An Interview with Danny Cash of Danny Cash Hot Sauce
For how long have you been making hot sauce?
My first batch of sauce was in my home kitchen on March 23rd of 2002. I was 22. We haven’t changed anything in that recipe since!
What are your most popular products?
That very sauce, Bottled Up Anger Garlic Serrano, is still in the lead in sales, but other great sellers are Ragin’ Red Cajun Cayenne hot sauce, Fallen Angel Jolokia Ghost Wing Sauce, and the infamous 1%er Sauce and Powder Key Chain.
How did you get started making hot sauce?
I’ve always been good in the kitchen and hot sauce was too expensive. I read some labels and knew that I could do better!
When did you go commercial?
We were forced into that by a local diner here in Denver in 2003. We talked to my church about using the kitchen there, and they loved the idea. We built out our own kitchen in 2005 and never had the chance to look back. We’ve also helped out several other Colorado saucers get into the game with our kitchen. We’re always looking to “pay it forward”.
How many bottles of hot sauce do you produce a year?
We expect to do about 250,000 bottles this year.
Do you have a preferred chili pepper as an ingredient?
I still love the Red Habanero, but I’m eating a lot of green chiles (Anaheim) these days too. The Habaneros are excellent for almost anything, but green chiles are fun to play around with without the fear of being on fire for the next few hours if you don’t have gloves!
Aside from chili peppers, what do you feel is the key ingredient(s) in making the perfect hot sauce?
I’m sure everyone is probably going to say LOVE. I however have a simple business philosophy that has really helped us out. FAST & ACCURATE. I’m a competitive shooter with my dad and it works well in that scenario too. We’re FAST, by getting in fresh chiles, picking them and turning them into sauce that same day. We’re ACCURATE, by sticking to our own proven methods, and being extremely consistent with our recipes. A company won’t last long if they constantly change their ways.
Is there a special process you follow in making your hot sauces?
Pick, Wash, Mix, Boil, Blend, Bottle.
Do you follow a particular philosophy to making hot sauces?
The freshest ingredients make the freshest sauces. Even when we use mash on certain recipes, we use the best.
Do you have any other favorite spicy foods?
I love curry and 10x Hot Sesame Chicken. I challenge the cooks at several restaurants to make it too hot for me when I’m in the mood.
Do you have any advice for would-be hot sauce makers making sauces at home?
Get an immersion blender and a lot of GLOVES!
Do you have any basic/favorite hot sauce recipes to share?
I dump a bottle of sauce into cornbread mix all the time. Then, when it almost done, I shake on dried Ghost chile and cover it with cheese and let it all melt together. AWESOME. I also like to mix our Habanero Mango hot sauce into cake mixes and even into the batter for cupcakes.
Imagine this sad reality: If you could have only one chili pepper the rest of your life, which would you choose?
Red Habanero – you can use a little or a lot and the flavor is insanely good.
If your life could be turned into a movie, who would you like to have play YOU on the big screen? What might the movie TITLE be?
Giovanni Ribisi would most likely play me in a filmed titled “I wanted to be a pilot. What the hell happened?” or “MUHUHAHAHAHAHAHAHA”. That’d be a fun movie name.
Any other parting thoughts?
I want to eat BBQ’d penguin.
Visit Danny Cash Hot Sauce at:
3378 S Broadway
Englewood, CO 80113
(888) 346-8728 ext.1
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