New York’s own High River Sauces, proudly presents the 3rd Annual 2015 NYC Hot Sauce Expo

FOR IMMEDIATE RELEASE

September 29th   2014

New York’s own High River Sauces, proudly presents the 3rd Annual 2015 NYC Hot Sauce Expo. One of the most buzzed about food festivals in the country this year’s Expo will feature 45 different award winning hot sauce companies from various parts of the word. Complimented with free hot sauce tastings, craft beer, eating challenges, spicy food vendors, cooking demos, this year’s Expo will provide plenty of odd ball entertainment fun for the whole family.

April 24th & 25th

Brooklyn Expo Center

79 Franklin St.

Brooklyn, NY 11222

www.NYCHotSauceExpo.com

#NYCHSE
#NYCHotSauceExpo
#HighRiverSauces

With record crowds expected this year, the NYC Hot Sauce Expo promises to be one for the ages. With world record challenges, the Hot Sauce Hall of Fame induction ceremony and the prestigious Screaming Mi Mi Awards Show, one of the highest achievements you can be honored within the hot sauce industry. This year’s Expo will set the stage.

Mark your calendars and get ready for best 2 days of the year with the ultimate out of this world endorphin rush. The weekend promises to be packed with fellow chile heads, spicy food lovers and the BEST DAMN Hot Sauce Companies from around the globe. April 25th and 26th there isn’t a better place to be other than Brooklyn NY for the 2015 NYC Hot Sauce Expo. Don’t miss out.

The NYC Hot Sauce Expo Incentive: A jolt of capsaicin that will excite the nervous system into producing endorphins, which promotes a pleasant sense of well-being. Be Happy & Enjoy!!

For more information about the NYC Hot Sauce Expo please contact Steve Seabury: seabury32@optonline.net

Official website: www.NYCHotSauceExpo.com

Facebook: www.facebook.com/NewYorkCityHotSauceExpo

Instagram: www.instagram.com/highriversauces

Posted in Chili Pepper News |

Roasted Jalapeno Breakfast Burritos

A new post over at the Jalapeno Madness siteBreakfast Burritos with Roasted Jalapeno Peppers. So good! I love the combination of eggs with chorizo, but the roasted jalapeno peppers really brings it together. Bust out your favorite hot sauce for this recipe.

So delicious! A spicy breakfast recipe made with eggs and chorizo, shredded cheddar cheese, and plenty of roasted jalapeno peppers.

Breakfast Burritos with Roasted Jalapeno Peppers

Ingredients

  • 4 ounces chorizo
  • 4 large eggs
  • 4 jalapeno peppers, roasted and sliced
  • 1 small avocado, peeled and diced
  • Shredded cheddar cheese
  • 1 tablespoon crema
  • Hot sauce to taste
  • 2 large burrito tortillas

Cooking Directions

  • Heat a large pan to medium heat and add chorizo. Cook about 6 minutes, or until the chorizo is cooked through.
  • Beat the eggs in a bowl and add to the chorizo. Cook while stirring often, until the eggs begin to set but are still nice and moist, about 2-3 minutes. Remove from heat.
  • Heat another large pan to medium heat and add one tortilla at a time. Heat each about 1 minute, then flip and cook another minute until they are warmed and lightly browned.
  • Distribute egg-chorizo mixture over each shell, then top with jalapeno peppers, cheddar cheese, crema, avocado and hot sauce.
  • Fold and serve!

NOTE: Other great toppings are some diced white onion or chopped cilantro.

Originally posted here – http://www.jalapenomadness.com/recipe-breakfast-burritos-roasted-jalapeno-peppers.html

Enjoy! And if you enjoy our posts, perhaps you’ll enjoy our cookbooks!

Get more Jalapeno Pepper Recipes at Jalapeno Madness.

Posted in Chili Peppers, Jalapeno Peppers | Tagged , , , , , , |

Chili Beak Chili Oil

Chili Beak Chili Oil

Chili Beak Chili Oil

I recently received a jar of Chili Beak Chili Oil from Jason MccLure, co-owner at Chili Beak, and I’m happy to spread the word about this new product. There are a number of chili oils on the market, mostly mass produced fare typically devoid of true flavor. Artisanal oils like Chili Beak are such a welcomed addition to the marketplace because they bring oils that focus on flavor and ingredients. With roasted chilies, you get an excellent smokiness as well as a good portion of the sludge at the bottom of the jar.

I used the oil the first day with a large batch of lentil soup. I stirred a bit into the soup for cooking, but then drizzled a healthy portion over the top for serving, along with some grated Parmesan cheese, and it really popped. While it is high on flavor, it isn’t very spicy, though it isn’t meant to be. You can use it like you would any hot sauce – just drizzle it over your favorite foods for an extra flavor tone.

This is from Chili Beak: “We are a gourmet product and use only the finest ingredients we can find like sunflower oil over soy. We source our chiles from an amazing supplier in California that guarantees a superior chile. Even our salt (Real Salt from Utah) is top notch. This might be a most versatile daily gourmet spicy roasted chili oil out there.”

The bottle is 7 oz. It has a long shelf life of at least 6 months and doesn’t need to be refrigerated after opening unless it is not finished within 3 months.

Ingredients: Sunflower oil, chiles (chile de arbol is the primary), salt, toasted sesame oil and garlic. The use of simple high-end ingredients with an eye toward quality truly shows in the finished product.

If you’re interested in purchasing the product, and I recommend you do, here is the web site:

http://www.chilibeak.com

Use this special code and receive 25% off your entire order through Sept 28: michael25

Good luck and enjoy!

Posted in Reviews, Spicy Food Products | Tagged |

National Guacamole Day

National Guacamole Day

National Guacamole Day

National Guacamole Day! Three amazing words that will make your mouth water. Of course guacamole is delicious any time of year, but we’re ecstatic at Chili Pepper Madness that we have an entire day dedicated to this wonderful treat.

Most of us have tasted guacamole, and there are many variations. It is the ultimate appetizer dip, unlike any other. Recipes abound with an incredible variation of ways to prepare this delicacy but just about all guacamole recipes include a variation of some very specific ingredients. If you’re a guacamole lover, but are afraid of trying your hand at a homemade recipe, you might be tempted to run out to the store and purchase a pre-made mix, but put your fears aside. Making homemade guacamole is one of the easiest things to do with the right ingredients.

We have a great deal of information on the main site for you to help get going with your own homemade guacamole. See below!

Guacamole Information

Enjoy! And if you enjoy our posts, perhaps you’ll enjoy our cookbooks!

Posted in Appetizers, Chili Pepper News, Cooking Tips | Tagged , , , , , , , , |

Giant Szegedi Chili Pepper – and a Recipe

Giant Szegedi Chili Pepper

Giant Szegedi Chili Pepper

I recently received some interesting chili peppers from Jim Duffy at Refining Fire Chiles – the Giant Szegedi Chili Pepper.

The Giant Szegedi sweet pepper is originally from Hungary. It is a heart-shaped pepper that starts out whitish-yellow then ripens through orange to red when fully ripe, where it is at its sweetest. The fruit is about 4-1/2 inches long. It is a fleshy pepper with thick walls. The plants are typically very productive and hardy.

Nice and sweet and fleshy! Perfect for a stew. Speaking of…

Potato, Chorizo, Kale and Sweet Pepper Stew

Potato, Chorizo, Kale and Sweet Pepper Stew

Ingredients

  • 2 large sweet bell peppers, chopped
  • 6 ounces chorizo
  • 1 medium onion, diced
  • 2 cups chopped kale
  • ½ teaspoon ground mustard
  • ¼ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 3 cloves garlic, minced
  • 6 small potatoes, peeled and chopped
  • 2 cups chicken stock
  • Salt and pepper to taste
  • Crema or sour cream for topping
  • Chopped cilantro or parsely for topping

Cooking Directions

  1. Heat a large pot to medium heat. Add chorizo with peppers and onion. Stir and cook until the chorizo is nearly cooked though and peppers and onions have begun to soften about 5 minutes.
  2. Add kale and stir. Cook another 3-4 minutes to wilt the kale.
  3. Add ground mustard, cumin, chili powder and garlic. Stir and cook about 1 minute.
  4. Add chopped potatoes and stir.
  5. Add chicken stock and bring to a boil. Reduce heat to low and simmer about 15 minutes, or until flavors mingle, absorb, and the potatoes are cooked nicely through.
  6. Salt and pepper to taste.
  7. At this point you can mash the soup a bit for a thicker texture, or serve as-is. Serve into bowls.
  8. Top with crema and chopped cilantro or parsley!

Originally posted here at Chili Pepper Madness – Potato, Chorizo, Kale and Sweet Pepper Stew

NOTE: I got these sweet peppers from Jim Duffy at Superhotchiles.com, where you can purchase a great number of fresh chili peppers.

If you enjoy our recipes, check out our chili pepper cookbooks.

Posted in Chili Peppers, Recipes, Soups | Tagged , , , , , |

Sugar Rush Chili Pepper – and a Sauce Recipe

Sugar Rush Chili Peppers

Sugar Rush Chili Peppers

I received these Sugar Rush peppers from Jim Duffy at Refining Fire Chiles. They are quite spicy with a fruity flavor that is not unlike the habanero, but not as hot, perhaps as hot as a Cayenne pepper. It had the perfect amount of fruitiness to compliment the tang of a Mexican stiyle green table sauce, which usually have great flavor but are quite low on the heat scale. This version adds a bit of kick to it.

Sugar Rush-(Capsicum bacattum) – This is a rare Peach colored Capsicum bacattum variety from Peru that is very sweet. The heat level approaches habanero, but does not quite achieve it. It might be the only Peach colored Aji type we have ever seen. It is similar to the Aji Amarillo but much sweeter, which is why it’s called Sugar Rush. The Sugar Rush Chili plants will grow over 5 feet tall and will need staking. Like many Aji’s they have a long season but produce many peppers into the fall.

Hot Green Table Sauce with Sugar Rush Chili Peppers

Ingredients

  • 6 tomatillos
  • 6 Sugar Rush chili peppers
  • 4 cloves garlic
  • ½ cup chopped cilantro
  • Juice from 1 lime
  • Salt to taste
  • Olive oil as needed

Cooking Directions

  1. Preheat oven to 500 degrees, or the broil setting.
  2. Toss the garlic cloves in a bit of oil and salt, then wrap loosely in aluminum foil. Set into the oven and bake for a total of 20 minutes.
  3. Slice tomatillos and Sugar Rush chili peppers in half lengthwise and set them onto a lightly oiled baking sheet, skin sides up.
  4. Set into oven and bake for 12 minutes. Be sure not to get too close to the top heating element or the tops will burn too much.
  5. Remove all items from the oven and cool slightly.
  6. Place tomatillos, chili peppers, cilantro, and lime juice into a food processor. Process until smooth.
  7. Salt to taste and serve!

This recipe was originally posted at Chili Pepper Madness.

Posted in Chili Peppers, Recipes, Sauces | Tagged , , , , , |

2015 Scovie Awards Submission Deadline is Sept 5, 2014

Spicy food product makers! Just a note – the 2015 Scovie Awards Submission Deadline is Sept 5, 2014. Get your products ready for the spiciest food award around.

The Scovie Awards are done annually and recognize top fiery foods products from around the world. The Scovile Awards are named for Wilbur Scoville, the man who invented the chili pepper heat scale, and was created by Dave DeWitt, founder of the National Fiery Foods and Barbecue Show.

The deadline looms! Get more information below:

http://www.scovieawards.com/2015-scovie-awards-rules

Posted in Chili Pepper News | Tagged |

Aleppo Chili Pepper and a Mediterranean Style Salmon Recipe

Cooking with Fresh Aleppo Chili Peppers

Cooking with Fresh Aleppo Chili Peppers

I received another batch of fresh Aleppo Chili Peppers recently and incorporated them into a salmon recipe that I served up Mediterranean style. Aleppo Peppers are typically grown in Syria and are usually used in dried Aleppo seasoning form, which can be used in place of peppers like paprika or crushed red chiles, but if you can get your hands on some fresh Aleppo peppers, I believe you’ll enjoy the flavors.

They run about the same heat level as the jalapeno pepper, or just a bit hotter, at 10,000 SHU.

You can learn more about the Aleppo Pepper here.

This dish incorporates salmon, probably my favorite fish to cook with, but will work with many types. Give them a try and let me know how your fish choices turn out.

Mediterranean Salmon Wrap with Aleppo Peppers

Ingredients

  • 2 3-ounce salmon fillets
  • 10 Aleppo peppers
  • 4 ounces marinated artichoke hearts
  • 3 tablespoons crumbled feta cheese
  • Juice from 1 lemon
  • 1 teaspoon herbs de provence
  • 2 flatbread wraps
  • Salt to taste
  • Olive oil
  • Sliced tomato for serving

Cooking Directions

  1. Heat a large pan to medium-high heat and add a touch of olive oil.
  2. Add the Aleppo peppers and pan sear them, tossing often, until the skins are nicely charred but still a bit crisp.
  3. Remove peppers, cool, then remove stems and slice. Add to a mixing bowl.
  4. To the mixing bowl, add artichoke hearts, salt to taste, and juice from ½ a lemon. Toss and set aside.
  5. Season the salmon fillets with the herb mixture then sear in the same large pan on each side, about 4 minutes per side, or until cooked through.
  6. Lay out your flatbread wraps and layer each with feta cheese, Aleppo-artichoke mixture, and salmon.
  7. Toast in a toaster oven or in your oven at 350 about 2 minutes to crisp slightly.
  8. Add freshly sliced tomato, squeeze lemon juice over the top, wrap and serve!

    NOTE: I got my fresh Aleppo Peppers from Jim Duffy at Superhotchiles.com, where you can purchase a great number of fresh chili peppers.

    If you enjoy our recipes, check out our chili pepper cookbooks.

    Posted in Chili Peppers, Recipes, Salmon | Tagged , , , , , |

    Paprika Kalocsa Chili Pepper

    Paprika Kalocsa Chili Pepper

    Paprika Kalocsa Chili Pepper

    Paprika Kalocsa – (Capsicum annuum). The Paprika Kalocsa is very close in appearance to the Szegedi 179 Paprika variety, but it is thicker, nearly 3/4 of an inch and can grow to over 6 inches in length. The heat level is considered medium compared to other chili peppers. They ripen from green to dark red and have a rich paprika flavor with fruity tones. The Paprika Kalocsa can be dried for seasoning, stuffed, roasted or used to make sauces. The Paprika Kalocsa chili plants can grow up to 3 feet tall.

    I received these peppers from chile grower, Jim Duffy of Refining Fire Chiles. If you are in the market for chile pepper plants, seeds, powders or other rare chiles, Jim is your man. Tell him Mike from Madness sent you. Here is a recipe that utilizes the Paprika Kalocsa peppers.

    Mediterranean Hummus and Pepper Sandwich

    For this, I used the Paprika Kalocsa-(Capsicum annuum)-The Paprika Kalocsa is very close in appearance to the Szegedi 179 Paprika variety. But it is thicker almost 3/4 of an inch and can get over 6 inches in length. The heat level is considered medium compared to other chiles. They ripen from green to dark red and have a rich paprika flavor with fruity tones. The Paprika Kalocsa can be dried for seasoning, stuffed, roasted or used to make a nice sauce. The Paprika Kalocsa chile plants can grow up to 3 feet tall.

    Mediterranean Hummus and Pepper Sandwich

    Ingredients

    • 1 cup hummus
    • 2-3 Paprika Kalocsa peppers
    • 2 tablespoons chopped black olives
    • 4 tablespoons crumbled feta cheese
    • 2 French rolls (or pitas are great, too)
    • Olive oil as needed

    Cooking Directions

    1. Heat a large pan to medium-high heat.
    2. Slice the peppers in half lengthwise and remove the innards. Pan roast them in a bit of oil until the skins are charred, about 6-8 minutes or so, then flip and cook another 5-6 minutes. Remove from heat.
    3. Spread ½ cup hummus over the bottom of each French bread slice (or over the pita, if using pita).
    4. Chop the peppers and add them over the hummus.
    5. Top with black olives and feta cheese.
    6. Toast the sandwiches about 4-5 minutes, then remove.
    7. Drizzle with olive oil and serve!
    Posted in Chili Peppers, Recipes | Tagged , , , , , , |

    The Great Chicago Fiery Foods Show 2015

    The Great Chicago Fiery Foods Show 2015

    The Great Chicago Fiery Foods Show 2015

    A fiery food show is coming to the Chicago area next year. It’s time to spread the word! Jeremy Walsh, founder of Bigfat’s Hot Sauce, is the man in charge. Details are forthcoming and the show is still early in the setup process, but a date has been set as well as the location. Here is the latest information:

    Stephen M. Bailey Auditorium 1340 West Washington Blvd. Chicago, IL 60607

    August 8 & 9, 2015

    https://www.facebook.com/TheGreatChicagoFieryFoodsShow

    Contact: Jeremy Walsh
    Bigfat’s Hot Sauce, Inc
    Phone 847.452.0029
    bigfat@bigfatshotsauce.com
    PO Box 480304
    Niles, IL 60714

    Posted in Chili Pepper News | Tagged , |