This is the first review I have done of a product from The Chillees, while others have reviewed a couple of their products in the past (HabApple Chilli Apple Chutney & Orangatongue Tingler Chilli Sauce) here at the ChileFoundry for me this is a first.
I found this product while visiting the Sherbourne Castle Country Fair a while back. The Chillees is a small family concern run by Nick and Francine Lee who grow the chillies and make the sauces just down the road from us in Taunton, Somerset.
The sauce comes in the standard sized 140ml bottle and as you will see from the picture it picked up a silver award from the Taste of the West organisation in 2014.
Open the bottle and it smells a bit like a chilli style tomato sauce, but once the more volatile aromas have escaped, I can still smell the tomato, but also the onion and maybe a bit of garlic. I am not expecting this to be a hot sauce with only 1% chipotle in the mix, but butternut squash is not something I often find in the chilli sauce, I love using them in soups as they give such a great texture.
The sauce is mild, but you can taste the smokeyness from the smoked Garlic and chipotle chillies, then a bit of sweetness with the onion, red wine and balsamic vinegar, it is not as thick as I expected but the flavour in excellent no single ingredient is overpowering, the combination works very well.
Ingredients: Onion, Tomato, Butternut Squash, Water, Red Wine Vinegar, Red Peppers, Sugar, Apple, Rice Vinegar, Smoked Garlic, Chipotle Chilli (1%), Worcester Sauce, Balsamic Vinegar, Olive Oil, Mustard Seeds, Ancho Chilli, Paprika, Sea Salt.
A few teaspoon later and I can already see this going into some mayo as a mild dip, or mixed into mince before making burgers.. I am getting hungry just thinking about it.. I think we are having a BBQ this weekend..
I can see why this won a silver award, it is an outstanding sauce that would appeal the the whole family.