The hot sauce history is the history of enterprising men fired by the fiery chilly into crafting the hot sauce that is a rage among the gourmet lovers. The hot sauce history also chronicles their ventures to create ingenious hot sauce variations that grace almost every cuisine in the world.
Sauce historians have gathered information mainly from the labels on the hot sauce bottles housed in private collections. Hot sauce advertisements obtained from city directories and newspapers are other resources. Information in general is sparse, but whatever are available, points to a rich and varied hot sauce history.
The flaming hot sauce had a humble beginning in the form of cayenne sauces in Massachusetts way back in1807.
1849 is a landmark year in the history of hot sauce. The first sauce import took place in 1849 when England’s Lea & Perrin’s Worcestershire sauce made its way into the USA and Colonel White raised the first chronicled Tabasco chilly crop.
Colonel White prepared the world’s first Tabasco sauce and advertised it. Hot sauce was now well and truly geared towards commercialization.
A variation of the hot sauce came out in 1860 when J. McCollick & Co. of New York City produced a Bird Pepper Sauce.
But the hot sauce really captured the imagination of the public with Edward McIlhenny’s ripened Tabasco hot sauce in 1868.
1870 and 1906 are high watermarks in hot sauce history whence McIlhenny secured a patent on the Tabasco variety of hot sauce and the McIlhenny clan trademarked the Tabasco brand, respectively.
Hot sauce marketing broke new grounds with Chicago-based William Railton’s 1877 advertisement copy for his Chilly Sauce, which positioned it as an exotic variety with medicinal benefits.
The legendary Poppie’s Hotter ‘n Hell Pepper Sauce had its moorings in south Louisiana under Poppie Devillier in 1893.
The success of the Tabasco hot sauce opened the floodgates to experimentation with various flavors. Thus in 1916, Charles Erath of New Orleans produced the Red Hot Creole Pepper Sauce; in 1923 Crystal Hot Sauce made its debut courtesy Baumer Foods, Louisiana; in 1941 the La Victoria Sales Company created a stir with red taco sauce, green taco sauce and enchilada sauce.
These experimentations were not confined to only the entrepreneurs. Homemakers too were dabbling their hands at hot sauces, as evident from recipes for barbecue and curry sauces found in “Mrs. Hill’s New Cookbook”. Hot sauce had spread like wild fire.
The hot sauce juggernaut rolled on with David Pace’s picante sauce, made in 1947 and Chris Way’s Dat'l Do It Sauce and Hellish Relish, in the beginning of the 1980s.
Hot sauce history says that Los Angeles leads the way when it comes to hot sauce consumption, with 3.3 million gallons consumed in 1990.
Modern hot sauce history is replete with manufacturers like Sauces & Salsas Ltd, Le Saucier, the first dedicated sauce and hot sauce retail outlet and Chi-Chi’s vying to grab a share of the consumers’ appetite. Hot sauce surely sells like hot cakes.
Showing posts with label sauces. Show all posts
Showing posts with label sauces. Show all posts
Monday, August 23, 2010
Wednesday, August 18, 2010
History Of Salsa Sauce – The Mexican Connection
The history of Salsa sauce originated with the Inca people. Salsa (combination of chilies, tomatoes and other spices) can be traced to the Aztecs, Mayans and Incas. The Spaniards first encountered tomatoes after their conquest of Mexico in 1519-1521, which marked the beginning of the history of Salsa sauce. Aztec lords combined tomatoes with chili peppers, ground squash seeds and consumed them mainly as a condiment served on turkey, venison, lobster, and fish. This combination was subsequently called salsa by Alonso de Molina in 1571.
Charles E. Erath of New Orleans was the first person in salsa sauce history who began manufacturing Extract of Louisiana Pepper, Red Hot Creole Peppersauce in 1916. A year later, La Victoria Foods started Salsa Brava in Los Angeles.
In Louisiana in 1923, Baumer Foods began manufacturing Crystal Hot Sauce and in 1928 Bruce Foods started making Original Louisiana Hot Sauce - two salsa sauce brands that are still in existence.
In 1941, Henry Tanklage formed La Victoria Sales Company to market a new La Victoria salsa line. He introduced red and green taco, and enchilada sauces - the first of salsa hot sauces in US. He took over the entire La Victoria operation in 1946, which manufactures ten different hot sauces now covering the entire salsa spectrum, including Green Chili Salsa and Red Salsa Jalapeña.
According to the hot sauce history, salsa manufacturing in Texas began in 1947 with David and Margaret Pace and their picante sauce. In 1952, La Victoria Foods introduced the first commercial taco sauce in US and in 1955, La Preferida launched a line of salsas.
In 1975, Patti Swidler of Arizona launched Desert Rose Salsa. Four years later, in Austin (Texas), Dan Jardine began producing Jardine's commercial salsa, giving Austin the reputation in the history of Salsa Sauce as the hot sauce capital of America. Another Texas company, the El Paso Chili Company, was started in 1980 by Norma and W. Park Kerr. In 1986, Miguel's Stowe Away in Vermont launched a salsa line and in April, 1986, Sauces & Salsas Ltd. began manufacturing the Montezuma brand of hot pepper sauces and salsas in Ohio.
Between 1985 and 1990, Mexican sauce sales grew seventy-nine percent; between 1988 and 1992, the percentage of American households buying salsa increased from 16 to 36. By 1992, the top eight salsa manufacturers in the history of salsa sauce were Pace, Old El Paso, Frito-Lay, Chi-Chi's, La Victoria, Ortega, Herdez, and Newman's Own. By 1993, competition from smaller salsa companies was so fierce that Pace, Old El Paso, and six other brands saw Texas sales decline three percent.
The big news in 1994 was the buy out of two of the largest companies in the Fiery Foods Industry. Numero Uno salsa manufacturer, Pace Foods, was sold to Campbell Soup Company for an astronomical USD1.1 billion.
Some of the best sauces ever produced in the history of Salsa Sauce
Jose Goldstein Artichoke Garlic Salsa contains artichokes from Spain with mouth-watering California garlic. A sure hit with a bag of chips or your favorite meat. Great on pasta too!
La Paloma Hot Salsa and La Paloma Mild Salsa are the best of its kind. Once you savor the fresh, robust flavor of La Paloma Salsa, you'll be hooked.
Scorned Woman Salsa has won the 1st Place in Fancy Food Magazine’s Hot & Spicy Food Show in 1997.
Charles E. Erath of New Orleans was the first person in salsa sauce history who began manufacturing Extract of Louisiana Pepper, Red Hot Creole Peppersauce in 1916. A year later, La Victoria Foods started Salsa Brava in Los Angeles.
In Louisiana in 1923, Baumer Foods began manufacturing Crystal Hot Sauce and in 1928 Bruce Foods started making Original Louisiana Hot Sauce - two salsa sauce brands that are still in existence.
In 1941, Henry Tanklage formed La Victoria Sales Company to market a new La Victoria salsa line. He introduced red and green taco, and enchilada sauces - the first of salsa hot sauces in US. He took over the entire La Victoria operation in 1946, which manufactures ten different hot sauces now covering the entire salsa spectrum, including Green Chili Salsa and Red Salsa Jalapeña.
According to the hot sauce history, salsa manufacturing in Texas began in 1947 with David and Margaret Pace and their picante sauce. In 1952, La Victoria Foods introduced the first commercial taco sauce in US and in 1955, La Preferida launched a line of salsas.
In 1975, Patti Swidler of Arizona launched Desert Rose Salsa. Four years later, in Austin (Texas), Dan Jardine began producing Jardine's commercial salsa, giving Austin the reputation in the history of Salsa Sauce as the hot sauce capital of America. Another Texas company, the El Paso Chili Company, was started in 1980 by Norma and W. Park Kerr. In 1986, Miguel's Stowe Away in Vermont launched a salsa line and in April, 1986, Sauces & Salsas Ltd. began manufacturing the Montezuma brand of hot pepper sauces and salsas in Ohio.
Between 1985 and 1990, Mexican sauce sales grew seventy-nine percent; between 1988 and 1992, the percentage of American households buying salsa increased from 16 to 36. By 1992, the top eight salsa manufacturers in the history of salsa sauce were Pace, Old El Paso, Frito-Lay, Chi-Chi's, La Victoria, Ortega, Herdez, and Newman's Own. By 1993, competition from smaller salsa companies was so fierce that Pace, Old El Paso, and six other brands saw Texas sales decline three percent.
The big news in 1994 was the buy out of two of the largest companies in the Fiery Foods Industry. Numero Uno salsa manufacturer, Pace Foods, was sold to Campbell Soup Company for an astronomical USD1.1 billion.
Some of the best sauces ever produced in the history of Salsa Sauce
Jose Goldstein Artichoke Garlic Salsa contains artichokes from Spain with mouth-watering California garlic. A sure hit with a bag of chips or your favorite meat. Great on pasta too!
La Paloma Hot Salsa and La Paloma Mild Salsa are the best of its kind. Once you savor the fresh, robust flavor of La Paloma Salsa, you'll be hooked.
Scorned Woman Salsa has won the 1st Place in Fancy Food Magazine’s Hot & Spicy Food Show in 1997.
Subscribe to:
Posts (Atom)