Hello again, my fellow fiery food fans, today, we’re making a return to Byron Bay. A place and company that I’m sure you’ll remember from my coconut curry sauce comparison.
This time around, though, the labelling may be the same but the sauce is very different. It’s their mango chilli sauce:
Or, if you read the fine print, their Smokin’ Mango Chilli Sauce. A blend of mango, cayenne, jalapeño and chipotle that’s sure to be nothing like their more usual
📽️habanero range topper📽️.
It is, after all, a completely different colour. Red with chillies, not orange from its fruit. So let’s see if it tastes as different as it looks.
Welcome to june, everyone. To kick this month off in a rather special way, I’m looking at a pair of imported hot sauces that harken back to the dreams of my youth.
Byron Bay’s Fiery Coconut Chilli Sauce, imported from australia by my good friend Matt Tangent, of Aussie Hot Sauces. And Hell’s Kitchen’s Rockin’ Rasta from the US, first imported by Russel of Grim Reaper Foods but, more recently, picked up by the UK’s largest importers, Hot-Headz.
And, if you’re one of my UK readers, you might recognise the coconut sauce on the left. It may be made in australia now but, until about a year ago, Byron Bay had a partner company producing it over here, as well. Matt actually brought this one over at my request, since I really wanted to talk about it. Thanks dude!
Yet, as excited as I am for the return of the Byron Bay range, theirs isn’t the only sauce on display today. Or even the only coconut one.
Neither of today’s items are quite the korma in a bottle that young me wished for but both are delicious, creamy, rich and sweet, coconut-based, curry sauces, all the same. Ones that my ten-year-old self would have been overjoyed to own.
So the question is: Do they still hold up to the more refined tastes of my mid-twenties?