Alright everybody, it’s my last post of twenty twenty-one and we’re now in that weird nothing period between the big winter holidays. So I feel like I’m fighting the inevitable here but I still want to at least try to make this post memorable and end the year on a high point.
To that end, I’ve gathered together three of the potentially hottest natural sauces on the planet:
Hey folks, it’s tuesday again and, today, I feel like trying something new. A different kind of product than anything that I’ve brought you before:
These are Chilli Bobs’ pickled onions, made with chilli and pink peppercorns. And labelled in pink and purple, to match.
Their kilner jar, alone, is quite distinctive. Yet so, too, is the pepper and I’ve previously found that those little pink peppercorns pair wonderfully with spicy food. Though I’d never have thought of using them in a setting like this.
Chilli Bobs’ pickled onions are an extremely creative product and there’s still at least one more surprise, hidden within. So let’s have a look, shall we?
So, folks, last week may have seen the release of my latest Hot Ones-style line-up but it also gave me the idea for something else. A quick and simple recipe, inspired by the show and by one of the companies that I’ve recently featured.
Back when I tried Chilli Bobs‘ Chimera Chilli Sauce, I mentioned that such a tangy sauce would be perfect for eggs and its maker got in touch to say that I absolutely had to try them scrambled.
So here I go, recreating Gordon Ramsay’s recipe and doing exactly what he told us all not to: Adding hot sauce!
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.
Well, as it turns out, that pepper wasn’t nearly as welsh as my opening sentence. Or as the guy who named it.
It may have been presented to the world by a welsh gardener, named Mike Smith, but its actual grower was a Neal Price, from nottingham, who runs Chilli Bobs. A company that I know from this year’s lunar new year feature, among other items, and one who’ve given me something new and special to show you, this week. Bred from that infamous strain of theirs.
This is the Chimera Chilli Sauce – named for its new, hybrid pepper – and it’s made from very little else. Yet its flavour still excites me, because of how much I enjoyed the dragon’s breath, last time, and how its colour is unlike anything that I’ve tried before.
Another small company but, if their place at Reading Chilli Fest is anything to go by, they’re a big favourite. Their products were all over Chilli Bob’s stall alongside his Dragon’s Breath plants, to the point where I almost thought they were his own brand. Clearly at least one major name in the chilli world loves them but, this week, we’re going to find out what I think.
I have for you their Fiery Chilli Extra Jam, made with Peppadews, and a vietnamese lemongrass relish known as “Sẚ Và Tu’o’ng ó’t”. Or “Sa Va Tuong Ot”, if your device can’t read the accents.
Two very different preserves in very similar jars.
The only differences, in fact, are the colours and a printed medal on the relish – One that says that it got gold at the World Hot Sauce Awards.
Happy thursday folks, we’re getting close to christmas and this is a bit later than I’d originally hoped to have it but here’s the dragon’s breath:
And yes, it’s in a sauce.
In fact, it’s a sauce you’ve already seen. It’s an updated version of The Chilli Pepper Company’s earlier, less grammatically correct “Dragons Breath”.
Whether this change is just to avoid confusion or because they seriously believe in the strain, I couldn’t say but I appreciate it. It keeps the sauce from having the name of a chilli it doesn’t contain and, more excitingly, it gives me a way to check the pepper out.
I never did manage to get a sample from either of the two people who claimed to have developed it but, while I’m still very sceptical of the dragon’s breath chilli, I’m definitely curious. I’m definitely happy to have my hands on it.
And, as the first superhot said to be literally inedible, I feel I have a duty to prove its growers wrong.
So here’s something I’m sure you’ve all seen by now:
Chilli Bob’s Farm’s and Tom Smith’s Plants’ dragon’s breath chilli. A tree-like plant that produces some small but supposedly extremely hot peppers with an average scoville rating of almost two and a half million.
Compared to the average heat of the current record holder, the carolina reaper (between 1.4 and 1.57 million, depending on when you take the record from), this is a massive step up. It even beats out the reaper’s 2.2 million peak.
Such a stunning heat difference that it has been all over the news and in social media feeds across the globe.