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If
you would like to be kept up to date on the latest about
H.O.T. Sauce and related information including personal
testimonials of real people, recipe ideas and sale
prices on our products of up to 30% off, just put your
email address here and press "subscribe". We
call our newsletter "H.O.T
Tips".
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09/05/2004
- H.O.T. Tips Newsletter - Click
here to go to archives.
Dear H.O.T. Friends and H.O.T. Lovers,
We have found an ideal source of ripe habanero peppers for the balance of this season. Whether you are a major consumer of Habaneros or just curious about what these marvelous little peppers look like in their
original
form, we are pleased to be able to fill your orders from now through the end of the growing season. Texas Habaneros are harvested from June through the first South Texas freeze, usually deep into October. You can order these flavorful fruits and our other products through this link:
http://hotexas.com/orders.htm
Though considered, rightly so, among the hottest peppers, Habaneros also have an intriguingly fruity flavor. Why not grab a few pounds just to
make
your neighbors wonder where you got these exotic spices. We can also, for the serious consumer of Habaneros, provide up to ton quantities for your operations.
We have been finishing up the last assignments for H.O.T. Distributorships throughout the nation. Some 40-odd are now fully operational, most awaiting their first shipments of product. We will shortly have a complete list of
names
and locations where you can buy H.O.T. locally. If you would like to be
considered
as a distributor in our next round of awards in a few months, kindly fill
out the form
you will find at this link: http://hotexas.com/distapply.htm
One of the best foods for compatibility with H.O.T. is barbeque in all its
forms.
As a natural adjunct to Habaneros Of Texas, Inc. we are developing a chain
of
barbeque joints starting in the center of Texas Mesquite territory. Here is
a link
to the new, developing website for this enterprise: http://www.hotexasbbq.com
We have established two and are eyeing several additional locations for
HOTexas
BBQ joints. Only the smoke of Mesquite wood is capable of producing a
perfect
barbeque brisket. If you have tasted tender, juicy, perfectly
Mesquite-smoked
barbeque brisket and would like to question me regarding a better way to
slowly
smoke brisket, feel free to do so. However, if you have never tasted
pit-smoked,
Mesquite brisket, don't bother, because you have no clue. Please pardon the blatant boast, but I am a Texan, after all. Somewhere down the road, within
the
next year or so, it is our plan to spread this tasty delicacy throughout
America.
Each one of these barbeque joints will be a natural outlet for H.O.T. and
its
soon-coming barbeque sauce product. For those of you who might have a
hankerin'
to be involved in such an enterprise, be pondering it in your hearts. Before
too much
longer, we will be exploring the possibilities of franchising this
one-of-a-kind barbeque
joint throughout the nation.
Stay tuned for developments.
Your H.O.T. Friend,
Bill
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