Chilli Sauce

Thousands of questions unanswered. I need a solution. And I think I have found ‘The Ultimate Solution’. This sauce has come from Hot Experience Sauces. This is not a well known company or product but caught our eye when it was sent in for review

It comes in what I can only describe as a bottle reminiscent of a poisons bottle from an old movie. The skull splashed label with blood style red text sets the bottle off well. It gets even better though. The ingredients list packed full of Chillis. Very loose pouring sauce which suggests to me more of a sauce for adding to other sauces to give it a bang up the backside. Seed central and a real dark orange to red shade. Only thing taking your attention away from the sauce is the skulls staring at you. Lets check out the list of ingredients, deep breath for reading this list out!

Ingredients:

Ghost Chilli, Habanero, Scotch Bonnet, Jalapeno, Fresno, Sante Fe, Piri Piri, Dutch, Thai and Red chilli, White Vinegar, Water.

Bottle kindly supplied by Hot Experience Sauces

10!!!! yes 10!!!! varieties of chilli going on in here having a party. Not a bad selection at all hey. Super hot with the not so hot, but still an impressive list.

The smell is pretty good. Slight hint of vinegar but due to the large selection of chilli in here it manages to hold it back pretty damn good. Pretty potent aroma for such a small bottle. Lost me bloody spoon so gonna have to drink from the bottle. I hope you dont mind. If you do, then tough titties.

Well well well. Tingle sensation? Nope. Effing intense burn? HELL YEAH!! My comment earlier about the vinegar? Forget it. Its all about the chilli. Packed with so much chilli flavour its near impossible to pull out the individual one and they all blend in so well. Lips and mouth are on fire. Salivating like crazy. Not hiccuping for once which is strange for what is a bloody hot sauce. No idea how much Ghost is in here but its top of the list of ingredients so must be a fair amount. Burn baby burn, disco of heat in my mouth 😀

Although this is not the style of chilli product im really into at the moment as for me its more about the dips etc, this is still getting a number of ticks in the right boxes. Cant really go wrong here. Good sized bottle. Great heat. Great flavour. I can see this being used to spice up stews and some rice dishes. Not so much a dipping product but will really add a blast of heat to any meal you cook. Thumbs up from me 😀

The sauce is available from Hot Experience Sauces for £4 plus postage

Remember guys, if it burns going in, it will burn coming out :

Flavour
(8/10)
Heat
(8/10)
Packaging
(9/10)
Value (7/10)
Overall
(8/10)

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Simpson’s Seeds have long been supplying us with a bountiful selection of sauces, seeds, plants, books and lots more.  Professional green thumb folk and truly passionate about what they do, their reputation is amongst the top growers, suppliers and sauce makers in the UK, with a motto of ‘Putting Flavour First’, and making small batches of no more than 50 bottles a time, Matt Simpson lovingly creates an inspiring set of sauces personally for you to enjoy.

Simpsons Seeds CenturionI find ‘Centurion’ modestly dressed in a plain white label on the 140ml. This beautiful russet-orange coloured, well blended, medium viscosity sauce carries such a varied aroma.

Ingredients:

Sugar, White Wine Vinegar, Fruit Juice, Pineapple, Madre Vieja Chillies 19%, Honey, Smoked Spanish Paprika, Lemon Juice, Salt.

Bottle kindly supplied by Simpsons Seeds

Smoked Paprika is the forefront of the scent, bringing the fruit juices closely behind, keeping a sweetness in the air. There is a pleasant sharpness that lingers on after the initial aroma has been taken. The first flavour I taste is the intense smokey paprika and the sweet pineapple juice, when this has subsided, and you swallow the smooth blended sauce, you’re left with the soft earthy taste of the Madre Vieja.

A beautiful tingle is left on the sides of your tongue and all across the insides of your lips. The vinegar really opens up the taste buds to be tantalised with the slow building heat. Not too aggressive, but notably medium

As a vegetarian, I would pair this with most barbeque situations. I feel it would be incredible to use with some southern style chicken (the sweetness would lend itself well!) I see it being used as a marinade and would fair well mixed with a little mayonnaise for a celery dip.

£4.00 for a 140ml bottle is quite frankly a steal!

I will find this sauce on almost everything I decide to eat for a while, til I run out and have to buy more.

This is currently in stock on the website, but could run out anytime due to the limited batches made.

Flavour
(9/10)
Heat
(4/10)
Packaging
(6/10)
Value (10/10)
Overall
(9/10)

 

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This is a reviewing first for me, it has to be said, and what is that you might wonder? Well I have never reviewed a Chilli Sauce which has it’s own Facebook fan page before, called The Megalodon Appreciation Society! This is a sauce with a fearsome reputation, so lets see what the fuss is all about, the Megalodon from the Upton Cheyney Chilli Company

This sauce is somewhat different from other sauces in the Upton Cheyney range and is by far their hottest, being made with 7 Pot Chillies. The creation of this sauce is somewhat of a team effort. The sauce recipe was created by the brain of Matt Simpson of Simpsons Seeds, the Chillies are grown by Alex on his Chilli Farm, the sauce is made by Louise Duck and the fantastic artwork on the label was created by Becky Hamblin of Bath Pig fame.

The sauce is named after the Megalodon giant shark which grew to nearly 20 metres in length, and became extinct some 20 million years ago. The word Megalodon means “Big Tooth” and the label artwork on the bottle shows these teeth. The label wording is very tongue in cheek but has a warning that it is a super hot sauce.

Ingredients:

Red Onions, Sugar, Red Wine Vinegar, Salt, Mango, Honey, Orange Juice, Blood Orange Juice, Elderberry Juice, 7 Pot Habanero Chillies

Bottle purchased from Upton Cheyney Chilli Company

This is quite a runny sauce and going by the ingredients list, a sweet sauce, and also mango based with added fruit juices, how many of my 5 a day will I get for trying this I wonder?

Upon removing the lid carefully, I cant see any shark teeth inside which is a relief but I can see liquid gold within. There is no mistaking the fruity 7 Pot aroma. I was advised to pour a full teaspoon so that’s what I will do, how hard will the Megalodon bite?

The heat hits instantly, luckily I was prepared for it, which gives an all round mouth and throat burn but still allows the sweetness to fight it’s way through. The red onions give a little balance to all the sweet ingredients. My saliva glands start to go into overdrive, which always happens with 7 Pots for some reason!

Megalodon can be used on anything really, and if you visit the facebook group you will see that people have been experimenting adding it to allsorts. In summary, this sauce is tasty, and hot, but a natural heat. Half the bottle is gone already and I’m hoping that unlike it’s namesake, Megalodon does not become extinct anytime soon!

As they say in the West Country, it’s Gert Lush.

You can buy from the Upton Cheyney Chilli Company for £4.00 but is included in their 3 for £10 deal too.

Flavour
(8/10)
Heat
(8/10)
Packaging
(8/10)
Value (7/10)
Overall
(8/10)

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From his secret dungeon in the village of Kilcoole on the East Coast of the Republic of Ireland (about 15 miles south of Dublin), Mic has developed a range of chilli sauces that have recently been arriving on mainland Great Britain. Mic got bitten by the chilli bug back in 1994 during a trip to Belize in Central America and upon returning home to Ireland he decided develop his own hot sauces for the masses and launch Mic’s Chilli

The first thing to notice about Mic’s products is the fantastic design of the labeling. These have been developed by the artistic mind of award winning designer Steve Simpson, who has previously worked on the Beano comic and Danger Mouse cartoon series. The skeletal figures featured on the range of Mic’s sauce have clearly drew inspiration from the skeletal ‘Catrina’ figures seen in the ‘Día de los Muertos’ (Day of the Dead) festivals in Mexico.

On the bottle for the Extreme Inferno sauce the skeletal figure is fitted out as a Grim Reaper figure (scythe included) amongst burning flames with the hood. Steve has clearly had a lot fun designing these labels and the attention to detail is second to none such that even the barcodes have been illustrated too.

Currently Mic has a range of four ‘Inferno’ sauces with the Inferno Extreme being the hottest and the winner of a ‘Gold Taste Award’ in 2011. As a chilli product reviewer, when I see words like ‘Extreme’ used on labeling I can’t help but think that chilli extract has been used therein, but looking at the ingredients list I’m very happy to see that this isn’t the case with this sauce – it’s a completely natural extremity achieved through the use of 12 Habanero peppers.

Ingredients:

12 Habanero Chillies (40%), Water, Distilled Vinegar, Lemon Juice, Spices, Salt, Garlic, Xanthan Gum

Bottle kindly supplied by Mic’s Chilli

Twisting off the lid releases the unmistakable fragrance of Habaneros and it’s clearly evident from the pungency that this sauce has a high percentage of chilli pepper usage. I can also note hints of the vinegar coming through too. Given that water, the second highest ranked ingredient, has been used as the solution for the Habaneros and other ingredients it is not surprisingly to see Xanthan Gum has been added to thicken it the sauce and hold the blended ingredients together. However its use has been judicious and the sauce, which is a caramel brown like colour, pours easily from the bottle onto my spoon. I can now more easily see that the sauce contains some chilli seeds and flecks of black pepper to give it some texture within the body of the sauce.

Tasting it brings an immense Habanero flavour along with hints of lemon, garlic and black pepper. Whilst vinegar has been used as an ingredient its usage has been well balanced so that whilst I can also detect it, it presence is not by any means overpowering or interfering with the other flavours. As for burn, well not surprisingly – Blamo! There’s an instant burn at the back of my tongue and after a slight delay its pervasiveness builds and spreads towards the front of my mouth, warming my lips. It’s an intense kick which is just what you would expect from 12 Habaneros. A few more spoonfuls and the crescendo of the burn still continues as does the other side effects of capsaicin – my mouth is now salivating like a Pavlov’s dog.

Overall this is a great tasting sauce that meets the needs of chilliheads who like a good, natural burn without having to resort to extract. I can see this working well with meats such as pork and beef. I’ve used it with some pork belly and the robustness of the Habaneros worked really well with the salty, caramelised flavours of the pork.

Mic’s Chilli products are available in the UK via Harvey Nichols, Planet Organic in London and via the online chilli wholesaler Scorchio priced from £3.79 for a 165g bottle.

Right, I’m off to try this sauce on a bacon sarnie…..

Flavour
(8/10)
Heat
(8/10)
Packaging
(9/10)
Value (8/10)
Overall
(8.5/10)

*Please remember the heat ratings in reviews are reflective of the personal tolerances of each individual reviewer. We hope that this explains the apparent disparity in the heat marking given to the ‘Inferno Extreme’ sauce reviewed above and the ‘Inferno’ sauce reviewed recently which had a slightly higher heat rating.

 

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