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.
Hola, mi amigos! Tomorrow is mexican independence day. So, today, we’re going to take a little look at something thematically appropriate, imported by Mex Grocer.
This huge bottle holds Ki’ Gourmet’s Cielo Rojo. Or “Red Sky”, for those of you who don’t speak spanish. A blackberry and chipotle morita sauce, which sounds unlike anything that I’ve had before.
Hello again, everyone, and welcome back to the last tuesday of march. The perfect time for a quite unusual pair.
Today we have two very different sauces, with very different heats and flavours, but one particularly appropriate ingredient in common: Chocolate.
It is coming up to easter, after all, so why not start the celebrations early with Ignis’ CNC9 and Haskhell’s Chipotle?
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.
So the theme for this week has been green and I’m going to carry that on today as I take you through a strange twist on a tomatillo salsa, adapted slightly from the work of Hunter, Angler, Gardener, Cook.
It’s a recipe that I employed because it uses a large amount of mexican epaƶoté in its fresh form – Rather than the dried stuff that I’m used to – and I had recently received a bulk amount, on import from holland. Along with some unusual peppers that you’ll be seeing soon.
As it turns out, the fresh herb is quite different from the dry and that difference stands out wonderfully in this verde but the plant does come with its fair share of warnings. Since, while it aids digestion, in small quantities, it can seriously hurt the gut, if overdosed upon.
I’m not going to go into too much detail on that in this post, given that the original recipe writers know more about the herb than I, but I will urge you to read what they have to say about their salsa before making it for yourself. As well as maybe not eating it all alone, since it’s pretty potently epaƶoté.
In fact, you might want to skip out on today’s recipe, altogether, if you have any pre-existing digestive problems. But, if not, it won’t hurt to try it and it’ll provide you with a unique look at mexican cooking.
Despite how traditional it is, this blend of fresh, charred and roasted greenery tastes like nothing else!
Hello again everyone, I hope that you’re enjoying your extra day this leap year.
Me? I’m making good use of it with a later than usual recipe post, on the 29th of february. Because it just so happens that, this year, it’s a saturday.
And what kind of recipe do I intend to show you this month? Why, something simple, mexican and a staple to my home cooking, in order to contrast with last month’s second-hand japanese recipe.
Today, I’m making enchiladas again but, unlike the previous batch, I’m not making them bean-based, for my family, or using someone else’s salsa. This recipe is all mine!
Happy sunday, folks! I hope you’re having a good weekend and recovering nicely from your festive feast but, if you are still in search of more season’s eatings, I do have one last late christmas recipe for you. A variation on a vegan nut roast – Made to share with my vegetarian family – that makes use of both pasilla peppers and winter chestnuts.
And, meat free as it may be, those chestnuts certainly aren’t umami free. They come through with a slight meaty richness that few vegan foods possess and, if you aren’t sworn off the animal products, pair beautifully with a blend of gravy and Chilli Scrumptious’s Java Hot.
Because yes, delicious and moist as this one might be, on the inside, all nut roasts benefit from a little extra sauce on top.
Here’s how I made it.
Hola, mi amigos, and happy tuesday again. This week, we’re looking at another salsa and it’s the last of the sauces that I got from Simpson’s Seeds. Their “Scorpion Salsa”:
A rather plain-looking bottle, to put it mildly, but one with rather more interesting contents. All of which are plastered across the front and sides of the paper label.
Howdy folks, today’s recipe is another one of my crazy fusion foods. It’s mexican and its american but it’s definitely not tex mex.
What it is is an invention all my own, cobbled together from random pub grub and then remade with slightly better ingredients back home.
It’s a quick, tasty, somewhat messy appetiser that I like to call “Mexican Buffalo Corn” and I really want to share it with you. But first, let’s clear up a few potential misconceptions:
First, it’s not mexican. It uses mexican hot sauce and mexican herbs for a mexican-style flavour but the closest actual mexican dish is a spicy, cheese-laden corn one known as “elotes”. This isn’t that.
Second, this dish is vegetarian. It doesn’t contain actual buffalo but rather a buffalo-style wing sauce, made from the above-mentioned mexican hot sauce. My own twist on a creamy and buttery, yet really rather tangy, american classic. Using corn on the cob where you’d normally find chicken.
And, finally, this is not my main recipe of the month. It’s a mini one that uses the black label Valentina sauce, even if small adjustments will allow you to use anything with a similar mexican flavour. So expect another recipe next week.
For now, though, let’s get started.
Hey folks, how’s it going? Today, I want to take a look at a rather more mainstream company.
You’ve probably never heard of Salsa Tamaƶula but I’d be amazed if you’ve never heard of their signature product. After all, this “Valentina” hot sauce is the mexican staple, on almost every restaurant table across its home country.
So it comes as absolutely no surprise that MexGrocer stock it, along with their more obscure sauces. Any importer worth their salt should.
No, today’s big surprise comes in the form of a second bottle. Another sauce from the same brand, bearing their company name in the same white-outlined, green lettering on red and black.
A slightly smaller container of Salsa Picante Tamaƶula Muy Picante, colloquially known as “Tamaƶula Black”.
Why black? Because the Salsa Tamaƶula sauces are more commonly seen in yellow labels, with these darker ones denoting their extra hot variants – That “Muy Picante” on the packaging.
Extra hot might not actually mean “hot”, though, so let’s see what I make of them.