Hey there folks, today we’ve got a little surprise freebie. A certain something from a company that needed no special introduction post because they only make the one product.
It’s an interesting one, though, and a pretty big name to boot:
This is Matt Tangent’s Bang Bang Chilli Oil and I’ve been wanting to talk about it for a while but there’s a second little something today that I’ve wanted to mention for even longer: The little bottle on the side that inspired Matt’s signature creation.
It’s that time again, everyone. Time for my recipe of the month. And this month, I’m going to be using one of the peppers that I picked up in challock.
The cereja roxa*.
Why? Well, two reasons really. One, they’re starting to look a little old and wrinkly so I really do need to use up the last of them. And two, I was wanting to revisit this dish anyway and I thought that it would be the perfect fit for such a fruity chilli.
If, however, you don’t have access to the cereja roxa or its relatives, today’s curry will still work great with the scotch bonnet’s more savoury, earthy fruitiness. Just don’t expect it to have the same light and refreshing top notes.
Because, despite being a rather gentle flavour, this rare pepper really pulls its weight when cooked into my passion fruit dansak.
And yes, this is a dish that I’m rehashing but it’s one that you’ve never seen before. One that I first made for a shokugeki, prior to ever writing this blog.
It was formulated to showcase lentils as an ingredient, without sitting heavily on the stomach like a full on daal, and it was created to capture the hearts of vegetarian chilli lovers, without relying on overly rich additions like soy or black garlic.
It was a winner at the time but, with the light and refreshing quality of its new chilli and a few years worth of refined cooking techniques, today’s version is greater than it ever was before. I just know that you’ll love it.
Hello again, folks, it’s time for a bit of sunshine. Opal Sunshine.
Today, we have the first of the sauces that she sent me and, in my mind at least, it makes sense to start with her first. Her original.
And, while I will talk about its packaging later on in this post, I want to talk about that name a little more before I do so. About what “Original habanero pepper sauce” suggests to me and how its flavour defies all expectation.
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.
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.
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.
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:
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.
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.
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.