I loves me some green hot sauce with my eggs so when Taylor’s Ultimate tapped me to review their tasty selection of products, I decided to start with their Mild Jalapeno Sauce on one of my personal favorites: the breakfast quesadilla.
A Book Every Hot Sauce Maker Should Have
With us going into the Fiery Foods Show in just a couple of weeks and Dave making the final pushes to pull in attendees, I’m posting about marketing this week. It’s an area that makes or breaks many a spicy product maker looking to take their product from part-time hobby to full-time business. Sara Lancaster and her company The Condiment Marketing Co. specialize in this area. A few weeks ago, she gave us a copy of her latest ebook, Make Your Food Biz Look BIG: A Guide for Entrepreneurs Who Want to Market Like the Pros, for review. Its information is must-have for any hot sauce or condiment maker trying to grow their product into a major business. Here’s why.
Chile Pepper Mulch and Irrigation
If you haven’t started this year’s chile garden, it’s time to step on the gas and get going. We’re here to help with all kinds of good information. You’ll find a whole series of step-by-step articles in our series, The Pepper Growing Season. Here’s a quick excerpt on mulch to get you a-planning.
Burn Tested: Chicken in Strawberry-Rhubarb Salsa
That went well. Any time I bust open a jar of fruit salsa, I’m a little skeptical. Mango and peach I understand. When you start throwing berries into the mix with onions and peppers, though, I’m still getting used to the idea. I like fruit salsa but I’m still trying to wrap my noggin around it. At last year’s show Chehalem Ridge Brands gave me four of their fruit salsas to test out. I made some good pork burgers with the pineapple. Last night a group of chicken thighs hit the grill slathered in the company’s Swingin’ Strawberry-Rhubarb Salsa. The results came out better than I hoped.
Pepper Dossier: Cayenne
The word cayenne seems to come from kian, the name of the pepper among the Tupi Indians of northeastern South America. The pod type probably originated in what is now French Guiana and was named after either the Cayenne River or the capital of the country, Cayenne. It owes its spread around the world to Portugal, whose traders carried it to Europe, Africa, India, and Asia. Although it probably was introduced into Spain before 1500, its circuitous route caused it to be introduced into Britain from India in 1548. Grown commercially in New Mexico, Louisiana, Africa, India, Japan, and Mexico, the cayenne (C. annuum) has a growing period of about 90 days from transplanting.
9 Cool Climate Chile Gardening Tips
Growing chiles in cooler or cold climates isn’t as easy it is here in Los Angeles or in New Mexico. Part of our series, The Pepper Growing Season, deals with chill chiles in detail. Here’s a dashboard of tips for you northern chileheads to get your heat on:
7 Mid-Priced Grilling Gift Ideas
Christmas is a week away but there’s still plenty of time to shop for me that special griller/pitmaster/chilehead in your life. Here are 7 suggestions they’d love to find wrapped up under the tree Christmas Day.
