Volcanic Jeanette

Happy tuesday again, everyone! Today, I’d like to show you another import sauce, brought into the country by my good friend Russell, of Grim Reaper Foods.

We talked about his import business, some time ago, back when I had a look at Crazy B🔥stard’s range. He grabs some great german sauces but this one’s different. It’s dutch.

Volcan

El Jefe, based in amsterdam, are a mexican-themed brand with the usual three colours – Mild green, medium red and hot orange. Yet, unlike most actual mexican brands, the pepper in their orange “Volcán” isn’t habanero. It’s a close relative known as the “suriname yellow”.

Or, more colloquially, the “madame jeanette” – In reference to one of brazil’s most infamous hotties.

The official rating of this pepper puts it at around the same heat as an average hab but its flavour and the way in which it hits are said to be quite different. I look forward to trying it. Continue reading

A Citrus Surprise

It’s another tuesday, everybody, and time for the first of my freebies from Saucey Lady. Four of her standard-sized sauce bottles that I chose but wasn’t charged for, on the grounds that it was christmas.

Thank you, Kaz.

Of the sauces that I chose, only two are new, but you’ll be seeing the lot, anyway, as the other feature in recipes and an upcoming video.

For now, though, I’d like to talk about this one:

StClements

Her St Clements, named in reference to the classic schoolyard rhyme and her inclusion of both oranges and lemons. Fruit that, when combined with the product’s aji limon chillies and yellow bell peppers, give it a warm and vibrant yellow unlike anything else in her range.

Despite having the exact same label as all of her others, this sauce stands out as a real looker. And its UK Chilli Awards sticker bodes well, too.

But can it live up to those impressive first impressions? Well why don’t we find out?

Continue reading

Armageddon

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.

SauceAgeddon

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.

Continue reading

Chestnut Roast

Happy sunday, folks! I hope you’re having a good weekend and recovering nicely from your festive feast but, if you are still in search of more season’s eatings, I do have one last late christmas recipe for you. A variation on a vegan nut roast – Made to share with my vegetarian family – that makes use of both pasilla peppers and winter chestnuts.

RoastDone

And, meat free as it may be, those chestnuts certainly aren’t umami free. They come through with a slight meaty richness that few vegan foods possess and, if you aren’t sworn off the animal products, pair beautifully with a blend of gravy and Chilli Scrumptious’s Java Hot.

Because yes, delicious and moist as this one might be, on the inside, all nut roasts benefit from a little extra sauce on top.

Here’s how I made it.

Continue reading

The Christmas Spirits

Merry christmas, everyone! Or christmas eve, I suppose, but it’s the closest that I’m going to get, what with my weekly, tuesday upload schedule. And I’m doing a themed post either way!

Why? Because I don’t make a penny from my blog work. I do this all for my own enjoyment. My passion for my craft and for others’ craft sauce.

It may seem cheesy to some of you but it’s a tonne of fun, for me, to break from the norm and force my writing to fit a secondary topic. Be it a holiday, a recent film or just a game that I’m into. And it’s even better when I get to explain a lesser known celebration, like walpurgis nacht.

I’m going to keep doing these seasonal specials and I’ll try my best to make them as topical as I can but today’s something of a weird one.

I can’t show you something all christmas gifty or suited for xmas eating, because no small business is going to offer next day delivery on the biggest holiday of the year. It has to be something that’ll still be relevant in the months to come, so here’s what I’ve come up with:

3Ghosts

The three ghosts of christmas.

Only, instead of past, present and future, we have Hot-Headz, Morrisons and Meat Lust. All three making full use of the legendary first superhot, yet each bringing its own flavour, texture and price point to the party.

Read on to see what I make of them.

Continue reading

The Death Star

Hey there everybody, it’s thursday again and time for me to review another freebie from Heat Hot Sauce. A sauce shop situated outside of the UK – Hence it not fitting into my usual tuesday feature – but one with far better international shipping than some and a wide selection of interesting sauces at reasonable prices.

Today’s item was apparently made with them in mind but its actual producer is a company called “Spicy Ninja Sauce”, based in Hawai’i.

So, given their island home and the fertility of volcanic soil, it’s only natural that it contains tropical fruit. Yet we’re not looking at anything as ordinary as mango, papaya, pineapple, coconut or even lilikoi – A local breed of yellow passion-fruit used in some of their sauces.

No, their weapon of choice, for this one, is something that I’ve only ever seen once before, on import from germany. It’s the legendary star fruit, or carambola, which almost everyone has heard of but few have ever tasted. A fruit that apparently blends hints of grape, citrus, pear and cantaloupe melon.

My history with the carambola has it pegged a little differently, though – As a blend of pineapple, unripe lemon and cucumber that was absolutely disgusting when skewered and chocolate-coated. Yet I’m pretty sure that I didn’t have it at its best.

After all, my fruit was green and Spicy Ninja’s sauce is anything but:

DeathStar

It’s a bright orange blend of carrots, star fruit and ghost pepper, themed after the Death Star. And, while it’s purely coincidence that this product caught my attention right now, I definitely appreciate Heat Hot Sauce getting it to me in time for The Rise of Skywalker.

I could not have asked for a better time to show off the D_ _ th S_ r O.G. “Weaponized Star Fruit” sauce than alongside the release of Star Wars episode nine!

Continue reading

Tri-Ginger Tournament

Happy tuesday everyone, this week, I’m wanting to look at some ginger chilli sauces. Three rather different ones, all with a bit of asian inspiration and all from companies that we know well:

TriGinger

To start, we have The Upton Cheyney Chilli Company’s Roast Garlic & Ginger. A dark brown, almost black sauce from the makers of both Megalodon and a great Red Habanero, Mango & Lime concoction.

They’ve been pestering me to try today’s for quite a while but, before I do, allow me to at least introduce the others that are going to feature alongside it. We have:

A similarly-named Ginger & Garlic sauce from Kent Chilli Shop’s Hot Face brand, coming in hot on the heels of their unexpectedly amazing 📽️ Reaper Extreme 📽️ sauce.

And, from the Queen Majesty, who brought us the sophisticated yet unapologetic Red Habanero & Black Coffee, a simple Scotch Bonnet and Ginger number that I’m sure will be a lot less ordinary than its name implies.

Three solid makers and three equally solid-sounding flavours but how will they hold up in today’s comparison review?

Continue reading

Chipotle Snaps

Hey folks, do you like brandy? I don’t.

And yet, for some reason, it’s almost everywhere at christmas time. In puddings, cream, butter and biscuits, to name just a few of its applications. So, today, I’m going to be taking a common brandy recipe and taking the brandy out of it.

ChipotleSnaps

I’m going to be making some chipotle snaps, with the help of Burning Desire FoodsSyrup.

Continue reading

I Can’t Believe it’s Not (Mostly) Mustard!

Hello again, everyone, this week we’re trying something borderline luminous:

DalstonBajan

But that’s not colouring. No, Dalston Chillies are quite proud of their all natural approach.

What you’re actually seeing is the reason why I bought this sauce: It may claim to be bajan but, unlike other island sauces, this one isn’t mustard-based. It contains mustard, sure, but its main spice is fresh turmeric and that, dear readers, is unique.

For good reason, mind you, as the stuff stains like little else, during cooking.

In flavour terms, though, turmeric is golden, rooty, somewhat mellow and at the height of its popularity as a drink ingredient, recently. I have high hopes for today’s sauce.

Here’s the full list of what goes into it:

Vinegar, Onion, Fresh Turmeric, Scotch Bonnet Chillies, Mustard Powder, Unrefined Sugar, Garlic, Salt.

Continue reading

2019’s Christmas Recap

So it’s thursday again, everybody and it’s the first thursday of december. Finally time for my yearly, pre-christmas recap. And, unlike with my previous lists, I’m not going to be changing the format up at all.

Ordering by type, so that readers could skim to the section(s) that most suited their gift giving, has proven itself rather more work than ordering by time or heat but, personally, it’s what I’d rather read. It’s a much more useful sorting method.

So, pay attention to the bold headings, stop and read if you see something inspiring, poke the product names to see my full reviews and give the company names a click to go straight to their websites (UK brands only and only if they have one). Plus, don’t forget to check my top product summaries at the end for the very best of the best.

Continue reading