Garlic & Herb

Greetings again, everyone. It’s the weekend, oncemore, and time for another recipe.

This one, like many of my recent uploads, was something of a spur of the moment decision. Which is a pleasant example of how this year’s “mini recipe” focus has changed the way I work. I have a lot more freedom to post simple recipes and the occasional adaptation of a previous dish (like last week’s blueberry vindaloo), most of which would never have graced my site before. It’s somewhat liberating and I hope that you lot enjoy it as much as I do. Feel free to drop a comment down below or hit up my contact page if you have anything to say about the matter.

Today, though, my simple recipe isn’t even my own. It’s a collaboration with a friend of mine who was convinced that I was making garlic bread wrong and just had to prove it.

Personally, I still disagree. Garlic bread doesn’t need herbs or spices to be enjoyable. You can turn a baguette into something wonderful with just garlic and butter.

His herbs and peppers were far from necessary but, in the end, they were also far from unwelcome. If basic garlic bread is a wonderful treat, his french herb and mixed chilli twist is pure bliss. A far more nuanced flavour with all the same garlic punch as before, alongside that touch of heat that we all crave.

For the maybe five minutes of extra preparation time, the difference that my friend’s additions made were utterly unbelievable. And he has no problem with me sharing what he did.

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Tropical Green

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:

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Mango Madness

So it’s tuesday again and I’d like to welcome you all back but I’d also like to welcome to the stage someone new. A small company from Lancashire named “Magma Sauces”, who make several fairly standard kinds of chilli condiment. And this:

Sour Mango

Jalapeño Sour Mango.

Nothing with crazy hot peppers but a company doesn’t need them to attract my attention. Not when they can do something crazy and unexpected with a common variety like this. And definitely not when it also happens to blend two of my favourite flavours.

So, given how excited I am by this particular sauce of theirs, I’m going to dive right into the tasting today. To be utterly frank with you, I just don’t have the patience not to.

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Jalapeño Again, Yo!

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:

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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.

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Lemon Spice Salsa

Hey there everyone, do you like mango, citrus and salsa? If so then I’ve got the perfect recipe for you!

Today’s is exactly that, with lemon, lime and the lemon spice jalapeño that I recently found all building on a smooth and fruity mango base. Naturally a little sweet but so fresh and tart that it’s definitely not dessert.

Instead, this recipe is an excellent dip for tortilla chips and samosas, a great way to liven up a salad or bean burger, a terrific topping for tacos or the perfect accompaniment to oily fish. Among other uses that I haven’t yet discovered, I’m sure.

And, while it does use a particular numex chilli that I found at challock chilli fest, you can make some substitutions if you don’t have access to it.

I don’t see the lemondrop/aji limon working here because, while it would compliment the citrus, it lacks the yellow pepper and jalapeño-specific notes that help it stand out. Instead, I would recommend the milder, 📽️ regular yellow jalapeños 📽️ if waitrose has them ripe again, orange or yellow habaneros if you want a bit more fruitiness and heat or any of the roxa family of peppers if you can get them, because they, too, are delightfully fruit flavoured.

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Challock Chilli

Howdy, folks, it’s thursday again and I’ve just returned from a long weekend away, so it’s time for me to tell you all about Challock Chilli fest. A rather different festival to most.

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When I discovered Victoriana Nursery Gardens and their annual event, they had a pitiful lineup of stalls – Roughly eight and most of them not even dedicated to chilli – but that was its selling point.

Challock Chilli Fest isn’t about the products, it’s about the peppers and Victoriana Nursery grow well over a hundred varieties specially. Continue reading

Return of the Wings

Happy thursday again, folks.

Today, we’re taking another look at my Hot Ones-style line up because it’s been a whole year. Time in which the range of sauces I can pull from has changed quite dramatically. Yet my love for the show has not.

Hot Ones

You can read all about that and see what the old line up was in last year’s post but, this time, we’re focusing solely on the sauces. So read on for what new ones I’ve chosen, which old ones have stayed and why I’ve made the decisions that I have.

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Thai Green Jalapeño

Hey folks, today we’re taking a look at a little something that’s been long overdue. The last of my freebies from Grim Reaper Foods. An item that I set aside for a while because Russel, the man behind the company, specifically told me that he didn’t mind when or if it got reviewed.

All he wanted from me was a post about the box it came in.

Well, I wrote reviews of the three things in it anyway any you’ve seen a couple crop up already. His oil and extract went up early because they were more unique kinds of products, at least among those that I’ve featured.

This last one, though, I’ve kept in reserve for when I needed something milder and greener.

It’s his Rookie Goblin and, as the name might imply, it bears some rather obvious relations to the raging one but we’ll get into what those are a little later. I really ought to focus on today’s feature first.

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Not So Thai

Hey folks, it feels like I’m doing this almost every month now but here’s another two product review. A comparison, so much as there can be one, between two very different takes on a thai-style sauce.

One is a long awaited item from Devon Chilli Man, seen on my twitter midway through last year, and the other is one of the many I got from Grim Reaper Foods. Yet, despite being based on a thai sweet chilli, it’s not the last of the freebies from their thai-themed box.

No, that’ll have to wait just a little longer because Devon Chilli Man is the one with a green jalapeño sauce today. A green thai sweet chilli that he calls the Jalapeño Creaper, not because he can’t spell but because it also contains carolina reaper.

While the Grim Reaper shows us his Alchemy, another highly unusual sweet chilli sauce made using the lemon drop or aji limon chilli. A citrusy pepper that turns the sauce to gold, just like the alchemist’s dream.

Both are going to be at least a little stronger than your average thai sweet sauce but their unorthodox chilli choices also bring a unique flavour and appearance to the table.

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Jalapeño Poppers

Hope you’re having a good weekend, everyone. I know it’s pretty much over already but, well, that’s no reason I can’t round it off with a last minute recipe, right?

And it is very much just a spur of the moment decision. I just happened to have a few left over jalapeños to make poppers with and figured I’d share my favourite recipe.

Because many people have their own little twist on this classic but today you’re going to see mine.

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