Summer Fruit

Hey folks, I hope that you’re all enjoying the summer sun.

Today, I have for you some rather summery sauces that I picked up a little over two summers ago. A pair of highly fruity products that I tried all the way back at Reading Chilli Fest and have been just waiting to post my review of.

But, between freebies, newer items and the fact that I wanted to spread such fruity sauces out, it’s only now that you’re finally seeing this pair. The final pair, in fact, of Mango sauces from that event:

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Both from companies that we’ve seen before and both from companies who’s fruitier items have impressed me in the past.

How will these two, in particular, compare, though, to the oodles of other mango sauces on the market?

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Killer Ketchup

Greetings, spice fans, and welcome back to another month of fiery food reviews. As we enter into july, I’m finally caving to pressure and throwing a spotlight on the ketchup that Daddy Cool has been bugging me about. His Ketch the Reaper:

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A chilli ketchup made with the current world record chilli but apparently still suitable for beginners.

After Farraday’s “mild” sauce, I’m a little sceptical of anything that claims to be both reaper and a sensible heat. Yet Encona came pretty close to a satisfying world record chilli sauce for the general public and, in doing so, made for my all time most read review. It would be remiss of me not to try the artisan equivalent and, considering who’s making it, my hopes are high.

I have never had a bad product from Daddy Cool’s before and I have no reason to believe that that will change today.

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Hopping to It

Alright, everyone, you’ve heard of hot sauce but, today, we’re looking at hop sauce. A green and herby bird’s eye blend from Hop Burns & Black. The most well known chilli retailer in london.

I picked up a few things, when I was last there, but today’s “Hoptimo” is special. Not just because it contains hops but also because it’s a custom creation from Slow Richie’s and Brick Brewery, made specially for the store. This is a Hop Burns exclusive:

Hoptimo

But it does, indeed, contain hops. The signature ingredient in one of the shop owners’ other passions: Craft beer.

And, in this review, we’re going to find out what those hops do for hot sauce flavour.

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Hot & Bothered

It’s my birthday again! Today, I turn twenty-seven and, like every other year, I rate some extract sauces. Ultra-hot chilli products that surpass the natural limits of my scale by using a chemical concentrate of chilli’s capsaicin.

So, while I would normally bring you a recipe post on a weekend, like this, I’m putting my cooking on hold for a bonus review of my annual suffering.

Yet I have something a little different for you, this year. A sauce that comes not from an artisan chilli company but from the garlic specialists of the Isle of Wight:

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The Garlic Farm’s fang melting “Vampire Botherer” – To my knowledge, the only ever craft sauce to blend green chilli and chilli extract.

It’s not going to be as insane as today’s other item, given that a mere tenth of a percent of it is actually capsaicin concentrate, but I feel like its uniqueness is worth addressing, before I dive head first into the real deep end of the Five Finger Death Punch.

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Spanish Superfruit

What’s up fiery food fans? My name’s Coran Sloss and, if this sounds like the start of a Youtube video, I’m very sorry but there is a good reason for it.

You see, today’s product is one that’s going to hold a special place in my heart, whether I wind up liking it or not, so I really aught to give you a bit of backstory to explain why.

As you’re hopefully all aware, this is a UK-centric recipe and review site, for the simple reason that I’m from the UK. More specifically, though, I’m british. British through and through.

I was born in scotland, I grew up in england, my humour is both pun-based and cynical and I speak only one language fluently. Yet my name is anything but typical of the country or countries that I call home.

My given name, Coran, comes from my mother’s irish heritage and, while similarly celtic, my surname is from my dad’s side, by way of america.

Both of my parents were well travelled and, between the two of them, they spoke more or less every major language in europe. And a few beyond.

It is from them that I have picked up my rudimentary german, french, italian and spanish – Enough to read an ingredients list, even if I can’t manage much more – and my interest in other cultures is likely their influence as well. My interest in weird fruit, though? That comes from slightly further afield.

In recent times, it has been spurred on by anime, my love of fruity hot sauce and a friend that I made on youtube but, even back in high school, I was buying dragonfruit, horned melons and yellow tomatoes to see what they were like.

And, before that, I had a grandma with a house in spain. One with a garden that grew something that you’ve probably never heard of. Nesparos – The key ingredient in today’s sauce and a fruit that I’ve not had since childhood.

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Curry in a Bottle

Welcome to june, everyone. To kick this month off in a rather special way, I’m looking at a pair of imported hot sauces that harken back to the dreams of my youth.

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Byron Bay’s Fiery Coconut Chilli Sauce, imported from australia by my good friend Matt Tangent, of Aussie Hot Sauces. And Hell’s Kitchen’s Rockin’ Rasta from the US, first imported by Russel of Grim Reaper Foods but, more recently, picked up by the UK’s largest importers, Hot-Headz.

And, if you’re one of my UK readers, you might recognise the coconut sauce on the left. It may be made in australia now but, until about a year ago, Byron Bay had a partner company producing it over here, as well. Matt actually brought this one over at my request, since I really wanted to talk about it. Thanks dude!

Yet, as excited as I am for the return of the Byron Bay range, theirs isn’t the only sauce on display today. Or even the only coconut one.

Neither of today’s items are quite the korma in a bottle that young me wished for but both are delicious, creamy, rich and sweet, coconut-based, curry sauces, all the same. Ones that my ten-year-old self would have been overjoyed to own.

So the question is: Do they still hold up to the more refined tastes of my mid-twenties?

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Dorset Berries

What’s up my fellow chilli lovers? This week, we’re looking at the fourth and final product that I picked up from Saucey Lady in reading.

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It has the exact same label as her other three so, much as I find Kaz’ logo amusing, I won’t be talking about it again today. And nor, for that matter, will I be mentioning the bottles that you can buy it in, since they were also discussed previously.

This week’s post is going to be all about the flavour, texture, heat and aroma of the sauce inside. The bit that matters most.

So let’s get on with it, shall we?

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Not So Great Ape

Happy tuesday again, everyone. It’s been over a year since I last mentioned today’s company but their name is one that I’ll never forget and their marmalade was darn good as well.

This week, The Chillees – Nick and Francine Lee’s punny little business – makes its return to my table with their Orangatongue Tingler.

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An orange habanero sauce that their three out of five rating suggests may, in fact, be more than just a tongue tingler.

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Hot & Cool

As one bottle reaches its end, another two come to light. For today, dear readers, we’re taking another look at Daddy Cool’s. At his Ghost Pepper Extreme and Jeepers Reapers Revenge.

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Two of his hottest sauces, both in rather more current packaging than my past reviews, yet absolutely nothing to do with 📽️ the other Jeepers Reapers 📽️ that I tried. And still equally unrelated to Star wars.

But, while these sauces may be made for heat, they have a lot more going on than just that.

The Ghost Pepper Extreme is made with butternut squash, coconut water and an assortment of smoked ingredients to enhance the bhut’s flavour, while Jeepers Reapers Revenge contains scotch bonnet, roasted tomato and papaya to compliment its reaper chilli. I can’t say that I fully understand what that means for either but, having had Steve Cooley’s products before, I’m expecting the best.

Especially as this is only the second reaper sauce that I’ve seen boast a great taste award.

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A Very Attractive Sandwich

Happy Star Wars day, everyone! Today’s post has absolutely nothing to do with George Lucas’ famous franchise but my generation was one that grew up in the wake of the original trilogy, receiving every ounce of second-hand excitement imaginable in the run up to Episode One.

And, since I was young enough to enjoy that movie and the games that it spawned, Star Wars has been a positive part of my life for as long as I can remember. I may not be as obsessed with it as some reviewers but I have a lot of respect for the series, all the same, and I just have to acknowledge that today’s date is may the fourth.

Now let’s get on with this weekend’s main feature: A quick and easy, yet utterly delicious egg mayo recipe, featuring Daddy Cool’s Fatalii Attraction.

Because, now that I’m coming to the end of my third bottle, I feel like I should show you how I use the stuff.

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