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Looking to prototype a batch of sauce for my upcoming startup (again, just under a different name, most like) - need TMS pods... probably a few pounds to start.  Don't want mash.   Need the color to be a nice red.  Please message me if you are growing any and can supply between 2-4 pounds.  

Thank you very much!  I'll pull the product and ship it tomorrow!

I already registered, but when are the physical entries due?  IIRC the form said to enter first, but we can ship the products in after.  This is literally an INSANE time of the year for me with all the orders going out to customers.  I want to make sure to get the entries in on time.  When I go...

I talk with dozens of vendors at shows.  From antiques, to food, to woodcrafting, to sauces, to services.   Everyone has mentioned this year not a lot of people are opening their wallet.   Checked my metrics for year to date in 2017 and I can confirm, it's just about 20% less than 2016 at this...

The packets are known in the industry as "sachets" - we commonly call them packets.  Usually they are about 9 grams.  Most copackers do NOT have the expensive equipment to fill these.  It's a great idea on paper, but trying to track down someone with the machinery is a nightmare.  I believe...

Hot dingity! Truly an honor to have recognition in the community! Some great names on this list, proud to be up there with these greats!

what a tease lol

Late to the thread but cherries or cherry preserves work well. Scale back the sugar if you use preserves. But definitely do a reduction if using fresh cherries. I prefer sweet Virginia or New England black cherries. Be careful not to overpower the sauce with garlic if you include it. Consider a...

Sales this year have tripled what I did last year.  Granted I've got 3 more flavors with 6 total.   But one of the biggest challenges I've faced at shows is the statement "Oh, this is for people? I thought it was hot sauce for dogs."   As absurd as that sounds, I understand that marketing with...

peppers, vinegar and salt.  the trinity of the Louisiana style is pretty f-n strong. Try a ratio of about 1 pound of peppers, to 2 cups of white vinegar and 10% of that weight in salt.

As usual, I'm a day late on the dealine.  I renewed my extreme biz but awaiting manual acceptance lol.  Until then my entries are sitting in my cart so I can get my 25% discount.

I can't wait to update my website now :)

Very honored to even be mentioned in with these names, let alone win.  Here's looking forward to 2016 and beyond

I just want to tell you all good luck, we're all counting on you.  

So... will it be possible to find fresh reaper pods in April in time for the NYC Hot Sauce Expo?

I figured the back story was cool... better than "just 'cause" ;)  Tricky to design around since the "y" in the name presents a symmetrical unbalance in the label when trying to put the descriptor in white underneath.

Is there a master list somewhere of all the relevant, professional and honest food critics, sauce reviewers and bloggers?

I'm sure there's big money involved, but all the dirty laundry and mud-slinging on facebook gets kind of old when people keep bringing it up and throwing it around.  I'm choosing to stay indifferent.

Single 5oz Bottle   3-Pack Gift Box (3x 5oz bottles)   Triple Threat 3-Pack Variety Box