Even Further Beyond!

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:

Daddy Cool‘s Final Destination, made with everything from habanero up to hurt berry – A new FG Jigsaw hybrid, said to far exceed the heat of the reaper.

Chilli Bob‘s Dragons Breath Chilli Sauce, crafted from a similarly named pepper that we’ve already established surpassed that current record holder. Yet haven’t seen in anything pure enough to shift the upper limits of my scale just yet.

And Badger’s Chilli Kitchen’s Armageddon The End, with a whopping eighty percent armageddon chilli, making it the most chilli-centric sauce of the lot.

Any one of these three could be the new top of nature but which, if any, actually will?

It’s time to find out!

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The Beast of Gordon

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 BobsChimera 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!

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Dragon’s Breath Chocolate

Hey there chilli lovers, it’s the weekend again and, this week, I feel like paying a little tribute to one of my fellow bloggers.

Not a pure food blogger this time, like I’ve Got Cake’s Dana (who inspired my superhot brownie recipe), but one who I’m a big fan of all the same. One who’s stunning pictures of the australian landscape feed my love of bright colours through winter just as much as their recipes make me hungry throughout the rest of the year.

Today, we’re looking at Eat Live Escape and the simple tweaks that turn their recent Dark Cherry Chocolate Bark into an insanely hot, chilli lover’s treat.

Do be warned before I begin, though: This isn’t for the faint of heart or tongue. Today’s recipe uses one of the world’s hottest chillies and winds up reaching a crazy

7.5/10

Heat

that comes close to double the strength of my own hottest past recipes, let alone what restaurants will typically serve. And it’s not like you’ll just be putting a little bit on your meal like with a sauce, either.

If you’re sure you know what you’re getting into, feel free to click on through to the recipe but don’t say I didn’t warn you. For even most chilli fans, ELE’s original recipe will likely be more suitable. My chocolate bark really is just for the select few who eat things unreasonably hot.

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Return of the Wings

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.

Hot Ones

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.

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The Welsh Dragon

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:

dbart

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.

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A New World’s Hottest?

So here’s something I’m sure you’ve all seen by now:

single (Daily Mirror)
dragon’s breath chilli, as seen in the Daily Mirror

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.

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The Caribbean Dragon

Attention: This is an old post reviewing a product which has since received significant updates. It will remain on my site, for posterity, but does not reflect the new recipe. For up to date information, please refer to this post, instead.

Another tuesday, another sauce review, welcome back to my Chilli Pepper Company month.

Today I have for you their Dragons Breath, missing apostrophe and all. It too claims to be a “very hot” sauce but we’ll soon see if it compares to the amazing Ball Breaker.

First off though, the packaging. Let’s get a good look at that.

2016-06-02 13.25.30

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