Sup folks, it’s tuesday again and, I’ve held off on this pair for a little too long already. So, today, we’re going to see a couple more mango sauces, from Alkemio Kitchen and Hop’t:
Two rather unique takes on this fruit and chilli combo from two very experimental companies. One featuring green jalapeños, red scotch bonnets and citrussy hops, while the other’s more focussed on indian spices, including turmeric, cumin and nigella seed.
Neither sounds quite like what I’m used to but that’s part of the fun of running a blog like this. I get to try a tonne of unique flavours and, hopefully, find something which I truly love.
Now let’s see if I’m going to do so today.
Hey folks, we’ve had a whole bunch of rather hot products, these last two weeks, so today I thought I’d switch it up with something milder: Pure chillies!
No, I haven’t gone insane. Or at least, not any more so than normal. These jars are filled with jalapeños. Mild pepper, potentially made even tamer by being candied.
And, unlike the 📽️caramel flavoured ones📽️ that I got from Daddy Cool’s, they come in two different colours. As well as a most unexpected strawberry jam.
Because, as it turns out, Haynes Gourmet aren’t quite the condiment company that I first took them for. They’re candied chilli specialists and every single of of their creations uses that same, sweet and spicy base.
So let’s try it out, shall we.
Happy tuesday, everyone. Several months back, I showed you all a brand new sweet chilli sauce from Brighton Hot Stuff and, when I did, I mentioned that it came free with one of my orders.
Well, this week, I think that it’s finally time that I showed you what that order was. Along with another little freebie that they’ve sent me since:
Today, we have two rather intriguing items from them – A habanero-based lychee sauce, drawing upon the company’s chinese heritage, and a mixed chilli and buckfast blend, made in conjunction with Super Nothing TV.
Both of which promise to be rather fruity in most unorthodox ways.
Today I have my third fling with Aussie Hot Sauces – The australian import company known for carrying both 🔥Bunsters🔥 and Byron Bay. Of which the first was even featured on Hot Ones.
Yet Bunsters’ Black Label was a number seven on the show and today we’re looking at a full on nine. One of the hottest sauces to ever be made with the current range of record-level chillies.
This is Dingo Sauce Co.’s Widow Maker. A condiment claimed to be fifteen out of ten on the company’s own scale. But I did also pick up a nice six, for those of you who might find that intimidating.
A more medium heat, smoked sriracha, if its label is to be believed.
Hey folks, happy thursday!
This is not a post that I was planning to write but, today, I have some fantastic news to share: I’ve got my first affiliate link. And it’s not from the company that I was expecting.
The one that I’ll be featuring is Alkemio Kitchen, who you’ve seen a couple of reviews for, in recent weeks, and are just now making their way onto Kickstarter. So, if you’ve liked what you’ve seen, so far, please do use 💰this link💰 or the one in my sidebar to go check them out and support both me and the company.
Or read on, to find out more about them and what this means for my reviews.
Yo, what’s up, peeps? We’ve been on the rich and dark for a few weeks now and I think it’s time for something bright and fresh, to shake things up.
So, today, we have a couple of vibrant, yellow sauces from Alkemio Kitchen, down in surrey. A highly experimental dinner club restaurant who are pretty new to the hot sauce scene but sure do seem to have some crazy flavours. Like the Jalapeno, Lime, Mustard, Turmeric and Pineapple, Shiso Leaf, Calamansi, Sugar that you see here.
And, while their names are a mouthful, they’re also pretty informative. If you know what all of those ingredients actually are.
For those of you who don’t, however, I’m more than happy to help. Since I am, after all, very excited to get into these two before the launch of their their crowdfunding campaign, later this month.
So, dear readers, we’ve seen both black garlic and sriracha quite recently but, this week, we’re seeing them together. Looking at an actual black garlic sriracha that just got released.
Which, because it’s such a garlic-forward style of sauce to begin with, should really highlight the difference between the regular root and its own blackened bulbs. Though, I’ll admit, that’s only half of why I’m excited for this one.
The other half is its maker – Daddy Cool’s – who’ve put out at tonne of great products, all throughout the half decade that I’ve been blogging. You can find more on them in my sidebar, to the right, but the short of it is that this is the latest entry into their square bottle line. Which, up until now, has been nothing short of amazing.
So obviously I had to jump on this sriracha the second that it hit metaphorical shelves. Because my expectations are through the roof. But don’t think that I’m going to go easy on it if they aren’t met, either.
Happy new year everyone! I know that I’m a whole month late but, well, twenty-twenty wasn’t exactly the best of years and the post hasn’t exactly been the best. Though I certainly can’t blame everything on Royal Mail, either.
As it turns out, the company that I’d hoped to feature in january is very new and still getting used to the workings of their online store. To the point where my purchase went to the wrong email address and only got noticed when I asked them what had happened.
So, if you plan on buying from Ignis, I’d suggest sending a polite “hello” with your order, just to make sure that it’s been seen. But they’ve been very attentive ever since and clearly care about their products, so I’m not going to let that slip up colour my opinion of their sauce.
I am, however, going to use it as a bit of an excuse to turn this post into a comparison. To show their JGA7 off alongside a second, less clinically named green sauce that I found while I was waiting.
Two sauces which look quite different, yet still both put a thai twist on a classic green chilli.
It’s the end of the line, boys! And girls. And anyone else who’s reading this.
And, with that, I’m pretty sure that I’ve gone and blown what little credibility my old west gangster impression may have had. But that’s okay. It’s the end of the lime, anyway. One of Daddy Cool’s more recent sauces:
Yes, this week I’m reviewing his latest attempt at a green jalapeño product. One which, I suppose, is the replacement for his old 💀Hybrid💀. Though it’s got none of the coconut or kiwi and far more of a focus on its green chilli.
Is this new sauce an improvement? Is it as amazing as the rest of Daddy Cool’s current range? Or will it be as much of a mess as his okra bites recipe?
Today, I intend to find out.
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.