My sauce is a small batch operation. I grow my own organic Tobasco peppers for my sauce. I have been making my sauce for 5 years and was certified by the FDA in October 2011 for processing acidified foods, I started selling 2 months later. Papi's sauce production has grown very fast since winning a National Award at Jungle Jim's International Market in October 2012 in Fairfield Ohio. Show attracted 3,500 people who voted on over 350 sauces and Papi Joe's came in 1st place for best hot sauce.
My sauce is a little sweet with an after burn. I process Papi's sauce where there is still small bits of fresh garlic (I do not use garlic powder) and peppers in the bottle. People are eating it on everything from eggs, chicken, cheese, chile, turnip greens and even putting a shot in their Bloody Mary's. My wife, Kay, and I make, label and bottle every batch.
In our first year we are now in 22 establishments in 4 states (restaurants, gift shops, chain of grocery stores, mail orders and plenty of local sales).
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Sweet, tangy and then the after burn. When you buy a bottle you get a recipe card with several recipes on it.