Thursday, October 28, 2010

Hot Sauce For Your iPhone!

PAIA, HI October 21,2010
A First for the Iphone, an app dedicated to hot sauce for sauce lovers. A growing list of over 500 sizzling sauces from around the world.

Jimʼs Burning Ring of Fire empowers you to ignite your inner pyro and manage your flaming tastebuds through hot sauce reviews and ratings on the Scoville heat unit scale. Also included, up to 20% off from our friends at Ashley Foods, makers of the world famous Mad Dog brand. Be one of the first 20,000 to purchase and receive a chance to win a 3 day trip for two to Baldface Lodge one of the worlds premier snowcat ski lodges. Value $5,500.

Manage all your favorite flames.

Ever had your tongue ignited with flavor and fire and forgot the name of the sauce? Sometimes it is just the effort to fetch paper and pencil that keeps us from writing it down. Jimʼs Burning Ring of Fire lets you retain your memory quickly and easily. Your return on Jimʼs Burning Ring of Fire app will be immediate when you can instantly recall the name of your favorite flame for your next outing.

Meet some cool and hot sauces.

In addition to hot sauces, you have a scoville scale with peppers and sauces rated from 0 to 16,000,000 Scoville heat units. The fire of love will be stoked as you meet and mingle with fellow arsonists and chili heads from around the world. Share your ratings and reviews with friends on Facebook and Twitter and dynamically search for sauces by name or company to quickly read and write reviews on your flaming flavorful favorites. To cool the burn we also include ideas on how to tame the flames.

Discover your true pyretic tendencies.
Whether you discover new ways of eating fire or simply adding some cool chipotle to your BBQ, itʼs good to know what your getting into before it come out the other end. So whether itʼs cayenne, chipotle or red hot will impress them all with your flair and flavor as you bring the hottest party favor. A must have for all CHILI-HEADS!!

Going Mobile LLC After 12 years of owning and operating one of the largest backcountry ski resorts in Canada, Jim Fraps needed a change and moved to Maui. After a year of learning to surf he needed a project. Seeing Iphone apps booming but having no real computer skills, but lots of marketing talent, Fraps got in touch with an old high school pal Paul Yago who has worked in the computer industry for 20+ years. Seeing that they were both “chili heads” the hot sauce idea came to life. Together they have created JimʼsBurning Ring of Fire, a hot sauce app to share with the world. Jimʼs Burning Ring of Fire will be available for purchase for $2.99 at the Iphone app store.

Please contact:
Jim Fraps for more information.

Monday, October 18, 2010

Fresh from the Farmers Market: Scotty B’s Hot Sauces

Our good friend and fellow hot sauce maker Scott Bailie asked me to help spread the word about his awesome sauces. Here is an article that recently appeared in the Agoura Hills Patch.

Fiery, scorching and burning were used to describe not the weather last Sunday, but Scotty B's Hot Sauces. The Capistrano Beach-based company is one of several vendors at the year-round Agoura Hills Farmers Market.

Marinade, hot sauce, dip and salad dressing in one, the gourmet hot sauces come in 12.75 oz. bottles, larger than your usual table hot sauce, and six variants, ranging from mildly hot to the over-the-top, triple X hot. They sell for $8 a bottle, except for the Nemesis triple X type, which sells for $9. Volume discounts are also available.

"Most hot sauces are vinegar-based, but ours are tomato-based and natural," said Brotha Zeigler, a sales representative for Scotty B's. Additionally, Scotty B's hot sauces have no corn syrup, no preservatives and no artificial flavors. The sweet versions have only one gram of sugar in each bottle.

Many levels of hotness

Among the six types, Zeigler said the Sweet Jalapeno Heat is the most popular and sells out every Sunday. California-grown red jalapenos, which Zeigler said are sweeter than their green counterparts, are the main ingredient. This variety is good as a glaze or dipping sauce for pork, chicken, lamb and turkey, Zeigler said.

Chipotle Fever is considered the mildest among the hot sauces. It goes well with most Mexican dishes, as well as pizza and pasta dishes. The use of chipotle peppers gives this hot sauce a unique flavor.

Berries in Heat is good with salmon, beef and chicken, and as a dip for egg rolls and other Chinese dishes. "Most people cannot imagine how we were able to combine strawberries, raspberries, blueberries and blackberries with a hot sauce, because the combination is just astounding," said Zeigler. This hot sauce uses serrano peppers, noted for their crisp and biting flavor.

Jalapeno Scream, a green hot sauce, is good with eggs, breakfast burritos, nachos and tortilla chips, Zeigler said. It is also good as a marinade or basting sauce for barbecue chicken or pork. The main ingredients are green serranos and green jalapenos.

Sweet Habanero uses the same recipe as the Sweet Jalapeno Heat but with more heat thanks to the habanero peppers, which are at least 10 times hotter than jalapenos. Sweet Habanero is recommended for use with pork, lamb, chicken and turkey. It also goes well with many Thai and Chinese dishes, according to Zeigler.

"There is nothing hotter and more wicked than the Nemesis Hot Sauce, said Zeigler. The "hottest of the hot" has red habanero peppers as its main ingredient. It is considered a triple X hot sauce because of the habanero peppers' elevated heat level of 100,000 to 350,000 Scoville units.

Sunday, September 12, 2010

Seasoned Rice Vinegar; A Versatile Condiment.

When I received a bottle of Nakano Red Pepper Seasoned Rice vinegar in the mail,  I really was not sure what I would do with it. I had made some Hot & Sour Soup with a similar product in the past. I suppose a vinaigrette would have been a simple solution, but I decided to check the Nakano website to see what was in their recipe database. This great looking recipe caught my eye and I suddenly found myself in a stir-fry mood.

This turned out to be one of the freshest tasting stir-frys I have made and the sauce was nice and light and not gloppy and heavy. I was quite surprised by the versatility of rice vinegar. I will certainly be adding a splash of flavor more often now that I have had the opportunity to try Nakano's great product!   

 Garlic-Chicken Ginger Stir Fry
1-1/2 pounds boneless, skinless chicken (preferably thighs), cut bite-size
6 large garlic cloves, minced
3 tablespoons minced ginger
3 tablespoons plus 2 teaspoons NAKANO Seasoned Rice Vinegar—Original or Red Pepper, divided
1 tablespoon plus 1 teaspoon soy sauce, divided
1/2 cup reduced sodium chicken broth
4 teaspoons cornstarch mixed with 2 tablespoons water
3 tablespoons vegetable oil
1 medium red onion, cut into 1/2-inch wedges
1 pound broccoli crowns, cut into small florets

In a medium bowl, toss together the chicken, garlic, ginger, 2 teaspoons seasoned rice vinegar, and 1 teaspoon soy sauce; season with salt and pepper, as desired. Let stand 10 minutes.

In a small bowl, mix the broth, cornstarch (mixed with water), remaining 3 tablespoons vinegar, and remaining tablespoon soy sauce; set aside.

Heat a large wok or skillet over high heat; swirl the oil around the sides and bottom of wok.  Sauté the chicken in the oil for 6 minutes, stirring 2 or 3 times. Add the onion; stir-fry 1 minute.

Stir in the vinegar mixture; bring to a boil. Add the broccoli; stir-fry until the broccoli is tender-crisp and the sauce is translucent, about 3 minutes. Adjust the soy sauce and pepper to taste.

Makes 4 servings

Variations: Add one or more of the following: two cups of torn basil leaves; a cup of cilantro leaves; a couple handfuls of cashews; a slivered red bell pepper; sesame oil; or a tablespoon of Thai fish sauce or Chinese oyster sauce (reduce the soy sauce if you add fish or oyster sauce). For a spicy dish, season the chicken with 1/2 teaspoon freshly ground black pepper or add a couple of slivered jalapeños with the onion.

Nakano provided me with a $50 and a free bottle of seasoned vinegar for this campaign. They also want to award one lucky Last Bite reader with a prize package to enjoy!
The prize package will consist of One Bottle of Nakano product, a $25 Gift Card, and a recipe/coupon booklet!

To register to win the NAKANO Prize Package simply post a link in the comment section to your favorite NAKANO recipe found here


Friday, August 27, 2010

Gourmet Beef Jerky, America's Favorite Snack Food!

Every now and then I get a box of something in the mail to review that makes me happy to be a food blogger. I can tell you without a doubt that beef jerky is one of those “somethings” that makes me happy! It really helps that Jeff’s Gourmet Jerky is a particularly high quality product and definitely in my top three favorite brands.

In my packet there were four flavors to review and wanting to give this product the time to properly appreciate the nuances a good jerky can present, I thought I might taste it a little at a time so I packed the golden pouches into my briefcase and off I went.  As a result this jerky has been doing a bit of traveling with me. We have had wonderful journey together but alas today it must end.

Old Fashioned Original:
Original to me means this is where it all started, so naturally this is where we will start. Upon opening the packet you will notice the distinct beefy aroma. It reminds me of the smell of a steak being seared in a hot cast iron pan. Then the Worcestershire sauce and smoke come out, it’s like being next to the grill while someone is cooking the steaks for dinner and they just brushed on some steak sauce.

Beef, soy sauce, Worcestershire sauce, brown sugar, chili sauce, spice, natural smoke flavoring.

Visually this jerky looks very nice, thick slices of meat, cut against the grain with just a little marbling. There is no visible silver skin or gristle and much to my eating enjoyment I did not find any hidden while chewing. The meat is moist and has a nice chewy texture that holds together. It never crumbles or gets mushy in your mouth. It also breaks down nicely while you’re eating it so you do not develop giant body builder cheek muscles as you try to chomp it down.

The flavor is very steak like, especially when you hit the tiny bits of fat that appear on some pieces. It’s very beefy up front with a sweet forward tone and a tangy saucy finish. The chili flavor does not come in until you have finished the piece in your mouth. If you can wait before you jam the next piece in you will notice the slight warm glow on the back and sides of your tongue. If you can’t wait to get the next piece in your mouth you might just have to wait until the bag is empty to experience this sensation.

Black Pepper & Sea Salt:

To the cracked black pepper fan, this is a visually exciting bag of jerky. The thick slices of beef are crusted with course black pepper and small fleck of red chile. I don’t see any sea salt on the pieces but there is definitely a salty element to the jerky. The aroma is very similar to that of the Original flavor and surprisingly the pepper does not come out, in the old sniff test.

Beef, soy sauce, Worcestershire sauce, brown sugar, chili sauce, natural smoke flavoring, sea salt, spice, pepper, vinegar.

Like the Original flavor, the Black Pepper & Sea Salt variety is quite tender. In fact I think the slices in this flavor are even more moist than the Original and have a sticky feel to the outside of them.

The marinade seems to come through more, hiding some of the beefy, steak, flavors. The black pepper is very noticeable visually and in texture, but the marinade holds the peppery flavor back until you finish the slice that you are working on. As you work through the bag the black pepper flavor builds up on your tongue and floods your mouth as your lips develop a slight peppery warmth.

Sweet Teriyaki:
The Sweet Teriyaki flavor had the most dense slices of the four flavors we sampled. The teriyaki flavor was certainly sweet as promised, and this was sure to make it a favorite of the kids who were certain to avoid the Black Pepper flavor. The slices were dark and the sweetness gave the meat a richer mouth feel than the other flavors. While I personally prefer a more vibrant variety of teriyaki flavor, I am not really a big teriyaki fan and the others gladly devoured the remainder of the bag in minutes.

Beef, soy sauce, sugar, pineapple juice, chili sauce, vinegar, spices, sesame oil.

The Teriyaki strips seemed to have more chewiness and I can’t be sure if that is result of the process, the marinade or if it was just the luck of the cut. In any event the tougher chew was not a bad thing, just different than the others we sampled.

The marinade was tangy and sweet and the ginger and soy flavors were present in the finish. The sesame oil in the ingredient list did not come out while eating, but a hint of sesame was left lingering. While this was an enjoyable jerky, the bag says intense flavor and I’m not sure that was achieved here.

Jalapeno Carne Asada – Hot & Spicy

This pouch had me intrigued. It came in a smaller packet, no label, no ingredients, and the flavor was written in sharpie! I’m thinking pre production sample or perhaps a short run test flavor. Just the kind of stuff I love!

I tear open the top and shove my nose in the bag and inhale… Chiles! Jalapeno pepper to be exact. Oh how I love that smell. This flavor has a drier appearance and is coated in a powdery spice.  I can only assume carne asada seasoning, since I have no ingredient list for this flavor. When I bite into the slice, the spices become a bit sticky and the meat takes on an odd texture. It is however my second favorite flavor after the Original. The spiciness is at that addicting level where you have to keep eating it, and the jalapeno keeps me wanting more. I’m a bit of a chile-head so I’m not sure I would consider this Hot and spicy, but you will be happy to know my associate found it too hot for her taste and returned the half eaten piece to me. So it’s safe to assume it is spicy at the least.

Overall, Jeff’s Gourmet Jerky is a great choice for your snacking enjoyment. It sells on their site for $13.95 for two 3oz bags. Jeff's Gourmet uses premium cuts of beef in original fusion marinades that are slow cooked. Jeff’s mission is to make you the highest quality, most intense flavor and simply the best beef jerky available anywhere.  Get a couple of bag of Jeff’s Gourmet Jerky and check them out for yourself!

Saturday, August 21, 2010

Review: Robert Rothschild Farm Southwest Chipotle Salsa

Thanks to our good friends at Robert Rothschild Farm, and their generous sample pack that arrived at The Last Bite/The Smoky Chipotle headquarters, we had the opportunity to test drive a jar of their Southwest Chipotle Salsa.

When it comes to salsa there are a few things that make me very happy; first of all the presence of chipotle peppers is always a pleaser. Next I love a salsa that is rich and thick, a real chip breaker, if you get my drift! Finally, black beans and corn always add a flavor and textural element that I truly enjoy.
Well I got to tell you, this little jar is packed full of all that and more! My only complaint is that the jar is not big enough, especially if you’re sharing, and just try to open a jar of this salsa and keep it to yourself!

There is a sweetness to the tomatoes that is unlike most other salsas in this class. A quick review of the ingredients panel verifies that there is no added sugar, something I found surprising. I can only assume that the roasted corn and red peppers are helping to accent the sweetness of this tasty dip!

The chipotle is definitely a star in this jar! The fiery heat is balanced by all the sweetness of the fruit; remember tomatoes are a fruit, and the smokiness of the chipotles tantalizes both your nose and your palette. I’m telling you if you open this jar and other people are home the potential for a feeding frenzy is high!

So now the bad news, at $8.99 for a 10.5 oz jar, this will most likely not be your daily munch. With two kids in the house this jar, once opened, lasted just under 10 minutes, and while they were an oh so joyous 10 minutes, the sound of the spoon hitting the empty glass walls of the jar brought a sudden sadness to us all. If only it could have lasted just a few minutes longer. On the bright side there is a jar of Raspberry Chipotle Salsa in the box as well. That however is a review for another day!

Friday, July 16, 2010

Quick Summer Pickles Makes a Nice Crunchy Snack!

You might have a bumper crop of pickling cukes ready to harvest in your raised bed, planter, or standard garden. Maybe you just couldn't pass up on the beautiful green gems on the table at your local farmers market. Either way you have to do something great with all those cucumbers, right!

This  is a simple and inexpensive way to have and enjoy the crisp and tangy treats we all love to crunch on! There are no exotic ingredients and no complicated procedures or processes to producing the best, and freshest pickles you may ever eat.

10-12 small cucumbers
2 Cups Vinegar 
1 Cup Water
3 Tblsps Salt
1/2 Tsp Sugar
small bunch fresh dill tops
small bunch flatleaf parsley
3 cloves garlic (optional)

In a tub add dill, parsley, and garlic. Arrange cucumbers in tub with herbs. In a pot heat water enough to dissolve salt and sugar. Remove from heat. Add vinegar to mixture. Pour mixture over cucumbers in tub and allow to cool slightly. Put lid on tub and place in fridge for 3-4 days. Enjoy your crunchy pickles!

For large cucumbers cut in half or quarter into spears. You can adjust the components of the brine to allow for taste or even add your own blend of pickling spice.

Friday, May 14, 2010

How to Cook Real Food: An Online Cooking Class

 Jamie Oliver’s “Food Revolution” is spreading the word about just why we need to eat “real food” for our health. Michael Pollan tells us to cook from scratch — he says, “Eat real food. Not edible food-like substances. Eat things your great-grandmother would have recognized as food.”

It seems simple enough. Eat real food. Cook from scratch. Shop locally. But how do you make it happen in your own kitchen? Especially those of us who never learned how to cook — we were raised on microwave suppers, boxed cereals and toaster pastries. We all face the challenges of a modern life – balancing work and parenthood, all the while trying to feed our families healthier meals.

Our food supply has changed drastically in the past few decades. These days, you have to be a chemist to make sense of it all. Artificial growth hormones. Hydrogenated soybean oil. High-fructose corn syrup. And isn’t organic food more expensive? Sure, eating healthier is great, but not if you go broke in the process. How do you feed your family healthy, nourishing meals without spending all day in the kitchen and blowing your food budget?

You value real food, your local economy and your family’s health. But just how do you get started?

Thursday, April 22, 2010

Review: The Famous Rib Shack

If you live in the San Francisco Bay Area you would have probably noticed the two, somewhat annoying things; the complete lack of enthusiasm by people serving you in the restaurant industry, and the poor state of barbecue in the entire bay area. Don’t get me wrong, there are those shining stars, the places you stumble across and thank your stars that something made you stop there on that particular day. The Famous Rib Shack is such a place.

Coming back from a regular trip to San Francisco we found ourselves hungry and looking for some quality eats. Having read a recent email from YELP on BBQ planted the seed in our heads, and when we saw the large Rib Shack sign on El Camino we knew that we had found lunch!

When we entered the Rib Shack, we were immediately greeted by Tes, who we later learned was the manager there. When she found out that we were new to the establishment she was very excited and wanted to make sure we tried everything on the menu. Her hospitality and passion for the wonderful BBQ that they put out will definitely have us coming back for more!

Instead of the two standard sides that came with the “Tailgater for Two” Tes gave us the option to have four smaller sides. I’m glad we did because the side dishes at the Rib Shack are homemade, fresh and delicious! Our platter consisted of pork ribs, rib tips, beef ribs, hot links, polish sausage, and brisket. We added a couple of those meats as we wanted to get a sample of everything we love about barbecue. The sides we chose to go with our giant platter ‘o meat was mac ‘n cheese, coleslaw, potato salad, and collard greens. She threw in some great chili beans that were loaded with brisket, and a couple of cornbread muffins that are baked with little chunks of pineapple hidden inside them. Needless to say the leftovers we brought back with us produced many smiles and a bunch of chomping sounds.

If I had to pick the highlight of this platter I would have to say brisket. This is no ordinary brisket; in fact I have only had brisket this moist and tender one other time in my barbecue eating life, and that was at Jack’s Bar-B-Que in Nashville, TN. The only thing missing was the pink smoke ring and dominant smoky flavor. The meat at The Rib Shack had only a very slight smokiness. The sauce, served on the side for dipping, does provide a little of that for you to add as you desire.

Now the ribs were delightful! The pork ribs were tender and juicy with a nice caramelized bark on the outside, as were the rib tips. I enjoyed pulling off pieces and dunking them in the spicy, sweet, and tangy sauce. There is nothing like the contrast of the soft tender meat and the crisp outer bark of those pork ribs. The beef ribs were also very good. I typically avoid beef ribs because they are mostly prepared quite poorly, these were not! The beef was trimmed of excess fat, and the meat was tender and came off the bone with just the right amount of pull. You won’t get that stringy, hairy teeth look from these beef ribs! The sausages were done nicely and sliced for us on the platter. The polish was garlicky with a natural casing and the hot link was spicy without blowing your taste buds out. They are a great add on to a meal!

The side dishes at The Famous Rib Shack deserve a whole review by themselves as every one of them was made from scratch, extra tasty, and as Tes told us; made with love! I especially loved the coleslaw. It’s not one of those shredded, soggy slaws you might be used to getting. This is big and chunky and crunchy with a sweet, smooth, and creamy poppy seed dressing. The collard greens were a real treat! You have to try them! Forget about everything you know about collard greens and try these! They are tangy and savory and have just the right amount of acidity to cut through the richness of the meat. The chili beans were fantastic and loaded with shredded brisket, and the potato salad was fluffy and creamy and melted away in your mouth. If you love mac ‘n cheese, dive into a big bowl of this stuff. It is loaded with sauce and was very creamy; a classic roux based mac ‘n cheese.

If you love great barbecue and find yourself in the San Bruno area, stop in at the Famous Rib Shack and tell Tes you were sent by Ron at “The Last Bite”.

The Famous Rib Shack
223 El Camino Real
San Bruno, CA 94066
PH: (650) 952 2809

Thursday, April 08, 2010

Moni's Marvelous Meatloaf

This is most amazing meatloaf recipe anywhere. Monica created this to sneak tons of vegetables onto our kids plates without them knowing. She's even used mushrooms, which they dislike most, and they were never the wiser and always love it! It's always moist, flavorful, and has no bread in it; so it is low-carb and diabetic friendly as well.

5 lbs lean ground beef
3 zucchini(med), shredded
6 oz spinach, chopped
1 onion(lrg), diced
1 can diced tomato(28oz), drained
2 eggs(lrg)
3 oz french fried onions, crushed
4 tbsp dried parsley
1.5 cups shredded cheese blend(Mexican)
2 tbsp Worcestershire sauce
1 tbsp chopped garlic
1 packet onion soup mix
1 tbsp olive oil(to saute)
1/2 cup sugar free BBQ sauce
salt & pepper to taste

In a large pan, saute chopped onion until sweated. Add zucchini to pan and continue to saute until softened. Add garlic and spinach to pan and cook until spinach is wilted. Vegetables will release some water. Continue to cook vegetables until there is no water left in pan. Remove from heat and let cool.

In a very large bowl add ground beef, drained tomatoes, cheese, egg, and cooled vegetable mixture, 1 tablespoon Worcestershire sauce, onion soup mix, dried parsley, and french fried onion, reserve some onion for garnishing top. Mix all ingredients very well using your hands. Form into a large ring on pan with high sides. This helps to cook the meatloaf more evenly. Cook at 350 degrees for 1.5 hours or until internal temperature reaches 160 degrees. Use a turkey baster to drain off any extra fat or juices. When done, top with a mixture of the BBQ sauce and remaining Worcestershire. Sprinkle with french fried onions and return to oven for 5-10 minutes as needed.

This makes a huge amount of meatloaf which freezes very well for future meals. Feel free to play around with the portions and swap the vegetable to customize it to your families taste!

Tuesday, March 09, 2010

Recipe: Honey Mustard Grilled Chicken

Rich and delicious, this chicken dish features complex flavors that will surprise and delight you!

1/2 cup Mayonnaise
3 tablespoon Pebble Creek Roasted Garlic & Red Chile Mustard
tablespoon honey    
1 teaspoon apple cider vinegar
teaspoon ground black pepper
pinch salt    
1 green onion, chopped    
4 boneless, skinless chicken breasts

In a bowl, combine all ingredients except chicken and green onion. Set aside 1/3 cup mustard mixture. Grill chicken, brushing frequently with mustard mixture until chicken is cooked, and juices run clear. Serve chicken with reserved mustard mixture and garnish with chopped green onions if desired.

Makes 4 Servings

Sunday, February 21, 2010

Product Review: Sabrosa Fire Roasted Pepper Medium Salsa

Duane Thompson's passion for  salsa sparked in the mid-1990's after having a tough day. After the college football team he played for had a particularly awful game, Duane returned to his dorm room exhausted only to find that his friends had raided his fridge, including the bag of garden fresh vegetables his grandmother had delivered to him that morning. With the few vegetables and half a bag of tortilla chips he had left, Duane created his earliest version of Sabrosa salsa. Realizing that the snack he just created  left him without any of the stomach troubles he experienced from other salsas, he made it his mission to tweak his recipe in search for the perfect salsa.

By 2000, demand for his homemade salsa had grown so high that he decided to quit making the salsa altogether so he could figure out how to bring it to market while maintaining his standard of local, wholesome ingredients. In 2006, he founded Sabrosa (Spanish for "tasty") Foods Inc and began manufacturing his salsas in a co-packing plant in Virginia Beach.

The primary ingredient in his salsas are bell peppers instead of a tomato base common in
many salsas, making his salsas a better option for heartburn sufferers. The naturally balanced pH makes Sabrosa salsas shelf stable for up to two years without the use of artificial preservatives. All of the produce in his salsas are fresh from local sources: "If you don't continue to harvest the farms around here, they'll go away," he says. "If you're buying local, you're growing your own community."

Sabrosa Foods Inc.'s mission is to produce healthy, flavorful, all-natural gourmet condiments which seems to be no problem for Duane. His simple-but-powerful recipe is bound to please anyone who likes salsa, including those people with acid reflux or heartburn  troubles.

Today we had the pleasure of sampling the Sabrosa Medium Salsa. It is described as a medium all natural, no preservatives, roasted bell pepper based salsa perfectly Ph-balanced to help keep acid-reflux and heartburn at bay. The medium has a great flavor with just the right touch of heat. We found this to be exactly the case!

When you first open the jar you are confronted with the mouth watering arouma of fire roasted peppers. Unlike your standard tomato salsas, Sabrosa Salsa is based on the peppers not the tomatoes so the flavor is quite unique. In fact I enjoyed the Sabrosa Salsa's bold flavor much more than your typical, watery, grocery store brand.

The first test of any salsa is of course the chip test. Sabrosa Salsa is wonderful simply dipped with chips, however upon fist taste your will realize the unlimited potential culinary uses the condiment can provide. Used as a topping to cheeses, an ingredient in recipes, or as a pepper tapenade, the bold flavor of the fire roasted peppers will stand up to many possible combinations.

We used our jar as a topping to some freshly made Chile Rellenos. The medium salsa elevated this dish to another level of flavor complexity,  in fact we enjoyed it so much that used it to flavor up the refried beans that accompanied the entree.

I think if you try the Sabroso Brand Fire Roasted salsas you will agree that the flavor and versatility is far beyond that of your current chip dip. Oh, we almost forgot; low acidity means no heartburn with this tasty condiment!

You can find Sabrosa Salsa at many retail locations in Pennsylvania and Virginia or at their site

Friday, January 15, 2010

Best Hot Sauce of the Decade According to RateItAll!

If you have ever been to the popular website you know the drill. You can out up any product and you can rate that product and put up a review.

Well, for the last 10 years that's what has been happening and it appears that all the fans of Baboon Ass Brand Habanero Hot Sauce think it's a 5 out of 5 stars.

Thanks to the awesome fans of Baboon Ass Brand Hot Sauce we have received the Best Of The Decade Award from RateItAll.

We want our fans to know that we appreciate their loyalty and support, so we are putting together a rewards program at Of course the purchase of any Baboon Ass Brand product will earn you double the reward points! We will make a formal announcement when the rewards program is officially launched so stay tuned for details!

Thanks again to all our customers, fans, friends, and supporters! We appreciate you! If you have not yet had the opportunity to rate and review Baboon Ass Brand Hot Sauce; click on the trophy above and RateItAll!