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Georgia Peach Vidalia Onion
2005 NBBQA Championship - Won 4th place - Hot Sauce Category.
2003 International Scovie Awards - FIRST Place Mild Hot Sauce.
2002 Grand Prize Recipe Ingredient Rehoboth Beach Chocolate Festival.
2001 International Champion - National Barbecue Association.
2001 2nd Place Boston's Pig and Pepper Festival.
2000 3rd Place National Fiery Food Challenge Winner From Chile Pepper Magazine.
2000 International Champion - National Barbecue Association.
2000 Champion Hot Sauce Emmaus, PA Hot Sauce Festival.
1999 2nd Place Packaging Philadelphia Book & Cook Gourmet MagazineHot Contest.
1999 2nd Place National Winner Chile Pepper Magazine Fiery Food Challenge, Fruit Category.
1998 1st Place National Winner of the Scovie Award at the National Fiery Food Show.
1998 2nd Place Washington DC Hot Sauce Contest.
1997 First Place Washington DC Hot Sauce Contest.
1996 3rd Place Winner at the National Fiery Food Challenge.
Ingredients: Cane sugar, Red Chili puree, peaches, vinegar, green Jalapeno peppers, salt, Vidalia onions, dehydrated tomato and red pepper (Cayenne).
The famous sauce with the red velvet topper really goes well with all food groups. It is fantastic with breakfast or fresh seafood. Made with cane sugar, pureed hot peppers, ripe Georgia peaches & Vidalia onions. A sauce for the gourmet.
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