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.
Hey folks, today we’re taking a look at a little something that’s been long overdue. The last of my freebies from Grim Reaper Foods. An item that I set aside for a while because Russel, the man behind the company, specifically told me that he didn’t mind when or if it got reviewed.
All he wanted from me was a post about the box it came in.
Well, I wrote reviews of the three things in it anyway any you’ve seen a couple crop up already. His oil and extract went up early because they were more unique kinds of products, at least among those that I’ve featured.
This last one, though, I’ve kept in reserve for when I needed something milder and greener.
It’s his Rookie Goblin and, as the name might imply, it bears some rather obvious relations to the raging one but we’ll get into what those are a little later. I really ought to focus on today’s feature first.
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.