Hey, speaking of wax-topped bottles, do you lot remember Balefire? Because I bought one more product from them than I’ve had chance to show you, so far. And this one’s a doozy!
A white-waxed, black label sauce which instantly says “extreme” with that stark contrast. As well as in big letters on the front of the bottle, below its name.
Made with one of my favourite superhot chillies because, while some like it hot, others, like me, like it naga.
Hey folks, it’s the week after my birthday so it’s time to cool things down a tad. And, while I’m not expecting this week’s sauce to be mild, exactly, I’m definitely hoping for a focus on flavour. Because this one sounds weird, even to me!
This is “Where The Wild Roses Grow”, from Balefire, and its label looks just like their previous product. Yet the sauce inside glows a peachy shade of orange and really shows off the blend of rose water and red habanero within. A pairing which I’ve never even heard of, outside of my own gulab jamun recipe.
“Wild” is right for this crazy take on a sweet chilli but, as I discovered when I was researching for that recipe, there’s science to support today’s flavour combination. So the question is less about the concept and more about Balefire’s execution.
Can the company pull off this one of a kind creation successfully?
Hey folks, how’s it going?
For me, life’s been pretty good lately. But, sadly, the same cannot be said for our last few sauces. Since, as much as I liked the taste of rocoto in The Wicked Chilli’s Roco Loco, it still didn’t express the pepper’s unique heat as well as I’d hoped. And the other two that I tried these last couple of weeks were similarly disappointing.
So, this time around, I think I’m going to play it safe with a company who’ve already really impressed me once before: Balefire.
We saw their Get Schwifty a while back and, aside from the name, I thoroughly enjoyed every aspect of that sauce. So, today, I’m going to take a look at two more in the hopes that their Tortuga and Critical Masala are just as stunning.
Alright everyone, it’s time to get schwifty, so pull down your pants and-
Okay, no. I’m not finishing that reference. Rick and Morty really isn’t the highbrow, adult comedy that its fans would like you to think and that level of toilet humour is just gross. Even for a chilli reviewer, like myself, who inevitably has to hear a tonne of it.
But, the show’s supposed intelligence aside, there is something else that it’s known for. Which is the absolute ridiculousness of the szechuan sauce debacle, caused by the start of its third season. The raids on McDonald’s stores, across the US, all in search of a long-discontinued tie-in to the original Mulan film.
Frankly, I’ve no idea why people cared so much about a simple szechuan sauce – Especially one with such an uninspired list of ingredients – but that absurd uproar did have some interesting knock-on effects. Including inspiring a whole host of more authentic chinese flavours in the american hot sauce market. As well as a few further afield and even one or two here, in the UK.
Today, I want to look at one example, in particular, which comes to us from Balefire, in durham: