Total Pickle Domination...One Bite At A Time...
Gayle Fausett, had been making Red Hot Mamma’s, for years, (she was an amazing Cajun cook from the piney woods of Louisiana and quite a Hot Mamma herself). Her mild version of the pickles were so popular, that she gave them out as gifts every year to all her friends and family. Her daughter Tina started doing the same, and over the years would constantly be asked why she wasn’t marketing them, they were so good. Seems like people couldn't wait for the holidays to get a jar, and believing in the pickles and how much everyone loved them (not to mention the constant begging), we ended up making them all the time for friends. That's when we finally decided to do a business (or go broke giving them away).
For years now, we’ve had calls from fans addicted to the sweet and spicy crunchiness of what we call " Red Hot Mamma's".... Like a good woman, Red Hot Mamma's will leave you with an after burn, making you want more, and yes, more... Spicy with an undeniable sweetness… a bit of a tease.
We’ve heard stories from addict after addict, about saving the juice when they've devoured the pickles and putting plain ol' dill slices in to try to give them the same flavor and punch. People talk about saving the jalapenos and using them in salsas or on nachos. We make a relish from them and there's nothing better to make deviled eggs, potato salad or tuna fish salad sandwiches. And we’ve actually witnessed several people tip that jar and chug that juice in an attempt to get a fix.
We have a Cajun blue cheese dressing that compliments the pickles perfectly.... nothing like the combination on a hamburger or used as an hors d' oeuvres atop a cracker.
Our goal is total pickle domination, one bite at a time.
For years now, we’ve had calls from fans addicted to the sweet and spicy crunchiness of what we call " Red Hot Mamma's".... Like a good woman, Red Hot Mamma's will leave you with an after burn, making you want more, and yes, more... Spicy with an undeniable sweetness… a bit of a tease.
We’ve heard stories from addict after addict, about saving the juice when they've devoured the pickles and putting plain ol' dill slices in to try to give them the same flavor and punch. People talk about saving the jalapenos and using them in salsas or on nachos. We make a relish from them and there's nothing better to make deviled eggs, potato salad or tuna fish salad sandwiches. And we’ve actually witnessed several people tip that jar and chug that juice in an attempt to get a fix.
We have a Cajun blue cheese dressing that compliments the pickles perfectly.... nothing like the combination on a hamburger or used as an hors d' oeuvres atop a cracker.
Our goal is total pickle domination, one bite at a time.
