Greetings Everyone,
I hope that this month’s newsletter finds you all well. I’m slightly behind again, in a combination of being under the weather for part of this month and partially due to restocking the hot sauce shop after a fantastic summer. I want to thank all of you who are ongoing supporters of From Mild to Wild Hot Sauce Shop. Keep an eye open as we continue to expand our product line even more, and let me know if there’s anything that is missing from our product line.
I’ve brought in large amount of new products through the later part of September and early October, so make sure that you check back every now and again to see what’s new. Some of our most noteworthy expansions in the product line are the in the area of the Dave’s Gourmet products. We are now carrying a greater percentage of their product line, including the new Mini 12 Pack. Just in case you wanted to sample a whole bunch of their fabulous products all at once, now you can!
I’m going to try and detail the rest of the additions to the product line shortly in the blog for the store on the web site. The other interesting recent news in the blog was in our acquisition of a bottle of Blair’s T2-99. This is the latest in the series of Blair’s ultra-rare reserve hot sauces. There were only 99 bottles of this sauce made, and I’ve got bottle #45. It comes complete with a certificate of authenticity and a plexiglass display case, and every bottle is hand signed and serial numbered by Blair Lazar himself. If there are any collectors out there interested in this, drop me a line. It’s quite a sizeable eye-catching bottle!
Another addition to our product line that I’d like to announce is the line up of Batten Island Gourmet sauces. They make a mild, hot and xtra hot version of their sauce, and I’ve been thrilled with ever since I got my first sample of it from them. It has a unique fruity taste from combination of fruits including apple, as well as brown sugar and habanero pepper. This all natural sauce is great on everything from chicken and pork to desserts. I first picked it up one Saturday morning and tried it on pancakes and it was so good that I ate almost a quarter of the bottle (and that was the xtra hot which I would put at about an 8/10 for heat). If you like the combination of sweet and heat, then this is something that you have to try!
The recipe that I want to share this month is from the Dave’s Gourmet product line up. They feature a recipe for their Arizona Desert Chile on their website that I’ve included here.
2 tablespoons vegetable oil
3 garlic cloves, chopped
2 onions, chopped
1 green bell peppers, chopped
3 pounds beef
1 teaspoon ground cumin
1 teaspoon ground oregano
1 teaspoon Temporary Insanity Sauce
10 tomatoes, peeled and chopped
1 can beer
Heat oil in a large heavy skillet. Add garlic, onions and green pepper. Sautée until soft, about 5 to 7 minutes.
Add beef and lightly brown on all surfaces. Drain off some of the fat if a lot has accumulated. Lean beef trimmed of all fat should not have an excess amount , however.
Add remaining ingredients and simmer for 1 hour or slightly longer. Put a cover on skillet during cooking time, and slightly tilt it so steam can escape. Check often and stir to prevent sticking. Skim off fat as it rises. Best if allowed to sit, tightly covered, for an hour after cooking is complete.
And if that’s not hot enough for you, try making it with the Dave’s Insanity Sauce. That’ll fix you!
We don’t have any major events coming up on the calendar, but we are embarking on an advertising in the Daily News in the HRM, Nova Scotia area. Keep an eye on the community weekly papers if you are in this area. You never know what you’ll find.
As the weather cools off with the onset of Autumn, let us help you keep warm! If you’re in our area, check out our website for information on hosting your very own hot sauce party. It’s like a tupperware party, but you get to eat. What could be better than that?
Cheers,
Brian
