Hello again everyone, I hope you’ve had a great week. Mine was comparatively quiet but it’s been a good one, if a tad too heavy on the salsa near the end.
Why? Because I recently stumbled upon a discussion of certain a mexican restaurant in the states and what exactly went into their tomatillo salsa. I had no vested interest in the outcome, having never visited Abuelo’s and living roughly 6 timezones away from it, but I was curious about some of the recipes that came up.
Green chilli, herbs and pineapple have always piqued my interest as a combination and adding tomatillos only makes it more enticingly out there. But what if that were kiwi?
Well, I set to work testing out a few variations and kind of overdid things but here’s what I found out:
It’s the last weekend of the month again, folks, and I’m sure you know what that means by now. It’s recipe time.
This february’s main dish, however, isn’t entirely my own. It’s an adaptation of one of Sorted Food’s latest and, if you haven’t heard of them, I strongly suggest that you check out their 📽️ baked potato recipe video 📽️ before continuing.
They’re a great fun channel, fully focussed on food, with the knowledge of professional chefs but far more of a down to earth approach. I’ve been hooked on them for months.
Yet, for the first time today, I feel like I’m qualified to take on one of their recipes and give my own twist. Maybe even improve it. Because real mexican food has been passed down to me, through the generations, from real mexican chefs. And chillies, well, they’re kind of my thing.
So, for this month’s recipe, I’m taking their sweet potato stuffed with refried beans and giving it what they would call a “level up”!
Greetings everyone and welcome back to another tuesday chilli review.
Now that we’re well into my third year, I’ve covered a lot of condiments and struck a healthy balance between local and imported foodstuffs but there’s one respect in which I’ve been a little remiss: The vast majority of my imports have come from a single company. From Hot Headz.
And sure, they are the UK’s largest chilli product importer but they aren’t the only one. So today, as a small start to setting things straight, I’m going to look at a couple of sauces from Mex Grocer instead.
Hey again, folks. Last week we looked at a green sauce made mostly out of fruit and the two weeks before that we looked at fruity red chilli blends so, this time, to change things up a bit, we’re looking at something fruit-free and yellow.
Or at least, free from any non-pepper fruit:
Today’s item is Hot-Headz’ Naga Mustard sauce from their “Who Dares Burns” range – A superhot take on a classic mustard and chilli sauce. Which is a style I don’t feel like I feature nearly often enough.
Hello again heat eaters, for april I have another recipe/review fusion for you but this one isn’t my review of someone else’s recipe. No, this month I’m looking into an odd idea that recently caught my eye.
Chilli leaf salad.
I never thought I’d do a salad for this blog. Practically every salad I make just comes down to sticking my favourite raw veg in a bowl with olive oil and my latest chilli infused vinegar. There’s nothing exciting about it and it certainly doesn’t make for a main dish.
But, while this recipe won’t ever be the bulk of a meal, it is definitely an attention grabbing concept. Enough so, I feel, to stand on its own here.
Welcome back, spice lovers, today we tackle the mighty Zhoug!
Not that it’s actually that powerful of a heat but doesn’t it sound like a cheesy Sci-Fi Villain?
This one, however, is intended to improve your health, not end it like that mighty space emperor, and it looks to do so by combining the antibacterial properties of chilli and garlic with lemon juice’s vitamin c and a good deal of fresh herbs.