Hey folks, we’ve had a whole bunch of rather hot products, these last two weeks, so today I thought I’d switch it up with something milder: Pure chillies!
No, I haven’t gone insane. Or at least, not any more so than normal. These jars are filled with jalapeños. Mild pepper, potentially made even tamer by being candied.
And, unlike the 📽️caramel flavoured ones📽️ that I got from Daddy Cool’s, they come in two different colours. As well as a most unexpected strawberry jam.
Because, as it turns out, Haynes Gourmet aren’t quite the condiment company that I first took them for. They’re candied chilli specialists and every single of of their creations uses that same, sweet and spicy base.
So let’s try it out, shall we.
Happy tuesday, everyone. Several months back, I showed you all a brand new sweet chilli sauce from Brighton Hot Stuff and, when I did, I mentioned that it came free with one of my orders.
Well, this week, I think that it’s finally time that I showed you what that order was. Along with another little freebie that they’ve sent me since:
Today, we have two rather intriguing items from them – A habanero-based lychee sauce, drawing upon the company’s chinese heritage, and a mixed chilli and buckfast blend, made in conjunction with Super Nothing TV.
Both of which promise to be rather fruity in most unorthodox ways.
Hello again, my fellow freaks.
Today, we’re going to take a look at another trio of american imports. The new range from rock legend and fellow madman, Alice Cooper:
Though their actual manufacturer turns out to be one of our previous features. The well-known and highly regarded company that is CaJohn’s.
Previously, I was a big fan of their 7-pot primo sauce, until the fakeness of it’s lemon oil came through. So I’m interested to see how CaJohn’s handle the serrano, habanero and reaper in today’s products and whether they’ll taste just that little bit more real.
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?
What’s up my dudes?
Last week, we had a very surprising find from a large, supermarket brand and it was packed full of absurd, carolina reaper heat. So, today, I figured we’d turn things around a tad and try looking at a rather more sensible and flavour-focussed product from a friend of a friend’s ex. An item that even I wouldn’t know about, had I not stayed in touch with Lord Grim’s former girlfriend.
This is the Fermented Chilli Hot Sauce from Rad Dude Sauces and its artwork sure is intense, despite its lack of colour, but that’s not how it came to me.
No, Rad Dude Sauces are, in fact, a part of a larger company – If you can call it that. A two man business, known as Rad Dude Foods, who run a sandwich shop in sheffield.
The sauce is – Or was – their side project. A nice, artisan alternative to Tabasco, made to spice up their already rather stacked-looking subs. Yet now, with the state of the world being what it is, sauce sales have gone online and appear to have become their new focus. Wrapped up just like their lunches once were.
A fun little nod to the origins of today’s sauce.
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.
Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.
Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.
These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.
So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?
Read on to find out.
What’s up my fiery food fans? As you all know by now, I’m a lover of all things weird and wonderful – A freak, you could say – and I started this site to explore the crazy flavours in chilli sauce.
Yet we all need a break, from time to time, so today I’m trying something simple. Something with only three, ordinary ingredients:
This is South Devon Chilli Farm’s Peruvian blend and those ingredients are:
Fresh Aji Chillies (60%), Spirit Vinegar, Salt.
It’s an incredibly simple sauce but its purity is high and it highlights a regional pepper strain. So let’s see how different that peruvian variety tastes, shall we?
Happy pancake day again, everybody! It’s time for my favourite food-based holiday oncemore and, this time, I’m featuring not just one syrup but two. Two different flavours from the Chilli Brothers:
Not that you can tell the pair apart at first glance. Or even second or third.
No, their weapons-grade bottles are identical in all but the ingredients lists, making it real hard to know what you’re grabbing off the shelf. And, unfortunately, I can’t help you with that.
What I can help you with, though, is knowing what each variety brings to the table. So that you at least know which one you should be grabbing for your pancakes, if any.
Merry christmas, everyone! Or christmas eve, I suppose, but it’s the closest that I’m going to get, what with my weekly, tuesday upload schedule. And I’m doing a themed post either way!
Why? Because I don’t make a penny from my blog work. I do this all for my own enjoyment. My passion for my craft and for others’ craft sauce.
It may seem cheesy to some of you but it’s a tonne of fun, for me, to break from the norm and force my writing to fit a secondary topic. Be it a holiday, a recent film or just a game that I’m into. And it’s even better when I get to explain a lesser known celebration, like walpurgis nacht.
I’m going to keep doing these seasonal specials and I’ll try my best to make them as topical as I can but today’s something of a weird one.
I can’t show you something all christmas gifty or suited for xmas eating, because no small business is going to offer next day delivery on the biggest holiday of the year. It has to be something that’ll still be relevant in the months to come, so here’s what I’ve come up with:
The three ghosts of christmas.
Only, instead of past, present and future, we have Hot-Headz, Morrisons and Meat Lust. All three making full use of the legendary first superhot, yet each bringing its own flavour, texture and price point to the party.
Read on to see what I make of them.