
Use coupon code HALLOWEEN10 to save 10% off your product total at the Carolina Sauces online store, good on ALL products including on-sale items, gift sets, and, of course, the newly arrived Wells BBQ Sauce. This coupon is good ONLY through the end of October, and will expire at midnight on Halloween, October 31st, 2011. Here are some scary-looking and frightfully hot hot sauces and pepper extracts to get you in the Halloween spirit:
Blair's Death Hot Sauces, available in 6 hellish heat levels and flavors including Jalapeno Death with Tequila and the lethally-hot Ultra Death Sauce, plus a mini-bottle 4-pack, each full-size bottle comes with a skull keychain.

Our ever-popular Scary Sauces Gift Set (pictured above on right) with full-size bottles of You Can't Handle This Hot Sauce with the Devil label, Blair's After Death with the skull keychain, Satan's Blood in the old-fashioned "mad scientist" poison flask, and Widow No Survivors with a lifelike plastic black spider attached to the top, sold together at a special discount price that's less than you'd pay if you bought the sauces individually.
Remember to use the coupon code HALLOWEEN10 when you order any of the above from us to save 10% off the product total! Don't delay, because this coupon expires on 10/31/2011.
Additional scary products are available through our partner Insane Chicken, including:

Ahrun's Zombie Boogie Pineapple Habanero BBQ Sauce, a medium-hot tropical barbecue sauce so delicious, even brain-eating zombies can't resist it
Danny Cash's Jolokia Havoc Hot Sauce Flask, one of the coolest ghost-pepper hot sauces on the market because it comes in a reusable metal flask. Makes a great gift for your favorite Chilihead!
***Please note, the Halloween10 coupon doesn't apply to products purchased from our partners.***


October Recipe: Fiery Ghost Shrimp

Ingredients
1 Tbs butter
1 Tbs olive oil
4 cloves garlic, minced
1 tsp Ghost pepper flakes
1/2 cup white wine
1/2 lb peeled raw shrimp
1 tsp dried parsley
Heat the butter and olive oil over medium heat in a large pan until butter is melted. Add garlic and pepper flakes, saute until garlic is softened (just a few minutes). Add wine and shrimp, cook until shrimp turns pink. Stir in parsley. Serve over your favorite cooked pasta.
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Zestfully yours,
Gloria
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