Chilli with a Cause

Hello again, everyone. For this week’s review, I have another collaborative product on my hands, courtesy of Brighton Hot Stuff. A second free sample that they’ve sent me, made in conjunction with another organisation.

Unlike their Cauldron, however, this bird’s eye sauce is entirely their own creation. They aren’t working with another producer and they’re not using someone else’s fermented base but they are still making a big deal out of who supplies the product’s namesake peppers.

Because those peppers aren’t your average, supermarket sort. They’re a native african bird’s eye strain, grown in uganda by a charity called “Chilli Children”.

This sauce has been made, in conjunction with that charity, to highlight both their cause and the fierce heat and flavour of the peppers which they export. And it gives back two pounds fifty to them, with every bottle.

So let’s see what it – And they – are about, shall we?

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My Fourth Season

Hot Ones

Happy thursday, everybody. As I mentioned in tuesday’s review, it’s now september and that means that we’re overdue for round four of my Hot Ones-style line-up. That set of ten sauces, that I update annually, designed to give you the best UK-centric replica of the show’s experience that I can.

I am, after all, a UK chilli reviewer. Which puts me in the perfect position to craft such a collection.

This year, however, I’ve been somewhat disappointed by the products showcased on First We Feast. They haven’t interested me nearly as much as those in past seasons.

So, instead of looking at what the real show does and trying to mimic it, I’m going to try and whip up the wildest collection of wing-friendly, ascending heat sauces that I can, this time.

But, if you are after a more traditional line-up, there’s always the Chilli Shop and Mojo’s Bar’s monthly 📽️Hot Ones challenge night📽️, here in leeds.

Hopefully, between that and today’s post, I’ve got all of the bases covered.

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Another Piña Pair

Hello again, everyone, it’s tuesday and, while we did recently look at a piña colada sauce, it wasn’t a new one. It was a re-review of an updated product.

So, today, I’d like to take a look at a couple of similar items that we haven’t seen before, from our old friends Dorset Chilli Shop and the Cornish Chilli Company:

PinaBottles

Both claiming caribbean influence – As one might expect of such pineapple, coconut and rum-based sauces – yet appearing quite different from one another.

Through the necks of their bottles, our view of the sauce is altered slightly by glass but we can still see that the Dorset punch is a rather paler, peachier shade than the earthy, golden-brown Barracuda. And its thinner, almost watery appearance shows a fair few pinkish-red chilli shreds that would be much harder to spot in the Cornish Chilli Co.’s creation.

I’m very curious to see how they’ll differ, outside of the bottle. Especially having seen their wildly different ingredients lists.

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Cool’s Hot Chocolate

Alright, everyone, I just found out that it was world chocolate day on tuesday and I missed it. For some reason, my calendar showed only the rival holiday, international chocolate day, all the way over in october.

So, in order to make up for that, I’m going to bring you a simple sunday recipe, using Daddy Cool’s caramelised bar to make a drink that does anything but live up to his name. A ghost pepper and caramel white hot chocolate:

CoolHotChoc

Plus, I do also have another chocolate review coming up but that’ll have to wait just a little longer.

The weekend is for cooking.

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Two from Tom

Hey folks, it’s tuesday again and, being the 30th, you might think that we’d be through with my birthday content. But you’d be wrong.

People have been generous, this year, and Tom’s Curious Sauces is no exception, having sent me this pair specially.

TomsPair

The chipotle being Tom’s mildest, yet also my favourite flavour from his range.

But what’s that to the side of it? Something new. Something hot. And something very, very ghost pepper.

It’s the final version of a product that I’ve been helping him taste test. Though it looks rather different from the Honey Ghost that you may have seen, behind me, in recent videos.

I’m looking forward to seeing what’s changed, as well as having another crack at his wonderful chipotle blend, so let’s give them both a go, shall we?

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Pineapples and Pain

It’s monday, dear readers, and, while it might not be my usual blogging day, it is, in fact, my birthday. The day where I turn a year older and I mark the occasion with something stupidly hot. An extract-based sauce or two to make me suffer for your entertainment, as well as the entertainment of those who craft such fearsome concoctions.

As I mentioned, last week, this year’s post is dedicated to Dan Reed and his company, Chilli of the Valley. A company who kindly supplied me with one of their hottest natural products as an appetiser.

Yet I kind of suspect that that’s all that Dan meant for his Black Death to be. Because it may have been hot and tasty but it sure didn’t pack the unnatural punch of a sauce like this:

PhwoarBottle

His Phwoar Koff and Dai.

Not that it’s actually meant to be read as “Phwoar Koff and Dai” but, well, I do try to keep things family friendly on my front page. And I’m sure that we’ll all understand what it really means once we’ve tried it.

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Can I Try Some Mangoes?

So, now that we’re back onto sweet sauces, what do you lot say we take another look at one of my favourite fruit?

CanIPlay

This, here, is Can I Play with Mangos – A product that I promised to talk about back when I tried Rock A Doodle Do’s other, more mythology-themed sauces. Because, while that pair highlighted their irish heritage, the company’s origins lie elsewhere. In classic rock and metal puns.

But, truth be told, I’ve felt no urgency in getting to their Iron Maiden-inspired mango and habanero sauce because, hard as such a pairing is to screw up, Rock A Doodle Do’s last feature didn’t exactly fill me with confidence.

So, just in case they have gone that extra mile somehow, I’m going to throw in another couple of mango sauces alongside theirs. Both with rather more exciting chillies.

Charibbean&Lemon

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The One that Got Away

Happy tuesday, spice lovers and welcome back to another fiery food review.

Recently, we’ve been looking at a lot of rather strong sauces – Anywhere from regular “hot” to pushing the upper limits of what we all know to be possible – and last week’s “mild” cranberry chocolate did nothing to bring the heat back down. So today, I’d like to show you something more medium that I’ve been holding onto for quite a while:

AppleChipotle

Hot-Headz’ own Apple Chipotle Bourbon BBQ.

I discovered this barbecue sauce all the way back in twenty-seventeen and was so impressed that I talked my local chilli shop into stocking it. But, to my dismay, it was discontinued before I could put my love for it into words online.

Only recently has it resurfaced, giving me the opportunity to talk about it oncemore, but I’m not going to let it get away from me again. So please, read on and discover what it is that makes today’s product my all time favourite from Hot-Headz.

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Cool Chocolates

Hey there everyone, it’s just gone easter but, today, I’d like to look at some chocolate anyway. A couple of bars from a creator we know well but haven’t previously seen any snacks from.

Yes, this week, I’m taking a look at Daddy Cool’s new chocolate line:

CoolChocs

Both white, this time around, but one with cranberries and a hint of habanero, while the other is clearly caramelised, making it the only chilli product of its kind. Both put their flavours first on the label but, on closer inspection of the chocolate, their peppers are also quite hard to miss:

CoolBars

Those spots of orange and red look like very generous hints to me. Yet flip them over and we can see that Daddy Cool’s have been just as generous with the fruit and fudge.

CoolBases

These chocolates are going to be fiery, certainly, but I expect that they’ll also be just as full of flavour.

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Caramelised Chocolate

Hey folks, it’s white day again. My favourite japanese chocolate-crafting holiday!

Plus, unlike in previous years, twenty-twenty’s white day falls on a saturday. A recipe day.

So, this time around, I’m going to be a little self-indulgent. I’m going to combine three things that I adore – Chocolate, chilli and slow roasting – in order to make some simple yet delicious, ginger and naga-flavoured, salted, caramelised white chocolates.

WChocDone

And I’m going to hope against hope that some of you feel like following suit. Since, despite the ease with which you can whip these rich, sweet, earthy, almost-nutty and entirely decadent treats up, simplicity does not equal speed.

Caramelisation doesn’t occur quickly and my chocolates do have a two hour cooking time. Their flavour is well worth that commitment, of course, but I could still see it putting a few people off.

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