Vermont Pepper Works Giveaway

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Stay warm this winter and keep things just as spicy as they should be! Vermont Pepper Works has a variety of sauces to meet your every culinary need.

Current owners Josh and Hannah Pfeil enjoyed bottling 50 gallons of hot sauce so much on their first date that they knew they had to find a way into this industry that they are so passionate about. Josh contacted Jeff and Julie Mitchell, who had started Vermont Pepper works in 1999 and asked for a job. He called back everyday until they agreed.

Josh shared this about Jeff and Julia: “They started VPW with pure grit and genius chef skills. They were young and powerful and they crafted five of the best hot sauces on the market. “Nothing artificial”, just delicious food that has the perfect balance of heat and flavor.  The 5 recipes go “From mild to wild” and I knew that VPW was special, so I bugged him to let me help him build the company.”

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In January of 2014 Jeff and Julie passed the company to Josh and Hannah, who had been selling sauces at the Stowe Farmer’s Market for years.

Vermont Pepper Works currently works with with local farms such as Sol Fresh Farm, Cave Moose Farm and Woods Market Farm, to name a few, and hope to continue to expand this list. They are also working toward producing sauces that are 100% organic.

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Josh also tells us about their best selling sauce: “Our best seller and our personal favorite is the Roasted Garlic Carrot Cayenne. The local organic carrots and heirloom cayenne peppers make the flavor and color pop. It is hot enough and not too hot making it our good-on-everything sauce.”

I can tell you that during the short time we had this sauce (short time because we ate it so fast) it did go on everything! It became more than a hot sauce but also a perfect ingredient and addition to any dish. The roasted garlic flavor is amazingly powerful. For the holidays we mixed this sauce with cream cheese and cheddar cheese and baked until bubbly and then served it with crackers. We ate and ate and ate until we wanted to burst, and I am sure someone licked the dish clean.

A few friends would like to share their reviews too:

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“We both tried the hempin jalapeno sauce Although only rated with one x, had some serious spice behind it. A heat that definitely lingered after the bite was gone, which we both enjoy. Also, it had a distinctly earthy flavor, which was hard to put a finger on at first, but was definitely present at every bite, which I am attributing to the hemp nut ingredient. My husband really liked it, he loves the freshness of a tomatillo salsa plus that bit of heat, he poured it all over his fajita.” -Lauren

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“The chocolate chipotle flavor was a bit intimidating, I have to say. With a heat rating one higher than the jalapeno sauce, I was a bit nervous. Plus, chocolate and spicy ARE a great combo but I wasn’t sure if it still would be -combined with all the ingredients in my fajita. It was pretty thick so I, very apprehensive, put a dot on my plate and dipped the corner of my fajita into it…and….Awesome!! It didn’t have nearly the kick of the jalapeno sauce and the spice was soo perfectly balanced with the sweet, you almost couldn’t taste the chocolate. I thought it was a great hot sauce and wouldn’t hesitate to use it with any dinner, tacos, fajitas or chili.”-Lauren

 

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“Peach ginger habanero pepper sauce- delightful sauce that doesn’t pack a lot of heat, but filled with flavor. Tried it on my pizza and eggs and enjoyed a fruity tropical sensation, almost like a jam, but with a kick! Highly recommended and would even go so far as to say it has the potential to be kid friendly.” -Angela

I asked my friend April, who happens to be Hannah’s sister, what sauce she liked best and she said: “I like Rancho Ancho the best because it’s not too hotand it makes a great marinade for chicken. I’ll either bake it or grill it.”

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Support Vermont Pepper Works by LIKING their Facebook page here and look for/ask for their products in stores near you!
ENTER HERE to win your choice of hot sauce from Vermont Pepper works –> a Rafflecopter giveaway
Best,
Honi

 

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22 thoughts on “Vermont Pepper Works Giveaway

  1. Add any flavor Vermont Pepper Works sauce to plain yogurt and stir well. Use to top baked potatoes, dip raw veggies, or marinate fish or chicken. So many uses, and so easy/delicious!

  2. Glazed, bacon wrapped roulade with caramelized onions & roasted Brussels sprouts.

    12 slices thin sliced bacon
    1lb ground meat of your choice (I use turkey)
    4 cheese sticks of your choice (I use cheddar)
    McCormick Brown Sugar & Bourbon marinade mix
    Glazing sauce of choice
    2-3 onions, thin sliced
    1-2 lb fresh Brussels sprouts (as needed)
    Olive Oil for cooking
    2 cloves minced garlic
    Sea salt & cracked black pepper
    Lemon slices (optional)
    Parchment paper

    1. Preheat oven to 400°.
    2. Put 1 Tbsp Olive oil per onion in a large frying pan. Add sliced onions & stir to coat. Cook slowly over med-low heat, stirring occasionally, until soft & caramelized. They will taste sweet. Do not season.
    3. Meanwhile, in a small bowl, season ground meat to taste with McCormick marinade mix.
    4. On parchment lined sheet pan with sides, overlap bacon slices to form a rectangle. Press a thin layer of meat mixture on top of the bacon, leaving the bottom 2 inches uncovered for overlapping. Place cheese sticks in a line across the meat. Using the parchment to help you, roll tightly from the side with meat all the way to the edge to form a log. The bacon should overlap & seal the roulade.
    5. Place roulade seam side down & bake approximately 30 minutes in a 400° oven or until a thermometer reads 160°. Remove from oven & glaze with sauce. Bake an additional 10 minutes. Remove from oven & glaze once more. Bake an additional 5-10 minutes. Remove from oven and allow to rest 10 minutes. Slice into 1 inch slices & top with caramelized onions to serve.
    6. While roulade is baking, trim & half the brussels sprouts.
    7. Put 1 Tbsp per batch of sprouts in an oven safe frying pan. Place sprouts cut side down in a single layer in pan. Fry over medium high heat until browned. Toss to coat with oil & turn out on a baking sheet with sides in a single layer. Repeat until all sprouts are fried. Sprinkle with minced garlic & sea salt & black pepper to taste.
    8. Once meat is out of the oven to rest, set oven to broil. Broil Brussels sprouts for 8-10 minutes. Serve immediately.

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