vinegar

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.

Flavour
(7/10)
Heat
(10/10)
Packaging
(8/10)
Value (7.5/10)
Overall
(9/10)

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Lets try this Habanero based sauce with a simple ingredients list we look forward to giving our verdict and where better than to do this, yep we use Big Ben and the Houses of Parliament to give our decision on this chili sauce.

Ingredients: Red Habanero Peppers, Garlic, Vinegar, Lime & Salt.

Made & available from: Mr Saucy

Priced at: $7.95 (Price correct at time of publication)
Bottle size: 5 Fl Oz (148ml)

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In this review I have a bottle of The Chillees Indian Fire kindly provided to me for tasting

The Chillees Indian FireI have had the pleasure of reviewing a few of the other sauces produced by The Chillees. Orangatongue Tingler is one sauce you have to have in your collection! Revisit my review from 2014 for the Chile Foundary here

The Chillees are a husband and wife team creating award winning products including spicy chilli sauces and preserves from their home grown chillies, fruit and vegetables. Their current range is ever growing and for them “It’s all about the flavour as well as the heat. No Extracts used here” so this is a real invite to foodie chilli heads like me.

Ingredients: Mango, onion, vinegar, sugar, orange juice, lime juice, jamacian jerk chilli (5%), Fire chilli (2%) water, mustard seeds, mustard, salt and Indian spice mixes.

The label I think is very professionally done, their trademark string of chillies down the side and the hot sauce name in logo style on the front. Noticeably on this bottle you will find a shiny blue and bronze sticker with ‘taste of the west bronze’ award showing you already that this sauce must be worth picking up. Behind the label is a dark mango coloured thick looking sauce inviting you in too. The Chillees rate this sauces heat level as a four out of five on the label of the bottle so I’m eager to dive in and see what combination of power and taste they have pulled together this time. I am especially pleased to see that the Chillees have been creative and not just gone for the usual (although always tasty) scotch bonnet or habanero used in the main stream of sauces.

The aroma on opening the bottle is sweet and citrus like to my senses although this sauce is names Indian fire one of the initial thoughts running through my mind is that of a Chinese curry smell, though this is doing the sauce a disservice. Many of my favourite sauces from the past that have disappeared from market used mango so I’m a real fan of this ingredient, I believe it is an excellent fruity base to a hot sauce. It is quite hard to describe the taste of this sauce, it hits so many parts of your mouth, there is a lot going on. First hit I love it then I think again is this too much flavour, but then the chilli hits and you forget the initial complexity until you are left with a long slow gentle heat leaving you wanting more. Though not listed as an ingredient there tastes like a hint of cumin in the background to me too whether present or not. The mustard and mustard seeds overlay another dynamic of heat too. Not too much but the different style of heat provided really ads to the depth of the sauce. This in my opinion is another winner in their range

The Chilees website suggested using this sauce as a marinade and, best with red meat; Beef, Water Buffalo, Bison and Venison. Also a fan of not just sticking to the basic supermarket foods I’m pleased to see different types of meat listed and I would agree I can see the sauce complementing these perfectly. With its depth of flavour this sauce would also be great to add some extra heat to your curries, stews, casseroles and hotpots too.

Finally, as I have mentioned in a past review, with the clever spelling of the work chilli as part of their company name I fear there is a chance their good work may get lost in the internet search world. It took a couple of attempts to find their homepage originally but after the first taste of one of their sauces I never forgot. I hope this review has helped you find them

Check them out at http://www.thechillees.co.uk/ or on Twitter @thechillees

A Standard 140ml bottle of any of their sauces will set you back around £3.50 so there’s no excuse not to check them out.

Flavour
(9/10)
Heat
(7/10)
Packaging
(6/10)
Value (8/10)
Overall
(7/10)

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Question: Summertime means one thing BBQ’s and what do you need to go with a BBQ?
Answer: A great chili sauce, so we crack open this sauce made by Mr Vikki’s named after his son ‘Harry’ it is called Harry’s Roast Chipotle BBQ Sauce so lets get it open and see how it tastes.

Ingredients: Tomato Paste, Vinegar, Roast Hickory Smoked Chipotle 14%, Molasses, Honey, Golden Syrup, Onion, Garlic, Cornflour, Salt, Soy Sauce, Mustard & Spices.

Made by & available from Mr Vikki’s

Bottle 280g Priced at £4.50 (Price correct at time of publishing)

About Mr Vikki’s: ‘A small bespoke Indian Fusion pickle producer in the beautiful Lake district Cumbria. Dedicated to using fresh natural ingredients, that contain no wheat or dairy. Many products using specific chillies, and keep very well once opened and unchilled due to the low water content achieved through ancient methods of preserving.

All recipes are unique and made by Adam Marks.’ Courtesy from http://www.mrvikkis.co.uk

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