Happy tuesday again, everyone. This week, I’ve got something wicked to show you, from down in somerset.
The “Thirsty Dog” barbecue and sweet pepper “Roco Loco” sauces, from The Wicked Chilli. One using an unusual blend of jalapeño and naga chillies to heat up its cola and smoked paprika base. While the other mixes rare rocoto chillies with a more standard, unnamed variety and some red bells, for a purer pepper flavour.
For once, though, it’s not the flavour of those rare chillies that excites me but the unique feel of the rocoto’s heat. The unique gum tingle which made me love Char Man’s Caribbean sauce and which is integral to a few specific peruvian dishes.
I’m a huge fan of that pepper and I’m really hoping that its prominent position on the label of today’s red chilli sauce means that The Wicked Chilli are using it to the fullest. Yet I’m also very curious what the unsmoked jalapeño and naga bring to the flavour of their barbecue sauce.
Welcome back, everyone! This week, I’d like to return to one of our old favourite suppliers, the Chilli Alchemist. Because they, in turn, have returned one of my old favourite items – The 💀Philosopher’s Dew!
Now known simply as their “Dew” and focussing rather more heavily on its citrus content, so I’m eager to see just how much it’s changed. But, same sauce or not, it won’t be alone in today’s review.
Russell, the current company owner, has added another new product to the range, alongside it. And this one appears to be all his own:
A “Gold” sauce which, rather than taking after the old 💀Aurum, promises to be a fruity, pineapple sriracha. Much like the redone Dorset Punch.
Let’s take a closer look at the pair, shall we?
Happy tuesday again, everyone. Today, there’s one last little freebie that I have to feature, before the year is out. So go ahead and take a look at this crazy concoction, sent to me by Alkemio Kitchen:
Its labelling may look the same as all of the company’s others but this brown sauce is their Strawberry, Roasted Pepper + Tamarind Sriracha. Which is a highly peculiar, yet enticing, jumble of words. Especially given how much I enjoyed the blend of savoury red peppers and sweet strawberry in The FBI’s Ball Breaker.
Have I saved the best for last? Not intentionally but perhaps I have.
Let’s take a closer look.
Hey folks, welcome back to another of my rare thursday reviews. Reviews that I do specifically when I have an exciting item not sold in the UK, something which is claimed to be inedible or something that has undergone a major recipe change.
Today, I believe that what I have for you falls into the third category. Though the situation is a little weird, this time, because our new, fruit-based “Punch” doesn’t quite share its name with Dorset Chilli Shop’s old one. And the ingredients and design are so vastly different from that 💀“Dorset Punch”💀 that it could easily be considered a whole new product. Even if it doesn’t seem like its makers actually see it that way.
To show you what I mean, here’s a brief look at the bottle before I get into what’s changed:
And I should probably also mention The Chilli Alchemist‘s new Gold, which seems like it very may well be the same sauce in a bigger, prettier bottle.
Today I have my third fling with Aussie Hot Sauces – The australian import company known for carrying both 🔥Bunsters🔥 and Byron Bay. Of which the first was even featured on Hot Ones.
Yet Bunsters’ Black Label was a number seven on the show and today we’re looking at a full on nine. One of the hottest sauces to ever be made with the current range of record-level chillies.
This is Dingo Sauce Co.’s Widow Maker. A condiment claimed to be fifteen out of ten on the company’s own scale. But I did also pick up a nice six, for those of you who might find that intimidating.
A more medium heat, smoked sriracha, if its label is to be believed.
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 square bottle line. 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, 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.
Hello again, everyone. I hope that you’re all staying safe and doing well and I hope that you managed to eke out at least a little enjoyment from this year’s stay at home halloween.
Personally, I spent the whole week working, harder than ever, to bring you videos and recipes. So, for my first november review, I’d like to talk about something simple and relatively easy to write about. Yet not at the cost of flavour.
These two are from a company that I featured a long time ago – Marie Sharp’s – but they’re very different to the previous sauce. Far less green and far less cactussy.
So, the question is, will her Pure Mango Habanero and Original Garlic taste just as fresh? And will their lack of nopal make me like them more?
Read on to find out.
Hey folks, happy sunday! Today, I’d like to share with you all a new recipe from my buddy, PixelTea. But, unlike his last, it is in no way themed around the Super Smash Bros. Series.
This sweet and savoury, sriracha-candied cashew recipe comes to us courtesy of his community discord server. And, more specifically, his “quarantine cooking” section, meant for sharing simple, lockdown-friendly creations featuring readily available and long life ingredients.
Which is probably why today’s deliciously dark nuts focus so heavily on their fermented, asian flavour.
A flavour which doesn’t let slip their simplicity in the slightest and is simply too good not to pass on to you readers.
Hey fiery food fans. Today’s recipe has a bit of a misleading title.
I’m calling this post “Red Hot Velvet Rings” but the end result isn’t stunningly hot. Or even red in appearance.
What it is is a hotter, more savoury take on red velvet onion rings – An old craze that I still find baffling.
But just because coating onion rings in something as sweet as actual cake batter seems strange to me doesn’t stop the thought of a smooth, milky, fluffy, cake-like texture surrounding a ring with a little bit of bite left from making me salivate.
The feel of cake-battered onion rings was so tempting I just had to try it and, with the shade produced by deep frying red food colouring already making the originals look spicy, I knew it had to be a blog recipe.
So I went out and bought myself some sriracha to experiment.