It’s going to be a hot summer – in more ways than one – with a number of new, super-spicy products available at New Mexico State University’s Chile Pepper Institute.
Holy Jolokia mustard, ketchup and spice mixture, each produced in collaboration with CaJohns Fiery Foods, are the newest in the growing line of Holy Jolokia products.
“We really appreciate CaJohns and their assistance,” said Paul Bosland, an NMSU Regents Professor and head of the university’s Chile Pepper Institute. “We’ve had so much success with all of their products, which helps further our chile pepper research at the university.”
Since 2009, the Chile Pepper Institute has worked with CaJohns to produce and sell thousands of bottles of Holy Jolokia hot sauce, salsa, barbecue sauce, taco sauce, wing sauce and spice rub, each made with Bhut Jolokia chile peppers – also known as the “Ghost Pepper,” one of the hottest chile peppers on the planet.
“The ketchup, the mustard, the spice, these are all going to have a kick,” said Adan Delval, a program specialist for the Chile Pepper Institute. “They are definitely pretty hot and perfect for backyard barbecues this summer.”
Bottles of the ketchup sell for $10. The mustard is $8 and the spice mixture is $6. All proceeds from the sale of all Holy Jolokia products go toward an endowed chair for chile pepper research at NMSU. Holy Jolokia products are available at the Chile Pepper Institute, Gerald Thomas Hall Room 265 on the NMSU campus, or online at www.chilepepperinstitute.org
Author: Justin Bannister – NMSU