New from Tabasco are four new sauces:-
- Chipotle and Smokey Bourbon Sauce and Marinade
- Sweet Chipotle and Cola Sauce & Marinade
- Fruity & Fiery Habanero Sauce & Marinade
- Peppery Seep South Creole Sauce & Marinade
They have just arrived and will be reviewed as soon as we can.
All peppers, that is chilli peppers and sweet peppers have an unripe colour that changes as the pepper ripens up to another colour. There are several unripe colours, the most common are green (dark to very pale green), yellow and purple, and ripe colours include red, yellow, orange and brown. The most common colour change, of course, is from unripe green to a ripe red. However, there are several other colour combinations.
Why is it important to know whether a pepper is ripe? Firstly, the flavour of a pepper is quite different between ripe and unripe (think of the difference between a ripe and unripe tomato) – the ripe being sweeter. Secondly, for chillies the fruit will be at their hottest when they are fully ripe.
At what stage should you eat a pepper? There are no rules, a pepper can be eaten at any stage of maturity and ripeness, it is entirely up to you.
For more information and a great selection of chilli seeds please visit Sea Spring Seeds
I picked this sauce manufactured by The Bay Tree up from my local garden centre, they have an excellent farm shop and restaurant attached and often have interesting products, this one caught by eye as it mentioned Roquito Chillies. The Logo you see on the bottle is registered to Leathams Ltd in London, in the UK they seem to distribute a range of Roquito based products. Well it turns out that the Roquito chilli are a variety of Jalapeno that has been ripened to red (That is from the Roquito facebook page).
Ingredients: Water, Roquito Chilli Pepper (25%)[Chilli Pepper, Water, Sugar, Vinegar], Cider Vinegar. Lemon Juice, Onion, Salt, Thickener: Maize Starch, Garlic, Spices
Well back to the sauce which seems quite thin in the bottle, on opening it smell slightly sweet with a twang of cider vinegar, as you can see from the picture the colour is dark red. The taste is immediately that of the vinegar and then a little warth of the chilli arrives, it is not a very hot sauce, but it has a peppery taste that starts to reminds me of a cayenne style sauce. This sauce is to thin to be used as a tomato sauce, but would be ideal sprinkled over some chips or as part of a salad dressing.
I would be good to know a little more about the Roquito Chilli Pepper. I can find very little information on the Leathams and other web sites, it could just be a brand name that covers any number of chilli varieties, hopefully some one will let me know.
I did however quite like this sauce, it will no doubt get used up in and on things over the next few weeks, at only £2.99 for a 250g bottle the price is not over the top.
If you are like me, I always have my eye out for new cookery books that bring me new things to try, there are a lot of repeats around at the moment and if I know what I am looking for I can find it the internet, but what I like about this book is that a lot of the recipes are for things I have not heard of before.
While some of the recipes are things I have already tried, most of them are new, at least to me. With 100 spicy recipes this book is a little gold mine. The introduction is written by Tom Parker Bowles with the recipes contributed by the likes of Daniel McCronhan, Paul Bloomfield and many other writers associated with the Lonely Planet guide books.
With the recipes coming from experts in their local areas they are pretty diverse. I loved the look of Tienlon Ho’s “Mapo Doufu” from Sichuan and Shawn Low’s Korean recipe for “Tteokbokki”, both of which are complete new to me and I doubt I would have found them with this book.
There are of course some staple recipes like Mole, Buffalo Wings, Piri-Piri Chicken, the even the UK gets a mention for Tikka Masla, Mustard and Piccalilli.
At only £14.99 from all good book shops, this a book I can recommend, I think we will all find something new to try.