Dragon’s Breath Chili Peppers

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Dragon’s Breath peppers are finally available in the U.S. This chili pepper has the highest Scoville rating I have seen. These are whole peppers with stems and viable seeds. Priority mail will ensure fresher peppers. It is a relative of the Welsh Dragon. It was first developed from Wales in the United Kingdom. The Dragon’s Breath pepper boasts a rating of 2.48 million scoville units. Scoville units are used to rate the heat and capsaicin in a chili developed by Wilber Scoviile. The higher the rating the hotter the chili pepper. There may actually be to hot to consume so please beware. Ingesting may lead to anaphylactic shock. You have been warned. The oils may be even potentially be used as an anesthetic. To get an idea how hot these are a Jalapeno chili pepper is rated at 3000-5000 Scoville units. Tabasco sauce is about 2200. Serranos run as high a 23,000. Cayenne goes up to 50,000 and Habanero up to 300.000. Currently the hottest pepper that is rated by Guinness book of world records is the Carolina Reaper pepper. That comes in as high as 2.2 million. Before the Dragon’s Breath pepper came along the Chocolate Bhutlah chili pepper many said beat the Carolina Reaper although Guinness has not rated that pepper yet. Neil Price, Mike Smith and Nottingham Trent University are the ones to congratulate for bringing the Dragon’s Breath Pepper to us. This pepper was featured in London at the Royal Horticultural Society’s Chelsea Flower show in 2017. I have searched for years for genuine Dragon’s Breath pepper seeds. There are many websites that list them but they seem impossible to actually get. I finally found a certified grower who sold me a few plants. With that said the fresh picked peppers are extremely limited at this time. Next year I should have an actual crop with more abundant peppers and may possibly have plants available. If you are interested in this chili place your order right now before this season’s peppers are gone. Www.Pepperheads-Hotsauces.com.

Chocolate Bhutlah flakes

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Chocolate Bhutlah flakes are now available. We take dried Chocolate Bhutlah Peppers and crush tem up seeds and all in pepper flakes. The Chocolate Bhutlah Pepper is a super hot chili pepper. This Chili is considered by many as the newest hottest chili pepper in the world. However, being it is so new it has not been tested by the Guinness Book Of Records or the Chili Institute of New Mexico. Until that happens the Choco;ate Bhutlah flakes can not officially say it is from the world’s hottest chili pepper. One can use the flakes as any pepper flakes can be used. Keeps fresh for years if kept in a freezer. Sprinkle it on top of a pizza slice or add to your scrambled eggs. Put a small amount into your favorite soup. A must try in any real chile dish for those who simply use regular hot pepper flakes. Www.Pepperheads-hotsauces.com has carried super hot pepper products ever since the Ghost pepper or Naga Jolokia pepper was discovered back in 2007. Next came the Moruga Trinidad Scorpion Pepper which many thought would never be topped in heat. Those sold very well and product went so fast. Then Ed Currie came out with his Carolina Reaper chili pepper which the Guinness World Book of Records currently lists as the world’s hottest chili pepper. We have a strong feeling if Guinness ever does test the Chocolate Bhutlah  flakes the capsaicin level will exceed the Carolina Reaper pepper and it will take over as the world’s hottest chili pepper. But all of us will have to see if in the near future another super hot chili pepper is discovered and blows away even the Chocolate Bhutlah. That’s what makes all of us Pepperheads a very unique and special group. We dare any of our loyal followers to try the Chocolate Bhutlah flakes and let us know if you join the many who say this is a wicked hot chili pepper.

Blair’s 6AM Reserve with Gold Skull

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Blair’s 6 am reserve is in stock now. Our Blair’s 6am reserve pepper extract (extremely limited) also contains the gold skull that was a special collectors edition on Blair’s 6am extract, a separate collector’s dream. A $75 value in itself.
Blair’s 6 am reserve is a masterpiece of hot sauce art. The contents of Blair’s 6am reserve range from a low of 10.3 million scoville units all the way up to a pure 16 million scoville units. Although some have been tested at 10.3 million scoville units our research has come to the conclusion the majority do come in at a pure 16 million scoville units. Keep in mind Blair’s 6am reserve is extremely difficult to find as and is a  discontinued product. Also, this was a limited edition so not too many were actually produced and collectors just do not let this one out of their collection. I have even heard that people have actually put Blair’s 6am reserve into their will ! In addition, to seal this work of art, Blair Lazar created two new waxes of fire yellow and the second being power purple. Blair’s 6am reserve comes in a 2.5 ounce old English style bottle just like his other special reserves. Only a few available for sale! Blair’s 6am reserve has been out of production for about 15 years now but www.Pepperheads-Hotsauces.com has them in stock in their vault. We have searched high and low for Blair’s 6am reserve and believe we now have they very last batch available. This is a Final sale no returns and will be shipped insured if you request it to protect your investment. Besides Blair’s 6am reserve Pepperheads hotsauces also stocks their two regularly produced reserves of Blair’s 2am Reserve and Blair’s 3am Reserve, but please keep in mind they are the  very new edition of old English bottles. On line or call 631-476-9236.


Hottest Chili Pepper Seed

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Hottest Chili Pepper Seed now in a special planting medium ready to grow. All you have to do is add water !  Do not leave outside in the heat or the soil can dry out. You can start the plants on a very sunny window , then transplant after the germination.  A plant should produce approximately 30 peppers the first year. If you live in the north bring in the plan to over winter and place back out in the spring when the evening temperatures exceed 55 degrees F. The yield will be greater the second year. Use the seeds from the peppers to grow more plant. The Moruga is the hottest  strain of the Trinidad Scorpion Pepper. Go to https://www.pepperheads-hotsauces.com/shop/challenge-trinidad-scorpion-moruga-pepper-plant/.

Barbecued Beef Ribs, Chipotle Texas-Style Recipe

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Barbecued Beef Ribs, Chipotle Texas-Style
This recipe is part of a five-part series devoted to chipotles–those many varieties of smoked chiles. You can go here to start reading–and cooking with–chipotles of all kinds………..

Heat Level

……….For the Ribs:

3 pounds beef ribs
1 Bottle CTHT or Pepprheads Chipotle rub Chipotle rub,
Soak pecan wood chips in water……

For the Sauce:..

6 Tbs Cajohn,s Chipotle Puree
1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons vegetable oil
1 cup tomato sauce
2 cups beef broth
1/4 cup cider vinegar
Juice of 1 lemon
1 tablespoon prepared mustard
1 tablespoon brown sugar
1/2 teaspoon dried oregano
1/8 teaspoon ground habanero chile
Freshly ground black pepper


Rub the ribs with the Chipotle Rub, wrap them in plastic wrap, and let them sit for at least one hour. Build a charcoal fire in the grill or a pecan wood fire in the smoker……….

To make the sauce, sweat the onions and garlic in the oil in a skillet until soft.Add the Chipotle Puree.. Place the mixture in a blender and puree until smooth. Add the remaining ingredients, except the ribs, and bring to a boil. Reduce the heat and simmer until the sauce has thickened……..

Place soaked wood chips on the charcoal, and place the rips on the grill away from the coals. Cook the ribs indirectly, covered, for about 45 minutes turning several time. Baste the ribs with the sauce and continue to cook indirectly for additional 30 minutes, being careful that they do not burn.

Other recipes are available from www.TasteWhatIsHot.com

Smoked Carolina Reaper Powder

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Smoked Carolina Reaper powder is available right now. Everyone knows about the Guinness Record Book of World records hottest chili pepper, the Carolina Reaper. The pulverized crushed dried chili peppers create an extremely hot pepper powder. This is that powder but in a smoked version. This adds a very special taste and flavor to the reaper powder. Smoked Carolina Reaper powder still has that intense super heat of the reaper pepper but adds a smoky flavor. It is available in packages from one ounce to a Kilo or 2.2 pounds. Ed Currie from South Carolina created the Carolina Reaper pepper and had Guinness rate it as the hottest chili pepper in the world. So try our Smoked Carolina Reaper powder in any dish of you desire. It will add that very special touch. I have tried Reaper flakes and enjoyed them very much. They ad a texture that a powder does not have. However Smoked Carolina Reaper powder seems to be more intense in the that department and I do enjoy that smoky addition. So I guess it is up to the individual to decide what makes the world go round. Powder or flakes? Smoked or not smoked. I once again insist that the Smoked Carolina Reaper powder has my vote as a preferred spicy attraction. The normal powder is great and I do enjoy it. However the smoked version adds a distinctive boost to an ordinary powder. One can not expect a difference if one does not decide what makes Smoked Carolina Reaper powder any different than another product. Yes, powder is powder but one can not see any slant to a flavor if it is not considered. Smoky does not always compliment a pepper taste but in this case I believe it most certainly does. You decide if you like Smoked Carolina Reaper powder or the original non smoked version.

Smoked Carolina Reaper powder is also available at www.TasteWhatIsHot.com.

Fiery Shrimp Scampi Recipe

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Fiery Shrimp Scampi


Fiery Shrimp ScampiIn some parts of the world, scampi refers to a specific seafood. In the United States, we think of it as a way to prepare a pasta dish. Shrimp scampi is the hands-down favorite, of course, but you can get chicken scampi. And, we recommend substituting leftover chicken shreds instead of shrimps in this recipe if you’re allergic to seafood. But, however you prefer to think about scampi, we’re celebrating with this recipe. This baby has some bite. Plus, it serves four and whips up in minutes. What’s not to love? Ingredients 4 tablespoons Butter, divided 4 tablespoons Olive oil, divided (plus more for drizzling) 2 medium Leeks, finely diced (or shallots, if you prefer) 1 teaspoon Mad Dog Ghost Pepper hot sauce 2 cloves Garlic, minced 1 pound Shrimp, peeled and deveined Salt and freshly ground black pepper ½ cup Dry white wine Juice of 1 Lemon ¼ cup Parsley, finely chopped Cooked Linguine, to serve Preparation: Prepare the linguine (or preferred pasta) according to package instructions and set aside. Melt half the butter and olive oil in a large skillet over a medium-high heat. Add the leeks and Mad Dog Ghost Pepper hot sauce  and sauté until the leeks are soft (about 3-4 minutes). Add the garlic and stir for another 30 seconds. Season the shrimps with salt and pepper and add to the pan. Cook for about 2-3 minutes, until they’ve turned pink. Remove the shrimps from the pan and set aside. (Please don’t skip this step; it makes all the difference.) Add the wine and lemon juice to the pan and allow it to just bubble before you add the remaining butter and olive oil. When the butter is melted and the sauce is smooth, return the shrimps to the skillet and stir to coat well. Taste,  and add more hot sauce if you desire, plus the parsley. Give everything a good stir and then serve on a bed of linguine. And, feel free to drizzle just a bit more olive oil if that’s what works for you. This recipe was given by Ashley Foods, the makers of all the Mad Dog hot and spicy products. At http://www.maddog357.com.   Also available from www.TasteWhatIsHot.com.

Barbecue Bean Burritos with Chipotle Cream Recipe

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Barbecue Bean Burritos with Chipotle Cream Recipe. Grilled beans! What will they think of next? We’re not suggesting you grill them bean by bean, but rather these are little bean torpedos bound together by mushrooms and bread crumbs. And go ahead, use black beans, kidney beans, whatever. Shape them into patties and serve them on hamburger buns. The chipotles in the sour cream add just the smoky flavor needed to complete the grilled bean experience. Serve with a corn and poblano chile strips salad and Mexican rice. Makes: 6 burritosFor the Barbecued Beaners, 1 small red onion, finely chopped, 1 tablespoon vegetable oil, 1/4 cup minced bell pepper, 8 ounces mushrooms, finely chopped, 2 tablespoons ground Chipotle Powder (Blair’s or Dave’s are excellent) , ½ teaspoon garlic powder 2 teaspoons dried oregano, Mexican preferred ½ teaspoon ground cumin 1 15-ounce can cooked pinto beans, drained, ½ to 3/4 cup dry bread crumbs, Salt and freshly ground black pepper. Chipotle Cream 1/4 cup sour cream, 3 tablespoons sour cream, 1 tablespoon chopped chipotle in adobo sauce (we have listed on our site under the category peppers, 2 teaspoons chopped fresh cilantro, To complete the burrito. Barbecue Bean Burritos with Chipotle Cream Recipe can also be found at www.TasteWhatIsHot.com.

Breaded Buffalo Wings Recipe

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Breaded Buffalo Wings.
Although these wings have a breading, It is not thick and heavy but light as well as being spicy.

Heat Level
48 wings4 pounds chicken wings.

3/4 cup all-purpose flour,

1 teaspoon paprika,

½ teaspoon ground cayenne chile,

½ teaspoon freshly ground black pepper
½ teaspoon garlic powder,

1/3 cup Pepperheads Louisiana hot sauce,

1/4 cup butter or margarine,


Vegetable oil for frying,


Blue Cheese dressing,

Celery sticks,
Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.

Mix the flour, paprika, cayenne, black pepper, garlic powder, and salt in a large bowl. Add the chicken and toss to evenly coat. Put the wings on a sheet pan and refrigerate for a hour to hour and a half.

Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.

Melt the butter in a saucepan over medium heat, add the hot sauce and stir to combine.

Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks and blue cheese dressing.

Breaded Buffalo wing recipe can also be found at www.TasteWhatsIsHot.com.

Pepperheads Fish tacos recipe

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Pepperheads Fish tacos are almost always good, but with Pepperheads Caribbean hot sauce they shine.
3-5 pounds boneless fish filets,1/4 cup olive oil, juice of 1 lime,
1 bottle Pepperheads Caribbean hot sauce, 2 green onions, white and green parts, chopped,
1/4 cup chopped cilantro,2 cups shredded cabbage,
1/4 cup mayonnaise, 1 cup plain yogurt or sour cream,
Chili seasoning blend ( or Blair’s Cajun Powder ) to taste, salt to taste, 12 flour tortillas (2 to 3 per person),

Place the fish in a large, shallow dish, sprinkle it with olive oil and lime juice and allow it to marinate for 30 minutes. In a large bowl, combine the green onion, coriander and cabbage,

In a small bowl, whisk together the mayonnaise, yogurt or sour cream, chili seasoning ( or Blair’s Cajun Powder ) and salt to taste,

Preheat a grill to medium low.
Wrap the tortillas in foil and place them on a not-too-hot part of the grill to slowly warm,

On a very clean, thoroughly oiled grate, grill the fish until just cooked through, about 10 minutes per inch of thickness of the fish. Remove the fish to a clean platter, allow it to rest 10 minutes and then slice it into thick strips,

For each taco, place a warm tortilla on a plate, add a few chunks of fish, drizzle with Pepperheads Caribbean hot sauce, a spoonful of salad, then some creamy sauce and more chili sauce. Make a small fold along the bottom edge of the tortilla, then close from both the sides, creating a little parcel that won’t drip out the bottom, then just enjoy these babies!

Pepperheads Caribbean hot sauce is also available from www.TasteWhatIsHot.com.

Chicken Yakatori w/chili paste

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Chicken Yakatori w/chili paste. Yakatori got its name from the Japanese words yaki for grilled and tori for chicken. There have been some liberties taken with traditional recipes in making this spicy version, so if you would prefer, it can also be made with pork. Plain white rice and a crisp cucumber salad is all that is need to complete a light and tasty meal. Serves 4-6 Ingredients: 3 chicken breasts, 6 green onions, cut in 1-inch pieces, 8 water chestnuts, Glaze: 2 teaspoons Sambal Oelek chili paste, 1 tablespoon chile oil, 1 teaspoon sesame oil, 1 1/4 cup rice wine or dry sherry , 2/3 cup mirin*, 2 teaspoons soy sauce, 2 tablespoons suga , 2 teaspoons minced ginger, Cut the chicken into cut into 1-inch cubes or cut crosswise into pieces 2-inches long and ½-inch thick and wide. Thread the chicken on skewers alternating with the onion and water chestnuts. Combine the Samnal Oelek chile paste, oils, rice wine, mirin, soy sauce, sugar, and ginger in a saucepan. Cook over a medium heat until just boiling, reduce the heat, and simmer, uncovered, until the sauce is reduced by half and forms a glaze. Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done. Remove, brush again with the glaze and serve. *Mirin is sweet sake and is available in Oriental markets. Chicken Yakatori w/chili paste Recipe is also available at www.TasteWhatIsHot.com.

Potatoes Fatalii Recipe

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Potatoes Fatalii

Serve these spicy, chilled potatoes with a meat dish such as satays,

1 pound new potatoes (all approximately the same size),

1/4 teaspoon salt,

2 Tbs Fatalii Puree ( found on the site under the catagory “Purees” ),

1/4 cup finely chopped green onions ,

2 teaspoons fresh lime juice ,

2 tablespoons thick coconut milk ,

1/4 teaspoon freshly grated nutmeg ,

2 tablespoons chopped cilantro,

Place the scrubbed potatoes in a large pot and cover them with water. Bring the water to a boil and boil the potatoes, in their skins, for 15 to 20 minutes, or until a fork can easily pierce the potato. Drain the potatoes, let them cool, and then peel them,

Place the potatoes in a bowl and add the remaining ingredients, except the cilantro, and mash the potatoes very coarsely,

Mound the potato mixture in a serving bowl, sprinkle with the cilantro, and chill in the refrigerator until serving time,

Yield: 4 servings

Heat Scale: Hot

Potatoes Fatalii Recipe is also available from www.TasteWhatIsHot.com.

Tomatillo Avacado Salsa w/Serrano Recipe

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Tomatillo Avacado Salsa w/Serrano
1 lb Tomatillos, husked, rinsed,
And roughly chopped,
1 Avacado, peeled, chopped,
3/4 c Fresh cilantro leaves,
1 Tbs Serrano Puree (seen in our puree section),
2 Tbs Fresh lime juice,
1 Tps Salt,
Place all ingredients in a food processor or blender, and puree. Great with tortilla chips or with chicken. Makes about 2 cups.

Tomatillo Avacado Salsa w/Serrano Recipe is also available from www.TasteWhatIsHot.com.

Super Serrano Salsa Recipe

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Super Serrano Salsa
2 lb Serrano Peppers,
3-1/2 lb Roma Tomatoes,
1 lb Spanish Onions,
24 oz Tomato Sauce,
2-1/2 c Distilled Vinegar,
1/4 c Salt,
1/4 c Black Pepper,
1 lg Head Of Garlic,
20 1/2 Pint Canning Jars & Lids,
Instructions: Clean and stem the peppers. Clean and quarter the tomatoes and onions. Use a food processor to shred the tomatoes, peppers and onions. Use the largest shredding blade and don’t worry about a few large pieces. Place in a large stock pot. Puree or press the garlic and add to the pot. Add remaining ingredients to the pot along with enough water to keep the mixture from burning when heated. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes. Put salsa into the canning jars and process for 15 minutes at a rolling boil (open canning method). This salsa is tasty but quite hot. It needs about 3 years to mellow and mature. If you really like food that is hot it is edible immediately.

Super Serrano Salsa Recipe is also available from www.TasteWhatIsHot.com.

Pineapple Banana Salsa w/Serrano Recipe

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Pineapple Banana Salsa w/Serrano, Ingredients: 1/2 c Diced fresh pineapple, 1/3 c Diced firm-ripe bananas, 1/4 c Minced red onions, 1/4 c Diced fresh orange segments, 2 ts Serrano Puree (seen in our puree section), 2 tb Chopped cilantro, 1 tb Fresh lime juice, Instructions: Gently mix all ingredients together and also to sit at least 30 minutes refrigerated for flavors to blend. Pineapple Banana Salsa w/Serrano Recipe is also available at www.TasteWhatIsHot.com.

Hot & Sweet Salsa

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Hot & Sweet Salsa , Ingredients: 1 28 oz. can crushed tomatoes, 1 4 1/2 oz. can tomato sauce, 1 lg. Red onion, 3 Cloves garlic, 5 Tsp Jalapeno Puree (seen in our Puree section), 3 Tsp Serrano Puree, 4 Tsp Habanero Puree, 1/4 c Marukan Gourmet Seasoned Rice vinegar, 2 ts Mexican oregano, crushed, Juice 1/2 small lime, 1 tb Ancho chile powder (plain)(seen in powders) not hot, Olive oil, Instructions: Saute onion, garlic, in olive oil until onions are translucent. Add purees, liquid ingredients, oregano and Ancho powder. Bring to a boil, and then simmer 10 minutes or until desired consistancy is reached. Allow flavors to blend one day before using. Hot & Sweet Salsa is also available from www.TasteWhatIsHot.com.

Chocolate Bhutlah peppers

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Chocolate Bhutlah peppers (fresh) will be available in late summer or early fall. Dried peppers are available now. This is the newest super hot chili pepper which is very controversial.  So far it has not been rated in Scoville units or by the Chili Institute of New Mexico. Chololate Bhutlah peppers have become the new buzz word in the Chili peppers. Many say this pepper is actually hotter than the current Guinness rated Chili pepper. The Carolina Reaper pepper holds that distinction as of last year. I personally have found that you can not always go by the rating. Da Bomb’s Beyond insanity hot sauce is rated at 119,000 Scoville units. In my mouth that sauce feels more like 400,000 Scoville units. Individuals taste heat differently as there are many factors how our taste receptors respond. When these Chocolate Bhutlah peppers arrive I will get to figure that out for myself. I felt the Moruga variety of the Trinidad Scorpion pepper was hotter than the Carolina Reaper in the fresh pepper form. The Carolina Reaper powder was hotter than the Moruga Trinidad Scorpion powder. I have to actually taste the Chocolate Bhutlah peppers to decide which is the hottest pepper. Although I finds the Moruga hotter I like the taste of the Carolina Reaper a little better. It is not always about the heat as it is the flavor and heat combined together. At least that’s the way I feel. I can’t find to much information on the Chocolate Bhutlah peppers being it is just coming out so the only way to know if it is truly the hottest chili pepper is to eat it. I have enjoyed the chocolate varieties of habanero and Bhut Jolokia so I am looking forward to trying out the Chocolate Bhutlah peppers. Check back with us and order as soon as they come in. That way you can decide for yourself if it truly is the hottest chili pepper.

Chocolate Bhutlah peppers are also available from www.TasteWhatIsHot.com .

Breaded Buffalo Wing Recipe

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Breaded Buffalo Wings………..
Although these wings have a breading, It’’s not thick and heavy but light as well as being spicy……..

Heat Level
48 wings4 pounds chicken wings ……………….

3/4 cup all-purpose flour ,

1 teaspoon paprika ,

½ teaspoon ground cayenne chile,

½ teaspoon freshly ground black pepper
½ teaspoon garlic powder ,

1/3 cup PEPPERHEADS Louisiana hot sauce ,

1/4 cup butter or margarine ,

Salt ,

Vegetable oil for frying ……………..


Blue Cheese dressing…

Celery sticks …
Wash the chicken wings and pat dry with a paper towel. Cut the tips off each wing and discard. Using a sharp knife, separate the two remaining pieces at the joint.

Mix the flour, paprika, cayenne, black pepper, garlic powder, and salt in a large bowl. Add the chicken and toss to evenly coat. Put the wings on a sheet pan and refrigerate for a hour to hour and a half.

Pour enough oil in a deep-fat fryer or large heavy pot to cover the wings and heat to 375 degrees. When the oil is hot, add half the wings and cook about 10 minutes, stirring occasionally. When the wings are golden brown and crisp, remove them and drain well on paper towels. Add the remaining wings and repeat the process. Put the wings in a large bowl.

Melt the butter in a saucepan over medium heat, add the hot sauce and stir to combine.

Pour the hot sauce over the wings and toss to coat. Arrange the wings on a platter and serve with celery sticks and blue cheese dressing.

Breaded Buffalo wing recipe can also be found at www.TasteWhatsIsHot.com.

Spicy Shrimp Gumbo Recipe

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Spicy Shrimp Gumbo: 1 can condensed chicke gumbo soup, 1 can of condensed chicken soup, 1 can of skim milk, 1/4 chopped cooked shrimp, 2 Tsp Pepperheads jalapeno hot sauce, 2 minced cloves 20 peppers hot garlic (seen in garlic section), 1/4 Tsp soy sauce. Mix both soups and milk in a sauce pan, stir in the remaining ingredients. heat (but do not boil) serves 6.

Also available from www.TasteWhatIsHot.com.

Southwestern Chicken Pitas w/ Chipotle Sauce Recipe

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Southwestern Chicken Pitas w/ Chipotle Sauce Recipe


INGREDIENTS ::: (for sauce)
1 cup plain nonfat yogurt ,
4 tablespoons chopped green onions ,
2 Tbs. Chiptle puree or 2 Pepperheads Chipotle Morita Peppers (which are actually smoked Jalapeno peppers) ,
4 tablespoons peanut butter ,
1/4 teaspoon salt …………………………………………………………………………………………………………………………………….

1 pound skinless, boneless chicken breast halves – cut into 1/2 inch strips ,
1/2 teaspoon salt ,
1/2 teaspoon pepper,
1/2 teaspoon chili powder ,
1/2 teaspoon garlic powder ,
1/2 teaspoon dried oregano,
1/2 teaspoon ground cumin ,
3 tablespoons vegetable oil, divided ,
1 medium onion, sliced ,
1 red bell pepper, julienned ,

4 (6-inch) pitas ,
1 cup shredded lettuce ,
1 cup shredded white Cheddar cheese or white Monterey Jack …………………………………………………………………

DIRECTIONS for Special Chipotle sauce……
In a blender or food processor, combine yogurt, chopped green onion, chipotle puree or chipotle peppers, peanut butter, and 1/4 teaspoon salt. Blend until smooth. Place in a sealed container, and refrigerate. ………………………………………………
Preheat oven to 350 degrees F (175 degrees C)..
Place chicken in a large bowl. Mix together 1/2 teaspoon salt, pepper, chili powder, oregano, and cumin; sprinkle over chicken. Heat half of oil in a skillet over medium heat. Saute onions and red peppers until tender; transfer to a plate, and set aside. Wrap pitas in foil, and place in oven for about 10 minutes. ……
Heat remaining oil in skillet, and saute chicken until no longer pink. Add the onions and red peppers, and cook for 2 more minutes.
Cut pitas in half, and stuff with chicken mixture. Serve with lettuce, cheese, and chipotle sauce. …………………………………………………………………………………………PREP TIME 30 Min ….
COOK TIME 30 Min . Ready in one hour.

Pepperheads Chipotle Morita Peppers are also available from www.TasteWhatIsHot.com.

Crying Collards –Tears of The Sun Recipe

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Crying Collards –Tears of The Sun Recipe

Tears of the Sun is the second hot sauce to come from High River Sauces. Their first release, Hellacious Hot Sauce was a habanero mash based sauce. Tears of the Sun is a fruit-based sauce, featuring pineapple, peaches and mangos. We think owner Steve Seabury has a real winner with this fresh tasting, bright hot sauce that brings a nice habanero sting to the sweetness of the fruits. The addition of brown sugar, lime juice and ginger and garlic really bring a complex blend all together for a great, easy going and unique tasting sauce. You can purchase this sauce at

Tears of the Sun Hot Sauce

Ingredients: Collard Greens: 1 1/2 LBS, Shallot 1/2, Kumquats 5, Cider Vinegar 1 TBL, Dark Brown Sugar 1 1/2 TBL, Salt 1 TSP, Tears Of The Sun Hot Sauce 2 TSP, Unsalted Butter 2 TBL, Lime or Lemon 1/2, Additional Salt
Method:To prep the greens, remove the stems. Place a collard leaf face down on your cutting board, run your knife along one of the sides of the stem removing that side of the leaf from the stem, repeat this process to completely free the stem leaving you with both halves of the collard leaf. Once they have all been stemmed, stack them and slice about 1 – 1 1/2″ thick ribbons, soak in water to remove any dirt then drain them. You can save the stems for veg stock.
Bring a large pot of salted water to a boil, add the juice from half a lime or lemon (this isn’t for flavor, the citric acid will help keep the greens bright green). Once the pot is at a fast heavy rolling boil, add the green and stir them in. Bring the water back up to a boil. Boil the green for two three minutes, tasting the leaves at the two minute mark. You want them to be kinda tender but still have some bite. Once they are done, immediately transfer them to an ice bath to stop the cooking, once cooled place in a strainer to drain.
While your water is coming up to a boil, melt the butter in a sauce pan over medium heat. Dice the half of shallot and and add to the butter, saute for two minutes till onions are translucent. Slice the kumquats as thin as you can and discard the seeds. Add the kumquats to the sauce pan along with the brown sugar and teaspoon of salt. Cook for two minutes until sugar is dissolved and the skins of the kumquat is tender. Add the vinegar and cook for another minute then add the hot sauce and the greens. While stirring, cook until greens are hot. Taste and adjust salt and hot sauce as needed to get a balance you like.


Tears of the Sun hotsauce is also seen at www.TasteWhatIsHot.com.

Hellaciously Heavenly Clams –Recipe

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Hellaciously Heavenly Clams –Recipe
Ingredients: 2 Dozen Little Neck Clams, Reserved Clam Juice from the above clams, 1/4 C Diced Fresno Chilis, 1/4 C Diced Onion Hellaciously Heavenly Clams
2 TBL Diced Celery, 4 Cloves Garlic, 2 TBL Olive Oil, 1/4 TSP Black Pepper, 2-3 Slices Bacon (nothing maple or sweet but regular or smoked would work well), Hellacious Hot Sauce, Additional Olive Oil (about 1/2 C), Lemon slices for garnish, Sliced Parsley for garnish, A good crusty french baguette
Directions:Dice all of your vegetables into a fine dice, between 1/8″ and 1/16″. Mix together in a small bowl with the 2 BL olive oil and black pepper.
Shuck the clams over a container so you can retain the juices that spill out when you open them, this is flavor! Don’t waste it! Putting the clams in the freezer for 10 minutes will make shucking them much easier. If you’re going to wuss out and have your fish monger open them for you, ask him to save the juice for you, but there’s no guarantee that he’ll do this. Strain the juice through a fine strainer or coffee filter to remove any sediment, shells or sand and reserve.
Preheat your oven to 500 degrees.
Chop the bacon into 1/8″ strips. Hellaciously Heavenly Clams
Arrange the clams on a baking sheet. Using a spoon, put enough of the chopped veggie mixture on each clam, enough to cover. Drip one to two drops of Hellacious Hot Sauce over each clam then add two strips of the sliced bacon, I do this in an x pattern. Repeat until all clams are done. Drizzle the sheet and clams with the 1/4 cup of olive oil and strained clam juice. If there is any left over bacon or veggie mix, spread that out on the sheet as well – after this is cooked, this is pure gold when you dip some good bread in it.
Place clams in the center of the oven and cook at 500 degrees for 10 minutes or until they look like they are getting too done or burning. Switch the oven to broil and cook for another 2 minutes or until the bacon is done.
Slice some parsley and sprinkle over the top of the clams. Serve in the hot tray with fresh lemons and the sliced baguetteCheers

Dried Whole Carolina Reaper Peppers

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Dried Whole Carolina Reaper Peppers are now available and in stock at www.Pepperheads-Hotsauces.com. Guinness Book has them listed as the world’s hottest chili pepper. They come approx. 25 peppers in an ounce or 28 grams. You can get one ounce to a Kilo. Peppers are whole with stems and seeds. Visit: https://www.pepperheads-hotsauces.com/?post_type=product&product_cat=carolina-reaper

Sriracha Chili Dust

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Sriracha Chili dust is Sriracha in a powder form. Now you can simply sprinkle in the Sriracha Chili dust on any of your favorite dishes to add that famous delicious Sriracha flavor. Try it on breakfast foods like pancakes, waffles and of course your favorite style of eggs. Sriracha powder also comes in with other chili peppers like Moruga Scorpion pepper, Trinidad Scorpion pepper, Smoked Ghost Pepper, and Scotch Bonnet pepper. Pepperheads stocks all of these so you can have a Sriracha variety. Make Eggs Benedict extra special by dusting the Hollandaise sauce with Sriracha Chili dust. A favorite of mine is to add Sriracha Chili dust to my Minestrone soup. Of course if you have a different favorite soup I am sure it will enhance that soup as well. Actual Sriracha Chili sauce is made from sun ripen chilies which are ground into a smooth paste along with garlic and  packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas,  hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste. It is made with only the highest quality ingredients and never any artificial colors or flavorings. Sriracha Chili dust adds a new dimension to a large offering of savory uses. In Thailand the sauce is most often called sot Sriracha and sometimes called nam phrik Sriracha. Traditional Thai Sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions. Everyone asks for the “rooster” sauce. It is named after the coastal city of Sirarcha in eastern Thailand where it was possibly first produced for dishes served at local seafood restaurants. Everyone remembers the rooster on the bottle and Sriracha chili dust is recognized all over the United States as well as other countries.

Sriracha Chili Dust


Sriracha Chili dust is also available from www.TasteWhatIsHot.com

Carolina Reaper

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Carolina Reaper now available in dried peppers, powder and flakes. Go to https://www.pepperheads-hotsauces.com/?post_type=product&product_cat=carolina-reaper. Carolina Reaper also comes in a puree form. Also known as HB22P.  It contains Fresh Carolina Reaper Trinidad Scorpion peppers with a little vinegar to keep it shelf stable. There is a controversy on the world’s hottest pepper. According to the Guinness Book Of Records the Carolina Reaper Scorpion pepper is the hottest.  According to science, the Moruga Trinidad scorpion pepper is the hottest. Try both Carolina Reaper Pepper products and Trinidad Scorpion Moruga products and you decide!

From Guinness written By Kevin Lynch, This is about the Carolina Reaper.  Published November 19, 2013  http://www.guinnessworldrecords.com/news/2013/11/confirmed-smokin-eds-carolina-reaper-sets-new-record-for-hottest-chilli-53033/

Confirmed: “Carolina Reaper sets new record for hottest chili.”

With its humid subtropical climate, the American state of South Carolina has a reputation for its hot summers, but it now has a new claim to fame for heat, with confirmation that a local producer has developed the world’s hottest chilli.

Grown by the suitably named Ed Currie from the PuckerButt Pepper Company, Smokin Ed’s Carolina Reaper delivers an average of 1,569,300 Scoville Heat Units (SHU), a figure now confirmed by Guinness World Records.

The Carolina Reaper has a heat rating that beats the former record holder for most fiery chilli, the Trinidad Scorpion “Butch T” grown by The Chilli Factory (Australia), which was rated at 1,463,700 Scoville Heat Units (SHU) in March 2011.

The Carolina Reaper is described as having a fruity, sweet taste with a hint of cinnamon and chocolate undertones, as well as being hot.

Having started growing chillies as a hobby over 20 years ago, Ed quit his job last year to concentrate full time on cultivating his “weapon quality peppers”.

His record-breaking Carolina Reaper has been ten years in the making, having meticulously worked on stabilising and testing the pepper, which is a crossing between Sweet Habanero and Naga Viper chillies.

Ed says his interest in chillies became more serious after learning that capsaicin had potential as a cancer fighting drug, a discovery which led to him donating one-half of his pepper harvest last year to cancer research.

“My family dies from cancer a lot,” Ed explains. “So I’ve been researching how not to die.”

Chilli heat is measured by the Scoville Heat Unit (SHU) designed by American chemist Wilbur Scoville in 1912.

To give an indication of the Carolina Reaper’s spiciness, a Jalapeno can score anything between 2,500 to 8,000 SHU on the scale.

While commonly referred to as vegetables, chillies are in fact fruit from the plant genus “Capsicum”.

The heat comes from the substance “capsaicin” which is found in all chillies. As well as livening up dishes, the heat also makes the body produce pleasurable endorphins afterwards.

Former record holder the Bhut Jolokia chili registers at just over 800,000 SHU. Potent enough for the Indian military to use it as an ingredient in a counter-terrorism hand grenade used for immobilizing adversaries.”


Carolina Reaper Puree also available at www.TasteWhatIsHot.com


Carolina Reaper, 7.1 out of 10 based on 27 ratings


Dave’s Scorpion Hot Sauce

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Dave’s Gourmet Scorpion Pepper Hot Sauce is now available.  You can see it at https://www.pepperheads-hotsauces.com/shop/daves-gourmet-scorpion-pepper-hot-sauce/

Blairs 6am Pepper Extract w/ Gold Skull

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Blairs 6AM

Blairs 6AM Pepper Extract w/ Gold Skull, a $75 Value.. IN STOCK at www.Pepperheads-Hotsauces.com    10.3 to 16 Million Scoville Units

Blairs 6AM


Hot sauce fans unite.

Hot Sauce is everywhere these days. Here at Pepperheads, we pride ourselves in having the largest selection of unique and flavorful hot sauces and related products. If you are looking for the simple hot sauce to use everyday or if you have been searching for the elusive limited edition and small batch sauces, you have arrived at the right place. We have the hottest hot sauces on earth as well as the hottest peppers in the world. Jolokia peppers and Trinidad Scorpion Peppers have been announced as the hottest peppers on earth and we sell both of them.

Not only do we have the largest selection of the worlds best and most popular hot sauces, but we pride ourselves in having the best customer service out there. Professsor Pepperhead and his students take the utmost care when dealing with our customers.

We have another small batch site dedicated to people who only want the hottest of the hot. Visit www.TasteWhatISHot.com for the best of the best.

Our large variety includes sauces from all around the world. We have sauces that are great for collectors of fun and interesting hot sauce bottles as well as for the real fans of hot sauce. We have the hottest pepper on earth in both fresh and dried forms. There is no doubt that we have the biggest and best selection of sauce on the internet as well as the best customer service.

Hot Sauce is a passion for us and our goal is to share the experience with other afficianos who enjoy the heat as much as we do.  We have it all from Dave’s Insanity to Blaire’s 6AM reserve to fresh Trinidad Scorpion Peppers and Jolokia or Ghost Peppers. In our ever expanding inventory we also carry a wide array of Salsas, Snacks that pack a punch, recipes, BBQ sauces, Dry Rubs from many including Char-crust, powders, peppers and even some stuff you won’t believe.

So Thanks for visiting us and please let us know if there is anything we can do to help make your pepperheads experience a better one.

For the worlds hottest sauces check out www.TasteWhatIsHot.com

Rouge Moruga Trinidad Scorpion Blood Orange

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Rouge   Moruga Trinidad Scorpion Blood Orange Hot sauce   …https://www.pepperheads-hotsauces.com/index.php?main_page=index&manufacturers_id=111   ROGUE – The Moruga Blood Orange Scorpion Pepper Sauce….Rogue is all natural and all attitude. The unprincipled blend of the hottest peppers in the world, the unique flavor combinations of the Blood Orange, Apples and Pears makes this sauce highly appreciated by extreme heat and flavor aficionados. Refreshing heat with a subtle hint of sweetness, Rogue captures all those exotic blends that you’ve been craving in a gourmet sauce.
Ingredients: Moruga Scorpion Peppers, Jolokia Peppers, Red Serrano Peppers, Blood Oranges, Apples, Pears, Apple Cider Vinegar, Brown Sugar, Lime Juice, Garlic and Ginger. 5 fl oz.

Carolina Reaper HP22B

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We have raised the bar for heat, surpassing the current world record holder, the Butch T Trinidad Scorpion. Over a four year period, Smokin’ Ed’s Carolina Reaper has averaged 1.474 million on the Scoville Scale. -Ed Currie”,  The man who introduced this soon tobe Guinness record holder for the world’s hottest chili pepper !     https://www.pepperheads-hotsauces.com/index.php?main_page=index&cPath=56       Rock Hill’s Ed Currie should soon know whether his “Carolina Reaper” is the world’s hottest production pepper.

Lab reports and other data will soon be on their way to the Guinness Book of World Records.

The Chile Pepper Institute at the University of New Mexico State recently proclaimed the Trinidad Maruga Scorpion as the world’s hottest pepper with a Scovile heat rating of 1.2 million

Currie’s “Carolina Reaper,” in lab tests at Winthrop University, has, on average, hit 1.474 million on the Scovile scale, Currie said.

“These are weapon quality peppers,” Currie said.

Currie, a Charlotte banker who started growing peppers as a hobby, admits there may be an occasional pepper or two that’s hotter than his “Carolina Reaper.” But he has tested the “Carolina Reaper” for more than five years and has been getting consistent results.

The testing has been done on small batches of the pepper which are grown in hot houses and fields in York County. The peppers are ground and mixed together to get an average reading, he said.

Currie estimated he has tested more than 50 pounds of the peppers which were originally were called HP22B for Higher Power, pot 22, plant B.

Under the PuckerButt Pepper brand Currie sells a variety of hot sauces and seeds. He recently opened a store on Main Street in Fort Mill, but does most of his business via the Internet.

He also recently hired an organic co-packer to make his sauces. The co-packer get pepper mash from Currie and follow Currie’s recipes to make sauces such as Voodoo Prince Death Mambo, Patrick Morgan’s KaBoom and Edible Lava.

“What started as a hobby is now a business,” he said.

Currie said he has asked Guinness to expedite his world-record request. He said he has paid the firm about $4,000 to seek the record.

Interest in buying the “Carolina Reaper” seeds has skyrocketed since the Guinness record attempt was announced on the PuckerButt Pepper website. He said has he gotten more than 1,000 emails inquiring about the peppers. The “Carolina Reaper” pepper seeds sell for $9.99 a pack.

Currie advised those who purchase the “Carolina Reaper” seeds that the pepper should “only be used in cooking and used sparsely.”

He said he’s been eating the peppers since he first grew the variety eight years ago and “their still hot.”

Read more here: http://www.charlotteobserver.com/2012/08/25/3478893/is-locally-grown-carolina-reaper.html#storylink=cpy

Jolokia Ghost Pepper Mash 16 oz. ready to eat

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now available Jolokia Ghost Pepper Mash 1 Pound of Fresh Jolokia Peppers in each jar. Mash is typically a product that must be processed before edible but ours is pre-cooked and Ready to Eat. It’s ike eating raw fresh ghost peppers ( not dried ) Fresh peppers have a short shelf life, but these willl store for years. Whenever you want the total heat and flavor of ghost peppes you now have it !! Distributed exclusivly by Pepperheads 16 oz. jar exclusivly from Pepperheads one pound of fresh jolokia Ghost Peppers go into each jar….https://www.pepperheads-hotsauces.com/index.php?main_page=advanced_search_result&keyword=mash&submit.x=0&submit.y=0

Ingredient in Hot Peppers Medically Useful, Say Experts

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Ingredient in Hot Peppers Medically Useful, Say Experts

And it’s exactly that endorphin rush that makes capsaicin an effective remedy for pain and other medical conditions, researchers say.

“The endorphins work to block the heat. The body produces them in response to the heat, which it senses as pain,” said Paul Bosland, co-founder and director of New Mexico State University’s Chile Pepper Institute.

“It’s used for all kinds of arthritis pain, as well as for neuropathic pain and dermatologic conditions that have a painful itch,” said Dr. Ashwin Mehta, director of integrative medicine at the University of Miami’s Miller School of Medicine.

Capsaicin is also used by people with the skin disease psoriasis to decrease itching and inflammation, according to the university.

Some research has also suggested that capsaicin can also help with appetite suppression, but there are not yet any solid data to determine what role, if any, the chemical plays in weight loss.

Studies have also suggested that capsaicin may play help kill off prostate cancer cells.

“In test tubes, researchers found a correlation betwen increased cell death and capsaicin,” said Mehta.

Brought to you from www.Pepperheads-Hotsauces.com

The New York Times Pays Props to Pepperheads

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Susan M. Novick of The New York Times pays homage to the legendary Port Jefferson store!

Inside the Pepperheads Store

Quoted from Plenty of Peppers, Pickles and Oils published December 9, 2001 by Susan M. Novick:

ON weekends year-round, and daily in summer and during the holiday season, Pepperheads Hot Sauces has tastings at a counter in the atrium outside its store in the Harbor Square Mall here. More than a dozen hot sauces are available, ranging from “not hot” to mild, medium and hot. To sample “extra hot” sauces like Blair’s Ultra Death Hot Sauce, however, you must enter the store and sign a waiver (adults only) releasing the store from claims of damage or injury.

“Everyone says, ‘I like heat but I want flavor.’ Well, what’s hot to you?” said Bruce Passarelli, 60, of Setauket, the owner of Pepperheads. “That’s why we have tastings. Put a speck on your spoon and put it on your tongue, not your lips. Wait 30 seconds for the full impact. Then decide.”

Store Front for Pepperheads
“Mild” tasting in front of the Pepperheads Store!

Although the retail focus at specialty stores like Pepperheads, Pickle Packin’ Papa in Rocky Point and the Crushed Olive in Huntington and Stony Brook may be primarily one or two products, the range of choices can be broad. The shops’ proprietors count among their customers devotees who go out of their way for the variety they offer.

“The guy who drives here knows what he wants,” Mr. Passarelli said. “If it gets discontinued, he goes ballistic.”

Mr. Passarelli inherited the Pepperheads store when he bought the Harbor Square Mall in 2005. He said the original owner had been stocking the shop since about 1997 with hot sauces he discovered on trips to the Caribbean.

Mr. Passarelli’s son Bryan, 26, now manages the store, which carries more than 800 different bottles of hot sauce, as well as barbecue sauces, spicy chocolates, mustards and more.

This time of year, mini-bottles of hot sauce and gift packs are in demand as stocking stuffers, Bruce Passarelli said.

Newsday’s Explore Long Island Entry

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Erica Marcus’ wonderful write-up in Newsday’s Explore Long Island directory!

On Saturdays and Sundays, Pepperheads sets up a table in the mall so passersby can sample some of the store’s 800 hot sauces.

Only mild to hot sauces are on the tasting table. Extremely hot sauces are kept inside the store, and if you want to purchase one, you’ll be asked to sign a waiver that reads, in part, “I hereby disclaim, release and relinquish any and all claims . . . relating to any damage and/or injury that results . . . from the use, consumption, ingestion and/or contact of any bodily part or organ of or from [name of hot sauce here].”

Professor Pepperhead Himself and Son
Professor Pepperhead Himself and Son Bryan

Is all this really necessary? Bruce Passarelli, who owns the store with his son Bryan, said that it isn’t. “But, No. 1, it’s a great marketing tool. No. 2, when you sign it, a bell goes off – this is going to be really hot. And No. 3, it means that kids under 18 can’t buy the stuff .”

The names of the very hot sauces usually refer to insanity, death or pain: Dave’s Insanity Sauce, Blair’s Pure Death, Black Mamba (Its Bite is Deadly). Right now, Pepperheads’ hottest sauce is something called Mad Dog 357 Silver Edition, which rates 750,000 Scoville Units. (The Scoville scale measures the heat of a pepper or pepper sauce. For comparison’s sake, Tabasco comes in at about 2,100.)

The store’s most sought-after product is the Jolokia pepper (aka ghost pepper) from Assam in India, which was ranked by Guinness World Records in 2007 as the world’s hottest. It cannot be purchased fresh in the United States, but it figures in some prepared sauces, and Pepperheads carries it dried, in a sampler of two for $3.99 or a pint (30 to 40 peppers) for $19.95.

–Erica Marcus (View Listing on ExploreLI)

Satan’s Rage Hot Sauce w/Jolokia

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Introducing…Satan’s Rage Hot Sauce w/Jolokia………
When you indulge in this sauce you will surely encounter the wrath of Satan’s Rage. Moments after you taste this sinfully delicious sauce you will pay the price. You will experience a burning sensation that can only come from the world’s hottest pepper, the Ghost Pepper. This newly discovered pepper from India is by far the hottest pepper found to this day. So to all of you “Chile Heads”, give in to the temptation and take this evil package home. See if you can handle the Wrath of Satan’s Rage……..ingred..Red Wine Vinegar, Water, Natural Sugar,Chili Sauce, ( Tomato Puree, distilled vinegar, high fructose corn syrup, sale, corn syrup, dehydrated onions, spice, garlic powder, natural flavoring), Ghost Pepper, Peri-peri pepper, dehydrated oinio, dehydrated garlic, cayenne pepper, garlic powder, salt, chili powder, chipotle powder, , and xanthan gum….no preservatives.. go to…..https://pepperheads-hotsauces.com/index.php?main_page=product_info&cPath=41&products_id=993

5 Million Scoville Extract

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Mad Dog 5 Million Extract….If your bottle gets thick and hard to pour out, put the bottle in hot water  (140 degrees F or so)  for 5-10 minutes. That should do the trick !  Be super careful. This stuff is way, way hot (remember, original Tabasco sauce is only about 2140 Scoville Units!!)      https://www.pepperheads-hotsauces.com/index.php?main_page=product_info&cPath=12&products_id=864

Hot Sauce Committee Update

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the Hot Sauce Committee is coming together. If you take the Ghost Pepper Challenge ( should be starting in January 2011 on the Pepperheads website), you yourself may be invited to be on the Hot Sauce Commitee…https://www.pepperheads-hotsauces.com/index.php?main_page=advanced_search_result&keyword=challenge&submit.x=16&submit.y=7……. Keep posted for updates for the Hot Sauce Committee and their recommendations. go to www.Pepperheads-Hotsauces.com or www.TasteWhatsHot.com

Winter Chili Uses

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      READY-TO-SERVE RECIPES FOR THE       COLD WEATHER AHEAD  https://www.pepperheads-hotsauces.com/index.php?main_page=index&manufacturers_id=57

All of the following recipes and suggestions for recipes involve a package of Cin Chili Hearty Beef or Hearty Beef With Beans.The Ready-To-Serve…Heat-n-Eat Cin Chili is fully cooked and ready to eat right out of the bag.Heat it up in the microwave for 90 seconds and enjoy an unbelievably excellent bowl of chili.

This is eye poppin…mouth droppin…I can’t believe this came out of a pouch…goodness!

Throw away the bag and your guests will swear you spent all day cookin up the best darn chili they’ve ever eaten.

FOODS YOU CAN MAKE WITH CIN CHILI RTS HEARTY BEEF OR BEEF WITH BEANS.Chili dogs                       Chili cheese dogs                            Nachos

Frito Pies                       Walk around tacos                          Cheese queso

Chili cheese fries             Chili baked potatoes                        Chili salad

Chili omletes                   Chili & fried eggs                            Tacos

Enchiladas                      Burritos                                        Tamales

Stuffed poblanos             Stuffed green peppers                     Stuffed jalapenos

Chili hashbrowns              Chili Macs                                     Chili over pasta

Chili over rice                  Shepherds pie                               Chili fries

Chili empanadas               Cin Chili puffs                                Chili Con Queso 


                 Add cheese, onions, crackers or Fritos and you have a meal!  

most any recipe that calls for Cin Chili…you can substitute the Ready-To-Serve Cin Chili.

It’s easy, clean and tastes unbelievable. 

















Walk Around Taco

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Walk Around Taco
• Cin Chili Hearty Beef (heated up)

• Bag of Frito Corn chips (individual serving size)
• Chopped onions
• Cubed tomato
• Shredded cheese
• Shredded lettuce
Open a single serving size bag of Frito Corn Chips. Place a generous amount of hot Cin Chili over the chips. Cover with equal amounts of chopped onions, cubed tomato, shredded cheese and shredded lettuce. Grab a spoon and eat.

Cin Chili Cream Corn
• 2 cans cream style corn
• 1⁄2 cup Velvetta cheese
• 1 tablespoon Cin Chili Mix
• 1 tablespoon flour
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1⁄4 cup chopped bell pepper
• Small jar pimentos (4 oz.)

Mix all ingredients together in a medium size sauce pan. Simmer on medium heat. Stir often until cheese melts. Simmer for another 5 minutes. Serve



A Wealth of Health Information

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Scoville Scale

The method of testing a pepper’s pungency units invented by Wilbur Scoville in 1912. Mr. Scoville determined his test results by taking the extracts of many types of chili peppers and diluting them in a sugared water solution until none of the heat remained. The testing was accomplished by a panel of 5 “judges” who would taste these solutions and then tell Mr. Scoville when they no longer felt any heat. This testing was very subjective as your can imagine and results were not very consistent.

Scoville Rating Type of Pepper
15,000,000 – 16,000,000 Pure capsaicin (Unavailable through a natural grown plant and is only synthetically developed)
8,600,000 – 9,100,000 Various capsaicinoids (e.g. homocapsaicin, homodihydrocapsaicin, norhydrocapsaicin) (Unavailable through a natural grown plant and is only synthetically developed)
2,000,000 – 5,300,000 Standard U.S. Grade pepper stray, FN 303 irritant ammunition (Unavailable through a natural grown plant and is only synthetically developed)
855,000 – 1,050,000 Bhut Jolokia aka Naga Jolokia (Hottest naturally grown pepper)
350,000 – 580,000 Red Savina Habanero
100,000 – 350,000 Habanero chili, Scotch Bonnet Pepper, Datil Pepper, Rocoto, Jamaican Hot pepper, African Birdseye, Madame Jeanette
50,000 – 100,000 Thai Pepper, Malagueta Pepper, Chiltepin Pepper, Pequin Pepper
30,000 – 50,000 Cayenne Pepper, Aji Pepper, Tabasco Pepper, some Chipotle pepper
10,000 – 23,000 Serrano Pepper, some Chipotle peppers
2,500 – 8,000 Jalapeño Pepper, Guajillo pepper, New Mexican varieties of Anaheim pepper, Paprika (Hungarian wax pepper)
500 – 250 Anaheim pepper, Poblano pepper, Rocotillo Pepper
100 – 500 Pimento, Pepperoncini
0 No heat, Bell pepper

Continue reading

Cin Chili Enchiladas

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https://www.pepperheads-hotsauces.com/index.php?main_page=index&manufacturers_id=57 Cin Chili Enchiladas
1 package Cin Chili Mix

Flour or corn tortillas
Shredded cheese
Enchilada sauce or picante sauce
Prepare the Cin Chili as per the directions on the package.

Fill 8 tortillas with Cin Chili and roll up.
Place seam side down in a 7″ x 11″ casserole dish.
Cover with Cin Chili.
Layer over the top with shredded cheese of your choice. (Nacho blend, Velvetta, mild cheddar)
Bake in the oven for 30 minutes at 350 degrees.
When serving, cover with enchilada sauce or picante sauce.

Alternative way of making this, is to use 5 packages of Ready-To-Eat Cin Chili Hearty Beef. 

 Open 3 of the packages. 

 Fill the tortillas with 3 pkgs. Hearty Beef.  (use at room temperature). 

 Cover with the other 2 packages of Cin Chili Hearty Beef.

Layer over the top with shredded cheese of your choice.

Bake in the oven for 30 minutes at 350 degrees.

Chili peppers come with blood pressure benefits

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For those with high blood pressure, chili peppers might be just what the doctor ordered, according to a study reported in the August issue of Cell Metabolism, a Cell Press publication. While the active ingredient that gives the peppers their heat—a compound known as capsaicin—might set your mouth on fire, it also leads blood vessels to relax, the research in hypertensive rats shows.

“We found that long-term dietary consumption of capsaicin, one of the most abundant components in chili peppers, could reduce blood pressure in genetically hypertensive rats,” said Zhiming Zhu of Third Military Medical University in Chongqing, China. Continue reading