Hey folks, today we have my favourite product from South Devon Chilli Farm:
Because, while I sometimes love the really hot items, it’s not their 10/10 that most impressed me with flavour. It’s this, far milder, entry into their extreme heat range.
In fact, when I first fell in love with their Extreme Chilli Jam, it was a mere two point five. The start of its name felt like a joke. It was simply a delicious, medium jam with a difference.
But that’s changed.
Change of plan, everybody. We’ve been through a lot of hot stuff over the last year and a bit but I’ve still managed to build up quite the backlog of review products. So, as of today, I am no longer going to be dedicating the last tuesday of each month to a recipe.
Instead, every tuesday will be a review day but don’t worry, I’ll still give you something tasty to cook up. Only it’s now going to be on the final weekend. The saturday or sunday upload slot that I’ve previously saved for the very occasional bonus dish.
And this gives me a little more flexibility with what I can show you, as well.
Previously, I’ve tried to keep at least close to one superhot item, one hot one and one mild or medium thing a month in order to please as many different heat tolerances as possible but now, with an extra slot opened up, showing off something crazy that won’t suit the vast majority of people doesn’t have to take the place of one of those.
Today I can finally show you one of the all time hottest natural sauces that I’ve ever had. A natural
Hola everyone, I’ve just recently returned from Spain.
A couple weeks ago I came home from the island of Menorca where I spent two lovely weeks in the sand, sea and sun but found surprisingly little I could bring home to show you. They didn’t really do a lot of hot food on the island and what they had was almost all labelled “pimiento”, the Spanish for pepper.
They did have one thing that I’d really like to share though.