Welcome back, everyone.
Last week we looked at 🔥 a german sauce brand 🔥 imported into the UK by my friend Russell at Grim Reaper Foods. So, following on from that, I’d like to show you another of his recommendations. One that, this time, he isn’t the one selling:
Prices Spices’ fabulous Pineapple & Dorset Naga Chilli Chutney. Their “India Joywala”.
Apparently a great taste award winner back in 2014 and definitely a great taste, it’s one of the best items that I picked up from Reading but there is something about it that I’m not as fond of and I’d like to get into that first.
Hey folks. Having branched out to a second hot sauce importer fairly recently, I feel obliged to follow up on that post with a few more. To really show the full spectrum of suppliers.
But, of course, this post isn’t going to do that. No one post can.
Today, I’m just looking at one such company. One that brings over delicious sauces from germany and one that’s already quite close to my heart.
Today, I’m looking at Grim Reaper Foods but I’m looking at what they import, not what they make, for a change. Just be aware that the company that they stock is another slightly sweary one before you click through to read this article in full.
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
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.
Happy tuesday again, folks. Today, it’s time for some seasoning.
Chilli salts, instead of sauces, this week and both from companies that we know well.
The Mini Jar Company on the left, makers of salsa, chutney and a great, fiery peanut butter, making their return with an aji lemon (or lemondrop) sea salt.
And, on the right, Wiltshire Chilli Farm, sporting the same brown action lines that we saw on their Dark Habanero sauce for a chipotle salt. A product that promises to be a massive step down in heat from both that and 🔥 the last two items that I had from them 🔥.
Two rather different product flavours – One bright and citrusy and the other rich and smoky – but a single product type all the same.
Let’s see what I make of them.
Today, my fiery food fans, we’re returning to the fruity sauces again and, in particular, an old favourite style: Berry-based barbecue sauce.
Chilli Pepper Pete did it well with their cranberry Dragon’s Blood BBQ and Hot Plot Chilli Co even better with their cherry chipotle 💀 T.N.T. 💀 but, this time, we’re trying out a blueberry version from Rubies in the Rubble.
A company that I found recently at a local community event and who specialise in working with food waste to make sauces that are edible and hopefully delicious – Their chipotle ketchup certainly was.
As someone who hates to see good food go to waste myself, I can definitely appreciate their ethos but there is one quite major downside: Their production is at the mercy of others.
When blueberries go out of season at the end of summer, they’ll still be around in supermarkets but less so. And they won’t be chucked out in the quantities needed to produce this sauce.
This sauce, like much of what Rubies in the Rubble produce, is a limited edition. Perhaps it will return next year if it goes down well but it won’t be around for much longer in 2018.
So, read on, see if it appeals and, if it does, get it quick before it’s gone.
Today, everyone, I have another fruity red sauce for you but, even so, it’s nothing like the one that you saw last week. No, what we’re going to be looking at this time is another of the sauces I got from Saucey Lady and one that, as a specifically UK-based reviewer, I couldn’t pass up.
You see, this sauce, known as their “Fireman’s Watch”, is primarily a blend of scotch bonnets and the one fruit that yorkshire is really known for: Rhubarb.
Hey there heat eaters, it’s the last sunday of the month and you know what that means. It’s recipe time and, being that it’s now the height of summer, I figure it’s time for some frozen dessert.
A delicious mango sorbet with a fiery mexican twist.
You will need:
450ml mango pulp
1 tablespoon red chipotle powder (or 2 small dried)
125ml golden syrup
And surprisingly little effort.
Arrr, me hearties!
Today we’re going to be looking a sauce from the Cornish Chilli Company and it’s one that I’ve been really looking forward to showcasing.
It’s one of their three, fish-themed, slightly boozie concoctions but, unlike the other two, it’s not made using a strong flavoured drink.
The Red Snapper uses vodka – Probably the least flavourful of all alcohols. It tastes of volatility and occasionally some very mild creamy notes but, unless you’re really scraping the bottom of the barrel in quality, it’s not going to flavour a cocktail.
So why put it in a sauce?
Well, I did some research and the answer I found was a tad more scientific than I expected.
Hello again everyone and welcome to the third of my Burning Desire Foods reviews. Reviews of a brand I found ahead of time and merely met up with in person at Reading.
Today’s, however, is a little bit special because it’s actually a request. One that came to me from an online card gaming buddy under the username MeowMeowCat. Or, as he’s more recently started calling himself, “Solaris”.
When I let slip that I was looking at a sauce with his new name on it, he absolutely had to know how hot he was.
Me, though, I’m more interested in the flavour. The blend of honey, mustard, 7-pot/pod peppers and lime.
Another tuesday, another spicy review, this time coming to us from Saucey Lady.
I’m not starting mild, either. I’m starting out with what might just be her very hottest. Her Midnight Mischief. The one I chose to get in her lovely little skull bottle.
Yet, as I mentioned in my overview, it can come in any of the many containers that she has to offer. I simply chose to put her fruity scorpion sauce in a bottle that looked as deadly as it sounded.
As you can see from my header image and in some of my videos, the bottle has a definite place on my display shelf but I won’t be saying much more about it this week. I’ll just flash you its rear and get on with the review.
You know, since I already linked the overview where I go over the range and its packaging.