Sting-Tailed Salsa

Hola, mi amigos, and happy tuesday again. This week, we’re looking at another salsa and it’s the last of the sauces that I got from Simpson’s Seeds. Their “Scorpion Salsa”:

ScorpSalsa

A rather plain-looking bottle, to put it mildly, but one with rather more interesting contents. All of which are plastered across the front and sides of the paper label.

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Misleading Mango

Hello again, my fellow fiery food fans, today, we’re making a return to Byron Bay. A place and company that I’m sure you’ll remember from my coconut curry sauce comparison.

This time around, though, the labelling may be the same but the sauce is very different. It’s their mango chilli sauce:

SmokinMango

Or, if you read the fine print, their Smokin’ Mango Chilli Sauce. A blend of mango, cayenne, jalapeño and chipotle that’s sure to be nothing like their more usual

📽️habanero range topper📽️.

It is, after all, a completely different colour. Red with chillies, not orange from its fruit. So let’s see if it tastes as different as it looks.

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Heat on the Beach

Hey there everyone, it’s tuesday again and time for a little more in the way of hot stuff. Hot stuff that I picked up down at the Brighton Fiery Food Fest.

BHSBunch

So what more apt name could today’s company have than “Brighton Hot Stuff”?

Now, personally, I do view it as a little uncreative but anything that these guys lacked in inspired naming was more than made up for by the sheer personality and passion that they had on-stall. They were one of the most engaging groups that I’ve ever come across at a festival and, even after the official closing time, there were non-stop crowds around them.

So, do their products live up to the hype? I’m going to take a look at three of them and find out.

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The Eleventh Hour

Happy thursday again, spice lovers. Today we’re looking at a sauce, despite it being a bit of a departure from my regular upload schedule.

Why? Because, like with The Chilli Pepper Company’s second Dragon’s Breath, it’s not a new sauce. It’s a revision of an older item using a possible “reaper killer” pepper.

Of course, the situation isn’t quite the same here. Today’s isn’t a new “reaper killer”, or even one that wasn’t in the sauce before, but this latest version of Burning Desire’s Critical Mass uses significantly more FG jigsaw than the old. And it was already a ten out of ten last time.

CriticalMass2

You can see the increased chilli in its colour – Now much nearer red than its old, yellow-tinged orange – and I’m a tiny bit scared. If this sauce is even a smidge hotter than it used to be, it’s going to be the hottest non-extract one that I’ve written about and I’m going to have to change my entire numbering system to account for it.

But, much as I expect it to hurt, I’m still grateful to Jason for sending this to me. For including it with my birthday purchase.

Why? Because his Critical Mass isn’t just pure chilli. It’s also a delightfully tropical, passion-fruit and mango concoction that I’m happy to have on hand for my cooking, oncemore.

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Summer Fruit

Hey folks, I hope that you’re all enjoying the summer sun.

Today, I have for you some rather summery sauces that I picked up a little over two summers ago. A pair of highly fruity products that I tried all the way back at Reading Chilli Fest and have been just waiting to post my review of.

But, between freebies, newer items and the fact that I wanted to spread such fruity sauces out, it’s only now that you’re finally seeing this pair. The final pair, in fact, of Mango sauces from that event:

BurningChillees

Both from companies that we’ve seen before and both from companies who’s fruitier items have impressed me in the past.

How will these two, in particular, compare, though, to the oodles of other mango sauces on the market?

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Spanish Superfruit

What’s up fiery food fans? My name’s Coran Sloss and, if this sounds like the start of a Youtube video, I’m very sorry but there is a good reason for it.

You see, today’s product is one that’s going to hold a special place in my heart, whether I wind up liking it or not, so I really aught to give you a bit of backstory to explain why.

As you’re hopefully all aware, this is a UK-centric recipe and review site, for the simple reason that I’m from the UK. More specifically, though, I’m british. British through and through.

I was born in scotland, I grew up in england, my humour is both pun-based and cynical and I speak only one language fluently. Yet my name is anything but typical of the country or countries that I call home.

My given name, Coran, comes from my mother’s irish heritage and, while similarly celtic, my surname is from my dad’s side, by way of america.

Both of my parents were well travelled and, between the two of them, they spoke more or less every major language in europe. And a few beyond.

It is from them that I have picked up my rudimentary german, french, italian and spanish – Enough to read an ingredients list, even if I can’t manage much more – and my interest in other cultures is likely their influence as well. My interest in weird fruit, though? That comes from slightly further afield.

In recent times, it has been spurred on by anime, my love of fruity hot sauce and a friend that I made on youtube but, even back in high school, I was buying dragonfruit, horned melons and yellow tomatoes to see what they were like.

And, before that, I had a grandma with a house in spain. One with a garden that grew something that you’ve probably never heard of. Nesparos – The key ingredient in today’s sauce and a fruit that I’ve not had since childhood.

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Dorset Berries

What’s up my fellow chilli lovers? This week, we’re looking at the fourth and final product that I picked up from Saucey Lady in reading.

NagaBoth

It has the exact same label as her other three so, much as I find Kaz’ logo amusing, I won’t be talking about it again today. And nor, for that matter, will I be mentioning the bottles that you can buy it in, since they were also discussed previously.

This week’s post is going to be all about the flavour, texture, heat and aroma of the sauce inside. The bit that matters most.

So let’s get on with it, shall we?

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Peachy Keen

Hello again, everyone, and welcome to what could almost be called a follow up to the apple tart recipe that I posted two days ago.

Don’t worry if you haven’t read that one, though. It’s not a requirement for this sauce review. Just a dish that I made to go with it.

No, if there’s one thing that you should know beforehand, it’s The Prodigy’s hit song from nineteen ninety seven. Because what we’re looking at today is Devon Chilli Man’s tribute to it: His Smack m,Peach up!

peachupbot

A sauce that I’ve long been meaning to talk about, since it’s the only one that I’ve found with Jay’s famous Peach Ghost Scorpion – A chilli once thought to be a potential candidate for the world’s hottest.

But, before I dive in to talking about the product and its pepper properly, I just want to quickly clear up a misconception about the song for which it was named. Since, if the lyrics are taken literally, it sounds a lot like it’s advocating domestic abuse.

It’s not.

Smack My B🔥🔥ch Up is, as I only discovered when researching for this very post, code for getting one’s fix. Normally one’s fix of a different sort of smack but, in the case of this sauce, it’s sweet, superhot chilli instead. A subtle mention of its addictiveness, hidden within reference to the music of my youth.

Not that I was ever a fan of hard techno.

Does it live up to that meaning, though? Is it good enough to cause addiction? Will it cause the rush of endorphins often referred to as a “chilli high”? Does it even contain peaches?

Well, I can answer the last of those now – It most definitely does – but you’re going to have to read on for the rest.

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Cornish Chipōtle

Hello again fiery food fans, do you remember the Cornish Chilli Company?

I know I do, because they produce a rather unusual favourite of mine. A super tart, grapefruit and vodka sauce that still stands as one of my top condiments for pizza and pub grub.

Today, though, we’re not here to talk about that product. We’re here to talk about another one:

cornchip

Their smoky Chipotle Chilli Sauce. One which suggests a bright taste with its label’s colour scheme, yet full on mexican flavour with its aztec imagery and its own dark colour.

There’s a great contrast between its warm yellow label and the dark red of the sauce itself but the most interesting part about the packaging is still very much the ingredients list. Which I’ll show you if you click through to the rest of this post.

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Mayan Sunshine

Speaking of finishing off things from last year, my chilli eating friends, it saddens me just a touch to tell you that today is the last we’re going to see of Opal’s range. It was, after all, a real pleasure trying her original and lime sauces.

Yet all good things must come to an end and I do, at least, have this one last bottle to try: Her Mayan Mango.

omm

And, despite habanero and mango being the two ingredients named on the front, it’s not going to be quite the usual blend. You’ll see what I mean in a second.

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