Today, I am proud to announce the release of my Brand New Golden Death Sauce…..It is unlike any sauce I have produced since I began my Hot Journey 21 years ago. Golden Death is loaded with Scotch Bonnet Chilis, Fresh Onion Puree, Tumeric, Ground Mustard Seeds, Habanero, and more. It’s mildly Hot (I would rate it around the same heat level as Original Death Sauce), but has a completely unique flavor. It is actually Golden in color and pours out great on EVERYTHING!!! No BS. I find myself using it on everything from pizza and Subs to Char Grilled Sashimi Grade Tuna Steaks and everything in between. I am certain you will enjoy this as much as I do.
Now available in a super saving Six pack for only $39.95 or $7.95 per bottle. (Click here for your amazing Golden Death). On another note —- Look for some major changes coming to extremefood.com in the coming weeks. Plus, Our Unreal New Coffin boxes are now shipping (Sudden Death, Mega, and Ultra). Although the pictures on the site may not show them yet, you will be receiving the all new Uber Special Coffins with your order of our Ultra Hots. And while on that topic, I brought Ultra up (way up) to an even Hotter Level than ever before (Use Caution it will kick your ass!). Ok, lots more to share as always. I could keep going. Be back soon Enjoy and Feel Alive!!
FEATURED RECIPE OF THE WEEK:
GOLDEN DEATH QUESADILLAS
Golden Death Sauce
8 large flour tortillas
2 cups shredded Mexican Cheese blend
1 cup sliced mushrooms
1 red pepper, julienned
1 small onion, sliced
olive oil for cooking
Heat large skillet over medium-high heat until hot. Add 1 tsp olive oil and sautee mushrooms and peppers until cooked. Add 1 tsp of Golden Death Sauce to mushroom mixture and set aside.
Spray skillet with olive oil and place 1 tortilla in skillet. Top with 1/2 cup shredded cheese, mushrooms, and peppers (or any of your favorite toppings) and cover with another tortilla. Cook 2 to 4 minutes or until bottom of tortilla is golden brown. Turn quesadilla; cook 1 to 2 minutes or until thoroughly heated and cheese is melted. Remove from skillet; place on cutting board. Drizzle Golden Death Sauce over top of hot quesadillas. Cut into 8 wedges and serve with salsa and sour cream. Enjoy!!!!
DEATH SAUCE MERCHANT OF THE WEEK -HOTSAUCEN in SWITZERLAND
Roger Andenmatten, Switzerland’s greatest “Chilimaster,” is playing a major role in spreading Blair’s across Europe! He’s been busy burning the tongues of many unsuspecting fans eager to test the variety of Blair’s sauces lined up in his shop. Roger started his hot sauce shop after growing his own peppers and collecting hot sauces from around the world. Blair’s 16 Million is his all-time favorite collectible and is responsible for encouraging the development of a fantastic relationship with Blair. Roger recently traveled all the way to Jersey to get to know the man behind Death Sauce!!
Chilihead fans throughout Switzerland love the different flavors and heat levels among Blair’s sauces. Roger notes that everyone always finds the right taste with Blair’s and his customers are full of enthusiasm. Roger is proud to be representing Blair’s in Switzerland and we are happy to have him and Hotsaucen as part of the Blair’s Team!!
According to Roger, Miky is a true chilihead and almost drinks Blair’s Ultra Death Sauce like it’s coffee!!
DEATH SAUCE AROUND THE GLOBE
This Saturday a guy came in to the store and he wanted 3 Nitro Death rain. I asked him why he wanted so many and he told me that he had been down in Turkey to visit his old grandpa in a little village and he had a Nitro with him from Sweden. His grandpa tasted it and refused to give it back, he now had it on everything he ate. Now the guy was on his way to visit grandpa in Turkey again and he had got strict orders to bring 3 Nitros to keep Grandpa happy. So in a little village in Turkey there is an old fellow who now appreciate his kebab much more than before, all thanks to Blair.