Happy tuesday again, everyone! It’s been a few weeks now since my birthday, so it’s about time we tried one of my more chilli-themed presents. Something that’s maybe a tad more mass market than I’m used to but still sounds rather exciting:
This is Jamie Oliver’s Ancho & Cumin Chilli Sauce and, while its celebrity nametag doesn’t exactly fill me with confidence, putting the pepper front and centre definitely does. Especially when it’s such a mild and flavourful variety as the mexican ancho.
Anchos aren’t nearly as well known as jalapeños, habaneros or chipotle, either. So this doesn’t just imply a specific heat but also some real knowledge of mexico’s chilli-based cuisine. Some genuine appreciation for what the region’s peppers can bring to a product, beyond their fire.
I’m genuinely excited for this sauce, despite its more mundane origins.
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?
Howdy, folks, it’s thursday again and I’ve just returned from a long weekend away, so it’s time for me to tell you all about Challock Chilli fest. A rather different festival to most.
When I discovered Victoriana Nursery Gardens and their annual event, they had a pitiful lineup of stalls – Roughly eight and most of them not even dedicated to chilli – but that was its selling point.
Challock Chilli Fest isn’t about the products, it’s about the peppers and Victoriana Nursery grow well over a hundred varieties specially. Continue reading
Happy tuesday again, folks. Today, it’s time for another golden brown sauce.
Yet this isn’t another mustard one like earlier this month. No, today we’re looking at the last of Mahi’s table sauces and it’s a more traditional, peri peri sort.
Their Peri Peri Herb Sauce, with a claimed heat intensity of medium.
I’ve been putting it off because it didn’t look or sound like anything special but actually, upon tasting it, I think I might have unwittingly saved their best for last.
Guess what, everyone?
It’s another surprise recipe sunday and, this time, I’m working with one of Mahi’s samples for a simple, tasty, lunchtime wrap. Like the one I mentioned back in my review of their Peri Peri Marinade.
It’s a dish with a tiny bit of indian flare from its paneer cheese filling but also the crispness of fresh veg paired with a the smooth chilli taste that very product. Not that you couldn’t go a little bolder and more traditional with their tika if you really wanted.
Alright, everyone, I’ve left a little too much time between these and will try to be a little quicker about uploading the next one but here we go with the third of my Mahi Fine Food reviews.
This time, though, it’s not your average sauce. It’s a dedicated rub and marinade.
The first such product to be featured on my site, in fact.
Hello again spice lovers, today’s product is the first of my freebies from Mahi Fine Foods. Their garlic peri peri sauce.
It’s a pale one, with garlic way up in second on its ingredients list, and it’s the first sauce of its type that I’ve looked at. I can’t help but be a little curious.
Hey folks, meet Mahi Fine Foods, the latest in a long line of companies sending me free stuff.