Christmas White

Happy solstice, everyone! I’m not doing anything special for the holiday – Or at least, not online – but I do have a rather special sauce to show you, all the same. One that matches the idealised colour of the season, even if I’ve only actually seen two white christmases in my whole life.

This is the White Fatality, from Pika Pika, and it very much lives up to its name, with a beautiful ivory colouration that’s completely unlike any other chilli product. But it’s not just that that makes it special – At least, not to me – because the second half of its name refers specifically to the rare chilli within. One which I first tasted right around the time when this blog began and I’ve been searching tirelessly for it ever since.

It is, of course, the white fatalii. An obscure and beautifully pale variant of the much more common yellow strain, with its own distinctive taste. Smooth, fresh and both slightly wheaty and slightly like clotted cream. Yet still very much its own unique thing. And just as very hot.

After years of searching, I’d all but given up hope of ever seeing it again. Yet here we are, witnessing my long lost love’s return in sauce form. Will they be all that I remember?

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One Two Punch

Hey folks, welcome back to another of my rare thursday reviews. Reviews that I do specifically when I have an exciting item not sold in the UK, something which is claimed to be inedible or something that has undergone a major recipe change.

Today, I believe that what I have for you falls into the third category. Though the situation is a little weird, this time, because our new, fruit-based “Punch” doesn’t quite share its name with Dorset Chilli Shop’s old one. And the ingredients and design are so vastly different from that 💀“Dorset Punch”💀 that it could easily be considered a whole new product. Even if it doesn’t seem like its makers actually see it that way.

To show you what I mean, here’s a brief look at the bottle before I get into what’s changed:

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Fresh Hell

And just like that, folks, we have a theme. Not one that I ever intended, mind you. I didn’t mean to go on a binge, revisiting a bunch of old favourites.

My second shot at the EEC‘s 🔥chance🔥 just so happened to coincide with a new release from Opal Sunshine that may or may not end up being limited edition. So I had to get that review out quickly and I’m having to do the same with today’s pair, too. If only because one of them might not last, otherwise.

I’m talking about the two most recent additions to Haskhell’s line-up – Their Piquante and their Horseradish:

One made with ghost pepper, for some serious heat, and the other chock full of one of my favourite mild chillies – The sweet and succulent malawi picanté. More commonly known by its brand name, Peppadew.

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A Black Gem

Hello again, everyone, and happy tuesday!

Just last weekend, we revisited an old friend of the site and had some fun with one of my favourites. But, today, I’m hoping to enjoy something new and special from another former feature.

This is “Blackman Eddy’s”, from Opal Sunshine. A company who I’ve not seen or heard from since she sent me her main line-up. But, when her fourth sauce appeared on my social media, I just knew that I had give it a go. Because it’s completely different from the pepper and carrot-forward blends that I’ve previously seen from belizean cuisine.

This is a black garlic sauce, with dates, tamarind and avocado oil, for flavour. And, while it does pack the hottest chilli of any of Opal’s products, it’s far from the first thing on her ingredients list.

So I’m really curious to see how such a unique and not so chilli-forward, belizean-style sauce will taste.

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Third Hop

Hello again, everyone, and welcome back to the third and, for now at least, final feature of Hop’t. A company who’s craft beer-inspired, hop-infused hot sauces have really impressed me.

I’d like to say that I’ve saved the best of them for last but they’re all so well made and so different that it really is quite hard to choose. All I can say is that today’s product has grown on me a lot lately.

And, of course, that it’s their Tropical Habanero Lager sauce. Described as fruity, crisp and fiery:

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Wiltshire Chocolate

Happy international chocolate day again, everyone! I know I said that last year was my last time celebrating it, because of my disdain for what Milton Hershey did to chocolate, but I just so happened to come in to some very exciting bars this week. And I couldn’t just leave the Wiltshire Chilli Farm’s latest ’til later, now could I?

These are their brand new chilli chocolate line and they range from a medium chipotle and orange milk to the extreme, extra dark naga. With a habanero and lime flavoured regular dark in the middle.

All three sound and look fantastic, wrapped in a mix of black and Wiltshire’s signature action lines. But will their taste and texture live up to that first impression?

There’s only one way to tell.

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Summer Sillyness

Hello again, everyone. We’ve been looking at some serious hot stuff lately and, if I’m honest with you, I really have been suffering from it. It’s been hard work, assessing the flavours of and writing about such brutal products. So, this week, I’d like to swing the pendulum back the other way and show you something incredibly mild, instead:

This is Silli Chilly – A weirdly spelt chilli jam from our good friend, Stephen Dixon, over at Hot Pods. And it’s quite unlike anything else that I’ve ever tried.

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Sweet and Sour

Alright, everyone, we’ve just seen a whole bunch of fruity flavours and I was planning to bring you another one. But then Brighton Hot Stuff went and shipped an unexpected extra in with my order and it felt like a far better fit for today.

So, this week, I’m putting that flurry of fruit-based products on hold, real quick, in order to add a little more variety to my line-up and show off their Extra Hot Sweet Chilli:

A brand new addition to the company’s range, which combines their delicious red habaneros with a mixed superhot blend, for a far fiercer take on the thai classic.

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Chocolate Hell

Hello again, everyone, and welcome back to the last tuesday of march. The perfect time for a quite unusual pair.

Today we have two very different sauces, with very different heats and flavours, but one particularly appropriate ingredient in common: Chocolate.

It is coming up to easter, after all, so why not start the celebrations early with Ignis’ CNC9 and Haskhell’s Chipotle?

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Tropical Trio

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?

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