Return of the Wings

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.

Hot Ones

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.

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African Green

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:

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A company who dedicate themselves to getting full on, african-style flavour into their assorted chilli products.

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Rhubarb Red

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.

FiremanBottle

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.

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More Minis

Hey everyone, you remember The Mini Jar Company, right? Well today I’m featuring them and them alone, with a couple more little jars from Reading:

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To be more specific, I have for you their Pineapple, Chilli And Mint Salsa and their Ginger & Wasabi Chutney, the latter of which doesn’t actually contain any chilli.

Between the mint in the salsa and the rhizomes in the chutney, though, both of these items focus on the sensation they create, along with their flavour. These aren’t heatless like that one marinade that Mahi sent me. They’re just a little different from the norm.

And that, my friends, is what I try my best to represent. Spice products after my own heart.

So, let’s get into the review.

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Witch Time

Happy may day, everyone! Today I’d like to celebrate a special occasion but perhaps not that one.

Instead, I’d like to talk about a lesser-known german holiday, walpurgisnacht.

It’s the night of Saint Walpurga, the last night of april and, due to my upload times, the night I’m actually posting this on. But it’s also known for being the night when the witches come out. The night when people stay indoors to avoid being spirited away, never to return.

So, with that in mind, I’d like to show you the Chilli Pepper Company’s Witches’ Brew. A sauce which is supposedly their caribbean take on Tabasco.

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Pineapple Twins

Surprise! It’s not an East Coast Chilli Co item for today’s review.

I thought about posting one today but, after cracking open a bottle to try, I realised I wanted to draw comparison with another upcoming item. One that I’m not able to showcase until early next month.

In the mean time, we’re going to take a look at a couple of items that’ve been waiting for a good moment to be discussed.

The leeds-made Pineapple, Scotch Bonnet & Sesame Oil Sauce from The Crafty Bustard and Sierra Nevada’s Salsa Picante De Chipotle-Piña, imported from either spain or california.

Honestly, I’m not really sure. The company mention both places and my spanish isn’t good enough to tell where they’re actually based.

Both are pineapple based sauces, though, and both are sweet ones with a bit of a savoury twist. Yet they both achieve that in quite different ways and with very different end results.

After all, one’s a tropical sauce with sesame and the other’s a smoked jalapeño sauce that seems like it’s going to be using its fruit for sweetness and be something of a barbecue item.

We’ll find out if that really is the case in a moment.

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The Welsh Dragon

Happy thursday folks, we’re getting close to christmas and this is a bit later than I’d originally hoped to have it but here’s the dragon’s breath:

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And yes, it’s in a sauce.

In fact, it’s a sauce you’ve already seen. It’s an updated version of The Chilli Pepper Company’s earlier, less grammatically correct “Dragons Breath”.

Whether this change is just to avoid confusion or because they seriously believe in the strain, I couldn’t say but I appreciate it. It keeps the sauce from having the name of a chilli it doesn’t contain and, more excitingly, it gives me a way to check the pepper out.

I never did manage to get a sample from either of the two people who claimed to have developed it but, while I’m still very sceptical of the dragon’s breath chilli, I’m definitely curious. I’m definitely happy to have my hands on it.

And, as the first superhot said to be literally inedible, I feel I have a duty to prove its growers wrong.

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Screaming Mango

Hey guys, it’s time for the final one of my Screaming Chimp sample sauces, their Mango & Papaya.

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And, just like last month’s, this one forgoes the brand’s main simmered tomato base in favour of a 42% mango content, supported by papaya and pineapple for an equally strong but much smoother fruitiness.

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Tropical Blood

Greetings, spice lovers, and welcome to the last of my Dragon’s Blood reviews.

There is one more item from Chilli Pepper Pete that I’ll be looking at but it’s not a part of their main line. It’s a wild stand alone item that I’m afraid you’re going to have to wait for because today, we’re looking at the Dragon’s Blood Hot Fruity Sauce.

DB Fruity
Image provided by Chilli Pepper Pete.

 

A far brighter bottle than most of the others. Maybe even than the neon product art of the Green Salsa.

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Something Cheesy

I hope you’re all enjoying the start of your weekend. I know I am.

Why? Because I’m particularly happy with this month’s recipe.

It’s a common, highly popular, streetfood item, spiced up in my own signature style and, while it was never my intention for it to be such, it’s come out as another part-italian fusion food.

We’re talking scotch bonnet mozzarella sticks, using many of the same spices as a caribbean jerk.

They’re tasty, they’re savoury and they’re more representative of jamaican food than most of my past work has been. What’s not to love?

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