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.
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.
Happy tuesday again, spice lovers! Today marks the return of my most recent sample-sender – Opal Sunshine.
Now, last time we looked at her sauces, Opal did prove herself to be rather heavy handed with the spices in the best of ways but will she still be so when their main focus is their fruit content? That’s what my next two reviews of her company are set to find out. Starting with her Lime-Anero blend.
In terms of ingredients, today’s product is barely any different from her original sauce. That one had lime in it already and its placement on the list has not changed. All that’s different is the apple juice below it:
Habanero Peppers, Scotch Bonnet Peppers, Fresh Carrots, Onion, Garlic, Recardo, Lime Juice, apple juice White Vinegar, Sugar, Salt.
Yet I can assure you, this is most certainly not the same sauce.
Merry early christmas, everyone. It’s the end of november again and therefore time for another seasonal dessert. This time, a quick and easy take on christmas cake, with a blend of jamaican-style spices.
It’s not going to be a traditional jerk flavour, since it lacks any thyme, but it’ll still bring together the fragrant peppercorn flavour of allspice and black pepper with some christmassy dried fruit and the blend of cinnamon, nutmeg and cloves that both influences share.
A real taste of the season but also of the caribbean.
Plus, I swapped out the chillies in my old “mincemeat” recipe for a couple of scotch bonnets to give this cake a little bit of extra jamaican goodness and I strongly suggest that you do the same. Continue reading
Hey folks, Today I’m back with another importer highlight but also an apology to Laterra.
In my post about Mex Grocer, I mistakenly referred to their product as their “Savoury Mexican Tomatillo Sauce”, when that was not its name at all. It was merely the product description.
The true name of that sauce was “Michoacan”, after the region that inspired it – A name that I had mistaken for the sauce’s place of origin.
No such mistakes will be made today, however, as I look at another pair of Laterra’s sauces, purchased from Spices on the Web.
It’s that time again, everyone. Time for my recipe of the month. And this month, I’m going to be using one of the peppers that I picked up in challock.
The cereja roxa*.
Why? Well, two reasons really. One, they’re starting to look a little old and wrinkly so I really do need to use up the last of them. And two, I was wanting to revisit this dish anyway and I thought that it would be the perfect fit for such a fruity chilli.
If, however, you don’t have access to the cereja roxa or its relatives, today’s curry will still work great with the scotch bonnet’s more savoury, earthy fruitiness. Just don’t expect it to have the same light and refreshing top notes.
Because, despite being a rather gentle flavour, this rare pepper really pulls its weight when cooked into my passion fruit dansak.
And yes, this is a dish that I’m rehashing but it’s one that you’ve never seen before. One that I first made for a shokugeki, prior to ever writing this blog.
It was formulated to showcase lentils as an ingredient, without sitting heavily on the stomach like a full on daal, and it was created to capture the hearts of vegetarian chilli lovers, without relying on overly rich additions like soy or black garlic.
It was a winner at the time but, with the light and refreshing quality of its new chilli and a few years worth of refined cooking techniques, today’s version is greater than it ever was before. I just know that you’ll love it.
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.
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.