Thai Green Jalapeño

Hey folks, today we’re taking a look at a little something that’s been long overdue. The last of my freebies from Grim Reaper Foods. An item that I set aside for a while because Russel, the man behind the company, specifically told me that he didn’t mind when or if it got reviewed.

All he wanted from me was a post about the box it came in.

Well, I wrote reviews of the three things in it anyway any you’ve seen a couple crop up already. His oil and extract went up early because they were more unique kinds of products, at least among those that I’ve featured.

This last one, though, I’ve kept in reserve for when I needed something milder and greener.

It’s his Rookie Goblin and, as the name might imply, it bears some rather obvious relations to the raging one but we’ll get into what those are a little later. I really ought to focus on today’s feature first.

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Not So Thai

Hey folks, it feels like I’m doing this almost every month now but here’s another two product review. A comparison, so much as there can be one, between two very different takes on a thai-style sauce.

One is a long awaited item from Devon Chilli Man, seen on my twitter midway through last year, and the other is one of the many I got from Grim Reaper Foods. Yet, despite being based on a thai sweet chilli, it’s not the last of the freebies from their thai-themed box.

No, that’ll have to wait just a little longer because Devon Chilli Man is the one with a green jalapeño sauce today. A green thai sweet chilli that he calls the Jalapeño Creaper, not because he can’t spell but because it also contains carolina reaper.

While the Grim Reaper shows us his Alchemy, another highly unusual sweet chilli sauce made using the lemon drop or aji limon chilli. A citrusy pepper that turns the sauce to gold, just like the alchemist’s dream.

Both are going to be at least a little stronger than your average thai sweet sauce but their unorthodox chilli choices also bring a unique flavour and appearance to the table.

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Jalapeño Poppers

Hope you’re having a good weekend, everyone. I know it’s pretty much over already but, well, that’s no reason I can’t round it off with a last minute recipe, right?

And it is very much just a spur of the moment decision. I just happened to have a few left over jalapeños to make poppers with and figured I’d share my favourite recipe.

Because many people have their own little twist on this classic but today you’re going to see mine.

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Feeling Cheesy

Hey folks, bit of a last minute switcheroo this week.

I was going to be showing you another Mahi product – One of the many extra marinades that they sent me recently – but then I took another look at its ingredients list and realised something:

Their Lime & Coriander Rub & Marinade has no chilli in it!

And sure, I’ve featured a couple of non-chilli products before and done recipes that focused on non-chilli spices but that’s the thing; they all focused on their heat source.

The marinade in question does no such thing. Despite claiming a medium heat intensity, it has no burn to it, nor any obvious black pepper flavour. It’s just sweet yet tangy, in a way that makes it rather like ranch dressing.

I can imagine it would make a gorgeous caesar salad with a bit of anchovy blended into it or an equally wonderful new potato one without but, as a spice freak writing for other fiery food lovers, I just can’t make a main feature out of it.

So instead, here’s some cheese:

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White-Label Wonders

So this tuesday we’re going to be looking at another pair of products but it’s not a comparison post.

Instead, I have for you a couple of white label items from a single seller that we’ve already seen stuff from. It’s Daddy Cool’s!

Back again with some rather unusual recipes.

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Pronouncing Peppers

Greetings everyone, it’s time for another thursday post. But not another sauce review.

Unlike the last two thursdays, this post isn’t about a product but it is inspired by one: The Dorset Chilli Shop’s chipotle extract. Because that one little bottle changed the way I talk.

It came labelled with the ancient aztec name of it’s chilli, “Chilpōctli”, which turned out not to be pronounced the way I thought.

So today we’re looking at pronunciation. At how to say the names of your favourite chillies and why they’re pronounced the way they are.

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The Early Bird

Happy new year, everyone!

I know it’s a day late, like my christmas post but I do my reviews on tuesdays and this post is most definitely a review.

It’s something special, too. An unusual type of sauce that I’ve been after since christmas 2016.

That year, I got a naff gift set containing green sriracha.

It wasn’t well made and it had no branding that I could trace. It wasn’t something that I could feature here.

Yet the concept was a good one. I enjoyed that product, despite its poor quality, and have been looking for a better version ever since.

So, while my christmas post was a gift to a reader, today’s is a gift to myself. Taking a quick break from my backlog of freebies and festival finds to look at not one but two sauces that I’m highly excited for.

Hopefully they pique your interest as well.

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Red Jalapeño

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?

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Indian Potato Cakes

Hey folks, it’s recipe time again.

Not that you haven’t already had a couple this month but both of those were little, product specific recipes I came up with on the fly. Today’s is a touch more thought out.

This time, we’ll be making one of the best carriers for sauces – Potato pancakes.

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The Dragon’s Smoke

Happy tuesday again people, it’s time for another little shot of Dragon’s Blood. But, instead of showing you my free sample jar, here’s what you’d get if you actually purchased today’s product:

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A black and golden brown, scale patterned bottle that both strongly resembles the others in its line and uses the two main colours associated with its sauce type.

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