It’s monday, dear readers, and, while it might not be my usual blogging day, it is, in fact, my birthday. The day where I turn a year older and I mark the occasion with something stupidly hot. An extract-based sauce or two to make me suffer for your entertainment, as well as the entertainment of those who craft such fearsome concoctions.
As I mentioned, last week, this year’s post is dedicated to Dan Reed and his company, Chilli of the Valley. A company who kindly supplied me with one of their hottest natural products as an appetiser.
Yet I kind of suspect that that’s all that Dan meant for his Black Death to be. Because it may have been hot and tasty but it sure didn’t pack the unnatural punch of a sauce like this:
His Phwoar Koff and Dai.
Not that it’s actually meant to be read as “Phwoar Koff and Dai” but, well, I do try to keep things family friendly on my front page. And I’m sure that we’ll all understand what it really means once we’ve tried it.
Hey folks, It’s less than a week until my birthday and I’d love to celebrate with you all but I’ve got the plague. Though maybe not the one that you’re thinking of.
Today, I’m talking about this little thing:
The Black Death, from Chilli of the Valley. A special little something that they sent to fill the gap before my traditional, yearly suffering.
It’s a sinister blend of carolina reapers and black garlic, intended to serve as the appetiser to next monday’s main event. Something crazy hot and full of darkness, yet also rather more natural and flavour-focussed than what I’ll be doing for my special day.
And, while this one may have been a freebie, I had my eyes on it long before they sent this bottle over. So you’d better believe I’m excited to crack it open!
So, now that we’re back onto sweet sauces, what do you lot say we take another look at one of my favourite fruit?
This, here, is Can I Play with Mangos – A product that I promised to talk about back when I tried Rock A Doodle Do’s other, more mythology-themed sauces. Because, while that pair highlighted their irish heritage, the company’s origins lie elsewhere. In classic rock and metal puns.
But, truth be told, I’ve felt no urgency in getting to their Iron Maiden-inspired mango and habanero sauce because, hard as such a pairing is to screw up, Rock A Doodle Do’s last feature didn’t exactly fill me with confidence.
So, just in case they have gone that extra mile somehow, I’m going to throw in another couple of mango sauces alongside theirs. Both with rather more exciting chillies.
Hey folks, I’ve had this review in the back of my mind for a while now and, with so much sweet stuff on the site lately, I reckon now’s the perfect time for it. The ideal moment for the savoury garlic comparison that I’ve been planning ever since a garlic sauce proved my favourite in my tri-ginger tournament.
So, let’s meet the contestants, shall we?
On the left, we have Torchbearer Sauces’ Garlic Reaper, as seen on Hot One’s eighth season. Probably the hottest of the bunch and definitely the palest, creamiest looking.
Then, on the right, we see Fire Foods’ Fire Garlic, with its equally to the point name and the bold, yet uninformative, branding that we’ve seen on all of the company’s products.
And finally, in the middle, lies Chilliscrumptious’ First Date. A sauce who’s packaging could say everything or nothing, depending on how much you’re willing to turn the bottle. Here it is from a couple different angles to show you what I mean:
The art, company name and sauce name are all on different sides, making this bottle a real pain in the neck to display, but the garlic bulbs in the background certainly ram home what it’s all about and I did love their coffee sauce.
So I have to know, how does this little scotch bonnet number stack up against the ghost and reaper of its equally garlic-themed competitors?
Welcome back, everyone. It’s review time again and, so far, I feel like we’ve seen a lot of fruit-based products this year.
Well, today’s sauce does promise peach and blueberry undertones but those are far from its main focus. As you can tell from its bottle:
This is Thunder Juice. A brown chilli product from the makers of Rogue – My personal favourite from the Hot Ones line-up.
It’s High River Sauces’ tequila-infused sauce but its true selling point is that mind-blowing, eye-widening, skull-scorching nuclear mushroom cloud of heat that we see in its art. A truly extreme visual representation that the product may actually live up to, considering its primary pepper.
Because, while it does look to contain a fair amount of the current world record holder, this isn’t a reaper sauce. It’s a chocolate bhutlah one – Which might just make it even hotter.
And, even if it doesn’t, the bhutlah also brings a blend of rich, earthy and cocoa-like flavours that I absolutely adore. I have no idea how it’ll pair with peach, blueberries and tequila but I look forward to finding out, while I put the firepower of this potential future record to the test.
Happy tuesday, fiery food fans! Last week was fiesta time with Saucey Lady and yesterday was a nice, relaxed birthday celebration for one of my relatives but today, we’re back to work in the Pepper Kitchen.
Yes, this week, we’re trying sauce from Pepper Kitchen – A three-man company from east london who put their own spin on a trinidadian family recipe. Or should I say spins?
After all, I don’t just have the one bottle from them:
What’s up fiery food fans? If you’ve spent any time on this site at all, you probably know that I’m a fan of the Hot Ones YouTube show but, as of this week, the brand are branching out.
Hot Ones the Game Show just dropped yesterday – A variation on the formula where, instead of interviewing celebrity guests over a shared meal of lightly-sauced (yet still very hot) wings, Sean Evans asks trivia questions of the general american public, while they suffer from something far more thoroughly drenched.
So, today, I want to take some time to look at that formula and give my thoughts on what it does right, what it does wrong and what it’s likely to mean for the future of the show that I love.
Okay, folks, I really wanted to talk about today’s trio before christmas, when they were at their most relevant, but december is a hectic month and most of my time was taken up by my christmas recap. As well as catching up on everything else, afterwards. I didn’t have time to talk about today’s three then, no matter how much I wanted to, so here’s to making up for lost time:
What we have here are El Niño Hot Sauce, Karyo’s Satan’s Gravy and Fair Dinkum Fare’s Crumbs. And, while Fair Dinkum and Karyo’s products have booze and a band connection going for them, respectively, the main selling point of all three is still their flavour. A rich, dark taste that they all achieve in different ways.
So twenty-nineteen is on the way out, dear readers, and today is all that remains of it but I do have one last sauce to show you, before the year is out. It’s a special one, too. The very first to use Tesco’s latest attempt at the world record: The Armageddon pepper.
Upon release, this superhot was actually claimed to be milder than the reaper but, as most professional growers will tell you, later crops average hotter chillies. Tesco and their grower, Love My Chillies, were expecting it to make up the difference towards the end of twenty-nineteen’s growing season, though I’ve seen no word on whether or not it really did.
So I don’t know if this is now the hottest pepper in the world but I do know what today’s bottle says. It says that this is Brighton Hot Stuff‘s hottest sauce, made with habaneros, reapers, moruga scorpions, ghosts and the armageddon from which it gets its name. A huge range of red chillies, from hot to world record level and possibly even beyond.
Let’s take a closer look at it.
Happy tuesday again, everyone. Today, we’re going to be carrying on our african theme, from the weekend’s jollof recipe, but we’re going to be moving up north for a more tunisian treat.
In this week’s review post, I’m going to be taking a crack at some artisan harissa, from Burning Desire Foods and Carringtons, to see how it compares to the simpler, more traditional sort that I once stuffed peppers with.
It’s quite easy to tell which is going to be closer, though. The free sample that I got from Burning Desire uses the same blend of red bell peppers and serenades that I’ve used in my own harissa attempts, while Carringtons does away with anything so mild, in favour of a ghost, scorpion and reaper mix.
It’s pretty obvious that they’re going for heat over tradition but how will that same mellow pepper mix that we saw in 📽️ Mad Dog’s Gold Edition 📽️ impact the flavour of a harissa paste?
I can’t quite picture it but I’m certainly excited. For both of today’s products, since Burning Desire Foods have a long history of quality that we’ve seen many times on this site.