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.
So the theme for this week has been green and I’m going to carry that on today as I take you through a strange twist on a tomatillo salsa, adapted slightly from the work of Hunter, Angler, Gardener, Cook.
It’s a recipe that I employed because it uses a large amount of mexican epaƶoté in its fresh form – Rather than the dried stuff that I’m used to – and I had recently received a bulk amount, on import from holland. Along with some unusual peppers that you’ll be seeing soon.
As it turns out, the fresh herb is quite different from the dry and that difference stands out wonderfully in this verde but the plant does come with its fair share of warnings. Since, while it aids digestion, in small quantities, it can seriously hurt the gut, if overdosed upon.
I’m not going to go into too much detail on that in this post, given that the original recipe writers know more about the herb than I, but I will urge you to read what they have to say about their salsa before making it for yourself. As well as maybe not eating it all alone, since it’s pretty potently epaƶoté.
In fact, you might want to skip out on today’s recipe, altogether, if you have any pre-existing digestive problems. But, if not, it won’t hurt to try it and it’ll provide you with a unique look at mexican cooking.
Despite how traditional it is, this blend of fresh, charred and roasted greenery tastes like nothing else!
Hello again everyone, I hope you’ve had a great week. Mine was comparatively quiet but it’s been a good one, if a tad too heavy on the salsa near the end.
Why? Because I recently stumbled upon a discussion of certain a mexican restaurant in the states and what exactly went into their tomatillo salsa. I had no vested interest in the outcome, having never visited Abuelo’s and living roughly 6 timezones away from it, but I was curious about some of the recipes that came up.
Green chilli, herbs and pineapple have always piqued my interest as a combination and adding tomatillos only makes it more enticingly out there. But what if that were kiwi?
Well, I set to work testing out a few variations and kind of overdid things but here’s what I found out:
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.
Greetings everyone and welcome back to another tuesday chilli review.
Now that we’re well into my third year, I’ve covered a lot of condiments and struck a healthy balance between local and imported foodstuffs but there’s one respect in which I’ve been a little remiss: The vast majority of my imports have come from a single company. From Hot Headz.
And sure, they are the UK’s largest chilli product importer but they aren’t the only one. So today, as a small start to setting things straight, I’m going to look at a couple of sauces from Mex Grocer instead.
Hello again spice lovers, this week we’re going to look at another of my samples from Chilli Pepper Pete and, like the Zhoug, it’s one of their milder ones.
Emphasis on the “er”, of course, because, as I mentioned back in my overview, Chilli Pepper Pete doesn’t actually do anything below medium. Which makes today’s offering rather hot when compared to other, similarly coloured sauces.
That’s right, it’s a green one. And, unlike the Zhoug, it’s not getting its colour from fresh herbs.
No, it’s using tomatilloes and green chillies to make a salsa verde. One that I’m sure you’ll agree, once we talk about its other ingredients, is far from ordinary.