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.
What’s up my dudes?
Last week, we had a very surprising find from a large, supermarket brand and it was packed full of absurd, carolina reaper heat. So, today, I figured we’d turn things around a tad and try looking at a rather more sensible and flavour-focussed product from a friend of a friend’s ex. An item that even I wouldn’t know about, had I not stayed in touch with Lord Grim’s former girlfriend.
This is the Fermented Chilli Hot Sauce from Rad Dude Sauces and its artwork sure is intense, despite its lack of colour, but that’s not how it came to me.
No, Rad Dude Sauces are, in fact, a part of a larger company – If you can call it that. A two man business, known as Rad Dude Foods, who run a sandwich shop in sheffield.
The sauce is – Or was – their side project. A nice, artisan alternative to Tabasco, made to spice up their already rather stacked-looking subs. Yet now, with the state of the world being what it is, sauce sales have gone online and appear to have become their new focus. Wrapped up just like their lunches once were.
A fun little nod to the origins of today’s sauce.
Yo, what’s up people? It’s that time again and, this week, it’s another weird one. One of Saucey Lady’s specialist fruit blends:
And sure, it may call itself her “Moonlight Serenade” but there’s nothing as basic as the sweet seranade chilli in this sauce. Just take a look at that ingredients list:
pears, peppers, aji lemon, aji fantasy, habanero, lemon, white wine vinegar, sugar
Three different hot peppers, with a focus on citrussy and fruity baccatums to complement its use of pear for the first ingredient.
It’s not as wild as what we saw last week, of course, but I’ve tried the 📽️white ají fantasy📽️ before and it had a real pear sour candy vibe. So I have high hopes for how the yellow version is going to go with the real fruit.
Happy tuesday again, folks! Would you believe that I’ve got another set of review samples, this week?
Today’s pair come to us from Brighton Hot Stuff, who, as I’m sure you know by now, are a very collaborative bunch. Be it working with me, to show off their products, with the Lazy Scientist, for a fermented halloween special, or with the Chilli Children Project, to support a thematically appropriate charity with their Bird’s Eye sauce, these guys are always up to something. And, this time around, it’s a partnership with the famous Jaz Coleman, of Killing Joke, so that he can have his own hot sauce, to go with his recent pie line:
Yet I said samples, plural, so you know it’s not just his sauce on display today. No, I’m also featuring BHS’ other new addition to their line-up – Their Kimchi hot sauce:
Two products that, at first glance, have little in common beyond their producer. But both feature a key ingredient that’s completely changed otherwise awful vegan cooking, for me. So, in my mind, at least, they definitely belong side by side.
Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.
Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.
These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.
So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?
Read on to find out.