Bonnie Bit Hotter

Happy tuesday again, everyone! Today, I’d like to welcome back to the stage The Bonnie Sauce Co., who previously wowed me with an excellent and unexpectedly herby Smoky Chipotle sauce.

This week, they return with something (or things) a little bit hotter. Two more products which, just like in last week’s review, highlight the difference between scotch bonnets and habaneros.

But, as you can see from the photos above, these are not the same yellow pepper sauces and their use of red chilli changes the equation quite considerably. Let’s give them a go and find out how, shall we?

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Chilli Project Padrons

Hey folks, I believe I promised to show you all the first of my sponsored recipes this weekend. So, to get things started, I’m going to take a look at what can be done with The Chilli Project‘s 💰Fatalii Chilli Salt💰.

A delightfully citrus-tinged, mellow and peppery, yellow chilli product which really brings out the freshness of my fried padrons.

And sure, I’ve talked about this appetiser in the past but never quite like this. Not with today’s blend of african chilli salt and earthy, indian spices, pushing the peppers’ own nuttiness to the next level, while also bringing forth subtle fruity hints which I never knew were there before.

If you like padrons, you’ll love this brand new take on them and, while they might not be in season right now, the middle of january is when I most often see them in stores. So there’s no easier time to give this dish a go!

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Three Green Kings

Hey folks, I know that it’s the fourth today but it’s still my first review since december. So happy new year!

This time around, the postal service has been a little more on point and I’ve been a little more prepared, as well. Meaning that I’ve got not one, not two but a whopping three different green chilli sauces to show off. Each from a producer who’s work is entirely new to me and who uses a highly unusual ingredient, as well.

For the start of twenty twenty-two, I bring you Great Scott Hot Sauce’s Apple, Gooseberry & Serrano, Orriss & Son’s jalapeño and nettle “Fresh Tendrils” and Mack Chilli’s Jalapearno. Which is an awful portmanteaux but definitely gets its key ingredients across.

Here’s how the lot of them look:

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One Two Punch

Hey folks, welcome back to another of my rare thursday reviews. Reviews that I do specifically when I have an exciting item not sold in the UK, something which is claimed to be inedible or something that has undergone a major recipe change.

Today, I believe that what I have for you falls into the third category. Though the situation is a little weird, this time, because our new, fruit-based “Punch” doesn’t quite share its name with Dorset Chilli Shop’s old one. And the ingredients and design are so vastly different from that 💀“Dorset Punch”💀 that it could easily be considered a whole new product. Even if it doesn’t seem like its makers actually see it that way.

To show you what I mean, here’s a brief look at the bottle before I get into what’s changed:

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Baked Well, Not Stirred

Hey folks, how’s it going? Today, I thought I’d give Pembrokeshire Chilli Farm another go, given how much I enjoyed them last time, and what could be a better fit for the current winter holiday season than a spicy jam specifically designed to go with turkey?

But I’m not talking cranberry. Oh no, that’s already been done. I’m talking about their Chilli Bakewell Jam:

A sweet blend of peppers, cherries and almond essence, made to taste like the the classic tarts.

Let’s see if it does, shall we?

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Freaky Mary

Hey folks, do you remember East Coast Chilli Co.‘s Chance? I did and I decided I needed another bottle of that creamy, roasted garlic deliciousness. So I went back to them.

I grabbed a bottle of their Reason – Their naga sauce – a little over a month ago. And I grabbed some more of my old favourites, along with.

When I cracked the seal on that new bottle, however, it wasn’t quite how I remembered. It was close but the worcestershire sauce was just a little bit more prominent. And that gave me the idea for today’s cocktail recipe.

A freaky, garlicky twist on a tomato-based classic. Click on through for the details, if you’re old enough to drink.

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Bonnie Wee Spice

Hey folks, I’m scottish and I’ve mentioned that a few times on here. Especially when highlighting companies from my homeland. But, as much as I appreciate scottish sauce, I don’t actually live there and I haven’t done so in many years.

I only see the high profile stuff. The Singularity Sauce Co.s, who make big internet appearances, and the Foraged Fires, who shock social media with their wild ingredients.

The smaller companies do pop up online, occasionally, but even when they do, they don’t always make a good impression. Like today’s jalapeño and chipotle pair:

Two products from The Bonnie Sauce Co., in edinburgh, who’s website is grey, gloomy, uninviting and full of desaturated, off-colour images of their craft. Of sauces which actually look quite enticing, in real life, yet might well have gone entirely untasted if my relatives hadn’t found them in person, while visiting my sister.

So, before we begin today’s review in earnest, I’d like to take a brief moment to thank my family for their find and remind you all that not everything is as it appears online.

Then we can give them a closer inspection.

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Fearless Firemite

So I didn’t really want to do this, folks, but we’re seeing the same company two weeks in a row, this month. Because, shortly after I ordered their chocolate, I found out that Wiltshire Chilli Farm had also released this:

A chilli and yeast extract spread with the exact same name as 💀Fire Foods’ old product💀. My review of which has been getting a suspiciously high number of hits, recently. Making it clear, to me, that this is the content that you all want.

So here you go, everyone: My thoughts on Wiltshire Chilli Farm’s Firemite.

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Wiltshire Chocolate

Happy international chocolate day again, everyone! I know I said that last year was my last time celebrating it, because of my disdain for what Milton Hershey did to chocolate, but I just so happened to come in to some very exciting bars this week. And I couldn’t just leave the Wiltshire Chilli Farm’s latest ’til later, now could I?

These are their brand new chilli chocolate line and they range from a medium chipotle and orange milk to the extreme, extra dark naga. With a habanero and lime flavoured regular dark in the middle.

All three sound and look fantastic, wrapped in a mix of black and Wiltshire’s signature action lines. But will their taste and texture live up to that first impression?

There’s only one way to tell.

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Pink Pickles

Hey folks, it’s tuesday again and, today, I feel like trying something new. A different kind of product than anything that I’ve brought you before:

These are Chilli Bobs’ pickled onions, made with chilli and pink peppercorns. And labelled in pink and purple, to match.

Their kilner jar, alone, is quite distinctive. Yet so, too, is the pepper and I’ve previously found that those little pink peppercorns pair wonderfully with spicy food. Though I’d never have thought of using them in a setting like this.

Chilli Bobs’ pickled onions are an extremely creative product and there’s still at least one more surprise, hidden within. So let’s have a look, shall we?

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