Habanero Sunshine Rice

Hey folks, it’s recipe time again but, if I’m honest, this one was actually supposed to go up last week. I had a few technical difficulties with my camera and had to remake the whole thing from scratch.

So, that’s how my week’s been going, how about yours? I hope that you’re all holding up okay in the midst of this crazy modern mess and I hope that you’re all able to find a nice, secluded spot to go stretch your legs and get some sun. Because, as scary as this pandemic is, going outside is still important to your health.

With no end in sight, right now, it’s essential that you have a way to get all the necessary vitamin D and you’re not going to do it through diet, alone. Fresh fish just isn’t that readily available right now.

What you need is sunshine and that, I’m afraid, is not something that I can provide. But I can share with you a thematically-appropriate rice dish, at least, based on the work of Amano Hina – Weathering with You’s 100% sunshine girl.

WwYRice

A simple, yet delicious, one-pan recipe that deviates slightly from the source material but still combines eggs, rice and crisps for a crunchy, warming meal that’ll add a little brightness at any time of the day. Though, personally, I like to serve it for brunch.

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Lemondrop Curd

Alright everyone, there’s been a little bit of sweetness in these last few weeks but all the sauces therein were still predominantly savoury. So today, that’s going to change. We’re going to look at something that’s sweet to its core but, for once, it’s not a sauce. Or a jam. Or even a chutney.

It’s something new.

Today, folks, we’re looking at a chilli lemon curd.

LemondropCurd

And this isn’t the first such curd I’ve seen. Several other companies, the chilli pepper one included, produce a spiced up version of the standard spread. Yet A Bit of a Pickle are the first that I’ve found to actually state their pepper.

Albeit only in stickers on the side of the jar, because this product is that new to market.

LemondrpCurdSticker

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A Nasal Monster

Okay, break’s over, people. Time to get right back into the weird stuff, with something mean and green.

Today’s sauce is Rampage – A kaiju-themed creation from Stephen Dixon, at Hot Pods, clad in a label oh so reminiscent of Godzilla, himself. The king of all japanese monster movies.

RampageBottle

Yet, as specific as its referencing might be, you’re not going to need any knowledge of the genre to appreciate the blend of pears, peas and horseradish that makes this sauce unique.

That wild blend is something that we can all appreciate the enormity of. If it works.

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Simply Ají

What’s up my fiery food fans? As you all know by now, I’m a lover of all things weird and wonderful – A freak, you could say – and I started this site to explore the crazy flavours in chilli sauce.

Yet we all need a break, from time to time, so today I’m trying something simple. Something with only three, ordinary ingredients:

SDCFPeru

This is South Devon Chilli Farm’s Peruvian blend and those ingredients are:

Fresh Aji Chillies (60%), Spirit Vinegar, Salt.

It’s an incredibly simple sauce but its purity is high and it highlights a regional pepper strain. So let’s see how different that peruvian variety tastes, shall we?

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Tri-Garlic Time

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?

GarlicTrio

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:

FDPair

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?

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Vanilla but Freaky

Hello again everyone, it’s the weekend, once again, and, this week, I’ve got another recipe for you. A recipe that came to me as a suggestion, I might add, from Twitch user 8t88.

You see, I’ve been doing my best to follow through on my new year’s resolutions and find myself an artist but things haven’t quite gone to plan on that front. Rather than snagging myself someone who’ll redraw the shelf that I use as a site header, I’ve found only character artists and fun discussions. Conversations that now seem to act as something of a substitute for my pre-quarantine social life.

Yet, filled with nonsense as they might be, those discussions always seem to come around to food and recipe ideas. And 8t88’s, in particular, stood out. Apparently they’d been to a restaurant, some time ago, and been taken aback by just how much they’d enjoyed the place’s vanilla and habanero shake.

If that sounds insane to you, well, it did to me as well. So obviously I had to make it.

ShakeDone1

And, honestly, I was shocked. It was great!

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Sweet Chilli Cranberry

So, at the end of last week’s review, I promised you cayenne and I intend to deliver. Yet what you’re seeing, this week, might not be quite what you expected.

You see, Mahi have been pretty busy since we last saw them and they’ve brought out a whole new range of fruitier sauces. Everything from Tamarind & Mango to Reaper & Pineapple but the one that caught my eye was this:

MahiCC

Their Cranberry & Cayenne.

Something on the milder side, yes, but still high enough up the scale to state its chilli Which is exactly what I’m into – Interesting pairings with specific pepper flavours. So let’s see how this one does, shall we?

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Pink Pepper Brownies

Hey folks, it’s sunday and you all know what that means. It’s recipe time again.

Given everything that’s been going on this month, though, I wanted to keep my april recipe simple and use only items that I had on hand. Since, you know, going out for ingredients more than you need to is a bit irresponsible right now.

So, with that in mind, I thought I’d revisit the idea of brownies and spice them up in a whole new way. One that’s a bit more about the spices and a little less about the infusion of superhots.

PeppercornBrownie

I have, after all, been wanting to play with pink peppercorns for quite some time.

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The One that Got Away

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:

AppleChipotle

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.

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Cool Chocolates

Hey there everyone, it’s just gone easter but, today, I’d like to look at some chocolate anyway. A couple of bars from a creator we know well but haven’t previously seen any snacks from.

Yes, this week, I’m taking a look at Daddy Cool’s new chocolate line:

CoolChocs

Both white, this time around, but one with cranberries and a hint of habanero, while the other is clearly caramelised, making it the only chilli product of its kind. Both put their flavours first on the label but, on closer inspection of the chocolate, their peppers are also quite hard to miss:

CoolBars

Those spots of orange and red look like very generous hints to me. Yet flip them over and we can see that Daddy Cool’s have been just as generous with the fruit and fudge.

CoolBases

These chocolates are going to be fiery, certainly, but I expect that they’ll also be just as full of flavour.

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