Hot Ones Round Three

Happy thursday, folks. Today, we’re back for round three of my Hot Ones-style line-up.

Hot Ones

Because, given the popularity of the show, I feel like it’s worth making an annual tradition out of. Especially when importing some of their actual sauces can be quite the struggle.

So here I am, yet again, to provide you with a more brit-friendly alternative, comprised entirely of sauces that are available in the UK. Sauces that I have featured on this very site and know will make for the most enjoyable and entertaining of challenges.

You can read all about last year’s choices in my previous post but, this year, I’m going to be refreshing most of the line-up, oncemore. So, as with the last time, read on to see which old sauces have stayed, what new ones have made my list and why I’ve made the decisions that I have.

Or watch 📽️ my YouTube videos 📽️ to see me tackle a line-up of real Hot Ones sauces.

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The Eleventh Hour

Happy thursday again, spice lovers. Today we’re looking at a sauce, despite it being a bit of a departure from my regular upload schedule.

Why? Because, like with The Chilli Pepper Company’s second Dragon’s Breath, it’s not a new sauce. It’s a revision of an older item using a possible “reaper killer” pepper.

Of course, the situation isn’t quite the same here. Today’s isn’t a new “reaper killer”, or even one that wasn’t in the sauce before, but this latest version of Burning Desire’s Critical Mass uses significantly more FG jigsaw than the old. And it was already a ten out of ten last time.

CriticalMass2

You can see the increased chilli in its colour – Now much nearer red than its old, yellow-tinged orange – and I’m a tiny bit scared. If this sauce is even a smidge hotter than it used to be, it’s going to be the hottest non-extract one that I’ve written about and I’m going to have to change my entire numbering system to account for it.

But, much as I expect it to hurt, I’m still grateful to Jason for sending this to me. For including it with my birthday purchase.

Why? Because his Critical Mass isn’t just pure chilli. It’s also a delightfully tropical, passion-fruit and mango concoction that I’m happy to have on hand for my cooking, oncemore.

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Serious Sweet Heat

Hello there, everybody. Last week we looked at a few jams and one of them was really rather hot. It wasn’t super hot, though, despite using superhot chillies, so, today, we’re gonna go hotter. And we’re going to do it with a similar product type: Thai sweet sauces.

Essentially just bottles of pourable chilli jam.

SweetHeatSauces

We’ll start off mild, with Wiltshire Chilli Farm’s hungarian hot wax version, but quickly take a flying leap into the extreme with their Trinidad Scorpion sauce, recently featured on Hot Ones. Then, to finish off, we’re going to look at a very special breed of reaper from Chillis Galore.

It’s going to be a wild ride but I’ll have sweetness to balance out my suffering and I’ll make it through, as I always do, to bring you my thoughts on the whole lot.

Let’s get started!

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Killer Ketchup

Greetings, spice fans, and welcome back to another month of fiery food reviews. As we enter into july, I’m finally caving to pressure and throwing a spotlight on the ketchup that Daddy Cool has been bugging me about. His Ketch the Reaper:

DCKetch

A chilli ketchup made with the current world record chilli but apparently still suitable for beginners.

After Farraday’s “mild” sauce, I’m a little sceptical of anything that claims to be both reaper and a sensible heat. Yet Encona came pretty close to a satisfying world record chilli sauce for the general public and, in doing so, made for my all time most read review. It would be remiss of me not to try the artisan equivalent and, considering who’s making it, my hopes are high.

I have never had a bad product from Daddy Cool’s before and I have no reason to believe that that will change today.

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Hot & Cool

As one bottle reaches its end, another two come to light. For today, dear readers, we’re taking another look at Daddy Cool’s. At his Ghost Pepper Extreme and Jeepers Reapers Revenge.

Coolbottles

Two of his hottest sauces, both in rather more current packaging than my past reviews, yet absolutely nothing to do with 📽️ the other Jeepers Reapers 📽️ that I tried. And still equally unrelated to Star wars.

But, while these sauces may be made for heat, they have a lot more going on than just that.

The Ghost Pepper Extreme is made with butternut squash, coconut water and an assortment of smoked ingredients to enhance the bhut’s flavour, while Jeepers Reapers Revenge contains scotch bonnet, roasted tomato and papaya to compliment its reaper chilli. I can’t say that I fully understand what that means for either but, having had Steve Cooley’s products before, I’m expecting the best.

Especially as this is only the second reaper sauce that I’ve seen boast a great taste award.

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Tasty & Tame?

Guten nacht, meine freunde. Guten walpurgisnacht.

It’s that time of year again, where we remember the saint of calm seas and celebrate the night when witches roam free but it’s surprisingly hard to find a UK-made, witch themed sauce with which to do so. So, instead, we’re looking at the sorceress’ traditional sidekick, the familiar Flying Monkey. As produced by Farraday’s “Tasty” brand.

FlyingMonkey

How tasty it actually is, however, is something that remains to be seen, since I’m sure every thinks the best of their own creations. And, also, I’m a little bit wary of the words “Carolina Reaper Tame Chilli Sauce”.

I’ve shown off some comparatively mild Reaper products, like Encona’s hottest sauce or the Jalapeño Creaper from Devon Chilli Man, but nothing that I would ever truly call “tame”. And I doubt that that’s going to change today.

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Badger’s Beginnings

As another year comes to a close, it’s time to turn my sights to a new company:

Badgers Artisan Foods

2018-04-05 14.10.17

A fairly recent one, started in 2016 with some home-grown chillies and this very sauce.

You might think, therefore, that they’d call it their original, but you’d be wrong. The peach and orange packaging and cheeky badger logo may look friendly and inviting but this is their Reaper Sauce.

It takes a bold chef to start a company with a world record but what I want to know is whether the taste can match the implied burn?

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Crazy German Reaper

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.

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Dragon’s Breath Chocolate

Hey there chilli lovers, it’s the weekend again and, this week, I feel like paying a little tribute to one of my fellow bloggers.

Not a pure food blogger this time, like I’ve Got Cake’s Dana (who inspired my superhot brownie recipe), but one who I’m a big fan of all the same. One who’s stunning pictures of the australian landscape feed my love of bright colours through winter just as much as their recipes make me hungry throughout the rest of the year.

Today, we’re looking at Eat Live Escape and the simple tweaks that turn their recent Dark Cherry Chocolate Bark into an insanely hot, chilli lover’s treat.

Do be warned before I begin, though: This isn’t for the faint of heart or tongue. Today’s recipe uses one of the world’s hottest chillies and winds up reaching a crazy

7.5/10

Heat

that comes close to double the strength of my own hottest past recipes, let alone what restaurants will typically serve. And it’s not like you’ll just be putting a little bit on your meal like with a sauce, either.

If you’re sure you know what you’re getting into, feel free to click on through to the recipe but don’t say I didn’t warn you. For even most chilli fans, ELE’s original recipe will likely be more suitable. My chocolate bark really is just for the select few who eat things unreasonably hot.

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Return of the Wings

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.

Hot Ones

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.

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