Today I have my third fling with Aussie Hot Sauces – The australian import company known for carrying both 🔥Bunsters🔥 and Byron Bay. Of which the first was even featured on Hot Ones.
Yet Bunsters’ Black Label was a number seven on the show and today we’re looking at a full on nine. One of the hottest sauces to ever be made with the current range of record-level chillies.
This is Dingo Sauce Co.’s Widow Maker. A condiment claimed to be fifteen out of ten on the company’s own scale. But I did also pick up a nice six, for those of you who might find that intimidating.
A more medium heat, smoked sriracha, if its label is to be believed.
Dydd mawrth da, annwyl ddarllenwyr. Do you remember the dragon’s breath chilli?
Well, as it turns out, that pepper wasn’t nearly as welsh as my opening sentence. Or as the guy who named it.
It may have been presented to the world by a welsh gardener, named Mike Smith, but its actual grower was a Neal Price, from nottingham, who runs Chilli Bobs. A company that I know from this year’s lunar new year feature, among other items, and one who’ve given me something new and special to show you, this week. Bred from that infamous strain of theirs.
This is the Chimera Chilli Sauce – named for its new, hybrid pepper – and it’s made from very little else. Yet its flavour still excites me, because of how much I enjoyed the dragon’s breath, last time, and how its colour is unlike anything that I’ve tried before.
Hello again, heat eaters!
Today, I have a rather unusual feature for you all. One which, unlike most of my finds, comes from a local supermarket and a very well known brand.
You see, I got a bit of a tip-off, recently. One of my readers mentioned that they’d seen a new carolina reaper sauce, in the wild, from one of Encona’s caribbean-style rivals. And I got curious.
But what really sold me on this particular product was actually its ingredients list:
Carolina Reaper Peppers (60%), Water, Sugar Cane Vinegar, Salt, Onion, Limes, Garlic, Antioxidant: Ascorbic Acid, Thickener: Xanthan Gum
Sixty percent reaper, at big brand prices, is completely unheard of! So, if Tropical Sun can deliver on everything that the number implies, this isn’t just going to be a hell of a hot sauce. It’s going to be a complete game changer!
So twenty-nineteen is on the way out, dear readers, and today is all that remains of it. But I do have one last sauce to show you, before the year is done.
It’s a special one, too. The very first to use Tesco’s latest attempt at the world record: The Armageddon pepper.
Upon release, this superhot was actually claimed to be milder than the reaper but, as most professional growers will tell you, later crops average hotter chillies. Tesco and their grower, Love My Chillies, were expecting it to make up the difference towards the end of twenty-nineteen’s growing season, though I’ve seen no word on whether or not it really did.
So I don’t know if this is now the hottest pepper in the world but I do know what today’s bottle says. It says that this is Brighton Hot Stuff‘s hottest sauce, made with habaneros, reapers, moruga scorpions, ghosts and the armageddon from which it gets its name. A huge range of red chillies, from hot to world record level and possibly even beyond.
Let’s take a closer look at it.
Hello there, everybody. Last week we looked at a few jams and one of them was really rather hot. It wasn’t super hot, though, despite using superhot chillies, so, today, we’re gonna go hotter. And we’re going to do it with a similar product type: Thai sweet sauces.
Essentially just bottles of pourable chilli jam.
We’ll start off mild, with Wiltshire Chilli Farm’s hungarian hot wax version, but quickly take a flying leap into the extreme with their Trinidad Scorpion sauce, recently featured on Hot Ones. Then, to finish off, we’re going to look at a very special breed of reaper from Chillis Galore.
It’s going to be a wild ride but I’ll have sweetness to balance out my suffering and I’ll make it through, as I always do, to bring you my thoughts on the whole lot.
Let’s get started!