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  • Dave’s Ginger Peach Hot Sauce

    A hint of sweet, spice and ginger make for an excellent sauce. Try it over vanilla ice cream – it warms a cold dish.
    Heat Level = 6
    Size: 5 oz. (142 gr. )
    Region: US – California

    $4.99

    A hint of sweet, spice and ginger make for an excellent sauce. Try it over vanilla ice cream – it warms a cold dish.
    Heat Level = 6
    Size: 5 oz. (142 gr. )
    Region: US – California

  • Dave’s Gourmet Roasted Garlic Sauce

    If you’re looking for a great-tasting tabasco sauce with a garlic twist, this is the hot sauce for you! Dave’s Roasted Garlic Sauce, with its medium heat level and rich, roasted garlic taste, is a terrific all-purpose table sauce. Add it to everything from pasta to potatoes. If you love garlic and like a little heat, Dave’s Roasted Garlic Sauce is sure to become your favorite hot sauce.

    No preservatives. Refrigerate after opening.

    Serving size for nutritional content: 1 teaspoon
    Ingredients:

    water, red tabasco pepper pulp, salt, roasted garlic, vinegar, xanthan gum

    $4.99

    If you’re looking for a great-tasting tabasco sauce with a garlic twist, this is the hot sauce for you! Dave’s Roasted Garlic Sauce, with its medium heat level and rich, roasted garlic taste, is a terrific all-purpose table sauce. Add it to everything from pasta to potatoes. If you love garlic and like a little heat, Dave’s Roasted Garlic Sauce is sure to become your favorite hot sauce.

    No preservatives. Refrigerate after opening.

    Serving size for nutritional content: 1 teaspoon
    Ingredients:

    water, red tabasco pepper pulp, salt, roasted garlic, vinegar, xanthan gum

  • Dave’s Gourmet Roasted Red Pepper Sauce

    Dave’s Gourmet uses fire-roasted sweet red peppers and chipotle chiles to give this sauce a delicious, slightly smoky flavor that will enhance any dish. Although Dave’s Roasted Red Pepper & Chipotle Hot Sauce contains some habanero pulp, this sauce is one of Dave’s less-fiery creations and is more of “warm” hot sauce where flavor takes precedence over fire. Use Dave’s Roasted Red Pepper & Chipotle Sauce on pork, lamb, hamburgers, chile, and any other foods that will benefit from some smoky heat.

    Shake well and refrigerate after opening. No preservatives.

    Serving size for nutritional content: 1 tsp.
    Ingredients:

    roasted sweet pepper, carrots, chipotle peppers, cane vinegar, habanero pepper pulp, salt, lime juice, onions, olive oil, passion fruit, citric acid, xanthan gum

    $4.99

    Dave’s Gourmet uses fire-roasted sweet red peppers and chipotle chiles to give this sauce a delicious, slightly smoky flavor that will enhance any dish. Although Dave’s Roasted Red Pepper & Chipotle Hot Sauce contains some habanero pulp, this sauce is one of Dave’s less-fiery creations and is more of “warm” hot sauce where flavor takes precedence over fire. Use Dave’s Roasted Red Pepper & Chipotle Sauce on pork, lamb, hamburgers, chile, and any other foods that will benefit from some smoky heat.

    Shake well and refrigerate after opening. No preservatives.

    Serving size for nutritional content: 1 tsp.
    Ingredients:

    roasted sweet pepper, carrots, chipotle peppers, cane vinegar, habanero pepper pulp, salt, lime juice, onions, olive oil, passion fruit, citric acid, xanthan gum

  • Dave’s Gourmet Spicy 6 Pack Wood Crate

    Dave’s Gourmet Spicy 6 Pack – Large Wood Crate

    Heat: 5-10+

    6- 5 oz. Bottles

    Dave’s Gourmet Insanity Sauce (One of The Hottest Regular Sauces in the Universe)
    This is THE famous super hot sauce – the only one sauce ever banned from The National Fiery Foods Show. Great cooking ingredient for sauces, soups, and stews. Also strips waxed floors and removes driveway grease stains. Label includes the following WARNING: “Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart or respiratory problems.”
    Awards:
    1993 winner – Los Angeles Festival Best Hot Sauce
    1995 winner – Aisle by Aisle Contest by Gourmet Retailer
    1995 winner – Second Place Hot Sauce Contest by Fancy Foods
    1995 winner – Pick of the Week by Boston Globe
    1995 winner – Best Sauce Award by Hot & Spicy Foods Festival
    1997 winner – Favorite Scorcher by Sunset Magazine
    1998 winner – Best of the Aisle NASFT by Gourmet Retailer
    No Fat, No Carb, No Preservative Ingredients: tomato sauce, onions, hot pepper extract, hot peppers, vinegar, spices, soy oil, garlic & salt.

    Dave’s Gourmet Cool Cayenne Pepper Sauce
    So Cool, It’s Hot!
    Warning:This product may be addictive to those with taste buds, but don’t worry, we’ll make more. The aged peppers and cane vinegar will bring the flavor out in most any meal, but you have to try it on your eggs, French fries and egg rolls.
    No Carb, No Preservative, No Calorie, No Fat Ingredients: cane vinegar, Red chiles and salt.

    Dave’s Gourmet Hurtin’ Jalapeño
    So Green, It’s Obscene! The flavor is green and clean. This product may be addictive for those with taste buds, but don’t worry, well make more. This tasty Jalapeño sauce is made with chayote, a Mexican vegetable. Try it on burritos, pastas, chicken, salads and in soups. Great for anything you want to create a cool flavor with a touch of heat.
    No Fat, No Carb, No Calorie, No Sodium, No Preservative Ingredients: chayote, Jalapeños, onions, garlic, cilantro, lime juice, cane vinegar, salt and spices.

    Dave’s Gourmet Roasted Garlic Hot Sauce
    Even Vampires Love This Sauce! If you like roasted garlic and food that bursts with flavor, then this hot sauce will become one of you best friends.
    Warning:This product may be addictive to those with taste buds, but don’t worry, we’ll make more. This sauce’s roasted garlic flavor will be a great addition to all your favorite dishes from pasta to potatoes, Enjoy!
    No Carb, No Preservative, No Calorie, No Fat Ingredients: Red Tabasco pepper pulp, salt, roasted garlic & vinegar.

    Dave’s Gourmet Roasted Red Pepper Chipotle Hot Sauce
    Fire Roasted Flavor That Won’t Quit! Warning: This product may be addictive to those with taste buds, but don’t worry we’ll make more. This sauce has a delicious slightly smoky roasted flavor that will enhance the flavor of most any food! Try it in chile, on pork, lamb and hamburgers. Enjoy!
    No Carb, No Preservative, No Calorie, No Fat Ingredients: roasted sweet peppers, carrots, Chipotle peppers, cane vinegar, Habañero pepper pulp, salt, lime juice, onions, olive oil, passion fruit juice, citric acid.

    Dave’s Gourmet Scotch Bonnet Hot Sauce
    It Ain’t Scotch But It Sure Is Good! Warning: This product may be addictive to those with taste buds, but don’t worry, we’ll make more. This sauce has a remarkable fresh pepper flavor that will waken up most any dish and give it a little kick. Enjoy it!
    No Carb, No Preservative, No Calorie, No Fat Ingredients: Scotch Bonnet peppers, cane vinegar, peaches, salt, sugar, onions, vinegar and turmeric.

    Made in Costa Rica, From California.

    $39.95 $29.95 -26%

    Dave’s Gourmet Spicy 6 Pack – Large Wood Crate

    Heat: 5-10+

    6- 5 oz. Bottles

    Dave’s Gourmet Insanity Sauce (One of The Hottest Regular Sauces in the Universe)
    This is THE famous super hot sauce – the only one sauce ever banned from The National Fiery Foods Show. Great cooking ingredient for sauces, soups, and stews. Also strips waxed floors and removes driveway grease stains. Label includes the following WARNING: “Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart or respiratory problems.”
    Awards:
    1993 winner – Los Angeles Festival Best Hot Sauce
    1995 winner – Aisle by Aisle Contest by Gourmet Retailer
    1995 winner – Second Place Hot Sauce Contest by Fancy Foods
    1995 winner – Pick of the Week by Boston Globe
    1995 winner – Best Sauce Award by Hot & Spicy Foods Festival
    1997 winner – Favorite Scorcher by Sunset Magazine
    1998 winner – Best of the Aisle NASFT by Gourmet Retailer
    No Fat, No Carb, No Preservative Ingredients: tomato sauce, onions, hot pepper extract, hot peppers, vinegar, spices, soy oil, garlic & salt.

    Dave’s Gourmet Cool Cayenne Pepper Sauce
    So Cool, It’s Hot!
    Warning:This product may be addictive to those with taste buds, but don’t worry, we’ll make more. The aged peppers and cane vinegar will bring the flavor out in most any meal, but you have to try it on your eggs, French fries and egg rolls.
    No Carb, No Preservative, No Calorie, No Fat Ingredients: cane vinegar, Red chiles and salt.

    Dave’s Gourmet Hurtin’ Jalapeño
    So Green, It’s Obscene! The flavor is green and clean. This product may be addictive for those with taste buds, but don’t worry, well make more. This tasty Jalapeño sauce is made with chayote, a Mexican vegetable. Try it on burritos, pastas, chicken, salads and in soups. Great for anything you want to create a cool flavor with a touch of heat.
    No Fat, No Carb, No Calorie, No Sodium, No Preservative Ingredients: chayote, Jalapeños, onions, garlic, cilantro, lime juice, cane vinegar, salt and spices.

    Dave’s Gourmet Roasted Garlic Hot Sauce
    Even Vampires Love This Sauce! If you like roasted garlic and food that bursts with flavor, then this hot sauce will become one of you best friends.
    Warning:This product may be addictive to those with taste buds, but don’t worry, we’ll make more. This sauce’s roasted garlic flavor will be a great addition to all your favorite dishes from pasta to potatoes, Enjoy!
    No Carb, No Preservative, No Calorie, No Fat Ingredients: Red Tabasco pepper pulp, salt, roasted garlic & vinegar.

    Dave’s Gourmet Roasted Red Pepper Chipotle Hot Sauce
    Fire Roasted Flavor That Won’t Quit! Warning: This product may be addictive to those with taste buds, but don’t worry we’ll make more. This sauce has a delicious slightly smoky roasted flavor that will enhance the flavor of most any food! Try it in chile, on pork, lamb and hamburgers. Enjoy!
    No Carb, No Preservative, No Calorie, No Fat Ingredients: roasted sweet peppers, carrots, Chipotle peppers, cane vinegar, Habañero pepper pulp, salt, lime juice, onions, olive oil, passion fruit juice, citric acid.

    Dave’s Gourmet Scotch Bonnet Hot Sauce
    It Ain’t Scotch But It Sure Is Good! Warning: This product may be addictive to those with taste buds, but don’t worry, we’ll make more. This sauce has a remarkable fresh pepper flavor that will waken up most any dish and give it a little kick. Enjoy it!
    No Carb, No Preservative, No Calorie, No Fat Ingredients: Scotch Bonnet peppers, cane vinegar, peaches, salt, sugar, onions, vinegar and turmeric.

    Made in Costa Rica, From California.

  • Dave’s Hurtin Habanero Sauce

    A delicious sauce that combines habanero chilies with onions, lime juice, garlic, and spices. INGREDIENTS: Red chile pepper, habanero peppers, onions & garlic. A delicious, but hot combination of chiles and other gourmet ingredients
    Heat Level = 8
    Size: 5 oz. (142g)
    Region: US – California

    $5.89

    A delicious sauce that combines habanero chilies with onions, lime juice, garlic, and spices. INGREDIENTS: Red chile pepper, habanero peppers, onions & garlic. A delicious, but hot combination of chiles and other gourmet ingredients
    Heat Level = 8
    Size: 5 oz. (142g)
    Region: US – California

  • Dave’s Hurtin Jalapeno Sauce

    The flavor is green and clean. Green chiles, lime juice, chayote, scallions and cane vinegar combine to create a cool flavor with a touch of heat.
    Heat Level = 5
    Size: 5 oz. (142 gr.)
    Region: US – California

    $4.99

    The flavor is green and clean. Green chiles, lime juice, chayote, scallions and cane vinegar combine to create a cool flavor with a touch of heat.
    Heat Level = 5
    Size: 5 oz. (142 gr.)
    Region: US – California

  • Dave’s Temporary Insanity Sauce

    About one-quarter as hot as the original Dave’s Insanity Sauce, Dave’s Temporary Insanity Sauce has the same great flavor (and you’ll actually be able to taste it in this somewhat tamer hot sauce!). Feel free to dash some Temporary Insanity Sauce straight on food if you dare, or use as a cooking ingredient in sauces, stews and soups. Dave’s Temporary Insanity Sauce is just what you need for incendiary tacos and flaming burritos! Warning on label: ‘Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart/respiratory problems.’ ……

    No preservatives. Refrigerate after opening…….

    Ingredients:

    tomato sauce, onions, hot peppers, hot pepper extract, vinegar, spices, soy oil, garlic, salt 5 oz.

    $5.95

    About one-quarter as hot as the original Dave’s Insanity Sauce, Dave’s Temporary Insanity Sauce has the same great flavor (and you’ll actually be able to taste it in this somewhat tamer hot sauce!). Feel free to dash some Temporary Insanity Sauce straight on food if you dare, or use as a cooking ingredient in sauces, stews and soups. Dave’s Temporary Insanity Sauce is just what you need for incendiary tacos and flaming burritos! Warning on label: ‘Use this product one drop at a time. Keep away from eyes, pets and children. Not for people with heart/respiratory problems.’ ……

    No preservatives. Refrigerate after opening…….

    Ingredients:

    tomato sauce, onions, hot peppers, hot pepper extract, vinegar, spices, soy oil, garlic, salt 5 oz.

  • Dave’s Total Insanity Sauce

    This is a super hot sauce with a gourmet garlicky flavor. Insanity is made to be a cooking ingredient and Total Insanity can go right on your food. Heat Level 9
    Heat Level = 9
    Size: 5 oz. (142g)
    Region: US – California

    $6.95

    This is a super hot sauce with a gourmet garlicky flavor. Insanity is made to be a cooking ingredient and Total Insanity can go right on your food. Heat Level 9
    Heat Level = 9
    Size: 5 oz. (142g)
    Region: US – California

  • 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

    $12.95

    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

  • Daves Gourmet Hot Tamale Ancho powder

    In there fresh form Ancho are Known as Poblano chile. The ancho chile measures 2000 scoville heat units.
    Heat Level = 5
    Size: 1 oz ( 28 g. )
    Region: US – New Jersey

    $6.95

    In there fresh form Ancho are Known as Poblano chile. The ancho chile measures 2000 scoville heat units.
    Heat Level = 5
    Size: 1 oz ( 28 g. )
    Region: US – New Jersey

  • Daves Gourmet Original Steak Sauce

    DAVE’S GOURMET ORIGINAL STEAK SAUCE

    WINNER FIERY FOOD CHALLENGE. Our steak sauce has a really full well blended flavor. It is great on steaks or mixed with wine as a marinade. A delicious blend for your roasts, chops, chicken, steaks and more!

    WARNING: This product may be addictive to those with tastebuds, but don’t worry, we’ll get more.

    No Fat, No Preservative, No Cholesterol Ingredients: cane vinegar, molasses, tamarind paste, brown sugar, tomato paste, sugar, salt, ginger, garlic, orange juice and spices.
    Heat Level = 4
    Size: 8 oz. ( 283 gr.)

    From California.+

    $9.95 $6.95 -31%

    DAVE’S GOURMET ORIGINAL STEAK SAUCE

    WINNER FIERY FOOD CHALLENGE. Our steak sauce has a really full well blended flavor. It is great on steaks or mixed with wine as a marinade. A delicious blend for your roasts, chops, chicken, steaks and more!

    WARNING: This product may be addictive to those with tastebuds, but don’t worry, we’ll get more.

    No Fat, No Preservative, No Cholesterol Ingredients: cane vinegar, molasses, tamarind paste, brown sugar, tomato paste, sugar, salt, ginger, garlic, orange juice and spices.
    Heat Level = 4
    Size: 8 oz. ( 283 gr.)

    From California.+

  • Daves Gourmet Three Great Sauces



    Dave’s Three Great Sauces
     

    Includes:

    • Ginger Peach Hot Sauce 5 oz.
    • Dave’s Insanity Sauce 5 oz
    • Hurtin’ Habanero 5 oz

     

    Ginger Peach Hot Sauce

    Contain peach nectar, ginger, red chili, and garlic. This sauce is not quite Asian nor especially fruity, but has hints of both and just a little heat. Put a dash on any dish as a delicious flavor booster!

    Dave’s Insanity Sauce

    “The Hottest Sauce in the Universe” A BEST SELLER! This sauce includes tomato sauce, onions, hot peppers and garlic. Great cooking ingredient for sauces, soups and stews. Also strips waxed floors and removes driveway grease stains. WARNING: Use one drop at a time. Not for people with heart or respiratory problems.

    Hurtin’ Habanero

    Red chile pepper, habanero peppers, onions and garlic A delicious, but hot combination of chiles and other gourmet ingredients. A yummy hot sauce with a distinct habanero flavor and heat. (Not good as a beverage!)

     

    $19.99



    Dave’s Three Great Sauces
     

    Includes:

    • Ginger Peach Hot Sauce 5 oz.
    • Dave’s Insanity Sauce 5 oz
    • Hurtin’ Habanero 5 oz

     

    Ginger Peach Hot Sauce

    Contain peach nectar, ginger, red chili, and garlic. This sauce is not quite Asian nor especially fruity, but has hints of both and just a little heat. Put a dash on any dish as a delicious flavor booster!

    Dave’s Insanity Sauce

    “The Hottest Sauce in the Universe” A BEST SELLER! This sauce includes tomato sauce, onions, hot peppers and garlic. Great cooking ingredient for sauces, soups and stews. Also strips waxed floors and removes driveway grease stains. WARNING: Use one drop at a time. Not for people with heart or respiratory problems.

    Hurtin’ Habanero

    Red chile pepper, habanero peppers, onions and garlic A delicious, but hot combination of chiles and other gourmet ingredients. A yummy hot sauce with a distinct habanero flavor and heat. (Not good as a beverage!)

     

  • El Chupacabra Hot Sauce

    El Chupacabra Hot Sauce – The deadly Chupacabra is a legondary cryptid rumored to inhabit parts of the Americas. This namesake sauce is a blend of super-hot Caribbean chiles, many of whose legendary burn is greater than one million Scoville Heat Units. Can you handle this beast? It won’t kill you, but you might wish it did.

    Ingredients: Chile peppers (Bhut Jolokia, Scotch Bonnet, Trinidad 7 Pot, Trinidad Scorpion, Trinidad Scorpion Moruga), carrots, onion, mustard, distilled vinegar, garlic, spices.

    From Ohio

    $12.95

    El Chupacabra Hot Sauce – The deadly Chupacabra is a legondary cryptid rumored to inhabit parts of the Americas. This namesake sauce is a blend of super-hot Caribbean chiles, many of whose legendary burn is greater than one million Scoville Heat Units. Can you handle this beast? It won’t kill you, but you might wish it did.

    Ingredients: Chile peppers (Bhut Jolokia, Scotch Bonnet, Trinidad 7 Pot, Trinidad Scorpion, Trinidad Scorpion Moruga), carrots, onion, mustard, distilled vinegar, garlic, spices.

    From Ohio

  • Garlic Habanero Pepper Sauce Melinda’s

    The Habanero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeno measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda’s blends fresh carrots, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda’s vegetable base allows you to spice your food without drowning out the original flavor. Naturally hot, vegetable base. Heat Level = 4.
    Heat Level = 4
    Size: 5 oz. (142g)
    Region: Costa Rica

    $4.99

    The Habanero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeno measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda’s blends fresh carrots, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda’s vegetable base allows you to spice your food without drowning out the original flavor. Naturally hot, vegetable base. Heat Level = 4.
    Heat Level = 4
    Size: 5 oz. (142g)
    Region: Costa Rica

  • Garlic Stuffed Olives Arizona Gunslinger

    Garlic stuffed olives with that Arizona Gunslinger touch ! No body can eat just one. 5 oz.

    $5.99

    Garlic stuffed olives with that Arizona Gunslinger touch ! No body can eat just one. 5 oz.

  • Ghost Pepper Jelly from Suzanne’s Kitchen

    Suzanne’s Kitchen Ghost Pepper Jelly – Scary Hot! The heat sneaks up on you! Ghost Jelly is sure to disappear when served with sharp or cream cheese or add some spirit to your favorite recipes. It’s to die for! All natural.

    Ingredients – pure cane sugar, premium apple cider vinegar, Habanero pepper, Bhut Jolokia aka “Ghost Pepper,” Jalapeno peppers, Tabasco sauce. 4 oz

    From: Delaware

    $9.95 $6.95 -31%

    Suzanne’s Kitchen Ghost Pepper Jelly – Scary Hot! The heat sneaks up on you! Ghost Jelly is sure to disappear when served with sharp or cream cheese or add some spirit to your favorite recipes. It’s to die for! All natural.

    Ingredients – pure cane sugar, premium apple cider vinegar, Habanero pepper, Bhut Jolokia aka “Ghost Pepper,” Jalapeno peppers, Tabasco sauce. 4 oz

    From: Delaware

  • Ghost Pepper Jolokia (Ghost Pepper) Powder 84g (3 oz.)


    PURE Jolokia Powder 84g

    This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over one million scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it the hottest known pepper in the universe in 2007.

    The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.

     


     

     


    Additional information
    Other names for the Jolokia pepper include:

    BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

    Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

    The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit

    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

    Naga Morich (Cobra Chili) in Bangladesh

    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.

     


     

     

    $22.95


    PURE Jolokia Powder 84g

    This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over one million scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it the hottest known pepper in the universe in 2007.

    The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.

     


     

     


    Additional information
    Other names for the Jolokia pepper include:

    BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

    Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

    The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit

    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

    Naga Morich (Cobra Chili) in Bangladesh

    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.

     


     

     

  • Ghost Pepper Jolokia Powder 28g (1oz.)


    PURE Jolokia Powder 28 grams

    Ghost Pepper powder. $11.95. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over one million scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper! In 2007 it was the hottest pepper in the universe !

    DON’T BE FOOLED by Imitaion POWDER or GROWN IN THE U.S Powder, IT IS NOT THE SAME!!!! (hint it looks lighter in color).

    The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.



    Additional information
    Other names for the Jolokia pepper include:

    BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

    Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

    The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit

    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

    Naga Morich (Cobra Chili) in Bangladesh

    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


     

    $11.95 $9.95 -17%


    PURE Jolokia Powder 28 grams

    Ghost Pepper powder. $11.95. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over one million scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper! In 2007 it was the hottest pepper in the universe !

    DON’T BE FOOLED by Imitaion POWDER or GROWN IN THE U.S Powder, IT IS NOT THE SAME!!!! (hint it looks lighter in color).

    The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.



    Additional information
    Other names for the Jolokia pepper include:

    BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

    Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

    The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit

    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

    Naga Morich (Cobra Chili) in Bangladesh

    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


     

  • 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.

  • Ghost Pepper Rub (Jolokia) from Cajohn

    Jolokia Rub………

    Fire Dust Rub on a different level! Great on ribs and roasts, it’s got great heat with a sweet finish provided by turbinado sugar. Not just for the grill, it works well in the oven as well. (Salt-Free) (6 oz.)

    $7.49

    Jolokia Rub………

    Fire Dust Rub on a different level! Great on ribs and roasts, it’s got great heat with a sweet finish provided by turbinado sugar. Not just for the grill, it works well in the oven as well. (Salt-Free) (6 oz.)

  • Ghost Pepper The Ghost Hot Sauce

    The Ghost Hot Sauce With Bhut Jolokia Peppers – Are you afraid of Ghosts? You should be afraid of this frighteningly ferocious hot sauce made with the Ghost Pepper from India. Formally known as the Bhut Jolokia, this fiery pepper is officially the hottest pepper in the world. It earns its name from all those who have felt its ghoulish bite & lived to tell about it. Be careful, you could become an apparition with one incendiary taste.

    Ingredients: Bhut Jolokia Pepper, carrots, papayas, lime juice, vinegar, onion, passion fruit juice, garlic, & salt.

    From Costa Rica

    $14.95

    The Ghost Hot Sauce With Bhut Jolokia Peppers – Are you afraid of Ghosts? You should be afraid of this frighteningly ferocious hot sauce made with the Ghost Pepper from India. Formally known as the Bhut Jolokia, this fiery pepper is officially the hottest pepper in the world. It earns its name from all those who have felt its ghoulish bite & lived to tell about it. Be careful, you could become an apparition with one incendiary taste.

    Ingredients: Bhut Jolokia Pepper, carrots, papayas, lime juice, vinegar, onion, passion fruit juice, garlic, & salt.

    From Costa Rica

  • Gourmet STEAK Sauce Pepperheads

    Pepperheads Gourmet Steak Sauce, My personal favorite. …Sometimes I don’t want HEAT, but need that savory flavor on my Steak…..SO….This is it !! ..10 oz. ..Ingred: Tomato Puree, Vinegar, Raisins, Dextrose, Salt, Modified Food Starch, Lemon juice concentrate, Caramel color, Spices, Orange concentrate, Potassium sorbate, and Sodium Benzoate as preservatives, Onion, and Garlic….MMMMMMMMMnnnnnnn…..So Tasty !!

    $6.95 $5.99 -14%

    Pepperheads Gourmet Steak Sauce, My personal favorite. …Sometimes I don’t want HEAT, but need that savory flavor on my Steak…..SO….This is it !! ..10 oz. ..Ingred: Tomato Puree, Vinegar, Raisins, Dextrose, Salt, Modified Food Starch, Lemon juice concentrate, Caramel color, Spices, Orange concentrate, Potassium sorbate, and Sodium Benzoate as preservatives, Onion, and Garlic….MMMMMMMMMnnnnnnn…..So Tasty !!

  • Grapes of Wrath Hot Sauce

    High River Sauces Grapes of Wrath – Grapes of Wrath is a unique blend of your favorite hot peppers, red wine, holiday spices and fruit filled magic. This new limited edition hot sauce from High River Sauces will add an instant warmth to all of your upcoming holiday activities. Your Thanksgiving turkey or Christmas goose will never be the same again! Happy “Hotter-days” from High River Sauces!

    Ingredients: Habañero Peppers, Grape Juice, Cabernet Wine, Pineapple, Blueberry, Strawberry, Blackberry, Apple, Red Cabbage, Lime, Ginger, Honey, Brown Sugar, Garlic, Hot Cherry Pepper, Ghost Pepper, Scorpion Pepper, Jalapeño Pepper, Serrano Pepper, Cayenne Pepper, Salt, Spice Mix.

    From New York

    $7.99 $5.99 -26%

    High River Sauces Grapes of Wrath – Grapes of Wrath is a unique blend of your favorite hot peppers, red wine, holiday spices and fruit filled magic. This new limited edition hot sauce from High River Sauces will add an instant warmth to all of your upcoming holiday activities. Your Thanksgiving turkey or Christmas goose will never be the same again! Happy “Hotter-days” from High River Sauces!

    Ingredients: Habañero Peppers, Grape Juice, Cabernet Wine, Pineapple, Blueberry, Strawberry, Blackberry, Apple, Red Cabbage, Lime, Ginger, Honey, Brown Sugar, Garlic, Hot Cherry Pepper, Ghost Pepper, Scorpion Pepper, Jalapeño Pepper, Serrano Pepper, Cayenne Pepper, Salt, Spice Mix.

    From New York

  • HABANERO Chiles Dried Premium Pepperheads

    Dried HABANERO Chile Peppers (whole) 1 oz.

    $5.99

    Dried HABANERO Chile Peppers (whole) 1 oz.

  • Habanero Salsa From Hell beyond hot

    Habanero Salsa From Hell beyond hot
    This is one HOT salsa! We have customers from around the world ordering the magnificent blend of habanero pepper, tomatoes, onions and fresh spices.

    $6.95

    Habanero Salsa From Hell beyond hot
    This is one HOT salsa! We have customers from around the world ordering the magnificent blend of habanero pepper, tomatoes, onions and fresh spices.

  • 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.

    $8.95 $6.95 -23%

    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

  • Heartbreaking Dawns Ghost Pepper Sauce

    Heartbreaking Dawns Ghost Pepper Sauce……..Heartbreaking Dawns focuses on both Flavor and Fire to bring you 1841, the year Reverend Miles Bronson arrived amongst the Naga people, ending the widespread practice of headhunting. This handcrafted hot sauce features the infamous Ghost Chile Pepper. This “superhot,” also know as the Bhut Jolokia, comes alive amidst a blend of all-natural Pear and Apple. While this sauce brings a significant amount of heat we managed to create a blend that allows the subtle and sweet fruitiness of the Pears and Apples to tingle your tongue before that onset of true Jolokia Burn!………

    Tired of naga bhut jolokia/ghost chile pepper sauces that are all heat but no flavor? 1841 Ghost Pepper Sauce is your remedy.
    Ingredients: Pear, Applesauce, Cider Vinegar, Bhut jolokia (Ghost Pepper), Water, Onion, Carrot, Lime Juice, Sugar, Sea Salt, Garlic, White Peppe

    $4.99

    Heartbreaking Dawns Ghost Pepper Sauce……..Heartbreaking Dawns focuses on both Flavor and Fire to bring you 1841, the year Reverend Miles Bronson arrived amongst the Naga people, ending the widespread practice of headhunting. This handcrafted hot sauce features the infamous Ghost Chile Pepper. This “superhot,” also know as the Bhut Jolokia, comes alive amidst a blend of all-natural Pear and Apple. While this sauce brings a significant amount of heat we managed to create a blend that allows the subtle and sweet fruitiness of the Pears and Apples to tingle your tongue before that onset of true Jolokia Burn!………

    Tired of naga bhut jolokia/ghost chile pepper sauces that are all heat but no flavor? 1841 Ghost Pepper Sauce is your remedy.
    Ingredients: Pear, Applesauce, Cider Vinegar, Bhut jolokia (Ghost Pepper), Water, Onion, Carrot, Lime Juice, Sugar, Sea Salt, Garlic, White Peppe

  • Hellacious Hot Sauce

    Hellacious Hot Sauce…..ingred: White Vinegar, Habaner Mash, Agave, Chipotle Powder, Red Pepper, Minced Garlic, Lime Juice…
    RECIPE:……

    Hellaciously Heavenly Clams – Hellacious Hot Sauce
    Ingredients: 2 Dozen Little Neck Clams, Reserved Clam Juice from the above clams, 1/4 C Diced Fresno Chilis, 1/4 C Diced Onion
    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.
    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

    $9.97

    Hellacious Hot Sauce…..ingred: White Vinegar, Habaner Mash, Agave, Chipotle Powder, Red Pepper, Minced Garlic, Lime Juice…
    RECIPE:……

    Hellaciously Heavenly Clams – Hellacious Hot Sauce
    Ingredients: 2 Dozen Little Neck Clams, Reserved Clam Juice from the above clams, 1/4 C Diced Fresno Chilis, 1/4 C Diced Onion
    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.
    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

  • Hickory and Molasses Dry Rub Seasoning Char Crust

    Char Crust Hickory & Molasses Dry Rub Seasoning – Broil, Baste, Grill. Seals in the Juices. Get the secret! Used by the best chefs in many of the finest restaurants. My dad’s legendary Chicago steakhouse – Al Farber’s – is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust Rub. Over the years I’ve added delicious new flavors to be used on all meats, fish, and even veggies. But we still make our rubs like my father Nathan did…in small batches with only the best herbs and spices. And of course, they all Seal in the Juices! Enjoy and eat well. Deep, rich molasses. Not too sweet. Tangos on your tongue with natural hickory grilled flavor. Pair this award winning twosome with pork (chops, roasts, or tenderloin), chicken, turkey, even green beans for smoky, low fat flavor. One taste and you’ll be ready for the dance floor yourself! This comes packaged with easy and fast preparation instructions on the side of the box.

    Recipe: Hickory & Molasses Ribs:
    Total time: 5 – 6 hours (only 15 minutes of work, but must be slow cooked). Tender and a bit chewy, these ribs are a joy to eat.
    Ingredients (for 4 servings): 2 full slabs (or “racks”) of ribs, 2 Tbsp. Char Crust Hickory & Molasses, 1/2 cup favorite barbecue sauce (optional).
    The day before: Apply half of the Char Crust to all surfaces of the slabs, wrap in plastic and refrigerate overnight.
    Next day: Preheat oven or smoker to 220 degrees.
    Remove ribs from refrigerator and allow to come to room temperature (approx. 30 minutes). Pat them down with the remaining Char Crust. If using a regular oven, place on cookie sheet and transfer to your oven. (If using a smoker, follow the smoker manufacturer’s instructions.)
    Cook for approximately 5 to 6 hours (yes, hours! There’s just no way to cook ribs quickly and get the same incredible results). Check on them once an hour, turning them over and rotating their position so they cook evenly. Brush lightly with the barbecue sauce the last two times you check on them. For sizzling caramelized sauce, baste heavily a third time, and finish the ribs under the broiler for 2 to 3 minutes before serving.
    Serve with coleslaw, cornbread, steamed veggies, and lots of napkins!

    No Fat Ingredients: processed wheat, salt, dry molasses powder, spices, caramel color, hydrolyzed soy & corn protein, paprika, mustard & natural hickory smoke flavor.

    Manufactured in Illinois

    $7.95 $5.95 -26%

    Char Crust Hickory & Molasses Dry Rub Seasoning – Broil, Baste, Grill. Seals in the Juices. Get the secret! Used by the best chefs in many of the finest restaurants. My dad’s legendary Chicago steakhouse – Al Farber’s – is where it all started in 1957. Thick prime steaks with charred crusts, bursting with juicy flavor. When diners would literally beg to take home our seasonings that made their meat so good, we knew we had a winner. That time and those flavors are captured in our Original Char Crust Rub. Over the years I’ve added delicious new flavors to be used on all meats, fish, and even veggies. But we still make our rubs like my father Nathan did…in small batches with only the best herbs and spices. And of course, they all Seal in the Juices! Enjoy and eat well. Deep, rich molasses. Not too sweet. Tangos on your tongue with natural hickory grilled flavor. Pair this award winning twosome with pork (chops, roasts, or tenderloin), chicken, turkey, even green beans for smoky, low fat flavor. One taste and you’ll be ready for the dance floor yourself! This comes packaged with easy and fast preparation instructions on the side of the box.

    Recipe: Hickory & Molasses Ribs:
    Total time: 5 – 6 hours (only 15 minutes of work, but must be slow cooked). Tender and a bit chewy, these ribs are a joy to eat.
    Ingredients (for 4 servings): 2 full slabs (or “racks”) of ribs, 2 Tbsp. Char Crust Hickory & Molasses, 1/2 cup favorite barbecue sauce (optional).
    The day before: Apply half of the Char Crust to all surfaces of the slabs, wrap in plastic and refrigerate overnight.
    Next day: Preheat oven or smoker to 220 degrees.
    Remove ribs from refrigerator and allow to come to room temperature (approx. 30 minutes). Pat them down with the remaining Char Crust. If using a regular oven, place on cookie sheet and transfer to your oven. (If using a smoker, follow the smoker manufacturer’s instructions.)
    Cook for approximately 5 to 6 hours (yes, hours! There’s just no way to cook ribs quickly and get the same incredible results). Check on them once an hour, turning them over and rotating their position so they cook evenly. Brush lightly with the barbecue sauce the last two times you check on them. For sizzling caramelized sauce, baste heavily a third time, and finish the ribs under the broiler for 2 to 3 minutes before serving.
    Serve with coleslaw, cornbread, steamed veggies, and lots of napkins!

    No Fat Ingredients: processed wheat, salt, dry molasses powder, spices, caramel color, hydrolyzed soy & corn protein, paprika, mustard & natural hickory smoke flavor.

    Manufactured in Illinois

  • Horrific Hot Sauce

     

    Pepperheads Horrific Hot Sauce XXXXX

    Hot Sauce is amazing and this is the best.
    If you want something horrifically HOT, then this hot sauce is for you. Horrific is our hottest sauce made with such a unique taste. It’s made with Red Habanero, spices, veggies, and hot pepper extract to give it that crazy kick. This sauce is 16% hotter than Dave’s Insanity Sauce and has a more robust flavor and a brighter, richer color. It will be the sauce you will never forget or want to let go of!

    $11.00$94.80

     

    Pepperheads Horrific Hot Sauce XXXXX

    Hot Sauce is amazing and this is the best.
    If you want something horrifically HOT, then this hot sauce is for you. Horrific is our hottest sauce made with such a unique taste. It’s made with Red Habanero, spices, veggies, and hot pepper extract to give it that crazy kick. This sauce is 16% hotter than Dave’s Insanity Sauce and has a more robust flavor and a brighter, richer color. It will be the sauce you will never forget or want to let go of!

  • Hot Sauce of The Month Club (12 months)


    Can’t get enough hot sauce?
     


    Due to countless requests, we are pleased to offer you the new and ever changing, hot sauce of the month club. Here you have the ability to experience the most flavorful, unique, and out of this world hot sauces. Some are only available through this exclusive club.

    Here’s how it works: The first week of every month, Professor Pepperhead will send you out a bottle from his private vast collection of hotsauces. You will have this amazing opportunity to try sauces that most people don’t even know exist.

    This item makes the perfect gift for any occasion, or as a special treat for the most seasoned hot sauce aficionado. For just $14.99 a month, which even includes shipping, but excludes any tax where applicable, you will have exclusive access to the privileged world of the Pepperhead’s hot sauce private reserve. This selection is good for six (6) months of hot sauce of the month club.

     

    $229.95


    Can’t get enough hot sauce?
     


    Due to countless requests, we are pleased to offer you the new and ever changing, hot sauce of the month club. Here you have the ability to experience the most flavorful, unique, and out of this world hot sauces. Some are only available through this exclusive club.

    Here’s how it works: The first week of every month, Professor Pepperhead will send you out a bottle from his private vast collection of hotsauces. You will have this amazing opportunity to try sauces that most people don’t even know exist.

    This item makes the perfect gift for any occasion, or as a special treat for the most seasoned hot sauce aficionado. For just $14.99 a month, which even includes shipping, but excludes any tax where applicable, you will have exclusive access to the privileged world of the Pepperhead’s hot sauce private reserve. This selection is good for six (6) months of hot sauce of the month club.

     

  • Hot Sauce of the Month Club (6 months)


    Can’t get enough hot sauce?
     


    Due to countless requests, we are pleased to offer you the new and ever changing, hot sauce of the month club. Here you have the ability to experience the most flavorful, unique, and out of this world hot sauces. Some are only available through this exclusive club.

    Here’s how it works: The first week of every month, Professor Pepperhead will send you out a bottle from his private vast collection of hotsauces. You will have this amazing opportunity to try sauces that most people don’t even know exist.

    This item makes the perfect gift for any occasion, or as a special treat for the most seasoned hot sauce aficionado. This offer even includes shipping, but excludes any tax where applicable, you will have exclusive access to the privileged world of the Pepperhead’s hot sauce private reserve. This selection is good for six (6) months of hot sauce of the month club.

     

    $129.95


    Can’t get enough hot sauce?
     


    Due to countless requests, we are pleased to offer you the new and ever changing, hot sauce of the month club. Here you have the ability to experience the most flavorful, unique, and out of this world hot sauces. Some are only available through this exclusive club.

    Here’s how it works: The first week of every month, Professor Pepperhead will send you out a bottle from his private vast collection of hotsauces. You will have this amazing opportunity to try sauces that most people don’t even know exist.

    This item makes the perfect gift for any occasion, or as a special treat for the most seasoned hot sauce aficionado. This offer even includes shipping, but excludes any tax where applicable, you will have exclusive access to the privileged world of the Pepperhead’s hot sauce private reserve. This selection is good for six (6) months of hot sauce of the month club.

     

  • Jalapeno Pepper Sauce by TRR Tom’s

    Web Special.TRR Jalapeño Pepper Sauce……All Natural, No Preservatives, LOW Sodium..

    Our all natural Jalapeño Sauce will compliment any chicken or fish dinner. It’s also great as an ingredient when making your favorite Mexican dip. My son Ryan loves it on his nachos. Let One Rip!™….Ingred: Jalapeño Peppers, White Vinegar, Onion, Serrano Peppers, Lemon Juice, Salt, Extra Virgin Olive Oil, Garlic, Honey, Pepper, Coriander, Cumin…5 fl oz.

    $6.95 $4.99 -29%

    Web Special.TRR Jalapeño Pepper Sauce……All Natural, No Preservatives, LOW Sodium..

    Our all natural Jalapeño Sauce will compliment any chicken or fish dinner. It’s also great as an ingredient when making your favorite Mexican dip. My son Ryan loves it on his nachos. Let One Rip!™….Ingred: Jalapeño Peppers, White Vinegar, Onion, Serrano Peppers, Lemon Juice, Salt, Extra Virgin Olive Oil, Garlic, Honey, Pepper, Coriander, Cumin…5 fl oz.

  • Jalapeno Pineapple Sauce Heartbreaking Dawns

    Heartbreaking Dawns Breakwater Jalapeño Hot Sauce – Heartbreaking Dawns uses only the finest natural ingredients to bring you our Jalapeño Pineapple Hot Sauce, a mouth watering island sensation. By blending fresh pineapples with traditional jalapeño flavors, we’ve created a sweet, yet seductive, premium hot sauce. It is a perfect match for chicken, pork, seafood and rice dishes. Our gourmet hot sauce is crafted with a precision and a love that we know you’ll be able to taste.

    Heartbreaking Dawns: Searing Passion

    Sensory Seduction

    Ingredients: Pineapple, Jalapeño Pepper, Onion, Carrots, Vinegar, Habañero Peppers, Sugar, Lime Juice, Salt, Garlic.

    From New York

    $5.95

    Heartbreaking Dawns Breakwater Jalapeño Hot Sauce – Heartbreaking Dawns uses only the finest natural ingredients to bring you our Jalapeño Pineapple Hot Sauce, a mouth watering island sensation. By blending fresh pineapples with traditional jalapeño flavors, we’ve created a sweet, yet seductive, premium hot sauce. It is a perfect match for chicken, pork, seafood and rice dishes. Our gourmet hot sauce is crafted with a precision and a love that we know you’ll be able to taste.

    Heartbreaking Dawns: Searing Passion

    Sensory Seduction

    Ingredients: Pineapple, Jalapeño Pepper, Onion, Carrots, Vinegar, Habañero Peppers, Sugar, Lime Juice, Salt, Garlic.

    From New York

  • Jolokia ( Ghost Pepper ) Powder 1000g ( KILO )

    Pure Jolokia powder 1000g. (That’s right,one thousand grams or one kilo!) or (2.2 pounds). For estaurant or salsa & sauce company use only. Not for an individuals. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08. over ONE MILLION scoville units puts this pepper 3 1/2 times hotter than tha Habanero pepper THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!…………………They are known as BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS. ………….
    …….
    Addl. Info: Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result…………..
    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later and kicks bhut like a ghost pepper should! While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “)…………………………………………………………………………………The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.
    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit
    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka
    Naga Morich (Cobra Chili) in Bangladesh
    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.

    $159.95

    Pure Jolokia powder 1000g. (That’s right,one thousand grams or one kilo!) or (2.2 pounds). For estaurant or salsa & sauce company use only. Not for an individuals. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08. over ONE MILLION scoville units puts this pepper 3 1/2 times hotter than tha Habanero pepper THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!…………………They are known as BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS. ………….
    …….
    Addl. Info: Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result…………..
    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later and kicks bhut like a ghost pepper should! While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “)…………………………………………………………………………………The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.
    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit
    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka
    Naga Morich (Cobra Chili) in Bangladesh
    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.

  • 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

  • Jolokia Ghost Pepper Powder (1 lb)


    PURE Jolokia Powder One Pound.

    This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over ONE MILLION scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!

    PURE Jolokia POWDER One Pound is for Restaurant or Salsa & Sauce Company use only, it is not for individuals.

    The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.



    Additional information
    Other names for the Jolokia pepper include:

    BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

    Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

    The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit

    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

    Naga Morich (Cobra Chili) in Bangladesh

    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


     

    $89.95


    PURE Jolokia Powder One Pound.

    This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over ONE MILLION scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!!

    PURE Jolokia POWDER One Pound is for Restaurant or Salsa & Sauce Company use only, it is not for individuals.

    The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.



    Additional information
    Other names for the Jolokia pepper include:

    BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS.

    Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result.

    The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished.

    I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively.

    For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar.

    Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006).

    At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “).

    The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan.

    It is also called the following names-

    Naga (Cobra snake) Jolokia in Sanskrit

    Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka

    Naga Morich (Cobra Chili) in Bangladesh

    Oo-Morok (Tree Chili) in Manipur

    It was not known to the Western world until around 2000.

    On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this.

    Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


     

  • Jolokia Ghost Pepper Powder (1/2 lb)

    PURE Jolokia Powder 1/2 Pound. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over ONE MILLION scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!! The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.


     

    Additional information Other names for the Jolokia pepper include: BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS. Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result. The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished. I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively. For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar. Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006). At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “). The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan. It is also called the following names- Naga (Cobra snake) Jolokia in Sanskrit Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka Naga Morich (Cobra Chili) in Bangladesh Oo-Morok (Tree Chili) in Manipur It was not known to the Western world until around 2000. On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this. Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


     

    $54.95

    PURE Jolokia Powder 1/2 Pound. This is the Pepper to end all other peppers. No other pepper on the planet earth comes close to the heat that this produces. In February 2007, Guinness World Records certified the Jolokia as the world’s hottest chili pepper. Rated at over ONE MILLION scoville units puts this pepper at 3 1/2 times hotter than the Habanero pepper, making it THE HOTTEST KNOWN PEPPER IN THE UNIVERSE !!!! The pepper is used as a spice in food or eaten alone. One seed from a Jolokia can sustain intense pain sensations in the mouth for up to 30 minutes before subsiding. Extreme care should be taken when ingesting the pepper and its seeds, so as to not get it in the eyes. It is used as a cure for stomach ailments. It is also used as a remedy to summer heat, presumably by inducing perspiration. In northeastern India the peppers are smeared on fences or used in smoke bombs as a safety precaution to keep wild elephants at a distance. It is more than 3 times hotter than the feared Habenaro pepper. So enjoy these peppers with extreme caution. In Stock Date 2/11/08.


     

    Additional information Other names for the Jolokia pepper include: BHUT JOLOKIA, NAGA JOLOKIA, BIH JOLOKIA, AND GHOST PEPPER OR JUST NAGAS. Some people expect a huge rush of heat and intense burn as from extract which doesnt happen with the Jolokia. For some reason the heat builds for some time and is then a sustained burn over the course of an hour or so. We are trying to find a lab that can isolate the different capsaicin compounds so we can work out what is different about them but again it will cost. I believe they are different to bog standard habs due to the percentage of frutescens in their dna. It somehow alters the end result. The pods are still the worlds hottest as the lowest reading we have ever had was 700,000SHUs which is pretty formidable and way above the red savina which they say has been exagerated all these years. Certainly eating a red savina and then a Jolokia side by side the immediate heat of the red savina appears hotter than the naga. But the naga keeps building in heat and reaches its peak up to 5 minutes later. While the red savinas burn is descending at that point and dies off after 15 minutes. The naga is still going strong and can still be felt after 3/4 – 1 hour later. We grow both the red savina and the naga and have tested them on many occasions on the European public and watched the results. Some are starting to film people eating Jolokias at the chili festivals they are attending in August 2008 with a view to try putting them on our website when its finished. I think the point is that the Jolokia is capable of reaching 1.5Mshu when environmental conditions allow and that there are so many variables involved. However the dried pods from Assam are all grown in a totally organic environment by small farmers across a vast area of land and will vary from pod to pod. We are advising the assamese growers on how to reach the upper heats this chilli is capable of…Like the Habanero, Scotch Bonnet and Red Savina™, Naga Jolokia belongs to the Capsicum chinense family. This landrace chile originated in the Northeast of India, particularly Assam, Nagaland, Manipur and neighboring Bangladesh. Other names for this chile include Nagahari, Bhut Jolokia, Bih Jolokia, Borbih, Raja Mircha, Raja Chilli, Mirch, Mircha, Naga Moresh, Naga Morich, Tezpur, and quite recently Dorset Naga.(with possible slight differences). In their home country, Bhut Jolokia and Bih Jolokia are also spelled Bhwt Jolokiya and Bih Jolokiya respectively. For many years, there was uncertainty about this particular chile pepper, some sources even listed cayenne-type peppers as Naga Jolokia or put it into the C. frutescens species. Eventually a field trial with comprehensive analysis by the NMSU Chile Pepper Institute (CPI) shed light on this cultivar. Both Assamese growers and the Chile Pepper Institute found top heat levels around one million Scoville Heat Units (SHU), and the Chile Pepper Institute’s findings for Bhut Jolokia were even awarded the world record as the “hottest of all spices” by Guinness World Records (September 2006). At the CPI test fields, ‘Bhut Jolokia’ grew to a height of 70 cm (+/- 7 cm) at maturity. In Assam, the typical height of Bih Jolokia plants is reported to range from 45 to120 cm. (1 cm = 0.4 “). The origin of the Bhut Jolokia goes back hundreds of years and can be traced to the state of Assam in northeastern India. It was originally grown in this region as well as in areas of Bangladesh, Sri Lanka, and Pakistan. It is also called the following names- Naga (Cobra snake) Jolokia in Sanskrit Raja Mirchi (King of Chilis) Nai Miris (Cobra Chili) in Sri Lanka Naga Morich (Cobra Chili) in Bangladesh Oo-Morok (Tree Chili) in Manipur It was not known to the Western world until around 2000. On September 6, 2000 the Defense Research Laboratory (DRL) located in Tezpur, Assam, India published a report stating that it had achieved a new world record of 855,000 SHU (Scoville heat units) obtained from a Naga Jolokia pepper. The DRL utilized the original method of measuring the heat of peppers invented by Wilbur Scoville in 1912. This method of testing was disputed by several professors, and experts in the United States and other parts of the world. They stated that this type of testing was too subjective and the only recognized and accurate type of testing was High Pressure Liquid Chromatography (HPLC) because it removes all subjectivity. The chili tested by the DRL was not recognized as the record holder because of this. Bhut Jolokia seeds were brought to the United States to be planted and tested by members of the Chili Pepper Institute (CPI) located on the campus of the New Mexico State University in Las Cruces, New Mexico in 2001. Because of poor fruit and seed set, it took several years to get an acceptable field trial. Finally in 2005, at the Leyendecker Plant Science Research Center (1.5 miles south of Las Cruces) seeds were started in a plant medium under strict control and guidelines utilizing man-made chemical fertilizers. Professor Paul Bosland of NMSU was in charge and finally in the Fall of 2006, success was achieved. The Bhut Jolokia was confirmed as the world record holder by Guinness, and in February, 2007 it was official. Rated at 1,001,304 Scoville Heat Units (SHU), it bested by almost 2 times the old record holder the Red Savina Habanero.


     

  • Key Lime Select Spice Cajohns

    Key Lime Select Spice Cajohns.   Key Lime Select Adds that Key Lime freshness to any dish. Got to Love that Key Lime flavor !       6.5 oz.

    $6.95

    Key Lime Select Spice Cajohns.   Key Lime Select Adds that Key Lime freshness to any dish. Got to Love that Key Lime flavor !       6.5 oz.

  • Lottie’s Red Hot Pepper Sauce

    The Original Barbados recipe! A national and international award winning gourmet hot pepper sauce. All your dishes and recipes will explode with flavor. Lottie’s Hot Pepper Sauces are thick and rich. They are concentrated and never watered down with vinegar. These Hot Pepper Sauces are approved by the FDA for import and contain no preservatives or coloring. Made by hand in Barbados from native Bonnie Peppers. Use Baja-Cajun Hot Pepper Sauce anywhere you may be currently using a Louisiana-style hot sauce. It replaces that tired, old vinegar tasting Louisiana hot sauce in gumbo, etouffee, chile, eggs, stews, spaghetti sauce, BBQ, and all Mexican dishes. INGREDIENTS: Bonnie Peppers, vinegar, onions, salt and garlic.
    Heat Level = 8
    Size: 5oz. (6.75 oz (191g)
    Region: Barbados

    $9.95

    The Original Barbados recipe! A national and international award winning gourmet hot pepper sauce. All your dishes and recipes will explode with flavor. Lottie’s Hot Pepper Sauces are thick and rich. They are concentrated and never watered down with vinegar. These Hot Pepper Sauces are approved by the FDA for import and contain no preservatives or coloring. Made by hand in Barbados from native Bonnie Peppers. Use Baja-Cajun Hot Pepper Sauce anywhere you may be currently using a Louisiana-style hot sauce. It replaces that tired, old vinegar tasting Louisiana hot sauce in gumbo, etouffee, chile, eggs, stews, spaghetti sauce, BBQ, and all Mexican dishes. INGREDIENTS: Bonnie Peppers, vinegar, onions, salt and garlic.
    Heat Level = 8
    Size: 5oz. (6.75 oz (191g)
    Region: Barbados

  • Mad Dog Revenge Habanero Chile Extract

    1 Million Scoville Units!  HEAT LEVEL EXTREME

    “WARNING DO NOT CONSUME DIRECTLY. FOOD ADDITIVE ONLY”. One Million Scoville Units.

    The only true habanero pepper extract in the world. MAD DOG’S REVENGE HABANERO & CHILE EXTRACT. This blend of chile pepper and habanero pepper extract has all the flavor and heat of habanero to the extreme.

    2 Fl. Oz.
    Mad Dog ‘s Revenge Habanero Chile Extract….

    $17.95

    1 Million Scoville Units!  HEAT LEVEL EXTREME

    “WARNING DO NOT CONSUME DIRECTLY. FOOD ADDITIVE ONLY”. One Million Scoville Units.

    The only true habanero pepper extract in the world. MAD DOG’S REVENGE HABANERO & CHILE EXTRACT. This blend of chile pepper and habanero pepper extract has all the flavor and heat of habanero to the extreme.

    2 Fl. Oz.
    Mad Dog ‘s Revenge Habanero Chile Extract….

  • Magma Hot Sauce

    Magma
    This is the only bottle of hot sauce you will find that looks like a Lava Lamp. The Oleoresin of Capsicum (the hot stuff) is the “Lava” that gives the effect of a lava lamp. Get this awesome bottle of hot sauce to add to your collection!

    Size:5 oz
    Heat LeveL: 10++
    1,000,000 scoville units

    $7.95

    Magma
    This is the only bottle of hot sauce you will find that looks like a Lava Lamp. The Oleoresin of Capsicum (the hot stuff) is the “Lava” that gives the effect of a lava lamp. Get this awesome bottle of hot sauce to add to your collection!

    Size:5 oz
    Heat LeveL: 10++
    1,000,000 scoville units

  • Marie Sharp’s Fiery Hot 10 oz.

    Marie Sharps Fiery Hot Hot sauce, 10 oz. – Select red habanero peppers, fresh carrots, onions, key lime juice, vinegar, garlic and salt

    $7.95 $5.95 -26%

    Marie Sharps Fiery Hot Hot sauce, 10 oz. – Select red habanero peppers, fresh carrots, onions, key lime juice, vinegar, garlic and salt

  • Marie Sharps Belizean Heat 10 oz.

    Product of Belieze. Marie Sharp’s Belizean Heat Flavor Soups, Sauces and Stir Frys or add to boiling water for rice, pasta or broiled seafood. Habanero Pepper Mash, Capsicum Oil, Fresh Carrots, White Vinegar, Key lime Juice, Salt, Tomato, New Orleans Cajun and Creole Spices, Onions and Garlic. . 10 oz.

    $7.95 $5.95 -26%

    Product of Belieze. Marie Sharp’s Belizean Heat Flavor Soups, Sauces and Stir Frys or add to boiling water for rice, pasta or broiled seafood. Habanero Pepper Mash, Capsicum Oil, Fresh Carrots, White Vinegar, Key lime Juice, Salt, Tomato, New Orleans Cajun and Creole Spices, Onions and Garlic. . 10 oz.

  • Marie Sharps Habanero Pepper Sauce Hot 10 oz.

    A medium hot sauce with a taste of carrots, lime, habanero, garlic and vinegar. The first impression of an acid carrot juice is shortly followed by a fresh habanero flavour and a little garlic, and a few seconds later comes the heat. Nice taste but a little too much salt. Heat Level = 6 Size: 10 oz. (142g) Region: Belize

    $7.95 $5.95 -26%

    A medium hot sauce with a taste of carrots, lime, habanero, garlic and vinegar. The first impression of an acid carrot juice is shortly followed by a fresh habanero flavour and a little garlic, and a few seconds later comes the heat. Nice taste but a little too much salt. Heat Level = 6 Size: 10 oz. (142g) Region: Belize

  • Melinda’s Original Pepper Sauce Three Pack

    Melinda’s Original Pepper Sauce Three Pack

    This collection includes three different 5oz bottles of Melinda’s Sauces

    Melinda’s Original Habañero XXXtra Hot is a vegetable based pepper sauce that harmonizes heat and flavor. Melinda’s had two heat levels – people wanted more! Here’s the next level of heat. Enjoy!

    No Calorie, No Fat, No Carb, No Sugar Ingredients: Choice red Habañero peppers, fresh carrots, onions, lime juice, vinegar, garlic and salt.

    Melinda’s Extra Hot Habañero – The Habañero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeño measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda’s blends fresh carrots, onions, garlic, and a hint of lime juice with the Habañero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda’s vegetable base allows you to spice your food without drowning out the original flavor.

    No Calorie, No Fat, No Carb, No Sugar Ingredients: Choice red Habañero peppers, fresh carrots, onions, lime juice, vinegar, garlic and salt.

    Melinda’s Original Habañero Pepper Sauce – The Habañero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeño measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda’s blends fresh carrots, onions, garlic, and a hint of lime juice with the Habañero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda’s vegetable base allows you to spice your food without drowning out the original flavor.

    No Calorie, No Fat, No Carb, No Sugar Ingredients: Choice red Habañero peppers, fresh carrots, onion, lime juice, vinegar, garlic and salt. Fat free.

    From Costa Rica

    $12.95

    Melinda’s Original Pepper Sauce Three Pack

    This collection includes three different 5oz bottles of Melinda’s Sauces

    Melinda’s Original Habañero XXXtra Hot is a vegetable based pepper sauce that harmonizes heat and flavor. Melinda’s had two heat levels – people wanted more! Here’s the next level of heat. Enjoy!

    No Calorie, No Fat, No Carb, No Sugar Ingredients: Choice red Habañero peppers, fresh carrots, onions, lime juice, vinegar, garlic and salt.

    Melinda’s Extra Hot Habañero – The Habañero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeño measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda’s blends fresh carrots, onions, garlic, and a hint of lime juice with the Habañero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda’s vegetable base allows you to spice your food without drowning out the original flavor.

    No Calorie, No Fat, No Carb, No Sugar Ingredients: Choice red Habañero peppers, fresh carrots, onions, lime juice, vinegar, garlic and salt.

    Melinda’s Original Habañero Pepper Sauce – The Habañero (Capsicum chinense) is the hottest chile pepper in the world, measuring between 200,000 and 300,000 Scoville Units (the hottest jalapeño measures only 5000 S.U.) Pepper connoisseurs the world over consider it to be the finest variety known to man. Using only the highest quality ingredients, Melinda’s blends fresh carrots, onions, garlic, and a hint of lime juice with the Habañero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Melinda’s vegetable base allows you to spice your food without drowning out the original flavor.

    No Calorie, No Fat, No Carb, No Sugar Ingredients: Choice red Habañero peppers, fresh carrots, onion, lime juice, vinegar, garlic and salt. Fat free.

    From Costa Rica

  • Mongoose Hot Sauce


    CaJohn’s Mongoose Hot Sauce
     

    MONGOOSE Hot Sauce…..The mongoose feeds on snakes and this one is no exception. This sauce is hotter than Cajohn’s Black Mamba but with a fantastic taste. If you can handle the heat you simply must try this! CaJohn’s hottest yet! Give your black mamba to you kids and step up to a mans sauce!


    Heat Level = 10++++++++++
    Size: 2oz


     

    More about Mongoose
    John Hard (Cajohn) introduced this sauce at the 2009 Fiery Food Show in Albuquerque, New Mexico (as well as his new Jolokia Puree).
    The front label displays a Mongoose with the snake from CaJohn’s Black Mamba in it’s mouth, symbolizing that he has topped one of his hottest sauces. It’s also a nice representation of what a Mongoose can actually do (they eat venomous snakes for fun and probably for the taste too.)

    Now on to the tastes! Instantly, the sweetness from the Jolokias mix with the slightly citrus taste of the Fataliis. Then the extract flows over those tastes and recedes. It’s not a keytone (bitter metallic) extract taste but a slightly earthy, sour taste, not bad, but definitely extract. Up next is a brief vinegar flavor which fades away to a pleasant numbing from the Jolokias.

    According to Sue Hard (CaJohn’s wife), this contains 3 million SHU extract and boy does the burn show! It’s really interesting though. At first the heat hits hard and fast then dies down. After you think you are in the clear, a second wave of heat ramps way up and gets you dorfin’ (a new word invented to describe the state you are in when the endorphin rush is going on) pretty hard. 2 oz..Ingredients: Bhut Jolokia, Fatalii, vinegar,& natural flavors..

     

    $13.97 $9.95 -29%


    CaJohn’s Mongoose Hot Sauce
     

    MONGOOSE Hot Sauce…..The mongoose feeds on snakes and this one is no exception. This sauce is hotter than Cajohn’s Black Mamba but with a fantastic taste. If you can handle the heat you simply must try this! CaJohn’s hottest yet! Give your black mamba to you kids and step up to a mans sauce!


    Heat Level = 10++++++++++
    Size: 2oz


     

    More about Mongoose
    John Hard (Cajohn) introduced this sauce at the 2009 Fiery Food Show in Albuquerque, New Mexico (as well as his new Jolokia Puree).
    The front label displays a Mongoose with the snake from CaJohn’s Black Mamba in it’s mouth, symbolizing that he has topped one of his hottest sauces. It’s also a nice representation of what a Mongoose can actually do (they eat venomous snakes for fun and probably for the taste too.)

    Now on to the tastes! Instantly, the sweetness from the Jolokias mix with the slightly citrus taste of the Fataliis. Then the extract flows over those tastes and recedes. It’s not a keytone (bitter metallic) extract taste but a slightly earthy, sour taste, not bad, but definitely extract. Up next is a brief vinegar flavor which fades away to a pleasant numbing from the Jolokias.

    According to Sue Hard (CaJohn’s wife), this contains 3 million SHU extract and boy does the burn show! It’s really interesting though. At first the heat hits hard and fast then dies down. After you think you are in the clear, a second wave of heat ramps way up and gets you dorfin’ (a new word invented to describe the state you are in when the endorphin rush is going on) pretty hard. 2 oz..Ingredients: Bhut Jolokia, Fatalii, vinegar,& natural flavors..

     

  • Naga Soreass Hot Sauce

    Naga Soreass Hot Sauce. Warning! This fiery sauce is as vicious as the creature portrayed on the label. It is such a tasty blend of the world’s two hottest peppers ! This raptoresque elixir will devour your taste buds leaving a fiery trail all through your system, then bite once more while leaving. Be careful, it can leave you with a soreass. (naga soreass that is!) ingred: Red Savina & Naga Jolokia peppers,vinegar,onion,tomatoes,lemon juice,garlic,salt,spices. 5 oz. Ohio

    $12.89 $7.89 -39%

    Naga Soreass Hot Sauce. Warning! This fiery sauce is as vicious as the creature portrayed on the label. It is such a tasty blend of the world’s two hottest peppers ! This raptoresque elixir will devour your taste buds leaving a fiery trail all through your system, then bite once more while leaving. Be careful, it can leave you with a soreass. (naga soreass that is!) ingred: Red Savina & Naga Jolokia peppers,vinegar,onion,tomatoes,lemon juice,garlic,salt,spices. 5 oz. Ohio

  • Outerbridge’s Original Sherry Pepper Sauce White

    A medium hot, very special sauce with a smoky taste of sherry, thyme and chili peppers. A very long aftertaste of sherry and herbs. Perfect with all kinds of grilled and fried meat and dark poultry, also an excellent marinade for shrimps, prawns and lobster.
    Heat Level = 6
    Size: 5 oz. (142g)
    Region: Bermuda

    $11.85

    A medium hot, very special sauce with a smoky taste of sherry, thyme and chili peppers. A very long aftertaste of sherry and herbs. Perfect with all kinds of grilled and fried meat and dark poultry, also an excellent marinade for shrimps, prawns and lobster.
    Heat Level = 6
    Size: 5 oz. (142g)
    Region: Bermuda

  • Pain 100%

    PAIN 100% Hot Sauce – Habanero peppers, water, natural pepper flavoring, vinegar and spices.

    $7.95 $5.95 -26%

    PAIN 100% Hot Sauce – Habanero peppers, water, natural pepper flavoring, vinegar and spices.

  • Pain is Good Habanero Garlic Salsa #37

    Pain is Good Habanero Garlic Salsa #37. Pain is Good Habanero Garlic Salsa (15.5oz). Garlic lovers unite. Pain is Good Habanero Garlic Salsa is a great blend of garlic and habanero flavor in a hot salsa. The heat is not overbearing and is approachable for a large audience. If you love garlic this is a great choice, eat with chips, tacos, burritos and so much more.
    Gluten Free

    Ingredients: Tomato juice from concentrate, tomatoes, onion, garlic, green chiles (green chile peppers, salt, citric acid), green peppers, apple cider vinegar, vinegar, salt, habanero peppers, dried onion, olive oil, lemon juice concentrate, jalapeno peppers, spices, garlic powder, jalapeno powder, calcium chloride, citric acid.

    $5.95

    Pain is Good Habanero Garlic Salsa #37. Pain is Good Habanero Garlic Salsa (15.5oz). Garlic lovers unite. Pain is Good Habanero Garlic Salsa is a great blend of garlic and habanero flavor in a hot salsa. The heat is not overbearing and is approachable for a large audience. If you love garlic this is a great choice, eat with chips, tacos, burritos and so much more.
    Gluten Free

    Ingredients: Tomato juice from concentrate, tomatoes, onion, garlic, green chiles (green chile peppers, salt, citric acid), green peppers, apple cider vinegar, vinegar, salt, habanero peppers, dried onion, olive oil, lemon juice concentrate, jalapeno peppers, spices, garlic powder, jalapeno powder, calcium chloride, citric acid.

  • Pepperheads Caribbean Lite

    From the isle of St. Lucia this sauce has the taste and pizazz of “Pepperheads” Caribbean and Habanero sauces but with a little less heat. Great on Meats, Vegetables, and eggs

    $6.95 $3.99 -43%

    From the isle of St. Lucia this sauce has the taste and pizazz of “Pepperheads” Caribbean and Habanero sauces but with a little less heat. Great on Meats, Vegetables, and eggs

  • Pepperheads Caribbean XXX

    PepperHeads CARIBBEAN XX hot sauce is made free from artificial coloring with extremely great flavor. This Premium Hot Sauce is a combination of tropical herbs with added peppers. The Caribbean seasoning is a blend of natural herbs with a medium heat level. It can be used to season food, (meat, vegetables, eggs, etc.); or add it to spreads and dips. Remember, it

    $7.95 $5.95 -26%

    PepperHeads CARIBBEAN XX hot sauce is made free from artificial coloring with extremely great flavor. This Premium Hot Sauce is a combination of tropical herbs with added peppers. The Caribbean seasoning is a blend of natural herbs with a medium heat level. It can be used to season food, (meat, vegetables, eggs, etc.); or add it to spreads and dips. Remember, it

  • Pepperheads Hot Sauce Gift Certificate

    Buy the gift of heat for someone!

    A PepperHeads Gift Certificate may be used anywhere on the site for any product at any time!!
    (see “Description” area below for more details)

    Buy the gift of heat for someone!

    A PepperHeads Gift Certificate may be used anywhere on the site for any product at any time!!
    (see “Description” area below for more details)

  • Pepperheads Louisiana Hot Sauce

    We use only fresh Louisiana cayenne peppers in our PepperHeads Louisiana Sauce. The cayenne pepper’s unique flavor and mild heat is the perfect ingredient, which makes Cajun cooking so famous. This medium-hot sauce’s good, rich flavor is far more concerned with taste than heat. The Cajun flavor, add to gumbos and soups. Sprinkle on seafood before frying or after boiling……………………You have to try…BREADED BUFFALO WINGS…………….
    Although these wings have a breading, it’s not thick and heavy but light as well as being spicy……..

    Heat Level
    4……………
    Makes
    48 wings4 pounds chicken wings ……………….

    Ingredients:..
    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 ……………..

    Accompaniments:….

    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………………………………….

    Heat Level = 4
    Size: 5oz. (142g)
    Region: US – Long Island

    $5.50

    We use only fresh Louisiana cayenne peppers in our PepperHeads Louisiana Sauce. The cayenne pepper’s unique flavor and mild heat is the perfect ingredient, which makes Cajun cooking so famous. This medium-hot sauce’s good, rich flavor is far more concerned with taste than heat. The Cajun flavor, add to gumbos and soups. Sprinkle on seafood before frying or after boiling……………………You have to try…BREADED BUFFALO WINGS…………….
    Although these wings have a breading, it’s not thick and heavy but light as well as being spicy……..

    Heat Level
    4……………
    Makes
    48 wings4 pounds chicken wings ……………….

    Ingredients:..
    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 ……………..

    Accompaniments:….

    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………………………………….

    Heat Level = 4
    Size: 5oz. (142g)
    Region: US – Long Island

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