Weight: 15.5 oz
Deep in the bayou on the edge of the swamp, gators sun, crawfish boil and etoufee simmers. It was there Cajun hot sauce was born of Cayenne peppers and Tabasco peppers, where the term "coonass" meant French heritage and hot food. Now Batch #218 Salsa has arrived. That heritage has transcended the past and pushes through the portals of time to heat, to flavor and to Mardi Gras. Be careful it bites. Don't forget to try his brothers, Batch #114 & #37.
- 2003 Fiery Food Challenge, won 1st Place
- 2001 New York Fancy Foods Show Product Award Finalists - won 2nd Place for Outstanding Product Line
- 2001 New York Fancy Foods Show Product Award Finalists - won 2nd Place for Outstanding Beverage
Tomatoes, Tomato Juice, Onion, Chipotls Puree, Green Peppers, Roasted Garlic, Jalapeño Peppers, Apple Cider Vinegar, Salt, Natural Smoke Flavoring, Chipotle Powder, Garlic Powder, Onion Powder, Calcium Chloride, Citric Acid, Vinegar and Spices.