Gettin’ Spicy

Mandy’s Mood Foods

Ever since she was young, Mandy Shipley has enjoyed cooking. Feasting and frying with her grandmother, friends and family always lightened her mood. So when she found herself unemployed in 2012, she spiced up her life and created Mandy’s Mood Foods, a brand of hand-crafted hot sauces.

To make them, Shipley purchases only local ingredients, peels all veggies by hand and slowly simmers them into sauces. Misty Meadows farm in Monroe and Gentle Breeze Bee farm in Mount Horeb supply her ingredients.

Shipley’s sauces include: Original, Mild, Blazing Nectar and Smoking guns. Honey, habaneros, ghost peppers and cumin infuse the flavors. Spicy notes brush the palate and slowly burn—but without torching your tongue. Paired with Tex-Mex, seafood or burgers, her hot sauces bring a zest to any tradition.

You’ll find her sauces on the table at Tex Tubb’s Tacos and The Old Fashioned and at local grocery stores. A line of marinaras is in the works, too.
–Samra Teferra


1 medium onion, chopped
2 bay leaves
1 tsp. ground cumin
2 Tbsp. dried oregano
1 Tbsp. salt
2 stalks celery, chopped
2 red bell peppers
3 cloves garlic, chopped
1-2 packages (12 oz. each) vegetarian crumbles
3 cans (28 oz. each) whole peeled tomatoes, crushed
1/4 c. chili powder
1 Tbsp. ground black pepper
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) garbanzo beans, drained
1 can (15 oz.) black beans
1 can (15 oz.) whole kernel or frozen corn
1-2 Tbsp. Mandy’s Mood Foods Mild Hot Sauce

In a slow cooker, mix everything together and cook on high for about 2-3 hours. You could also cook in a stockpot on the stove for about 45 minutes. For more crunchy or crisp vegetables, add celery, corn and red peppers when it’s almost done. If you’re concerned about gluten, skip the vegetarian crumbles. For a little less spice, decrease chili powder.

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