Happy tuesday, everyone! This week, we have another company who wax seal their beautiful bottles but their products aren’t shipped over from the states like our last. They’re made here in the UK and I’ve got not one but two of them to show you, today:
These are Heriot Hott’s sweet chilli and barbecue-style sauces but neither has anything like the usual list of ingredients and neither looks quite like I’d expect, either.
Continue readingSo, seeing as we’re on a bit of a downward trend now, heat-wise, how about we take this week to look at a milder style of condiment? One with chillies, yes, but focussed at least as much on its tomato content as its spice.
Today’s pair come to us from Pip’s and Boom Sauce, both of whom I’ve featured exactly once before. Yet it’s been a good few months since the last of those reviews and neither of this one’s products are the chocolate, verde or ginger-based hot sauce that we previously witnessed.
Instead, as we move into july, I want to take a look at their ketchups and see just how much difference the trinidadian spices and classic cocktail theming make. Giving Pip’s Bloody Mary and the Boom Sauce Hot Chup a fair whack, in order to see what makes them tick and what separates them from the rest of the pack.
Continue readingHappy tuesday again, everyone. This week, I’ve got something wicked to show you, from down in somerset.
The “Thirsty Dog” barbecue and sweet pepper “Roco Loco” sauces, from The Wicked Chilli. One using an unusual blend of jalapeño and naga chillies to heat up its cola and smoked paprika base. While the other mixes rare rocoto chillies with a more standard, unnamed variety and some red bells, for a purer pepper flavour.
For once, though, it’s not the flavour of those rare chillies that excites me but the unique feel of the rocoto’s heat. The unique gum tingle which made me love Char Man’s Caribbean sauce and which is integral to a few specific peruvian dishes.
I’m a huge fan of that pepper and I’m really hoping that its prominent position on the label of today’s red chilli sauce means that The Wicked Chilli are using it to the fullest. Yet I’m also very curious what the unsmoked jalapeño and naga bring to the flavour of their barbecue sauce.
Continue readingHey folks, how’s it going? It’s tuesday again and, honestly, things have been a little rough for my blog work lately. I’m doing a lot of other things on the side and it’s been a bit of a struggle to keep up with even my weekly reviews. Let alone all of the weekend recipes and random thursday things which I feel like I aught to be doing.
But, while I might not be able to offer you any of those extras, right now, I can at least provide you with a bit more than the norm in today’s post. Not the usual one or two sauces. Not even three.
No, the full on five of Spice Island Chilli’s entire range:
Each one a different heat and flavour, wrapped in its own tale of maritime history. Yet the whole lot hailing from a single portsmouth company, with a distinctive style throughout. Meaning that I’d probably just say the same things five times if I were to review them all separately, anyway.
Continue readingSo you may have noticed that I recently got my hands on something rather unique, from Hop’t. A dark and herbal, stout-inspired sauce which was actually part of a three pack.
So expect to see a little more of their range, in the coming weeks but, for now, I’d like to feature an old favourite that their hop-forward flavour reminded me of: Ginger Beard’s Preserves.
In the past, I thoroughly enjoyed a few of their products but it was their use of Electric Bear Brewing Co.’s pale ale, with its yuzu-like tropical fruit and citra-hop flavour, inparticular, that really won me over. It simply made the most amazing piccalilli.
So, today, I’d like to take a look at another of their beer-based collaborations and see if it holds up just as well. Specifically, this Chipotle Ketchup, infused with The Moor Beer Co.’s Porter:
Sup dudes, it’s time for that Chillichup that I mentioned. Time that I finally talked about Carrington’s milder, more ketchupy, main product.
But, since I didn’t much care for their harissa, I’m going to throw another, far hotter, ketchup into the mix, as well, from a company that I’ve previously enjoyed without fail. Hot Face Sauces’ Killer Ketchup, adorned with the seasonally appropriate mask of horror movie classic, Jason Vorhees:
That way I can be sure that at least one of today’s items will be worth recommending.
Continue readingHappy thursday again, everyone. Recently, it has come to my attention that Encona have made some rather drastic changes to their old carolina reaper sauce and, as a result, I cannot, in good faith, leave my previous review of it alone.
That post will remain accessible here and through my search bar but it will, from now on, be prefaced with a warning that it does not reflect the new version of the product on the market and it will be removed from my review catalogue, in order to replace it with today’s updated article.
So, read on for my opinion on the updated sauce but do be warned – I’ve not got the best of expectations for this one. Especially given its atrocious new label:
Hello again, my fellow fiery food fans, today, we’re making a return to Byron Bay. A place and company that I’m sure you’ll remember from my coconut curry sauce comparison.
This time around, though, the labelling may be the same but the sauce is very different. It’s their mango chilli sauce:
Or, if you read the fine print, their Smokin’ Mango Chilli Sauce. A blend of mango, cayenne, jalapeño and chipotle that’s sure to be nothing like their more usual
It is, after all, a completely different colour. Red with chillies, not orange from its fruit. So let’s see if it tastes as different as it looks.
Greetings, spice fans, and welcome back to another month of fiery food reviews. As we enter into july, I’m finally caving to pressure and throwing a spotlight on the ketchup that Daddy Cool has been bugging me about. His Ketch the Reaper:
A chilli ketchup made with the current world record chilli but apparently still suitable for beginners.
After Farraday’s “mild” sauce, I’m a little sceptical of anything that claims to be both reaper and a sensible heat. Yet Encona came pretty close to a satisfying world record chilli sauce for the general public and, in doing so, made for my all time most read review. It would be remiss of me not to try the artisan equivalent and, considering who’s making it, my hopes are high.
I have never had a bad product from Daddy Cool’s before and I have no reason to believe that that will change today.
Guten nacht, meine freunde. Guten walpurgisnacht.
It’s that time of year again, where we remember the saint of calm seas and celebrate the night when witches roam free but it’s surprisingly hard to find a UK-made, witch themed sauce with which to do so. So, instead, we’re looking at the sorceress’ traditional sidekick, the familiar Flying Monkey. As produced by Farraday’s “Tasty” brand.
How tasty it actually is, however, is something that remains to be seen, since I’m sure that every producer thinks the best of their own creations. And, also, I’m a little bit wary of the words “Carolina Reaper Tame Chilli Sauce”.
I’ve shown off some comparatively mild Reaper products, like Encona’s hottest sauce or the Jalapeño Creaper from Devon Chilli Man, but nothing that I would ever truly call “tame”. And I doubt that that’s going to change today.
Spicefreak 