Just a quick note to let our read­ers know we are upgrad­ing our server as our old one has become a little slow of late, we hope to get this com­plete in the next few days..

You may have noticed a few false starts on the move, sorry for any incon­veni­ence, nor­mal ser­vice will be back soon.

Sorry this is a bit late, we nor­mally do this before the end of the month, but I was work­ing on other things.. Nice to see the Blair’s Death Rain Chi­potle Crisps in the top 10, they are one of my favour­ite flavours

#	www.hot-headz.com		www.scorchio.co.uk
1	Dave’s Insan­ity Sauce	-	Blair’s Death Rain Habanero Crisps	-
2	Blair’s Ultra Death Sauce	?	Mr Was­abi Pea­nuts 115g	-
3	Blair’s Death Rain Potato Chips — 3 Bags	?	Dried Naga Jolokia Chil­lies (125g)	-
4	Satan’s Sweat Naga Chilli Sauce	?	Dave’s Gour­met Insan­ity Sauce	-
5	Who Dares Burns! The 2nd Assault	-	Fly­ing Goose Brand Sri­r­acha Hot Chilli Sauce	-
6	Satan’s Nuts!	?	Dried Chi­potle Chil­lies (50g)	-
7	Pure Naga Bhut Jolokia Paste	?	Dave’s Gour­met Burn­ing Nuts	?
8	Who Dares Burns! The 2nd Assault!	New	Pleas­ure & Pain Organic Dark Naga Jolokia Chilli Chocolate	?
9	Spicy Cajun Nuts	New	Dave’s Gour­met Ulti­mate Insan­ity Sauce	-
10	Blair’s Death Rain Chi­potle Chips Pack of 3	New	100% Pain Hot Sauce	?

[– No Change — ? Moved Up — ? Moved Down - New New to the list ]

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“Our Spon­sor this month is Hot-Headz — The source for hot sauce”

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Last week I was teach­ing some basic cook­ing and needed a season­ing mix to put on Fajitas and a few other recipes we were mak­ing, I could only use super­mar­ket basic stuff, no whole dried chil­lies, and no pre­par­a­tion time.

So here it is:-

8 tsp chilli powder
2 tea­spoon paprika (Smoked if you can get it)
1 tea­spoon crushed red Chilli flakes
1 tea­spoon gar­lic powder
1 tea­spoon dried oregano
2 tea­spoons ground cumin
1 tea­spoon fine sea salt
1 tea­spoon black pepper

All this came from the Tesco own brand cheapest range and it worked like magic, this will make enough for a to last a while and it will keep very well in a air­tight con­tainer, it also works out a lot cheaper that buy­ing one ready made!

Feb­ru­ary 2010 was another great month here at the Chile­Foundry, we have had over 100 sauces arrive in the past 6 weeks ready for review.. we will have to work hard to get them all reviewed (what a ter­rible Job).

Cam­bridge Chilli Farm — Tim Murphy con­tac­ted us a while ago to tell us about his new ven­ture “Cam­bridge Chilli Farm” after the arrival of a little boy in Septem­ber 2008, Tim who has pre­vi­ously run a small part time nurs­ery ded­ic­ated to Hel­le­bores, decided to go full time, but now grow­ing Hel­le­bores but chillies.

Burn 15% more cal­or­ies with Chil­lies — A very inter­est­ing art­icle in the Janu­ary 16th issue of the The Times Week­end sec­tion was “Dish of the Day 20 great foods you aren’t eating”

The Chilli Jam Man — Oak Smoked Gar­lic & Chi­potle Jam — York­shire has always seemed to me to be the home of home made Jams and pickles so when we where sent a range from “The Chilli Jam Man” to review, it was no sur­prise to find where they had come from. The first one to tickle my taste buds was the Oak Smoked Gar­lic & Chi­potle Jam.

The Chilli Pep­per Com­pany — Dragon’s Breath Review — Its a Wed­nes­day even­ing, i’ve just fin­ished work only to get home and real­ise that i’ve been a little slack and must do a sauce review, then of course the dif­fi­culty comes in choos­ing what sauce to review, a quick look through past reviews and future bottles in front of me leads me to notice that I have’nt covered a sauce from the “Chilli Pep­per Com­pany” for a while, so here it is! Ged at the Chilli Pep­per Com­pany is mad north­erner who delights in two things.

Nando’s Por­tuguese BBQ peri-peri mar­in­ade — It may have been best not to cook this sauce, but to add it to the food after cook­ing, so that it retains it fla­vour. The fam­ily gen­er­ally liked the sauce dir­ect from the bottle, with no neg­at­ives, just don’t cook with it.

Pick­ling Spice — A Brit­ish Spice Mix — There are not many spice mixes we can claim as our own, but Pick­ling Spice seems as brit­ish as it gets.

The Black Naga — Chil­liPep­per­Pete has a come across what could be a new vari­ety of Naga, the Black Naga, it has been found grow­ing in a field in Naga­land (North East­ern India) amongst the nor­mal Naga’s, the pods have been care­fully col­lec­ted and shipped to Pete.

St Aus­tell Brew­ery Launches Chilli & Chocol­ate Ale — Named Cock­leroaster and brewed with the help of the South Devon Chilli Farm, it is made with pale and roas­ted mail, dark chocol­ate and chil­lis, the chil­lies are added near the end of the brew­ing process.

Chi­potle Style Chili Powder — What is Chili Powder — Chili Powder is a season­ing mix that comes from the USA, notr the spelling of Chili, you need to be care­ful when pur­chas­ing this in the UK as we have at least three spelling that can con­fuse, it is not Chilli Powder or Chile Powder, both of which we will cover in later articles.

Update — Cam­bridge Chilli Farm — We have had a large par­cel arrive from Tim Murphy at the Cam­bridge Chilli farm, it con­tains a selec­tion of there latest products, which we will be review­ing over the next few months.

Chilli Fest­ival Wad­des­don Plant Centre 2010 — This year the Wad­des­don Chilli Fest­ival is over the week­end of the 4th & 5th of Septem­ber, They are lim­it­ing the num­ber of stand to 25 to try to kept the qual­ity as high as pos­sible, Last year they had over 4000 visitors.

BBQ Sauces and Real BBQ — To most of us BBQ sauce is that sweet sticky stuff a kind of sug­ary tomato based sauce that we pour on bur­gers to give them a BBQ flavour.

iPhone and iPod Touch Chilli Applic­a­tion — South Devon Chile Farm have an iPod applic­a­tion that that lets you look at a data­base of Chilli vari­et­ies, with inform­a­tion about each just a tap away, you can also browse a list of recipes and inform­a­tion about the farm.

Chil­liPep­per­Wilf — DANGEROUS SAUCE FOR BOYS: NO1 THE SPITFIRE — No this is not a typo Wilf is Chilli Pep­per Pete’s son and at the age of 9 has been respons­ible for cre­at­ing a hot sauce tar­get at the younger chilliheads.

Did you know! — Chilli facts and Info

Sub­mit­ting Art­icles to the Chile­Foundry FAQ! — Can I sub­mit at art­icle to the ChileFoundry

Simple Jalapeno Salsa — A very basic salsa, that is quick and simple. The Cumin and gar­lic are optional, feel freee to play with you food and add whatever herbs you like (or have to hand) most soft herbs will work fine, exper­i­ment, enjoy and eat while fresh.

Hot-Headz gets Re-Branded — A com­plete new look for Hot-Headz has just been launched

Chil­liPep­per­Pete Tastes Cam­bridge Chilli Farms Rasp­berry & Chilli Jelly — I was excited to find a new chilli com­pany that I hadnt come across before called the Cam­bridge Chilli Farm and emailed for info on their very col­our­ful range of jams, jel­lies and sauces. Tim Murphy is the owner and grower and I am assured that their range is pro­duced in house using their own chil­lis. Tim very gen­er­ously shipped a set of his products for us to have a mam­moth tast­ing ses­sion. I make it 14 in his range which is a fair num­ber for a new company.

Oxford University’s Devel­ops Com­pact Scov­ille Meas­ure­ment Device — Fancy a simple to use way of test ing sauces Scov­ille rat­ing, well, Oxford Uni­ver­sity Richard Compton and his team have developed a small hand held device that uses Car­bon nanotube-based elec tro chem­ical sensors to meas­ure the scov­ille rat­ing of a sauce.

New Range from South Devon Chilli Farm — Just arrived at the Chile­Foundry HQ is a new range from South Devon Chilli Farm

Scott Roberts — Chilli Let­ter from Amer­ica #3 — Not an abund­ance of news going on in these cold Winter months, just a lot of focus on the weather. The mid-Eastern United States had record-breaking bliz­zards, and at one point 49 out of the 50 States had meas­ur­able amounts of snow on the ground (with sunny, trop­ical Hawaii being the only holdout).

War­bur­tons to Launch Chilli Jack Snack in it’s new Chip­pidy­DooDaa Range — Avail­able from the 15 March War­bur­tons is to enter the snacks mar­ket with a new range called Chip­pidy­DooDaa, the range is ini­tially to be made up of three products:- Mature Cheese and Spring Onion, Chilli Jack, and Sea Salt and Malt Vin­egar in 40g single serving packs.

Pringles Xtreme Fla­vours Reviewed — This must be one of my most dis­ap­point­ing reviews so far, there have not been many products that lack any redeem­ing fea­tures, espe­cially from a com­pany of the qual­ity of Pringles, I find there nor­mal range some of the best fla­vour on the mar­ket, we are happy to offer our help if they would like to improve them (In the past we have worked on devel­op­ing our own crisp flavours)

Darth Naga Reviews Melinda’s Naga Jolokia Sauce — So here I have “Melinda’s Naga Jolokia Sauce” and what a fine look­ing sauce it is too, a lovely col­our­ful label wrapped around the industry stand­ard 148ml bottle, show­ing the head of a lady whom i can only assume is “Melinda” sur­roun­ded by chilli plants against a gor­geous back­ground of bur­gundy and gold, the sauce inside being a deep red in col­our with flecks of deeper red and accom­pan­ied by lots of seeds.

Top 10 UK Chilli Web Sites — Feb­ru­ary 2010 — A new #1 site this month as Scorcho has been toppled from the top by Chil­lis Galore, these two com­pan­ies are very dif­fer­ent, Scorchio is an Importer/Retailer of Sauce from the UK and around the world, while Chil­lis Galore is a regional grower and man­u­fac­turer the site could not dif­fer much more, but they are both full of inform­a­tion that drags people to them.

Blair’s Salsa De La Muerte Review — As with my pre­vi­ous Blair reviews, this one needs no intro­duc­tion apart from point­ing out that this sauce is one of his fam­ous “Death” sauces, but the name is slightly different!

South Devon Chilli Farm “15” Chilli Sauce — The sauce is a pale orange col­our with the con­sist­ency of Tabasco sauce, but much less salty, it has a very pleas­ant sweet smell from the cider vin­egar, but it is the taste is excep­tional, it is not heat just for heat sake, in fact is is not a very hot sauce, but it has a well roun­ded warmth that is very hard to pin down in terms describ­ing the fla­vour, but  enough to say the com­bin­a­tion of chil­lis and cider and lemon juice it sublime.

Hawaii Hot Sauces in stock at Hot-Headz — Hot-Headz have now star­ted stock­ing a range of Hot-Sauces from Arturo’s of Hawaii, they have named a sauce after each of the main islands.

BBC to film Fiery Foods Chilli Eat­ing Con­test — This years chilli eat­ing con­test at the Fiery Foods Fest­ival will be film by the BBC for a pro­gramme they are mak­ing on pleas­ure and pain, so if you think you can take the hot­test pep­pers keep at eye on the Fiery Foods web site to find out how to enter.

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“Our Spon­sor this month is Hot-Headz — The source for hot sauce”

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This bar has that shiny fin­ish and a clean crisp snap as you break it that only comes with a qual­ity chocol­ate, The chocol­ate is ini­tially firm in the mouth then melts smoothly, the chilli fla­vour is warmer than I expec­ted, with a long warm­ing after taste, there is no bit­ter­ness and it isn’t overly sweet. Yumm.

Helen and Simon Pattin­son, foun­ded Montezuma’s in 2000 work­ing from a small Shop in Brighton, the Chilli Chocol­ate is one of their best selling bars, if you are in Brighton it is worth have­ing a look around the shop, there seems to be always new things to try, like “Montezuma’s Revenge” Dark chocol­ate blen­ded with lime, chilli and tequila…

Ingredi­ents:-

Organic Coco Solids (73%), Organic Sugar (26%), organic Ground Chilli (<1%) & Organic Vanilla (<1%).

Some jobs don’t get any bet­ter that this, eat­ing chocol­ate at my desk and pre­tend­ing I am working.

Click here to visit there web site www.montezumas.co.uk

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“Our Spon­sor this month is Hot-Headz — The source for hot sauce”

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The Dart­moor Chilli Farm has sent us a jar of its Chilli Jam to taste, it comes in a 227g jar, on open­ing there is a very dis­tinct­ive waft of Jalapeño, it has a dis­tinct­ive  orange red col­our, but this jam is not clear hav­ing a slightly cloudy appear­ance, in which you can see the occa­sional seed.

Ini­tially the  taste comes from the roas­ted red pep­pers, and this is fol­lowed by the Jalapeños, with a nice sweet over tones from the Apples and Sugar. This goes well with a nice strong cheese and crack­ers or how about glazed on to some cooked ham.. The mouth is start­ing to water just think­ing about the possibilities.

Ingredi­ents: Roas­ted Red Pep­pers 70%, Apples, Sugar, Wine Vin­egar, Fresh Jalapeño Chil­lies  6%, Sea Salt.

This is a rel­at­ively low sugar jar com­pared with may other com­mer­cial products I have tasted, the qual­ity of the ingredi­ents is excep­tional, a true del­ic­acy in the mouth. I am going to take what is left for my cook­ing class to taste, we are work­ing on some simple Tex/Mex dishes tonight and this will be idea to add a hint of sweet heat that they all can enjoy.

We have  the Dart­moor Chilli Farm lis­ted in our UK Grower/Wholesellers/Retailers sec­tions and have a short art­icle on them if you would like to know more about this regional grower.

To order your own jar visit www.dartmoorchillifarm.co.uk where you can also find a local stock­ist.

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“Our Spon­sor this month is Hot-Headz — The source for hot sauce”

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Loyd Gross­man Tomato and Chilli Sauce has been recalled from super­mar­kets after that warn­ing that a small num­ber of jars may con­tain pieces of glass.

The batches effected have codes 9316 and 9317 with a best before of May 2011, if you have one of these jars you are recom­mend to con­tact the man­u­fac­turer Premier Foods.

Form more inform­a­tion please visit www.premierfoods.co.uk

Edit­ors Note: We have found these sauces to be excel­lent, much bet­ter that the nor­mal pasta sauces we have found in super­mar­kets, please don’t be put off giv­ing this sauce a try when it returns.

This years chilli eat­ing con­test at the Fiery Foods Fest­ival will be film by the BBC for a pro­gramme they are mak­ing on pleas­ure and pain, so if you think you can take the hot­test pep­pers keep at eye on the Fiery Foods web site to find out how to enter.

See videos of last years events at www.chilefoundry.co.uk

You can also this year get a chance to have your own sauce com­mer­cially man­u­fac­tured if you enter the home made sauce com­pet­i­tion, the best part is you get to make it with Chil­li­Peter­Pete in his own kit­chen, and have it sold in the Fiery Food Shop in Brighton

For more inform­a­tion visit www.fieryfoodsuk.co.uk

Hot-Headz have now star­ted stock­ing a range of Hot-Sauces from Arturo’s of Hawaii, they have named a sauce after each of the main islands.

The Hawaii islands are a great place to visit, but if you don’t have the time or can­not afford it, why not try some of the sauce, we will be review­ing these very soon.

For more inform­a­tion visit www.hot-headz.com

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“Our Spon­sor this month is Hot-Headz — The source for hot sauce”

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