not only enjoy a creamy burst, but a flavor burst as well.

Crave Kill: The combinations of flavor additions will help for sure, but it’s the fat content that truly kills that crave we often seek. It is simple to add a bit of fat to your turkey burgers without breaking your scale. A single slice of bacon could make a huge different, either as a topping or in combination with the turkey meat. Try adding just a bit of beef to your turkey mixture, or go heavier on the cream cheese. Just be sure to measure out the amount of fat and fat calories if you are trying to avoid overindulgence in that area.

We have a number of turkey burger recipes online to help kick start your turkey burger meals. Before long, you’ll be craving turkey over beef just as I do. You’ll notice the obvious chili pepper focus. I’ve said it a million times – chili peppers make EVERYTHING better. Turkey included.

Turkey Burger Recipes

• Chipotle Turkey Burgers
• Habanero Turkey Burgers
• Italian Stuffed Turkey Burgers
• Stuffed Buffalo Turkey Burgers
• Summertime Anaheim Burgers
• Turkey Burgers Stuffed with Cream Cheese and Chocolate Habaneros

Enjoy! If you enjoy these recipes, we hope you’ll enjoy some of our cookbooks as well. Check them out: Chili Pepper Madness Cookbooks

Chili Pepper Madness: I’d like to start this off by offering discounts on my jalapeno pepper cookbooks, purchased directly through the printer. 25% Off. Here are the links with discount code:

• “Jalapeno Madness: Jalapeno Recipes Galore!” – https://www.createspace.com/3414951
• “Jalapeno Poppers and Other Stuffed Chili Peppers” – https://www.createspace.com/3770631 Discount Code: D5BZWKJT

Joy Peppers: Through Memorial Day, any three Joy Peppers (Original, with Garlic, with Pickles, with Olives, or Garlic with Peppers) for $20 plus shipping. Mix and match.

Global Warming Salsa: We will offer our Salsa special for 40.00, delivered. It includes one of each four award winning Global Warming Salsa flavors: Mild, Medium, Hot and one of our unique Global flavors (Japan or India, please specify when ordering) and we will also include a genuine ceramic Tabasco Salsa bowl and spoon AND a signed copy of the book we co-authored called “Breakin’ Down the Barriers”…all for an even 40.00. We only have about 60 of the bowls, so we recommend people jump in if they’re interested!

Benito’s Hot Sauce: We are offering the following specials for the grilling season:
Vermont Maple Chipotle BBQ Rub (2011 Scovie Award Winner), Chipotle Infused Maple Syrup (2012 Scovie Award Winner) and our Habanero Infused Maple Syrup (2012 Fiery Food Challenge Winner) all for $20 (includes shipping)! Email us at: benitoshotsauce@gmail.com to take advantage of this offer!

JACS Tailgaters: Through the month of May, use coupon code SSGCARTER and get 15% off your order. This sale is in memory of Troyce Carter, Sr. and all the fallen heroes of our U.S. Armed Forces.

Cajun Heat: We have our “specials” running all year long. You basically create your own; the more you buy the more you save!
Buy any 2 products and save 10% coupon code CAJUN10
Buy 3 or more products and save 15% coupon code CAJUN15
Buy 6 or more products and save 20% coupon code CAJUN20

Prehistoric Wing Sauce: From 4/23/2012 til 5/31/2012 we will sell our Medium, Hot or Volcano Prehistoric Sauce for $5.95 a bottle + shipping.

Pirate Jonny’s BBQ Rubs & Seasonings: is having a Spring Winners sale. We are proud winners in the 2011 and 2012 NBBQ and Hot Pepper Awards for our Rubs and Seasonings. Buy 2 of our Gold Medal winning BBQ rubs or Seasonings and get a third winner FREE. See our website for details we ship anywhere in the country thru the USPS.

HoneyBlaze Wing Sauce: All 16oz bottles of Original & HOTTTT are now $6

Texas Creek Products: We are offering a buy 4 get one free with the products on our website. And we’ll throw in another something extra for you. Pure Evil Capsaicin Drops don’t qualify for the free item, sorry, but can be one of the purchased items. Just make a “note to seller” at checkout with your free item choice.

Fat Cat Foods: We’d like to offer a limited time offer: Order a five-sauce sampler pack and get a free T-shirt (S-XXXL)! Click the top item in our online store to order.

Madison Chocolatiers West: Buy any 3 and we will include a special treat free. No coupon or code needed. Valid from April 28, 2012 to May 19, 2012. Only valid on purchases from our Facebook store.

Intensity Academy Sauces: We are offering any 5 products for only $20! (excluding shipping) use coupon code: Any5bottles_online
I highly suggest the Garlic Goodness, Chai Sweet Chili & Hot Cubed!

Coal Gulch Trading of Madrid New Mexico: Buy any 2 products get a free “Miner’s Habanero Mustard” with your order…grilling time is upon us, so take advantage of this offer and spice up that grill. Happy Food!!! Happy People!!!! = Peace

Hellfire Hot Sauce: Buy any two regular priced sauces and receive a free bottle of our seasoning & spice rub….your choice XXX HOT, HOT or MILD.
Get the 3 pack of our three top selling gourmet sauces(Blueberry Hell, Pure Hell, & Devil’s Blend for $24.95 plus shipping.
Also get 5 free bottles of hot sauce with the purchase of any large 2011 Collectible Devil Reserve Bottle!
Offers will be good through Memorial Day!

Race City Sauce Works: For the entire month of May, use coupon code: SofiGold and get 25% off before shipping. Plus spend $25 or more (before shipping) and get a bottle of our Pestilence chocolate habanero Rub with dark chocolate and roasted coffee powder.

Volcanic Peppers: For the month of May buy any 2 or more LAVA BBQ sauces and receive a free LAVA Chocolate Lightning Hot Sauce. No code needed, this will be an automatic addition to your order.

Dragonfire Hot Sauce: Here it is, 20% off all products for the month of May, also free shipping on orders over $45.00. Coupon codes will be displayed on the main page of our website.

Carolina Sunshine BBQ: We had our April facebook special that went so well, here is what we will do ! Through May we will offer a free “Wing Sauce” with any sauce or rub order from Carolina Sunshine. Enter “I love me some free stuff” in the shipping instructions so I know where you came from!

Fire Dragon Chillies

Hot sauce makers come from all over the world, and we had a chance to try some hot sauces from New Zealand hot sauce maker “Fire Dragon Chillies”. You can see them in the photo above. The three sauces owner Clint Meyer sent along were all quite tasty and hot. The mildest he sent along, “Xtra Hot Chilli Sauce”, was labeled as an 8/10 scale, and that still had quite the bite.

Both “Deadly Chilli Sauce” and “Bhuty Black Taniwha” are listed as 10/10. All nice and hot! If you’re looking for a chili pepper sauce with a bit, these will deliver. What I enjoyed about these sauce, aside from the taste, was the consistency. Many hot sauce are liquidy, which is fine, but every now and then you want thick sauce that grips your food and fills in the nooks and crannies. These sauces look like they have been freshly processed from your own garden and barely strained. They’re nice and thick and strong on pepper flavor and heat.

Check out Fire Dragon Chillies at http://firedragonchillies.com.

If you enjoy hot sauce, check out Hot Sauce Madness at http://www.hotsaucemadness.com for hot sauce recipes and more. And as always, we hope you’ll check out our Chili Pepper Cookbooks! Happy Cooking!

Jalapeno Poppers and Other Stuffed Chili Peppers Cookbook

The Burn Blog has just posted a review of my cookbook, “Jalapeno Poppers and Other Stuffed Chili Peppers”. It’s a fun review and worth the read. Here is an excerpt:

The book that really caught my interest was called Jalapeño Poppers and Other Stuffed Chili Peppers, which I checked out as an Ebook. My experience with poppers up to now has been limited to the cream-cheesy, deep-fried goodies available at restaurants. Hultquist’s book takes poppers to an entirely new level of obsession, and he showcases jalapeño chiles in nearly every way imaginable. I was sort of reminded of that discussion about shrimp between Forrest Gump and Bubba, who said, “Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” Substitute “popper” for “shrimp” and you get the idea.

I had to laugh! I freely admit to my jalapeno and chili pepper obsession. I simply can’t help myself. I’m very happy the reviewer enjoyed the recipes.

You can check out the entire review here.

Purchase the “Jalapeno Poppers and Other Stuffed Chili Peppers” cookbook here.

Top Fuel Verde Sauce

Looking for a new flavor or a new way of spicing up your life? Well look no more. High River Sauces, the award winning Hot Sauce Company started by music industry veteran and Mosh Potatoes Cookbook (Simon & Schuster) author Steve Seabury is proud to announce the Top Fuel Verde Sauce in collaboration with Stephen Pearcy of the multi-platinum selling band RATT and Chef Chris Santos of the Food Network’s highest rated Show “Chopped“.

“When I was finalizing the concept of the Mosh Potatoes Cookbook I was introduced to fellow Metal Head and food junkie Chef Chris Santos. We became instant friends and we discussed the possibility of one day working together” states Seabury about how the collaboration got started. “Stephen Pearcy and I were discussing about conjuring up a hot sauce together and when I found out that Santos was a big fan of RATT I knew it was a sign from the Heavy Metal Heavens that we all work together”.

“I love heating up all my foods. From eggs for breakfast, to Mexican, hamburgers, chili, you name it, I love my hot sauce. I’ve been wanting to release my own hot sauce for some time now and with a blink of an eye, I’m talking to Steve from High River Sauces and fellow rocker and amazing chef Chris Santos about the Top Fuel Verde Sauce.” says Stephen Pearcy about his passion for fiery foods.

Chef Chris Santos

Chef Chris Santos is the co-owner of The Stanton Social Restaurant, Beauty & Essex Restaurant and Lounge & Pawn Shop which was recently named “The hottest new restaurant in America” by Zagat. Chris was also awarded the prestigious “Rising Star” award from Star Chefs Magazine for his work at The Stanton Social.

“Collaborating with Steve from High River Sauce and Stephen Pearcy has been such a ‘way cool’ experience. At the age of 14 my brother took me to see RATT for my first concert at the Providence Civic Center. That night changed my life, in the cheap seats, surrounded my 10,000 metal heads. Of the thousands of shows I’ve seen since -  you don’t forget your first. So to be working with Stephen is pretty fucking cool.” adds Santos.

Top Fuel Verde Sauce will ignite your tastebuds with its garden fresh flavors and the perfect amount of heat. Makes an excellent choice for grilled steaks, chicken, fish, tacos and nachos. This sauce will enhance all of your favorite dishes! Its deliciously addictive you will not be able to put it away.

To order the Top Fuel Verde Sauce please visit the High River Sauces website at: www.highriversauces.com/main/shop-hr/

High River Sauces had the honor of wining 5 Hot Pepper Awards this past year including the top award of “Best Hot Sauce of 2011”, the “Best New Hot Sauce Company” and the “Picasso Pepper Award” for the best label artwork. You can also find other High River hot sauce on this years Metal Alliance Tour, The Country Throwdown Tour, The Vans Warped Tour and The Rockstar Energy Drink Mayhem Festival featuring SLAYER, MOTORHEAD, SLIPKNOT and ANTHRAX.

For more information please visit:

• Chef Chris Santos – www.santoscooks.com
• Stephen Pearcy – www.stephen-pearcy.com
• High River Sauces – www.HighRiverSauces.com

For interview or sample bottle requests please contact Steve Seabury at: seabury32@gmail.com

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Check out the Madness Cookbooks

TABASCO® BRAND WEBSITE REDESIGNED

McIlhenny Company Unveils Fresh Look And Enhanced User Experience

AVERY ISLAND, LA, March 26, 2012 – The new and improved Tabasco® website successfully brings McIlhenny Company and its pepper sauces to life, offering visitors a one-stop-resource for Tabasco pepper sauce information, recipes, south Louisiana happenings, and a gateway to the Tabasco Country Store.

Through its redesign, Bent Media in New Orleans was able to create a more intuitive homepage which encourages visitors to browse the site’s various features. Visitors are invited to learn about each of the sauces that make up the Tabasco Family of Flavors®, experience the storied production process of original red Tabasco pepper sauce, and browse a library of more than 1,000 original recipes, including soups, sandwiches, cocktails, and classic Cajun fare.

Visitors can also take a virtual trip to Avery Island, home of Tabasco sauce, via photo slideshows and a video tour of the Tabasco sauce manufacturing process. The updated look and feel of the site is warm and authentic, capturing the “down-home” feel that is unmistakably Tabasco.

“We’re delighted to see the new, redesigned site come to life,” said Tony Simmons, McIlhenny Company President and COO. “TABASCO.com will provide visitors with a taste of Tabasco brand products, McIlhenny Company history and Cajun culture.”

To learn more, visit www.TABASCO.com.

###

The TABASCO® marks, bottle and label designs are registered trademarks and servicemarks

exclusively of McIlhenny Company, Avery Island, Louisiana 70513.

http://www.TABASCO.com

TABASCO® Country Store 1-800-634-9599

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Want more hot sauce recipes and information? Check out www.hotsaucemadness.com.

Also, check out our chili pepper cookbooks! Get cooking with chili peppers.

I had a discussion recently with a group of friends about tilapia. If you’ve never had tilapia, it is a very mild white fish. The consensus in the room was that tilapia is rather boring, and if given the choice, most would steer clear of it and opt for another dish focus.

I would have to disagree. While it is true that tilapia alone is very mild of flavor, it works as the perfect canvas to highlight other chosen flavors – namely, chili peppers. There are many good things about tilapia that should be considered. Not only is it good for you, but it is also an inexpensive fish when purchased from the grocery store, and it is easy to come by. Like most fish, it is low in calorie, so a perfect choice for those on a calorie conscious diet.

Here is a recipe that takes full advantage of this mild wonder fish. I incorporate roasted poblano and jalapeno peppers, of course, but also chili powder, pecans, and a bit of orange juice for a light citrus finish. I love this recipe, and I hope you do as well.

Baked Tilapia Topped with Roasted Peppers and Ham

Ingredients

• 2 tilapia fillets
• 1 poblano pepper, roasted, peeled and diced
• 1 jalapeno pepper, roasted, peeled and diced
• 2 ounces cooked ham, diced
• 1 ounce raw pecans, chopped
• 1/4 cup white wine
• Juice from 1/2 orange
• Chili powder
• Salt and pepper to taste
• Spray oil

Cooking Directions

1. Preheat oven to 350 degrees.
2. Season tilapia fillets with chili powder and salt and pepper to taste. NOTE: We used a chili powder blend.
3. Bake fillets 10-12 minutes, or until fillets are light and flaky throughout.
4. While fish is cooking, heat a saute pan to medium and lightly spray with oil. Add ham and pecans and roast about 4 minutes.
5. Add white wine and reduce by half, about 6 minutes.
6. Add to a mixing bowl and add orange juice and roasted peppers. Toss to combine. Season with salt and pepper as needed.
7. Serve over tilapia fillets!

Original recipe posted here at ChiliPepperMadness.com.

The Hot Sauce Bible: Revised Old & New Testament
by Dave DeWitt, Chuck Evans and Scott Roberts

The authors are seeking worldwide manufacturers who make spicy sauces & salsas with chile peppers as their primary occupation to submit their story for a book abut the history of the hot sauce manufacturing industry, to be published at a later date. The book will supplement pepper sauce and salsa manufacturing and is a follow-up to original The Hot Sauce Bible (1996) Crossing Press,  which went out-of-print in 2001.  The Hot Sauce Bible: New Testament will provide a history of the industry from 1996 to present, coupled with a revised Old Testament for a historical record of hot sauce and salsa manufacturing as has been pieced together by Chuck Evans.

Co-packer manufacturers are welcome to submit information for inclusion as long as the co-packer has their own in-house labeled product line.

Hobbyists, week-end chileheads, and manufacturers making products at home or part-time do not meet the criteria for inclusion as manufacturers.
Private Label products are excluded under all circumstances.

Please provide in an attachment concise (several paragraphs to 1 page unless more needed), neatly written with spell-check…all copy to be written in the submitter’s own words.

1. History of Business-how you started, # of years in actual production, what influenced you to produce spicy condiments.
2. Product line brand name
3. Product Uniqueness in the marketplace
4. Specific sauces that are favorites and/or products that have an interesting story.
5. A favorite photo of: your booth at a show with your company logo, a tasteful costume  with you in it, a portrait of the company owners or founders, product(s) you make that you associate your company with, or a photo of inside your facility.
6. YOUR RECIPE(s) - maximum of 3 recipes please (one you do not mind sharing)  of a great-tasting spicy or fiery hot sauce, salsa, marinade, sambal, curry, etc. utilizing 1 or more chile peppers.  The recipe will be released in the HSB so it must list exact ingredients, specific instructions, cooking times, and finished quantity of sauce made with the recipe.
Serving suggestions where applicable.
7. Business Address, phone, website, email
8. IMPORTANT: Type your name,  type your signature (type s/s and then type your name) of submitted information, and date.

Website Blogs, Internet Media Companies, Fiery Food Show Managers:

1. History of your media address, how you started, why you started and what influenced you to promote
spicy and fiery sauces and salsas.
2. Special interests or what makes your site different from all the rest.
3.Awards you have introduced and/or won and any industry recognition
4. Your internet address/website address  {The show location, show dates, etc. for shows}
5. A pdf file of your logo only.
6. IMPORTANT: Type your name, type your signature (type s/s and then type your name), and date.

DEADLINE: All information to be submitted no later than June 15, 2012.  Please be thorough and complete since I
may not be able to contact submitters for further information.  

Disclaimer Notice:
All information, files, and photos submitted may be used in a media publication authored by Dave DeWitt and Chuck Evans.
Submission of any and all information is considered voluntary.  Actual publication of information submitted is at the discretion of the authors.
All submissions are considered voluntary.  All submissions are made with no expectation of compensation or royalties.

Please submit all information to:  montezumabrand@sbcglobal.net

Thank you,

Chuck Evans

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Check out our latest book – “Jalapeno Poppers and Other Stuffed Chili Peppers” – Lots of fun recipes!

For how long have you been making hot sauce?

I do not make any hot sauce although I tried once, but it was a miserable failure.

How long have you been operating your hot sauce and spicy food blog?

I started in February 2010, so it is now 2 years young.

Do you focus primarily on spicy product reviews and news?

I try to mix it up, but the focus is on video, rather than written pieces.  We have enough chile blogs with that theme that I wanted to try something different.  If it has a spicy theme, and it is on video, then I want to add it.

Was there a specific moment when you realized you were a chilehead?

The name chilehead was nothing I heard about until I was blogging on the old HSB (Hot Sauce Blog), and people were referring themselves as such.  Looking back at the times I craved Buffalo wings when I was in High School, I probably would think if I knew about the nickname, it would’ve applied then.

What made you decide to become a spicy food blogger?

I was at the first Weekend of Fire Show back in 2007, and I was using my phone to tell those were at home what was going on, and what fiery products I loved.  I was writing to my chilehead brethren on www.TastetheFear.com.  Tracy Campbell, the administrator and owner of Cape Fear Pepper Company honored me with a request to write for his site based on my coverage of the show.  Once I got a taste for it, I wanted to do more.  I have always loved writing, and this was a way for me to use my creative side and help out the site with some product reviews.

Do you have a favorite type of spicy food?

I still think chicken wings are the best, but I do love Cajun food.

What is your favorite chile pepper?

My heart still belongs to the vinegar bite of sauces, and the Louisiana-style of sauces.  The cayenne-tabasco pepper blend is the tops.  I do enjoy the Scotch Bonnet too.

Do you enjoy cooking with chile peppers or making your own hot sauce? If so, what are your favorites to prepare?

I do not.  I prefer to let the great sauce makers that I have crossed paths with over the years spice up my food with their products.  I have some spicy recipes that I call my own, but I am not as experimental in the kitchen as others.

What do you think about all the super-hot chile peppers we’ve seen in the last few years, like the Trinidad Scorpion Butch T and the Moruga Scorpion?

It excites the industry, and creates attention for the hot sauce makers and gives our blogs something to talk about.  I ate a Moruga from Jim Duffy over a year ago before I knew it would light me up.  That is enough for me.  I ate the Trinidad Scorpion back in 2007, and I knew then how painful it was.  The best part of these super hots is that they are not only extreme, but they have good, workable flavor too.

Are you noticing any trends in the spicy food community that excite you? Something you’re looking forward to?

The thing that excited me was how well the Fiery Food Show did in sales for the vendors this year.  In the 5 years that I have been to the show, the crowds were always there, but never did people come to buy like they did this year.  Maybe it is a sign that the recession is over, at least in New Mexico.  I hope the other shows/festivals do as well.

If your life could be turned into a movie, who would you like to have play YOU on the big screen? What might the movie TITLE be? (NOTE: I’m a produced screenwriter, so this could really happen!)

If I am in a movie then something is wrong with Hollywood.  I do not think I look like anyone famous other than Jamie Waylett, but he is English.  I will let you Google him. lol   If I was to choose someone I like as an actor I would go with Judd Nelson.  No one played a better wise-ass lawyer or High School punk than he did.

Any other parting thoughts?

I never like it to be about me.  I have recently started to pull myself off of the reviews outside the ones people directly ask me to do.  I have over 20 reviewers to highlight and let them shine.  I rather help the industry grow, and be the conduit to the community’s prosperity than be “the man” that wants the accolades.  My Dad passed away over a year ago, and I look at the way he selflessly helped people out whenever he could during his life.  I wanted to pass along that legacy, and be a person people could rely on if they needed me.  The spicy cooking contest we are doing shines a light on some great people who make some great spicy products.  It is sponsored by great people with over $1000 in prizes.  I am proud that I put it together, but I am prouder to be able to put the focus on the industry with a fun contest.  I think my Dad would approve of that.

Learn More About or Contact Buddah:

Buddah@ILoveItSpicy.com or albuddah@yahoo.com
Web Site: ILoveItSpicy.com

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