Hey folks, I think it’s time for something tropical. Or, perhaps, somethings:
A trio of tangy fruit flavours from three different companies, each in its own unique colour.
The Somerset Chilli Co. brings us a greenish-yellow, pineapple and passion fruit sauce, in the form of their “La Playa”, with the most unusual addition of kiwi. Whereas Ignis offer up the other end of the spectrum, with their HPPM. A fermented red habanero product which also uses pineapple and passion fruit, to support its pepper, but throws mango into the mix, as well.
Then, in the middle, we have a more normal style of fruit sauce. The Sound System Sauce, from Howl at the Moon. An orange-coloured blend of mango, pineapple and good old scotch bonnet.
All three are different enough to do their own thing, so I’m not sure how much actual comparison we’ll see today, but there’s a consistent theme across the board and I’m definitely looking forward to trying the lot. So let’s give them all a look, shall we?
Happy tuesday again, everyone! Today, I’d like to show you another import sauce, brought into the country by my good friend Russell, of Grim Reaper Foods.
We talked about his import business, some time ago, back when I had a look at Crazy B🔥stard’s range. He grabs some great german sauces but this one’s different. It’s dutch.
El Jefe, based in amsterdam, are a mexican-themed brand with the usual three colours – Mild green, medium red and hot orange. Yet, unlike most actual mexican brands, the pepper in their orange “Volcán” isn’t habanero. It’s a close relative known as the “suriname yellow”.
Or, more colloquially, the “madame jeanette” – In reference to one of brazil’s most infamous hotties.
The official rating of this pepper puts it at around the same heat as an average hab but its flavour and the way in which it hits are said to be quite different. I look forward to trying it. Continue reading
Hey folks! It’s been a long time since 💀my last restaurant review💀 but, today, I’m coming to you from all the way out in london’s trendy soho district to feature the craziest establishment that I’ve ever seen.
HipChips – A sit down or take away restaurant dedicated to providing the most gourmet version imaginable of a dish that I call “chips and dips”. But no, there aren’t any wide fries here. Every slice of potato is a wafer-thin crisp with a tonne of crunch.
It’s not usually a complex or well-balanced meal but it’s a darn good snack and I’m ever so curious to see what they’ve done to improve it. To spice it up, if you will.
And alright, they’ve provided a free lunch to entice me in but, honestly, I doubt I could have stayed away anyway. It’s just such a wild idea for an eatery!
Happy thursday again, spice lovers. Today we’re looking at a sauce, despite it being a bit of a departure from my regular upload schedule.
Why? Because, like with The Chilli Pepper Company’s second Dragon’s Breath, it’s not a new sauce. It’s a revision of an older item using a possible “reaper killer” pepper.
Of course, the situation isn’t quite the same here. Today’s isn’t a new “reaper killer”, or even one that wasn’t in the sauce before, but this latest version of Burning Desire’s Critical Mass uses significantly more FG jigsaw than the old. And it was already a ten out of ten last time.
You can see the increased chilli in its colour – Now much nearer red than its old, yellow-tinged orange – and I’m a tiny bit scared. If this sauce is even a smidge hotter than it used to be, it’s going to be the hottest non-extract one that I’ve written about and I’m going to have to change my entire numbering system to account for it.
But, much as I expect it to hurt, I’m still grateful to Jason for sending this to me. For including it with my birthday purchase.
Why? Because his Critical Mass isn’t just pure chilli. It’s also a delightfully tropical, passion-fruit and mango concoction that I’m happy to have on hand for my cooking, oncemore.
It’s that time again, everyone. Time for my recipe of the month. And this month, I’m going to be using one of the peppers that I picked up in challock.
The cereja roxa*.
Why? Well, two reasons really. One, they’re starting to look a little old and wrinkly so I really do need to use up the last of them. And two, I was wanting to revisit this dish anyway and I thought that it would be the perfect fit for such a fruity chilli.
If, however, you don’t have access to the cereja roxa or its relatives, today’s curry will still work great with the scotch bonnet’s more savoury, earthy fruitiness. Just don’t expect it to have the same light and refreshing top notes.
Because, despite being a rather gentle flavour, this rare pepper really pulls its weight when cooked into my passion fruit dansak.
And yes, this is a dish that I’m rehashing but it’s one that you’ve never seen before. One that I first made for a shokugeki, prior to ever writing this blog.
It was formulated to showcase lentils as an ingredient, without sitting heavily on the stomach like a full on daal, and it was created to capture the hearts of vegetarian chilli lovers, without relying on overly rich additions like soy or black garlic.
It was a winner at the time but, with the light and refreshing quality of its new chilli and a few years worth of refined cooking techniques, today’s version is greater than it ever was before. I just know that you’ll love it.
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:
450ml mango pulp
1 tablespoon red chipotle powder (or 2 small dried)
125ml golden syrup
And surprisingly little effort.
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.
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.