Laterra on the Web

Hey folks, Today I’m back with another importer highlight but also an apology to Laterra.

In my post about Mex Grocer, I mistakenly referred to their product as their “Savoury Mexican Tomatillo Sauce”, when that was not its name at all. It was merely the product description.

The true name of that sauce was “Michoacan”, after the region that inspired it – A name that I had mistaken for the sauce’s place of origin.

No such mistakes will be made today, however, as I look at another pair of Laterra’s sauces, purchased from Spices on the Web.

Twinterra

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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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Mexican Mango Sorbet

Hey there heat eaters, it’s the last sunday of the month and you know what that means. It’s recipe time and, being that it’s now the height of summer, I figure it’s time for some frozen dessert.

A delicious mango sorbet with a fiery mexican twist.

You will need:

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450ml mango pulp

1 tablespoon red chipotle powder (or 2 small dried)

125ml golden syrup

1 passionfruit

1 lime

And surprisingly little effort.

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Fresh and Fruity

Hey folks, today it’s time to take another look at the East Coast Chilli Co.

A couple of months ago (has it really been that long?), I brought you a review of their teriyaki-style reaper sauce and told you that I thought it was probably their hottest. This month, we’re going straight to the opposite end of the spectrum, to their absolute mildest offering:

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This latest freebie of mine is their “Passion”, supposedly an extra mild mango sauce and one that they really talk up when it comes to flavour. We’ll see how well it holds up to their sales pitch in just a moment, though.

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East Coast Chilli Co.

Hello again folks. I wasn’t going to post anything today but, mere moments before typing this, three sauces arrived at my door:

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Freebies from the East Coast Chilli Company – One of their choice and two of mine. I must say, I’m excited.

I’ve had my eye on these guys since their appearance in the Lick My Dip box – Before it even changed to Flaming Licks – but I’ve been swamped by freebies and festival finds for a while now. I’ve not had chance to give them the attention they deserve.

Thanks to their generosity, however, I’m now left with no choice but to squeeze them in. You’ll be hearing about these sauces shortly.

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The Welsh Dragon

Happy thursday folks, we’re getting close to christmas and this is a bit later than I’d originally hoped to have it but here’s the dragon’s breath:

dbart

And yes, it’s in a sauce.

In fact, it’s a sauce you’ve already seen. It’s an updated version of The Chilli Pepper Company’s earlier, less grammatically correct “Dragons Breath”.

Whether this change is just to avoid confusion or because they seriously believe in the strain, I couldn’t say but I appreciate it. It keeps the sauce from having the name of a chilli it doesn’t contain and, more excitingly, it gives me a way to check the pepper out.

I never did manage to get a sample from either of the two people who claimed to have developed it but, while I’m still very sceptical of the dragon’s breath chilli, I’m definitely curious. I’m definitely happy to have my hands on it.

And, as the first superhot said to be literally inedible, I feel I have a duty to prove its growers wrong.

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Nuclear Meltdown

Hello again spice lovers, today’s product is for the extreme.

And it’s one that I’ve mentioned before, during my (now outdated) look at the upcoming challengers for the “world’s hottest” crown.

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This is Critical Mass “Ultimate Hot Sauce”, the strongest non-extract product that Burning Desire Foods produce and one of their very few that use more than one type of chilli.

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Screaming Mango

Hey guys, it’s time for the final one of my Screaming Chimp sample sauces, their Mango & Papaya.

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And, just like last month’s, this one forgoes the brand’s main simmered tomato base in favour of a 42% mango content, supported by papaya and pineapple for an equally strong but much smoother fruitiness.

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Prehistoric Horror

Happy halloween everyone, this week we’re looking at what some might consider a true nightmare of a creature, the megalodon.

megalodon

With its bold, cracked, red and white lettering between the jaws of that prehistoric super shark, this sauce looks fierce. Yet, while its claim of having “a LOT of BITE” proved true on camera, the product’s theming makes the warning seem almost humorous.

So it’s a good thing Upton Cheyney Chilli Farm reinforce the message with a classic black and yellow warning sign. One like you might see beside dangerous waters, though my own first thoughts with such objects will always be in the realms of mad science.

It’s a wonderful, bold design that definitely drives home the point – that this is a sauce to be careful with – without losing its identity or sense of fun in the process. And the added contrast of the light blue ocean spray that wraps around behind the ingredients list (just about visible on the left) is simply icing on the cake.

The megalodon’s label is almost perfect. The one thing I can find to criticise is that you can’t ever quite see the whole name at once. A bit of a problem if you want it as a collection piece or are trying to sell it in stores but a complete non-issue at more spread out market stalls or for its main audience: People who actually eat sauce this hot.

It’s not something that will bother most people but, having had to photograph it twice for this review, it’s something that I still feel obliged to bring up.

Aside from that, its an incredible design, which I’m sure has been enough to sell bottles of this beastie on numerous occasions.

But, besides the very occasional novelty item, I don’t buy my sauces for their looks. I buy them for the flavour and fire that they promise and no promise is truer than that made by a free sample.

I bought this bottle after trying the sauce at Reading Chilli Fest but received a second recently when I took a look at october’s Flaming Licks box.

I’ve tried it twice now so I know it’s a great sauce and, if you’ve been keeping up to date with my work, I’m sure you’ve heard as much. Today, however, I’m going into detail on why.

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Tropical Blood

Greetings, spice lovers, and welcome to the last of my Dragon’s Blood reviews.

There is one more item from Chilli Pepper Pete that I’ll be looking at but it’s not a part of their main line. It’s a wild stand alone item that I’m afraid you’re going to have to wait for because today, we’re looking at the Dragon’s Blood Hot Fruity Sauce.

DB Fruity
Image provided by Chilli Pepper Pete.

 

A far brighter bottle than most of the others. Maybe even than the neon product art of the Green Salsa.

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