Mild to Wild(R) is proud to announce the availability of Fatalii Pepper Mash.

We are one of the very few, if not the only, company to offer this exotic Chinense as a mash. The Fatalii pepper is an African chile that bears a strong resemblance to the Bhut Jolokia. Like the Bhut, this is one of the hottest chile peppers I have ever encountered. It has a long lasting burn with an intense citrusy flavor that will definitely leave an impression on you!

Like all the rest of our more traditional mashes, this has NO preservatives and has not been ruined by the addition of 15% salt like so many other commercial mashes. It has also not been allowed to site around and rot- i.e. "ferment". This is as close to the fresh chile as is possible.

If you are needing an intense heat that has that distinctive 'chinense (habanero) note' to it, then I am happy to provide you with something that just not anyone else has. This chile is packagaed in 5 gl buckets that contain NO salt, NO preservatives, and just enough vinegar to ensure shelf stability.

From a single bucket to a pallet load, I'm ready to help. Serious inquiries only. Samples available upon request, credited to first order.

Contact jim 'at' wildpepper.com with the subject line of "Fatalii Chile Mash".

Here you will find some of the best tasting as well as some of the hottest products that exist.  Notice the order I said that?  FLAVOR FIRST, then heat! As the name implies, the sauces range from Mild to Wild, but the emphasis is always on the taste.  

What makes me different?
I grow my own chiles. That alone would set me apart from the vast majority in this business. The chiles used in these sauces come from my own fields, or fields that I've directly contracted. I walk these fields from one end to the other numerous time to ensure that the chile quality is the highest possible. The chiles are hand-picked and individually selected- there are no mechanical pickers or industrial processing. I also help to make these sauces. These are my recipes and they aren't sent off to some far-away commercial venture to be 'dumbed down' for general consumption. These sauces aren't a glorified 'flavored vinegar' with minimal pepper solids. For 12 years now, over 89% of all my orders have shipped with an extra item or two free-tangible proof that I mean it when I say 'thank you for ordering'.

The prize of my fields...
My specialty as a grower is habanero and anything else deemed 'hot'. I am one of the few commercially licensed growers of the Red Savina� Habanero in the world. The Red Savina� was long listed in the Guinness Book of World Records as the hottest of the hot!  Even better than that, it has an intensely fruity, unmatched flavor and powers much of what I do. My chiles are of such quality that, though you might not have heard of me before, many more famous sauce makers have used them for their own sauces. A partial listing of some of these famous folks appears in my 'Wall of Flame'.

Who I am:
I wear two hats, as do many of us in the chile pepper business. In addition to being a professional 'fire starter' as chief cook & bottle washer in the chile pepper business, I am also a professional firefighter in Indianapolis (IAFF Local 416, Lieutenant Engine 111, A-shift).  When you send an order or e-mail, you are 'talking' to the person who not only made the sauce for you, but will be filling your order as well.  As such, please be aware that although I make every effort to turn all orders within 48 hours, the nature of my firefighting schedule sometimes dictates otherwise. When I am gone on vacation or off to a fire department class, no one remains to fill the order.  One of the prices of supporting 'the little guy'.

Step Up For Charity:
As if a full time career and a full time business (and family) weren't enough to keep me out of trouble, I've also founded a charity. The charity has been funded and supported by chileheads through the world and would not have existed without their support. The charity is an ongoing event and I would humbly ask that you cruise by the site and consider helping out.

Jim Campbell