Pepper's Award-Winning Sauces!

Another Bloody Day In Paradise (Three Pepper Lemon Hot Sauce) This spectacular sauce was specifically designed for use with Bloody Marys & for marinating or grilling seafood. A medium hot heat level matches all food groups well. Made with Tabasco peppers, green chili peppers, lemon juice and black pepper. 1998 International Fiery Foods Association, Scovie Awards 3rd Place Winner at the National Fiery Foods Show. 1997 Food Distribution Magazine Superior Product Award Featured on the famous Bloody Mary Smorgasbord at the Starboard Restaurant & at Washington's FedEx Stadium. Seen in articles in Gourmet Retailer Magazine, Nation's Business, Restaurant Business Magazine's & AAA Car & Driver Magazine. Shown on Good Morning America, all across the USA.

Bite Me! Lime Cilantro Hot Sauce This Jalapeño based hot sauce is packed with mildly, yet exciting flavor & is great for special recipes. We've topped the bottle with a decorative, colorful pepper pattern cloth bottle topper & it makes a great gift for any cook.

Chesapeake Challenge Our "Hot" salsa is also super thick and chunky. Made with juicy tomatoes, Jalapeño peppers, onions, green peppers, Habañero peppers, garlic, salt, crushed red peppers, green onion & cilantro. 1999 First Place, National Capital BBQ Bottle - Best Salsa 1998 First Place Food Dist. Magazine Salsa Shoot-out 1997 2nd Place Jammin Ammons Florida Salsa Jam Headlined in an article in the National Culinary Review. Seen in Southern Living Magazine. Eat it with chips, right out of the jar.

Feel the Heat Made with sugar, orange juice concentrate, vinegar, Jalapeño peppers, exotic Vidalia onions, oragne peel & spices. Mild heat level, spotlighted in Chile Pepper & in Fiery Foods Magazines. Taste matches include everything from breakfast to fish to red meats. Check to see how the label embossing actually relates to truly "feeling the heat."

Georgia Peach & Vidalia Onion Hot Sauce The famous sauce with the red velvet topper really goes well with all food groups. It is fantastic with breakfast or fresh seafood. 2003 International Scovie Awards - FIRST Place Mild Hot Sauce. 2002 Grand Prize Recipe Ingredient Rehoboth Beach Chocolate Festival. 2001 International Champion - National Barbecue Association. 2001 2nd Place Boston's Pig and Pepper Festival 2000 3rd Place National Fiery Food Challenge Winner From Chile Pepper Magazine 2000 International Champion - National Barbecue Association. 2000 Champion Hot Sauce Emmaus, PA Hot Sauce Festival. 1999 2nd Place Packaging Philadelphia Book & Cook Gourmet MagazineHot Contest 1999 2nd Place National Winner of the Chile Pepper Magazine Fiery Food Challenge in the Fruit Category 1998 1st Place National Winner of the Scovie Award at the National Fiery Food Show 1998 2nd Place Washington DC Hot Sauce Contest 1997 First Place Washington DC Hot Sauce Contest 1996 3rd Place Winner at the National Fiery Food Challenge Seen on TV when Chip was on the TV Food Network Featured in articles in the National Culinary Review, Chile Pepper Magazine, Toronto's National Post, Woman's Day Magazine, Gourmet News, Fiery Foods Magazine & N.Y. Daily News. Also, written about in the Ney York Times & the Baltimore Valley Times.

Heinie - Hurtin` Hot Sauce Sweet, spreadable heat. The perfect party sauce when poured over a cream cheese mold. One of the biggest requests at our retail store's taster bar. Serve with chicken, pork or lamb. A perfect breakfast addition. 2001 National Barbecue Assoc. - Best Hot Sauce 3rd Place. 2000 Four Category Champion, Emmaus, PA Hot Festival 1999 National Champion, Scovie Award Winner at the National Fiery Food Show in Albuquerque, NM 1999 International Champion, Chile Pepper Magazine. International Fiery Foods Challenge 1997 & 1996 Philadelphia Food/Wine Festival 1st Place Seen nationally on the Today TV Show, and on the TV Food Network with Chef Tell & at the Book and Cook.

Hot Buns at the Beach This sauce will burn your buns, keep the burn intact and still taste great! An ALL NATURAL hot sauce that mixes two different Habañero varieties, Cayenne pepper mash, ginger, garlic, Barbados molasses, clear shoyu, apple cider vinegar, sweet potatoes, key lime juice & a secret blend of herbs. 2000 Texas Fiery Foods Shootout - 3rd Place Habañero Sauce. 1999 FDM Magazine Champion Habañero Hot Sauce. 1999 First Place National Capital BBQ Battle Habañero Sauce. Recognized in articles in the Washington Post, AAA Car & Driver, Frommers Beach Vacations, Fancy Food Magazine & the London Financial Times. Also seen on the FOX Personal FX TV Show about our collection. Recently showcased in GENRE (How We Live) Magazine nationally. Recently seen on the TV Food Network's Foods Challenge Show.

Kiss Your Ass Goodbye An especially tasty garlic & Habañero peppers hot sauce. Great Louisiana style, medium heat hot sauce that matches all food groups, and has the fresh garlic taste to stand up to all chilis, as well as Cajun & Mexican dishes. 2001 National Scovie Awards, 3rd Place,Louisiana Style at the National Fiery Foods Show in Albuquerque, NM 2000 Texas Fiery Foods Shootout - Austin, TX - 3rd Place Louisiana Style 1999 Second Place National Fiery Foods Show Scovie Award 1999 First Place Hot Sauce Philadelphia Book and Cook Show The National Post of Toronto says "a tastier, more garlicky version of Tabasco." Also seen in Newsweek Magazine, Fiery Foods Magazine & Chile Pepper Magazine articles.

Peppers Original Blue Crab Salsa Enjoy the bounty of the Chesapeake Bay! The sweet flavor of the Blue Crab combined with fresh ripe vegetables makes for an exquisite salsa. Use it as a dip or to enhance seafood dishes, omelets, salads, all types of grilled meats and breakfast dishes. You have never tasted any salsa remotely like this one. It will become your favorit at first taste.

Peppers Sweet Fire Bread & Butter Pickles Peppers Sweet Fire Breat & Butter Pickles - Thinly sliced, sweetened hot breat & butter pickles, mixed together with sliced Jalapeño peppers. Can be used as a side dish, or diced into any salad or prepared food. Once you try them, you will be putting them on everything, including every salad & sandwich that you eat. 2000 International Scovie Awards at the National Fiery Foods Festival in Albuquerque - 3rd Place - Pickled Products. 1999 National Champion, Chile Pepper Magazine's National Fiery Foods Challenge - Pickled Products Category. The perfect, last minute addition to any spicy meal!

Predator - Great White Shark Hot Sauce We list this sauce as #8 on our compilation of the top 20 super hot sauces, rated by heat level. It tests out at around 175,000 Scoville Units. This Habañero pepper & pepper extract sauce will attack without warning and take a bite out of your posterior. 2001 International Champion XX Hot Category - First Place Award from Chile Pepper Magazine's Fiery Foods Challenge. Made with pineapple, papaya and banana, as well as real fruit juices, this sauce is the proverbial super hot sauce with mouth surfing taste.

Roasted Raspberry Chipotle Sauce A hard to classify hot sauce that may be a marinade, a cooking sauce or a barbecue sauce. The smoky raspberry sweet heat mixes Chipotle peppers with green Jalapeños. It's great on all white meats, including fresh fish and pork dishes. Also great as a dipping sauce for wings, cheese sticks or nuggets. 2003 Americas Food & Beverage Awards in Miami Beach, FL. Grand Champion - Best Sauce in the Western Hemisphere 2003 International Scovie Awards - First Place Fruit Barbecue Sauce 2002 American Royal International BBQ Championship placed in the top 10 for Fruit BBQ Sauce Category. 2002 International Champion Chile Pepper Magazine Fiery Food Challenge. 2002 Fiery Foods Magazine Scovie Winner - 2nd Place Fruit Hot Sauce. 2001 National Barbecue Association National Champion - Fruit Barbecue Sauce. 2001 Boston's Pig and Pepper Festival - 2nd Place Fruit BBQ Sauce. 2000 Champion Wing Sauce (Raspberry Chicken Wings) Emmaus, PA festival. 2000 American Royal International Barbeque Sauce Contest - top 10 mild fruit. 1999 First Place National Barbecue Association - Fruit Based Hot Sauce. The use of red raspberries, apple cider vinegar, raspberry concentrate and corn starch ensure a quality fruit based, sweet - heat experience. Recently written up in Gourmet News Magazine, Chile Pepper Cooking Zesty Magazine and Fiery Foods & Barbecue Magazine.

Spicy Chesapeake Seafood Hot Sauce SONOVA BEACH is "A Way Of Life". With proper heat & waves, you too can become a true believer. Made with Dijon mustard seed, white wine vinegar, Tabasco peppers, garlic, horseradish & red wine, this sauce is an obvious complement to fresh seafood. The bottle top comes hooded with a distinctive metal wire champagne bottle topper enclosure. 1997 Philadelphia Food & Wine Festival - Second Place Hot Sauce. Featured in Chile Pepper Magazine, Fiery Foods Magazine & DE State News.

Sweet Island Heat Made on the sun-drenched island of Antigua - Barbuda, in the West Indies, this sauce contains the famous Scotch Bonnet pepper the infamous West Indian Red "Peggy Mouth" Habañero pepper, as well as fresh cucumbers, tree ripened papaya, garlic & local herbs and spices. Open up a bottle of "homemade Calypso" for you mouth. 2002 .International Champion, First Place Scovie Award at the National Fiery Food Show for "Authentic Caribbean Hot Sauce." 2001 Fiery Food Challenge Chile Pepper Magazine - 3rd Place Winner in Austin, Texas. 2001 International Scovie Award - 2nd Place Caribbean Style. 2001 Texas Hot Sauce Shootout - 3rd Place Winner in Austin, Texas Fantastic with all types of fresh seafood, spicy island style cuisine and as a West Indian style cooking sauce. As seen in articles in Gourmet News Magazine & Chile Pepper Cooking Zesty Magazine.

This Is The Hottest Sauce "Warning: This sauce will hurt you. Use only ONE DROP at a time!" If you put too much on your sandwich it is YOUR FAULT. Made with a secret blend of Oleoresin Capsicum and other caustic ingredients. This sauce comes with a bag of Guatamalen Worry People arond the bottles neck. Written about in the Holiday Gift Guide 2002 Seen nationally on the Today Show, as well as regionally on KNBC Los Angeles and on the TV news in Austin, Texas.

Titanic Salsa Sink your taste buds into the Old Bay (This Jalapeño and Habañero pepper salsa utilizes Old Bay Seafood Seasoning to enhance the flavor of our award winning Chesapeake Challenge Salsa). 2000 2nd Place National Barbecue Assoc. Salsa Championship 2000 2nd Place Delaware State Salsa Championship 2000 American Royal National Salsa Contest, Top 10 - Hot Salsa 1999 National Fiery Foods Show - 3rd Place Scovie Awards 1999 2nd Place Salsa - Philadelphia Food and Wine Festival 1998 First Place - Food Distribution Magazine National Salsa Contest 1998 Washington DC - First Place NSC Salsa Shoot - Out This super thick & chunky salsa adds a great side dish to any meal.

Yin - Yang Hot Sauce We are the people our parents warned us about! Made with Habañero pepper mash, carrots, onions, vinegar, pureed garlic, pure lime juice & salt. 2002 International Fiery Food Show Scovie Award - 3rd Place Louisiana Style.

YOU CAN'T HANDLE THIS HOT SAUCE Designed to smell & taste great, while the extreme heat level allows you to "Mouth Surf" the big ones. The delayed reaction scorching heat is Fun! 2002 Chile Pepper Magazine Fiery Foods Challenge -3rd Place XX Hot. 2000 Texas Fiery Foods Shootout 2nd Place - Super Hot Division. 1999 Scovie Award Winner at the National Fiery Foods Show - Triple Hot. 1999 International Fiery Foods Challenge - 3rd Place XX Hot Category. 1999 Philadelphia Book and Cook Gourmet Show - 2nd Place. 1998 First Place, Grand Champion - Reno, Nevada Hot Sauce Show. 1998 First Place - Washington DC Hot Sauce Contest. 1997 FDM Magazine Hot Sauce Shootout - 2nd Place - YOW Category. Watched by everybody on the Regis & Kathy Lee Show in New Orleans & viewed by tons of people when Chip was on the TV Food Network. Highlighted in articles in Entrepreneur Magazine, Chili Pepper Magazine, Southern Living Magazine, the National Post and Fiery Foods Magazine.Recently seen on the TV Food Network's Fiery Foods Challenge Show. Pictured on NBC TV at the Austin, Texas Internatioanl Zesty Food Show. Recently seen by everyone on the TV Food Network's Fiery Food Challenge.