Archive for October 2009

October 31


Habarero Head

Wait! Don't throw away your pumpkin guts!

Try this toasted pumpkin seeds with ZOMG recipe.


1 1/2 cups raw whole pumpkin seeds
2 teaspoons butter, melted
2 teaspoon ZOMGSAUCE Batch #101
1 pinch salt


1.Preheat oven to 300 degrees F (150 degrees C).
2.Toss seeds in a bowl with the melted butter, ZOMG and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.

Trick or Treat! Wash your Feet!

The ZOMG Fam


October 26


First and foremost, ZOMG got it's first shout out on National Radio!

Our very own ZOMGesus, DJiRATE, performed on CBC GO! last weekend with More or Les & Fresh Kils to promote their new EP & their amazing new video Pop N Chips!

Click this link here and listen to the "Let Borel Order the Wine" episode. ZOMG gets the shine at about 1:06:20.

PS: We sold a ton of sauce at the show, and big thanks to all the audience members who took a bottle of ZOMG home! Hope you're enjoying it!


Second and secondmost, we are proud to announce the formal incorporation of ZOMG Foods Inc! Woot Woot!

ZOMG Foods Inc. Baby!

This is super exciting for us as this is a big step in getting ZOMG closer to being 10,000% legal and legit, and it just means that we're that much closer to taking over the world. Huge pounds and hugs to our resident ZOMGenius, the Krazy Kat Lady, for taking care of business.

Sadly, Pasta was pissed that we went with ZOMG Foods Inc., instead of Pasta's Pasta Sauce Inc., and she appears to be set to make a break for it in her ZOMG balloon. It's possible that it's just a publicity stunt, but nonetheless, our prayers go out to her and her family and we hope she lands safely soon.


Feel free to check out the ZOMG facebook page for more pictures of Pasta's great escape!

Sloppy Kisses,

Team ZOMG.


October 14


So, Make this Squash and Ginger Soup!

This is a recipe that the ZOMG team picked up from one of our biggest fans. We watched her make the soup, tasted it and fell in love. Since then, we've made a few changes and spiced up the recipe. We love this soup so much that it has become a staple at our Thanksgiving dinner. So go out, pick up some squash and some ZOMG and make a batch of this amazing soup.

Fancy Pants ZOMG Decor


2 small butternut squashes
1 small acorn squash
1 sweet potato squash
2 large red bell peppers
2 large onions
3 cloves of garlic
3 medium red potatoes
3 inches fresh ginger root
8 cups of chicken stock
3-4 or more tablespoons of ZOMGSAUCE Batch #101, extra for garnish
1 tablespoon of butter
2 tablespoons of olive oil plus extra for roasting vegetables
Sour cream


Pre-heat the oven to 425 degrees. Cut the squash in half, remove the seeds and place skin side down on a roasting tray. Cut the red bell peppers in half, remove the seeds and place skin side up on the tray. Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Roast the vegetables for about an hour. When they're done, set the squash aside to cool. Place hot peppers in a plastic bag and seal, until cool. When the vegetables are cool, peel the skin off the squash and the peppers.

Meanwhile, prepare the rest of the ingredients. Roughly chop the onions and the garlic. Peel the skin off a three inch piece of ginger root and roughly chop. Peel and chop the potatoes into small cubes.

In a large pot, sauté onions in butter and olive oil on medium-high heat. Add a pinch of salt. Cook the onions until they're translucent. Add the garlic and cook for another minute or two. Add all the vegetable ingredients to the pot - squash, peppers, ginger and potatoes. Add 8 cups of chicken stock (or two boxes of chicken stock - the boxes usually contain 900 ml of stock, so it's not exactly 8 cups, but it will do.) Add the ZOMGSAUCE sauce. Cover and cook the soup on medium-high heat until the potatoes are cooked - this usually takes about 30 minutes. Remember to stir the pot every once in awhile.

Let the soup cool a bit before you begin to blend. We prefer to blend it in our favourite margarita blender, but a food processor works well too.

Return the blended soup to the pot and warm before eating. Sometimes we find that adding a bit of milk or cream at the end is a nice touch. Then, we garnish the soup with a dollop of sour cream and a tons of ZOMG.

Note: Watch how much salt you add. Some boxed chicken stock contains a lot of salt. You can always add salt to your dish, but you can't take it away (this sounds like something your mother would say). Taste your soup as you go so you always know how salty it is.


ZOMG on soup

Big high fives,

The ZOMG Fam.

October 08





Ain't it pretty? We're tickled pink over here. Huge shout out to GRAND WIZZARD GHETTOSOCKS for the art. While you're chompin' on our sauce, do yourself a favour and check his new album, TREAT OF THE DAY, which drops this week. For a sneak preview of the magic please click this link and enjoy. We've got it on repeat.

Holler at us for a bottle of BATCH #101 - THE ORIGINAL with fresh hot to death labels today.

In other hot and spicy news...

We're also proud to announce the release of BATCH #105 - Our newest limited run hot sauce!

Batch #105 is a delicious Scotch Bonnet sauce featuring apple cider vinegar from a local Ontario apple orchard, and a special secret 'fruity' ingredient. I'll give you a clue: it rhymes with 'BANGO'. Get your bottle ASAP. They're going fast!

Big hugs,

The ZOMG Fam.