Attention hot sauce lovers!

I know I’ve been away for a while, but I’ve been busting my butt to make product and grow the business. There just hasn’t been a ton of time for blogging, unfortunately.

What’s new…

Peaches & Scream hot sauce has been discontinued. I’m heartbroken, but it was a sound decision: it was my lowest seller in both the retail and wholesale categories. It was time to slim up the product line in an effort to funnel the money into what’s flying.

Goodbye for now, but not forever!

I also discontinued Pineapple Mustard. Same story, yet again. But but but there are still 6 other delicious flavors for you to enjoy:

Hand Grenade Sriracha, Jamberry Sriracha, Electric Lime Hot Sauce, Curry Honey Mustard, Beer Mustard, and Hot Pants Chili Garlic Sauce (only available during the summer online and at the farmer’s market).

I’ve had more time to cook now that I’ve quit the restaurant. Here’s a couple recipes to get you going:

Chicken Green Chili (dairy & gluten free)

1-2 lbs chicken breasts or tenderloins

4 cups chicken broth

1 can white beans (navy, white kidney, northern)

4 hatch or anaheim chilies (medium heat)

1 medium onion, diced

2 tbsp Merfs’ Electric Lime Hot Sauce (or as much as you want, really)

2 tbsp earth balance non butter buttery spreadjuice of one lime

pinch of lime zest

salt + pepper to taste

I put all the ingredients into my crock pot and cooked on low for 6-8 hours. I topped it with cilantro, tortilla strips, and avocado.

Chicken Tikka Masala (dairy + gluten free)

1-2lbs chicken breasts or tenderloins (would be great with tofu or tempeh)

2 cans coconut milk

2 cups water

1 can diced tomatoes with juice

4 oz tomato paste

2 tbsp earth balance spread

1 medium onion, sliced

4 cloves garlic, minced

4 tbsp tikka masala seasoning (available at Savory Spice Shop)

2 tbsp turmeric

1 tbsp paprika

2 dried chilies

pinch red pepper

salt + pepper to taste

Cook chicken however you prefer. Add rest of ingredients to crock pot and turn on high for 3 hours. Add cooked chicken. Top with Merfs’ Hand Grenade Sriracha and a little cilantro. Serve over rice of your choice!

I’m finally done working at a restaurant! We did it! I’m fully supported by Merfs Condiments, and what an incredibly hard, yet rewarding 2.5 years it’s been!

Cheers!!

Happy 4th of July, y’all!

I’ve been shifting some things around in my life, and as a result, I’ve got more time to cook…which means I’ve got more recipes to share with you!

Curry Chicken Salad with Merfs Curry Honey Mustard

• 2 cups shredded chicken
• 4 tbsp mayonnaise (any kind will do, vegan or regular)
• 4 tbsp Merfs’ curry honey mustard
• 1/4 cup dried cranberries
• 1/4 cup chopped almonds (or walnuts, pecans, cashews)
• 2 tbsp minced green onions
• 2 tsp yellow curry powder
• salt + pepper to taste

Combine everything in a bowl and mix together very thoroughly. Eat on top of mixed greens or on a sandwich!

It’s time for barbecuing, amiright?! So, y’all need a recipe for barbecue sauce.

Barbecue Sauce with Merfs’ Jamberry Sriracha

• 1 (5oz) bottle Merfs’ Jamberry Sriracha
• 3 tbsp honey
• 2 tbsp Elevation Organic Ketchup, Restaurant Style (the best ketchup you’ll ever eat, made by my friend Aaron Wagner)
• 1 tbsp apple cider vinegar
• 1 tbsp apple juice

Whisk together in a saucepan over medium heat. Reduce until it’s thickened like barbecue sauce. Eat on all your favorite barbecue items: brats, burgers, pulled pork, etc.

Merfs is excited to announce that you can find condiments at these new spots here in Denver:

Eat + Drink

Vital Root

The Market at Larimer

Blueprint Bar

Don’t forget that Merfs is at the South Pearl Street Farmer’s Market in Denver every OTHER Sunday from 9-1. Cross streets are Iowa and South Pearl and Florida and South Pearl. Come check us out!!

On a completely different note, there’s been a lot going on in the world out there. Y’all stay safe for the holiday!

Let’s love our neighbors today, regardless of religion, race, sexual orientation, gender identity, and political beliefs.

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Howdy, hot sauce lovers.

It’s been quite a while since I’ve written a post, so I thought I’d sit down and take some time to update you guys about what’s been going on.

We are thrilled to be a burgeoning part of Denver’s food scene! We are now stocked by all your favorite specialty retail stores, including St. Killian’s Cheese Shop, Capitol Heights Pharmacy and Liquor,  Marczyk Fine Foods, and many more. We are also available for consumption in some of your favorite Denver restaurants, including Steuben’s, Ale House, Central Bistro and Bar, Jelly Cafe, and Delectable Egg!

For a full list of places where Merfs Condiments are available click here.

Thank you to everyone for your continued support! It really means the world!

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IT’S FARMER’S MARKET TIME AGAIN! Hip hip hooray!

Merfs Condiments will be at the South Pearl Street farmer’s market EVERY OTHER SUNDAY from 9-1, starting on May 15.

For more information about South Pearl Street Events, click here.

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I hate to break hearts, but we’re going to discontinue yellow mustard. It’s just been a royal pain in the butt since day one, and unfortunately we’re not selling enough of it to justify the struggle.

Y’all don’t cry too much. I’ve got a few bottles left that I’ll be selling through Etsy, so get it while supplies last!

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Here’s to a killer third year for Merfs Condiments!

Hey y’all,

We are so happy for a new year! It’s a real pleasure to be starting our third year of business, and we owe it to the customers. Thank you, thank you.

A little news:

Merfs Condiments are now available at:

• The Crumb Cafe (corner of Holly and Cedar)
• Cake Crumbs (22nd and Kearney)
• Steve’s Snapping Dogs (E Colfax and Monroe)
• Jay’s Patio Cafe (15th and Boulder)

We are excited to be a growing part of Denver’s culinary scene!

Merfs Condiments has had such a successful second year of business. Thank you all so much for your support! We had a total sell out at Denver Flea Holiday Market, and that was an unexpected awesome thing! Tara and I even got a Sunday off, thanks to you.

Everyone keeps asking me where they can buy Merfs Condiments around Colorado. I keep an updated list in the Where Can I buy Section on this website, just for that purpose. Most business names have links to their websites and addresses. If you live in Colorado, especially near Denver, you’ve got lots of options for purchasing Merfs in stores!

Merfs is now available at the following locations:

Jelly Cafe, both Cap Hill and DU

Marcyzk’s Fine Foods, both Colfax and 17th

Stoney’s Bar and Grill, 10th and Lincoln

Ester’s Neighborhood Pub, S Holly and Jewell

Cheese Provisions, 2432 W 44th Street

Bacon Social House, next to Cheese Provisions on W 44th Street

The Market, Larimer Square

ExtraOrdinary Gift Co, Tennyson Street

Garden of the Gods Gourmet Market and Cafe, Colorado Springs

Gift Shop at Castle Rock Adventist Hospital

We are so excited to be part of these businesses! Y’all go support them!

And seriously, thank you for making our second year better than we could have ever dreamed.

Happy Holidays!!

Summer time always makes me think of the movie Grease. Things are really happening around here for Merfs Condiments, and we couldn’t do it without YOUR support.

It’s been a wonderful second year as a regular vendor at the Old South Pearl Street Farmer’s Market. We are there on the west side right next to Biker Jim’s from 9-1 EVERY SUNDAY. Come check us out and buy your favorite condiments!

We’ve also recently launched mustard, as many of you know.

THE DIGS:

• Yellow mustard- a refreshing take on an old classic; great on brats and in potato salad.
• Curry honey mustard- all the sweetness of your favorite honey mustard, with a spiced, curry finish; makes a killer, spicy vinaigrette, and is a great dipping sauce for sweet potatoes.
• Pineapple Mustard- a sweet mustard that’s got bright citrus flavors; delicious as a marinade for almost any meat, and great on sandwiches.
• Beer Mustard- a whole grain mustard made with Denver’s Great Divide Claymore Scotch Ale; a clever add to meat and cheese plates, and great on sausages.

The mustards are available for sale at Savory Spice Shop (Lowry, 15th & Platte, Boulder, Littleton), Capitol Heights Pharmacy and Liquor, 12th Ave Market and Deli, St. Killian’s Cheese Shop,  and Pete’s Fruit and Grocery.

Kelly has been avidly working in the kitchen to develop these new recipes for y’all, and it’s been really fun. Be on the lookout for a sriracha mustard that will debut within the next month!

Merfs has picked up all sorts of new places over the last couple of months. We are in Cherry Creek Ace Hardware, Mile High Ace Hardware, Mellow Mushroom downtown, Rialto Cafe, Steuben’s Food Bar, Park Burger Hilltop, Bullfrog Bagels (Washington, DC), Reiver’s Bar and Grill, Beatrice and Woodsley, and many more!

Merfs couldn’t have asked for a better second year. Y’all are rockstars! Stay tuned for all the latest happenings.

Til next time!

Hey there, condiment lovers.

We have had quite the summer so far! Merfs had an absolutely killer weekend at the Denver flea; we sold over 200 bottles of hot sauce and had one hell of time hanging out with you guys! Thank you for your continuing support!

Merfs is getting closer to launching the all organic mustard line. Keep a look out at the Old South Pearl Street Farmer’s Market this weekend; we ought to have mustard galore!

****For those of you who donated to Merfs’ GOFUNDME project, your mustard will be on its way within the next few weeks.

Also, we are changing from labels on our hot sauce bottles to screen printing with nutrition facts and bar codes! We are super excited for this transition, however, we will be out of Peaches & Scream and Jamberry Sriracha for another 3 weeks until we receive the printed bottles.

EVENTS COMING UP

Y’all know we are at the Old South Pearl Street Farmer’s Market here in Denver from 9-1 every Sunday.

And we are participating in the Jackalope Arts Fair on July 25/26. Please come check us out! There will be tons of cool vendors from all around Colorado!

Apple Cucumber Salsa

• 1 apple, diced
• 1/4 cucumber, diced
• 1/4 red bell pepper, diced
• 1/4 anaheim pepper, diced
• 1/4 cup green onion
• 1 tbsp white wine vinegar
• Juice of 1/2 a lemon
• 1 tbsp Peaches & Scream hot sauce
• 1 tsp sugar
• Salt to taste

Cut up vegetables and put into a bowl. Add wet ingredients, sugar, and a pinch of salt and mix together. Let sit in refrigerator for a couple of hours, covered. So far I’ve eaten this on top of grilled bass, and in a tortilla wrap with Italian sausage and spring mix.

Until next time!

HOT SAUCE ANNOUNCEMENT

Peaches & Scream hot sauce has a totally new and improved flavor with a little more heat. I’ve switched the fruit from just peaches to an organic mixed fruit with peaches, pineapple, mangoes, and strawberries. We tested it out, and the results are incredible! It will be available for purchase at Old South Pearl Street Farmer’s Market this weekend.

Y’all been asking me for more recipes using other sauces beside Hand Grenade Sriracha. Here’s a couple with Jamberry Sriracha.

Brussels Sprout Slaw with Blue Cheese and Jamberry Sriracha

• 2 cups shredded brussel sprouts
• 1 cup shredded green cabbage
• 1/4 cup shredded carrot
• 2 minced green onions
• 1/4 cup blue cheese dressing
• 2 tbsp jamberry sriracha
• salt + pepper to taste

Wash brussels sprouts and cut ends off. Roast in oven at 425* for 15 minutes. I roast the brussels sprouts because they are quite tough to eat raw, even when they’re shredded.  I use a food processor with a shredder blade to process and shred the roasted brussel sprouts, cabbage, carrot, and green onion. If you do not have a food processor, julienne the ingredients using a chef knife. Add vegetables to a large mixing bowl, and add blue cheese dressing and jamberry sriracha. Mix well, and add salt and pepper to taste. Keeps good in the refrigerator for a few days.

**You can also just make regular coleslaw using the bag mix labeled coleslaw that you can find in the salad section of the grocery store.

Balsamic Vinaigrette

I make my own salad dressing at home. Here’s one you’ve got to try!

• 1/4 cup balsamic vinegar
• 2 tbsp jamberry sriracha
• 1 tbsp honey
• 1 tbsp dijon mustard
• 1/2 tsp salt
• 1/2 cup oil

Add ingredients to glass jar and shake well. Keeps in the refrigerator for 2-3 weeks.

ORGANIC MUSTARD COMING SOON!

 There’s lots of exciting things happening around here. Stay tuned!

Y’all! Sorry for taking such a long time between posts. So much has been happening over here!

Coming up soon: Merfs’ Organic Mustard

I will be launching Merfs Condiments organic mustard line in about a month, so keep a look out for these new products: yellow mustard, pineapple mustard, curry honey mustard, and a spicy beer mustard. And GUESS WHAT? All of the recipes are shelf stable at room temperature! Hooray!

EVENTS

Old South Pearl Street Farmer’s Market

Farmer’s market season is upon us! You can find Merfs Condiments at Old South Pearl Street every Sunday from 9-1. Come on down! We are always running specials!!

Denver Flea

Merfs Condiments will be participating in Denver Flea in Denver, June 27 & 28 from 12-7p! The event is located in the Colorado Rockies Parking Garage, 27th and Blake Street on the 3rd floor and the roof.

Jackalope Art Fair

Merfs Condiments will be participating in Jackalope Art Fair this summer, July 25 & 26 at the Exdo Event Center here in Denver!

Red Lentil Hummus with Merfs’ Hand Grenade Sriracha

2 cups red lentils, cooked and cooled

2 cloves garlic

2 tbsp tahini

2 tbsp Hand Grenade Sriracha

Juice of one lemon

1.5 tsp salt

.5 tsp black pepper

1 cup olive oil

Add all ingredients to food processor except oil, and puree for 30 seconds. While running, slowly pour in the oil. Process for one more minute. And voila!

Red Lentil Hummus is great with carrots, celery, apples, and other fruits and vegetables. It’s also great on sandwiches in place of mayo or mustard.

Til next time!

Happy Mardi Gras, y’all!

I wish I was down in Louisiana to celebrate one of my favorite holidays. I’m desperately missing all my friends and family during this fun time. I’m happy to share that I was able to visit Louisiana for my birthday in the beginning of February. And boy, did I eat some good food! I also got to spend some much needed quality time with the business namesake, Murphy. He was really excited to see me. And he still doesn’t believe me when I tell him he’s famous.

Murphy Schexnaildre

I’ve got some recipes to share with y’all, and a few announcements about what’s coming up for Merfs Condiments this spring!

For starters, there are two important events coming up for Merfs:

• Denver Handmade Homemade Market, Feb 21 from 12-6p at the Denver Art Society on 7th and Santa Fe. All sorts of crafty goodies and deliciousness. Y’all come get you some! For more information check out their website.
• Mile High Local Food Summit, March 2-3 starting at 12pm at Johnson and Wales University. Yours truly is an exhibitor, and if you’re a foodie interested in anything Denver food related, you should come check it out. There will be all sorts of cool folks and seminars and other good things. For more information check out the Facebook event.

Now for the recipes. I’ve been making some pretty tasty stuff lately. I made a lunch feast last Monday for a friend of mine and it consisted of a venison sausage patty, sundried tomato hummus, sweet potato hash, and spinach tossed with olive oil and vinegar.

What’s relevant to Merfs Condiments? Well, I used Merfs’ Hand Grenade Sriracha in the sundried tomato hummus. So here’s the recipe:

All the delicious.

Sundried Tomato Hummus

1/2 cup sundried tomatoes

1 16 oz can pinto beans, drained

2 tbsp tahini

2 tbsp Hand Grenade Sriracha

1 tbsp lemon juice

1 clove garlic

1/2 cup olive oil

salt and pepper to taste

Combine all ingredients except olive oil in food processor and pure for 1 minute. While processor is running, slowly add olive oil. Add salt and pepper to taste and voila!

Sundried tomato hummus is good on just about anything you can imagine. I ate it in the dish mentioned above, on an egg sandwich, with pita chips and carrots, and by the spoon.

Yesterday I made a Louisiana classic and a favorite dish of mine.

Crawfish Étouffée

1/2 cup butter

2 cups onions, chopped

1 cup celery, chopped

1/2 cup bell pepper, chopped

1 lb crawfish tails, peeled

2 bay leaves

1 tbsp flour

1 cup water

1 tsp salt

1/4 tsp cayenne

2 tbsp Hand Grenade Sriracha

2 tbsp parsley, chopped

3 tbsp green onions, chopped

1. In large skillet over medium-high heat, melt the butter. Add the onions, celery, and bell peppers and saute until soft and golden, 10 to 12 minutes.

2. Add the crawfish and bay leaves. Reduce the heat to medium. Stirring occasionally, cook until the crawfish begin throwing off a little liquid, 10 to 12 minutes.

3. Dissolve the flour in water. Add to the crawfish mixture and season with salt and cayenne. Stir until the mixture thickens, about 4 minutes.

4. Add sriracha, parsley, and green onions and cook an additional 2 minutes.

5. Remove the bay leaves and serve over rice.

Merfs’ is available in more places than ever now! Enjoy Hand Grenade Sriracha at Beatrice and Woodsley and Two-Fisted Mario’s. Check out Electric Lime and Peaches & Scream at Fork and Spoon. Keep checking back for more information!

Until next time. Y’all come back now, y’hear?