Hey folks, it’s tuesday, again, and last week we looked at some bright and tangy, yellow sauces. So, today, I figured I’d go the other direction with somethings dark. Yet twice as fruity.
Another couple from the companies that we’ve been looking at recently but, this time, they’re blueberry. Or, in the case of Alkemio Kitchen, Blueberry, Miso, Scotch Bonnet, Mint.
A very curious combination which is sure to provide an interesting counterpoint to Haskhell’s more traditional take.
Yo, what’s up, peeps? We’ve been on the rich and dark for a few weeks now and I think it’s time for something bright and fresh, to shake things up.
So, today, we have a couple of vibrant, yellow sauces from Alkemio Kitchen, down in surrey. A highly experimental dinner club restaurant who are pretty new to the hot sauce scene but sure do seem to have some crazy flavours. Like the Jalapeno, Lime, Mustard, Turmeric and Pineapple, Shiso Leaf, Calamansi, Sugar that you see here.
And, while their names are a mouthful, they’re also pretty informative. If you know what all of those ingredients actually are.
For those of you who don’t, however, I’m more than happy to help. Since I am, after all, very excited to get into these two before the launch of their their crowdfunding campaign, later this month.
Hey folks, I think it’s time for something tropical. Or, perhaps, somethings:
A trio of tangy fruit flavours from three different companies, each in its own unique colour.
The Somerset Chilli Co. brings us a greenish-yellow, pineapple and passion fruit sauce, in the form of their “La Playa”, with the most unusual addition of kiwi. Whereas Ignis offer up the other end of the spectrum, with their HPPM. A fermented red habanero product which also uses pineapple and passion fruit, to support its pepper, but throws mango into the mix, as well.
Then, in the middle, we have a more normal style of fruit sauce. The Sound System Sauce, from Howl at the Moon. An orange-coloured blend of mango, pineapple and good old scotch bonnet.
All three are different enough to do their own thing, so I’m not sure how much actual comparison we’ll see today, but there’s a consistent theme across the board and I’m definitely looking forward to trying the lot. So let’s give them all a look, shall we?
Happy new year everyone! I know that I’m a whole month late but, well, twenty-twenty wasn’t exactly the best of years and the post hasn’t exactly been the best. Though I certainly can’t blame everything on Royal Mail, either.
As it turns out, the company that I’d hoped to feature in january is very new and still getting used to the workings of their online store. To the point where my purchase went to the wrong email address and only got noticed when I asked them what had happened.
So, if you plan on buying from Ignis, I’d suggest sending a polite “hello” with your order, just to make sure that it’s been seen. But they’ve been very attentive ever since and clearly care about their products, so I’m not going to let that slip up colour my opinion of their sauce.
I am, however, going to use it as a bit of an excuse to turn this post into a comparison. To show their JGA7 off alongside a second, less clinically named green sauce that I found while I was waiting.
Two sauces which look quite different, yet still both put a thai twist on a classic green chilli.
Hello again, everyone. We’re fast approaching the end of the month and I would normally use this week to feature something just a little bit on theme for the winter season.
This year, though, I already highlighted Tom’s Curious Sauces‘ Cranberry, in the run up to december, and I’m fresh out of everything else with a christmas theme. So, instead, here’s a little gift set from me to me:
Three cherry-based sauces that can hopefully finally replace the long lost 💀T.N.T.💀 that I loved so much.
Happy tuesday again, everyone! This week, I’ve got another set of freebies from Tom’s Curious Sauces and one of them’s an old favourite of mine:
The blueberry and ghost pepper “Purple Pain” that I tried in 📽️one of last year’s christmas videos📽️. Now wrapped in a fresh new label to further emphasise its connection to the artist known as “Prince”.
But what are those behind it? A couple of christmas specials perhaps?
I can’t say for sure but that Cranberry certainly does sound seasonal and the Angry Ass has the appearance of a tacky gift sauce. Though, knowing Tom, I suspect that both will taste a lot better than the bargain bin products which his Ass resembles.
Yes, I have high hopes for this new pair and I’m really rather excited to test them out. Yet I’m also just as eager to see what the Purple Pain is like when I’m not all frazzled from a vile extract item.
Will it still be as delicious and mild as I remember?
All three of today’s sauces have high bar to live up to, so let’s get to the review.
Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.
Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.
These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.
So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?
Read on to find out.
Sup dudes, it’s time for that Chillichup that I mentioned. Time that I finally talked about Carrington’s milder, more ketchupy, main product.
But, since I didn’t much care for their harissa, I’m going to throw another, far hotter, ketchup into the mix, as well, from a company that I’ve previously enjoyed without fail. Hot Face Sauces’ Killer Ketchup, adorned with the seasonally appropriate mask of horror movie classic, Jason Vorhees:
That way I can be sure that at least one of today’s items will be worth recommending.
Now that it’s september, summer is practically over but I reckon that we can still eek out a just a touch more time from our british barbecue season. Which is great because I just got my hands on two new sweet and sticky sauces from Hot Headz:
But, if I’m wrong and the recent rain is here to stay, they should still pack enough smoke of their own to bring the barbecue indoors, metaphorically speaking.
I love sauces from this genre over ribs, chicken, baked beans and macaroni cheese, to name just a few uses, so they certainly won’t go to waste. Not even out of season.
And, after how much I enjoyed Hot Headz’ medium barbecue blend, I am super excited to see what they do with their mild and extreme versions.
I have very high hopes for today’s review items. Let’s see if they can hold up to them, shall we?
How’s it going, everyone? It’s tuesday again and, this week, I want to revisit a concept that I first stumbled upon two months ago: The idea of hot sauce for kids.
Because, as it turns out, Hot Pods’ Mild Beast isn’t the only attempt at such a child-friendly product. Our old friend, Michael, from Price’s Spices, makes something rather similar.
This is his Junior Sensation:
A gentle blend of mango and the oh so mild trinidad perfume pepper.
A pepper that’s commonly used to fill in for the hotter scotch bonnet, which appears to be what it’s doing here, too. Given that the Junior is only a slight tweak on his award winning Haitian Sensation.
A product that’s been part of his line for rather longer.
So, with that being the case, I won’t be trying just one of the pair today. I’ll be giving both a go, starting with the original, to see how they compare. As well as giving my thoughts on each as a stand-alone sauce.
Though I doubt that they’ll be that different in flavour…