Price’s Pair

Sad new year everyone. I’d say “happy” but it’s not.

Not for me and my blog.

The year that’s just gone has taken away both of my usual new year’s traditions – The night of partying and the green sauce for my first january review. So, while my special jalapeño product is still stuck in the twenty-twenty mail backlog, I’m afraid that I’m going to have to show you something else. A pair of red and yellow items from Prices Spices:

Their Reculus Red chilli jam and their El Salivate Ador sauce. Both of which will hopefully have the great taste to live up to their fake stickers’ claims and kick off this year, if not “right”, at least well.

After all, Prices Spices have managed to wow me many times before, including with their use of pineapple, so I definitely have reason to expect great things from the fruit in today’s sauce.

But it’s actually the jam that I’m really excited for. Because, despite its simple, red and black labelling, its chilli of choice is quite unique.

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A Bunch of Cherries

Hello again, everyone. We’re fast approaching the end of the month and I would normally use this week to feature something just a little bit on theme for the winter season.

This year, though, I already highlighted Tom’s Curious SaucesCranberry, in the run up to december, and I’m fresh out of everything else with a christmas theme. So, instead, here’s a little gift set from me to me:

Three cherry-based sauces that can hopefully finally replace the long lost 💀T.N.T.💀 that I loved so much.

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‘Tis the Season to Eat Jelly

Hey there everyone, this week we have something very out of character for the current year: A festival find. But don’t worry, I’ve not been getting out and about and putting my family or my reviewing ability at risk. I’ve simply been saving today’s feature since back in january.

This is Briscoe’s Jellyment #2

Also known as their Tempting Thai Jelly. A yorkshire-made preserve which, like Farraday’s Surinamese Piccalilli before it, is rapidly approaching its best before and thus needs to be showcased sooner, rather than later.

Yet, while that’s why I’m bringing it to you now, it’s not why I have it in the first place. I picked up this particular product because I found it, and the other sweet spreads that Briscoe’s were selling, quite fascinating.

After all, thai sweet chilli might normally resemble a jam or jelly but this is the first time that I’ve seen someone actually try and turn it into one. Let alone give it an apple base.

This product is unique and I’m really hoping that it works as well as the heatless vanilla, cinnamon and thyme flavours which I tried off record.

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Sweet Alchemy

Hey folks, it’s been almost a month since the intersection of international chocolate day and national curry week, when I featured The Chilli Alchemist‘s Dark Matter Chocolate, and, in that time, I had hoped that I’d also be able to show off their sauces.

Unfortunately, that hasn’t been the case.

Major computer problems have slowed down the release of the video in question and, while I’m working on a solution as we speak, it may still be a short while before I can properly feature the company’s main range. So, for the time being, you’re going to have to make do with their dessert toppers, instead:

An indulgent-sounding pair of chilli chocolate and salted caramel spreads, wrapped in equally dark and decadent-looking labels which have only heightened the excitement that I already had for them.

I’ve been looking forward to these two for quite some time now and, if they’re even half as good as I imagine, they’re going to be utterly amazing. So let’s see how they compare to my mental image, shall we?

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More from Marie

Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.

Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.

These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.

So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?

Read on to find out.

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Green Doppelganger

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.

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The Chocolate Curry Combo

Hey folks, today’s going to be a bit of a weird one.

You see, I’m celebrating international chocolate day, for the very last time, but it’s also the end of national curry week. The same bizarre blend of food holidays that we saw in twenty eighteen but, this time around, it falls on a tuesday.

So, instead of a recipe, I’m bringing you a thematic review. Or two, since I have nothing on hand to match both celebrations and haven’t had since Monteƶuma’s satay bar.

That said, though, I still think I’ve got some pretty exciting products to share with you today:

Fire Foods’ Tandoori Butter and The Chilli Alchemist’s Dark Matter chocolate.

One’s a blend of indian spices with a peanut butter base and the other’s a seventy percent dark chocolate with mint and popping candy, in tribute to the Alchemist’s Melliculus range. The first thing to come from the brand since Russell, of Grim Reaper Foods, took over.

Though it’s taken me a little while to get to it, because I wanted to hold off on writing about this one until its second batch.

I’ll explain why that is and why I won’t be celebrating international chocolate day again in my main post but first, I want to quickly mention the one thing that links today’s two products: Their use of ghost pepper.

Probably not a tonne of it, judging by everything else that I’ve had from Fire Foods and the Grim Reaper. Just enough to provide a pleasant, medium warmth and maybe some of that delicious, full-bodied, red chilli flavour.

Let’s have a closer look, shall we?

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Ooft! That’s Hot!

So, folks, I talked a bit about Carrington’s Flaming Chup in last week’s harissa review and I thought that that would be a great excuse to follow up with another of their products, today. A post on their Chillichup, which I’ve had in reserve for a while.

Then Encona came along, however, with an even more ketchup-y rework of their old “Carolina Reaper Sauce”. And I just couldn’t do it.

Two ketchups in a row was too much. So, instead, here are couple of other sauces that I’ve had on the back burner for a bit. The original and chipotle versions of Ooft!, from Island Girl Ltd:

Another small company, run by a couple in scotland, using an old, trinidadian family recipe. Though not, perhaps, the mustard-based one you might expect.

No, today’s sauce gets its extra zing from a large, white radish, known as either daikon or mooli, depending on your region. And that, my friends, is utterly unique.

I’ve never seen that ingredient in any other chilli product and I’m very curious to see what it does for Ooft!

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Harissa from Harry

Hey folks, last week we saw a sauce which prided itself on its peri peri bird’s eye chillies. So, today, I thought I’d keep that african theme going, with a recommendation from my aunt.

This is Harry Brand and they make harissa. A north african style of chilli paste – Sometimes referred to as a sauce – that I’ve featured once before, yet actually had many, many times, off record.

I’m a massive fan of the style. However, that pure harissa isn’t our main event, this time around. It is merely the base for today’s real recommendation: The more unique-sounding mayonnaise that they make from it.

And, well, I’m excited. I love the rich, red, spiced chilli flavours of a good harissa and I’m really looking forward to seeing how they blend with the creamy, egg-based emulsion that is mayo.

Assuming, of course, that this is a good harissa. I still have both to try, so let’s get started.

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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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