Chilli with a Cause

Hello again, everyone. For this week’s review, I have another collaborative product on my hands, courtesy of Brighton Hot Stuff. A second free sample that they’ve sent me, made in conjunction with another organisation.

Unlike their Cauldron, however, this bird’s eye sauce is entirely their own creation. They aren’t working with another producer and they’re not using someone else’s fermented base but they are still making a big deal out of who supplies the product’s namesake peppers.

Because those peppers aren’t your average, supermarket sort. They’re a native african bird’s eye strain, grown in uganda by a charity called “Chilli Children”.

This sauce has been made, in conjunction with that charity, to highlight both their cause and the fierce heat and flavour of the peppers which they export. And it gives back two pounds fifty to them, with every bottle.

So let’s see what it – And they – are about, shall we?

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Piratical Pineapple

Arrr, me hearties, it be talk like a pirate day again* an’ the sun be o’er the yard arm somewhere.

Which spells good winds fer this ‘ere recipe, as we’ll be hittin’ the grog hard in a mo’.

Yer see, today’s bounty hails from the pirate isles an’ were plucked from me hold fer her thematic relevance. She be laden t’ the brim wi’ enough rum an’ pineapple to satiate any sea dog or marooned scallywag!

Aye, they be the mainsails o’ today’s vessel. O’ our golden, spice-glazed cure fer scurvy.

She be a real blossomin’ beauty, this un!

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From Pirate, With Love

Greetings, spice lovers, today is talk like a pirate day again* and I’m sure it’s late enough to drink somewhere in the world.

Which is good news for this particular recipe, since we’ll be using a fair bit of booze.

You see, today’s treat comes from the caribbean and was chosen specially for its connection to today’s theme. Since it features both rum and pineapples – Favourites of pirates and castaways, alike.

Indeed, those are the main ingredients of today’s golden, spice-glazed fruit.

And it’s a face-reddening delight!

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Hippy Heat

Hola, mi amigos! It’s the fifteenth today and, apparently, that means mexican independence day.

So, while I don’t have anything truly mexican to offer you, I am going to be showing off a mexican-styled sauce, in keeping with the occasion. And that product is Angry Goat Pepper Co.’s Hippy Dippy Green:

One which you may well know as the second wing on Hot Ones’ eighth season but which interested me for entirely different reasons.

This is a verde sauce. Not just a green sauce – Despite that being the literal translation – but a tomatillo salsa in a bottle.

An american take on a classic mexican dip, with a few less than classic additions to spice things up a bit.

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Sweet & Savoury Sriracha Nuts

Hey folks, happy sunday! Today, I’d like to share with you all a new recipe from my buddy, PixelTea. But, unlike his last, it is in no way themed around the Super Smash Bros. Series.

This sweet and savoury, sriracha-candied cashew recipe comes to us courtesy of his community discord server. And, more specifically, his “quarantine cooking” section, meant for sharing simple, lockdown-friendly creations featuring readily available and long life ingredients.

Which is probably why today’s deliciously dark nuts focus so heavily on their fermented, asian flavour.

A flavour which doesn’t let slip their simplicity in the slightest and is simply too good not to pass on to you readers.

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September Smoke

Sup dudes.

Now that it’s september, summer is practically over but I reckon that we can still eek out a just a touch more time from our british barbecue season. Which is great because I just got my hands on two new sweet and sticky sauces from Hot Headz:

But, if I’m wrong and the recent rain is here to stay, they should still pack enough smoke of their own to bring the barbecue indoors, metaphorically speaking.

I love sauces from this genre over ribs, chicken, baked beans and macaroni cheese, to name just a few uses, so they certainly won’t go to waste. Not even out of season.

And, after how much I enjoyed Hot Headz’ medium barbecue blend, I am super excited to see what they do with their mild and extreme versions.

I have very high hopes for today’s review items. Let’s see if they can hold up to them, shall we?

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My Fourth Season

Hot Ones

Happy thursday, everybody. As I mentioned in tuesday’s review, it’s now september and that means that we’re overdue for round four of my Hot Ones-style line-up. That set of ten sauces, that I update annually, designed to give you the best UK-centric replica of the show’s experience that I can.

I am, after all, a UK chilli reviewer. Which puts me in the perfect position to craft such a collection.

This year, however, I’ve been somewhat disappointed by the products showcased on First We Feast. They haven’t interested me nearly as much as those in past seasons.

So, instead of looking at what the real show does and trying to mimic it, I’m going to try and whip up the wildest collection of wing-friendly, ascending heat sauces that I can, this time.

But, if you are after a more traditional line-up, there’s always the Chilli Shop and Mojo’s Bar’s monthly 📽️Hot Ones challenge night📽️, here in leeds.

Hopefully, between that and today’s post, I’ve got all of the bases covered.

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Surinamese Piccalilli

Hey folks, I don’t know about you but, for me, time seems to be moving abnormally fast in our new, pandemic-stricken world. I mean, it’s already september, for crying out loud!

So, with that being the case, there’s a little something that I have to show you today. A somewhat different product from a previously featured producer that I’ve been keeping in reserve but is now fast approaching its best before date:

FarradaySuriname

This is the Surinamese from Farraday’s Tasty – A product which they claim, on their website, is a traditional surinamese-style pickle, yet describe, on the jar, as a spiced up piccalilli. Seemingly quite the contradiction, given that piccalilli is another example of british bangladeshi cuisine.

In actuality, though, it would appear that piccalilli found its way over there, somehow, and has become a major ingredient in the country’s traditional cooking. Albeit adulterated slightly, in order to fit the locals’ tastes.

Let’s see what’s changed, shall we?

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A New Sensation

How’s it going, everyone? It’s tuesday again and, this week, I want to revisit a concept that I first stumbled upon two months ago: The idea of hot sauce for kids.

Because, as it turns out, Hot Pods’ Mild Beast isn’t the only attempt at such a child-friendly product. Our old friend, Michael, from Price’s Spices, makes something rather similar.

This is his Junior Sensation:

A gentle blend of mango and the oh so mild trinidad perfume pepper.

A pepper that’s commonly used to fill in for the hotter scotch bonnet, which appears to be what it’s doing here, too. Given that the Junior is only a slight tweak on his award winning Haitian Sensation.

A product that’s been part of his line for rather longer.

So, with that being the case, I won’t be trying just one of the pair today. I’ll be giving both a go, starting with the original, to see how they compare. As well as giving my thoughts on each as a stand-alone sauce.

Though I doubt that they’ll be that different in flavour…

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Padronaroni and Cheese

Hey folks, it’s fresh chilli season again and that means that it’s time for padrons. Mountains of them, week after week, fried up to share with my family.

But what happens when one of my suppliers sends the peppers fully grown, with far more heat than the usual, early-harvested sort? What do I do when they’re too spicy for everyone else?

I can, after all, only eat them so quickly by myself. And they don’t stay fresh forever.

So, today, we’re going to look at a recipe that I concocted to make use of the last, extra hot, green padrons, before dehydrating the red for powder. A recipe inspired by the Reddit user PintSizedHerzl, who made something similar, yet with far less focus on the spices, and has had me eager to try out my own take for quite a while now.

A recipe for padron-topped macaroni cheese, which I finally have a good excuse to use my peppers on. Here goes:

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