Happy solstice, everyone! I’m not doing anything special for the holiday – Or at least, not online – but I do have a rather special sauce to show you, all the same. One that matches the idealised colour of the season, even if I’ve only actually seen two white christmases in my whole life.
This is the White Fatality, from Pika Pika, and it very much lives up to its name, with a beautiful ivory colouration that’s completely unlike any other chilli product. But it’s not just that that makes it special – At least, not to me – because the second half of its name refers specifically to the rare chilli within. One which I first tasted right around the time when this blog began and I’ve been searching tirelessly for it ever since.
It is, of course, the white fatalii. An obscure and beautifully pale variant of the much more common yellow strain, with its own distinctive taste. Smooth, fresh and both slightly wheaty and slightly like clotted cream. Yet still very much its own unique thing. And just as very hot.
After years of searching, I’d all but given up hope of ever seeing it again. Yet here we are, witnessing my long lost love’s return in sauce form. Will they be all that I remember?
Before we get into it for real, though, I have to acknowledge that Pika Pika Chili Compositions are not a UK company. They’re a german one, brought over by our friends at Grim Reaper Foods, and perhaps that’s why they have access to a different range of rare and wonderful peppers to play with.
Whatever the reason, though, their white fatalii sauce looks stunning against the black of their labelling. Which, in turn, allows every bit of the white, red and yellow text to really pop. And, for a sauce that uses such an obscure chilli, I really do appreciate seeing it on the side. Even if it is in an awkward location for me to photograph.
I feel like, perhaps, a small visual indication of the other ingredients would be a nice addition. But the packaging that we have in front of us still stands out extremely well and it does highlight the main selling point – That beautiful off-white colour:
So smooth that it sinks into the curve of my spoon and looks a lot more liquid than it actually is. Yet all of its creaminess and coconut content are still plain to see and they come across just as well on the nose, too. Even if there is also something sharper – A hint of cider vinegar.
Tasting it confirms that there is, indeed, a good little tang to today’s sauce, despite that smooth coconut, and that it’ll never work with dessert. Even if it does have a slight sweetness to it. The vinegar and the subtle undertones of onion and garlic simply push it too far into savoury pairing territory.
So, instead, I’m going to be making use of this one over white fish and chicken. Or in a creamy indian or thai curry. Dishes that’ll carry its flavour well, just as its own coconut base carries the delicate yet distinctive, almost wheat or barley-esque taste of the rare white fatalii. As well as, of course, its high
burn. Which, while having the same prickly feel as the average habanero, hits much further back in the throat.
Yes, Pika Pika’s White Fatality does an excellent job of highlighting its unique pepper, even if the flavour of the coconut comes across a bit quicker. And even that is quite unusual, for a hot sauce.
The full list of what it contains is:
Coconut milk, Fatalii white chilli, onions, apple cider vinegar, coconut pulp, garlic, sugar, lemon juice, salt.
And it really is unlike anything else on the market. Yet its richness, creaminess and strong chilli kick all fit the bill perfectly for a wing sauce. So it’s unlikely to go unloved, even by the most traditionalist of hot sauce fans.
While, for someone like me who actively seeks out the weird and wonderful, it has been an utter delight. So I’d like to give a huge thank you to Grim Reaper Foods for bringing it into the country.