Since the start of the crowdfunding platform Kickstarter, over 70 hot sauces (and grilling/wing sauces) have successfully reached their funding goals. I'm happy to see all kinds of new brands and flavors appearings as a result of homegrown operations. There is a real excitement and passion behind all of these projects.
We're looking to add some new features and make major updates to the Hot Sauce Fever website soon. Some ideas have been suggested, and a few have been tabled since the beginning. To make sure we're headed in the right direction, we've set up a short 3 question survey to see what you want to see next.
It's hard to go wrong with a food wrapped in bacon, and filled with cheese. Combine that with some fresh jalapeños from a local farmers market, cooked on the grill with some crispy edges, and you've got an almost gratuitous appetizer. In this recipe, we show you how you have to make them step-by-step, with pictures.
This Halloween my friends and I attempted an experiment– carving hot peppers into tiny jack-o'lanterns. Whether it would work and how they would turn out was a mystery. Our kitchen had a Day of the Dead theme this year, so this seemed like a fitting decoration to include, along with the brightly colored strings of skeletons, candles, stringed flowers, and a chupacabra trying to escape a boarded closet.
It's always exciting to try out some new hot sauces. We received two new bottles to taste, and will elaborate upon our reactions. The first is a sweet jalapeno sauce by Skipper's treat. The second, by Crazy Bastard Sauces, uses habanero and tomatillo. Since matters of taste are quite subjective, there will be a second opinion on each sauce this time around.