Holy Jolokia! It's Now Available! Try the sauce that benefits the Chile Pepper Institute at New Mexico State University. We joined together with the fine folks at CPI to create a flavorful HOT sauce from the Bhut Jolokia chile. Dr. Paul Bosland, Director of CPI states "It has a fruit overtone and a smoky flavor". He goes on to say "Holy Jolokia hot sauce is all about flavor, rather than melt-your-face-off heat". As the creator of this Louisiana-style sauce, I wanted to follow the popular hot sauces, but add a dimension of heat like none have possessed before. It is made with fresh puree and dried powder from the chile. It has a vinegar bite like the standards, but there is a lot more of the chile solids than what you will find at the supermarkets. Taste and heat is in the tongue of the beholder, but we have received much praise from those who have tasted it. All of you chileheads out there need to join with me and support research and education at the Chile Pepper Institute. The money will be used to raise funds for an endowed chair to continue the legacy of NMSU's chile pepper research and to establish a new expanded Chile Pepper Institute facility featuring a tourist venue, conference, seminar and teaching rooms, a sustainable teaching and demonstration garden plus a state-of-the-art greenhouse. Warning! Your tastebuds may cry out "Holy Jolokia!"