Hey folks, last week we saw a fantastic szechuan-style sauce, marred by a name that paid homage to a particularly crass joke. So, today, we’re going to keep things rather classier, with what is easily the most fancily packaged product that I’ve ever featured:
This stylish little chipotle sauce was sent to me by Chilli No. 5, who’ve clearly drawn inspiration from big name perfume brands for their presentation. Yet they still manage to allude to high-end cuisine with the sauce smear at the base of their metallic green logo.
The colour of which also hints at what sets this particular product apart from the rest of their range: Its CBD content.
Hello again everyone and welcome to another of my weekly reviews. Today, I’m looking at a freebie from our friends at Chilli of the Valley and it’s their korean one. Their KBBQ-style Soseu.
A huge departure from the Black Death that they sent me last time, in heat if not in colour, because this one is actually one of their mildest products. Made for intense flavour, rather than that reaper fire, and only given the extreme heat in an alternate, extract version.
If any of you want to see that, let me know and I’ll bring Chilli of the Valley back again for this year’s birthday review. But, in the mean time, I’m looking to unwind after a rough few days with something rather gentler.
Let’s give the Soseu a go!
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!
Happy new year, everyone! For the second time this month.
I’m well aware of how strange that might seem but this week’s post is a little bit different. Because it’s not just a late celebration of the julian new year, like my previous feature, but a spotlight on two chinese-style products, for the lunar one. Which took place a mere four days ago.
So, this time around, I’m actually on time. Here’s what I’ve got:
Dragon Salt from Tubby Tom and a special sauce from Chilli Bobs, which I’ll give you a closer look at in a moment or two.
Hello again, everyone. We’re fast approaching the end of the month and I would normally use this week to feature something just a little bit on theme for the winter season.
This year, though, I already highlighted Tom’s Curious Sauces‘ Cranberry, in the run up to december, and I’m fresh out of everything else with a christmas theme. So, instead, here’s a little gift set from me to me:
Three cherry-based sauces that can hopefully finally replace the long lost 💀T.N.T.💀 that I loved so much.
Now that it’s september, summer is practically over but I reckon that we can still eek out a just a touch more time from our british barbecue season. Which is great because I just got my hands on two new sweet and sticky sauces from Hot Headz:
But, if I’m wrong and the recent rain is here to stay, they should still pack enough smoke of their own to bring the barbecue indoors, metaphorically speaking.
I love sauces from this genre over ribs, chicken, baked beans and macaroni cheese, to name just a few uses, so they certainly won’t go to waste. Not even out of season.
And, after how much I enjoyed Hot Headz’ medium barbecue blend, I am super excited to see what they do with their mild and extreme versions.
I have very high hopes for today’s review items. Let’s see if they can hold up to them, shall we?
Hello again everyone. This week, I’m looking at another chipotle-based barbecue sauce but it’s very different from the last.
This is Daddy Cool’s South Carolina BBQ Mustard – His “All Up In My Grill” – and it’s 33% mustard. Not even close to the usual brown and sticky, molasses-forward barbecue style that I’m used to.
So let’s see how it is, shall we?
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.
Hey there heat seekers. Today, we’re celebrating bonfire night, and the start of november in general, with a selection of roasted coffee bean products.
One from the ever-famous Queen Majesty, of former Hot Ones fame. One sent by my buddy Jason, of Burning Desire Foods – A company that I’ve featured plenty of times. And the last, a name that’s completely new to me: Chilli Scrumptious.
All three are heavily themed around their use of coffee and spice but Burning Desire’s is a little bit different. In part, because it’s a rub but also because it was free to me. A review sample, not a purchase.
I feel a little bad about including it in a comparison post, alongside sauces that I’ve paid for, but it was that or make my thursday reviews a regular feature. Which I’m quite simply not prepared to do.
Last week’s was a one-off holiday special.
Happy national chocolate week, everyone. A celebration that, for some reason, falls on the week after curry week this year. Not that I’m complaining, though, since I only had that one idea for chocolate madras and it means that I can dedicate the entirety of today’s review to cocoa without worry.
Both in it’s bar form and as a probiotic, living barbecue sauce:
What exactly that means, you’ll have to wait and see, however. I want to look at Montezuma’s recent limited edition first. Their “Peanut Butter Centre with Chilli & Lime”.