Hola, mi amigos! It’s the fifteenth today and, apparently, that means mexican independence day.
So, while I don’t have anything truly mexican to offer you, I am going to be showing off a mexican-styled sauce, in keeping with the occasion. And that product is Angry Goat Pepper Co.’s Hippy Dippy Green:
One which you may well know as the second wing on Hot Ones’ eighth season but which interested me for entirely different reasons.
This is a verde sauce. Not just a green sauce – Despite that being the literal translation – but a tomatillo salsa in a bottle.
An american take on a classic mexican dip, with a few less than classic additions to spice things up a bit.
Now that it’s september, summer is practically over but I reckon that we can still eek out a just a touch more time from our british barbecue season. Which is great because I just got my hands on two new sweet and sticky sauces from Hot Headz:
But, if I’m wrong and the recent rain is here to stay, they should still pack enough smoke of their own to bring the barbecue indoors, metaphorically speaking.
I love sauces from this genre over ribs, chicken, baked beans and macaroni cheese, to name just a few uses, so they certainly won’t go to waste. Not even out of season.
And, after how much I enjoyed Hot Headz’ medium barbecue blend, I am super excited to see what they do with their mild and extreme versions.
I have very high hopes for today’s review items. Let’s see if they can hold up to them, shall we?
Happy thursday, everybody! It’s the twentieth of august and you know what that means? Absolutely nothing.
Today isn’t anything special. It’s just a normal, everyday thursday. But I do have some news for you, at last, regarding the reopening of the Chilli Alchemist. And that, my friends, is far more special than any day of the week!
As you should be able to tell from the above image, mind you, their sauces aren’t exactly as they were before and they aren’t reopening with all of them right away.
So, between Chilli of the Valley and A Bit of a Pickle, we’ve been seeing a lot of products from wales lately. That hasn’t been an intended theme but, at the same time, it’s not going to change today.
Why? Because I want to follow up last week’s sweet marmalades with something extra savoury and it just so happens to come from Jock’s Hot Sauce, across the border.
This is their only product – Their smoked habanero and garlic – and it doesn’t look like anything special but that four word description was enough to sell me on it. As well as countless others, I’m sure, since they’ve been going strong for at least half a decade.
Smoke, richness and a habanero heat sounds like a fantastic combination. So let’s see if their sauce can deliver!
Happy tuesday, spice lovers and welcome back to another fiery food review.
Recently, we’ve been looking at a lot of rather strong sauces – Anywhere from regular “hot” to pushing the upper limits of what we all know to be possible – and last week’s “mild” cranberry chocolate did nothing to bring the heat back down. So today, I’d like to show you something more medium that I’ve been holding onto for quite a while:
Hot-Headz’ own Apple Chipotle Bourbon BBQ.
I discovered this barbecue sauce all the way back in twenty-seventeen and was so impressed that I talked my local chilli shop into stocking it. But, to my dismay, it was discontinued before I could put my love for it into words online.
Only recently has it resurfaced, giving me the opportunity to talk about it oncemore, but I’m not going to let it get away from me again. So please, read on and discover what it is that makes today’s product my all time favourite from Hot-Headz.
Hey folks, I hope that you’re all holding up well in these hard times.
I am but my access to ingredients has become a lot more limited and so, I’m sad to say, you won’t be seeing the big seafood recipe that I’d had planned for this month. Instead, all I can offer you is another bout of enchiladas from my backlog. A recipe from long ago that got a little lost.
This one, like last month’s recipe, is a twist on a family favourite but, this time around, the salsa’s milder and we’re going back to beans. It’s a vegetarian version, for their sake, with almost all of its heat in the filling.
And yet, for some reason, it’s almost everywhere at christmas time. In puddings, cream, butter and biscuits, to name just a few of its applications. So, today, I’m going to be taking a common brandy recipe and taking the brandy out of it.
Hello again fiery food fans, do you remember the Cornish Chilli Company?
I know I do, because they produce a rather unusual favourite of mine. A super tart, grapefruit and vodka sauce that still stands as one of my top condiments for pizza and pub grub.
Today, though, we’re not here to talk about that product. We’re here to talk about another one:
Their smoky Chipotle Chilli Sauce. One which suggests a bright taste with its label’s colour scheme, yet full on mexican flavour with its aztec imagery and its own dark colour.
There’s a great contrast between its warm yellow label and the dark red of the sauce itself but the most interesting part about the packaging is still very much the ingredients list. Which I’ll show you if you click through to the rest of this post.