The time has come, spice lovers, for the third and final one of the East Coast Chilli Co sauces I was given. It’s the one I didn’t choose myself and therefore, naturally, the least out there of the bunch.
Yet that also means that it’s the one with broadest appeal. Their best seller. Their “Chance”.
This one bears a second great taste award and even places it on its printed label, either side of its three out of five pitchfork rating. A rating that puts it slap bang in between their other two, heat-wise, and is reinforced by the word “medium” beneath it in all caps.
It’s apparently the company’s most popular product. A garlic, habanero and tomato based sauce, which sounds like nothing out of the ordinary, but, trust me, it still holds its fair share of surprises.
Hey folks, I’ve been popping by my local farmer’s market a lot recently and one of the veg stalls has really rekindled my interest in the humble orange habanero.
Imported from spain, he’s managing to sell them fresh and full of fruity flavour, despite the snowy weather.
Personally, I’d recommend shopping somewhere similar for your hot peppers, if able, because I can definitely taste the difference. But, since big supermarkets seem to sell habaneros all year round, you’ll probably have more luck looking there right now.
Either way, though, they’ll work for today’s recipe – White fish poached in a ginger wine, habanero and orange sauce.
A sharp and spicy, yet sweet and fruity, almost honeyed dish that really is utterly delicious.
This is the reason that I got in touch with the company. Not to ask for anything from them but simply to enquire about the chilli that they used.
Because, while it wasn’t outright stated anywhere on the bottle or on their website, the word “savi” certainly sounded like the kind of shorthand that you might use if you wanted to avoid the colour and copyright associated with the “red savina”. A chilli that was once considered the hottest in the world and is still arguably the hottest of habaneros.
Hello again folks. I wasn’t going to post anything today but, mere moments before typing this, three sauces arrived at my door:
Freebies from the East Coast Chilli Company – One of their choice and two of mine. I must say, I’m excited.
I’ve had my eye on these guys since their appearance in the Lick My Dip box – Before it even changed to Flaming Licks – but I’ve been swamped by freebies and festival finds for a while now. I’ve not had chance to give them the attention they deserve.
Thanks to their generosity, however, I’m now left with no choice but to squeeze them in. You’ll be hearing about these sauces shortly.
Happy tuesday again, folks, it’s time for another little hotty.
This time, it’s Death at the Crimson Altar – One of Devon Chilli Man’s hottest, shown here in its more portable, karabiner-adorned, mini bottle. Perfect for those who want hot sauce on the go, a sample size before committing to the full thing or simply something small for christmas.
Greetings, spice lovers, and welcome to the last of my Dragon’s Blood reviews.
There is one more item from Chilli Pepper Pete that I’ll be looking at but it’s not a part of their main line. It’s a wild stand alone item that I’m afraid you’re going to have to wait for because today, we’re looking at the Dragon’s Blood Hot Fruity Sauce.
A far brighter bottle than most of the others. Maybe even than the neon product art of the Green Salsa.
Hey everyone, it’s october. And you know what’s special about october?
It’s the month with halloween in it.
And yes, I know, halloween’s still almost a month away but what use is a holiday product review if it goes up on the holiday? I’m doing this early so that you have time to track down the items involved, should you feel the need.
Or maybe just to warn you what’s in store if you knock on my door this year.
Either way, I’m talking about gummy bears.
Three different brands and four or five different products, for a full comparison of every sort I’ve seen.