Another Mahi Fine Foods sauce this month, everyone, and it isn’t really listed as mild, medium or hot. Instead, this one gets a number for its heat, a rather hard to interpret “2”.
Yet its name implies it’ll at least put a little more focus on its peppers.
Jalapeños that have ripened fully to red. Could the “Red Jala” really use anything else?
Hello again everyone, I’m bringing my recipe forward a couple weeks this time to celebrate national curry week. Or is it national chocolate week?
God knows why we’re having both at once this year but I’ve had vague plans for chocolate curry for a long while so it’s about time that they saw metaphorical print.
It’s time I made a chocolate madras.
Another tuesday, time for another spicy review.
But this time it’s not another free sample I’ve been sent. It’s a limited edition craft beer made with anchos. And it’s selling fast!
Greetings, spice lovers. Today it’s time for a change of pace, something special I picked out before christmas but haven’t had time to show you until now:
The Wiltshire Chilli Farm’s Dark Habanero, a sauce supposedly as rich and dark in taste as it is in appearance.
This sauce is made specifically from the “chocolate” habanero, a dark cocoa-like brown breed of that well known hot chilli. It even has a smidgen of raw cocoa bean powder but, despite its cocoa content and “chocolate” chilli, the makers assure me that this isn’t a chocolate flavoured sauce. In fact, they even had to change its name from Chocolate Habanero because too many people got the wrong idea.
It’s only similarity is in its supposed richness.