Hey folks, it’s that time of year again. The first thursday of september, on which I write my yearly homage to the Hot Ones YouTube show, designed to give you all an alternative and far more UK-friendly version of their ten sauce line-up.
Last year, I went a little off the rails with the most out there product selection that I could but, for today’s fifth round, I want to be a tiny bit more down to earth. To still pull a whole host of delicious finds from out of my review catalogue, yet also stick a little closer to the real show and bring back a few old favourite producers, in the process.
So, with that in mind, I’m going to kick things off with one of my all time favourite companies and see how things go from there.
Hey folks, I hope you’re ready for another heaping helping of hot because, this week, I’m back with not one, not two but three fiery jerk blends, featuring everything from the traditional scotch bonnet to one of the UK’s absolute hottest. And every single one of them comes from a company that I know and love!
Hot Pods, Alkemio Kitchen, Daddy Cool’s and even Cliff, the Devon Chilli Man, are all represented among today’s trio and I’m looking forward to the lot. But, even so, one particular product stands out. And not just in its appearance…
Hello again, everyone. We’ve been looking at some serious hot stuff lately and, if I’m honest with you, I really have been suffering from it. It’s been hard work, assessing the flavours of and writing about such brutal products. So, this week, I’d like to swing the pendulum back the other way and show you something incredibly mild, instead:
This is Silli Chilly – A weirdly spelt chilli jam from our good friend, Stephen Dixon, over at Hot Pods. And it’s quite unlike anything else that I’ve ever tried.
This is not a post that I was planning to write but, today, I have some fantastic news to share: I’ve got my first affiliate link. And it’s not from the company that I was expecting.
The one that I’ll be featuring is Alkemio Kitchen, who you’ve seen a couple of reviews for, in recentweeks, and are just now making their way onto Kickstarter. So, if you’ve liked what you’ve seen, so far, please do use 💰this link💰 or the one in my sidebar to go check them out and support both me and the company.
Or read on, to find out more about them and what this means for my reviews.
So, dear readers, we’ve seen both black garlic and sriracha quite recently but, this week, we’re seeing them together. Looking at an actual black garlic sriracha that just got released.
Which, because it’s such a garlic-forward style of sauce to begin with, should really highlight the difference between the regular root and its own blackened bulbs. Though, I’ll admit, that’s only half of why I’m excited for this one.
The other half is its maker – Daddy Cool’s – who’ve put out at tonne of great products, all throughout the half decade that I’ve been blogging. You can find more on them in my sidebar, to the right, but the short of it is that this is the latest entry into their squarebottleline. Which, up until now, has been nothing short of amazing.
So obviously I had to jump on this sriracha the second that it hit metaphorical shelves. Because my expectations are through the roof. But don’t think that I’m going to go easy on it if they aren’t met, either.
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?
Hey folks, welcome back. I hope that you’ve all had a wonderful christmas – Or whatever winter holiday you celebrate – despite this year’s limitations, and that you and all of your family and friends are keeping well.
I know that I’m a lot more fortunate than many of you, to still be living with most of my loved ones, but I hope that you haven’t been out spreading the virus and getting yourself on the naughty list. Because, while I’m sure that we can all get up to some mischief, from time to time, that’s the kind which risks the lives of others. Not the fun kind that I’m looking to highlight with today’s product pair.
No, these scotch bonnet and fatalii sauces are simply labelled with a sweary pun on their dog-based branding. They aren’t hurting anyone.
So, if you’ve been a good little elf and you’re old enough to appreciate the bad language, do click on through to the main post to see the uncensored bottles.
Welcome back, everyone, to yet another review of a generous company’s free samples.
This week, they’re from Foraged Fire, who, unlike my lasttwo features, are entirely new to me. A company that I’d barely heard of, before their owner got in touch, but one that I’m super excited to show you.
Every single one of their products contains at least one major talking point. And I have three of them!
Each of these items is easily special enough to warrant its own post and, at any other time of year, I’d definitely split them up. But we’ve just entered into december and it’s mere days until my christmas recap. So I’m taking this opportunity to talk about all three because, if they’re as special as they sound, they’ll all deserve my holiday recommendation.
Sup dudes, it’s time for that Chillichup that I mentioned. Time that I finally talked about Carrington’s milder, more ketchupy, main product.
But, since I didn’t much care for their harissa, I’m going to throw another, far hotter, ketchup into the mix, as well, from a company that I’ve previously enjoyed without fail. Hot Face Sauces’ Killer Ketchup, adorned with the seasonally appropriate mask of horror movie classic, Jason Vorhees:
That way I can be sure that at least one of today’s items will be worth recommending.