Death at the Crimson Altar is a new sauce from the Devon Chilliman named as the sauce has a dark red blood colour. Luckily for me unlike The Devon Chilliman my blood does not contain chilli seeds or any of the collection of super hot chilli included in this concoction.

Death At The Crimson Altar

All the chillies in this sauce have been grown in Devon, I hope some of you have been reading the monthly reports we get from The Devon Chilliman regarding his project at Channingswood Prison we are looking forward to this years reports.

Ingredients:- Moruga Scorpion 20%, Naga 20%, Red Savinas 10%, Carolina Reaper 5%, Vinegar, Beetroot, Mango, Salt, Mustard, Liquorice, Spices.

Bottle kindly provided by The Devon Chilliman

Well enough waffle, time to crack open the bottle and quench my blood lust. Opening the bottle and you just know this is going to be painful, there is that acidic aroma that comes from chillies just waiting to burn, a little hint of vinegar soon evaporates, so will I be slain on the Crimson Altar.

The simple answer is arrrrhhhh Yes, about 1/2 a teaspoon was by far enough, the searing heat is making writing this harder and harder ……a short break is required…… I would now like to say that the beetroot, mango, mustard and unusually liquorice all combined well with the chillies to….. But none of that would be true, I suffered greatly with hiccups and just a little chilli reflux before I could get to the fridge to find the milk and then off to the freezer for Ice cream.

I am sure I used to be harder that this or are these hot sauce makers/growers and becoming much more successful at the satanic arts of hot sauces, at £7.50 a bottle this packs a punch that this now ageing writer is starting to feel with a vengeance. This is a all natural sauce, no extract, for me it will be used very carfully to warm us my chilli.

Note: This was a few days ago, now recovered I have used this in cooking and am feeling much wiser, I have made a very tasty chilli with just 250g of best beef mince and a couple of finely chopped onions a little red wine and one small teaspoon of Death at the Crimson Altar, even that was enough for a good sweet, but the flavours from those chillies was worth it.

Value (7.5/10)

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Looking for the ideal christmas gift for a Chillihead.. How about a new sauce called “Death At The Crimson Altar” from the Devon Chilliman.

Death At The Crimson AltarThis is his hottest sauce to date, it contains Devonchilliman’s own grown super hot chillies including the worlds hottest chillies Carolina Reaper, the current Guinness World Record Holder, and the Moruga Scorpion as well as Naga’s, Red Savina Habanero

Ingredients: Moruga Scorpion, Naga, Red Savina, Carolina Reaper, Vinegar, Beetroot, Mango, Salt, Mustard, Liquorice, Spices.

You can order online at

Over the next few days we will be plugging some excellent UK products that would make excellent Christmas presents – stay tuned for more…


If your anything like me then despite all your chilli cravings, hot sauce fetishes and just plain love for all that is hot but still fancy something a touch of the norm? Yup, I’m talking about ketchup. (Which has actually got me thinking, if a tomato is a fruit then is ketchup a jam?) Wouldnt it be great to find a product that caters for both? Many I have tried in the past have crashed and burned so in all honesty I dont hold out much hope for this one in the sense of its been done before and failed. The only glimmer of hope remains in the fact that its a product. Deadly hot chilli ketchup, Roasted naga.

Hot Headz Roasted Naga Deadly Hot Chilli Ketchup390g bottle with as per usual, the sexy looking glossy label. The bottle is a fair size so the label only covers the bottom half leaving the top to show off all its glory that is the ketchup. The sauce itself if rich ruby red with flecks of seed and black floating about. Typical consistency of a ketchup product and the only real tell tale sign that this is a chilli ketchup is due to the seeds.

Ingredients: Water, Tomato paste, Sugar, Roasted habanero (6.18%), Glucose, Naga jolokia (4.45%), Salt, Corn starch, Acetic acid, Onion, Ascorbic acid, Cinnamon and clove.

My apologies if this review is going to fast for you but dont worry…… you’ll KETCHUP 😉

Enough of the bad jokes, you want to know about flavour. Now this is a difficult one for me as I am not a big fan of the naga flavour at all, but as far naga goes this is pretty good stuff. You get the initial fruity sweet blast that is your typical ketchup but with a very noticeable roasted flavour coming through. Initial heat is fairly mild but it does not take long before this is rapidly ramped up quicker than a quick thing going quick. Sharp stabbing heat the floods the mouth on an awesome level. Fruity, hot and smooth textured, a very saucy little number this.

It is not your everyday run of the mill ketchup, this actually works as a chilli ketchup really well. But, seems to be a hell of a lot more versatile that your normal slap the bottom of the bottle sauce. With its heat and roasted flavour this would be great as an addition to pasta dishes and marinades. Great little all rounder with all areas complimenting each other. I stated earlier that I am not a lover of Naga, well I’m still not. But this sauce has the fruity sweetness of a tomato sauce, a lovely roast flavour too. An early(ish) heat from the habs followed by a creeping but hot hot tho burn from the naga. And for me, on a good note, not a great deal of naga flavour. Win win win win win. Seems to me as though the naga passes on more of its heat characteristics rather than flavour.

Looks as though this sauce is selling for a mere £3.99 and for what you get is peanuts in comparison.Worth every penny as its hot, tasty and a good size bottle. Defo one for a summer bbq. Lashings of it on your burger or on your hot dog if your a hot sausage lover.

Value (9/10)

Before I go,one last thing.

Knock knock!! (Who’s there), Ketchup……….. O how immature am i 😉

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



The Dorset Naga Challenge

For the last two years we grew a Dorset Naga plant that produced over 700 chillies.This year we wanted to see if we could do better, and just find out what a Dorset Naga plant is capable of producing. So, in May this year, we potted up three January-sown Dorset Naga plants.

They were selected from the batch of plants that we had raised for selling on, i.e. up to this point they had not had any special treatment. One plant went into a 160-litre pot, the other two went into 100-litre pots. The plants were kept in an unheated polytunnel, and watered and fertilised along with all our other plants.

At the same time we challenged other growers to see how many chillies they could get off their Dorset Naga plants. The rules were:
1. The plant must be a Dorset Naga
2. The plant must be sown in 2013
3. Only red fruit count
4. The fruit can be picked at any time, but records, e.g. harvesting records and photographs, must be kept – this competition is based on trust, but we don’t trust people to remember 100% accurately.
5. Deadline: 15th November 2013

We have offered a token prize of £15 worth of chilli seeds to the grower who harvests the most chillies off their plant. And if the winner beats us and gets more chillies than we do we will double the prize.

We will harvest our plants on 9th November, and are very pleased to announce that the Clifton Chilli Club has agreed to be the official observers to guarantee that the counts are accurate.











With just a month to go before the deadline, here is an update of our three Dorset Naga plants, which are now exactly 9 months old. The photos are of the three plants, but the video is of the one in the 160-litre pot, the largest by far.


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