It’s thursday again, fiery food fans, and it’s a weird one.
Once again, I’m bringing you a sauce review off schedule. And no, it’s not for jokey reasons like last time.
Noone’s said that this sauce or its peppers are inedible. It’s just not available in the UK.
It’s an australian sauce that focuses on a unique heat source – A distant relative of black pepper known as the tasmanian mountain pepper.
Or, in some cases, the diemen pepper berry, the name from which today’s company get theirs.
Finally, with my reviews all out of the way, I’d like to say a few last things about my work with the Screaming Chimp.
Surprise! It’s a sauce review on a thursday!
Why? Because it’s my birthday.
A year ago today, I tried what is probably the hottest extract-based sauce in the world and, because I really don’t know what’s good for me, I figured I’d make a tradition out of it.
I bring you Chilli Pepper Pete’s Dragon’s Blood.
Not one of the sauces that have gained the name in later years but the original. The legend. The old extract sauce I still hear tales about to this day.