Hello again spice lovers, this week we’re going to look at another of my samples from Chilli Pepper Pete and, like the Zhoug, it’s one of their milder ones.
Emphasis on the “er”, of course, because, as I mentioned back in my overview, Chilli Pepper Pete doesn’t actually do anything below medium. Which makes today’s offering rather hot when compared to other, similarly coloured sauces.
That’s right, it’s a green one. And, unlike the Zhoug, it’s not getting its colour from fresh herbs.
No, it’s using tomatilloes and green chillies to make a salsa verde. One that I’m sure you’ll agree, once we talk about its other ingredients, is far from ordinary.
Hello again everyone, I hope you’re having a great thursday.
You may have noticed that my review this week came from a monthly subscription box called Lick My Dip.
Their mission is to make proper, artisanal chilli sauces more obtainable to the masses. Something they achieve in part by collecting them all in one place to reduce shipping fees and in part by simply taking the work out of finding them all.
And they do, indeed, find an absolute tonne of exciting products. Some hot, some mild and some insane. Some well made with fairly standard ingredients and some that are a little more out there.
Another happy tuesday spice lovers, get ready for a long one.
I’ve reached the end of my Chilli Pepper Company review box and, for the last tuesday of the month, wanted to bring you another recipe. I wasn’t entirely sure what I was going to cook though. I had a few ideas but nothing really stood out. Until I went to york.
At their recent food festival, I found a stall called La Picanteria, a purveyor of mexican dried chillies and related ingredients. Seeing my chilli themed t-shirt, the owner asked me “Do I have anything you don’t know?”
He had anchos, pasillas, habaneros, red chipotle, cascabels and several others besides, but only one that really stood out as something new. The chilhuacle negro, or black ancient chilli as its nahualt (that’s aztec) name translates.