Quest - the Romance of Hot Sauce
Jounal of the International Society of Hot Sauce Aficianados
|Thanks to everyone who sent in additions to the ISHSA Life List
of Hot Sauces! Keep 'm coming!
Email: clips from emails to ISHSA
I would like to thank you for the interest that you showed me about chile peppers. I recently completed my 7th grade science fair project. I wanted you to know that the fair was judged by five judges who all work in the community in various industries and school administrations. My project was awarded first place out of all of the 500 projects that were submitted. Thank you for helping me to make "Chile Peppers - Hot Or Not" a great success. Now my project will go to a state competition which will be held on April 1 and 2, 2000 at Towson University in Towson, MD.
Sincerely, D B
Aloha! I'm writing to suggest a hot sauce maker for your list of links. Arturo's makes Maui Onion salsa and about 10 really unique habanero and/or thai pepper sauces. They've been around for about twenty years, but the sauces are relatively new.
The web site address is: http://www.hotsaucehawaii.com
The island hot sauces are my favorties -- they use ingredients from each of the individual Hawaiian islands, very exotic and very tasty, not flaming hot but a nice heat. Then they have a set called North Shore Nitro that uses the hot thai peppers -- way, way hot but still tasty, and they don't use any extracts -- it's all real peppers.
Hope you like it. Mahalo for your consideration and your site.
I just discovered your web site and am really excited to find out about you. I've been collecting hot sauces for many years now, but I'm only 9 1/2 years old.
Note: E.C. told us about a whole bunch of hot sauces that were missing from the ISHSA Life List. They've all be added!
Hello, This message is to introduce you to a "Ma Grande's Native American Hot Sauce". It was the first place winner in the 1999 Fiery Foods "Best of the East Competition" and is now in production. I am contacting you because you are already doing business with our manufacturer, Bobarosa's.
You'll find our sauce to be different from the rest because if it's robust flavor. It was never intended to be the hottest sauce on the market, there are too many competing for that title already. Nor is it another Habanero based sauce. It is however, great for spicing up chile, spaghetti sauce, shrimp and seafood, to just using plain on devil crabs, tacos, and burritos.
Ma Grande was Mexican Indian from the Papago tribe, a decendant of the Aztecs. And our sauce is made exactly the way my great grandmother, Ma Grande, made it... in the family tradition, using chiltepin peppers.
Respectfully, Pete Baker ViejaSeca's
HELLO, THIS IS THE YEAR I DECIDED MY LOVE FOR HOTSAUCE HAS BECOME AN OBSESSION. MY WIFE SHAKES HER HEAD AND AGREES!! I'M READY TO GO TO THE NEXT LEVEL OF EXPERTISE.
I'm a cayenne junkie, roamin the hood lookin for my next fix. I hear you nice folks are junkies too...brother can you spare a bottle. Regular folks just don't seem to understand my addiction. I tell them, "brotha, there aint no 12 step program to help me with what I got....it's terminal and I got it bad"
HOT SAUCE IS THE ONLY REASON TO EAT
PLEASE SIGN ME UP. I HAVE AROUND 600 SAUCES AND GROWING
I have been growing chili peppers (approx. 12 varieties) and collecting hot sauces for about 3 years. My wife gave me one shelf .... it has now become a full 3 shelf cabinet of about 225 bottles. I take 4 bottles each month to share with people at work and keep about a dozen bottles open in the kitchen. Although I have tasted and collected awesomely HOT sauces I am more interested in sauces with wonderful flavors and those sauces utilizing uncommon pepper varieties. Enjoy the zip in the lip!
Hi there, I was looking at your life list of hot sauces and you seem to have ommitted an entire family -- the Dan T collection. In particular, Dan T's White Hot Inferno Sauce is an absolute classic. As far as I know, it is only available in Canada, but without a doubt, it is the best sauce that there is for putting with meat. Sausages and steak are especially enhanced by it. Note: This endorsement is comming from a guy who lives 8 miles from the Tabassco factory!
Our Motto: See the World - Taste the Sauce
Five Centuries of Hot Stuff - "The lure of cardamom, ginger and pepper first brought Vasco da Gama to Cochin in 1498, and the world is still trading there. James Bedding sniffs out India's busiest spice spot" -a great article, sent by a member, in The Electronic Telegraph, London
Recipe from a member:
"Here is a recipe that I have been using to spice things up in my cullinary world for a while. indredients: 7 habinero peppers 1 onion (large) 4 green onions 2 8oz cans tomatoe sauce 1 16oz can of whole tomatoes ( subsitute fresh if available) 2 fresh cloves of garlic 1 bunch of cilantro (fresh coriander/chineese parsley) 2 tbl sugar (granulated) 1 can of beer ( cheaper the better) 2 bell peppers
Mix beer, onion (quartered), green onions, cilantro, garlic, peppers and boil till you reach the desired tempature (about 10 min. boiling for some one who, likes it hot) to decrease heat discard beer boil liquid before next step. place all in a blender and puree until consistency is what you want. Boil puree for 5 minutes before puting in a bottle. keep refrigerated, discard after 3 weeks.
THIS IS REAL GOOD AND EXTREMLY HOT!!!!!!!!!!!!!!! V/R, COYOTE6"
Note: we haven't tried this, but it sure looks GOOD!