Happy tuesday, everyone, and welcome to september proper. Today, we’ve got my first review of the month but it’s from some old friends, down on the east coast, who I really feel like I should have revisited sooner.
This is Reason. The East Coast Chilli Co. – Or ECCC, as I like to call them – ‘s supposed range topper. Their extra hot, naga-enhanced, habanero sauce.
Now, I love these guys. Their marketing man is super friendly, their sauces are delicious and their use of garlic, in particular, is masterful. But I’m a little sceptical on this particular product. Because, as much as I want to believe in the E triple C, I just don’t see how a five percent ghost pepper sauce is going to match or exceed the heat of their carolina reaper Midnight 21.
In fact, even at sixty percent, Dr. Burnorium’s most brutal naga sauce only achieved the same rating. And that was with unusually strong, roasted chillies.
So I’m not expecting anything super from today’s sauce, heat-wise, but I’ll be putting its claims to the test, anyway. And I sure am expecting some serious flavour, after the company’s others.
Hey folks, it’s that time of year again. The first thursday of september, on which I write my yearly homage to the Hot Ones YouTube show, designed to give you all an alternative and far more UK-friendly version of their ten sauce line-up.
Last year, I went a little off the rails with the most out there product selection that I could but, for today’s fifth round, I want to be a tiny bit more down to earth. To still pull a whole host of delicious finds from out of my review catalogue, yet also stick a little closer to the real show and bring back a few old favourite producers, in the process.
So, with that in mind, I’m going to kick things off with one of my all time favourite companies and see how things go from there.
Happy tuesday, everyone. Several months back, I showed you all a brand new sweet chilli sauce from Brighton Hot Stuff and, when I did, I mentioned that it came free with one of my orders.
Well, this week, I think that it’s finally time that I showed you what that order was. Along with another little freebie that they’ve sent me since:
Today, we have two rather intriguing items from them – A habanero-based lychee sauce, drawing upon the company’s chinese heritage, and a mixed chilli and buckfast blend, made in conjunction with Super Nothing TV.
Both of which promise to be rather fruity in most unorthodox ways.
Hello again, everyone. We’ve been looking at some serious hot stuff lately and, if I’m honest with you, I really have been suffering from it. It’s been hard work, assessing the flavours of and writing about such brutal products. So, this week, I’d like to swing the pendulum back the other way and show you something incredibly mild, instead:
This is Silli Chilly – A weirdly spelt chilli jam from our good friend, Stephen Dixon, over at Hot Pods. And it’s quite unlike anything else that I’ve ever tried.
Hola, mi amigos. My apologies for the lateness of today’s recipe but I had no idea what to make, until last weekend came around. Then the warm weather rolled in and suddenly, I had the perfect fit. An idea that’ve been holding onto since the end of last year’s growing season.
This is gazpacho. A traditional spanish dish that’s most easily described as “raw tomato soup”.
Yet that doesn’t really sell its uniqueness, its depth of flavour or the freshness which makes it a perfect home for the habanadas that I’ve been saving, in my freezer.
Because yes, they do taste almost exactly like habaneros but they still have something special to them, besides their lack of heat. A refreshing wetness, reminiscent of watermelon or the juiciest of cucumbers.
Hey folks, how’s it going?
I’ve just got the one product for you, this time, but it’s the long awaited third and final Haskhell’s sauce and I’ve saved their best for last. Or at least their most popular:
This is their pineapple curry and, aside from having a two word name, its label looks identical to Haskhell’s others. Yet that warm, golden, yellowy-brown, around its edges, sets it apart from the rest of the range. As well as almost anything else that I’ve ever had.
It’s a unique, beautiful and enticing shade, when seen through the sides of the bottle. But how is it when it’s not behind glass?
Hello again, my fellow freaks.
Today, we’re going to take a look at another trio of american imports. The new range from rock legend and fellow madman, Alice Cooper:
Though their actual manufacturer turns out to be one of our previous features. The well-known and highly regarded company that is CaJohn’s.
Previously, I was a big fan of their 7-pot primo sauce, until the fakeness of it’s lemon oil came through. So I’m interested to see how CaJohn’s handle the serrano, habanero and reaper in today’s products and whether they’ll taste just that little bit more real.
Alright, everyone, we’ve just seen a whole bunch of fruity flavours and I was planning to bring you another one. But then Brighton Hot Stuff went and shipped an unexpected extra in with my order and it felt like a far better fit for today.
So, this week, I’m putting that flurry of fruit-based products on hold, real quick, in order to add a little more variety to my line-up and show off their Extra Hot Sweet Chilli:
A brand new addition to the company’s range, which combines their delicious red habaneros with a mixed superhot blend, for a far fiercer take on the thai classic.
Hey folks, I think it’s time for something tropical. Or, perhaps, somethings:
A trio of tangy fruit flavours from three different companies, each in its own unique colour.
The Somerset Chilli Co. brings us a greenish-yellow, pineapple and passion fruit sauce, in the form of their “La Playa”, with the most unusual addition of kiwi. Whereas Ignis offer up the other end of the spectrum, with their HPPM. A fermented red habanero product which also uses pineapple and passion fruit, to support its pepper, but throws mango into the mix, as well.
Then, in the middle, we have a more normal style of fruit sauce. The Sound System Sauce, from Howl at the Moon. An orange-coloured blend of mango, pineapple and good old scotch bonnet.
All three are different enough to do their own thing, so I’m not sure how much actual comparison we’ll see today, but there’s a consistent theme across the board and I’m definitely looking forward to trying the lot. So let’s give them all a look, shall we?
Hey folks, it’s february and I really appreciate all of you, for reading my reviews and making this blog feel worthwhile. Chilli is my love and my passion but it’s you, dear readers, who give my writing meaning. And so, with that in mind, I’d like to share my valentine’s day chocolates with you.
Chocolates which are, of course, very on brand for my site ;).
This year’s come to me from Somerset Chilli Garden – Not to be confused with The Somerset Chilli Co. – and were actually sent to me a little in advance of their public release. Since a friend of mine happens to live nearby and put me in touch, back when they were still just prototypes.
What I have now, however, are the finished release. Just a little bit early, in order to give you all a good look at what’s inside, before you buy.