Happy tuesday, everyone! This week, we have another company who wax seal their beautiful bottles but their products aren’t shipped over from the states like our last. They’re made here in the UK and I’ve got not one but two of them to show you, today:
These are Heriot Hott’s sweet chilli and barbecue-style sauces but neither has anything like the usual list of ingredients and neither looks quite like I’d expect, either.
Alright everyone, it’s wednesday and I’ve just had one of the most disappointing reviews of my career but, today, it’s time for a different sort of suffering. Because it’s my birthday and that means extract sauce:
This is Ten Minute Burn. The original extract sauce from The Chilli Pepper Company, making waves long before their Hell Unleashed made headlines. So I’m not expecting quite the same level of stomach churning heat but I’m still going to be very careful with this one.
It has a reputation to it and I know full well what the company are capable of. So I won’t be underestimating it, despite my eagerness to see how everything began.
Hey folks, how’s it going? It’s tuesday again and, honestly, things have been a little rough for my blog work lately. I’m doing a lot of other things on the side and it’s been a bit of a struggle to keep up with even my weekly reviews. Let alone all of the weekend recipes and random thursday things which I feel like I aught to be doing.
But, while I might not be able to offer you any of those extras, right now, I can at least provide you with a bit more than the norm in today’s post. Not the usual one or two sauces. Not even three.
No, the full on five of Spice Island Chilli’s entire range:
Each one a different heat and flavour, wrapped in its own tale of maritime history. Yet the whole lot hailing from a single portsmouth company, with a distinctive style throughout. Meaning that I’d probably just say the same things five times if I were to review them all separately, anyway.
So, now that valentine’s day is out of the way, I think it’s time that we returned to my regular line-up and took a look at something I’ve had in the wings for a while: The last of my order from Pembrokeshire Chilli Farm.
A particularly boozy pair, featuring chipotle and bourbon, on the left, alongside an apple-based collaboration with the Pembrokeshire Cider Co. to our right. Promising a little more heat, from the inclusion of its habaneros, but hopefully a smooth and fruity flavour, too.
I’ve been looking forward to these for quite a while now. So let’s try them out!
How’s it going everyone? I know we just had a holiday post for the lunar new year and valentine’s day isn’t until next week but, please, allow me to get a little ahead of schedule with today’s review. Because, as is often the case, my special showcase for the fourteenth of february is a limited edition that you’re going to want to grab in advance.
And, this year, it comes from the Screaming Chimp:
A delightfully jammy-looking hot sauce by the name of “Let Me Be Your Phantasy”, which they put out late each january and which holds a certain special interest for me, since it features the rare ají fantasy chilli. One which I’ve only come across once before.
Plus it just looks so inviting!
Happy tuesday again, everyone! Today, I’d like to welcome back to the stage The Bonnie Sauce Co., who previously wowed me with an excellent and unexpectedly herby Smoky Chipotle sauce.
This week, they return with something (or things) a little bit hotter. Two more products which, just like in last week’s review, highlight the difference between scotch bonnets and habaneros.
But, as you can see from the photos above, these are not the same yellow pepper sauces and their use of red chilli changes the equation quite considerably. Let’s give them a go and find out how, shall we?
Hey folks, I know that it’s the fourth today but it’s still my first review since december. So happy new year!
This time around, the postal service has been a little more on point and I’ve been a little more prepared, as well. Meaning that I’ve got not one, not two but a whopping three different green chilli sauces to show off. Each from a producer who’s work is entirely new to me and who uses a highly unusual ingredient, as well.
For the start of twenty twenty-two, I bring you Great Scott Hot Sauce’s Apple, Gooseberry & Serrano, Orriss & Son’s jalapeño and nettle “Fresh Tendrils” and Mack Chilli’s Jalapearno. Which is an awful portmanteaux but definitely gets its key ingredients across.
Here’s how the lot of them look:
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:
And I should probably also mention The Chilli Alchemist‘s new Gold, which seems like it very may well be the same sauce in a bigger, prettier bottle.
Hey folks, how’s it going? Today, I thought I’d give Pembrokeshire Chilli Farm another go, given how much I enjoyed them last time, and what could be a better fit for the current winter holiday season than a spicy jam specifically designed to go with turkey?
But I’m not talking cranberry. Oh no, that’s already been done. I’m talking about their Chilli Bakewell Jam:
A sweet blend of peppers, cherries and almond essence, made to taste like the the classic tarts.
Let’s see if it does, shall we?
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.