Hey there heat seekers. Today, we’re celebrating bonfire night, and the start of november in general, with a selection of roasted coffee bean products.
One from the ever-famous Queen Majesty, of former Hot Ones fame. One sent by my buddy Jason, of Burning Desire Foods – A company that I’ve featured plenty of times. And the last, a name that’s completely new to me: Chilli Scrumptious.
All three are heavily themed around their use of coffee and spice but Burning Desire’s is a little bit different. In part, because it’s a rub but also because it was free to me. A review sample, not a purchase.
I feel a little bad about including it in a comparison post, alongside sauces that I’ve paid for, but it was that or make my thursday reviews a regular feature. Which I’m quite simply not prepared to do.
Last week’s was a one-off holiday special.
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.
Happy thursday, folks. Today, we’re back for round three of my Hot Ones-style line-up.
Because, given the popularity of the show, I feel like it’s worth making an annual tradition out of. Especially when importing some of their actual sauces can be quite the struggle.
So here I am, yet again, to provide you with a more brit-friendly alternative, comprised entirely of sauces that are available in the UK. Sauces that I have featured on this very site and know will make for the most enjoyable and entertaining of challenges.
You can read all about last year’s choices in my previous post but, this year, I’m going to be refreshing most of the line-up, oncemore. So, as with the last time, read on to see which old sauces have stayed, what new ones have made my list and why I’ve made the decisions that I have.
Or watch 📽️ my YouTube videos 📽️ to see me tackle a line-up of real Hot Ones sauces.
Hey folks, remember Sauce Shop?
I’ve had some truly delicious sauces from them in the past, in the form of a green sriracha, 📽️ a crazy ketchup and a heatless cherry bourbon barbecue 📽️ but today, we’ve got something extra special. As you can tell from the mock-confetti on its label:
But wait, does that say “Chipotle Hot Sauce”? Doesn’t every company make one of those?
Yes, this is a standard recipe of just three ingredients – Chipotle, vinegar and salt – but its heavier on the peppers than most smoky sauces and that vinegar is something special. Here’s what the bottle actually says:
Chipotle Pepper, Porter Vinegar (water, barley, hops, yeast, vanilla), Sea Salt.
This is a chipotle sauce of the sort that only Sauce Shop would make, with not only fermented chillies but a specially fermented vinegar, too. And, as I’ve said many a time before, the vinegar that you choose can really make or break a sauce.
Let’s see what vanilla porter does for their fifth anniversary release, shall we?
Hello again fiery food fans, do you remember the Cornish Chilli Company?
I know I do, because they produce a rather unusual favourite of mine. A super tart, grapefruit and vodka sauce that still stands as one of my top condiments for pizza and pub grub.
Today, though, we’re not here to talk about that product. We’re here to talk about another one:
Their smoky Chipotle Chilli Sauce. One which suggests a bright taste with its label’s colour scheme, yet full on mexican flavour with its aztec imagery and its own dark colour.
There’s a great contrast between its warm yellow label and the dark red of the sauce itself but the most interesting part about the packaging is still very much the ingredients list. Which I’ll show you if you click through to the rest of this post.
Hey folks, Today I’m back with another importer highlight but also an apology to Laterra.
In my post about Mex Grocer, I mistakenly referred to their product as their “Savoury Mexican Tomatillo Sauce”, when that was not its name at all. It was merely the product description.
The true name of that sauce was “Michoacan”, after the region that inspired it – A name that I had mistaken for the sauce’s place of origin.
No such mistakes will be made today, however, as I look at another pair of Laterra’s sauces, purchased from Spices on the Web.
Hi guys, it’s october again, so we’re going to be looking at a box of sweets.
Or rather, chocolates. Specifically, James’.
James Chocolates’ Smokey Chipotle Chocolate Chillies. A rather less prankworthy item than what I showed you last year but hopefully one that you’ll enjoy all the same.
It is, after all, a rather tried and tested flavour combination, used in my early cupcakes, my take on Dorset Chilli Shop’s lava cake and my christmas truffles. I know it works but does it work for James?
Today, I intend to find out.
Happy tuesday again fiery food fans, it’s time for another smoky chipotle sauce:
This one, however – The Raven from Grim Reaper Foods – is likely to be a lot hotter than most and rather more savoury to boot.
Why? Because it’s not just smoked jalapeño. Its first chilli is actually the trinidad scorpion.
Happy tuesday again, folks. Today, it’s time for some seasoning.
Chilli salts, instead of sauces, this week and both from companies that we know well.
The Mini Jar Company on the left, makers of salsa, chutney and a great, fiery peanut butter, making their return with an aji lemon (or lemondrop) sea salt.
And, on the right, Wiltshire Chilli Farm, sporting the same brown action lines that we saw on their Dark Habanero sauce for a chipotle salt. A product that promises to be a massive step down in heat from both that and 🔥 the last two items that I had from them 🔥.
Two rather different product flavours – One bright and citrusy and the other rich and smoky – but a single product type all the same.
Let’s see what I make of them.
Happy thursday again, folks.
Today, we’re taking another look at my Hot Ones-style line up because it’s been a whole year. Time in which the range of sauces I can pull from has changed quite dramatically. Yet my love for the show has not.
You can read all about that and see what the old line up was in last year’s post but, this time, we’re focusing solely on the sauces. So read on for what new ones I’ve chosen, which old ones have stayed and why I’ve made the decisions that I have.