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”!
Hey folks, happy new year!
Today’s the first day of 2019 and, as I did back in 2018, I’d like to kick things off with something fresh and green. Something that uses peppers as young as the year itself.
Or, to be more precise, two somethings:
The new Pablo Diablo, from Tubby Tom, and the rather older, more well-established Philosopher’s Dew from the Chilli Alchemist. Both jalapeño sauces but both very different takes from the green srirachas that I showed you last time.
And, for that matter, from each other.
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.
Happy tuesday again, folks. Today, it’s time for another golden brown sauce.
Yet this isn’t another mustard one like earlier this month. No, today we’re looking at the last of Mahi’s table sauces and it’s a more traditional, peri peri sort.
Their Peri Peri Herb Sauce, with a claimed heat intensity of medium.
I’ve been putting it off because it didn’t look or sound like anything special but actually, upon tasting it, I think I might have unwittingly saved their best for last.
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.
So this tuesday we’re going to be looking at another pair of products but it’s not a comparison post.
Instead, I have for you a couple of white label items from a single seller that we’ve already seen stuff from. It’s Daddy Cool’s!
Back again with some rather unusual recipes.
Hello again everyone, this time we’re looking at Fat Man Chilli Co’s Spicy Tomato Ketchup.