Freaky Mary

Hey folks, do you remember East Coast Chilli Co.‘s Chance? I did and I decided I needed another bottle of that creamy, roasted garlic deliciousness. So I went back to them.

I grabbed a bottle of their Reason – Their naga sauce – a little over a month ago. And I grabbed some more of my old favourites, along with.

When I cracked the seal on that new bottle, however, it wasn’t quite how I remembered. It was close but the worcestershire sauce was just a little bit more prominent. And that gave me the idea for today’s cocktail recipe.

A freaky, garlicky twist on a tomato-based classic. Click on through for the details, if you’re old enough to drink.

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East Coast Reason

Happy tuesday, everyone, and welcome to september proper. Today, we’ve got my first review of the month but it’s from some old friends, down on the east coast, who I really feel like I should have revisited sooner.

This is Reason. The East Coast Chilli Co. – Or ECCC, as I like to call them – ‘s supposed range topper. Their extra hot, naga-enhanced, habanero sauce.

Now, I love these guys. Their marketing man is super friendly, their sauces are delicious and their use of garlic, in particular, is masterful. But I’m a little sceptical on this particular product. Because, as much as I want to believe in the E triple C, I just don’t see how a five percent ghost pepper sauce is going to match or exceed the heat of their carolina reaper Midnight 21.

In fact, even at sixty percent, Dr. Burnorium’s most brutal naga sauce only achieved the same rating. And that was with unusually strong, roasted chillies.

So I’m not expecting anything super from today’s sauce, heat-wise, but I’ll be putting its claims to the test, anyway. And I sure am expecting some serious flavour, after the company’s others.

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Last Chance

The time has come, spice lovers, for the third and final one of the East Coast Chilli Co sauces I was given. It’s the one I didn’t choose myself and therefore, naturally, the least out there of the bunch.

Yet that also means that it’s the one with broadest appeal. Their best seller. Their “Chance”.

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This one bears a second great taste award and even places it on its printed label, either side of its three out of five pitchfork rating. A rating that puts it slap bang in between their other two, heat-wise, and is reinforced by the word “medium” beneath it in all caps.

It’s apparently the company’s most popular product. A garlic, habanero and tomato based sauce, which sounds like nothing out of the ordinary, but, trust me, it still holds its fair share of surprises.

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Fresh and Fruity

Hey folks, today it’s time to take another look at the East Coast Chilli Co.

A couple of months ago (has it really been that long?), I brought you a review of their teriyaki-style reaper sauce and told you that I thought it was probably their hottest. This month, we’re going straight to the opposite end of the spectrum, to their absolute mildest offering:

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This latest freebie of mine is their “Passion”, supposedly an extra mild mango sauce and one that they really talk up when it comes to flavour. We’ll see how well it holds up to their sales pitch in just a moment, though.

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Midnight Red

Greetings, fiery food fans, and welcome to the first of my ECCC sample reviews.

Today’s offering from the East Coast Chilli Company is probably their most unique item – A rich, black, honey-based sauce that matches wonderfully with the equally dark label that adorns its bottle.

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It is, of course, as its elegant red text tells us, their Midnight 21.

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East Coast Chilli Co.

Hello again folks. I wasn’t going to post anything today but, mere moments before typing this, three sauces arrived at my door:

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Freebies from the East Coast Chilli Company – One of their choice and two of mine. I must say, I’m excited.

I’ve had my eye on these guys since their appearance in the Lick My Dip box – Before it even changed to Flaming Licks – but I’ve been swamped by freebies and festival finds for a while now. I’ve not had chance to give them the attention they deserve.

Thanks to their generosity, however, I’m now left with no choice but to squeeze them in. You’ll be hearing about these sauces shortly.

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