Happy tuesday fiery food fans, today we’re returning to devon. Or, more specifically, the South Devon Chilli Farm.
Last time we heard from them I was trying out one of their jams and I’m going to be doing the same again now. Only, this time it’s a rather different sort:
What I have here isn’t sold on its heat but on its elderflower content and the delightfully delicate, rather british and summery taste that that provides.
It’s their Elderflower Chilli Jelly.
Surprise! It’s not an East Coast Chilli Co item for today’s review.
I thought about posting one today but, after cracking open a bottle to try, I realised I wanted to draw comparison with another upcoming item. One that I’m not able to showcase until early next month.
In the mean time, we’re going to take a look at a couple of items that’ve been waiting for a good moment to be discussed.
The leeds-made Pineapple, Scotch Bonnet & Sesame Oil Sauce from The Crafty Bustard and Sierra Nevada’s Salsa Picante De Chipotle-Piña, imported from either spain or california.
Honestly, I’m not really sure. The company mention both places and my spanish isn’t good enough to tell where they’re actually based.
Both are pineapple based sauces, though, and both are sweet ones with a bit of a savoury twist. Yet they both achieve that in quite different ways and with very different end results.
After all, one’s a tropical sauce with sesame and the other’s a smoked jalapeño sauce that seems like it’s going to be using its fruit for sweetness and be something of a barbecue item.
We’ll find out if that really is the case in a moment.