Sup dudes, it’s time for that Chillichup that I mentioned. Time that I finally talked about Carrington’s milder, more ketchupy, main product.
But, since I didn’t much care for their harissa, I’m going to throw another, far hotter, ketchup into the mix, as well, from a company that I’ve previously enjoyed without fail. Hot Face Sauces’ Killer Ketchup, adorned with the seasonally appropriate mask of horror movie classic, Jason Vorhees:
That way I can be sure that at least one of today’s items will be worth recommending.
Hey folks, today’s going to be a bit of a weird one.
You see, I’m celebrating international chocolate day, for the very last time, but it’s also the end of national curry week. The same bizarre blend of food holidays that we saw in twenty eighteen but, this time around, it falls on a tuesday.
So, instead of a recipe, I’m bringing you a thematic review. Or two, since I have nothing on hand to match both celebrations and haven’t had since Monteƶuma’s satay bar.
That said, though, I still think I’ve got some pretty exciting products to share with you today:
Fire Foods’ Tandoori Butter and The Chilli Alchemist’s Dark Matter chocolate.
One’s a blend of indian spices with a peanut butter base and the other’s a seventy percent dark chocolate with mint and popping candy, in tribute to the Alchemist’s Melliculus range. The first thing to come from the brand since Russell, of Grim Reaper Foods, took over.
Though it’s taken me a little while to get to it, because I wanted to hold off on writing about this one until its second batch.
I’ll explain why that is and why I won’t be celebrating international chocolate day again in my main post but first, I want to quickly mention the one thing that links today’s two products: Their use of ghost pepper.
Probably not a tonne of it, judging by everything else that I’ve had from Fire Foods and the Grim Reaper. Just enough to provide a pleasant, medium warmth and maybe some of that delicious, full-bodied, red chilli flavour.
Happy national curry week, everyone! It’s back around again and, oncemore, I really wanted to put together a topical recipe for the occasion.
But I also wanted it to be a bit different to myothercurryrecipes and, after a little deliberation, I figured that it’d be fun to try out something from one of my favourite producers – Daddy Cool’s.
Now, this little dish of his isn’t the main event. It’s not strictly a curry but it’s a pleasant side, made using his gorgeous Okra and Garlic Pickle, to carry its delicious flavour through these light potato and cauliflower bites:
A particularly delightful addition to your curry platter, if not a delightful recipe to follow.
So, folks, I talked a bit about Carrington’s Flaming Chup in last week’s harissa review and I thought that that would be a great excuse to follow up with another of their products, today. A post on their Chillichup, which I’ve had in reserve for a while.
Then Encona came along, however, with an even more ketchup-y rework of their old “Carolina Reaper Sauce”. And I just couldn’t do it.
Two ketchups in a row was too much. So, instead, here are couple of other sauces that I’ve had on the back burner for a bit. The original and chipotle versions of Ooft!, from Island Girl Ltd:
Another small company, run by a couple in scotland, using an old, trinidadian family recipe. Though not, perhaps, the mustard-based one you might expect.
No, today’s sauce gets its extra zing from a large, white radish, known as either daikon or mooli, depending on your region. And that, my friends, is utterly unique.
I’ve never seen that ingredient in any other chilli product and I’m very curious to see what it does for Ooft!
Happy thursday again, everyone. Recently, it has come to my attention that Encona have made some rather drastic changes to their old carolina reaper sauce and, as a result, I cannot, in good faith, leave my previous review of it alone.
That post will remain accessible here and through my search bar but it will, from now on, be prefaced with a warning that it does not reflect the new version of the product on the market and it will be removed from my review catalogue, in order to replace it with today’s updated article.
So, read on for my opinion on the updated sauce but do be warned – I’ve not got the best of expectations for this one. Especially given its atrocious new label:
Hey folks, last week we saw a sauce which prided itself on its peri peri bird’s eye chillies. So, today, I thought I’d keep that african theme going, with a recommendation from my aunt.
This is Harry Brand and they make harissa. A north african style of chilli paste – Sometimes referred to as a sauce – that I’ve featured once before, yet actually had many, many times, off record.
I’m a massive fan of the style. However, that pure harissa isn’t our main event, this time around. It is merely the base for today’s real recommendation: The more unique-sounding mayonnaise that they make from it.
And, well, I’m excited. I love the rich, red, spiced chilli flavours of a good harissa and I’m really looking forward to seeing how they blend with the creamy, egg-based emulsion that is mayo.
Assuming, of course, that this is a good harissa. I still have both to try, so let’s get started.
Hello again, everyone. For this week’s review, I have another collaborative product on my hands, courtesy of Brighton Hot Stuff. A second free sample that they’ve sent me, made in conjunction with another organisation.
Unlike their Cauldron, however, this bird’s eye sauce is entirely their own creation. They aren’t working with another producer and they’re not using someone else’s fermented base but they are still making a big deal out of who supplies the product’s namesake peppers.
Because those peppers aren’t your average, supermarket sort. They’re a native african bird’s eye strain, grown in uganda by a charity called “Chilli Children”.
This sauce has been made, in conjunction with that charity, to highlight both their cause and the fierce heat and flavour of the peppers which they export. And it gives back two pounds fifty to them, with every bottle.
So let’s see what it – And they – are about, shall we?
Arrr, me hearties, it be talk like a pirate day again* an’ the sun be o’er the yard arm somewhere.
Which spells good winds fer this ‘ere recipe, as we’ll be hittin’ the grog hard in a mo’.
Yer see, today’s bounty hails from the pirate isles an’ were plucked from me hold fer her thematic relevance. She be laden t’ the brim wi’ enough rum an’ pineapple to satiate any sea dog or marooned scallywag!
Aye, they be the mainsails o’ today’s vessel. O’ our golden, spice-glazed cure fer scurvy.
Hola, mi amigos! It’s the fifteenth today and, apparently, that means mexican independence day.
So, while I don’t have anything truly mexican to offer you, I am going to be showing off a mexican-styled sauce, in keeping with the occasion. And that product is Angry Goat Pepper Co.’s Hippy Dippy Green:
One which you may well know as the second wing on Hot Ones’ eighth season but which interested me for entirely different reasons.
This is a verde sauce. Not just a green sauce – Despite that being the literal translation – but a tomatillo salsa in a bottle.
An american take on a classic mexican dip, with a few less than classic additions to spice things up a bit.