With a string of hits recently, hopefully on the field erstwhile Red Sox slugger David Ortiz is getting back to his usual ways; off the field, Ortiz has been blazing hot, or at least his line of hot sauces are.
There are 4 different levels of hotness to the sauces; Original En Fuego, Monster Double En Fuego, Off the Wall Triple En Fuego, and Grand Slam En Fuego, the fieriest, which is so hot that even Ortiz won’t dare try it. “I put hot sauce on pretty much everything,” he says, “But I like mild hot, not burning hot. Not crazy hot. It’s not about being a tough guy, I’m telling you right now, number four is pretty dang hot. I do not think a human being should try something hotter than that.”
When remembering the development process when he accidentally put too much of the Grand Slam En Fuego on his food Ortiz recalled “I got burnt. I wasn’t paying attention. When I sipped it, I saw flames coming out of my head.”
Considering his, er, girth, I think it’s fair to say that Ortiz — a self-professed “grill-master” — is well aware of what makes a good meal. Working with New York-based developers Off Beat LLC to develop the sauces, Ortiz has been tasting and testing different options for over a year and half until he felt that the sauces were finally right. The proceeds from the sales will go to the David Ortiz Children’s Fund, which raises money for kids in need of medical care in New England and in Ortiz’s native Dominican Republic.
Interestingly studies have proven “that the capsaicin found in many hot peppers can cause an endorphin rush similar to runners’ high. “Oh, yeah?” says Papi. ‘Maybe I’ll bring a bottle [to a game] and take a sip before I hit. See how that works.'” Maybe that’s been the spark that’s (semi-)awoken Ortiz’ bat!
The Slanch Report 
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