Blair Lazar At The National Fiery Foods Show

For all you chileheads out there, Blair Lazar needs no introduction.  However, for those of you who love fiery food but aren’t exactly familiar with the industry or industry leaders, here it goes.  One of the top five names in spicy sauces is this man right here.  He makes everything from salsa, to queso, hot sauce, right through to extracts. And if you’ve never had an extract of chile pepper before, be warned.  It can be the worst tasting food combination you will find, and it packs a burn like refined gasoline.  And yes, I have tried gasoline before, but let’s not get into the circumstances surrounding that… Suffice to say don’t try it at home.

James Wreck, from EatMoreHeat.com meets this master of the pepper at the National Fiery Foods Show in Albuquerque, New Mexico.  To give you a hint as to how much James loves this guy and his sauces, pay close attention to the face, particularly the beard.  I’ve heard imitation is the sincerest form of flattery and James, you almost made him blush.

Blair’s sauces, while referred to as death sauces, aren’t what he’d like to call lethal.  As he will tell us above, he takes pride in making a sauce like a drug: it’s perfectly legal, and it makes you FEEL ALIVE. Unfortunately for us, James was still recovering from the Four Horsemen Burger. So we roped an unsuspecting chilehead named Max into sampling the sauces for our fans on camera. As we continually fed Max sauces that could peel paint or power a jet fighter, he troopered up and stuck it out for the camera, all the way through one of Blair’s extracts. Max, Pedro salutes you.

If you like what you saw in the video, and think you can handle some of that burn; Blair Lazar has a website you can order from called ExtremeFood.com, the official website for his death sauces.  You can find chips, jerky, rubs, and even his 16 Million Reserve, which holds the 2007 Guinness World Record for the hottest chili sauce commercially available.  Enjoy!

Posted by John on April 16, 2010. Filed under 1.0. You can follow any responses to this entry through the RSS 2.0. Both comments and pings are currently closed.