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Vegfest 2014 ( VegMichigan) was another great succes for us this year!  We saw many friends... like John and his daughter Elyce from Johnny Secreto Foods (Johnny Secreto Foods) with their AMAZING spice blends.  They were serving up Mexicallia corn, Backyard Goodness green beans and Sultans Gold (my personal favorite spice blend. I put it on everything from veggies to bread!!) brussel sprouts. The spice blends are perfectly balanced, well flavored and versatile! You can find them here http://johnnysecreto.com/ourproducts.aspx.  We also saw our friend Carson from Squeaky Green, LLC (Squeaky Green, LLC) who makes this enviromentally friendly laundry soap that makes your laundry smell like it was washed in a water fall and hung out side to dry. And it's so much more economical than the liquid. You can find out more here at http://www.squeakygreenonline.com/#!products/c161y. We also saw Mark and Erin from Pop Daddy Popcorn (Pop Daddy Popcorn) with their famous popcorn creations. It began with their olive oil and sea salt corn (Daddy-O) and then they introduced their sweet kettle corn style popcorn (Sugar Daddy). NOW they have added "Hot Daddy" and "Pepper Daddy" to their lineup.  It is the freshest, most addictive popcorn we have ever tried. Is it bad to call it crack corn??  We met some new friends as well. Jay and Ross from JaynRoss Creations (JayNRoss Creations) make this amazing south indian spice relish that is just out of this world called Thokku. You can learn more here at http://www.jaynross.com/thokku.html. An amazing combination of sweet and heat and heat!!  We also got to meet the girls from Gabby's Garden (Gabby's Garden) with their amazing line up of fresh, organic, gluten free and delicious salads!  They were sampling three.. Kale Tabouli, Pure Protein and Moroccan Lentil. Oh.Em.Gee.  I was simply amazed with these salads and ended up buying from them twice they were soo good. 

The people attending Vegfest were engaging, polite and generous with their praise and conversation. We had several people come up to us and say "Oh! I am so glad you are here again this year!" and "We love your salsa, it's the only one we buy". We also had the honor of introducing many people to our salsa for the first time. It's always a compliment when they tell you "it's soo fresh. This came out of a jar?"

This is what we strive for!

The Vegfest is one of my favorite events of the year and I have already penciled next year on the calendar. Although, I think next year I am going to have to 'attend' the event rather than work it.  Anyone want to cover my shift??

Happy Eats!

Stacy

Award Winning Year!

It began with 2 awards from the Fiery Food show. We were given the top honor with the "Golden Chili" award for our garlic and chipotle salsas.  This food show is held annually in Albuquerque New Mexico and with 100's of entries we were humbled and amazed to have been awarded 2 such high honors.

 

Then it was onto the Weekend of Fire event held at Jungle Jim's International Market in Ohio. This 2 day event hosted over 50 vendors from across the country. With offerings from mild to 'you gotta sign a waiver to eat this' it was an outstanding event. This was our first year at this public event and we submitted our new Mild Artichoke salsa for a chance at a WOFI award. Mild artichoke?  At the Weekend of FIRE event?  Some said we were nuts but the votes did not lie... our salsa was a hit and we were honored to be recognized. We will be back again this year in October to defend our title again.

 

Two wins at the 2013 Scovie Award for our mild garlic and medium chipotle salsa was the next stop in this award winning year. This is the second year in a row Little Diablo has been recognized by the Scovie Award.  This judging event is huge... over 850 entries from 39 US states and seven countries including Austria, Canada, Ecuador, Australia, St. Lucia, the United Kingdom and the United States. It is one of the most competitive blind tasted food competitions. Hundreds of products are entered and go through rigorous tastings to receive the top honors. 

The icing on the year came from The Hot Pepper Awards out of New York City. This is the 7th year for this award event and is hosted by TheHotPepper.com which is the internets first and premier chilihead community.  Little Diablo's medium chipotle took home top overall honors in the salsa category with A Hot Pepper Award and also first place in the salsa division.  This was our first year in this competition and we couldn't be more surprised. Being judged by some of the most experienced in the spicy food industry and then being awarded top overall is the largest compliment we could receive.


What an outstanding year for Little Diablo Salsa! We are so humbled and thrilled that our salsa is being recognized as a true contender among the literally 100's of salsas available on the market today.  We couldn't achieve what we are achieving without first the grace of God, support from our family, friends and fan and many sleepless nights and long days. Here's to another spicy year!

 

~Doug and Stacy

 

 

 

 

goldenchili

LITTLE DIABLO SALSA Wins 1st place at 2013 Fiery Food Challenge!


Little Diablo Salsa has been awarded two Golden Chile awards in the 2013 Fiery Foods Challenge. This prestigious award was given to both  their medium chipotle salsa and their mild garlic salsa.
 

On January 25, 2013, the most prestigious awards in the spicy food industry were distributed at the Fiery Food Challenge Awards dinner in Irving, Texas, and Little Diablo Salsa came out on top. Their medium Chipotle salsa AND their mild Garlic Salsa each took home first place awards, the “Golden Chili” award. 

The Fiery Food Challenge, a competition sponsored by The Dallas Morning News, pits products against one another in more than 100 categories. Professional judges evaluated over 700 hundred samples of sauces, salsas and other spicy treats and award first, second and third place prizes in each category. Awards are proudly displayed at ZestFest; a spicy, zesty and flavorful food event held the same week as the Fiery Food Challenge at the brand new Irving Convention Center at Las Colinas. 

Little Diablo Salsa is owned by Doug and Stacy Bering, two self- proclaimed foodies with a passion for great tasting food. Located in Brighton, Michigan this husband and wife team has an extensive background in food, business and fun. When they are not out making Little Diablo Michigan’s #1 salsa they spend much time volunteering for animal rescue groups and donating time in their community. 

Little Diablo Mild Garlic is a two time award winner. This salsa was also awarded a 2013 Scovie award.  

Stacy Bering, owner, said “We are very grateful for and proud of this award. It’s just outstanding to be recognized by the industry as one of the best.” 

You can find out more about their award winning products at www.LittleDiabloSalsa.com.  You can also contact them at

1-855-Salsa-4-U. 

2013 Scovie Awards Honors Best Spicy & Savory Food Products

For Immediate Release – October 16, 2012

Scovie Award WinnerBrighton, Mi. – The 2013 Scovie Awards judging panel of top culinary experts honored Little Diablo Salsa a 3rd place award in the Processed salsa, Unique category for their Mild Garlic Salsa. Their winning product was applauded because of it's unique flavor and use of fresh ingredients.

Little Diablo Salsa is located in Brighton, Michigan and products can be purchased online at littlediablosalsa.com . They currently offer five salsa flavors; Mild, Medium, The 'Double Diablo' Hot, Mild Garlic and Medium Chipotle.

Competition for the 2013 Scovie Awards was stronger than ever, with a record-breaking 805 product entries. Dave DeWitt, founder of the Scovie Awards and National Fiery Foods and Barbecue Show said entries came from 31 states and five countries including Australia, Bermuda, Canada, England and the United States.

“We’re thrilled that participation in the Scovie Awards continues to skyrocket. Companies recognize our awards as the most competitive blind taste tested event in the world,” DeWitt said.

Guests can sample and buy Scovie Award-winning products at the upcoming 2013 National Fiery Foods & Barbecue Show (March 1-3, 2013) at Sandia Resort and Casino in Albuquerque, New Mexico. Vendors from across the country will be in attendance. For more information please visit: fieryfoodsshow.com.

About

The Scovie Awards is an annual competition created by Dave DeWitt that recognizes the top fiery foods products in the world. The awards were named after the Scoville scale, a measurement of the spicy heat of a chile pepper. It is one of the most competitive blind tasted food competitions. Hundred of products are entered and go through rigorous tastings to receive the top honors. The Scovie Awards take place annually in the month of October. For more information, visit scovieawards.com.

Salsa, in particular, has emerged as Mexico’s most misunderstood culinary export. In Paris, Mexican restaurants make it with minced cornichon pickles and ketchup; in Japan, with green shishito peppers and Kewpie mayonnaise; in American factories, with corn syrup and red bell peppers.

Soon after the United States “discovered” salsa in the 1980s, it soared to popularity, famously outselling ketchup by 1992. American cooks flirted with peach salsa and corn salsa, while supermarket salsa evolved into a thick, sweet mix.

But on its global journey, salsa as it is actually made in Mexico often became lost.

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A monkey known as the lesula to local people in a remote part of the Democratic Republic of the Congo has been found to be a species new to science, researchers reported this week in the journal PLOS ONE. The species has been discovered just as it is being threatened with being hunted and eaten into extinction.

It is only the second new species of African monkey discovered in the last 28 years, according to PLOS ONE.

“The first lesula found was a young captive animal seen in 2007 in a school director’s compound in the town of Opala in the Democratic Republic of Congo,” the journal said in a news statement. “The young monkey bore a resemblance to the owl faced monkey, but its coloration was unlike that of any other known species.”

Read more here

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