Walk beyond the computers and fax machines in the Sudbury office of David Ashley and you’ll find a rudimentary science lab. Turmeric, clove, beer buds, Serrano pepper powder, and extracts such as natural butter and mango fill the shelves of an old metal cabinet. Thirteen glass bottles in varying shades of orange are lined up across a tabletop, the result of gastronomic tinkering that may soon wind up on supermarket shelves across the nation.
The Hartford Courant, October 7, 1998 Hell in a Bottle Don’t let them think stress has scrambled your brains if you put something like Mad Dog Green Amigo Hot Sauce on the dinner table. Or if you feel like sprinkling a few drops of Ring of Fire in the marinade for tonight’s chicken, tell them [...]
Worcester Telegram, July 13, 1994 Sauces that’ll ‘burn’ your tongue hot item Whew! It’s hot stuff all right. David Ashley of Boston is really into barbecue madness with his line of “Mad Dog” barbecue and hot sauces. Talk about heat. When Ashley holds a sample tasting of his Liquid Fire, an intense, super-hot pepper sauce [...]