Writer: Justin Bannister, (575) 646-5981, firstname.lastname@example.org
If you're serious about tacos, this sauce is for you. Just be sure to have a nice, cold beverage on stand-by. New Mexico State University's Chile Pepper Institute is rolling out the latest in a line of seriously spicy sauces. This time, it's Holy Jolokia taco sauce, the fifth in a series of award-winning sauces and salsas produced in partnership with CaJohns Fiery Foods.
The sauce will be unveiled today, Saturday and Sunday at the National Fiery Foods and Barbecue Show in Albuquerque, the largest and most visited spicy foods show in the world. The sauce is made with Bhut Jolokia chile peppers, which have a heat rating of more than one million Scoville Heat Units - about 100 times hotter than the average jalapeno.
"We're very excited about Holy Jolokia taco sauce," said Erica Sichler, the program coordinator at the Chile Pepper Institute. "It's spicy, but not overwhelming. It fits right in with the other Holy Jolokia sauces."
Over the past few years, the Chile Pepper Institute has worked with CaJohns to produce Holy Jolokia hot sauce, salsa and barbecue sauce, each made with Bhut Jolokia chile peppers. The two have also teamed up to produce Sancto Scorpio hot sauce, made with Trinidad Moruga Scorpion chile pepper, currently ranked as the hottest pepper in the world.
The Chile Pepper Institute is part of NMSU's College of Agricultural, Consumer and Environmental Sciences. A portion of the proceeds from each sale of Holy Jolokia taco sauce, along with the other Holy Jolokia products, goes toward an endowed chair for chile pepper research.
The Holy Jolokia taco sauce will be available starting Monday, March 4, at the Chile Pepper Institute and online at www.chilepepperinstitute.org. For more information, contact Sichler at 575-646-3028.
© 2013 New Mexico State University Board of Regents
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