Designed to smell & taste great, while the extreme heat level allows your mouth to surf the big ones. The delayed reaction scorching heat is real fun. With the great taste and fiery heat this sauce is placed #7 on our list of hottest sauces. Made in Rehoboth Beach, Delaware. 5 oz
Ingredients: Red wine vinegar, unsulphured molasses, onion, American garlic, Jalapeno pepper, cinnamon, cloves, herbs & spices.
This sauce has been mentioned on several different occasions.
Highlighted in a "Backburner" Article in Chile Pepper Magazine.
On the Food Network in 2001, when Chip Hearn was on describing his National Award Winning sauces.
It was also shown on the "Regis and Kathie Lee" show in spring of 1998.
Awards
2002 3rd Place Nationally Fiery Foods Challenge / Chile Pepper Magazine, XXX hot Category.
2000 2nd place Texas Fiery Foods Shootout-super hot division.
1999 2nd place Philadelphia Book & Cook Gourmet Show.
1999 3rd place National Fiery Foods Challenge-xxhot.
1999 2nd place National Fiery Foods Show Scovie Awards-triple hot.
1998 First Place Hootin' Hilton Fiery Food Show in Reno, Nevada
1997 2nd Place Food Distribution Magazine Hot Sauce Shoot-Out - Yow Category
1997 2nd Place in the Washington DC Fire in the Belly Hot Sauce Contest
1997 First Place in the Philadelphia Food and Wine Festival Hot Sauce Contest, Super Hot Division