And just like that, folks, we have a theme. Not one that I ever intended, mind you. I didn’t mean to go on a binge, revisiting a bunch of old favourites.
My second shot at the EEC‘s 🔥chance🔥 just so happened to coincide with a new release from Opal Sunshine that may or may not end up being limited edition. So I had to get that review out quickly and I’m having to do the same with today’s pair, too. If only because one of them might not last, otherwise.
I’m talking about the two most recent additions to Haskhell’s line-up – Their Piquante and their Horseradish:
One made with ghost pepper, for some serious heat, and the other chock full of one of my favourite mild chillies – The sweet and succulent malawi picanté. More commonly known by its brand name, Peppadew.
Hope you’re having a great tuesday, everyone, ’cause it’s about to get just a little weirder.
Why? Because today’s hot sauce is one of the craziest yet. One that, as a lover of all things unusual in food, I absolutely could not pass up.
I didn’t find a lot of sauces at Challock Chilli Fest but the few that I did buy were all something special. And I’ve been waiting for the perfect time to unveil this one, in particular.
So, what exactly is it that’s on display today? It’s Karimix’s Teriyaki Wasabi Sauce:
An asian-style spicy sauce unique in its complete and utter lack of chilli.
Click on to find out what does go into it.
Welcome back, everyone, to the last of my importer highlights. At least for a while.
Today, we’re looking at a company called Sous Chef, who previously featured as the suppliers for my rare peppercorn taste test and the bean paste in my mapo tofu.
This time, though, I don’t want to focus on their ingredients. I want to take a look at their import sauce:
Why, because these guys don’t import a lot that’s ready to eat but they do import one of the most talked about sauces on Hot Ones. The controversial Ghost Pepper & Blueberry from Bravado Spice Co.
So today, I’ll be looking at that and a little something from the UK that they also stock. But we’ll talk about that item in a bit.