The Hot Sauce Bible : Revised

Seeking New Entries for the next edition of The Hot Sauce Bible

The Hot Sauce Bible: Revised Old & New Testament
by Dave DeWitt, Chuck Evans and Scott Roberts

The authors are seeking worldwide manufacturers who make spicy sauces & salsas with chile peppers as their primary occupation to submit their story for a book about the history of the hot sauce manufacturing industry, to be published at a later date. The book will supplement pepper sauce and salsa manufacturing and is a follow-up to original The Hot Sauce Bible (1996) Crossing Press, which went out-of-print in 2001. The Hot Sauce Bible: New Testament will provide a history of the industry from 1996 to present, coupled with a revised Old Testament for a historical record of hot sauce and salsa manufacturing as has been pieced together by Chuck Evans.

Co-packer manufacturers are welcome to submit information for inclusion as long as the co-packer has their own in-house labeled product line.

Bloggers and other media are welcome to submit too…

Hobbyists, week-end chileheads, and manufacturers making products at home or part-time do not meet the criteria for inclusion as manufacturers.
Private Label products are excluded under all circumstances.

Hot Sauce Bible Original Book

The Hot Sauce Bible - 1996

Please provide in an attachment concise (several paragraphs to 1 page unless more needed), neatly written with spell-check…all copy to be written in the submitter’s own words.

  1. History of Business-how you started, # of years in actual production, what influenced you to produce spicy condiments.
  2. Product line brand name.
  3. Product Uniqueness in the marketplace.
  4. Specific sauces that are favorites and/or products that have an interesting story.
  5. A favorite photo of: your booth at a show with your company logo, a tasteful costume with you in it, a portrait of the company owners or founders, product(s) you make that you associate your company with, or a photo of inside your facility.
  6. YOUR RECIPE(s) – maximum of 3 recipes please (one you do not mind sharing) of a great-tasting spicy or fiery hot sauce, salsa, marinade, sambal, curry, etc. utilizing 1 or more chile peppers. The recipe will be released in the HSB so it must list exact ingredients, specific instructions, cooking times, and finished quantity of sauce made with the recipe. Serving suggestions where applicable.
  7. Business Address, phone, website, email.
  8. IMPORTANT: Type your name, type your signature (type s/s and then type your name) of submitted information, and date.

Website Blogs, Internet Media Companies, Fiery Food Show Managers:

  1. History of your media address, how you started, why you started and what influenced you to promote spicy and fiery sauces and salsas.
  2. Special interests or what makes your site different from all the rest.
  3. Awards you have introduced and/or won and any industry recognition.
  4. Your internet address/website address {The show location, show dates, etc. for shows}.
  5. A pdf file of your logo only.
  6. IMPORTANT: Type your name, type your signature (type s/s and then type your name), and date.

DEADLINE: All information to be submitted no later than June 15, 2012. Please be thorough and complete since I may not be able to contact submitters for further information.

Disclaimer Notice:
All information, files, and photos submitted may be used in a media publication authored by Dave DeWitt and Chuck Evans.
Submission of any and all information is considered voluntary. Actual publication of information submitted is at the discretion of the authors.
All submissions are considered voluntary. All submissions are made with no expectation of compensation or royalties.

Please submit all information to: [email protected]

Thank you,
Chuck Evans


We encourage ANYONE that we have reviewed here or on the HotSauceWeekly podcast to take advantage of this great opportunity to be included in The Hot Sauce Bible: New Testament

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Comments

  1. “A tasteful costume with you in it”?
    Tasteful? What’s tasteful? LOL!

  2. With the requirements to be included this sounds like it will be a woefully inaccurate depiction of the hot sauce manufacturing community. I will respectfully not submit my information and I will also not be purchasing this book.

    • Sounds like that leaves out any of the “out of the norm” products. I guess the companies you are looking for started out selling millions of bottles from day one???? The exact reason I went with a “Small, local” co-packer that does small pours. Oh, and she will always have my business, even when the “Big Boys” come calling.

      “Punk’s”

      • Just to be clear, Punk, we are merely the messengers here, sharing the information about the book. We are not “looking for” anyone. 🙂

        I think you should contact Chuck Evans directly with any questions or concerns you may have.

  3. The heathens did thus ask, “Aren’t all hot sauces just cayenne and vinegar?” and thus he verily did smite the heathens with the fires of a trinidad scorpion.

    Sorry, couldn’t resist 🙂

  4. FIREHEAD THOMAS says:

    Hi Clement:)

  5. Let’s see if I can say this without putting my foot in my mouth.

    From the beginning this wasn’t about Cajun Heat. The way I read the requirements, my understanding was the majority of the folks I have met over the years would also be excluded as many of have a full time job and manufacture hot sauce on the side. We use our vacation time to attend shows and many of us also work from home. It was my understanding that the manufactures would be excluded leaving room for the Tabascos and CaJohns (actual full time manufactures)

    It was this assumption that I made my first comment as many of these manufacture influence the industry and leaving them out would result in an incomplete history of the industry.

    With that said, I owe an apology to Chuck. After talking to Buddah I now understand what was meant.

    Chuck, I apologize for speaking rashly. I should have taken the time to question the intent instead of firing off my mouth and causing undue discontent. I can’t promise this will be the last time this happens (it happens a lot), but I will try in the future to get all the facts straight. Again Chuck, I’m sorry for causing such a stir and bringing disparagement to your and your efforts.

  6. I may be a few days late replying to this, but everyone needs to relax.

    We all know that great sauces and products have to start somewhere, and many times it starts at home. Often, they can come up with some fantastic products, and some are better than what the “big boys” produce. We love their inventiveness (if they possess any) and their entrepreneurial spirit. No disrespect is implied by their exclusion. What we’re doing is trying to weed out all of the part-time hobbyists who crank a few bottles in their spare time (and maybe only sell a few cases a year) or are making their products in unlicensed kitchens. Many of these folks won’t even be making product in 12 months or 18 months from now. If you’ve been following this fiery foods industry for more than a few years, I’m sure you’ve seen your fair share of artisan sauce/salsa makers completely fall off the radar, never to have been heard from again. And if that’s the case, then why include them if they go out of business before the book even hits the shelves?

    There will be PLENTY of specialty hot sauce makers featured who make the products themselves or have them co-packed: CaJohns, Heartbreaking Dawns, Danny Cash, etc. These folks will have had made an impact on the industry, have had some longevity, have highly unique products, have a broad geographic outreach, and/or have a unique story to tell. Ask yourself what your product or company has done to make the industry pay attention to you, or makes your product totally different and distinctive, or your customers to seek your products out? You could have a tasty Louisiana-style pepper sauce, for example, but it may be just a derivative of 500 other similar sauces out there.

    Keep in mind that even in an exhaustive, thorough history book that not every single soldier in a war is mentioned. This is not going to be a directory of every single person who’s ever made a sauce, slapped a label on it, and have sold it to friends or a couple of times at a local farmer’s market or have had a website built and have sold a few bottles from it.

    But if you’re one of the small guys who fit one of the criteria (and LOTS of you do!), then we’d love to hear from you! Don’t be afraid…send your info in!

  7. Well explained Scott. Thanks for clarifying. Having had the priviledge of having been told “NO” more than once in this venture, one of my goals is to help other entrepeneurs in “our” business to become successful and not be affraid to step outside the “norm” when creating and marketing their sauce. I guess I may have been a little TOO sensitive on this one. My apologies.

    “Punk”

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