1 Bottle

Showing all 13 results

  • 357 Mad Dog the original


    357 Mad Dog Hot Sauce
    357,000 Scoville units of heat

    This killer sauce rates #5 on our top 20 hottest sauces. One hit and this sauce will blow you away! This sauce is blended with ingredients that make a sauce fit to take your breath away. About five seconds after you taste one drop, prepare your mouth and mind for five to 20 minutes of agony that all true chili-heads fully understand and appreciate. Because it’s so powerful, the average chili freak can get 200,000 mind-blowing, fiery doses in each bottle. This sauce has a legal disclaimer printed directly on the label.

    Heat Level = 13

    Size: 5 oz

    $14.95 $9.95 -34%


    357 Mad Dog Hot Sauce
    357,000 Scoville units of heat

    This killer sauce rates #5 on our top 20 hottest sauces. One hit and this sauce will blow you away! This sauce is blended with ingredients that make a sauce fit to take your breath away. About five seconds after you taste one drop, prepare your mouth and mind for five to 20 minutes of agony that all true chili-heads fully understand and appreciate. Because it’s so powerful, the average chili freak can get 200,000 mind-blowing, fiery doses in each bottle. This sauce has a legal disclaimer printed directly on the label.

    Heat Level = 13

    Size: 5 oz

  • Black Mamba

    WARNING! EXTREME HEAT! 


    The new hottest sauce from Cajohn’s. Made with flavorful chocolate habanero peppers and several types of capsaicin extracts, Black Mamba Hot Sauce has a deadly bite! Although it hasn’t been tested, it’s reportedly said to approach several million scoville units. You be the judge!


    Heat Rating: 10++++

    Size: 2 oz


     

    Chilehead Comments:

    Posted by: Nick Lindauer –
    Permalink: Black Mamba Hot Sauce

    “I first saw the ad for Black Mamba in Chile Pepper Magazine last week and we recieved our first shipment a few days later. The bottle and basic ingredients are the same as the Collector’s CaJohns from the 2005 Fiery Food Show, but Black Mamba contains Chocolate Habaneros. After reading the ingredients on the bottle of Black Mamba, I had to do a gut check to see if I could handle it. After last weekend, I’ve been a tenderfoot towards any food and ingesting a sauce that contains capsaicin and promises to be CaJohns Hottest Sauce yet, believe it or not, was not at the top of my list. But after consuming half a monster steak, I felt confident I could handle it and forged on.

    Using a toothpick, I applied the pungent sauce to my tongue. Toothpick sized drop mind you and holy crap did that light me up! Within a minute my eyes were watering and my nose was running and I’ll be damned if I could taste anything but the heat for at least another 10 minutes. But once the burn started to ease up, I started to taste things again. Minus the capsaicin, this sauce is quite enjoyable. Not recommended for beginners. Hot sauce lovers, proceed with caution ~ You may end up with your head in a freezer”


     

    $11.95 $9.95 -17%

    WARNING! EXTREME HEAT! 


    The new hottest sauce from Cajohn’s. Made with flavorful chocolate habanero peppers and several types of capsaicin extracts, Black Mamba Hot Sauce has a deadly bite! Although it hasn’t been tested, it’s reportedly said to approach several million scoville units. You be the judge!


    Heat Rating: 10++++

    Size: 2 oz


     

    Chilehead Comments:

    Posted by: Nick Lindauer –
    Permalink: Black Mamba Hot Sauce

    “I first saw the ad for Black Mamba in Chile Pepper Magazine last week and we recieved our first shipment a few days later. The bottle and basic ingredients are the same as the Collector’s CaJohns from the 2005 Fiery Food Show, but Black Mamba contains Chocolate Habaneros. After reading the ingredients on the bottle of Black Mamba, I had to do a gut check to see if I could handle it. After last weekend, I’ve been a tenderfoot towards any food and ingesting a sauce that contains capsaicin and promises to be CaJohns Hottest Sauce yet, believe it or not, was not at the top of my list. But after consuming half a monster steak, I felt confident I could handle it and forged on.

    Using a toothpick, I applied the pungent sauce to my tongue. Toothpick sized drop mind you and holy crap did that light me up! Within a minute my eyes were watering and my nose was running and I’ll be damned if I could taste anything but the heat for at least another 10 minutes. But once the burn started to ease up, I started to taste things again. Minus the capsaicin, this sauce is quite enjoyable. Not recommended for beginners. Hot sauce lovers, proceed with caution ~ You may end up with your head in a freezer”


     

  • Blair’s 6 AM Reserve Pepper Extract w/Gold Skull

    Blair’s 6 AM Reserve IN STOCK NOW !! Pepper Extract (Extremely Limited) Contains Gold Skull, a separate collector’s Dream .a $75 Value..
    Blair’s 6 AM reserve…..THIS IS A MASTERPIECE. THE CONTENTS OF 6AM RANGE FROM A LOW OF 10.3 MILLION TO A PURE 16 MILLION SCOVILLE UNITS…IN ADDITION, TO SEAL THIS WORK OF ART, Blair CREATED TWO NEW WAXES; FIRE YELLOW AND POWER PURPLE. 2.5 oz Only a few available for sale! Final Sale No Returns

    $359.95$699.95 -13%

    Blair’s 6 AM Reserve IN STOCK NOW !! Pepper Extract (Extremely Limited) Contains Gold Skull, a separate collector’s Dream .a $75 Value..
    Blair’s 6 AM reserve…..THIS IS A MASTERPIECE. THE CONTENTS OF 6AM RANGE FROM A LOW OF 10.3 MILLION TO A PURE 16 MILLION SCOVILLE UNITS…IN ADDITION, TO SEAL THIS WORK OF ART, Blair CREATED TWO NEW WAXES; FIRE YELLOW AND POWER PURPLE. 2.5 oz Only a few available for sale! Final Sale No Returns

  • Blair’s Q Heat Wasabi Green Tea

    Blair’s Q heat
    Wasabi Green Tea


    Hot sauce goes far east with this far out flavor. Lots of fresh jalapeños are mixed with wasabi, and green tea leaf, and real ginger to make a sauce great on everything from steak to sushi.

    Heat Level: 10
    Size: 6.7 oz
    Region: US – New Jersey

    $6.39 $4.99 -22%

    Blair’s Q heat
    Wasabi Green Tea


    Hot sauce goes far east with this far out flavor. Lots of fresh jalapeños are mixed with wasabi, and green tea leaf, and real ginger to make a sauce great on everything from steak to sushi.

    Heat Level: 10
    Size: 6.7 oz
    Region: US – New Jersey

  • Da Bomb Ghost Pepper Hot Sauce

    Da’ Bomb Ghost Pepper Hot Sauce – We infused our hot sauce with the world’s hottest pepper – The Naga Jolokia or “Ghost Pepper” that measures over 1 million Scoville Units. This hot sauce contains zero pepper extract; just pure natural heat measuring a blistering but enjoyable 22,800 Scoville Units.

    Ingredients – Habanero peppers, mango puree, lime juice, tomato paste, Jolokia Chili pepper powder, and Habanero powder.

    From: Kansas

    $11.95 $6.95 -42%

    Da’ Bomb Ghost Pepper Hot Sauce – We infused our hot sauce with the world’s hottest pepper – The Naga Jolokia or “Ghost Pepper” that measures over 1 million Scoville Units. This hot sauce contains zero pepper extract; just pure natural heat measuring a blistering but enjoyable 22,800 Scoville Units.

    Ingredients – Habanero peppers, mango puree, lime juice, tomato paste, Jolokia Chili pepper powder, and Habanero powder.

    From: Kansas

  • Dave’s Ultimate Insanity Sauce

    The New Hottest Sauce in the Universe is even hotter than our Insanity Sauce. Be afraid…Dave’s Gourmet is the result of Dave owning and managing a small restaurant called Burrito Madness near the University of Maryland. Late at night a number of Dave’s patrons were usually drunk and troublesome. Quickly Dave discovered that if some of these drunks ate super hot hot sauce, then they either left or became extremely quiet. Since it worked out that the hotter the sauce, the faster drunk patrons left; Dave went on a mission to create the hottest sauce in the Universe. The end result of this mission was Insanity Sauce which Dave took to the National Fiery Foods Show in New Mexico. At the show the sauce made quite an impression and not just because of the straight jacket that Dave wore. In fact, Insanity became the only product ever banned for being too hot. Since that day over 13 years ago: Burrito Madness was sold, Dave set up Dave’s Gourmet, Inc., and seventy other products have been added to Dave’s Gourmet’s offerings.

    Dave’s Gourmet’s products are distributed throughout the U.S. and in several foreign countries. The excellent quality of their items has garnered the company a number of awards including a prestigious gold trophy and 6 silver trophies from NASFT (The National Association for the Specialty Food Trade). Dave’s Hurtin’ Habanero Mustard won a gold award the last 3 years in a row at the World Wide Mustard Festival. Dave’s Gourmet has been featured in every major newspaper in the U.S. and on television shows and networks such as Good Morning America, the Today Show, Food Network, CNN, MTV and more.

    .
    Heat Level = 10++
    Size: 5 oz. (142g)
    Region: US – California

    $11.95 $8.95 -26%

    The New Hottest Sauce in the Universe is even hotter than our Insanity Sauce. Be afraid…Dave’s Gourmet is the result of Dave owning and managing a small restaurant called Burrito Madness near the University of Maryland. Late at night a number of Dave’s patrons were usually drunk and troublesome. Quickly Dave discovered that if some of these drunks ate super hot hot sauce, then they either left or became extremely quiet. Since it worked out that the hotter the sauce, the faster drunk patrons left; Dave went on a mission to create the hottest sauce in the Universe. The end result of this mission was Insanity Sauce which Dave took to the National Fiery Foods Show in New Mexico. At the show the sauce made quite an impression and not just because of the straight jacket that Dave wore. In fact, Insanity became the only product ever banned for being too hot. Since that day over 13 years ago: Burrito Madness was sold, Dave set up Dave’s Gourmet, Inc., and seventy other products have been added to Dave’s Gourmet’s offerings.

    Dave’s Gourmet’s products are distributed throughout the U.S. and in several foreign countries. The excellent quality of their items has garnered the company a number of awards including a prestigious gold trophy and 6 silver trophies from NASFT (The National Association for the Specialty Food Trade). Dave’s Hurtin’ Habanero Mustard won a gold award the last 3 years in a row at the World Wide Mustard Festival. Dave’s Gourmet has been featured in every major newspaper in the U.S. and on television shows and networks such as Good Morning America, the Today Show, Food Network, CNN, MTV and more.

    .
    Heat Level = 10++
    Size: 5 oz. (142g)
    Region: US – California

  • Ghost Pepper Jolokia Puree from Cajohn’s

    Pure JOLOKIA Puree (from Cajohn)… CaJohn selects only the finest chiles for his signature line of purees. Ground fresh from the fields, they are blended with distilled vinegar. Citric acid and vitamin C are added to preserve color, then bottled immediatly. The result is a minimun of 80% chile solods, more than four times the content of most hot sauces. These purees are wonderful for inclusion in your own culinary creations, or you can use them to create sauces of your own design. Their use is limited only by your imagination! From CaJohn’s kitchen to yours….Ingred: Jolokia Peppers, distilled vinegar,citric acid and ascorbic acid (Vitamin C).Ohio 2 oz.

    $10.95 $6.97 -37%

    Pure JOLOKIA Puree (from Cajohn)… CaJohn selects only the finest chiles for his signature line of purees. Ground fresh from the fields, they are blended with distilled vinegar. Citric acid and vitamin C are added to preserve color, then bottled immediatly. The result is a minimun of 80% chile solods, more than four times the content of most hot sauces. These purees are wonderful for inclusion in your own culinary creations, or you can use them to create sauces of your own design. Their use is limited only by your imagination! From CaJohn’s kitchen to yours….Ingred: Jolokia Peppers, distilled vinegar,citric acid and ascorbic acid (Vitamin C).Ohio 2 oz.

  • Heartbreaking Dawns 1498 Trinidad Scorpion Sauce

    Heartbreaking Dawns 1498 Trinidad Scorpion Sauce – Well here it is!! Get ready for the Ultimate journey of flavor and fire with their first release of 2011, “1498,” Heartbreaking Dawns Original Trinidad Scorpion Hot Sauce. They’ve taken a high percentage of fresh Trinidad Scorpion Peppers and balance them out with some Scotch Bonnets, creating a very high heat that drops off just before becoming TOO uncomfortable. To accent the burst of floral notes from the Scorpion Peppers they’ve created a full journey of flavors that includes Apricot, Blueberry and Carrot. This sauce reflects a full gallery of taste sensations, with a bold high heat, that will compliment every and any dish you can think up!!……….

    1498, The year Columbus landed on Trinidad soil………………COMMENTS from the manufacturer….Happy New Year folks! As promised, this is a very special product for the 1st day of the new year. I’d apologize for missing last week, but it was Christmas, & I had a bit too much eggnog… This week, however, I thought ahead & wrote this review Friday. I’m getting New Year hammered tonight, so as you’re reading this on Scroturday, you can ponder where I am, if I’m dead, & if not, what bed I shall be crawling out of. (Note: the word bed encompasses beds, streets, dumpsters, drunk tanks, & truck beds)

    Anyway, on to Heartbreaking Dawn’s 1498 Trinidad Scorpion Sauce which, to my knowledge, is the first widely available hot sauce predominantly featuring the Trinidad Scorpion Pepper! (I Googled a bit, and couldn’t find any others either) What a way to ring in the new year!…
    First in the appearance category, I’d like to tell you about the bottle. Unfortunately, since the bottle I got was so new, there’s no label, so I went and got a label from Heartbreaking Dawns, which I threw up here for yall! The artwork is primarily black and white, and morbidly awesome, the sort of morbidly awesome I’d probably get in a tattoo. You have a skeleton drinking either blood or 1498 sauce, with the red goop falling through his jaw onto a rather attractive woman. I like the cleverness behind the ’1498′ name for the sauce, which is the year Christopher Columbus first landed on the island that is modern-day Trinidad. Back to my bottle, whose contents are as red as blood, but a spicy blood. Contained inside is what appears to be flecks of pepper, seed, and mash, a balance that looks like it gives flavor and texture, but maintains a lower viscosity than blood, and actually flows.

    ……I’ll be honest, at first I was scared of this bottle. Well, not scared, but a little nervous, and with good reason. Many of you may have heard of my last messy encounter with a Trinidad Scorpion pepper, which required a nasal dose of cheesecake on a stick. Well, here goes nothing. I pulled off the plastic seal and pull off the cap. I’m greeted by a smell which, from memory alone, actually makes me queasy. Mind you that’s not the sauce, that’s my former experience with the pepper. The best way I can describe the scent of this sauce is a robust kick in your nose testicles. This stuff smells GOOD. On to the actual sampling of the sauce. Wow. I’m kicked in the teeth with the piquancy of the Trinidad Scorpion pepper, but it has the best offset I’ve ever tasted in a hot sauce; the apricot preserves and other fruits and veggies come together to give it a taste that hints of warm jelly with the kick of a good hot sauce. Now I’m not a fan of fruit flavored sauces, and this still tastes amazing to me: that’s saying something. I’m going to go ahead and give the sauce the highest marks in both categories, a Notable in flavor, and a meltdown in the fire category. This sauce will be available at the HBD website January 1st.

    Ingredients: Trinidad Scorpion peppers, Scotch Bonnet peppers, cider vinegar, apricot preserves, blueberries, carrots, honey, onion, soy sauce, sea salt, garlic, ginger, & white pepper.

    From: New York

    The Trinidad Scorpion Butch T – Hottest Chili Pepper in the World – 1,463,700 Scoville Units

    Butch Taylor, owner of Zydeco Hot Sauce, has been growing and working with super hot chili peppers since 1990. Back then, his work was primarily with habanero peppers. After growing peppers for years he was able to grow a pepper that was hotter than the then world’s hottest pepper (the Red Savina) but that pepper wasn’t stable so his quest continued. He grows super hot chili peppers on his deck and in his garden, and plans to sell some through his web site and at future industry shows.

    For several years, Butch has been cross breeding super hot peppers and saving the seeds. He grew some of the resulting seeds on his own, but gave many away to friends and members of the chili pepper forums he frequents. His only request to those who wanted seeds was that they let him know if they achieved something special.

    It was Marcel de Wit of The Chilli Factory who got that special find. Neil Smith was one of the people who requested seeds from Butch Taylor, and he provided them to Marcel de Wit, who grew them. Right away, they could tell this pepper was different by the color and shape of the pods. They tried the peppers and were amazed at the heat levels, which prompted them to test the peppers at a university and submit them to the Guinness Book of World Records. The record has not yet been confirmed, but Butch says it should have no problem meeting the stringent criteria.

    The growers also named the pepper the “Trinidad Scorpion Butch T”, after Butch, much to Butch’s surprise. This chili pepper is the possible cross between a Trinidad Scorpion and as as-yet-named chili pepper that Butch is holding close to his chest in hopes of creating even hotter peppers in the future.

    Asked if it was his goal to create the world’s hottest chili pepper, Butch said, “I love growing the super hots, but somehow they just find me.” He continues to grow more peppers, and who knows how long it might be before Butch breaks his own record?

    According to Butch regarding the flavor, he said “There are some that taste ‘fruity’ but from firsthand experience, it has a biting flavor with a pretty quick burn that goes on and on and gets hotter.”

    The previous record holder was the Naga Viper, measuring 1.38 million Scoville Heat Units (SHU). According to Butch, word around the chili pepper community is that the Naga Viper is really a Scorpion Pepper, but his is hotter.

    The Trinidad Scorpion Butch T measures in at a blistering 1,463,700 Scoville Heat Units (SHU). A typical jalapeno pepper measures around 5,000 SHU, while a habanero pepper measures up to 350,000 SHU.

    Butch Taylor is the owner of Zydeco Hot Sauce which specializes in micro brewing hot sauces, barbeque sauce, and salsas. His farm is in Crosby, Mississippi and he resides in Baton Rouge, Louisiana.

    $5.89

    Heartbreaking Dawns 1498 Trinidad Scorpion Sauce – Well here it is!! Get ready for the Ultimate journey of flavor and fire with their first release of 2011, “1498,” Heartbreaking Dawns Original Trinidad Scorpion Hot Sauce. They’ve taken a high percentage of fresh Trinidad Scorpion Peppers and balance them out with some Scotch Bonnets, creating a very high heat that drops off just before becoming TOO uncomfortable. To accent the burst of floral notes from the Scorpion Peppers they’ve created a full journey of flavors that includes Apricot, Blueberry and Carrot. This sauce reflects a full gallery of taste sensations, with a bold high heat, that will compliment every and any dish you can think up!!……….

    1498, The year Columbus landed on Trinidad soil………………COMMENTS from the manufacturer….Happy New Year folks! As promised, this is a very special product for the 1st day of the new year. I’d apologize for missing last week, but it was Christmas, & I had a bit too much eggnog… This week, however, I thought ahead & wrote this review Friday. I’m getting New Year hammered tonight, so as you’re reading this on Scroturday, you can ponder where I am, if I’m dead, & if not, what bed I shall be crawling out of. (Note: the word bed encompasses beds, streets, dumpsters, drunk tanks, & truck beds)

    Anyway, on to Heartbreaking Dawn’s 1498 Trinidad Scorpion Sauce which, to my knowledge, is the first widely available hot sauce predominantly featuring the Trinidad Scorpion Pepper! (I Googled a bit, and couldn’t find any others either) What a way to ring in the new year!…
    First in the appearance category, I’d like to tell you about the bottle. Unfortunately, since the bottle I got was so new, there’s no label, so I went and got a label from Heartbreaking Dawns, which I threw up here for yall! The artwork is primarily black and white, and morbidly awesome, the sort of morbidly awesome I’d probably get in a tattoo. You have a skeleton drinking either blood or 1498 sauce, with the red goop falling through his jaw onto a rather attractive woman. I like the cleverness behind the ’1498′ name for the sauce, which is the year Christopher Columbus first landed on the island that is modern-day Trinidad. Back to my bottle, whose contents are as red as blood, but a spicy blood. Contained inside is what appears to be flecks of pepper, seed, and mash, a balance that looks like it gives flavor and texture, but maintains a lower viscosity than blood, and actually flows.

    ……I’ll be honest, at first I was scared of this bottle. Well, not scared, but a little nervous, and with good reason. Many of you may have heard of my last messy encounter with a Trinidad Scorpion pepper, which required a nasal dose of cheesecake on a stick. Well, here goes nothing. I pulled off the plastic seal and pull off the cap. I’m greeted by a smell which, from memory alone, actually makes me queasy. Mind you that’s not the sauce, that’s my former experience with the pepper. The best way I can describe the scent of this sauce is a robust kick in your nose testicles. This stuff smells GOOD. On to the actual sampling of the sauce. Wow. I’m kicked in the teeth with the piquancy of the Trinidad Scorpion pepper, but it has the best offset I’ve ever tasted in a hot sauce; the apricot preserves and other fruits and veggies come together to give it a taste that hints of warm jelly with the kick of a good hot sauce. Now I’m not a fan of fruit flavored sauces, and this still tastes amazing to me: that’s saying something. I’m going to go ahead and give the sauce the highest marks in both categories, a Notable in flavor, and a meltdown in the fire category. This sauce will be available at the HBD website January 1st.

    Ingredients: Trinidad Scorpion peppers, Scotch Bonnet peppers, cider vinegar, apricot preserves, blueberries, carrots, honey, onion, soy sauce, sea salt, garlic, ginger, & white pepper.

    From: New York

    The Trinidad Scorpion Butch T – Hottest Chili Pepper in the World – 1,463,700 Scoville Units

    Butch Taylor, owner of Zydeco Hot Sauce, has been growing and working with super hot chili peppers since 1990. Back then, his work was primarily with habanero peppers. After growing peppers for years he was able to grow a pepper that was hotter than the then world’s hottest pepper (the Red Savina) but that pepper wasn’t stable so his quest continued. He grows super hot chili peppers on his deck and in his garden, and plans to sell some through his web site and at future industry shows.

    For several years, Butch has been cross breeding super hot peppers and saving the seeds. He grew some of the resulting seeds on his own, but gave many away to friends and members of the chili pepper forums he frequents. His only request to those who wanted seeds was that they let him know if they achieved something special.

    It was Marcel de Wit of The Chilli Factory who got that special find. Neil Smith was one of the people who requested seeds from Butch Taylor, and he provided them to Marcel de Wit, who grew them. Right away, they could tell this pepper was different by the color and shape of the pods. They tried the peppers and were amazed at the heat levels, which prompted them to test the peppers at a university and submit them to the Guinness Book of World Records. The record has not yet been confirmed, but Butch says it should have no problem meeting the stringent criteria.

    The growers also named the pepper the “Trinidad Scorpion Butch T”, after Butch, much to Butch’s surprise. This chili pepper is the possible cross between a Trinidad Scorpion and as as-yet-named chili pepper that Butch is holding close to his chest in hopes of creating even hotter peppers in the future.

    Asked if it was his goal to create the world’s hottest chili pepper, Butch said, “I love growing the super hots, but somehow they just find me.” He continues to grow more peppers, and who knows how long it might be before Butch breaks his own record?

    According to Butch regarding the flavor, he said “There are some that taste ‘fruity’ but from firsthand experience, it has a biting flavor with a pretty quick burn that goes on and on and gets hotter.”

    The previous record holder was the Naga Viper, measuring 1.38 million Scoville Heat Units (SHU). According to Butch, word around the chili pepper community is that the Naga Viper is really a Scorpion Pepper, but his is hotter.

    The Trinidad Scorpion Butch T measures in at a blistering 1,463,700 Scoville Heat Units (SHU). A typical jalapeno pepper measures around 5,000 SHU, while a habanero pepper measures up to 350,000 SHU.

    Butch Taylor is the owner of Zydeco Hot Sauce which specializes in micro brewing hot sauces, barbeque sauce, and salsas. His farm is in Crosby, Mississippi and he resides in Baton Rouge, Louisiana.

  • Heartbreaking Dawns Cauterizer Trinidad Scorpion Sauce

    HeartBreaking Dawns 1498 Cauterizer Trinidad Scorpion Sauce – Well here it is, the highly anticipated 1498 Cauterizer. they’ve taken the exceptional flavor of our original 1498, and recreated it with 100% fresh TRINIDAD SCORPION PEPPERS. Why woud they do that? MORE FIRE FIRE FIRE, MORE FLAVOR!! With all of the buzz surrounding the Guiness Book’s NEW Hottest Pepper, they know many of you Chileheads out there want to experince the full incinerating potential of the Trinidad Scorpion Pepper used in a truly artisan creation. As with all of their products, flavor continues to be job 1. With all of the strong feedback on the original 1498, the follow up just seemed obvious. Remove the Scotch Bonnet Blend, Up The Scorpion Content and BOOM! They’ve even upped the overall Pepper content just a bit, for that extra Blast! Cauterizing Heat AND irreplicable flavor!

    Searing Passion , Sensory Seduction.

    Ingredients: Trinidad Scorpion Peppers, Cider Vinegar, Apricot Preserves, Water, Blueberries, Carrot, Honey, Onion, Soy Sauce, Sea Salt, Garlic, Ginger, & White Pepper.

    From: New York

    $7.89$35.99

    HeartBreaking Dawns 1498 Cauterizer Trinidad Scorpion Sauce – Well here it is, the highly anticipated 1498 Cauterizer. they’ve taken the exceptional flavor of our original 1498, and recreated it with 100% fresh TRINIDAD SCORPION PEPPERS. Why woud they do that? MORE FIRE FIRE FIRE, MORE FLAVOR!! With all of the buzz surrounding the Guiness Book’s NEW Hottest Pepper, they know many of you Chileheads out there want to experince the full incinerating potential of the Trinidad Scorpion Pepper used in a truly artisan creation. As with all of their products, flavor continues to be job 1. With all of the strong feedback on the original 1498, the follow up just seemed obvious. Remove the Scotch Bonnet Blend, Up The Scorpion Content and BOOM! They’ve even upped the overall Pepper content just a bit, for that extra Blast! Cauterizing Heat AND irreplicable flavor!

    Searing Passion , Sensory Seduction.

    Ingredients: Trinidad Scorpion Peppers, Cider Vinegar, Apricot Preserves, Water, Blueberries, Carrot, Honey, Onion, Soy Sauce, Sea Salt, Garlic, Ginger, & White Pepper.

    From: New York

  • Jolokia (Ghost Pepper) Mash 16oz.

    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 will store for years. Whenever you want the total heat and flavor of ghost peppers you now have it !! Distributed exclusivly by Pepperheads 16 oz. jar

    $39.95 $19.95 -51%

    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 will store for years. Whenever you want the total heat and flavor of ghost peppers you now have it !! Distributed exclusivly by Pepperheads 16 oz. jar

  • Rogue Moruga Blood Orange Scorpion Pepper Sauce

    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.

    $9.89

    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.

  • Walkerswood Jerk Seasoning

    This is a jerk paste or marinade which can be used to season or baste meats or can simply be brushed on prior to grilling or baking your favorite meats. TRADITIONAL JERK SEASONING

    Jerk is a hot, spicy, uniquely Jamaican seasoning developed over centuries. Traditional jerking is a method of cooking highly spiced meat slowly in a fire-pit of pimento wood, a charcoal barbeque is a good alternative. The combination of scallions, hot peppers and aromatic spices in this product gives an unforgettable flavour to poultry, meats & fish………………………………………………….Jamaican Beef Patties
    Serves Makes 6 patties

    Ingredients
    Pastry:
    Use frozen puff pastry or shortcrust. If making fresh pastry, add a tsp. of ground tumeric or annatto to give it the traditional yellow colour.

    Filling:
    300g/10 ozs. Minced beef or chickem
    1 tsp. Walkerswood Jerk Marinade or half a tsp Walkerswood Traditional Jerk Seasoning
    1 Onion, finely diced
    1 clove Garlic, minced
    1-2 tomatoes, finely diced
    2 tsp. Breadcrumbs
    1 tsp. WW One Stop Sauce
    A few pinches of annatto or tumeric powder, salt and pepper to taste and a dash of Walkerswood Firestick Pepper Sauce for more heat (optional).

    Directions
    Mix all filling ingredients and saute ina little oil until cooked. Set aside and let cool.

    Lightly beat one raw egg in a cup and set aside. Defrost pastry, roll out, and cut out circles – about 15cm/6in in diameter. Place a small amount of filling in the middle. Paint edges with egg. Fold pastry over filling and press edges of pastry together with afork.

    Cooking Instructions
    Place patties on a baking sheet and bake in a pre-heated oven at 190 degrees C / 375 degrees F for 20-30 minutes until golden brown.

    …………………………………………………………
    Drunk Jerk Chicken
    Serves 5 to 6 people

    Ingredients
    1 Whole Chicken Cleaned;4 Tablespoons Walkerswood Jerk Seasoning;1 Small Onion;Garlic Powder;Salt;1 Can of your favorite beer;4 Tablespoon of butter

    Directions
    Clean chicken thoroughly (Do not cut up)
    Season chicken with salt and garlic powder to your taste
    Rub Walkerswood Jerk Seasoning on chicken inside and out
    Cut up small onion and stuff in middle of chicken
    Let chicken sit in refrigerator overnight

    Cooking Instructions
    Preheat oven to 375 degrees when ready to bake
    Open a can of beer and place in the middle of a roasting pan
    Set chicken on top of open beer can and bake in oven for 1 hour or until done
    Baste chicken with butter throughout cooking
    Chicken is ready tender, juicy, and ready to eat!

    Serving Suggestions
    Serve chicken with rice or rice & peas.
    Use more jerk seasoning if you like it a little spicier
    Optional Gravy Sauce: Take juice from the chicken (with onions and beer) and add 3 to 4 tablespoons of flour. Mix wellJerk Lamb with Guava Glaze
    Serves 8-10

    Ingredients
    2.5kg/5lb Boned leg of lamb or lamb cutlets
    3tbsp Walkerswood Jerk Seasoning
    1tsp salt or to taste

    For Sauce
    1head unpeeled garlic
    175g/6oz Walkerswood Guava Jelly or red currant jelly
    3tbsp White wine vinegar
    1tsp Chopped parsley
    1tsp chopped cilantro(coriander)

    Directions
    Rub salt and jerk seasoning into the lamb thoroughly. Cover and marinate in fridge overnight. Preheat oven to 180C/350F. Roll up and tie the leg of lamb in three places to secure. Roast for 45minutes (medium rare) If using cutlets grill for 8-10minutes on both sides. Roast the head of garlic for about 45minutes. Crush the soft inside of garlic cloves into a saucepan. Add all the other ingredients for the sauce and stir. Bring to the boil, making sure the guava jelly has melted completely. Simmer and allow to reduce by half. Allow the lamb to rest for 10minutes before carving. Slice the lamb and glaze with the warm sauce.

    Cooking Instructions
    Prep time: 15 minutes
    Cooking time: 45-60minutes
    until smooth (no lumps) and simmer in a sauce pan over medium heat to make gravy sauce………………………………………………………………..Jerk Lamb with Guava Glaze
    Serves 8-10

    Ingredients
    2.5kg/5lb Boned leg of lamb or lamb cutlets
    3tbsp Walkerswood Jerk Seasoning
    1tsp salt or to taste

    For Sauce
    1head unpeeled garlic
    175g/6oz Walkerswood Guava Jelly or red currant jelly
    3tbsp White wine vinegar
    1tsp Chopped parsley
    1tsp chopped cilantro(coriander)

    Directions
    Rub salt and jerk seasoning into the lamb thoroughly. Cover and marinate in fridge overnight. Preheat oven to 180C/350F. Roll up and tie the leg of lamb in three places to secure. Roast for 45minutes (medium rare) If using cutlets grill for 8-10minutes on both sides. Roast the head of garlic for about 45minutes. Crush the soft inside of garlic cloves into a saucepan. Add all the other ingredients for the sauce and stir. Bring to the boil, making sure the guava jelly has melted completely. Simmer and allow to reduce by half. Allow the lamb to rest for 10minutes before carving. Slice the lamb and glaze with the warm sauce.

    Cooking Instructions
    Prep time: 15 minutes
    Cooking time: 45-60minutes

    Heat Level = 7.
    Heat Level = 7
    Size:10oz. (283g)
    Region: Caribbean

    $4.99

    This is a jerk paste or marinade which can be used to season or baste meats or can simply be brushed on prior to grilling or baking your favorite meats. TRADITIONAL JERK SEASONING

    Jerk is a hot, spicy, uniquely Jamaican seasoning developed over centuries. Traditional jerking is a method of cooking highly spiced meat slowly in a fire-pit of pimento wood, a charcoal barbeque is a good alternative. The combination of scallions, hot peppers and aromatic spices in this product gives an unforgettable flavour to poultry, meats & fish………………………………………………….Jamaican Beef Patties
    Serves Makes 6 patties

    Ingredients
    Pastry:
    Use frozen puff pastry or shortcrust. If making fresh pastry, add a tsp. of ground tumeric or annatto to give it the traditional yellow colour.

    Filling:
    300g/10 ozs. Minced beef or chickem
    1 tsp. Walkerswood Jerk Marinade or half a tsp Walkerswood Traditional Jerk Seasoning
    1 Onion, finely diced
    1 clove Garlic, minced
    1-2 tomatoes, finely diced
    2 tsp. Breadcrumbs
    1 tsp. WW One Stop Sauce
    A few pinches of annatto or tumeric powder, salt and pepper to taste and a dash of Walkerswood Firestick Pepper Sauce for more heat (optional).

    Directions
    Mix all filling ingredients and saute ina little oil until cooked. Set aside and let cool.

    Lightly beat one raw egg in a cup and set aside. Defrost pastry, roll out, and cut out circles – about 15cm/6in in diameter. Place a small amount of filling in the middle. Paint edges with egg. Fold pastry over filling and press edges of pastry together with afork.

    Cooking Instructions
    Place patties on a baking sheet and bake in a pre-heated oven at 190 degrees C / 375 degrees F for 20-30 minutes until golden brown.

    …………………………………………………………
    Drunk Jerk Chicken
    Serves 5 to 6 people

    Ingredients
    1 Whole Chicken Cleaned;4 Tablespoons Walkerswood Jerk Seasoning;1 Small Onion;Garlic Powder;Salt;1 Can of your favorite beer;4 Tablespoon of butter

    Directions
    Clean chicken thoroughly (Do not cut up)
    Season chicken with salt and garlic powder to your taste
    Rub Walkerswood Jerk Seasoning on chicken inside and out
    Cut up small onion and stuff in middle of chicken
    Let chicken sit in refrigerator overnight

    Cooking Instructions
    Preheat oven to 375 degrees when ready to bake
    Open a can of beer and place in the middle of a roasting pan
    Set chicken on top of open beer can and bake in oven for 1 hour or until done
    Baste chicken with butter throughout cooking
    Chicken is ready tender, juicy, and ready to eat!

    Serving Suggestions
    Serve chicken with rice or rice & peas.
    Use more jerk seasoning if you like it a little spicier
    Optional Gravy Sauce: Take juice from the chicken (with onions and beer) and add 3 to 4 tablespoons of flour. Mix wellJerk Lamb with Guava Glaze
    Serves 8-10

    Ingredients
    2.5kg/5lb Boned leg of lamb or lamb cutlets
    3tbsp Walkerswood Jerk Seasoning
    1tsp salt or to taste

    For Sauce
    1head unpeeled garlic
    175g/6oz Walkerswood Guava Jelly or red currant jelly
    3tbsp White wine vinegar
    1tsp Chopped parsley
    1tsp chopped cilantro(coriander)

    Directions
    Rub salt and jerk seasoning into the lamb thoroughly. Cover and marinate in fridge overnight. Preheat oven to 180C/350F. Roll up and tie the leg of lamb in three places to secure. Roast for 45minutes (medium rare) If using cutlets grill for 8-10minutes on both sides. Roast the head of garlic for about 45minutes. Crush the soft inside of garlic cloves into a saucepan. Add all the other ingredients for the sauce and stir. Bring to the boil, making sure the guava jelly has melted completely. Simmer and allow to reduce by half. Allow the lamb to rest for 10minutes before carving. Slice the lamb and glaze with the warm sauce.

    Cooking Instructions
    Prep time: 15 minutes
    Cooking time: 45-60minutes
    until smooth (no lumps) and simmer in a sauce pan over medium heat to make gravy sauce………………………………………………………………..Jerk Lamb with Guava Glaze
    Serves 8-10

    Ingredients
    2.5kg/5lb Boned leg of lamb or lamb cutlets
    3tbsp Walkerswood Jerk Seasoning
    1tsp salt or to taste

    For Sauce
    1head unpeeled garlic
    175g/6oz Walkerswood Guava Jelly or red currant jelly
    3tbsp White wine vinegar
    1tsp Chopped parsley
    1tsp chopped cilantro(coriander)

    Directions
    Rub salt and jerk seasoning into the lamb thoroughly. Cover and marinate in fridge overnight. Preheat oven to 180C/350F. Roll up and tie the leg of lamb in three places to secure. Roast for 45minutes (medium rare) If using cutlets grill for 8-10minutes on both sides. Roast the head of garlic for about 45minutes. Crush the soft inside of garlic cloves into a saucepan. Add all the other ingredients for the sauce and stir. Bring to the boil, making sure the guava jelly has melted completely. Simmer and allow to reduce by half. Allow the lamb to rest for 10minutes before carving. Slice the lamb and glaze with the warm sauce.

    Cooking Instructions
    Prep time: 15 minutes
    Cooking time: 45-60minutes

    Heat Level = 7.
    Heat Level = 7
    Size:10oz. (283g)
    Region: Caribbean