2010 Hot Sauce Award Winners

2010-2009 Golden Chile Winner - 2009 Scovie Winner Papa Jack's Buffalo Hot Sauce™2009 Golden Chile Winner - 2009 Scovie Winner Razing Cane Garlic Relish™, See our 32 National Awards for Hot Sauces here: our products page!!



Sizzlin Hot News Briefs


Bud Selmi's Sizzlin Sauces sizzle again!

Bud Selmi's Sizzlin Sauces sizzle again / Article / Sizzlin Sauces
Mountain Ear Bud Selmi's Sizzlin Sauces sizzle again Locally grown hot peppers give Selmi's sauces their heat
by Rachael Brown
November 12, 2009 his is big for peppers grown in the White Mountains of New Hampshire. You see, the hot pepper competitions are held in places like California, New Mexico and Texas. "The Hot Pepper Awards are a hot bed of hot sauces. It would be like someone from Texas or New Mexico winning a New Hampshire maple syrup contest," says Selmi. So how does a local Conway man end up competing in hot pepper challenges and winning them? In 1995 Selmi became a trained sous chef through the American Culinary Federation. He is active in the White Mountain chapter, has held various positions in the chapter and has worked with the American Culinary Federation's New Hampshire Chapter's Junior program. Selmi was the executive chef at the Eagle Mountain House and is now holds the executive chef's position at Story Land. He says that he has learned a lot by working with different chefs and this helps him to develop his recipes. His dad was an inspiration, too. "My dad, Chuck Selmi, was an artist and when people would ask him how long it took him to paint a painting, he'd answer, '20 years.' It has taken me 20 to 25 years to get where I am today," says Selmi. Green thumb for hot peppers There is another ingredient added to his success. Selmi has a knack for growing hot peppers. He also loves peppers and hot spicy foods. "I have always loved hot peppers," he says with a grin. Growing peppers began as a hobby for Selmi, but back in 2002 he had such a copious crop that he had to figure out what to do with all the peppers. "I had a bumper crop — 170 plants in the greenhouse — so I made a whole bunch of sauce," he says. Selmi began by preparing the sauce in mason jars and giving it away to his friends. "My friends said, 'Wow this is good! You should bottle and sell this,'" he related. And he did. Selmi's sauces have a local and national following. Locally, Sizzlin Sauces can be found at Zeb's General Store, Margarita Grill, the Red Jacket Mountain View Resort and the Chef's Market. In March of 2004, Selmi took his business worldwide and launched his website: SizzlinSauces.com. The website helps to bring in orders from near and far. Selmi notes that, "When we went live, I thought orders would come pouring in — they didn't at first; it takes awhile." To further promote his product, Selmi also lists his sauces on the largest pepper website: Peppers.com. Sizzlin Sauces can also be followed on Twitter and Facebook. "We do regular tweets to draw people in and engage them. We have just started, so it [social networking] hasn't impacted sales yet; it takes awhile to build," says Selmi. Selmi, with the help of a Connecticut marketing firm, has launched his own blog:
Chef Bud's Blog

Business has been good
Selmi says last December sales were strong, and though he didn't see any sales in either January or February, March sales went right through the roof. He did particularly well at the Made in New Hampshire Expo that took place last March. "It was the busiest Saturday night at the expo ever. We brought 20 cases of Razing Cane Garlic Relish and we sold out, we had none for Sunday. I was stunned when I left," says Selmi. Selmi tells what makes a good hot sauce by explaining that a good hot sauce is not just the temperature of the heat, but also the texture, appearance and flavor. "Anyone can make a hot sauce," he says. "The hard part is adding the flavor." Selmi adds flavors like carrot juice, honey, craggily plums, prickly pears, and passion fruits to his wide variety of habanero peppers. Though business has been good, there are challenges to the hot sauce business and lots of hard work, too. Bottling the sauces is no easy task though. "People don't realize it takes about $1500 to bring a new product to market," he says. Selmi has plans for future sauces and relishes. "I have at least a half dozen sauces in my head, but figure it would take almost $10,000 to bring them to market," he adds. For now, Selmi is concentrating on the 18 hot sauces, nine barbeque sauces/rubs and three mustards/relishes that he makes. He does have another relish in the works and figures it will be out in four to six months. Selmi says his production is accomplished by a staff of three: "Me, myself and I."


Yearn for the Burn: Selmi's Award-Winning Hot Sauces Gain Notoriety

Weirs Times / Article Page 3 & 42/ Sizzlin Sauces

Associated Content / Article / Sizzlin Sauces

Sizzlin Sauces: the Best Sauces in the State of New Hampshire


January 19, 2009 by Deana Lawton

Deana Lawton Published Content: 60 Total Views: 17,132 Favorited By: 1 CPs Full Profile | Subscribe | Add to Favorites Recommend (1)Multiple pages Font SizePost a comment

I recently had the opportunity to taste some of the products that Sizzlin Sauces of New Hampshire has to offer. Let me tell you that I will never go back to any of the other hot sauces on the market. Sizzling Sauces was started by Bud Selmi. Bud became a Certified Sous Chef though the American Culinary Federation in 1995. Before that, he was an apprentice for several well known chefs. Bud was the head chef at the Eagle Mountain House which is located in New Hampshire in the heart of the White Mountains for 5 years. In 1999 he was awarded Chef of the Year award by the American Culinary Federations New Hampshire chapter. For the past 10 years, he has held several positions including Chapter Secretary, Vice President and Chair Person for the Chef and Child program.

Want to know just how good Sizzlin Sauces is? They have won a combined total of 20 National Awards which are listed here:

2009-2008-2007 Golden Chile Awards;
2009-2008-2007 Scovie Awards;
2008-2007 The Hot Pepper Awards and 2008 America's Best Food Events!
2009 Scovie Awards 1st Place Louisiana-Style Hot Sauce Category
Papa Jack's Buffalo Hot Sauce
2009 Scovie Awards 1st Place 1st Place Condiment-Relish Category
Razing Cane Garlic Relish
2009 Fiery Foods Challenge 1st Place Habanero Hot Sauce Category
Papa Jack's Buffalo Hot Sauce
2009 Fiery Foods Challenge 1st Place Condiment-Relish Category
Razing Cane Garlic Relish
2008 America's Best Food Events 3rd Place Condiment-Relish Category
Razing Cane Garlic Relish
2008 America's Best Food Events 3rd Place Hot Sauce no Extract
Spittin Fire XXX
2008 Fiery Foods Challenge 1st Place Hot Sauce Fruit Category
Creepin Quag Hot Sauce
2007 THE HOT PEPPER AWARD - HOT SAUCE -the overall top category winner
2008 Scovie Award Winner 2nd Place Hot Sauce Fruit Category
2007 Scovie Award Winner 2nd Place
2007 Fiery Foods Challenge 1st Place Hot Sauce XXX Category
Spittin Fire XXX Hot Sauce
2007 THE PICASSO PEPPER AWARD - Awarded to the product or product line with the best labels and artwork. - Sizzlin Sauces
2007 THE HOT PEPPER AWARD - Habanero HOT SAUCE - Howlin Hollar 2nd Place
2007 THE HOT PEPPER AWARD - Habanero HOT SAUCE - Papa Jack's Buffalo Hot Sauce 3rd Place
Sizzlin Sauces makes 6 different kinds of sauces and each one is delicious. Spittin Fire is my absolute favorite. It is Bud's secret recipe that combines fresh Red Savina, Neon Yellow, Golden and Chocolate Habenero peppers, garlic, lime juice, carrot juice and honey. This sauce is great for chicken and steaks. It is extremely flavorful and yeah it is spicy. But well worth the try. Creepin Quag takes the fruits of cranberries, plums and pear cactus and combines it with Red Savina Habanero and Francesca Habanero. This sauce goes great with pork or chicken. I made some shredded chicken in a crock-pot and topped it with Creepin Quag and OMG was it delicious. This sauce has won the most awards and is definitely the critics' choice. Papa Jack's Buffalo Hot Sauce is the perfect companion to Buffalo wings. It is also perfect with any grilled meat or veggies. Papa Jacks adds a blend of Habanero peppers to enhance the Buffalo flavor. Spittin Fire XXX is HOT. If you love your hot sauce HOT, then this is the perfect choice for you. It is the same as their regular Spittin Fire but with way more intense heat. Howlin Hollar is also one of my favorites. It is spicy and fruity combined for a tasty sauce. Howlin Hollar combines Red Savina Habanero, Francesca Habanero with pureed pumpkin, prickly pear cactus and passion fruit. Great with chicken, pork and seafood. Razing cane is a garlic relish made with whole garlic cloves blended with Habanero, bell peppers and onion. This sauce is great with steak, chicken or seafood. Besides their famous hot sauces, Sizzlin Sauces also makes BBQ sauce, mustards, rubs and marinades and gift baskets are also available. Oh and the best part is that all the products are made with 100% all natural ingredients. So check them out today.
Razing Cane™ Garlic Relish


Razing Cane™ Garlic Relish is made with whole Garlic Cloves in a tangy/sweet sauce with a touch of Habanero for added zip, bell peppers and red onion. This wonderful concoction is great as a side for steak, chicken or seafood. It also makes a fabulous spread onto warmed French Bread or on top of cheese and crackers. URL: http://www.sizzlinsauces.com/mustard.html

A
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Rating: A Very Clever!


Description I wasn't sure what to expect from this relish--with whole cloves of garlic I thought this might be beyond my capacity. But this relish is a wonderful combination of garlic and spice, balanced by sweetness and a slight tang. I poured this over cream cheese and we spread it on crackers. Very tasty! A great party appetizer.

Rating: A- Horray for Howlin Hollar!
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3 people found this review helpful


Description I used Howlin' Hollar to spice up a butternut soup recipe. It sounded like the perfect match. And, I was pleasantly surprised. This is not your typical hot sauce--it adds heat for sure, but also adds flavor. It has an incredible list of ingredients for such a small bottle! It really is different, and it gave my soup an added dimension that I really liked.


Rating: A Heat up your life!


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2 people found this review helpful


Description This sauce is different than your usual hot sauce. Very hot, but flavorful. I can almost detect a bit of sweetness, but trust me, this is not a sweet sauce! The flavor is unique, the texture a little thicker than your average hot sauce. Delicious!

www.24-7pressrelease.com/press-release/sizzlin-sauces-llc-is-burning-up-the-south-west-with-more-1st-place-awards-papa-jacks-buffalo-hot-sauce-and-razing-cane-garlic-relish-have-just-won-1st-place-scovie-awards-in-albuquerque-nm-in-october-this-follows-the-1st-place-golden-chile-74371.php?title=Sizzlin Sauces LLC is Burning up the South West With More 1st Place Awards. Papa Jack's Buffalo Hot Sauce and Razing Cane Garlic Relish Have Just Won 1st Place Scovie Awards in Albuquerque, NM in October. This Follows the 1st Place Golden Chile Awards at the Fiery Foods Challenge for Both Products." href="http://www.digg.com/submit?phase=2&url=http://www.24-7pressrelease.com/press-release/sizzlin-sauces-llc-is-burning-up-the-south-west-with-more-1st-place-awards-papa-jacks-buffalo-hot-sauce-and-razing-cane-garlic-relish-have-just-won-1st-place-scovie-awards-in-albuquerque-nm-in-october-this-follows-the-1st-place-golden-chile-74371.php?title=Sizzlin Sauces LLC is Burning up the South West With More 1st Place Awards. Papa Jack's Buffalo Hot Sauce and Razing Cane Garlic Relish Have Just Won 1st Place Scovie Awards in Albuquerque, NM in October. This Follows the 1st Place Golden Chile Awards at the Fiery Foods Challenge for Both Products."

Sizzlin Sauces LLC is Burning up the South West With More 1st Place Awards. Papa Jack's Buffalo Hot Sauce and Razing Cane Garlic Relish Have Just Won 1st Place Scovie Awards in Albuquerque, NM in October. This Follows the 1st Place Golden Chile Awards at the Fiery Foods Challenge for Both Products.

Sizzlin Sauces LLC 1st Place wins include Papa Jack's Buffalo Hot Sauce 2009, Razing Cane Garlic Relish 2009, Creepin Quag Hot Sauce 2008 and Spittin Fire XXX Hot Sauce 2007. We now have a total of 15 National Awards. Visit our web site www.sizzlinsauces.com to see all of our Award Winning Sauces 
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Papa Jack's Buffalo Hot Sauce 2009 Scovie WinnerPapa Jack's Buffalo Hot Sauce 2009 Scovie Winner
Papa Jacks combines some very unique flavors along with a blend of Habanero Peppers to enhance any grilled food items. Especially designed for your steaks.Extremely Addicting!
Razing Cane Garlic Relish 2009 Scovie 1st PlaceRazing Cane Garlic Relish 2009 Scovie 1st Place
Razing Cane™ Garlic Relish is made with whole Garlic Cloves in a tangy/sweet sauce with a touch of Habanero for added zip, bell peppers and red onion.
Sizzlin Sauces LLC 1st Place Award WinnersSizzlin Sauces LLC 1st Place Award Winners
Award Winning Hot Sauces and Relish, 15 National Awards - Web Sales, Wholesale and Distributor Pricing Available
    CONWAY, NH, November 13, 2008 /24-7PressRelease/ -- Sizzlin Sauces LLC wins Two 2009 1st Place Scovie Awards in October following the Two 1st Place Golden Chile at the Fiery Food Challenge during Zest Fest 2008 as well as winning two 3rd place honors at the America's Best Food Events at The Hilton Anaheim 777 Convention Way. Anaheim, California. Certified Chef Bud Selmi CSC started his Hot Sauce business in the fall of 2003. Since that time he has created some amazing flavorful sauces, Spittin Fire, Spittin Fire XXX, Creepin Quag, Howlin Hollar, Papa Jack's Buffalo Hot Sauce and Razing Cane Garlic Relish. All of Sizzlin Sauces products are made from Hybrid Habaneros grown in the heart of the White Mountains of New Hampshire. Chef Bud developed these unique sauces with emphasis on flavor as well as the heat of the Habanero peppers he utilizes.

Go to our web site: Sizzlin Sauces LLC for more information on these award winning sauces. You may also contact us at: info@sizzlinsauces.com for more information or to inquire about Wholesale Orders.

Papa Jack's Buffalo Hot Sauce, Razing Canes Garlic Relish, Creepin Quag Hot Sauce Spittin Fire XXX along with our other award winning sauces are also featured at: Margarita Grill (Southwestern Grill and Cantina) in Glen New Hampshire, as well as Zeb's General Store, The Chef's Market, Cider Mill Bistro, Stairway Cafe, Red Jacket Mountain View, Country Hearth and Stove, Whittier House Restaurant Patch's Market and J-Town Deli all located in or near downtown North Conway, New Hampshire. For more information about Hot Sauce by Sizzlin Sauces LLC and where to get a taste of their unique award winning product line, visit the company online at: http://www.sizzlinsauces.com Hot Sauce by Sizzlin Sauces LLC.

Award Winning Hot Sauces. Web Sales, Wholesale and Distributor Pricing Available

http://www.sizzlinsauces.com Hot Sauce by Sizzlin Sauces LLC,
info@sizzlinsauces.com or call (603) 447-3456 or (603) - 370-0585.

Hot Sauce by Sizzlin Sauces LLC, featuring Award Winning Hot Sauces and Condiments. For further information, please contact us at: info@sizzlinsauces.com or 603-370-0585.

Building a Reputation 1 Bottle at a Time!
Sauces That Sizzle!
Yearn for the Burn.
Sizzlin Sauces LLC
2009 -2008-2007 Golden Chile Winner
2009-2008-2007 Scovie Award Winners
2008 America's Best Food Events Winners
2008-2007 The Hot Pepper Awards Winners

About Sizzlin Sauces LLC
Sizzlin Sauces won a 1st Place Scovie for the Hot Sauce - Louisiana-Style category with Papa Jack's Buffalo Hot Sauce and 1st Place Scovie Condiment category with Razing Cane Garlic Relish.

Sizzlin Sauces LLC Places 3rd in Relish and Habanero Hot Sauce at America's Best Food Events and scores Two 1st place Awards at the Fiery Foods Challenge: Zest Fest 2008.

Sizzlin Sauces LLC sweeps the 2007 The Hot Pepper Awards: THE HOT PEPPER AWARD - Sizzlin Sauces - Creepin' Quag 1st - Sizzlin Sauces - Creepin' Quag 2nd - Sizzlin Sauces - Howlin' Hollar 3rd - Sizzlin Sauces - Papa Jack's Buffalo Hot Sauce THE PICASSO PEPPER AWARD - Sizzlin Sauces

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Read more Press Releases from Bud Selmi:
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Breaking news: Sizzlin Sauces is very excited to be a major sponsor for the Untamed New England Adventure Race taking place on June 12th-15th 2008

Untamed New England Adventure Race
The Untamed New England Adventure Race will feature a variety of disciplines to test the mettle of every team. Mountain Biking (100+ miles) Ropes (1-2 courses including rappelling, ascending, and traverses) Trekking (40+ miles) Paddling (30+ miles) Orienteering (throughout the race, including specific orienteering courses)

Show updates: We will be exhibiting at The Made in NH Show at the Manchester Armory on April 4-5-6 hope to see everyone there, then again back in Portland at The Boomer Expo Show, again at the Sports Center in Portland Maine on May 2-3-4! Hope to see all of you Sizzlin Hot Sauce Fans there.


On a sad note we lost our beloved four legged helper Sasha on 1/28/08 R.I.P. She graced our lives for 16 1/2 years and was an important part of our family! Click here to some photos of her helping out around the green house:

http://www.sizzlinsauces.com/photos.html
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By: Joe on December 30, 2007- 12:52 pm
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My introduction to these sauces and products came as an evolution-like process. First I saw the media articles come rolling across my computer screen. Then came the impressive list of awards through the Fiery Food Challenge and Scovie competitions. I even read a review or two about the sauces on another site which does reviews on hot sauces and spicy foods (there are others?). Finally, out of the Internet ether came an offer from Chef Bud Selmi himself of Sizzlin Sauces asking us to try his humble products and to allow us our own say about them.

Sizzlin Sauces actually hails from the great state of New Hampshire. Besides its nickname as the “Granite State” and being known for snowy winters, great places to ski, and the birthplace of Adam Sandler (my trivial knowledge has no limits to its depth about stuff like that), it also didn’t really have a reputation as a hotbed (no pun intended) of hot sauces and spicy food. That is, until now.

Chef Bud is a pretty interesting guy. We don’t know too many chefs in the hot sauce business, so we dialed him up (that is, sent an email) and asked him to tell us a little about himself, his products, and how he went about making New Hampshire a place on the hot sauce map….

Tell us a little bit about yourself and your background. How did you get become a lover of things hot & spicy?

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I have always been a lover of Hot and Spicy food items. For years I grew my own Hot Peppers. Back in 2000 a close friend introduced me to friends of his who had started an online Pepper Plant business – Cross Country Nurseries. That year I purchased some plants, had a bumper crop of Habaneros, and then had to do something with a whole bunch of peppers. So I made a batch of sauce, gave away a bunch and also sold some. 6 weeks later the sauce was all gone. The next summer I purchased a green house and a whole bunch of pepper plants and started our business. We continue growing most of our own hybrid Habanero peppers.

As far as my background I am a Certified Chef through the American Culinary Federation. Although not formally schooled in the culinary field I apprenticed under several very talented chefs.


We noticed that ketchup is the first ingredient in all of your hot sauces. Was that by design or was that a happenstance in the creative process?

The “five mother sauces” as designated by Escoffier were:

Veloute – Stock thickened with Roux

Béchamel – Milk thickened with Roux

Tomato – Self Explanatory

Espagnole – Brown Sauces, made with Roux, veal stock, roasted veal bones and mire poix

Hollandaise – Heated Egg and Clarified butter.

Basically most all sauces are derived for one of the five Mother Sauces. Ketchup is just a variation of a basic Tomato Sauce. For many, many years Ketchup was America’s favorite number 1 Condiment of choice. Salsa has now taken over the First place honors, however Ketchup is still highly rated. Many Chefs utilize their culinary experiences to develop dishes which have layers of flavors, some subtle, some being bolder, which come together exhibiting a unique finished product. So having said that I decided to utilize Ketchup as one of my ingredients in the very first sauce recipe I came up with. Being pleased with those results helped me formulate the recipes for some of the other sauces using a variety of different ingredients.

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Talk a little bit about your creative process with your products. Is it different for you as a chef than it would be for the average sauce maker?

Well from my perspective, I really can’t answer for someone else, I fall on my background as a chef to determine what I feel works well together as far flavors. However that is just my perspective, I’m sure if you asked 10 different sauce makers, you would probably get 10 different answers. People ask me all the time, how long did it take you to come up with these recipes? My answer always is “25 years”. 25 years to gain the Culinary knowledge which I utilize. As with anything if you think you know it all and are at the top of your field then you really are a fool. You can always learn something new, or be introduced to a new way to do something. My process has always been, lets create something I like and go from there. I continually get feedback from folks who say they really like and enjoy our products and flavor combinations, so that tells me we are doing something right.

We like the artwork on your sauce labels. Who made that and why did you choose those in particular?

As far as the labels go my father was an artist and perhaps some of my imaginative inspiration came from him. The original ideas where mine, my son Ryder, daughter Aly and wife Deb helped draw the label designs, which got passed onto Kristie Haupt who is our graphic artist.

What types of foods do you like best with your products and why? Any favorite recipes you’d care to recommend?

We do a monthly recipe newsletter( you may sign up for this service for free) and post them all here:

http://www.sizzlinsauces.com/recipes.html

We try to show folks that Hot Sauce doesn’t always have to be just Hot or Hot with flavor. Utilizing Hot sauces as part of the cooking process can add a lot of additional flavors to all sorts of recipes. One of my favorites is Chevre and Spinach Stuffed Chicken. I actually gave this recipe to the Chef who was doing the food for our daughter’s wedding. He liked the dish some much he asked me for permission to use it on his dinner menu(Recipe is here: http://www.sizzlinsauces.com/entrees.html). However there are lots of great recipe idea listed on our site.

If someone was interested in your products and had never heard of them before, which one sauce (or product) would you recommend to get them hooked onto your stuff?

Well not trying to blow my own horn, but Creepin Quag has now won a first place 2008 Golden Chile Award in Texas as well as a 2008 second place Scovie Award and a 2007 second place Scovie Award in New Mexico.

So if there is one product for someone to try, this is the one!

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Anything new in the works for the Sizzlin Sauces product line?

Not at the moment. I do have several recipes for the future, however the costs involved in bringing new items to market, takes quite a bit of resources. So my feeling is to continue to do something very well, until the timing is right to expand our lineup.

List of ingredients and reviews

Spittin Fire: ketchup (tomato concentrate [tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavors]), habanero peppers, onion, water, rice wine vinegar (water, rice, sugar, salt), hot sauce (aged cayenne red peppers, vinegar, water, salt, garlic powder), carrot juice, white wine, honey, lime juice, Dijon mustard (water, mustard seeds, vinegar, salt, sulfites [preservatives], extra virgin olive oil, garlic, black pepper, kosher salt

Papa Jack’s Buffalo Hot Sauce: ketchup (tomato concentrate [tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavors]), steak sauce (tomato puree [water, tomato paste], distilled vinegar, corn syrup, salt, raisin paste, orange puree, spices and herbs, dried garlic and onion, caramel color, potassium sorbate, xanthan gum), habanero peppers, carrot juice, water, rice wine vinegar (water, rice, sugar, salt), hot sauce (aged cayenne red peppers, vinegar, water, salt, garlic powder), honey, white wine, Dijon mustard (water, mustard seeds, vinegar, salt, sulfites [preservatives], lime juice, garlic, Worcestershire sauce (vinegar, molasses, high fructose corn syrup, anchovies, water, onions, salt, garlic, tamarind concentrate, cloves, natural flavors, chili pepper extract), extra virgin olive oil, black pepper, kosher salt

Creeping Quag: ketchup (tomato concentrate [tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavors]), habanero peppers, cranberries, carrot juice, honey, white wine, prickly pear cactus puree (prickly pear cactus fruit, cane sugar, malic acid, ascorbic acid), plum fruit conserve (plums, sugar, pectin [fruit], lemon juice concentrate, hot sauce (aged cayenne red peppers, vinegar, water, salt, garlic powder), lime juice, water, white balsamic vinegar, (wine vinegar, trebbiano grape must, contains naturally present sulfites), Dijon mustard (water, mustard seeds, vinegar, salt, sulfites [preservatives], extra virgin olive oil, black pepper, kosher salt

Howlin’ Hollar: ketchup (tomato concentrate [tomatoes, distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, natural flavors]), habanero peppers, carrot juice, prickly pear cactus puree (prickly pear cactus fruit, cane sugar, malic acid, ascorbic acid), honey, pumpkin, white wine, hot sauce (aged cayenne red peppers, vinegar, water, salt, garlic powder), lime juice, water, white balsamic vinegar, (wine vinegar, trebbiano grape must, contains naturally present sulfites), passion fruit puree (passion fruit juice concentrate, filtered water), extra virgin olive oil, black pepper, kosher salt

Razing Cane garlic relish: garlic, rice wine vinegar (water, rice, sugar, salt), red bell pepper, green bell pepper, sugar, white wine, onion, lime juice, fruit pectin (water, fruit pectin, lactic and citric acid, potassium citrate, sodium benzoate), habanero peppers, citric acid

(A word about the ingredients: I feel that I have to weigh in on this one, because hot sauce “purists” will have a field day with these ingredients as there is no shortage of bad stuff like high fructose corn syrup and shelf-stabilizing preservatives. While trying not to be an apologist for this, they are in fact merely part of the household condiments (ketchup, Worcestershire sauce, Dijon mustard, etc) that were mixed to make these sauces. I think the same effect could have been gotten from using raw ingredients instead of mass-produced store-bought condiments from the middle aisles of the grocery store. That is ultimately the decision of the maker of the sauces, but I can’t help but give a down-check on these based upon their ingredients alone. The taste is, of course, another matter. Please read on.)

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I’ve not been a big fan of ketchup for much of my whole adult life, and all these hot sauces has it listed as the first ingredient. In fact, all the sauces are concoctions that mix ketchup with a variety of other condiments, with some added habanero peppers and spices for good taste. Is that a winning idea? The critics have said so, but what about my take on them:

sfbot.gifSpittin Fire: This sauce has been a crowd favorite everywhere it’s been with me. From the graphics (a new label?) to the title to the overall taste, it’s been a winner. A very ketchup-dominated sauce in terms of aroma and taste, it has a healthy habanero kick to it. In fact, I was unsure if this sauce was the same formula as the original one I read about which had a blend of fresh Red Savina, Neon Yellow, Golden and Chocolate habanero peppers. The habanero gives it a definite smoldering heat which builds as you eat it…perhaps up to a 7/10 on the heat scale. Not overwhelmingly hot by any stretch, but it will get your attention. The sauce had great utility, and I liked easily as much poured over my food as I did mixed in to things such as soups/stews and other entree sauces. I couldn’t help but be struck by the montage of household condiments that went into making this sauce, but the combination is truly better than the some of its parts. This sauce evaporated quickly with my reviewing experiments.

Papa Jack’s Buffalo Hot Sauce:

Papa Jacks combines some very unique flavors along with a blend of Habanero Peppers to enhance any grilled food items. Especially designed for your steaks, it goes just as well with chicken, pork or even grilled veggies.

pjbot.gifVery similar to the the Spitting Fire sauce, plus the addition of steak sauce and Worcestershire sauce. Again, you may or may not like those sauces by themselves, but Chef Bud mixed up a pretty mean hot sauce with this one. It both smells and tastes a lot like steak sauce, but with an added habanero oomph that only a chilehead can truly appreciate. A little bit thicker than the fruity sauces from Sizzlin Sauces, this one has that “cling” factor that lets more of it end up your mouth and not in a puddle on your plate.

While designed for steaks (and makes for a mean skirt steak marinade) and other meats, don’t sell this one short by saving it just for cooked animal flesh. I poured this over an entire meal…from meat to veggies to even my garden salad. Great flavor adds to all! It’s even a darn good addition to your favorite bowl of chili. Certainly the second crowd fave after the Spittin Fire sauce, and the nearly empty bottle I now have proves that. With a medium-hot level of capsaicin hit, it’s a very accessible sauce for the masses. Tasty!

Creeping Quag:

Creepin’ Quag™ combines cranberries, plums and prickly pear cactus with Red Savina Habanero, Francesca Habanero to create this extremely flavorful sauce. The critics are raving about this remarkable sauce. The story continues: “The bogness creature lives down in the cranberry quag. He’s corrupted down below the Hollar!everything So when we were creepin’ down by the quag we stole some of his craggily plums and twisted cranberries and that’s how we made this unique sauce. Made with of course Habaneros, twisted cranberries, craggily plums and prickly pear cactus. I gotta tell ya, this job sure ain’t easy. We barely made it outta there! Great with Chicken, Pork or whatever needs some great flavor!

cqbot.gifIt only took a few small tastes to realize why this sauce is an award-winner. One does not usually think of plums & cranberries being a good hot sauce component, as sour & tart don’t seem to be a good combo. However, this sauce does it with aplomb. Flavor first and heat second, this one has just enough fruit flavor such that people who tasted it kept asking me, “Does that really have fruit in it? It’s not too sweet!” A little more cooking sauce than some of the others, this one was much better poured over food so you don’t lose the subtleties of the flavor. I tried in mixed into some foods such a veggie medleys and soups, and the fruitiness just didn’t play out as well. The recommendations for chicken and pork are dead-on excellent, and this made a perfect addition to your grilled chicken (or fried or sauteed or broiled…get the hint). We even tried it on baked fish and it did well with that as well. I might have liked it to be tweaked a little hotter, but the flavor and consistency more than made up for this perceived foible. A good, good sauce.

Howlin’ Hollar: It’s ketchup meets hot sauce meets two kinds of fruit puree (prickly pear cactus and passionfruit), and the combination really works.

a spicy fruity sweet sauce which blends Red Savina Habanero, Francesca Habanero with puree of pumpkin, prickly pear cactus and passion fruit. This sauce really lends itself well for Chicken, Pork and any Seafood dishes!

hhbot.gifThere just isn’t another sauce I could compare this to…except maybe the Creeping Quag. A little smoother but slightly more sweet, I can see why this sauce would be good for fish or any other light meat. This pumpkin-orange sauce is a medium-hot sauce that has a little more vinegary bite than the other sauces, but still maintains those perfect hot sauce qualities you want: great consistency/easy pourage, good mouth feel, and a lingering heat despite the fruit elements within it.

This sauce was good on both pork and lamb dishes made here. Nothing fancy to the recipes, really…just cook the meat and pour over as much of this sauce as you like. Again, this sauce (like the Creeping Quag) was one that I didn’t like as much mixed into foods. Just pour, dip, or sop it up off your plate. Just don’t waste a drop!

rcbot.gifRazing Cane garlic relish: This one really surprised me with its taste. I kept expecting it to be a little tart with vinegar or carry that all-too-familiar garlicky bite, it had neither. That is much to its credit. Filled with whole pieces of garlic, it can be used as its own side dish…but I rather like to mix it, or even blend it, for a finer relish that was good spread over your sandwich, spread over meat after cooking, or even folded into salads (such as tuna or chicken) to add some garlicky zip and flavor. Once you try it with cheese & crackers, two things might quickly happen. #1 is that you may devour the whole jar in one sitting. #2 is that you may find yourself rather selfish and decline to share this with your party/dinner guests. The garlic is offset by the sweetness of the bell peppers and the onion bite, and is a wonderfully balanced mixture. Quite a departure from the flavor of the above hot sauces, but well worth keeping in your fridge for occasional usage.

More articles and reviews to read about Sizzlin Sauces

Spittin’ Fire review
Creeping Quag review

Again, you can find some great recipes to use with these sauces by clicking HERE and going to the Sizzlin Sauces website.

The final word: These are products well worth trying. If you do, let Chef Bud know that Joe from the Hot Zone Online sent ya!


Popularity: 2%
Related Posts:
» Hot sauces from Sizzlin Sauces are sizzlin’ the market
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» The Hot Pepper Awards 2007 - Winners Announced!
» Pimped Out Sauces
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Sizzlin Sauces LLC sweeps the 2007 The Hot Pepper Awards: THE HOT PEPPER AWARD - Sizzlin Sauces - Creepin' Quag 1st - Sizzlin Sauces - Creepin' Quag 2nd - Sizzlin Sauces - Howlin' Hollar 3rd - Sizzlin Sauces - Papa Jack's Buffalo Hot Sauce THE PICASSO PEPPER AWARD - Sizzlin Sauces. Creepin Quag Hot Sauce is a 5 time National Award Winner. At the 2007 The Hot Pepper Awards - 2007 Best Overall Hot Sauce - 2007 Habanero Hot Sauce 1st Place. Also Howlin Hollar 2nd Place, Papa Jack's Buffalo Hot Sauce 3rd Place and The Piasso Award the best labels - artwork.

/24-7PressRelease/ - CONWAY, NH, December 21, 2007 - Sizzlin Sauces LLC sweeps the Habanero Hot Sauces category, Best Overall Hot Sauce -Creepin Quag, Habenero Hot Sauce 1st Place - Creepin Quag, 2nd Place Howlin Hollar and 3rd Place Papa Jack's Buffalo Hot Sauce. Sizzlin Sauces was also awarded THE PICASSO PEPPER AWARD - Awarded to the product or product line with the best labels and artwork.
Other awards won this year are: 1st Place 2008 Golden Chile at the Fiery Food Challenge and also a 2008 Scovie Award at the Scovie Awards.
Certified Chef Bud Selmi CSC started his Hot Sauce business in the fall of 2003. Since that time he has created some amazing flavorful sauces, the line up of Award Winning Sauces includes: Spittin Fire , Spittin Fire XXX 2007 Golden Chile 1st Place , Creepin Quag THE HOT PEPPER AWARD - 1st Place -2008 Golden Chile - 2008 Scovie - 2007 Scovie , Howlin Hollar 2007 2nd Place, Papa Jack's Buffalo Hot Sauce 2007 2nd Place and Razing Cane Garlic Relish . Sizzlin Sauces LLC was also awarded the THE PICASSO PEPPER AWARD - Awarded to the product or product line with the best labels and artwork. The labels have been a family project with help on the original drawing from wife Deb, daughter Aly and son Ryder with graphic design work from Kristie Haupt.
Kristie Haupt uses whimsical pen and ink illustration and bold graphic design to create labels, ad illustrations and logos for several companies and events. Her work with SIZZLIN" SAUCES incorporated the owner's original concepts and family's drawings with her own interpretation of the sauces. She is a huge fan of Chef Bud's products. Her work is highly customized with 100% original artwork. Not only does she work two dimensionally, she also is a successful carver and works in conjunction with Justin Gordon at Elwin Designs. More of her work can be seen at http://www.elwindesigns.com . She can be reached at kjhaupt@comcast.net .
All of Sizzlin Sauces products are made from Hybrid Habaneros grown in the heart of the White Mountains of New Hampshire. Chef Bud developed these unique sauces with emphasis on flavor as well as the heat of the Habanero peppers he utilizes. Go to our web site: Sizzlin Sauces LLC for more information on these award winning sauces. You may also contact us at: info@sizzlinsauces.com for more information or to inquire about Wholesale Orders. Creepin Quag Hot Sauce along with our other Award Winning Sauces are also featured at: Margarita Grill ( Southwestern Grill and Cantina) in Glen New Hampshire, as well as Zeb's General Store, The Chef's Market, Moat Mountain Smoke House, Cider Mill Bistro, Stairway Cafe, Red Jacket Mountain View, Country Hearth and Home, Patches Market, Whittier House Restaurant and J-Town Deli all located in or near downtown North Conway, New Hampshire. You may also find Sizzlin Sauces at many other locations listed here: http://www.sizzlinsauces.com/rest.html For more information about Hot Sauce by Sizzlin Sauces LLC and where to get a taste of their unique award winning product line, visit the company online at: Hot Sauce by Sizzlin Sauces LLC, info@sizzlinsauces.com or call (603) 447-3456 or (603) - 370-0585. Building a Reputation 1 Bottle at a Time! Sauces That Sizzle! Yearn for the Burn. Sizzlin Sauces LLC 2008 Golden Chile Winner 2008 Scovie Award Winner 2007 The Hot Pepper Award Winner 2007 Golden Chile Winner 2007 Scovie Award Winner Sizzlin Sauces LLC is awarded the 2008 Golden Chile Award 1st Place at the 2007 Zest Fest and a 2008 Scovie Award for their Creepin Quag Hot Sauce. Creepin Quag has won 1st place Golden Chile in the Hot Sauce - Fruit Category, and a 2nd place Scovie Award in the Fruit Category. Creepin Quag Hot Sauce is now a 3 time National Award Winner. At the 2007 Zest Fest, Creepin Quag was awarded the Golden Chile 1st place in the Hot Sauce Fruit Category and then a 2nd Place Scovie Award. Creepin Quag was also awarded a 2nd Place Scovie last year.
/24-7PressRelease/ - CONWAY, NH, November 07, 2007 - Sizzlin Sauces LLC wins the 2008 Golden Chile at the Fiery Food Challenge and also scores a 2008 Scovie Award at the Scovie Awards. Certified Chef Bud Selmi CSC started his Hot Sauce business in the fall of 2003. Since that time he has created some amazing flavorful sauces, Spittin Fire , Spittin Fire XXX , Creepin Quag , Howlin Hollar , Papa Jack's Buffalo Hot Sauce and Razing Cane Garlic Relish . All of Sizzlin Sauces products are made from Hybrid Habaneros grown in the heart of the White Mountains of New Hampshire. Chef Bud developed these unique sauces with emphasis on flavor as well as the heat of the Habanero peppers he utilizes. Go to our web site: Sizzlin Sauces LLC for more information on these award winning sauces. You may also contact us at: info@sizzlinsauces.com for more information or to inquire about Wholesale Orders. Creepin Quag Hot Sauce along with our other award winning sauces are also featured at: Margarita Grill ( Southwestern Grill and Cantina) in Glen New Hampshire, as well as Zeb's General Store, The Chef's Market, Moat Mountain SmokeHouse, Cider Mill Bistro, Stairway Cafe, Red Jacket Mountain View, Country Hearth and Stove, Whittier House Restaurant and J-Town Deli all located in or near downtown North Conway, New Hampshire. For more information about Hot Sauce by Sizzlin Sauces LLC and where to get a taste of their unique award winning product line, visit the company online at: http://www.sizzlinsauces.com Hot Sauce by Sizzlin Sauces LLC. http://www.sizzlinsauces.com Hot Sauce by Sizzlin Sauces LLC , info@sizzlinsauces.com or call (603) 447-3456 or (603) - 370-0585. Hot Sauce by Sizzlin Sauces LLC , featuring original recipe Award Winning Hot Sauces. For further information, please contact us at: info@sizzlinsauces.com or 603-370-0585.

Sizzlin Sauces LLC is featured in the Winter 2006/2007 edition of Heart Of NH Magazine
Hot Sauce by Sizzlin Sauces LLC featuring original recipe Hot Sauces.
North Conway, NH

In 1999 Bud Selmi, developer of Sizzlin Sauces, was awarded the American Culinary Federations New Hampshire Chapter's "Chef of the Year" award. At the time, he was the Executive Chef at the Eagle Mountain House in Jackson, NH. Given that, it should come as no surprise that Sizzlin Sauces is a hot sauce aficionado's dream concoction.
Bud started his Hot Sauce business in the fall of 2003. Since that time he has created some amazing flavorful sauces with names that match: Spittin Fire, Howlin Hollar, Creepin Quag and Razing Cane Garlic Relish. All of Sizzlin Sauces products are made from Hybrid Habaneras grown in the heart of the White Mountains of New Hampshire. Utilizing his culinary background Chef Bud developed these unique sauces with emphasis on flavor as well as the sting of the Habanera peppers he utilizes. At the recent 2006 Zest Fest, in Fort Worth Texas, Chef Bud was awarded the coveted "Golden Chile" for first place in the XXX Hot category. Chefs travel from across America to compete in this contest and New Hampshire's Bud Selmi brought home the gold for us. For Bud it is unquestionably an honor but, in fact, the award is only one in a string of awards recognizing his ever-growing line of products.
In fact Sizzlin Sauces has made such a splash that Bud has been asked to create private label products for specialty shops and restaurants which he does with pleasure.
If you are in the North Conway area you can find his sauces at many of the finest restaurants and specialty stores including; The Margarita Grill in Glen New Hampshire, Flatbread-Pizza and The Chef's Market, Moat Mountain Smoke House, Cider Mill Bistro, Stairway Cafe and North of the Border, Country Hearth and Stove, Zeb's Country Store and Sherman Farms, all located in or near downtown North Conway. But you don't need to be from the Conway area or even visiting, Sizzlin Sauces are available on-line.
For more information about Hot Sauce by Sizzlin Sauces and where to get a taste of their unique product line, visit the company on-line at www.sizzlinsauces.com. Email: info@sizzlinsauces Phone: (603) 447-3456 or (603) 370-0585

Sizzlin Sauces LLC is awarded the 2007 Golden Chile Award for 1st Place at the 2006 Zest Fest
Spittin Fire XXX has won 1st place in the Hot Sauce - XXX Hot No Extract category. The Fiery Food Challenge is the most recognized, most prestigious competition of zesty products where entrants vie for the coveted first place Golden Chile award.

October 27, 2006 - Sizzlin Sauces announces Creepin Quag Hot Sauce is declared a winner at the 2007 Scovie Awards in Albuquerque, New Mexico. Fiery Foods Magazine has awarded Sizzlin Sauces 2nd place in the 2007 Professional Division

24-7PressRelease - CONWAY, NH, September 28, 2006 - Sizzlin Sauces goes for the gold in Fort Worth Texas on September 9th and wins in the highly competitive XXX category. Certified Chef Bud Selmi CSC started his Hot Sauce business in the fall of 2003. Since that time he has created some amazing flavorful sauces, Spittin Fire, Howlin Hollar, Creepin Quag and Razing Cane Garlic Relish. All of Sizzlin Sauces products are made from Hybrid Habaneros grown in the heart of the White Mountains of New Hampshire. Utilizing his culinary background Chef Bud developed these unique sauces with emphasis on flavor as well as the sting of the Habanero peppers he utilizes. At the recent 2006 Zest Fest, Chef Bud was awarded the Golden Chile for first place in the XXX Hot No Extract category.
Go to our web site: sizzlinsauces.com for more information on this award winning sauce. You may also contact us at: info@sizzlinsauces.com for more information or to inquire about wholesale orders.

Spittin Fire Hot Sauce is also featured at Margarita Grill
(Southwestern grill and Cantina) in Glen New Hampshire, as well as Flatbread-Pizza and The Chef's Market, Moat Mountain SmokeHouse, Cider Mill Bistro, Stairway Cafe and North of the Boarder, all located in or near downtown North Conway, New Hampshire. For more information about Hot Sauce by Sizzlin Sauces and where to get a taste of their unique product line, visit the company online at sizzlinsauces.com Hot Sauce by Sizzlin Sauces LLC, info@sizzlinsauces.com or call (603) 447-3456 or (603) 370-0585
Hot Sauce by Sizzlin Sauces LLC, featuring original recipe Hot Sauces. For further information, please contact us at info@sizzlinsauces.com or 603-447-3456.
Sauces That Sizzle! Yearn for the Burn.

Published February 2005 Fiery Foods Magazine
Sizzlin Sauces LLC Releases Two New Hot Sauces: Howlin Hollar and Creepin Quag
Chef Bud Selmi president of Sizzlin Sauces LLC, recently doubled his lineup of original hot sauces with the release of two new sauces, Howlin Hollar and Creepin Quag, which have already received rave reviews. Howlin Hollar features pumpkin, prickly pear cactus and passion fruit in a habanero hot sauce. Creepin Quag combines cranberries, plums, and prickly pear cactus as well as habaneros. According to Five Star Reviews, When Bud makes a hot sauce; it isn't for the tame at heart. These kickin' spitting fire hot sauces will clear the sinus passages and jump start every artery in your body. more info available at 603-370-0585 or sizzlinsauces.com

New Hampshire Hospitality News November/December 2004- Margo Mallar
Habaneros and jalepenos in heart of the White Mountains
Hot Sauces lovers endure the feverish flamenco that hot peppers do on the taste buds, knowing that soon they'll be blissed out on endorpins as those analgesic neurotransmitters rush in to soothe the burn. A sip of pineapple juice can be used to cool things down. Bud Selmi, the man behind Conway's Sizzlin' Sauces suggests bread and milk if someone really wants to take away the sting of a hot pepper but he prefers a long term approach to hot peppers: Don't quench the fire, stoke it: the hotter the pepper, the quicker the release of endorphins and the sooner you'll realize that all is right with the world.
By day, Selmi is the Food Service Coordinator at Story Land in Glen. By night, Selmi turned chocolate, neon yellow and red savina habanero peppers into gourmet hot sauces that are making their way into dozens of restaurants throughout the Northeast and New Hampshire.
Selmi was the Executive Chef at the Eagle Mountain House in Jackson for many years before taking over food service at Story Land in 1999. In the first few months on the job, he also moonlighted at the Margarita Grill, experimenting with Mexican and Southwest flavorings. When his responsibilities at Story Land increased, he left the part time job. "But it was hard to leave behind the hot stuff," he said, so he channeled his hankering for spice into growing hot peppers. It wasn't long before pepper plants took over his greenhouse. In the beginning, Selmi just made hot sauce for a few friends, blending habaneros with garlic, lime juice, carrot juice and honey and bottling hid fiery recipe in Mason jars. When his friends began clamoring for more, Selmi realized that his motto of "Yearn for the Burn" could be a mantra for the masses so last fall the Selmi family began production of Spittin' Fire hot sauce. Bud's wife Debra and their daughter Alyson do promotion; 9-year old Ryder helped design the labels.
Despite the macho claims of hot sauce lovers, it's not all about the burn, it's also about the flavor. Selmi's newest sauce is Howlin' Hollar, a spicy sweet sauce which blends habaneros with puree of pumpkin, passionfruit and prickly pear cactus. There's definitely a kick to it but not so much that it overpowers the delicious tangy fruit that is the sauce's base. A cranberry-plum sauce is in development and scheduled for release in time for Thanksgiving.
Selmi is well-known in culinary circles in the Granite State. In 1999 he was given the New Hampshire Chapter of the American Culinary Federation "Chef of the Year" award and has served as Vice President. For the past 10 years he had chaired the Chapter's Chef and Child program.
Hot sauces no longer come just from the south of the border, these days they come from the heart if the White Mountains. Yearn for the Burn; something to remember as winter creeps closer. Selmi can be reached at info@sizzlinsauces.com or visit his website; www.sizzlinsauces.com

Courtesy of saucerater.com - October 2004:
Spittin Fire - This is a really interesting sauce - like the Howlin' Hollar, it has some interesting strains of habaneros: neon yellow, lemon yellow, chocolate and Red Savina. Maker Bud Selmi grows all his own peppers and puts em together in a nice sauce. A light sweetness and then a really good bite. *4 Pepper Rating*

Howlin Hollar - What can I say about this fabulous elixir? Let's start with what's in it: red & francesca habaneros, pumpkin, prickly pear cactus, passion fruit top off the list and vinegar is way at the bottom. This stuff is like the best candy in the world! Very unique and very good!!! *5 Pepper Rating
Hans Lienesch
The Saucerater
www.saucerater.com

Sizzlin Sauces WINNER of FiveStarReviews.com Award! - October 2004:
Hello! We at FiveStarReviews.com want to congratulate you on winning an Editor's Pick of 2004! We have attached our certificate logo for you to display proudly on your web site! We are honored to work with you, and appreciate this opportunity to share your products with our readers!
Sincerely,
The Team at FiveStarReviews.com

Courtesy of Conway Daily Sun - Margo Mallar - October 2004:
YOWZAH!
It must have been with great glee that Central American natives watched hungry Europeans trying chili peppers for the first time. Beautiful pendulous little fruits, with skin in various hues, gleaming so invitingly, until the first bite- YOWZAH! I did my own little historical reenactment at the tender age of four, mistaking the jalapenos in a neighbor’s garden for sweet berries. As the pepper’s capsaicinoids began their feverish flamenco on my taste buds, the initial adrenaline rush transmuted itself into a high-pitched scream for something to salve my burning tongue. A hot pepper aficionado, the neighbor knew that I’d be blissed out as soon as the endorphins kicked in but until those analgesic neurotransmitters took control of my brain, he was faced with the problem of a shrieking child, no doubt causing great alarm in the neighborhood. So he administered a tropical tonic with miraculous calming powers: pineapple juice.
Conway’s Bud Selmi uses bread and milk if someone really wants to take away the sting of a hot pepper but he favors a long-term approach to hot peppers. Don’t quench the fire, stoke it: the hotter the pepper, the quicker the release of endorphins and the more pervasive the sense that all is right with the world. By day, Selmi is the Food Service Coordinator at Story Land in Glen, making sure the concession stands are stocked with meals that are nutritious and acceptable to little people’s tender palates. By night, Selmi turns the Chocolate, Neon Yellow and Red Savina Habanero peppers that control his greenhouse into gourmet hot sauces that are making their way into dozens of restaurants throughout the Northeast.
Selmi was the Executive Chef at the Eagle Mountain House in Jackson for many years before taking over food service at Storyland in 1999. In the first few months on the job, he was also moonlighting at the Margarita Grill, experimenting with Mexican and Southwest flavorings. When duties at Storyland intensified, he had to leave the part time job. “But it was hard to leave behind the hot stuff,” he said, so he channeled his interest into growing hot peppers. At first, Selmi just made hot sauce for a few friends, blending habaneros with garlic, lime juice, carrot juice and honey and bottling the fiery sauce in Mason jars. When his friends began clamoring for more, Selmi realized that his motto of “yearn for the burn” could be a mantra for the masses so last fall the Selmi family began production of Spittin’ Fire hot sauce. Bud’s wife Debra and their daughter Alyson do promotion; 9-year old Ryder helped design the labels.
The base of Spittin’ Fire is the habanero, a pepper that rates between 80,000 and 300,000 units on the Scoville pungency scale. The jalapeno rates between 2,500 and 10,000 so what is found on a typical plate of nachos is mild compared to the pyrotechnics you get with a dash of Selmi’s Spittin’ Fire sauce. But even Spittin’ Fire was apparently a little too mild for true endorphin freaks so Selmi launched Spittin’ Fire XXX Private Reserve, a heavy concentration of red savinas, which at 577,000 Scoville units, is the hottest recorded pepper. YOWZAH, indeed!
Cartoonists have real advantages over journalists when it comes to describing the effects of hot peppers. Characters spin out of control like Tasmanian devils, smoke comes out of their ears and flames surge out of noses and mouths. Add images of volcanoes, fire-breathing dragons and racing fire trucks and you’ve got the unmistakable sense that you’re not dealing with nursing home food. Visitors to the Fryeburg Fair will have a chance to sample Spittin’ Fire Sauce and compare its effects to the ones envisioned by Warner Brothers’ artists. Ed Cook will have Sizzlin Sauces available to try and buy at Mister Twister the Pretzel Guy stand, next to Vinnie Sunflower Farm’s Pizza.
Despite the macho claims of hot sauce lovers, it’s not all about the burn, it’s also about the flavor. Selmi’s newest sauce is Howlin’ Hollar, a spicy sweet sauce which blends habaneros with puree of pumpkin, passionfruit and prickly pear cactus. A cranberry-plum sauce is in development and scheduled for release in time for Thanksgiving. Both provide a spicy kick but with a delicious fruity sauce, that complements many dishes.
Spittin’ Fire Sauces are available locally at Zeb’s in North Conway or at Sherman Farms in East Conway and in several area restaurants. For more information about Sizzlin’ Sauces visit the web site at www.sizzlinsauces.com.

Courtesy of Five Star Reviews - Michael Tobin - August 2004
Sizzlin Sauces
www.sizzlinsauces.com
When Bud makes a hot sauce, it isn't for the tame at heart. These kickin' spitting fire hot sauces will clear the sinus passages and jump start every artery in your body.
With a unique blend of fresh Red Savina, Neon Yellow, Golden and Chocolate habañero peppers, garlic, lime juice, carrot juice and a touch of honey, the Spittin' Fire hot sauce takes an ordinary chicken dish and turns it into a zesty mixture of both sweet and spicy elements. The texture is smooth and is great as a topping on anything from a cracker to a completed steak dish. The aftertaste of this spicy mixture is surprisingly more sweet (given the lime/honey combinations) and doesn't give you that rough burn that keeps you panting.
Go lightly at first, young warriors, and after some practice, you'll be sweating this spitting fire sauce.
Believe it or not, this is the "milder" of the sauces.
If you want a Vin Diesel approved sauce, try the Spittin Fire XXX Private Reserve - tripling the quantity of habañeros to make this one heck of a dip for those chicken wings! This one will make you sweat, but if you can take the heat, keep these fellas stocked in the kitchen!
The newest "hot off the press" item from Sizzlin Sauces is the Howlin Hollar - just like the famous saying "grown in the Hollar by the old oak tree." As Bud recalls, "While strollin' down to the pumpkin patch I saw these little gremlin creatures climbin' around the pumpkins. They had done something to our precious patch. So we decided to make this special sauce." He adds, "You sure don't want Grand-Ma makin pies with this!" This fiery delight is made up of Red Savina Habañero, Francesca Habanero, Pumpkin, Prickly Pear Cactus and and Passion Fruit. Once again, you get a nice hot spice, with an added element of sweet fruit - a combination perfecto!
For more information on Sizzlin' Sauces, visit their web site at www.sizzlinsauces.com.
Five Star Reviews www.fivestarreviews.com

Press Release - November 2005
Press Release Contact Information:
Bud Selmi
Sizzlin Sauces LLC
Hot Sauce by Sizzlin Sauces LLC
36 Farrington Ave
Conway, NH
USA 03818-1753
Voice: 603-447-3456
Fax: 603-383-6172
E-Mail: info@sizzlinsauces.com
Website: Visit Our Website

Certified Chef Bud Selmi of Hot Sauce by Sizzlin Sauces President / Owner - ACF 1999 New Hampshire Chapter Chef of the Year - is Scheduling Live Cooking Demo's
Chef Bud Selmi president of Sizzlin Sauces LLC is now making public appearances doing live cooking demo's at Zeb's General Store in North Conway, NH on October 22nd. His next scheduled public appearance is also at Zeb's General Store on November 27th.

/24-7PressRelease/ - CONWAY, NH, November 06, 2005 - Chef Bud Selmi president of Sizzlin Sauces LLC, is now making public appearances, doing live cooking demo's utilizing his lineup of original recipe Hot Sauces Spittin Fire, Howlin Hollar and Creepin Quag. His most recent appearance was at Zeb's General Store in North Conway, New Hampshire on October 22nd. His next scheduled public appearance is also at Zeb's General Store on November 27th. For more information on scheduling cooking demo's at your location, contact Chef Bud at his web site Hot Sauce by Sizzlin Sauces LLC or info@sizzlinsauces.com

Some recent comments on our Original Recipe Hot Sauces:
Hey Chef Bud, I am a huge hot sauce fan! Right when I got home after meeting with you, I made a pot of spaghetti and poured on some of your Creepin' Quag ...I love it! It's got a unique taste, good bite and a sweet hint. I was skeptical at first ...but the taste is right from the hot sauce God's! The sauce gets better every time I have it. I've been trying it on everything: beans and franks, coleslaw - yes coleslaw, and I discovered mixing the hot sauce with sour cream creates a nice dipping/topping sauce on your favorite Mexican dish - try it! Nice web site too! I'm interested in purchasing some other flavors soon. Keep makin' sauce,
Aaron Rasmussen
Berlin, NH

Chef Bud,
Just want to thank you for the great service and great sauce. I find habaneros to be uniquely flavorful as well as hot, and your sauce is one of the few that takes full advantage of the flavor component. Although the tastes are quite different, Spittin Fire goes on the top shelf right next to Lottie's as my favorites. I'll be back for more, and at the rate I am consuming Spittin Fire it won't be long.
Thanks again. Hope you have the degree of success you want with your products.
Appreciatively,
Jack Ainsworth

Chef Bud,
I've been tasting and using a different variety of hot sauces for business and home for over 20 years. I have 8-10 different bottles of sauce in the fridge or cupboard right now! The first time I tasted the Spittin' Fire the thing I noticed was the flavor and then the heat came on pretty strong but not too bad. Then I got my hands on a bottle of _Creepin' Quag!!_ This has pushed all the other sauces to the back seat. The Cranberry Flavor is just the right amount. This stuff is so good that I eat it on almost everything. Pizza, steak, chicken, fish, soups, you name it. I could probably eat this stuff for breakfast!! Keep on makin' it cause I don't wanna run out!
GOOD LUCK WITH THE BUSINESS
DAVE BLODGETT

Five Star Reviews says of Sizzlin Sauces, "When Bud makes a hot sauce; it isn't for the tame at heart. These kickin' spitting fire hot sauces will clear the sinus passages and jump start every artery in your body. The newest item is the Howlin Hollar - just like the famous saying 'grown in the Hollar by the old oak tree.'" Five Star's Michael Tobin calls Howlin Hollar a "fiery delight" that provides "a nice hot spice, with an added element of sweet fruit - a combination perfecto!"

Hans Lienesch Saucerater recently wrote of Howlin Hollar: "What can I say about this fabulous elixir? This stuff is like the best candy in the world! Very unique and very good!!!
5 Pepper Rating."

Sizzlin Sauces LLC has been producing our line of original recipe hot sauces featuring habanero peppers since 2003: Spittin Fire, Spittin Fire Medium, Spittin Fire XXX, Howlin Hollar, Howlin Hollar Medium, Creepin Quag and Creepin Quag Medium. Spittin' Fire Hot Sauces are available locally at Zeb's General Store in North Conway, New Hampshire - or at Sherman Farms in East Conway, New Hampshire, Lower Village Market 1166 NH Route 175 Campton, New Hampshire and in over 15 area restaurants.
Spittin Fire Hot Sauce is also featured at Margarita Grill ( Southwestern grill and Cantina) in Glen New Hampshire, as well as Flatbread-Pizza and The Chef's Market both located in downtown North Conway, New Hampshire. For more information about Hot Sauce by Sizzlin Sauces and where to get a taste of their unique product line, visit the company online at Hot Sauce by Sizzlin Sauces LLC, info@sizzlinsauces.com or call (603) 447-3456 or (603) - 370-0585

Hot Sauce by Sizzlin Sauces LLC, featuring original recipe Hot Sauces. For further information, please contact us at info@sizzlinsauces.com or 603-447-3456.

Sauces That Sizzle! Yearn for the Burn.

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