Happy tuesday again, everyone! Today, I’d like to welcome back to the stage The Bonnie Sauce Co., who previously wowed me with an excellent and unexpectedly herby Smoky Chipotle sauce.
This week, they return with something (or things) a little bit hotter. Two more products which, just like in last week’s review, highlight the difference between scotch bonnets and habaneros.
But, as you can see from the photos above, these are not the same yellow pepper sauces and their use of red chilli changes the equation quite considerably. Let’s give them a go and find out how, shall we?
Hey folks, this one’s a little bit of a last minute review. Not because I didn’t have anything to show you – I’ve got plenty of products in reserve – but because I only just realised that my last two purchases from Pembrokeshire Chilli Farm might not be a great fit for the dry january that some celebrate. Not when they’re two of the booziest hot sauces that I’ve ever tasted.
So their return can be something for you all to look forward to, come next month, but, today, I’m focussing on another former feature: Doctor Burnörium’s Psycho Juice.
And, this time around, the good doc has graced us with something a little bit different. A beautiful-looking sauce that’s more bonnet than scotch and far from his usual, red shade.
Hey folks, I know that it’s the fourth today but it’s still my first review since december. So happy new year!
This time around, the postal service has been a little more on point and I’ve been a little more prepared, as well. Meaning that I’ve got not one, not two but a whopping three different green chilli sauces to show off. Each from a producer who’s work is entirely new to me and who uses a highly unusual ingredient, as well.
For the start of twenty twenty-two, I bring you Great Scott Hot Sauce’s Apple, Gooseberry & Serrano, Orriss & Son’s jalapeño and nettle “Fresh Tendrils” and Mack Chilli’s Jalapearno. Which is an awful portmanteaux but definitely gets its key ingredients across.
Here’s how the lot of them look:
Alright everybody, it’s my last post of twenty twenty-one and we’re now in that weird nothing period between the big winter holidays. So I feel like I’m fighting the inevitable here but I still want to at least try to make this post memorable and end the year on a high point.
To that end, I’ve gathered together three of the potentially hottest natural sauces on the planet:
Daddy Cool‘s Final Destination, made with everything from habanero up to hurt berry – A new FG Jigsaw hybrid, said to far exceed the heat of the reaper.
Chilli Bob‘s Dragon‘s Breath Chilli Sauce, crafted from a similarly named pepper that we’ve already established surpassed that current record holder. Yet haven’t seen in anything pure enough to shift the upper limits of my scale just yet.
And Badger’s Chilli Kitchen’s Armageddon The End, with a whopping eighty percent armageddon chilli, making it the most chilli-centric sauce of the lot.
Any one of these three could be the new top of nature but which, if any, actually will?
It’s time to find out!
Happy solstice, everyone! I’m not doing anything special for the holiday – Or at least, not online – but I do have a rather special sauce to show you, all the same. One that matches the idealised colour of the season, even if I’ve only actually seen two white christmases in my whole life.
This is the White Fatality, from Pika Pika, and it very much lives up to its name, with a beautiful ivory colouration that’s completely unlike any other chilli product. But it’s not just that that makes it special – At least, not to me – because the second half of its name refers specifically to the rare chilli within. One which I first tasted right around the time when this blog began and I’ve been searching tirelessly for it ever since.
It is, of course, the white fatalii. An obscure and beautifully pale variant of the much more common yellow strain, with its own distinctive taste. Smooth, fresh and both slightly wheaty and slightly like clotted cream. Yet still very much its own unique thing. And just as very hot.
After years of searching, I’d all but given up hope of ever seeing it again. Yet here we are, witnessing my long lost love’s return in sauce form. Will they be all that I remember?
Happy tuesday again, everyone. Today, there’s one last little freebie that I have to feature, before the year is out. So go ahead and take a look at this crazy concoction, sent to me by Alkemio Kitchen:
Its labelling may look the same as all of the company’s others but this brown sauce is their Strawberry, Roasted Pepper + Tamarind Sriracha. Which is a highly peculiar, yet enticing, jumble of words. Especially given how much I enjoyed the blend of savoury red peppers and sweet strawberry in The FBI’s Ball Breaker.
Have I saved the best for last? Not intentionally but perhaps I have.
Let’s take a closer look.
Hey folks, welcome back to another of my rare thursday reviews. Reviews that I do specifically when I have an exciting item not sold in the UK, something which is claimed to be inedible or something that has undergone a major recipe change.
Today, I believe that what I have for you falls into the third category. Though the situation is a little weird, this time, because our new, fruit-based “Punch” doesn’t quite share its name with Dorset Chilli Shop’s old one. And the ingredients and design are so vastly different from that 💀“Dorset Punch”💀 that it could easily be considered a whole new product. Even if it doesn’t seem like its makers actually see it that way.
To show you what I mean, here’s a brief look at the bottle before I get into what’s changed:
Hey folks, how’s it going? Today, I thought I’d give Pembrokeshire Chilli Farm another go, given how much I enjoyed them last time, and what could be a better fit for the current winter holiday season than a spicy jam specifically designed to go with turkey?
But I’m not talking cranberry. Oh no, that’s already been done. I’m talking about their Chilli Bakewell Jam:
A sweet blend of peppers, cherries and almond essence, made to taste like the the classic tarts.
Let’s see if it does, shall we?
And just like that, folks, we have a theme. Not one that I ever intended, mind you. I didn’t mean to go on a binge, revisiting a bunch of old favourites.
My second shot at the EEC‘s 🔥chance🔥 just so happened to coincide with a new release from Opal Sunshine that may or may not end up being limited edition. So I had to get that review out quickly and I’m having to do the same with today’s pair, too. If only because one of them might not last, otherwise.
I’m talking about the two most recent additions to Haskhell’s line-up – Their Piquante and their Horseradish:
One made with ghost pepper, for some serious heat, and the other chock full of one of my favourite mild chillies – The sweet and succulent malawi picanté. More commonly known by its brand name, Peppadew.
Hello again, everyone, and happy tuesday!
Just last weekend, we revisited an old friend of the site and had some fun with one of my favourites. But, today, I’m hoping to enjoy something new and special from another former feature.
This is “Blackman Eddy’s”, from Opal Sunshine. A company who I’ve not seen or heard from since she sent me her main line-up. But, when her fourth sauce appeared on my social media, I just knew that I had give it a go. Because it’s completely different from the pepper and carrot-forward blends that I’ve previously seen from belizean cuisine.
This is a black garlic sauce, with dates, tamarind and avocado oil, for flavour. And, while it does pack the hottest chilli of any of Opal’s products, it’s far from the first thing on her ingredients list.
So I’m really curious to see how such a unique and not so chilli-forward, belizean-style sauce will taste.