Tuesday, March 31, 2015

Gemini Crow Interview NYC Hot Sauce Expo 2015 Vendor

Dov Teta of Gemini Crow Sauce Company

INTERVIEW  BY ALLEN FRY (www.twofrys.com)
Foodie and Hot Sauce Blog NYC/BRONX
Gemini Crow Sauce Co.
Dov, what is the inspiration to make hot sauce and spicy foods your business?
I've always been a spice-head and as far back as I can remember, I have had a shelf in my fridge dedicated to various hot sauces I would pick up when out and about. In 2013, I began the process of closing down my record label which I had been running for the previous 10 years, and with the help advice, and encouragement from a good friend of mine, Gemini Crow was born and things kind of fell into shape pretty quickly. My record label was a major passion of mine, but with the demise of the music industry, it simply was not fun anymore. While I always kept my goals modest, by the end, my goal was simply to break even with each release, and that is not a encouraging way to run a business. It was a great run, but it had run its course and the next adventure was calling.

What is the road that led you to open Gemini Crow Dov?
The start of Gemini Crow actually coincided with the close of my label, Play The Assassin (playtheassassin.com). No longer was music able to sell just by itself. It got to the point where I was trying to come up with added value material to include with each release to ensure people would want to buy our physical releases and not simply steal and download them from the internet. I did t-shirts, shot glasses, and it worked to a degree, but I continued to look for new and unique items. A good friend of mine, Steve Seabury (High River Sauces) had started his hot sauce company several years earlier and was beginning to gain major traction and build a name for himself. We had been friends for nearly 20 years and got our first jobs at a NYC record label in the mid 90's. We were chatting one day, and he mentioned the idea of doing a promotional sauce for one of my last releases. That day I had an awakening! With my background in business and marketing and a series of long educational chats with Steve on starting in the hot sauce, world, we were born. Originally, I had called myself 'The Hot Sauce Company', and it was simply going to be an off-shoot of the label. I spent the next 12 months developing recipes (with help from many) as if I was going to launch properly, I wanted several sauces in my arsenal to present to the public. First impressions are everything! As I started putting out feelers and 'getting my ducks in a row', I felt that I was going to be able to put out a unique and quality product, and felt that the name 'Hot Sauce Company' was kitche, but too generic and would not be beneficial to anyone searching for my on the internet. The name 'Gemini Crow' has no special meaning. It is just two words that have swam in my mind for a while, sounded good together, and could allow for interesting marketing opportunities. My official debut came at the 2nd NYC Hot Sauce Expo in 2014 and it has been a world-wind experience ever since. I'm absolutely in love with what I'm doing, all the new friends I have made, and I get absolute chills when I get compliments from people who enjoy our product.

What is the secret of your success selling hot sauces?
Bottom line, a quality product is what is going to make or break you. All the clever marketing in the world may get you some attention, but it is the sauce which will keep you in business. But before people can taste your product, you have to get them to want to try your product. I pride myself on the marketing and look of the labels, the website, and any marketing materials I put out there. One of my promotional postcards won a SCOVIE Award in 2014. I was blown away and that was just as amazing as the Chile Pepper Magazine Award I won for my Blackberry Belle sauce. I am constantly trying to balance the look of my stuff and marketing to appeal to a niche audience as well as the masses.

What is the most satisfying thing about what you do, bringing the heat to the people?
I keep my goals modest and am just trying to let everything happen at an organic pace. I have tons of ideas for new recipes, marketing campaigns, and promotions, but being a one man operation, my wife is constantly reeling me in. I want to do it all, but not at expense of hurting my growth. I still get a thrill when people sample my product and show genuine pleasure from it. Of course, when they choose to hand me money in exchange, it is even more humbling and only makes me want to work harder. It's an indescribable rush.

What is the number of hot sauces/products Gemini Crow has available and some of your hottest selling names?
At the moment, I have 5 sauces and spicy ketchup. In April 2015, I will be releasing my new reaper sauce (Jack the Reaper) and a hot pepper infused salt, which I am calling PST*90. I am not at liberty to explain the meaning of that name, but the taste testing I have been doing makes me very excited for it's potential!

What is your favorite type of fruit and/or vegetables?
Outside of beets, I pretty much like all fruits and vegetables. I am a foodie!

What is your favorite type of hot sauce, extreme or mild?
In the last year, I have had the luxury to try so many new sauces and one of the best things about all the hot sauce events that I do, is getting to purchase or trade so many new sauces that look interesting. Definitely, a perk of the industry. My all time favorite sauce is 'Tears of the Sun' from High River Sauces. I also love 6of8 (Pineapple Habanero) from Big Fats, 'XXXX' from Squid Vomit (who unfortunately is no longer around), and my absolute obsession at the moment is a Strawberry Scorpion sauce from a local NJ hot sauce peer of mine, Jersey Barnfire Sauces. This sauce hasn't been officially put out yet, but I am lucky to have picked up several bottles.

What is your favorite type of BBQ sauce, spicy or sweet?
I enjoy BBQ Sauce but am not very snobbish when it comes to choices. I prefer Spicy over sweet, and I usually have a bottle of Stubb's in my fridge at all times, or whenever I want something a little more boutique, Red Law Sauces out of Colorado have a few very tasty flavors!

What are some of your other favorite small batch hot sauce companies?
I guess anyone not named Tabasco, Cholula, or El Yucateco can be considered small batch. While I enjoy the sauces, the people who work at the following companies have gone above and beyond in welcoming me into their hot sauce world with endless advice and encouragement. High River Sauces; Heartbreaking Dawns; DEFCON Sauce; Lucky Dog; Texas Creek; Red Law Sauce; CaJohn's. So many people have been so great and everyone gets a high five and humble thanks from me.

Gemini Crow how many events do you attend each year?
In 2014, I rotated between 5 different farmers markets. When not doing markets, I did the NYC Hot Sauce Expo, Bowers, and Kempton's Pepper Jam. I also have been exploring and attending non-food related events, which I have been very successful at. I find that as long as there is good attendance at an event, I stand a good chance of being successful. I don't need to be limited to food related type conventions.

Gemini Crow table snap we took last year in NYC.
What is the hottest hot sauce you have ever tried?
Back in the 90's, on the Baltimore Pier I tried a sample of an extract sauce (whose name escapes me). They made you sign a waiver and had you try it on a top of a toothpick. Not fun!  I like some heat, but I'm a flavor guy. I joke with my customers, that it is not a good business model if people are afraid to use your sauce. I want my sauces used at every meal and having the people come back for more. Not sit on a shelf where they brag to their friends how hot it is, but never open or use it a second time.

Do you believe that hot sauce is good for you and others health?
Peppers, Vinegar, Sodium is good for you in small amounts; fruit (which I like to use an ingredient of my sauces)....Hot Sauce is the healthiest thing you can put in your body! It should used like a multi vitamin every day.

Dov, what are your plans for Gemini Crow in the future?
Slow, steady and organic growth. I'm 20 months into this adventure. I am starting to slowly approach local retail outlets about carrying my sauce, but my focus for 2015 is live events and as many of them as I can attend. Stores will take your product in, but if people never heard or tasted them, they will sit on the shelf and collect dust for the most part. I also want to slowly explore new recipes and put out a broader selection of spicy products, including a mustard, BBQ sauce, and more flavored hot salts.

How many times have you been a Vendor at The NYC Hot Sauce Expo?
2014 was my first time at the NYC fest and I am very excited to be taking part again this year in Brooklyn! I love observing other companies presentations and set-ups, and of course trying out, purchasing, and trading sauces with everyone!

Dov Teta posing for us at the 2014 NYC Expo
How do you like the amount of fans and vendors that this great event brings together in one place?
The 2014 NYC Hot Sauce Expo would give Mardi Gras and Spring Break in Daytona a big run for their money. It was one big spicy party!

How can our Two Frys readers order your sauces and products?
Gemini Crow has a fully functional website/store at geminicrow.com. We keep a very frequently updated list of what events we will be vending at, and always encourage people to reach out to us with different conventions in which we can set up. We encourage people to join our mailing list as you never know when a contest for a free sauce may pop up. Gemini Crow tries to engage with our friends and new customers through out Facebook Page and our Instagram Page.

Any closing comments for our readers about your products and what they should try?
Just a simple thank you to everyone, who has played a part in our first year of growth. I am humbled every day and love what I do and hope to be doing it for along time coming

Thanks Allen, Dov Teta Gemini Crow

Thanks to Dov for the Informative insight into Gemini Crow, Allen at Two Frys

Visit the Gemini Crow Website: www.geminicrow.com

Visit Gemini Crow on Facebook: www.facebook.com/geminicrow

Visit Gemini Crow on Instagram: www.instagram.com/geminicrowsaucecompany

Visit the New York City Hot Sauce Expo: www.nychotsauceexpo.com

Monday, March 30, 2015

DEFCON Interview NYC Hot Sauce Expo 2015 Vendor

DEFCON Interview:
John Dilley
Defcon Sauces

INTERVIEW  BY ALLEN FRY (www.twofrys.com) 
Foodie and Hot Sauce Blog NYC/BRONX

1.  John, what is the inspiration to make hot sauce and spicy food for your business?
We're having a ball. This industry is truly unique, as are the customers. I think it's the industry itself that gives me my inspiration. 10 years ago, when we first started up, I had no idea there were so many awesome friends that I hadn't met yet. When we joined the Hot Sauce Manufacturer ranks, we were taken in almost immediately. It's this camaraderie that makes me proud to be a part of something like this. In talking to the manufacturers that have been around a lot longer than us, their help and guidance in the initial years has proven invaluable. Being part of this industry is the inspiration in itself.

2.  What is the road that led you to open Defcon Sauces?
I had been making wing sauces since the very early 90's, after having an order of wings once and thinking to myself, "Hey, I could make something that tastes better than this", and the gears of the mind began to spin. I would serve them at our rather large Superbowl parties. It's a great venue to serve them at, I mean, come on, a bunch of drunk idiots eating wings. They will be completely honest, and they were. Early on the stuff pretty much sucked, but after a few years of tweaking, I finally got it right. By 2004, I was selling the wing sauces to friends and family for parties, and over a couple beers with a buddy of mine, he suggested I start up a company.

I looked at him like he had 2 heads, "I'm a finance guy, what the Hell do I know about starting up a food company?" His answer was simple, "Well, if you don't try, you'll never know if you're missing out on an opportunity". Well, that pretty much did it for me. I took this idea home to the Awesome Wife Unit, Maggie, and told her the idea. Her only question was, "How much is it going to cost?" Well, my answer was very simple, "I don’t have a clue". Needless to say, about 5-6 months later, Defcon Sauces, LLC was born, and we've never looked back.

Allen of Two Frys and John from DEFCON Expo 2013
3.  What is the secret of your success selling Hot wing sauces?
We're not normal. At the larger trade shows, you have a ton of vendors there, with very simple booths, and normally a company t-shirt and jeans. There is absolutely nothing wrong with that. But we don't go by the same rulebook. Early on, we decided to make ourselves stand out, in a way no other company that I knew of had. Our booths were friggin' light shows, with laser projectors, enough blacklight to get a tan, plasma generators, strobes, etc, with a dude (myself) dressed up in Mad Max meets the Matrix retro-future wear.

When we appeared on the scene, it was like an explosion. Many of the veteran vendors saw us as just another flash in the pan. However, when we started winning a TON of awards at the larger shows, well, they came to realize, we're like Herpes, and we're not going away. Flash is great, but you have to have good products to back up the bling, we do.

4.   What is the most satisfying thing about what you do, bringing the heat to people?
When they hand me cash, LOL! I think it's hearing someone, who has never heard of us before, try their first sample, and say stuff like, "My God, I can't believe I never heard of you guys, this stuff is great!", and we now have a customer for life.

5.  What is the number of hot wing sauces/products Defcon Sauces has available and some of your hottest selling names?
We currently have eight, we will have nine as of the 3rd Annual NYC Hot Sauce Expo, when we unleash the brand new CURBSTOMP Wing Sauce upon the public. If you also count our very limited edition ZERO, which is only available sporadically, I guess we would have ten.

We have four (soon to be five) Wing Sauces, which are based on traditional Buffalo-Style flavors:
The Defense Condition #3 is our mild, with just a little Cayenne pepper
The Defense Condition #2 is our medium, with a good dose of Cayenne pepper
The Defense Condition #1, where we mix Cayenne and Habanero peppers
The Cluckwing Orange, Cayenne, Habanero and Trinidad Scorpion peppers
And the CURBSTOMP, soon to be released at the NYC Hot Sauce Expo, with a mix of Cayenne, Habanero, Trinidad Scorpion and Carolina Reaper peppers. Yeah, it's evil!

Then we have our rather well-known Habanero Horseradishes:
Habby Pony – Our mild Horseradish
Habby Horse – Our hot Horseradish

And then our dry rubs:
Smokey Dust, a mild Buffalo-style powder with a hint of Chipotle, great on popcorn and steak
Contaminated Soil – A mix of 8 of the hottest peppers available, good in tequila

We have some other stuff in the works, always do, but that discussion is for another day.

DEFCON Booth 2014 Expo NYC, Wings Sauces and Horseradishes.
6.   What is your favorite type of fruit and/or vegetable?
Not really into fruits I'm afraid, but when it comes to vegetables, I'm old school. I’m constantly coming up with different ways to prepare some of my favorites like Broccoli, Lima Beans, Collard Greens and Black-Eyed Peas.

7.   What is your favorite type of hot sauce, extreme or mild?
Depends on the time of day, I’ll do a mild in the morning and then amp up the heat as the day progresses.

8.  What is your favorite type of BBQ sauce, spicy or sweet?
Honestly, I don't use much BBQ sauce, as I prefer dry rubs. There are some good ones out there I must say though. Tom's Roid-Rippin Mesquite is quite good, as is Cajun Island's Blackened Bourbon Sauce, which is more of a glaze. There are a few whose names escape me at the minute, but those 2 are my most used.

9.  What are some of your favorite small batch hot sauce companies?
There are a bunch of them, each with their own twist on reality. Silverleaf, Race City, Heartbreaking Dawns, Cajohns, High River, Hoboken Eddie, and many more. Each has their own spin on things, which is why I love this industry. Small batch is where it’s at.

2014 Seasoning Offerings from DEFCON, Be sure to get Contaminated Soil.
10.  Defcon Sauces, how many events do you attend each year?
I do a bunch of Farmers Markets on the weekend, and we cater a number of parties (nothing like having your own wingman at a party), but actual hot sauce events, we've throttled back quite a bit in the last few years. It used to be that you HAD to go to the Albuquerque show and Zest Fest in Texas. However, a bunch of regional shows have popped up in the last few years. For one, the regional shows cost a LOT less to do, and, at least in my view, much more personal. The fact you don't have to buy airfare, lodging, freight to and from, drayage, car rental, massive booth fees, etc, well, saving a few thousand dollars is always a good thing, right?

We will be at a handful of shows this year, including the 3rd Annual Hot Sauce Expo in Brooklyn, the 2nd Annual Kempton Pepper jam in Kempton, PA, and the 20th Annual Chili pepper Festival in Bowers, PA. That's really about it. Between farmers markets (which are amazingly lucrative), private events and town festivals, we're always doing something.

11.  John, what is the hottest hot sauce you’ve ever tried?
Pure Capsaicin crystal. In the immortal words of Joe Piscopo in Johnny Dangerously, "Once". Heat is nice, but when the heat tastes like the inside of a chemical drum, the heat doesn't matter anymore. There are plenty of chemical extract products on the market, but most of them have the bouquet of a Monsanto plant, and the flavor profile of a tailings pond in August. I think the market is steering away from the stupidly hot stuff, and moving in a direction where flavor is much more important that blowing your face off. Will there always be a Chilihead Nation? Of course there will, however, in the broad scope, a vast majority of people can't handle that kind of heat, and will steer clear of it.

There will always be a place for the novelty sauces, but I think the market share is shrinking. I know that at least in my experience, most people want stuff to taste good, not just be mind-numbingly hot.

12.  Do you believe that hot sauce is good for you and others health?
Absolutely! It's proven that it is. From prostate cancer to sore joints, capsaicin is one of Nature's little miracles.

13.  What are your plans for Defcon Sauces in the future?
Besides Global Domination? I just see the same we've been doing all along, slow and steady growth. We are having a great time being part of this industry. As I told the Awesome Wife Unit, Maggie many years ago, "Once this is no longer fun, we will close the door, look back and say, man what a ride". However, there is still plenty of tread left on these tires, and the road stretches to the horizon.

We will come out with new ideas for products, and at the same time will always enjoy selling our old reliable goods to the masses that have been blessed with good tastebuds. Defcon Sauces is an experiment, an experiment which allows us to go in any direction we choose to go. We have made a true mark on the industry, and will continue to do so.

DEFCON Lineup snap we took at their 2014 Expo booth NYC.
14.  How many times have you been a vendor at the NYC Hot Sauce Expo?
This will be our 3rd year. We've been at every one of them, and they have grown to epic proportions. Steve Seabury, who heads up the show, must be commended on his work. His labors have really come to fruition, and in a VERY tough geographical location, in the heart New York City. We love doing this show, as the vendors are treated as VIP's, something lacking in a few of the other larger shows. He keeps the show costs way down as well. For those coming from far away states, keeping costs down is a key factor to whether or not you're going to do the show or not.

When I'm doing a show I have to fly out too, if I'm going to have to drop $5000+ for a show weekend (all costs included, even beer), I want to make sure I can make the money back, and that's a lot of $6 bottles to sell to make it up. I think that's a fact some other shows overlook, the fact that many, if not most, of the vendors at these events, really scrape together funds to do the larger shows. If the show bombs, which they occasionally do, it's a MASSIVE punch to the wallet of these small companies. Over the years, I have received dozens of calls from new companies, asking which shows I would suggest doing. My first response is stay as local as possible at first, and with the number of regional shows popping up around the country, this is becoming more and more of a reality for them.

Throw in the fact that many manufacturers, the company is in addition to their regular job, like myself, and the Awesome Wife Unit, Maggie (Hell, I haven't had more than 4 days off in a row in 10 years), the vacation days are beyond luxury items, and to have them used up to lose money after busting your butt for 2-3 days at a trade show, well, it just sucks. This is explained in depth by a number of guests I've had on my radio show, DEFCON-versations. To hear it from a number of other manufacturers really brings the fact home.

15.  How do you like the amount of fans and vendors that this great event brings together in one place?
It's an amazing asymmetrical cross-cut of the populous. The NYC Foodie is a rough person to impress. Mix that with the fact, there are only about 45-50 vendors, hand-picked by Steve to be the best of the best of the industry, well, I think some call it kismet, other call it f**kin awesome. I didn't talk to one person that had a bad time at either of the first two shows. The show is run to make sure both vendors and attendees have a good time, and aren't merely walking ticket sales.

16.  How can our Two Frys readers order your sauces and products?
There are a few ways. The easiest would be go to the website, www.DEFCONsauces.com. If you're looking to see where to get our stuff locally, go to the website, and click on "Where Else To Buy". This lists most places we know of that carry our stuff. There are many more, these are just the ones we know of. If you're local to NJ, stop by a Farmers Market. On Saturdays, I hop between Metuchen, NJ and Allendale, NJ every other week, and on Sundays, I set up camp in Chester, NJ. I'm finishing up the calendar of events on the website, so it'll be available soon.
Defcon Award winning sauces.
17. Any closing comments for our readers about your products and what they should try?
Interesting question. Considering all of our products have taken multiple awards should definitely say something about the quality of our products. Our wing sauces are our biggest seller, for obvious reasons, they're very good. As with all types of our products, we offer levels of heat, which allows many more people to enjoy Defcon products. My personal favorite is the Defense Condition #2 Wing Sauce. It's got a nice little cayenne kick, and you won’t hurt yourself consuming a large pile of wings. I like the Habby Horse, our hot Habanero Horseradish on deli sandwiches, pastrami, or prime rib. With the Dry Rubs, I like the Smokey Dust on popcorn mainly, but it also holds up quite well on pork ribs, while the Contaminated Soil, having a good-sized heat kick, is very good in a Bloody Mary, or rimming a tequila shot, but also is awesome on beef ribs.

I suggest people give our stuff a shot, as we are proof that good stuff comes out of New Jersey every once in a while.

DEFCON Creator out……

Thanks to John the DEFCON Creator for the Informative interview, Allen at Two Frys

Visit the DEFCON website: www.defconsauces.com

Facebook: DEFCON Sauces

NYC Hot Sauce Expo: www.nychotsauceexpo.com

Sunday, March 29, 2015

Chickpeas with Fords Damascus Paprika

Chickpeas with Fords Damascus Paprika

Chickpeas with Fords Damascus Paprika
Paprika is one of my favorite spices and I cook with it alot. Eugene, Oregon based Fords Fiery Foods and Plants have a great tasting spice, Damascus Paprika. Two Frys was lucky to receive a sample and I used some on Chickpeas (Garbanzo Beans) earlier this week as a side dish with pork chops and Spanish yellow rice. Damascus Paprika has a rich and bright reddish-orange color, is sweet and smoky. Damascus Paprika really made the Chickpeas pop and elevated the taste from the pronounced smokiness. Allen says this is the best Paprika he has tasted and also sprinkled some recently on oven baked chicken breasts and mashed potatoes. Paprika is great on all types of meats, veggies, rice dishes, etc. Allen and I highly recommend Damascus Paprika.

Chickpeas (Garbanzo Beans) with Fords Damascus Paprika
1 can Chickpeas (Garbanzo Beans) Goya

1/2 cup Water

1 tablespoon Tomato Paste

Kosher Salt to taste

Cracked Black Pepper to taste

1 teaspoon of Fords Damascus Paprika

1/2 teaspoon Cumin

1/2 teaspoon Mexican Oregano

1/2 teaspoon Cilantro Powder

1/2 teaspoon Ground Chipotle Powder

1/2 teaspoon Onion Powder

1/2 teaspoon Garlic Powder

In a small saucepan on low-medium heat, add Chickpeas with liquid. Add water, tomato paste and stir until combined.

Add Damascus Paprika and the other spices, salt and cracked black pepper and stir together.

Cover and heat for 5 to 7 minutes or until hot.


To order Damascus Paprika and other products from Fords Fiery Foods and Plants, please visit: http://www.fordsfieryfoodsandplants.com/

"Like" Fords Fiery Foods and Plants on Facebook:


-Sophia/Two Frys

Tuesday, March 17, 2015

Shepherd's Pie

Shepherd's Pie

Shepherd's Pie
Happy St. Patrick's Day. In honor of this holiday, I made Shepherd's Pie. This is a hearty and comforting dish full of flavor. The vegetables combined with the beef and mashed potatoes are divine. You can substitute the beef for ground veal, ground lamb, or ground turkey.

Mashed Potatoes
1 5 lb. bag of Potatoes (I used Russet)

1 cup Whole Milk

1 stick Butter

Kosher Salt

Cracked Black Pepper

Wash and peel potatoes and cut in half or quarters depending on size.

Add potatoes to huge pot and fill with water and season with salt. Cover over medium-high heat and bring to a boil.

Lower heat to medium and cook for 12 to 15 minutes or until fork tender.

In a small pot, heat butter and melt to just boiling. Turn off immediately.

Drain potatoes and return to pot. With a masher start mashing and add 1/4 of the milk/butter liquid and continue to slowly add until incorporated and desired mash consistency is reached.

Season with salt and pepper.

Shepherd's Pie

Shepherd's Pie Filling
1 pound Ground Beef Chuck

1 medium yellow Onion, chopped

2 Garlic cloves, minced

1/2 teaspoon dried Tarragon (from Allen's urban garden)

2 tablespoons Ketchup

1 tablespoon All Purpose Flour

1 bag Frozen Mixed Vegetables (I used Garden Fresh Medley: Cauliflower, Broccoli, Red Pepper, Carrots, Corn)

1/2 cup Water

Kosher Salt

Cracked Black Pepper

Heat oven to 425 degrees.

Heat a large dutch oven to medium-high heat and cook ground beef breaking up meat with a spatula or wooden spoon, about 4 to 5 minutes.

Add onion and garlic and cook for about 3 to 4 minutes.

Add tarragon, ketchup and flour and stir until combined.

Add water and frozen vegetables and cook until they are warmed through and liquid has thickened, about 3 minutes.

Season with salt and black pepper.

Spoon beef mixture into baking dish.

Spread mashed potatoes evenly over beef. With the tines of a fork, decorate top of potatoes with lines and peaks.

Place dish on a rimmed baking sheet and bake until potatoes are browned a little, about 12 to 18 minutes.

Let Shepherd's Pie rest for 5 minutes.


Shepherd's Pie Recipe adapted from Martha Stewart, http://www.marthastewart.com/337369/shepherds-pie

Mashed Potatoes Recipe adapted from The Fannie Farmer Cookbook - Marion Cunningham; my go to cookbook.


-Sophia/Two Frys

Sunday, March 8, 2015

Mr. Saucy Gourmet Hot Sauce Lime Boss

Mr. Saucy Gourmet Hot Sauce Lime Boss

Mr. Saucy Gourmet Hot Sauce Lime Boss
When I opened Mr. Saucy Gourmet Hot Sauce Lime Boss, I was immediately hit with a very pleasant aroma of Serrano Chiles and lime. Intrigued, I put a little on a spoon first, gave it a taste and was really impressed with the medium heat level and robust flavor. The bottle labels this sauce 5 out of 10 on the heat scale. The lime is smooth and refreshing followed by a punch from the green Serrano Chiles and it lingers for just a bit. I used Lime Boss on pork chops with Red Bell Peppers I sauteed to accompany white rice and black beans. Lime Boss excels in the flavor department and I will use the rest on chicken thighs and grilled fish. I love lime and this Queens, NY based sauce has a clean satisfying taste and the heat level is perfect for me. Lime Boss is highly recommended by Two Frys and I suggest you give this sauce a try. The ingredients in Lime Boss are: Green Serrano Chile Peppers, Fresh Lime, Vinegar, Sugar and Salt.

Mr. Saucy Gourmet Hot Sauce Lime Boss on Pork Chops! Yum!

Pork Chops with Mr. Saucy Gourmet Hot Sauce Lime Boss
2 Pork Chops

2 tablespoons Vegetable Oil (Canola Oil or Peanut Oil)

1/4 cup Mr. Saucy Gourmet Hot Sauce Lime Boss

Kosher Salt

Cracked Black Pepper

Parsley to garnish

Season with salt and pepper and with a brush coat both sides of pork chops with Lime Boss

Add vegetable oil and heat skillet to medium heat. When hot add pork chops.

Cook pork chops well, about 10 to 12 minutes, flipping over half way through.

Let rest for 5 minutes.

Brush a little more Lime Boss on the pork chops before serving.

Add parsley to garnish.


-Sophia/Two Frys