I like to make my own barbecue sauce using the following mixture:

• 1 cup ketchup
• 1/4 cup chicken broth
• 2 tbspn organic paprika
• 1/3 cup vinegar
• 1/3 cup brown sugar
• 3 tbspn olive oil
• 2 cloves garlic finely chopped
• 1 tspn dried crushed habaneros (use cayennes for a tamer sauce)
• 1 tbspn honey
• 2 tspn chili powder
• 1/4 tspn cinnamon
• 2 tbspn Benito’s Original Naranja

Finely chop, mince, or mash the garlic and saute’ in olive oil in a medium sized pan (on low/medum heat) for about 3 minutes. Add other ingredients. Let the mixture mellow out for about twenty minutes on low/ medium heat. Add the Naranja last and stir repeatedly for a nice blend.  Now you have your sauce, so just use a nice BBQ Brush to apply to meats before, during and after cooking. 

 Ingredients:Vinegar ,Red Savina Habaneros, Roasted Red Peppers, Roma Tomatos,Extra Coarse Sea Salt,Turbinado Sugar, Garlic, Spices, Arrowroot

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 Aroma: Immediately, I was hit with the solid punch of fresh chilis. The red peppers,garlic,tomatoes and spices mix perfectly with the aroma of the habaneros to create a very powerful sauce. The sauce has a nice deep red color to it with small bits of spices apparent throughout.

Taste: This sauce has great flavor. It is a rustic vegetable blend with a punch. The distinct ingredients (extra couse sea salt, turbinado sugar) give this sauce a unique flavor that is absolutely sensational. I took a few drops on the tongue before mixing a small amount with some leftover Panang chicken. It was fantastic! 

Heat: Probably an 7 or 8 on a scale of 1 to 10. This sauce will surely make you sweat! It’s not a one drop sauce, but pretty close.

Overall: An excellent sauce that can be used to spice up an entire meal or at your own free will. This sauce has a real homemade flavor and can be rather addictive when taking small doses on pretzels or crackers.

ENJOY! – Ol’ Benito

CHECK OUT THIS AND OTHER FINE PRODUCTS FROM CSIGI @ www.csigichilisauce.com

Ingredients:Vinegar, Water, Chipotle peppers, Salt, Lime juice, garlic, sugar, and guar gum.

Aroma: It is easy to recognize the scent of blended lime juice and chipotle peppers. This sauce seems as though it will have a smoky vinegar type flavor.

Taste: I used this sauce on a simple homemade quesadilla with dry grilled chicken and some shredded cheddar cheese. It certainly was tasty, the sour smoky sting of the Texas Chipotle went very well with the crunchy shell and melted cheese in the quesadilla.

Heat: This is labeled a medium sauce because the heat is ever present but not overpowering. The medium heat goes quite well with the smokiness of the chipotles. Don’t be mistaken by the powerful chipotle flavor, the heat builds up very fast!

Overall: This is a sauce with versatility. It is great on crackers, with meats, in rice, on burritos. I doubt this bottle will last much longer than a week. I really like the flavor this sauce adds to dry foods like crackers and tortilla chips. It has a solid amount of heat coupled with that southwestern tang that will keep you coming back for more.

THIS SAUCE AND OTHER FINE PRODUCTS ARE AVAILABLE @ WWW.GREENESGOURMET.COM   

Benito’s Naranja -

Jalapa -

White Hot

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Benito’s Organic Hot Sauces are made with all natural and organic ingredients.

Benito’s Hot Sauce sent us 3 samples of their 5 organic products for review.

• Joe’s #1 Jalapa – A vibrant organic experience made from fresh jumbo and early jalapenos. It’s a smooth citrus blend.

• Benito’s Naranja – A 100% organic blend made from cayennes and habaneros. Only for the serious hot sauce enthusiast.

• Benito’s White Hot – A fresh taste that packs extreme heat!

All of these 3 sauces had a very fresh, natural taste – our first impressions were:

Joe’s #1 Jalapa : Fresh taste and heavy on lime (not a bad thing), this jalapeno sauce had more heat than most on the market we’ve tried.
I thought this was one of the *best* jalapeno based green sauces I’ve ever tried.  It was great on our simple nachos we threw together.

ingredients: jalapeno peppers, organic habanero seeds, cubanelle peppers, organic garlic, organic onions, cilantro, organic lime juice, organic distilled white vinegar

Benito’s Naranja : Very light bodied, very thin; this sauce had a lingering, searing heat – a real long “front of the tongue” burn.  Yum!
This sauce had a great flavor, enhanced by the organic cayenne peppers and carrots.

ingredients: organic cayenne peppers, organic habanero peppers, organic onions, organic carrots, organic garlic, organic distilled white vinegar, organic lime juice

Benito’s White Hot : While this was the hottest of the 3 we tasted, it was a thin sauce, with LOTS of heat and burn.  Awesome for sweating and cooling off the head!
Here’s pure heat, to sting your tongue, make you sweat, and kick up your food to a natural, organic heat level to burn your buds.

ingredients: organic habanero peppers, organic onions, organic lime juice, organic distilled white vinegar

These hand-crafted sauces, from all natural organic ingredients will appeal to those that like to know they are eating all-natural products.
While these sauces had plenty of heat, and natural ingredients, we missed the salt and any thickening agents that would make them thicker and bolder.

From Benito’s web site:

“At Benito’s Hot Sauce we use a recipe that ensures a fresh taste in every drop without the use of any preservatives, pesticides, or fertilizers!

All peppers are grown using only sunlight, water, and soil at Central Farms in Caldwell, NJ. During the off season, organic habanero peppers are flown in from the American southwest. All sauces are made with care in small batches.”

Finally, Wifey prefers the Benito’s Naranja, while I prefer the Joe’s #1 Jalapa. And I look forward to trying the Ol’ Bricktucky Cayenne.

Their other 2 sauces that we haven’t tried yet are:

* Meems’ Mango Habanero – A 100% all natural Summer blend with organic ingredients
A sensational blend of sweet and heat, just like the pistol herself
* Ol’ Bricktucky Cayenne A 100% all natural anytime sauce
A rustic cayenne cinnamon blend straight from the Watchung Valley great on everything from slow roasted pork shanks to grilled Tofu…even great with bubbling crab dip (Here’s one I’m looking forward to trying!)

Benito’s also offers a Gift Pack of their 5 sauces.

Visit http://benitoshotsauce.com

Benito’s Naranja Organic Hot

Sauce

Scott Roberts December 30, 2008 at 7:01 pm food

Benito’s Naranja Organic Hot Sauce
Ladies and gentlemen, I’m a sucker for vegetable and carrot-based hot sauces. You give me a good one and I’ll keep coming back like a sad little puppy dog begging for more. Now up at bat is Benito’s Naranja Organic Hot Sauce, a tasty-looking concoction that uses fresh organic and all-natural ingredients.

Ingredients: Onions, Tomatoes, Carrots, Garlic, Vinegar, Lime Juice, Cayenne, Jalapeno, Habanero, Serrano, and Thai Peppers

Aroma: 4.5 out of 5. Very fresh and light. I sensed hints of vinegar and garlic, blending in with a pleasing vegetable aroma. I’m not joking; after a few sniffs of Naranja, my mouth started to water.

Texture and Appearance: 4 out of 5. Naranja is a bright orange (of course, naranja is Spanish for the color orange), probably due to the presence of carrots. The sauce in my bottle contained very, very few minuscule dark specs amongst the pure orange mix. It’s consistency is a ground-up, mashed fusion of veggies, peppers, and watery liquid. It’s simultaneously runny, clumpy, and pasty. My review bottled came with an optional plastic dropper piece to fit on the top of the bottle. I didn’t use it for my review, as I wanted to get a sizable dose of the sauce on my food; but for proceeding uses, the dropper was fine, for the sauce is thin enough to allow enough to be dispensed with each shake.

Taste Straight Up: 5 out of 5. I poured a small puddle of Naranja on my plate and fingered some into my mouth. Immediately there was a blast of some of the freshest, strongest, tangiest vegetable flavors I’d ever had the pleasure of placing on my tongue. If I hadn’t known any better, I could have sworn someone had just picked some produce straight from the garden and made a nice picante salsa.

I noticed there was a complete lack of a saltiness (I guess some sauce makers rely on the white stuff in their condiments that my mouth was expecting it) and it made Naranja taste relatively bland by comparison. A moment later, though, unexpected high notes slowly materialized: the tartness of the vinegar and lime juice, small peeks of onion and garlic, and the slight searing sting of peppers. It seemed bizarre that these flavors didn’t come out for the first few split-seconds of time. It’s akin to a gorgeous swimsuit model being in a darkened room. First, you would shine a flashlight on her wonderfully tanned and toned stomach. Attractive, but incomplete. Then, someone would turn up a dimmer switch for a ceiling light to full brightness to reveal of of the most beautiful sights your little eyes have ever seen. In Naranja’s case, it’s your taste buds drinking in all that delightfulness.

Taste With Food: I shook generous amounts of Naranja on a flatbread wrap with grilled chicken breast chunks and melted monterey jack cheese. Good God, was it good!

Ever since I acquired my bottle, I’ve been dousing this sauce on just about everything I’ve consumed, save for my morning coffee. I can’t get enough of it!

Serving Suggestions: I could think of a hundred great culinary applications for Benito’s Naranja Organic Hot Sauce, but why don’t you grab a bottle and see for yourself?

Heat: 2 out of 5. It’s got medium-level heat. I was expecting a bit more fire because of the habs and thai peppers, but since the sauce tastes so great it’s certainly not a letdown. The heat hit the front of my tongue and lingered for a while after eating.

Label: 2 out of 5. It shows a peaceful outdoor scene, and on the back a photo of a man (Benito?) lazily sitting by a river. For some reason, it really doesn’t represent contents of the bottle.

Overall: Like the label states, Benito’s Naranja Organic Hot Sauce is “A Delectable Addiction”.Benito has really hit on something special here. Again, I love carrot-based hot sauces – in particular, Tabasco’s Tabanero, but this may be the best of it’s kind I’ve ever eaten.

You can get the goods at http://www.benitoshotsauce.com/

Gathered up the straight up mutt crew for another rainy July weekend in VT. Got in some great tubing runs on the White River in the Gayesville/ Stockbridge area. We arrived at the brewfest at about noon on Saturday the 19^th. It is held at Waterfront Park in Burlington. Prices have gone up in recent years because the event is gradually becoming more commercialized.  I immediately b-lined right to the Trout River Brewing stand to snag a scotch ale…not too robust but crisp and refreshing! Also hit up Otter Creek/Wolavers with their Saki infused Otter San brew. Some other highlights were the Long Trail folks dropping fresh blackberries into their Blackberry Wheat, the Peak Organic guys and their Expresso Stout,nice and hoppy and Orlio Organic which is apparently made by Magic Hat. At the end of the day I found most of the mutt doggs back at Trout River Brewing Co. enjoying their famous Rainbow Red, Chocolate Oatmeal, Scotch Ale, Altered Trout, Hoppin’ Mad Trout and Boneyard Barleywine. Trout River Brewing Co. is located in the town of Lyndonville, Vermont. They make some of the best beers on the planet, but only distribute within the Green Mountain State. They had this one wheat beer that reminded me a lot of the Sunshine Wheat made by  New Belgian Brewery in Fort Dank, CO.

I ran into Chris Greene from Greene’s Gourmet of Vermont (Gourmet Hot Sauce). I couldn’t resist a hint of his Texas Chipotle. It is pure smoky  heat … BANGIN!!! This stuff is phenomenal on cornbread crackers!

Their were lots of great eats to offer, everything from shish cabobs to pulled pork

sandwiches to brick oven pies (at $4 for a mini slice). Dogfish Head, Smuttynose, and Palatable Pepper Products (out of upstate NY) didn’t show this year. We retreated back

to the campsite to enjoy the beautiful scenery of the mighty White River. There is nothing like Summers in Vermont.

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     The festivities eventually had to be moved inside. Late night, someone thought it would be cool to throw some ground organic habanero powder into a pan with some hot olive oil. The fumes became unbearable to the point where there was actually a rush of about twenty five people for the door. Anyway, it was a blast…definitely looking forward to next year! Good food, good friends, and barbed wire around the perimeter, what more can you ask for? Much thanks to Healy and Ryan Murphy for hosting the event!

Enjoy the pics!