Written by Haitian Heat Spice Owner Pierre
I started with a desire to find or create a hot sauce that was flavorful and spicy for my conch and conch fritters that I prepared and cooked for my customers. I could not find the flavor I was looking for, so I started to experiment with flavor and peppers until I found the flavor and heat I wanted.
I gave samples of this sauce to my customers and they liked it. The customers started to asked for extra sauce to take home. I knew I needed a name for the sauce. I then called the sauce my original Haitian Heat Spice Fire Sauce. With the passing of time, I entered the Austin Chronicle Hot Sauce Contest in 2014. The sauce won 3rd place under specialty sauces.
I worked on perfecting my sauce and in 2015 the sauce won 1st place under specialty sauces. In 2016 I submitted 3 other sauces & they all won 1st place & people's choice & one - 3rd place under commercial bottler. The names of the sauces are:
I first started making sauce in my kitchen, however, Add A Chef is a commercial kitchen in Austin, Texas that I use.
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Cottage Lane Kitchen was founded by me in 2010, and it isn't only my business name, but also refers to a secret lane in Chapel Hill, NC where our family homestead was built in the 1950s. Four generations of my family have cooked and preserved spicy peppers out of love and tradition in that kitchen.
The last homemade batch of my family's spicy pepper relish was made by my Grandfather in the early 1990s. He grew chilies around the outside of the house and harvested and pickled them during my summer visits. I remember him watering the empty tin cans he buried beside each pepper plant.
Normally the Craft Hot Sauce Podcast interviews hot sauce makers all over the world. This episode is more of a riff from Brian the host about some of the things his hot sauce company Craic Sauce got up this summer.