Skip to comments.Why The Hot Sauce Industry Is The New Craft Beer Industry
Posted on 12/15/2012 6:51:23 AM PST by PJ-Comix
In April research firm IBISWorld declared manufacturing of the spicy condiment to be one of the 10 fastest-growing industries in the U.S., with average company revenue jumping 9.3 percent per year over the last decade.
Even though the segment is smallroughly 5,500 people employed by 218 sauce companies, an industry valued at $1 billionit packs an entrepreneurial punch.
(Excerpt) Read more at businessinsider.com ...
‘Colon Cleaner’ is GREAT on a Nathan’s hot dog...
God Bless ya! You da man!
I swear life would be pretty dull with out peppers.
My dad's friend had an expression for the burn on the low end. "C'mon ice cream!"
Y’know... I’m not sure I’ve ever had that version of it, only the salsa chilpoltle.
Speaking of salsa... is it appropriate for me to bring up salsa here?... Don’t want to hijack the thread... Rick Bayless’ Smoky Chipotle Salsa with Pan-Roasted Tomatillos (in his book, Mexican Everyday) is U-N-B-E-L-I-E-V-A-B-L-Y-U-N-B-E-L-I-E-V-A-B-L-E! First time I made it, I couldn’t stop eating it. Made it almost every day for weeks. I even drank it, it was so good. Didn’t put it on everything like Bayless says he does, but only used it for nice salty tortilla chips (except when I was simply drinking it like water!). Gotta go to his restaurant some day.
Have you ever tried the Caribbean El Yucateco? It reminds me of the Walkerswood Jamaican jerk sauce. Sooooo good!
When my uncle was in the hospital the man who shared his room had a cystoscopy and went into the lav to pee for the first time. From the lav he heard:
“!$#*!* G.D. HOT COALS AND RAZOR BLADES!!!!”
My niece got me a bottle of that, after the peanuts
I’ve been afraid to try it.
That’s the best.
Owwwww! Poor guy.
Bookmarking for later as I’m off to take my mom out for lunch - hopefully some place with spicy food!
It’s really not that bad...it’s a mustard-based sauce, so a ‘natural’ for anything you would use mustard on...my wife even incorporates it into potato salad. I originally purchased it for the label...reminded me of the Smith Brothers... :-)
Guess I’ll have to try it soon.
I was up in Chicago for few days and was dismayed that I did not get to go to la Frontera or Topolabampo.
Bayless knows what he is doing.
It’s a staple here.
IMHO the Serrano is the king of peppers.
Bright, fresh, hot but not to hot, tons of flavor.
I consume them weekly.
Love this thread. Love Sriracha - using a bunch of it today for some wings.
There are also many powders that are available. I use habanero powder when I want things to burn. It is brutal if you use a lot.
Colon Cleaner by Professor Phardtpounder? Lol... I don't know 'bout that particular marketing gimmick... but "2004 Scovie Awards, won 2nd Place Hot Sauce - Authentic Caribbean Category" sold me! I'm gonna try it because I've been dying to try some really good Jamaican jerk, I've heard so much about it. This ought to give me an idea about some of the flavors involved, no? Thanks.
Hope shipping isn't too much. That always irritates me when retailers gouge you on shipping charges.
NIce little success story, thanks! Love stories like that.
Ditto. He’s pricey, but he puts in the ‘extra effort’ to protect the peppers from cross-pollination. I have ordered pepper seed from some places, and have wound up with plants producing peppers that ‘weren’t as advertised’...
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