Red'stuff

The Dry Hot Sauce

 Red’stuffÔ  is a dry hot sauce.  A blend of peppers that contain no salt, MSG, or preservatives, it sits on the dining table with every meal to be applied by each diner to suit his taste. It adds just as much heat as one prefers, or, when lightly applied, it acts as a flavor enhancement.  It's particularly good when sprinkled on eggs, salads, and cheese dishes, not to mention gumbo, and etouffe!  Some college students in New York love it on the cream gravy on their mashed potatoes.

In the kitchen, Red’stuffÔ is a condiment that sits on the kitchen prep table where it seasons a broad array of food and drink.  Red’stuffÔ  is an absolute must for barbeque sauces, bastes and rubs, and no decent piece of meat, fish or fowl should head to the grill without Red’stuffÔ  on the meat and in the marinade.  It also adds complexity and flavor to sauces, robust flavor to Bloody Mary's , and character to soups, stews, and gumbos.

Sportsmen will love Red’stuffÔ when they add it to their fish fry mix, shrimp or crab boil mix, or sausage recipe.  Camp chefs will find that their stews and gravies will be a whole lot more flavorful, and earn them many a kudos.  Red’stuffÔ  will make the next batch of venison or beef jerky a real success, too!

The party animal will find that Red’stuffÔ will really add zing to Buffalo wings or Hot Texas drummies, or make that dip a star on the buffet table.  And there's no reason to serve plain ol' ketchup any more, when you can add that special accent with a few shakes and a stir.  Planning on serving  oyster shooters or cold boiled shrimp?  Don't forget the Red’stuffÔ when you're making the red sauce!  Make your own picoso peanuts by deep frying shelled peanuts for about a minute, then season, fresh from your fryer with your own blend of Red’stuffÔ and popcorn salt.  Season your french fries or onion rings the same way, controlling the salt to suit your own taste.

And, Red’stuffÔ is positively basic to any decent pot of chili, carne guisada or other Mexican dishes, and it's really good in Italian marinara sauce, too!