Georgia Peach Vidalia Onion Hot Sauce with Red Velvet Top, 5oz.

Scoville Heat Units (SHU): 10,000 - 50,000
List Price: $10.50
sale Price: $9.95 (You save $0.55)

Item Code: HSP1941
Processing: Typically Ships within 24 to 48 Hours.
Georgia Peach Vidalia Onion Hot Sauce with Red Velvet Top, 5oz.

Bulk discount rates

Below are the available bulk discount rates for each individual item when you purchase a certain amount

  • Buy 6 - 11 and get 2% off
  • Buy 12 - 23 and get 3.5% off
  • Buy 24 or above and get 5% off

Description

Georgia Peach & Vidalia Onion Hot Sauce with Red Velvet Top, 5oz.: The famous sauce that goes well with all foods. Fantastic with breakfast dishes such as scrambled eggs. Great on fresh seafood, as a wing sauce or with all meat concepts.

Cane sugar, red chili puree, peaches, vinegar, Green Jalapeno peppers, salt, vidalia onions, dehydrated tomato & Red Cayenne peppers.

2005 NBBQA Championship - Won 4th place - Hot Sauce Category.
2001 International Champion Hot Sauce - National Barbecue Association.
2001 Boston's Pig & 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.

Georgia Peach & Vidalia Onion Hot Sauce with Red Velvet Top, 5oz.: The famous sauce that goes well with all foods. Fantastic with breakfast dishes such as scrambled eggs. Great on fresh seafood, as a wing sauce or with all meat concepts.

Cane sugar, red chili puree, peaches, vinegar, Green Jalapeno peppers, salt, vidalia onions, dehydrated tomato & Red Cayenne peppers.

2005 NBBQA Championship - Won 4th place - Hot Sauce Category.
2001 International Champion Hot Sauce - National Barbecue Association.
2001 Boston's Pig & 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.