Friday, February 29, 2008

More Fascinating Hot Pepper & Hot Sauce Facts

Happy Leap Year, faithful readers! I spent some "downtime" today perusing my cookbooks and food reference books in search of inspiration for dinner. But being too tired to cook after a long week (planning a warehouse move is almost as exhausting as the actual move), I asked my husband to whip something up in the kitchen while I shared a few more interesting tidbits of information about hot and spicy foods, chile peppers, hot sauces, etc. with you.

*Chile peppers (also spelled chilli or chili) are members of the Capsicum genus and the solanacae (nightshade) family, and are thought to have originated in South America although they're now found all around the world. The Aztecs are credited with having coined the name chilli for peppers (the misnomer attributed to Columbus), and used them for medicinal purposes as well as food.

*Paprika is the finely powdered form of red mild peppers, with the seeds and placenta (core) removed. In contrast, Cayenne powder (which may be made using cayenne or tabasco peppers) is much hotter and the entire pepper--seeds and placenta included--is powdered and used. Hungarian and Spanish paprikas differ because they are made with the locally grown peppers of those countries. Hungarian paprika tends to be more piquant, while Spanish and Portuguese paprika have a milder but rich flavor - especially the smoky and delicious "pimenton de la vera " from Spain

Mina Harissa 2 pack (10oz each)
*Harissa (also spelled Harisa) is an extremely hot chile paste often used in northern African (e.g., Moroccan, Algerian, Tunisian) cooking

*The word "curry" is thought to come from the Tamil word "karhi" which simply means a food cooked in a sauce. Not all Indian curry powder blends use chiles, and they vary greatly throughout the country with hot curries being more common in the southern part of India. In contrast, "Garam masala" is always hot, as "garam" means hot and "masala" means spices--and yes, there are variations in the spices and proportions used in different garam masala blends. Very different curry seasonings, pastes and spice blends are also found in Sri Lanka, Singapore, Thailand, Malaysia and other Asian countries.

*Sambar is a chile seasoning blend and also a chili-based stew common to south Indian and Indonesian cuisine, and consists of dried spices, chiles and dal (legumes including lentils, mung beans, split peas, etc.). Sambal is also from southeast Asia (e.g., Malaysia, Singapore, Indonesia, Philippines, Sri Lanka) but it's a sauce or relish made from chilies, vinegar and salt (sambal oelek), and sometimes also tomatoes and other vegetables as well.

*In Vietnam, eating hot chile peppers is believed to keep mosquitos away. Somehow it doesn't seem to deter North Carolina mosquitoes, which attack me mercilessly each summer despite my substantial consumption of hot chiles. Perhaps I need to add more Vietnamese hot peppers to my diet....

The Shizzle Jerk Marinade
*The hot pepper used in Jamaican jerk seasonings, pastes, marinades and powders is the scotch bonnet pepper, named for its appearance. Scotch bonnet peppers look like squat orange habanero peppers and their intense heat is comparable to the related habanero pepper. While the Walkerswood brand might be the best-known brand from Jamaica, I'm partial to The Shizzle, which is made in North Carolina but following Jamaican traditions.

*Peri-Peri sauces (made from the South African birds-eye pepper, also called peri peri or piri piri pepper) originated in Portugal and were introduced to South Africa and Mozambique during colonial times, now peri peri sauces are found in those cuisines. Some very good, food-friendly sauces featuring the peri peri pepper are the African Rhino Peri Peri Hot Sauces.

*Sriracha is a Thai hot chilli sauce that feature garlic and red peppers as the prominent ingredients. Sriracha traditionally is very hot, and is also found in Korean cuisine. An authentic Thai sriracha sauce is A Taste of Thai Garlic Chili Pepper Sauce, and a slightly tamer US version is Dave's Garlic Chile Sauce.

That's enough for today - especially since Greg is telling me that dinner is ready!

Zestfully yours,
Carolina Sauce Company

Thursday, February 28, 2008

Spicy Orange Baked Fish

This easy fish recipe brings a bit of the tropics to your table, a welcome bit of fiery sunshine during the cold of winter. You can use frozen (thaw first) fish or fresh, and any firm-fleshed fish steaks will work.

4 fish steaks, around 1 to 1 1/2 lbs total (halibut, tuna, salmon or other firm-fleshed fish)
2 Tbs frozen orange juice concentrate, thawed
1 tsp (or more, to taste) Marie Sharp's Orange Pulp Habanero Hot Sauce
1 Tbs chopped cilantro
1 Tbs fresh lemon or lime juice
1/4 tsp salt (optional)
1/2 cup water
4 thin orange slices, twisted or quartered (optional garnish)
Cilantro sprigs (optional garnish)

Combine orange juice concentrate, Marie Sharp's Orange Pulp Habanero Hot Sauce, cilantro, lemon or lime juice, salt and water in a bowl and stir well. Place the fish in a large plastic resealable baggie, pour the orange marinade over the fish, seal the bag and shake to make sure all the fish is covered with the marinade. Marinate in the refrigerator for half an hour, shaking the bag once to make sure both sides of all the fish is covered. Once the fish is done marinating, spray a broiler rack/pan with nonstick cooking spray. Remove the fish from the baggie (reserve the marinade) and place on the sprayed rack in the pan. Broil 4 inches from heat for about 6 minutes, basting with the reserved marinade, then turn the fish over and baste with more of the marinade. Broil for another 5 minutes or until the fish flakes easily, basting with the rest of the reserved marinade. Serve the fish and pour the marinade from the broiler pan over the plated fish if desired. Garnish with optional orange slices and/or a sprig of cilantro on each fish steak. You can serve the fish with cooked rice and a side of green vegetables, and the bottle of Marie Sharp's Orange Pulp Habanero Hot Sauce on the table for anyone who wants more hot sauce. Serves 4.

Zestfully yours,

PS: Don't forget to submit your recipe using one or more Carolina Sauce Company products to receive a coupon for your next order of that product or products!

Wednesday, February 27, 2008

2007's Best-Selling Gift Sets

Don't show up empty-handed to your friends' March Madness party -- bring one of these flavorful Best-Selling Gift Sets and you'll score big points with the host and guests! If you're the one hosting the party, then treat yourself to one or more of these popular gift sets for all your cooking, grilling, dipping, seasoning and general munching needs and desires -- and you'll save money, to boot! Here are the top ten best-selling gift sets at the Carolina Sauce Company for 2007:

1. NC Barbecue Sauces, Mild: Featuring eastern style, western style, Piedmont NC, and unique BBQ & grilling sauces from North Carolina, all mild on the heat scale but off the charts with great lip-smacking flavor

2. NC Barbecue Sauces, Hot: This is the hot & spicy version of our NC BBQ Sauce gift set, with deliciously peppery eastern style, western style, Piedmont NC, and unique BBQ and grilling sauces from North Carolina

3. Bone Suckin' Sauce Gift Set, Mild: Bone Suckin' Sauce is a tasty western NC style BBQ sauce, and this gift set includes both the original and thicker versions, as well as a jar of mild Bone Suckin' Salsa, a bottle of Asian-inspired Bone Suckin' Yaki marinade, and a bottle of Bone Suckin' Rib Rub for more than just ribs!

4. Dave's Insanity Sauce Gift Set, with the original Dave's Insanity sauce, the only slightly saner Temporary Insanity Sauce and Total Insanity Sauce, and the off-the-charts insanely hot Dave's Ultimate Insanity Sauce, all for a bargain price

5. Pepper Dog Salsa Gift Box, featuring 3 flavors (Medium, Hot, and Salsa Verde) of southwestern-inspired Pepper Dog Salsa -- perfect for chips, nachos and your favorite Mexican fare

6. Cool Hawg Grilling Gift Box, with a bottle of each flavor of Cool Hawg Grilling Sauce, plus real hickory chips for your grill/smoker, a basting brush and a koozy to keep your favorite beverage chilly

7. Hot Wings Gift Set, including traditional Buffalo style chicken wing sauce as well as award-winning unique wing sauces, for all your hot wings cravings

8. Grilling Party Gift Set, Mild: This bountiful gift set has everything you need for a gourmet cookout or tailgating extravaganza, from BBQ and grilling sauce to marinades, snacks and condiments!

9. Scary Sauces Gift Set, a selection of 4 frightfully hot (and scary-looking!) ultra-hot hot sauces for serious chileheads and fans of the macabre

10. Lawyer's Gift Set, a must-have for any legal professional, with 4 different judicially-themed pepper sauces including Lawyer's Breath and So Sue Me -- and these sauces with funny names also taste quite good!

For more bargain-priced gift sets to fit any event, theme, flavor preference or budget, check out our complete list of zesty Gift Sets!

Zestfully yours,

Tuesday, February 26, 2008

Time is Running Out... save big with our Moving Sale, which ends this Friday, February 29th! That's right, the Carolina Sauce Company is moving its warehouse and office in March, and you can still take advantage of our inventory clearance sale. Find out how to save on your entire product order of $40 or more, or how to save on specific products, how to receive a FREE GIFT, and how to receive a 10% off coupon good through 12/31/08, but ONLY if you place an order by this Friday, Feb 29th. To find out how, read our latest Carolina Sauce Company Newsletter.

Zestfully yours,

Monday, February 25, 2008

Easy Italian Baked Fish with Pasta

Here's another tasty and simple recipe from our ongoing Recipe Challenge. You can use any type of pasta, but tubular or short/wide pasta types (e.g., penne, farfalle, even macaroni elbows or egg noodles) work better than spaghetti with this recipe. Serves 4 as a main course.

1 package of your favorite pasta [I like whole wheat penne]
4 flounder or other mild white fish fillets, about 4 oz each
1 cup of your favorite flavor of Santo & Josie Pasta Sauce [I like the Tomato Olive with this recipe]
1/3 cup shredded mozzarella cheese, regular or low-fat

If using frozen fish, thaw and pat dry with paper towels. Prepare enough pasta, according to package instructions, for 4 servings and set aside. Spray a 10x6x2 inch baking dish with cooking oil spray, and place the fish fillets in the dish. Pour the pasta sauce over the fillets and bake, uncovered, at 425 degrees for about 15 minutes or until fish flakes easily when tested with a fork. Sprinkle the cheese over the sauced fish and place under broiler for a couple of minutes until cheese is bubbly and starts to brown. Watch carefully so that it doesn't burn. Remove from oven. Divide cooked pasta among 4 dishes and top each dish with a fish fillet, sauce and cheese.

Zestfully yours,

PS: Don't forget to submit your recipe using onre or more Carolina Sauce Company product to receive a coupon for your next order of that product or products!

Sunday, February 24, 2008

New & Improved Gift Sets

We've made some changes to few of our zesty Gift Sets to reflect the latest product offerings at Carolina Sauce Company, and to save you more money! Here are some of the updated gift sets:

*Fruits On Fire, featuring a variety of fruity hot sauces and now including the ever-popular Melinda's Mango Habanero Sauce

*Ginger Lover's Gift Set, now at a new low price of only $15.00!

*Hot & Saucy Romance Gift Set, featuring love-inspiring hot sauces and now including a tin of spicy-sweet Hot Honeys (honey-roasted chipotle peanuts)

*Mango Madness Gift Set, with mango infused hot sauces and marinades, now at the new low price of $25.99!

Zestfully yours,

Saturday, February 23, 2008

Best Selling North Carolina Products for 2007

The following were the top-selling North Carolina products at the Carolina Sauce Company for 2007. If you're looking for the best NC barbecue sauces and other great products from North Carolina, you won't go wrong with any of these!

1. Wells Hog Heaven BBQ Sauce, a perenially popular eastern NC style vinegar-based BBQ sauce enhanced with just a touch of sugar and smoke to help round out the sharp vinegar edges, and just enough pepper to keep things interesting

2. Capsicana Zing Sauce: Zestfully spicy without being hot, Zing has a slightly sweet finish that makes this one of our most "food friendly" all-purpose sauces (and it comes with recipes!)

3. Carolina Swamp Sauce, a unique grilling sauce that's *not* traditional NC BBQ sauce but rather a gourmet blend of seasonings in a vinegar-tomato-worcestershire base

4. Blue Tick Dressing, a gourmet raspberry-red wine vinaigrette with poppyseeds that's not too sweet and makes a wonderful marinade as well as salad dressing

5. Scott's Barbecue Sauce: a spicy-hot vinegar-based eastern NC barbeque sauce made from a family recipe dating back to 1917

6. Carolina Cupboard Eastern NC BBQ Sauce, a spicy-sweet vinegar-based BBQ sauce with no tomatoes

7. Bone Suckin' Barbeque Sauce, a western NC style BBQ sauce made with tomatoes and apple cider vinegar, with a tangy, slightly sweet & smoky flavor

8. Adams Rib Rubb: Spicy-sweet and perfect for ribs, pork and other meat

9. Carolina Treet: More than just a barbecue sauce, this thick and flavorful vinegar-based BBQ and cooking sauce also works on the stove and in the oven with meats and poultry

10. Jim's Own Homestyle BBQ Sauce, a Piedmont style BBQ sauce that achieves the perfect blend of vinegar tang, tomato sweetness and peppery spice

Zestfully yours,

Friday, February 22, 2008

UPDATE: Ruth's Hot Mango Sauce

Well, that didn't take long: Our last 2 bottles of Ruth's Hot Mango Sauce were purchased today, which means the Ruth's Mango Sauce era has come to a close. But mango hot sauce lovers should not despair, as there are still several other zesty, fruity, fiery and delicious mango-based hot sauces available from the Carolina Sauce Company, including:

*Big John's Famous Key West Mango Fandango Hot Sauce, blending mangoes with other tropical fruits and scotch bonnet peppers, all in a thick, sweet/savory honey and mustard base. This gem of a sauce is incredibly good on conch fritters, coconut-battered shrimp, and anything off the grill!

*Blair Q Heat Mango Habanero Sauce: More than just a mango habanero hot sauce, this gourmet sauce from Blair's can also be used for basting and grilling

*Conquering Lion Hickory-Smoked Mango Hot Sauce: This all-natural, mostly organic hot sauce is for serious chileheads who like XXX Hot habanero sauces with rich smoky undertones, a thick & hearty texture, and just a touch of mango.

*Maui Pepper Co. Mango Meltdown: this tropical treat is from Florida, not Hawaii, and its sweet mango flavor is tempered with a splash of apple juice and just enough habanero pepper to bring the heat level to medium.

*Maui Pepper Co. X-treme Mango Meltdown, preserving the palate-pleasing sunny flavor of the original Mango Meltdown Sauce, while ratcheting up the heat level with additional habanero peppers

*Melinda's Mango Habanero Sauce: A longtime Caribbean favorite among habanero and mango fans!

We also have a Mango Madness Gift Set comprised of several mango hot sauces plus a bottle of Wahoo Willie's Mango Vinaigrette, blending tangy green mangoes with lime juice and sesame seeds for a versatile marinade and dressing. We'll soon be updating this gift set as well as others that included Ruth's Mango Sauce, to feature a different mango sauce that we hope you'll enjoy at least as much as Ruth's.

Zestfully yours,

Thursday, February 21, 2008

Ruth's Mango Sauces

We were saddened to learn earlier this week that Ruth's Mango Sauces have been discontinued by the manufacturer. These fruity-spicy Jamaican sauces were always hard to keep in stock, not only because they had a loyal following among our customers, but also because the manufacturer frequently experienced production problems, causing occasional product shortages. Ruth's Mango Sauces were always worth the wait, however, because of their tropical ripe mango flavor, tongue-pleasing thick texture, and zesty spice blend. The Original Ruth's Mango Sauce was spicy without being hot, making it a user-friendly table sauce that complemented grilled foods, fish and seafood. The Ginger version blended the palate-cleansing zip and bite of fresh ginger into Ruth's original mango base. The Hot version featured Caribbean hot peppers added to the original mango base to create a fiery sweet-fruity hot sauce for mango lovers and chileheads.

Unfortunately, these tasty sauces are now a thing of the past......... EXCEPT for two (2) last bottles of Ruth's Hot Mango Sauce, which we were able to scrounge up (ok, the truth is that I had misplaced them last week while selecting products for our Moving Sale, and only found them tonight when our inventory numbers didn't match). So this is it, folks, your LAST CHANCE to order Ruth's Hot Mango Sauce! Don't delay: once these 2 bottles are sold, the sauce will be gone forever.

Zestfully yours,

Wednesday, February 20, 2008

Sweet & Spicy Asian Fusion Shrimp

Here's the latest recipe submitted to our Feb/March Recipe Challenge:

1 lb raw shrimp, shelled & deveined
1 cup peanut oil
1/2 cup julienned bamboo shoots
1/2 cup thinly sliced green onions (white and green parts)
1/4 tsp minced fresh ginger root
3 to 4 cloves Twenty Pepper Garlic, minced
1/4 tsp Dave's Gourmet Garlic Chile Sauce
2 Tbs sugar
1/2 cup ketchup
1 Tbs soy sauce
3 Tbs Busha Browne's Spicy Hot Pepper Sherry
1 Tbs toasted sesame seeds
3 Tbs water
1 Tbs cornstarch

In a small bowl, combine the bamboo shoots, green onions, ginger, Twenty Pepper Garlic, and Dave's Gourmet Garlic Chile Sauce. In another small bowl, stir together the ketchup, sugar, Busha Browne's Spicy Hot Pepper Sherry, soy sauce and sesame seeds. Mix the water and cornstarch in a mug or another small bowl, stirring well (I use a small jar with a tight lid so I can shake vigorously to combine).

Heat the peanut oil in a wok or large skillet to 400 degrees. While the oil is heating, place a large strainer over a bowl (for draining the cooked shrimp and reserving the oil). When the oil reaches 400 degrees, carefully add the shrimp and stir-fry until cooked, about 2 minutes. Carefully pour the cooked shrimp and oil into the strainer to drain. Set the strainer with the shrimp aside, and spoon out 2 Tbs of the strained oil back into the wok or skillet. Heat those 2 Tbs of oil until hot (when a piece of green onion sizzles when dropped in). Add the bamboo shoot mixture from the first bowl and stir-fry for 1 minute. Add the drained shrimp and stir-fry for half a minute, then pour in the ketchup mixture from the second bowl. Stir well to blend and stir-fry for another 30 seconds. Re-stir (or shake) the cornstarch & water mixture and pour into the wok or skillet, stirring to combine. Continue to cook and stir until the sauce is thickened. Remove from heat, and serve with white rice or Asian noodles. Serves 4.

Zestfully yours,

PS: submit your favorite recipes to our Feb/March Recipe Challenge, and receive coupons for your favorite Carolina Sauce Company products!

Monday, February 18, 2008

Carolina Sauce Newsletter: Moving Sale!

The Carolina Sauce Company is moving! We're relocating our warehouse and office in March, and YOU get to cash in on this exclusive sale so that we'll have less stuff to move! There are two ways to save money:

A. Place an order for $40 or more in products now through February 29th and enter the coupon code "News208A" to get 10% off the product total! Better yet, if your order is for $100 or more in products, enter the coupon code "News208A" to get 10% off the product total AND a full-size product of our choice (with recipes included) as a FREE GIFT!

B. Order any of the following products now through February 29th and enter the coupon code "News208B" to get 10% off the product price - no minimum purchase required! Don't delay - some of these products are currently low in stock, and we won't be restocking until after we've moved, so act now to save big!

Hot Sauces
Ass Kickin' Hot Sauces, all flavors (Cajun, Garlic and Horseradish)
Blair's Mega Death Sauce, mega-crazy hot, with a skull keychain and "holographic" label
Burning Asphalt racing-themed hot sauces, all flavors (Habanero, Garlic, Jalapeno, and Sweet Hot Garlic)
Da Bomb Ground Zero, one of the hottest ultra-hots on the market
Hog's Breath Key West Red Hot Sauce from the famous Hog's Breath Saloon
Hog's Breath Key West Extra Hot Sauce, the spicier, hotter hot sauce from the famous Hog's Breath Saloon
Kato's Down South Hot Sauce, a traditional style scotch bonnet sauce - like fiery sunshine in a bottle!
Mad Dog Inferno Hot Sauce, a seriously fiery all-purpose hot sauce
Marie Sharp's Grapefruit Pulp Hot Sauce, an exotic blend of grapefruit and habaneros (not a sweet sauce!)
Marie Sharp's Hot Habanero Pepper Sauce, the original habanero hot sauce from Belize that put Caribbean hot sauces in the spotlight
Marie Sharp's Orange Pulp Hot Sauce, a citrusy blend of oranges and yellow habaneros (not a sweet sauce!)
Mountainman Roast Corn Garlic Chipotle Hot Sauce, rich smoky flavors masterfully blended with roasted corn and fiery chipotles
Ring of Fire Chipotle Garlic Sauce, a thick, homestyle southwestern sauce that begs for Mexican and Tex-Mex food, comes in a generous 12.5oz bottle
Ruth's Mango Sauces, all flavors (Original, Gingery, and Hot)
Toad Sweat Dessert Hot Sauces, all 4 flavors (Cranberry, Chocolate Orange, Key Lime, and Lemon Vanilla) - fabulous on cheesecake and ice cream!

BBQ and Grilling Sauces
Greg's Happy Sauce, an award-winning grilling sauce, marinade and cooking sauce that comes with lots of recipes!
Jim's Own Homestyle BBQ Sauce (pint jar), an award-winning tangy, slightly sweet tomato-vinegar Piedmont NC style barbecue sauce for pork, beef and chicken
Jim's Own Hot BBQ Sauce (pint jar), using the same old-fashioned recipe as the original and adding a hefty dose of hot peppers
Little Boy's Chicken Splash, sweet and tangy, slightly spicy, and great on meats as well as chicken
Nando's Sweet Apricot Cooking and Grilling Sauce, versatile South African sauce that's wonderful on pork and poultry, whether grilled or cooked on the stove or in the oven
Ole Time Barbecue Sauce, a tangy NC vinegar-tomato BBQ sauce that's great on pork, beef & chicken
Ole Time Hot Sauce, a traditional eastern NC vinegar & hot pepper BBQ sauce that's perfect on pulled pork, collards and more
Orelly's Brown Q Sauce, made from an authentic Jamaican recipe, this traditional caribbean brown sauce is great for exotic meats and game, as well as beef, pork and chicken

Marinades and Dressings
Sunfire Original Marinade & Sauce, a zippy red vinegar marinade that adds gourmet flavor to meats, chicken seafood & veggies, and comes with a recipe brochure!
Sunfire Garlic Marinade & Sauce, with the same gourmet red vinegar recipe as the original, plus a healthy helping of garlic to add zesty flavor to anything!

Mustards and Salsa
Ass Kickin' Habanero Mustard, a zesty Dijon mustard spiked with hot peppers and southwestern seasonings
Peppers Chipotle Smoked Corn Blue Crab Salsa, a fiery, smoky tomato salsa made with real Maryland blue crab!
Peppers Zesty Blue Crab Salsa, a hot & spicy tomato salsa made with real Maryland blue crab, hot peppers and horseradish for extra zip!

Jamaican Jerks
Dave's Gourmet Jammin' Jerk Sauce, a lively table sauce for splashing on authentic jerk flavor on any dish
Orelly's Jerk Q Sauce, a thick, rich all-purpose jerk sauce that also doubles as a barbecue and grilling sauce, and works wonders in a crock pot
Walkerswood Hot and Spicy Jamaican Jerk Sauce, a versatile table sauce full of fruity tropical flair that's perfect for adding real Jamaican flavor and fire to any dish

Remember to use coupon code "News208A" for orders of $40.00 or more, or coupon code "News208B" when ordering any of the above products, to get 10% off. Don't delay - the savings end on February 29th, or when supplies run out, whichever occurs first!

Donate to Operation Sauce Drop, Receive A Coupon!

Operation Sauce Drop is our non-profit project to send FREE gift boxes of sauce to US military personnel stationed abroad. The troops really appreciate the gift boxes, as you can see from our feedback page. At the time of this writing, we've sent gift boxes to more than 130 servicemen and women, thanks to the generosity of our donors. The problem is, we have a waiting list of over 110 servicemen and women waiting for a gift box (and the list grows daily), but we are all out of money! Here's how you can you help, and receive a Discount Coupon for yourself: Simply make a donation of $5 or more through March 15th, and include the term "NewsOSD208" in the COMMENT section of your order form (or in an email to us if you donate separately). We'll email you a Carolina Sauce Company Discount Coupon for 10% off your next product order, good through Dec. 31, 2008, to thank you for your donation!

First New Products of 2008

Southern Twang Dry Rub is an all-natural, sweet and savory award-winning seasoning that captures the rich, tomato-citrusy flavor of Southern Twang Grilling Sauce. Use it as a dry rub on ribs, meat, poultry and seafood, or as a condiment with vegetables, soups and stews. Southern Twang Dry Rub is made in North Carolina. Another NC original is Texas Pete Hot Sauce, which is now available in a new Garlic recipe and a fiery Hotter recipe. Like the original version, Texas Pete Garlic Hot Sauce and Texas Pete Hotter Hot Sauce are perfect for making Buffalo style chicken wings, and will provide straightforward peppery heat and vinegar tang to any food without changing its flavor profile. Texas Pete Hot Sauces are also ideal as breakfast hot sauces for eggs, hash browns, sausage and more!

Zestfully yours,

Sunday, February 17, 2008

Pepper Sherry Fish

Here's another tasty recipe from our Feb/March Recipe Challenge:

4 white fish fillets (e.g., flounder, catfish, tilapia), about 4 oz each, fresh or frozen and thawed
2 Tbs butter, melted
1/4 cup chopped onion
1 garlic clove, minced
1 cup sliced fresh mushrooms
1 Tbs butter
1/4 cup sour cream
1 Tbs flour
1/2 cup chicken broth
1 Tbs Busha Browne's Spicy Hot Pepper Sherry
Snipped fresh chives as an optional garnish

Use a pastry brush to brush both sides of the fish fillets with half of the melted butter, then sprinkle each fillet lightly with paprika. Roll up each fillet starting with the narrow end, and secure each roll with wooden toothpicks. Stand the rolls on a broiling pan and brush the tops with some of the remaining melted butter. Place under the broiler (about 4 inches from the coils) and broil for 8 to 10 minutes, checking to make sure they're not burning. Remove broiler pan from oven and use tongs to carefully turn each roll over. Brush with remaining melted butter and broil for another 8 minutes or until the fish flakes easily (test with a fork). Remove from oven.

While the fish is broiling, melt 1 Tbs butter in a medium saucepan over medium heat, and saute the onion, garlic and mushrooms until tender. In a small bowl, combine the sour cream and flour, then stir in the chicken broth. Add this into the saucepan with the onion mixture. Cook over medium heat while stirring, until the sauce is thickened and bubbly, then cook an additional minute while stirring. Add the pepper sherry and stir to mix well and heat thoroughly. Remove sauce from heat.

Place the fish rolls on a serving platter and spoon some of the sauce over the rolls. Place the remaining sauce in a small bowl for serving on the table. Sprinkle the rolls with snipped fresh chives, if desired. Serves 4.

Zestfully yours,

PS: Don't forget to submit your favorite recipes for the Feb/March Recipe Challenge, and receive coupons for your favorite Carolina Sauce Company products!

Saturday, February 16, 2008

2007's Best-Selling Wing Sauces

March Madness is right around the corner, and what better way to enjoy the games than with a huge pile of chicken wings with your favorite sauce! Whether you're a purist who prefers authentic Buffalo-style hot wings, or an adventurer seeking creative flavor combinations for your chicken wings, you're sure to pick a winner when you select from our list of 2007's Top Eight Best-Selling Wing Sauces from the Carolina Sauce Company:

1. Anchor Bar Original Buffalo Wing Sauce: This is THE sauce that put Buffalo, NY on the map as the birthplace of Buffalo style hot wings!

2. Wahoo Willie's Jamaican Wing Sauce: A creative fusion of spicy Jamaican jerk seasonings with a thick buttery base make this unique NC wing sauce a terrific new taste sensation

3. Anchor Bar Suicidal Wing Sauce, for "suicidal heat level" hot wings

4. Anchor Bar Honey BBQ Wing Sauce: Mild on the heat scale but overflowing with sweet, rich BBQ flavor (folks who enjoy saucy ribs absolutely LOVE this wing sauce)

5. Anchor Bar Hotter Buffalo Wing Sauce: When ordinary Buffalo wings aren't hot enough, but you don't want to blow out your taste buds, go with Anchor Bar's Hotter recipe!

6. Hot Wings Gift Set, featuring four different wing sauces, one for every taste and preference.

7. Scorned Woman Wicked Wing Sauce: With its flavorful herb butter base and its pleasantly peppery heat level, this rich and mellow wing sauce is a delicious alternative to traditional hot wings

8. Texas Pete Buffalo Style Wing Sauce, an honest to goodness hot wing sauce from NC that makes real Buffalo style chicken wings

Zestfully yours,

Friday, February 15, 2008

Texas Pete Hot Sauce: 2 New Flavors!

Texas Pete Hot Sauce is made in Winston-Salem, NC (not in Texas!) and is a pleasantly peppery vinegar-based hot sauce rating a mild-medium on my personal heat scale (to give you a better relative heat level, you should know that I love habanero peppers and fiery foods from India, Asia, Latin America and New Mexico). The original Texas Pete Hot Sauce has been on the market for years, and is the quintessential hot sauce for making homemade Buffalo-style chicken wings. In fact, the label on the bottle has a recipe for authentic Buffalo wings. Recently, Texas Pete introduced two new flavors, both based on their original recipe. The new Texas Pete Garlic Hot Sauce is in the same heat range as the original, but is perked up with plenty of garlic powder. This makes it an ideal seasoning for spicing up Italian, Mexican and stir-fry dishes, and for making garlic hot wings and splashing on fries and other finger food. For folks who prefer more fiery fare but want an honest hot sauce that won't interfere with a food's flavors, there's the new Texas Pete Hotter Hot Sauce. This baby is easily double the heat level of the original Texas Pete, and is exactly what the doctor ordered for seriously hot homemade Buffalo wings (as well as for anything that needs added firepower while preserving the original flavors of the dish). Both new flavors are now available in 6 oz bottles from the Carolina Sauce Company.

Zestfully yours,

Thursday, February 14, 2008

Bull Shots and Spicy Hot Cocoa

Here are two hot & spicy beverages for two, one savory and one sweet, to enjoy this Valentine's Day.

Bull Shots: Fill two microwaveable mugs with beef broth, and heat in microwave at high for 1 1/2 to 2 minutes or until hot. Add Busha Browne's Spicy Hot Pepper Sherry to taste, about 1 tsp per mug. Stir and enjoy as an aperitif.

Spicy Hot Cocoa
4 Tbs sugar (or the equivalent using a sugar substitute)
2 Tbs unsweetened cocoa powder
1/4 tsp ground cinnamon
2 cinnamon sticks, for garnish
Cayenne pepper
2 cups milk (regular, low fat or skim)
1/2 tsp vanilla extract

Mix sugar, cocoa powder, ground cinnamon and a dash of salt in a saucepan. Stir in milk and heat over medium heat until hot (but not boiling), stirring often. Cook for 2 minutes at no more than a very gentle simmer. Remove from heat and stir in vanilla. Pour into 2 large mugs, garnish with a cinnamon stick in each and a dash (to taste) of cayenne pepper on top.

Zestfully yours,

PS: Not in the mood for love? Recently scorned, or celebrating a breakup? Looking for a Valentine's Day antidote, or a way to say "good riddance"? Then spice up your life with the "Love Stinks" Gift Set, or treat yourself to the Scorned Woman Gift Set!

Wednesday, February 13, 2008

2007's Best-Selling Marinades & Dressings

Looking to add some zest to your salads? Tired of the same old boring store-bought marinades for roasts and chicken? Ready to wake up your tastebuds and get them out of the winter doldrums? Then get yourself one or more of the following best-selling dressings and marinades, as voted on by Carolina Sauce Company customers throughout 2007!

1. Blue Tick Dressing, a berry-infused and poppy seed-flecked dressing and marinade from NC that's sure to perk up any salad and also doubles as a meat marinade

2. Greg's Happy Sauce: This Carolina Sauce Company original has won multiple awards as a gourmet marinade, grilling and all-purpose cooking sauce for meat, poultry, game and seafood. Comes with free recipes, and currently on sale!

3. Signolia's Balsamic Vinaigrette: Handmade in small batches from a family recipe, this herb-infused dressing and marinade is intensely rich, with a delightful nutty taste thanks to a touch of soy

4. Nando's Lime Cilantro Marinade & Grilling Sauce, a citrusy-spicy South African sauce that's wonderful with fish, seafood, poultry and vegetables

5. Thomas Sauce, a longtime North Carolina favorite that complements meats and poultry, and can double as a tangy tomato-vinegar BBQ sauce

6. Dave's Gourmet Soyabi Sauce: Blending wasabi with soy sauce, this Asian-inspired creation pairs well with sushi, seafood, Chinese dishes and even steak!

7. Big Daddy's Marinade, a peppery vinegar-based marinade from NC that'll tenderize the toughest meats while infusing them with terrific flavor. Comes with recipe ideas!

8. Red Tide, a Mediterranean-inspired dressing and marinade made with sweet bell peppers, Italian herbs and spices, from the makers of Carolina Swamp Sauce

9. Nando's Sundried Tomato & Basil Marinade: Made in South Africa, this richly flavored sauce is captures the essence of Portuguese colonial cuisine and is spiked with a touch of peri peri pepper

10. Wahoo Willie's Carribean Ranch Dressing: This thick and creamy concoction blends ranch dressing with peppery caribbean spices for a unique taste sensation that will wake up your salads, sandwiches and seafood dishes (it's fabulous with fried or boiled shrimp!)

Zestfully yours,

Tuesday, February 12, 2008

Making Ginger and Garlic Pastes

One of the first cookbooks I ever bought was titled, simply, "Indian Cooking", by Lalita Ahmed. At the back, it included explanations and descriptions of ingredients that are less common in Western cuisines, such as panch-phoran (an Indian blend of 5 spices that's very different from Chinese 5-spice blends), baisen (chickpea flour) and different types of rice. There were also simple instructions on how to make garlic paste and ginger paste, staples in many Indian recipes. I buy fresh ginger root and garlic heads to make a bunch of each paste, and then I use a measuring teaspoon (not a regular eating teaspoon) to spoon out 1 tsp sized portions onto a sheet of wax paper spread on a cookie sheet. I use a separate cookie sheet for each paste so that I don't inadvertently mix them up. I then place each cookie sheet in my freezer, and when the teaspoon-size portions are frozen solid, I peel them off the wax paper and place them in appropriately labeled freezer bags or containers. That way, I have a handy supply of 1-tsp portions of ginger paste and garlic paste in my freezer ready to use whenever I make Indian food!

Here's how to make ginger paste from fresh ginger root:
Starting with an 8 oz. piece of fresh ginger root, peel and cut into small chunks. Place in a blender or food processor with 1/2 cup of water and process until you have a smooth paste. You can store the paste in a non-metal airtight container in the fridge for a week or so, or freeze in 1 teaspoon portions. You can multiply or divide this recipe for the amount of ginger root you have.

Here's how to make garlic paste:
Follow the same instructions as for ginger paste, but use 8 oz of peeled garlic cloves instead.

Zestfully yours,

Monday, February 11, 2008

Indian Shrimp Curry

I've specified that this curry recipe is Indian to differentiate it from Thai and other curries that also may feature shrimp. This hot & spicy recipe will provide a more authentic Indian flavor than one using commercial curry powder. Don't be intimidated by the long list of ingredients, as this is really easy to make. If you can't find ghee, ginger paste or garlic paste in your grocery store, check a gourmet or specialty foods store, or Indian or Asian markets. Tomorrow I'll tell you how I make my own ginger paste and garlic paste.

1 lb raw, peeled large shrimp
3 Tbs ghee (Indian clarified butter) or vegetable oil
1 Large onion, peeled & chopped
1 inch stick cinnamon
1 Bay leaf
6 cloves
6 green cardamom pods (DON'T substitute black cardamom or powdered cardamom!)
1 tsp ginger paste
1 tsp garlic paste
1/2 to 1 tsp (to taste) ground red pepper or cayenne
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp salt
1 1/2 cup canned crushed tomatoes, undrained
1 green bell pepper
1 to 2 hot green chiles (jalapenos will work), chopped
2 sprigs cilantro, chopped

Melt the ghee (or heat the oil) in a large frying pan on medium-hot heat. Add chopped onion and fry until softened, about 3 to 4 minutes. Add the cinnamon, bay leaf, cloves and cardamom, fry for 1 minute and then add the garlic and ginger pastes. Stir to blend well and fry for about half a minute. Stir in the tomatoes and bell peppers and bring to a boil. Add the shrimp, bring to a simmer, cover and reduce heat to medium. Cook until shrimp is done, checking occasionally to stir and adding just a bit of water (ideally from the canned tomatoes) if it looks too dry. Be careful not to overcook! As soon as shrimp is done, stir in the hot peppers and cilantro. Serve over plain rice. Serves 4 as a main course.

Zestfully yours,
Carolina Sauce Company, Inc.

PS: Do you have a hot & spicy recipe you'd like to share, and get a money-saving coupon in return? Then check out our Zesty Recipe Challenge!

Sunday, February 10, 2008

REMINDER: Valentine's Day Sale Ends Thursday!

It's not too late to order a savory, spicy, saucy and tasteful Valentine's gift for your sweetheart, and you can still take advantage of our Valentine's Day Sale through Thursday. Don't delay, and place your order today from the Carolina Sauce Company - We can even give you some hot Valentine's Day Gift Ideas!

And don't forget to let our troops know you're thinking of them: Send them an Operation Sauce Drop gift box! Make a donation in February and we'll send you a free gift if you mention this Blog - details here.

Zestfully yours,

Saturday, February 9, 2008

2007's Best-Selling Jerks and Curry

Jamaican jerk seasonings, marinades, spices and rubs are very easy to use and provide a simple way to add exotic island flavor to fish, chicken, meats and even vegetable dishes. The same is true of curry sauces, which are found in Caribbean, African and Asian cuisines (in addition to Indian, of course). The following are the Top Ten Best-Selling Jerk and Curry products from the Carolina Sauce Company in 2007:

1. Walkerswood Traditional Jerk Seasoning, an authentic jerk paste blending Jamaican spices and herbs in a scotch bonnet pepper base

2. Walkerswood Jonkanoo Pepper Sauce: Named after a colorful festival with West African origins, this sunny table sauce is full of tropical flavor and peppery flair

3. Wahoo Willie's Jamaican Wing Sauce: This unusual hot and spicy chicken wing sauce fuses Jamaican jerk flavor in a peppery-buttery base for a unique taste sensation

4. Busha Browne's Authentic Jerk Seasoning, an intense Jamaican jerk paste that traces its origins to colonial times

5. Pluto's Organic Jerk Sauce, Mild: Certified organic and made in NC by a Jamaican ex-pat, the rich flavor and mild heat level make this tasty jerk sauce a favorite with kids as well as adults

6. Walkerswood Hot & Spicy Jerk Sauce, a pleasantly peppery-fruity table sauce that lets you splash tropical flavor and fire onto any dish

7. Walkerswood Spicy Jerk Marinade: Simply pour on meat, poultry or fish, marinate in the fridge a couple of hours or overnight, and then bake, roast, broil or grill for real Jamaican flavor

8. Nando's Curry Coconut Cooking & Grilling Sauce, an award-winning South African curry sauce that's full of exotic flavor with a touch of heat from peri-peri peppers

9. Pickapeppa Hot Spicy Jerk Seasoning, another intensely concentrated traditional jerk paste from Jamaica, with a hint of sweetness from raisins and a touch of cane sugar

10. Pluto's Caribbean Bliss Original Hot Spice Blend: Use this dry blend of Caribbean herbs and spices as a dry rub, sprinkle-on table seasoning, or recipe ingredient

Zestfully yours,

Friday, February 8, 2008

Zesty Cocktail Sauce & Tartar Sauce

I'd like to tell you about two homestyle condiments that folks who love seafood and folks observing Lent might want to try. The first is Thomas Fish Camp Cocktail Sauce. Made from an old family recipe born in early North Carolina fish camps, Thomas Cocktail Sauce is thick, tomato-rich and tangy. This old-fashioned cocktail sauce gets its zip from mustard and horseradish. Of course it's perfect for shrimp cocktail, but it's also a zesty topping for fried, baked, steamed or broiled fish, a peppy condiment for crab cakes and fish sandwiches, and even a dip for french fries, hushpuppies, and raw or fried veggies (it's wonderful on fried okra!). For those of us watching our waistlines, I'm happy to report that Thomas Fish Camp Cocktail Sauce is naturally fat-free. In fact, it's all natural, too!

If creamy tartar sauce is more your style, then Thomas Fish Camp Tartar Sauce is for you. Its origins are the same as the Thomas cocktail sauce, and like the cocktail sauce Thomas Fish Camp Tartar Sauce is still made using the original family recipe. Packed with chunky sweet pickles and spiked with a touch of pepper and mustard, this thick and zesty tartar sauce is sure to please with its homestyle flavor and texture. Thomas Tartar Sauce is the classic condiment for fried fish and seafood, and it's delicate enough for steamed, grilled, baked or broiled seafood, too. But don't limit yourself: Use Thomas Fish Camp Tartar Sauce in place of mayo in sandwiches and salads (it's awesome with tuna salad!), or as a creamy-tangy dip.

Both Thomas Fish Camp Cocktail Sauce and Thomas Fish Camp Tartar Sauce are available from the Carolina Sauce Company!

Zestfully yours,

Thursday, February 7, 2008

Saving You Money & Helping to Save the Planet

If you've ordered from the Carolina Sauce Company, you might have noticed that the shipping box containing your order is *not* a fancy box displaying the Carolina Sauce Company name and logo. You also might have wondered about some of the packing materials, which can range from shredded newsprint and paper to mis-matched colors and types of packing peanuts to bundled-up plastic, etc. You might have even wondered where the boxes and packing materials are coming from. The answer is simple: we re-use the packing materials and boxes we receive when we order our inventory (provided the boxes are still sturdy and the packing materials are clean), AND we also have a network of environmentally conscious friends and businesses that supply us with their excess reusable boxes and packing materials.

Why do we do this, instead of using pretty, brand-new boxes with our logo, pristine packing peanuts or other such "virgin" packing materials? For two reasons: First, by re-using boxes and packing materials instead of buying them, we keep our costs low and pass on the savings to YOU, the customer. We often have folks ask us how it is that we can keep our prices so low compared to our competitors, and this is one big reason why we can.

The second reason we re-use boxes and packing materials is because we support recycling and the reduction of waste heading to our landfills. Re-using boxes instead of buying new customized boxes means fewer trees and other resources are used to manufacture and print new ones. We shred newspapers, junk mail, scrap paper, magazines and even phone books instead of tossing them in the trash, to create soft (and absorbent!) cushioning for sauce bottles. The packing peanuts, air pillows, styrofoam, most of the bubble wrap we use, etc. are also receiving a "second life" instead of spending eternity in a landfill, polluting the environment.

So by shopping with Carolina Sauce Company, not only do you save money but you help save the planet!

Zestfully yours,

Wednesday, February 6, 2008

2007's Best Selling Mustards

Tired of plain yellow mustard? Ready to liven up your sandwiches and recipes with a new zesty mustard? Then our list of 2007's Top Eight Best-Selling Mustards is the place to start, and they're all available from the Carolina Sauce Company!

1. Scorned Woman Mustard: My personal favorite because of its hearty texture, peppery heat, and flavorful blend of herbs and spices that really give this mustard character

2. Bone Suckin' Mustard: Pleasantly sweet and not too hot, a "grown up" alternative to cloyingly sweet store-brand honey mustard spreads and dips

3. Dave's Hurtin' Habanero & Honey Mustard, perfect for folks who want to add fiery habanero heat and a bit of sweet to their sandwiches

4. Texas Pete Honey Mustard Sauce, tangy-sweet and pourable as a salad dressing or dip as well as a condiment

5. Mustard Lover's Gift Set: Featuring 5 of our most popular mustards at a reduced price, making this Gift Set ideal for folks who love mustard

6. Dave's Gourmet Insanity Mustard: Quite possibly the hottest mustard on the planet - not for tender tongues!

7. Burning Asphalt White Wine Dijon Mustard: A sophisticated gourmet condiment and dip that's fabulous with sandwiches, raw veggies, cheese & crackers, smoked sausage, and more

8. Ass Kickin' Mustard: A dijon-style mustard that's spiked with habanero peppers and horseradish, with just a touch of honey to round out the spiciness

Zestfully yours,

Tuesday, February 5, 2008

Mardi Gras Jambalaya

Here's our first recipe submitted for the Feb/March "Recipe Challenge" - and just in time for Mardi Gras!


1 cup rice
1 (3 lb) fryer chicken, cut into serving pieces
Slap Ya Mama Cajun Seasoning, your choice of the Black Pepper or White Pepper flavor
Flour for dredging
3 Tbs butter or margarine
1 large onion, chopped
3 stalks of celery, chopped (you can include the leaves)
1 green bell pepper, chopped
3 cloves garlic, minced
1 (16 oz) can tomatoes, undrained, chopped up
1/3 cup tomato paste
1 can of beer
1/2 cup chopped Tasso (spicy Cajun ham) or smoked sausage
1/4 to 1/2 tsp (or to taste) Mean Devil Woman Cajun Pepper Hot Sauce

Cook the rice according to package instructions and set aside. Season the chicken parts with Slap Ya Mama Cajun Seasoning, then dredge in flour. Melt the butter or margarine in a large heavy skillet, and fry the chicken until brown. Remove from skillet and place on a plate covered with paper towels to absorb excess fat. In the butter/margarine remaining in the skillet, saute the onion, celery, bell pepper and garlic until tender. Put the chicken back in the skillet, add the tomatoes, tomato paste, tasso or sausage, 1 teaspoon of Slap Ya Mama Seasoning, and the Mean Devil Woman Cajun Pepper Hot Sauce to taste. Stir, cover, and cook slowly until the chicken is tender (at least half an hour). Check regularly and add some of the beer as needed - you don't want this to stick to the bottom of the skillet or burn. Once the chicken is tender, stir in the cooked rice and add more beer if needed. Let simmer for 15 minutes to blend all the flavors. Serves 6, and leftovers freeze well.

Zestfully yours,

PS: Find out more about our Feb/March Recipe Challenge!

Monday, February 4, 2008

Gift Ideas for Valentine's Day

Looking for a unique way to say "I love you" this Valentine's Day? How about one or more of these romantically-named sauces, snacks and gifts:

*Hot Honeys: Spicy-sweet chipotle-seasoned peanuts, with "lipstick kiss" lips on the label!

*Jump Up & Kiss Me Hot Sauce, the Original Hot Sauce with Passion, in two luscious flavors

*Kiss of Fire Ultimate XXX Hot Sauce, full of fiery-hot flavor (don't worry, the label isn't X-rated)

*Spicy Tomato Love Apple Sauce: "Love apple" is an old-fashioned name for tomatoes, so consider this rich table sauce a romantically spicy alternative to ketchup!

*The Hot & Saucy Romance Gift Set from the Carolina Sauce Company, featuring 4 love-themed sauces for your beloved

*Carolina Sauce Company Gift Certificates, to let your sweetheart pick out his or her own gourmet treats

On a tight budget? Save some money when you assemble your own unique collection of sauces and snacks from our special selection of Valentine's Day Sale products!

Zestfully yours,

Sunday, February 3, 2008

Submit a Recipe in Feb/March, Get a Coupon!

Do you like to cook? Do you enjoy zesty sauces, seasonings, condiments, etc.? Do you like to save money? If your answer is YES, then this special offer is for you! During the months of February & March, send us your original recipe featuring one or more products available from the Carolina Sauce Company, and we will email you a coupon for 10% off the purchase price of the Carolina Sauce product(s) used in your recipe! Here's all you need to know:

*The recipe must be original (don't copy it from a recipe book, bottle label, product flyer, etc.), and Carolina Sauce Company will have the right to post the recipe on this Blog and the Carolina Sauce Company websites.

*At least one ingredient must be a product sold on the Carolina Sauce Company website, and the recipe must use more than a mere "dash", "drop" or other insignificant amount

*Please email your recipe to "sales AT carolinasauce DOT com" with the words "Blog Recipe" on the subject line of the email

*Only 1 recipe per person per week, please

*Please submit your recipe by no later than March 31st, and we will send you a coupon for 10% off the purchase price of the Carolina Sauce Company product(s) featured in the recipe, redeemable the next time you order the product(s) from the Carolina Sauce Company. Coupons will expire on June 30, 2008.

Questions? Just email us at "sales AT carolinasauce DOT com". Happy Cooking!

Zestfully yours,

Saturday, February 2, 2008

2007's Best-Selling Snacks

I bet you'll be re-stocking your pantry with favorite snacks after your current supply is depleted during the Super Bowl tomorrow. When you're ready to replenish your stocks, make sure to get one or more of 2007's Top Ten Best-Selling Snacks from the Carolina Sauce Company:

1. Buderim Ginger Bears: Made with real ginger, these Australian gummy bears have just the right amount of sweetness and zing to satisfy adult palates

2. Fried Pork Fatback, Traditional Flavor: Southerners have enjoyed these salty, combination tender/crunchy, no-carb treats for generations, and now you can too!

3. Fried Pork Fatback, Hot BBQ Flavor: Combining two North Carolina favorites - tender/crunchy old-fashioned fried fatback and peppery BBQ seasoning

4. Carolina BBQ Peanuts: Another perfect marriage of NC products - roasted peanuts and tangy BBQ spices

5. Hot Honeys: Honey Roasted Chipotle Peanuts - The name says it all!

6. Puffy Pork Rinds, Sweet Mild BBQ Flavor: These low-carb lightly crunchy fried "pillows" are seasoned with mellow BBQ flavors and are a favorite with kids as well as adults

7. Dave's Insanity Popcorn: For serious chileheads only, this microwave popcorn is seasoned with Dave's Insanity Sauce, and is INSANELY hot & spicy!

8. Puffy Pork Rinds, Salt & Vinegar Flavor: These puffy fried pork skins are addictive with their salty/tangy taste and light crunch

9. Traditional Pork Rind Cracklins: Another old-fashioned Southern snacking delicacy that's virtually impossible to find in stores, these kettle-fried pork rinds deliver a crispy, salty crunch

10. Popcorn Cracklins, Salt & Vinegar Flavor: These bite-sized pork cracklins are specially crisp-fried for a tender crunch, and the salty-tangy flavor pairs perfectly with your favorite brew

Zestfully yours,

Friday, February 1, 2008

February's Gift for Blog Readers

It's time to "cash in" for being a Blog reader and/or RSS Feed subscriber - all you need to do is help out a good cause:

Between now and Feb 29, make a donation of $5.00 or more to Operation Sauce Drop, and include a message or send us an email that mentions this Blog, and we will send you a coupon for 10% off the total of your next product purchase from the Carolina Sauce Company, good through June 30, 2008.

Better yet - If you place a product order in February AND you include a donation of $5.00 or more to Operation Sauce Drop as part of your order, just mention this Blog in the Comment section of your order and we'll send you the coupon for 10% off the total of your next product purchase AND we'll pick out a free sample of one of our products to send with your February order!

Bottom line: Donate $5.00 or more to Operation Sauce Drop in February, and you get a coupon for 10% off good through June 30th, 2008. If you include your donation as part of a product order in February, we'll send you the coupon AND a free product sample. ***Don't forget to mention this Blog to claim your free gift(s)!***

Zestfully yours,