Writer: Justin Bannister, 575-646-5981, email@example.com
Time to fire up the barbecue, quite literally, with New Mexico State University's Holy Jolokia barbecue sauce. The sauce, produced by CaJohns Fiery Foods, is the latest in a line of spicy condiments made from the world's hottest commercially available chile pepper, the Bhut Jolokia. Sales from the barbecue sauce, along with Holy Jolokia hot sauce and salsa, benefit chile pepper research at NMSU.
"John and Sue Hard at CaJohns have really made us a special barbecue sauce," said Paul Bosland, director of NMSU's Chile Pepper Institute. "We've taste-tested it on chicken, steak and even tofu and it tastes great on each of them."
"The unique thing about this barbecue sauce is that a portion of the proceeds come back to the university," said Mark Gladden, development director for NMSU's College of Agricultural, Consumer and Environmental Sciences. "That money is put into an endowment to permanently support chile pepper research here at NMSU."
Holy Jolokia hot sauce was first released in 2009 and continues to be the best-selling product for CaJohns Fiery Foods. Like the other Holy Jolokia products, the barbecue sauce is available at NMSU's Chile Pepper Institute, online at http://www.chilepepperinstitute.org or at the Paradies Shops in airports and hotels across the Southwest.
Bhut Jolokias have a heat measurement of more than one million Scoville Heat Units, which is about 100 times hotter than the average jalapeno.
© 2013 New Mexico State University Board of Regents
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