Yo, what’s up, peeps? We’ve been on the rich and dark for a few weeks now and I think it’s time for something bright and fresh, to shake things up.
So, today, we have a couple of vibrant, yellow sauces from Alkemio Kitchen, down in surrey. A highly experimental dinner club restaurant who are pretty new to the hot sauce scene but sure do seem to have some crazy flavours. Like the Jalapeno, Lime, Mustard, Turmeric and Pineapple, Shiso Leaf, Calamansi, Sugar that you see here.
And, while their names are a mouthful, they’re also pretty informative. If you know what all of those ingredients actually are.
For those of you who don’t, however, I’m more than happy to help. Since I am, after all, very excited to get into these two before the launch of their their crowdfunding campaign, later this month.
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?
Sad new year everyone. I’d say “happy” but it’s not.
Not for me and my blog.
The year that’s just gone has taken away both of my usual new year’s traditions – The night of partying and the green sauce for my first january review. So, while my special jalapeño product is still stuck in the twenty-twenty mail backlog, I’m afraid that I’m going to have to show you something else. A pair of red and yellow items from Prices Spices:
Their Reclus Red chilli jam and their El Salivate Ador sauce. Both of which will hopefully have the great taste to live up to their fake stickers’ claims and kick off this year, if not “right”, at least well.
After all, Prices Spices have managed to wow me many times before, including with their use of pineapple, so I definitely have reason to expect great things from the fruit in today’s sauce.
But it’s actually the jam that I’m really excited for. Because, despite its simple, red and black labelling, its chilli of choice is quite unique.
Arrr, me hearties, it be talk like a pirate day again* an’ the sun be o’er the yard arm somewhere.
Which spells good winds fer this ‘ere recipe, as we’ll be hittin’ the grog hard in a mo’.
Yer see, today’s bounty hails from the pirate isles an’ were plucked from me hold fer her thematic relevance. She be laden t’ the brim wi’ enough rum an’ pineapple to satiate any sea dog or marooned scallywag!
Aye, they be the mainsails o’ today’s vessel. O’ our golden, spice-glazed cure fer scurvy.
She be a real blossomin’ beauty, this un!
Greetings, spice lovers, today is talk like a pirate day again* and I’m sure it’s late enough to drink somewhere in the world.
Which is good news for this particular recipe, since we’ll be using a fair bit of booze.
You see, today’s treat comes from the caribbean and was chosen specially for its connection to today’s theme. Since it features both rum and pineapples – Favourites of pirates and castaways, alike.
Indeed, those are the main ingredients of today’s golden, spice-glazed fruit.
And it’s a face-reddening delight!
Now that it’s september, summer is practically over but I reckon that we can still eek out a just a touch more time from our british barbecue season. Which is great because I just got my hands on two new sweet and sticky sauces from Hot Headz:
But, if I’m wrong and the recent rain is here to stay, they should still pack enough smoke of their own to bring the barbecue indoors, metaphorically speaking.
I love sauces from this genre over ribs, chicken, baked beans and macaroni cheese, to name just a few uses, so they certainly won’t go to waste. Not even out of season.
And, after how much I enjoyed Hot Headz’ medium barbecue blend, I am super excited to see what they do with their mild and extreme versions.
I have very high hopes for today’s review items. Let’s see if they can hold up to them, shall we?
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:
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.
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:
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.
Hello again everyone, I hope you’ve had a great week. Mine was comparatively quiet but it’s been a good one, if a tad too heavy on the salsa near the end.
Why? Because I recently stumbled upon a discussion of certain a mexican restaurant in the states and what exactly went into their tomatillo salsa. I had no vested interest in the outcome, having never visited Abuelo’s and living roughly 6 timezones away from it, but I was curious about some of the recipes that came up.
Green chilli, herbs and pineapple have always piqued my interest as a combination and adding tomatillos only makes it more enticingly out there. But what if that were kiwi?
Well, I set to work testing out a few variations and kind of overdid things but here’s what I found out:
Greetings, everyone, and welcome back for another tuesday review.
This week, we’re looking at Saucey Lady again and not just any one of their sauces. The Birds & Bonnets, named for its signature blend of bird’s eye and scotch bonnet chillies, is my favourite of her whole range.
And sure, it’s not anything special to look at but that just means that I don’t have to talk about the bottle. If you are interested in Kaz’ packaging, though, I did do a brief overview of her container choices almost exactly a year ago. Back when I wrote this week’s post.
You can still get what you’re after in that one.
Today’s, on the other hand, is all about the deliciousness within. Which, I’m sure you’ll agree, is what really counts.