So, now that valentine’s day is out of the way, I think it’s time that we returned to my regular line-up and took a look at something I’ve had in the wings for a while: The last of my order from Pembrokeshire Chilli Farm.
A particularly boozy pair, featuring chipotle and bourbon, on the left, alongside an apple-based collaboration with the Pembrokeshire Cider Co. to our right. Promising a little more heat, from the inclusion of its habaneros, but hopefully a smooth and fruity flavour, too.
I’ve been looking forward to these for quite a while now. So let’s try them out!
Hey folks, I know that it’s the fourth today but it’s still my first review since december. So happy new year!
This time around, the postal service has been a little more on point and I’ve been a little more prepared, as well. Meaning that I’ve got not one, not two but a whopping three different green chilli sauces to show off. Each from a producer who’s work is entirely new to me and who uses a highly unusual ingredient, as well.
For the start of twenty twenty-two, I bring you Great Scott Hot Sauce’s Apple, Gooseberry & Serrano, Orriss & Son’s jalapeño and nettle “Fresh Tendrils” and Mack Chilli’s Jalapearno. Which is an awful portmanteaux but definitely gets its key ingredients across.
Here’s how the lot of them look:
Hey there, everybody. It’s time for another review and, today, I’d like to try some more mango sauce. Given that I didn’t get my full fix, last week.
With that in mind, I’d like to crack open a couple of freebies that I recently received, from Chilli Bob’s:
His Spiced Sticky Apple, which is new to me, and his Burmese Mango, which is anything but.
I first tasted that second sauce back in february, during a brief stint of judging for the North East UK Chilli Heads Facebook group’s product awards. Twenty-something chilli condiments graced my desk, that month, all filled with fruit, but this one, in particular, stood out. And, if the company hadn’t sent me a bottle, I’d definitely have had to buy one.
Why? You’re going to have to read on to find out.
Hey folks, it’s july already and we’re now well into the middle of summer. So I think that it might be time for a seasonal special, featuring my favourite wild leaf. And I’ll bet you have a pretty good idea of who’s provided it.
This time, though, Foraged Fire aren’t alone in offering up a stunning-sounding, wild garlic product. Their bramley apple salsa verde has some unexpected competition from another of our past partners: The Somerset Chilli Garden.
They’ve created a pale, jalapeño and lime blend with the exact same herb and today, I’m going to find out which sauce uses it better.
Happy new year everyone! I know that I’m a whole month late but, well, twenty-twenty wasn’t exactly the best of years and the post hasn’t exactly been the best. Though I certainly can’t blame everything on Royal Mail, either.
As it turns out, the company that I’d hoped to feature in january is very new and still getting used to the workings of their online store. To the point where my purchase went to the wrong email address and only got noticed when I asked them what had happened.
So, if you plan on buying from Ignis, I’d suggest sending a polite “hello” with your order, just to make sure that it’s been seen. But they’ve been very attentive ever since and clearly care about their products, so I’m not going to let that slip up colour my opinion of their sauce.
I am, however, going to use it as a bit of an excuse to turn this post into a comparison. To show their JGA7 off alongside a second, less clinically named green sauce that I found while I was waiting.
Two sauces which look quite different, yet still both put a thai twist on a classic green chilli.
Happy tuesday again, everyone!
Today marks the first of my july reviews and, with it, the end of my unexpectedly hectic birth month. This week, I get to relax a little and try out two simple chilli jams, from A Bit of a Pickle and The Smokey Carter.
Each using a different, named chilli – One habanero and the other scotch bonnet – but both relying on a base of sugar and red bells to carry them.
Obviously, these aren’t going to be the same sort of breakfast jam that we saw in South Devon Chilli Farm’s elderflower. They’re going to be a pepper forward, somewhat savoury pair that’s better suited to spreading over cheeses and meats. But how much of that pepper flavour is actually going to come from their namesake varieties? And how different will these two be?
I’m very curious to find out.
Happy tuesday, spice lovers and welcome back to another fiery food review.
Recently, we’ve been looking at a lot of rather strong sauces – Anywhere from regular “hot” to pushing the upper limits of what we all know to be possible – and last week’s “mild” cranberry chocolate did nothing to bring the heat back down. So today, I’d like to show you something more medium that I’ve been holding onto for quite a while:
Hot-Headz’ own Apple Chipotle Bourbon BBQ.
I discovered this barbecue sauce all the way back in twenty-seventeen and was so impressed that I talked my local chilli shop into stocking it. But, to my dismay, it was discontinued before I could put my love for it into words online.
Only recently has it resurfaced, giving me the opportunity to talk about it oncemore, but I’m not going to let it get away from me again. So please, read on and discover what it is that makes today’s product my all time favourite from Hot-Headz.
Happy tuesday, my fellow fiery food fans. Today, we’re taking a second look at the Chilli Brothers.
This time around, however, I’m trying out one of their sauces:
One that’s wrapped in a sleek, stylish and super shiny, silver label with the same logo and lack of information that we saw on their syrups. One that, once again, only gives us the sauce name, in small, above its ingredients list on the back.
That’s bad branding, pure and simple, but at least we can see the sauce around the label’s edges. At least we can make out its browned-apple colour and texture. Even if we can’t see the yuzu that actually got me interested.
Hopefully that yuzu comes through in its taste but, since I wasn’t so impressed with the company’s last pair, I figured I’d bring in a second sauce this week:
One that, sadly, isn’t the same asian citrus but still makes a wonderful, warming flavour from its whole, organic lemons.
Happy tuesday fiery food fans, today we’re returning to devon. Or, more specifically, the South Devon Chilli Farm.
Last time we heard from them I was trying out one of their jams and I’m going to be doing the same again now. Only, this time it’s a rather different sort:
What I have here isn’t sold on its heat but on its elderflower content and the delightfully delicate, rather british and summery taste that that provides.
It’s their Elderflower Chilli Jelly.
What’s up my fellow chilli lovers? This week, we’re looking at the fourth and final product that I picked up from Saucey Lady in reading.
It has the exact same label as her other three so, much as I find Kaz’ logo amusing, I won’t be talking about it again today. And nor, for that matter, will I be mentioning the bottles that you can buy it in, since they were also discussed previously.
This week’s post is going to be all about the flavour, texture, heat and aroma of the sauce inside. The bit that matters most.
So let’s get on with it, shall we?