Hey folks, remember how I just randomly mentioned Queen Majesty again, last week? For the first time in ages?
Well, believe it or not, it was entirely coincidental and today’s feature was an extremely last minute find. But I do have another of their sauces to show you and this one, in particular, is one that I’ve been waiting a long time for. Ever since the reveal of Hot Ones‘ season seventeen line-up.
The number six of that era, Queen Majesty’s Cocoa Ghost. Which stood out, to me, from the moment I first saw it, as something truly unique.
Alright everyone, it’s time to get schwifty, so pull down your pants and-
Okay, no. I’m not finishing that reference. Rick and Morty really isn’t the highbrow, adult comedy that its fans would like you to think and that level of toilet humour is just gross. Even for a chilli reviewer, like myself, who inevitably has to hear a tonne of it.
But, the show’s supposed intelligence aside, there is something else that it’s known for. Which is the absolute ridiculousness of the szechuan sauce debacle, caused by the start of its third season. The raids on McDonald’s stores, across the US, all in search of a long-discontinued tie-in to the original Mulan film.
Frankly, I’ve no idea why people cared so much about a simple szechuan sauce – Especially one with such an uninspired list of ingredients – but that absurd uproar did have some interesting knock-on effects. Including inspiring a whole host of more authentic chinese flavours in the american hot sauce market. As well as a few further afield and even one or two here, in the UK.
Today, I want to look at one example, in particular, which comes to us from Balefire, in durham:
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.
Even Flow. Another strangely-named bottle from Orriss & Son but, this time, it’s their original recipe habanero sauce. And, unlike with their Fresh Tendrils, it actually tells us something about what’s inside.
For this habanero-based product, along with the rest of their range, the company use primarily pepper juices, rather than full pods. Giving their sauce a distinctive, smooth texture and, dare I say, even flow.
It’s part of what sets Orriss & Son apart and they clearly wanted to capitalise on it here. Yet what sold me on today’s feature wasn’t on the front of its bottle, at all.
Another week has arrived, dear readers, and it’s time for another review. But, this time, it isn’t just any old tuesday. It’s shrove tuesday – Now more commonly known as pancake day – and that’s my favourite food-based holiday. So you’d better believe I’ve got something special, sweet and spicy to slather over my breakfast, lunch and dinner:
This is Mack Chilli’s Ginger Ninja and, as much as it may look like a thai sweet sauce, the label assures me otherwise. Because it is, in fact, a chilli syrup, made from the pride of Mack’s home country and mine. The bright, orange, scottish soda that is Irn Bru.
With its appropriately orangey and almost bubblegum fruit flavour, the Bru might not be my favourite fizz but it certainly is an iconic one. And one that I still very much enjoy, despite its touch of bitter quinine.
Yet a huge part of its identity comes from that very quinine and how the subtle bitterness is brought out by the drink’s bubbles. In order to provide a sharp quality which contrasts with its sweet base flavour.
Can today’s chillies do the same?
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!
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, this one’s a little bit of a last minute review. Not because I didn’t have anything to show you – I’ve got plenty of products in reserve – but because I only just realised that my last two purchases from Pembrokeshire Chilli Farm might not be a great fit for the dry january that some celebrate. Not when they’re two of the booziest hot sauces that I’ve ever tasted.
So their return can be something for you all to look forward to, come next month, but, today, I’m focussing on another former feature: Doctor Burnörium’s Psycho Juice.
And, this time around, the good doc has graced us with something a little bit different. A beautiful-looking sauce that’s more bonnet than scotch and far from his usual, red shade.
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.
Hello again, everyone, and welcome back to the third and, for now at least, final feature of Hop’t. A company who’s craft beer-inspired, hop-infused hot sauces have really impressed me.
I’d like to say that I’ve saved the best of them for last but they’re all so well made and so different that it really is quite hard to choose. All I can say is that today’s product has grown on me a lot lately.
And, of course, that it’s their Tropical Habanero Lager sauce. Described as fruity, crisp and fiery: