Hey folks. Having branched out to a second hot sauce importer fairly recently, I feel obliged to follow up on that post with a few more. To really show the full spectrum of suppliers.
But, of course, this post isn’t going to do that. No one post can.
Today, I’m just looking at one such company. One that brings over delicious sauces from germany and one that’s already quite close to my heart.
Today, I’m looking at Grim Reaper Foods but I’m looking at what they import, not what they make, for a change. Just be aware that the company that they stock is another slightly sweary one before you click through to read this article in full.
Today, everybody, we have a new addition to my review lineup. Another company who has sent me free sauces to sample, a mere two weeks after my last Mahi review.
Today, I’ll be introducing you to Opal Sunshine:
A small business run by one woman and her family through all the usual social media platforms. I am told that Opal has a website on the way but, in the mean time, you can find her and her sauces @sunshineopal on Facebook, Twitter and Instagram.
Happy tuesday again fiery food fans, it’s time for another smoky chipotle sauce:
This one, however – The Raven from Grim Reaper Foods – is likely to be a lot hotter than most and rather more savoury to boot.
Why? Because it’s not just smoked jalapeño. Its first chilli is actually the trinidad scorpion.
Greetings everyone and welcome back to another tuesday chilli review.
Now that we’re well into my third year, I’ve covered a lot of condiments and struck a healthy balance between local and imported foodstuffs but there’s one respect in which I’ve been a little remiss: The vast majority of my imports have come from a single company. From Hot Headz.
And sure, they are the UK’s largest chilli product importer but they aren’t the only one. So today, as a small start to setting things straight, I’m going to look at a couple of sauces from Mex Grocer instead.
Happy thursday again, folks.
Today, we’re taking another look at my Hot Ones-style line up because it’s been a whole year. Time in which the range of sauces I can pull from has changed quite dramatically. Yet my love for the show has not.
You can read all about that and see what the old line up was in last year’s post but, this time, we’re focusing solely on the sauces. So read on for what new ones I’ve chosen, which old ones have stayed and why I’ve made the decisions that I have.
Happy tuesday again, folks. Today, it’s time for another golden brown sauce.
Yet this isn’t another mustard one like earlier this month. No, today we’re looking at the last of Mahi’s table sauces and it’s a more traditional, peri peri sort.
Their Peri Peri Herb Sauce, with a claimed heat intensity of medium.
I’ve been putting it off because it didn’t look or sound like anything special but actually, upon tasting it, I think I might have unwittingly saved their best for last.
Hey again, folks. Last week we looked at a green sauce made mostly out of fruit and the two weeks before that we looked at fruity red chilli blends so, this time, to change things up a bit, we’re looking at something fruit-free and yellow.
Or at least, free from any non-pepper fruit:
Today’s item is Hot-Headz’ Naga Mustard sauce from their “Who Dares Burns” range – A superhot take on a classic mustard and chilli sauce. Which is a style I don’t feel like I feature nearly often enough.
Well, that’s two weeks of red sauces in a row. I think today might be the time to mix things up a bit with an older item. A review of something green that I tried some time ago, tweaked to match my modern standards.
It’s a green sauce with a difference, though. A coriander, lime and scotch bonnet one from Wiga Wagaa:
A company who dedicate themselves to getting full on, african-style flavour into their assorted chilli products.
Today, everyone, I have another fruity red sauce for you but, even so, it’s nothing like the one that you saw last week. No, what we’re going to be looking at this time is another of the sauces I got from Saucey Lady and one that, as a specifically UK-based reviewer, I couldn’t pass up.
You see, this sauce, known as their “Fireman’s Watch”, is primarily a blend of scotch bonnets and the one fruit that yorkshire is really known for: Rhubarb.
Hello everyone, please welcome Simpson’s Seeds back to the stage. Without the accent of their last appearance but all the same lacklustre labelling:
Today’s bottle is clad again in plain paper, with nothing but black text printed on it. And, as you can see, you can’t even read it all from one angle.
It’s a problem that we saw before with The Unusual Chutney Company’s Fiendfyre but that sauce at least had art. The only thing this one has going for it, visually, is a gold trim to its shrink wrap.
Here’s the thing, though: I got this sauce from Reading Chilli Fest. I tasted it before I bought it. I know its looks aren’t representative of what’s inside this “Arrowhead Salsa”.