Georgia Peach & Vidalia Onion Hot Sauce - The famous sauce with the red velvet top goes well with all food groups. Fantastic with breakfast dishes such as scrambled eggs. Great on fresh seafood, as a wing sauce or with all meat concepts.

Awards: 2005 NBBQA Championship - Won 4th place - Hot Sauce Category
2003 International Scovie Awards - FIRST Place Mild Hot Sauce
2002 Grand Prize Recipe Ingredients Rehoboth Beach Chocolate Festival
2001 International Champion Hot Sauce -National Barbecue Association.
2001 Boston's Pig and Pepper Festival - 2nd Place Hot Sauce
2000 National Fiery Foods Challenge - 3rd place - Fruit Hot Sauce.
2000 Champion Hot Sauce - Emmaus, Pa. Hot Sauce Festival.
2000 International Champion - National Barbecue Association Gourmet Show - 2nd Place.
1999 Chile Pepper Magazine Fiery Foods Challenge - 2nd Place.
1999 2nd Place Philadelphia Book & Cook Gourmet Show
1998 First Place Scovie Award Winner - National Fiery Food Show.
1998 Washington DC Hot Sauce Contest - 2nd Place.
Written about in the New York Times, Woman's Day Magazine, Gourmet News, N.Y. Daily News, The National Culinary Review, Toronto's National Post, Chile Pepper Magazine, Fiery Foods Magazine & Baltimore Valley Times.

Heat Level: 5
Size: 5oz
Ingredients: Cane sugar, Red Chili puree, peaches, vinegar, green Jalapeno peppers, salt, Vidalia onions, dehydrated tomato and red pepper (Cayenne).

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