Greetings, everyone, and welcome back to another look at something nice and creamy.
Last week, we saw Pepper Kitchen’s mustard sauces and how an olive oil emulsion really brought out the best in them but, this time, we’re looking at a different type of product. One that always comes with that level of creamy goodness.
We’re looking at a mayonnaise from our old friend, Mr. Vikki. Coincidentally also the first thing that I’ve had from his Hell Hot Habanero line.
Will it live up to that title or will it bear only the medium flame of his Banana Habanero chutney? And will it be just as delightfully well spiced?
This is the reason that I got in touch with the company. Not to ask for anything from them but simply to enquire about the chilli that they used.
Because, while it wasn’t outright stated anywhere on the bottle or on their website, the word “savi” certainly sounded like the kind of shorthand that you might use if you wanted to avoid the colour and copyright associated with the “red savina”. A chilli that was once considered the hottest in the world and is still arguably the hottest of habaneros.
Happy tuesday again, folks, it’s time for another little hotty.
This time, it’s Death at the Crimson Altar – One of Devon Chilli Man’s hottest, shown here in its more portable, karabiner-adorned, mini bottle. Perfect for those who want hot sauce on the go, a sample size before committing to the full thing or simply something small for christmas.
But, before we get into how it’s made, there’s something I’d like to say about the product itself.
When last I tried it, I was shocked by the heat of this sweet pickle. I rated it a three out of ten, despite my previous jars only warranting a one. That batch was far stronger than expected and now I know why.