Chilefoundry Newsletter January 2010

by Hot Juan on February 1, 2010 · 0 comments

in General Information

January 2010 has been busy time for Darth Naga, he has reviewed probably the hottest sauce so far in 10 Minute Burn and some of the most interesting in Marie Sharps Grapefruit Pulp Habanero Pepper Sauce. We are now looking forward to seeing chillies growing as the country defrosts

Swazi Fire Chilli Sauce Review – Back in November last year I reviewed a lovely product that was made by the ladies of the “Eswatini Kitchen” and brought to these shores by a company known as “Just trading Scotland”, it was a “Kumquat Atchar” and most unlike any fruit based chutney/pickle I had tasted before, so now I come to one of their other products which is a cooking sauce by the looks of it, but to get its full merit and give it a fair review I will be trying it straight from the jar!!

Top 10 UK Chilli Web Sites??—??January 2010 – The top 8 seem to be well settled this month, with no changes in position and most have moved up the Alexa rankings. New to the top 10 is the Cool Chile Co at No. 9, who have been a leading company in the supply of Mexican products in the UK for a long time. We now have two such specialist companies on the top 10 with at No. 8.

Marie Sharps Grapefruit Pulp Habanero Pepper Sauce

Marie Sharps Grapefruit Pulp Habanero Pepper Sauce

Marie Sharps Grapefruit Pulp Habanero Pepper Sauce – In 1980, in Belize, Central America, Marie Sharp came up with some recipes for sauces, jams, and jellies while experimenting with fresh Habanero peppers, vegetables, and fruits from her farm. She was overwhelmed with positive feedback and encouragement when neighbors and friends tasted them. That was when she decided to turn it into a family business.

Hot Headz & Scorchio Top 10 Products??—??January 2010 – Each month we look at the best selling products from some of the UK largest retailers, this gives us and you an idea of what is selling well (So what we need to review)

The Hot-Headz 2010 Sale – There are some big saving to be had at Hot-Headz at the moment as they prepair to move to their bigger and better warehouse. So instead of putting it on a pallet and into a truck they are slashing prices.

Chilli Chocolate Tiffin – This recipe comes from Phil and Kay Palmer at the Dartmoor Chilli Farm makes a great snack, making use of their vegan chilli chocolate.

The Gringley Tingley Review – On opening I recommend you smell this sauce before tasting, the smell is so appealing, an intense aroma of freshly cooked ripe tomatoes, it’s not that overly sweet smell from ketchup, but is much much more grown up and interesting after three of four good sniffs from the bottle, I am ready to taste.

Dartmoor Chilli Farm – Organic and Holistic Chillies – Dartmoor chilli farm established in 2007 is located on the outskirts of Ashburton within the beautiful Dartmoor National Park. It is run by Phil and Kay Palmer. Kay has trained in floristry, horticulture and holistic therapies. Phil has a diploma in computer studies and is the chilli enthusiast. They grow over 90 varieties of sweet pepper and chilli plants along with rhubarb, herbs and vegetables.

Birds Eye and Banana Chutney

Birds Eye and Banana Chutney

Birds Eye and Banana Chutney – This recipe could not be simpler, it takes about 10 minutes to prepair the ingredients and only another 20-30 to cook.

Nando’s Upgrades Sauces for 2010 – Nando’s has redesigned it labels for it Nando’s Peri-Peri Sweet Chilli Sauce and has make recipe improvements to its Nando’s Peri-Peri Tomato Sauce and Peri-Peri BBQ Sauce which now comply with the 2010 FSA guidelines regarding salt.

From here to Infinity! Is this the new champion chilli – There may be a new super hot chilli coming soon “Infinity” chilli as it has become know is being developed by Fire Foods and Simpson Seeds rumour has it that it tips the scales at 20K more that the current champion.

ChilliPepperPete Dragon Slayer Enhanced

Dragon Slayer Enhanced

ChilliPepperPete Dragon Slayer Enhanced Review -There I sat in friendly company, spoon of death in my hand, Mrs Naga behind the camera and everyone around me watching with baited breath, waiting for me to indulge in my passion right before their very eyes..I am of course talking about my latest video review, and this one is of a sauce from the now Legendary “Chilli Pepper Pete”!

German teens hospitalised after chilli sauce dare – Eight Berlin teenagers have been rushed to hospital are drinking concentrated chilli sauce following a spicy game of dare.

E4 – Big Brother’s Little Brother Chilli Interview – We have been asked by Big Brother’s Little Brother to be available for a live interview from about 6pm today, this is being broadcast on E4

Scott Roberts?—?Chilli Letter from America #2 – The U.S. has suffered an economic downturn during the past two years,but things are looking up for some of American sauce makers. Just one example, Michael Greening of Mike & Diane’s Gourmet Kitchens (makers of Ring of Fire Hot Sauces) said that his sales as of 11 January had already surpassed his entire January sales last year. Here’s hoping the the remainder of the year will see similarly rising sales and aggressive growth for the entire industry.

The Fire Foods Amateur Scovile Awards 2010 – This years Amateur Scovile Awards will take place on the 16th October at the same venue as last year the “Old Courthouse” pub in Cove, Farnborough, Hampshire.

West African Tsire Coated Meatballs – From West Africa Tsire is a mixture of ground peanuts and spices that is used to coat meat before cooking, it is very quick and simple to make and added a unique taste and texture.

ChilliPepperPete Launches 2012 Sauce – According to Pete the world may or may not end in 2012, but just in case he has launched his new sauce called simply “2012”.

Chilli Variety – Bulgarian Carrot – If you are selecting chilli plants to grow this year we would recommend you take a look at the Bulgarian Carrot, it produces beautiful bright orange glossy pods and it idea for growing in a large pot on the patio.

Kitchen Guru – spicy dal with coriander – Kitchen Guru have some very innovative packaging, with small blister packs of herbs and spices retained in an instruction card. We cooked there spicy dal with coriander.

Angeli’s fresh, fiery, scotch bonnets steeped in spicy pickle – A recipe for fresh, fiery, scotch bonnets captured and steeped in spicy pickle by Angeli from My Caribbean Food Blog.

The Chilli Factory Numbit Nibble

The Chilli Factory Numbit Nibble

The Chilli Factory – Numbat Nibble Mild Chilli Satay Sauce – I love peanut butter; in fact for me peanut butter is a bit like bacon, in that almost all things taste better with bacon. I can remember the first time I had Chicken Satay, it was a revelation in taste, This may seem strange now, but it is not that long ago that anything but salted peanuts in a bag and even peanut butter was unheard of in the normal family house in the UK (Note : I was born in the 1960’s).

Hot-Headz Nihil Timendum Est (fear nothing) Hotsauce Review – “Nihil Timendum Est (fear nothing) Hotsauce” is made form Piri-piri or Peri-peri as some call it, this is just another name for the african birdseye chilli’s that are small and red and kind of bullet shaped, they are reasonably hot and for this reason I expected this sauce to be quite spicy! The bottle is one of the same used across most of “Hot-Headz” own range and are very similar to the US starndard 148ml hotsauce bottles.

Home Made Red Chilli Jelly – This Red Chilli Jelly uses no colouring or added pectin, all the pectin coming from the Granny Smiths Apples and Cranberries.

Chilli Variety – Chipotle (Smoked Red Jalapeños) – It is an odd thing, but everyone seems to want green Jalapeños chillies, but at the end of the growing season they are starting to turn red before they can be picked and sold, at this point there market value as a fresh product is about as low as it gets.

The Chilli Pepper Company – 10 Minute Burn Review – Okay where to start? This is my first video review since the new year started and OMFG I could’nt have started it with a bigger bang if i’d have tried! This sauce today comes from our good friends at the “Chilli pepper company” and I have to say this is EASILY the hottest sauce they sell and its a f*****g corker!! Ged developed this sauce to compete in the ever growing “Ultra-death-killya-stupidly-over-the-fookin-top” hotsauce category and I have to say it holds its own rather well, but enough of this, lets crack on eh?

Fresh Fruit Salsa (Could be part of your 5 a day) – The excesses of Christmas are over, it is now time to be good and healthy, this Salsa, is packed with fresh fruit and flavour.

Nitro Naga Biohazard Edition Review – The sauce i’m reviewing today comes from a guy known as the “Chillichutneyman” and after reviewing a few of his products here on the Chilefoundry i doubt he needs any introduction, suffice to say that other than selling his products at markets and suchlike near where he lives, a fair number of his products are exclusive to and this is one such sauce!

Vivien Lloyd’s Tomato and Chilli Chutney

Vivien Lloyd’s Tomato and Chilli Chutney

Q. Why are chilies Hot! – I have over the past few months been reading a few articles proposing that pepper may have developed this as a defence but not just as a defence against larger animals eating them but also to stop insects damaging the fruit.

Pringles Launches New Chilli Flavour – Pringles is about to launch another chilli flavour, schedules for the 11/01/2010 Pringles Thai Sweet Chilli flavour follows Prawn Cocktail, Zesty Lime N’ Chilli and the Pringles Xtreme range that they launched in 2009.

Vivien Lloyd’s Tomato and Chilli Chutney – Vivien Lloyd is an award winning preserves maker with her preserves taking many first prizes at the Royal Welsh Show, she has also featured on the BBC and local radio.

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