Mild Medium Sauce of the Month January 2017

SuckleBusters Texas Heat Original Pepper Sauce: January 2017

hotsauceofthemonthclub.jpgJanuary's Mild/Medium Sauce of the Month is SuckleBusters Texas Heat Original Pepper Sauce. This is a classic hot sauce with a medium heat level, made in Texas with fresh chile peppers. SuckleBusters produces over 35 products ranging from hot sauces and barbecue sauces to rubs and chili seasonings.

Sucklebusters Texas Heat Original Pepper SauceWho Makes It
Texas Heat is made by SuckleBusters, who are located in Texas (just like we are!). They've been around since 2005, when founder Dan Arnold was unable to find seasonings that didn't contain MSG, artificial fillers, or preservatives, so he decided to start making his own. He had already been developing his own BBQ recipes for about 30 years, so he was no stranger to good barbecue and Texas flavor. SuckleBusters' gets their name from when Dan was growing up and his father used to tell him about a ride at the Texas State Fair called the "Sucker-Buster." Dan's father said that only big kids could handle the "Sucker-Buster," which was the greatest fair ride ever. Little Dan looked all over the fair for the "Sucker-Buster" ride only to find out that his dad was messing with him, making him the "sucker." :)

What It Tastes Like

This is SuckleBusters' original Texas Heat--they've since branched off an added Texas Heat Cajun, Chipotle, Ghost Chile, Habanero, and Sriracha. It has a very pepper-y flavor and clocks in at a medium heat level. It's made with peppers, vinegar, garlic, and spices, making it naturally gluten-free and MSG-free. Because it's not made with pepper extract, it's "bustin' with flavor" without any of the bitterness that pure extract sauces provide.

Tip of the Month
A hot sauce called Texas Heat that was made in Texas and shipping from Texas belongs in a Texas chili recipe. This is an EXCELLENT recipe for Texas Chili, courtesy of Texas Devil Dog.

Texas Chili Ingredients

- 2 pounds Cubed or coarsely ground boneless, trimmed beef (chuck or shoulder arm preferred)
- 1 tablespoon Vegetable shortening
- 1-1/2 teaspoon Texas Heat hot sauce
- 8 oz. Tomato sauce
- 2 Beef bullion cubes
- 2 Jalapeño peppers, skin surface slit
- 6 tablespoons Chili powder (or to taste)
- 4 teaspoons Ground cumin
- 1 tablespoon Onion powder
- 1 teaspoon Garlic powder
- 1/2 teaspoon Salt
- 1/2 teaspoon White pepper
- 3/8 teaspoon Cayenne
- 1/4 teaspoon Oregano
- 1/8 teaspoon Crushed bay leaf


1. Cook meat over medium heat in melted shortening until meat is gray in color. Add hot sauce, tomato sauce, bullion cubes, 1 jalapeño and water to cover. Simmer, covered, 40 to 60 minutes, stirring occasionally.
2. Add water if needed. When jalapeño is soft, squeeze in juice and discard pulp and seeds.
3. Mix together chili powder, cumin, onion, garlic, salt, white pepper, cayenne, oregano and bay leaf; divide into 3 portions.
4. Add one portion spice mixture and remaining jalapeño. Continue to cook for one hour adding water as needed.
5. Remove jalapeño, squeeze juice into chili and discard pulp and seeds. Add second portion of spice mixture. Continue cooking for another 30 minutes, adding water if needed.
6. Add remaining spice mixture and cook 15 minutes more. (Chili should be kept thick during cooking. Adding too much water keeps the spices from permeating the meat.)
7. Enjoy!

Thanks again for being a part of the club! See you next month!

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