So, seeing as we’re on a bit of a downward trend now, heat-wise, how about we take this week to look at a milder style of condiment? One with chillies, yes, but focussed at least as much on its tomato content as its spice.
Today’s pair come to us from Pip’s and Boom Sauce, both of whom I’ve featured exactly once before. Yet it’s been a good few months since the last of those reviews and neither of this one’s products are the chocolate, verde or ginger-based hot sauce that we previously witnessed.
Instead, as we move into july, I want to take a look at their ketchups and see just how much difference the trinidadian spices and classic cocktail theming make. Giving Pip’s Bloody Mary and the Boom Sauce Hot Chup a fair whack, in order to see what makes them tick and what separates them from the rest of the pack.
Hello again everyone and happy white day! I know I’m technically a day late for japan’s most chocolate-themed holiday but that’s just how my schedule panned out. And don’t worry, I’ve got the goods:
Boom Sauce’s Fix Up D’Heat chocolate and the trinidadian-style hot sauce from which it gets its name. Based on an old family recipe.
Today, I’m going to start with that sauce, so that I really know what I’m looking for when I taste it in the chocolate. So it only makes sense to take a closer look at its bottle:
So, folks, I talked a bit about Carrington’s Flaming Chup in last week’s harissa review and I thought that that would be a great excuse to follow up with another of their products, today. A post on their Chillichup, which I’ve had in reserve for a while.
Then Encona came along, however, with an even more ketchup-y rework of their old “Carolina Reaper Sauce”. And I just couldn’t do it.
Two ketchups in a row was too much. So, instead, here are couple of other sauces that I’ve had on the back burner for a bit. The original and chipotle versions of Ooft!, from Island Girl Ltd:
Another small company, run by a couple in scotland, using an old, trinidadian family recipe. Though not, perhaps, the mustard-based one you might expect.
No, today’s sauce gets its extra zing from a large, white radish, known as either daikon or mooli, depending on your region. And that, my friends, is utterly unique.
I’ve never seen that ingredient in any other chilli product and I’m very curious to see what it does for Ooft!