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By Hot Juan, February 8, 2010 12:33 pm

Chil­liPep­per­Pete

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.

Seeds Sup­plies are very lim­ited and it unknown if they will pro­duce Black Naga’s, but you never know. They are priced at the same price as the nor­mal Naga seeds at just £2.00 for 10 seeds.

Even if this genetic abnor­mal­ity does not appear in the next gen­er­a­tion at least you will have a inter­est­ing Naga plant.

For more info see www.chillipepperpete.com

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By Hot Juan, February 7, 2010 11:23 am

Pick­ing Spices

Pick­ing Spices are what is used to give pickles there bite, but they are also used in the to make roll­mops or soused herrings.

They can be used ground or whole, some people place them in a muslin bag and add to the vin­egar that is to be used for pick­ling (You can buy in super­mar­kets pre-spiced vin­egar oftern labeled Pick­ling Vinegar).

For a quicker infu­sion you can add them to a stain­less pan of vin­egar and bring to the boil before dis­card­ing the spices and using the vinegar.

Ingredi­ents:-
1 table­spoon cori­ander seeds
1 table­spoon mus­tard seeds
1 table­spoon black pep­per­corns
1 table­spoon cloves
3 or 4 dried red chilies
1″ (2.5 cm) piece dried ginger root
1″ (2.5 cm) piece cin­na­mon stick
3 dried bay leaves

When I make my pickled onions I like them to have a real bite, so I used the hot infu­sion method, but leave in the Pick­ling Spices in the jar with the onions to mature, but remem­ber to let the infused vin­egar cool before using, else you will cook and not pickle.

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By Hot Juan, February 6, 2010 3:09 pm

David Floyd (Editor)

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Even if you just need help and advice, we are here to help, if we don’t know the answer, I am sure we will know who does.

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By Hot Juan,

Nando’s Por­tuguese BBQ peri-peri marinade

At first taste it is the toma­toes and vin­egar that I noticed, then the lem­ons and finally a little warmth from the pep­pery Cay­enne pep­pers. This is a mild chilli sauce, its fla­vour com­ing mostly from the toma­toes. I did won­der why they called it a peri-peri mar­in­ade as they are well down on the list of ingredients.

We used this to cook BBQ ribs to see how well it cooked on to and mar­in­aded into the meat, unfor­tu­nately it did not do very well, and pro­duced a very dull set of ribs, with little stick­i­ness and most of the fla­vour we had found before cook­ing was gone, now it was just a slightly pep­pery tomato sauce.

Ingredi­ents:- Water, Tomato Paste, White Sugar, White Vin­egar, Lem­ons, Spices (Mus­tard, Gar­lic Powder, Cay­enne Pep­per, Onion Powder, Black Pep­per), Salt, Onions, Sun­flower Oil (0.4%), Thickener (E1422), Fla­vour (Veget­able, Pine­apple), Sta­bil­isers (E415, E405), Col­our (E150c), Arti­fi­cial Fla­vour (Worcester Sauce), Pre­ser­vat­ive (E202), Ser­rano Chil­lies, African Birds Eye Chilli (Peri-Peri Chilli), Bay Leaves

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.

If I see it at a BBQ, I would be happy to add it to my food, but it will not be on my shop­ping list. This sauce is avail­able in most UK supermarkets.

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By Darth Naga, February 4, 2010 5:42 pm

Dragons Breath

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:

1. Mak­ing very tasty homemade sauces using the freshest ingredi­ents for every­one to enjoy.
2. Attempt­ing to kill me by way of the hot­test sauces he can muster up.

Thank­fully this is one of the former for a change, but don’t be fooled its not all fluffy pil­lows and candy floss, not in my world baby!!

Ingredi­ents: toma­toes, fresh bhut jolokia, vin­egar, onions, apricots, apple, lemon juice, mus­tard, gar­lic, thyme, basil, turmeric.

(Review bottle kindly sup­plied by Ged over at www.chileseeds.co.uk)

“Dragon’s Breath” is a sauce that on first pick­ing up I hon­estly did’nt think would be that hot, even though Jolokia’s are on the list of ingredi­ents there were plenty of other ingredi­ents that I was sure would bring the heat down a couple of notches, per­haps even till it was barely notice­able.. I was wrong.

The bottle is one of the usual 140ml glass bottles that most of CPC’s sauces come in, this one is adorned with another of their high qual­ity glossy labels, with the name of the sauce, the web­site and a blue dragon breath­ing fire on the front. It calls itself a “Deadly Hot Carib­bean Chilli Sauce” but I was’nt put off by this as alot of “Carib­bean” sauces claim to be “really hot” but they are’nt! The sauce inside is quite a bright yel­low with col­our­ful flecks of black, red, green and white mov­ing about as i gave the bottle a good shake.

I popped the cap and took a big sniff of the con­tents, straight off I could smell vin­egar, apricots, gar­lic and mus­tard.. which is good as those are on the ingredi­ents list LOL! I grabbed my tast­ing spoon, looked at the bottle for a minute then chuckled and lif­ted the bottle to my lips tak­ing a hearty swig of the stuff within… I soon learned this to be a HEINOUS over­sight on my part and I was about to be taught a valu­able lesson.

Usu­ally i would’nt judge a sauce without tast­ing it, but i saw this one as one of Ged’s milder sauces so I was’nt wor­ried, i knew it would taste damn good, but the heat would’nt be so bad, as expec­ted the fla­vours that hit me instantly were apricot and gar­lic, with a bit of apple, a smat­ter of mus­tard and a hint of jolokia to keep even the most fussy “Fla­vour snobs” happy…then the heat kicked in, I was’nt expect­ing this so of course I lunged for my milk and after tak­ing a large mouth­ful real­ised that this sauce gets it heat from the jolokia, so I should have known bet­ter! It provides a strong burn­ing sen­sa­tion on the tongue, that trans­forms into an intense wave of heat that moves to the back of your throat and stays there for a little while!

Not a sauce to be laughed at, this one provides enough heat to keep hard­core chillinut­terz happy, but the fla­vour is def­in­itely a carib­bean one and cer­tainly tastes bet­ter than alot of sup­posed “carib­bean” sauces that primar­ily use scotch bon­nets, this sauce dares to be a little dif­fer­ent with it use of fiery jolokia pep­per blen­ded bril­liantly with dif­fer­ent fruits to cre­ate a very fruity sauce. You’ll find no extract here as the burn is provided nat­ur­ally by the Jolokias!!

You can buy a bottle right now over at www.chileseeds.co.uk for the low price of £6.50, and at that price i hon­estly have noth­ing more to say except but it, and I prom­ise you won’t regret it!!

Till next we meet my chil­li­friendz, have a hot one and may the sauce be with you!

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By Hot Juan,

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.

This has a deep dark red col­our and on open­ing I was expect­ing it to be a more of a set, jam con­sist­ency, but this jam is runny, more of a sauce or thin chut­ney. When I looked at the ingredi­ents list, I could not see any­thing that would make this set, so I am sure that this is how it is meant to be.

Ingredi­ents:- Toma­toes, Sugar, Red Wine Vin­egar, Oak Smoked Gar­lic (6.9%), Ginger, Chilli (1.7% Dried Chilli weight) Nam Pla (Thai Fish Sauce), Bal­samic Vinegar.

Hav­ing said that the fla­vour is great, the smoked gar­lic and chil­lies and the pre­dom­in­ant fla­vour, as you would hope from a products like this, with the ginger work­ing its magic in the back­ground. The smoki­ness of this is not at all arti­fi­cial, there is no acidic aftertaste

I loved this with a cheese toasty, but even just spoon­ing it dir­ectly from the jar it reminds me of one of my all time favour­ites “The Chilli Man’s Smokin’ Satan”, which we had stocked, and sold con­tinu­ously over the years.

At just £3.50 a jar, it is a bit of a bar­gain and well worth adding to your shop­ping list, we are going to add it to our tomato base for pizza’s tonight.

To find your local stock­ists or  to order on-line visit www.thechillijamman.co.uk

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By Hot Juan, February 3, 2010 3:00 pm

We would love to know how many hot sauces our read­ers have open at the moment

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By Hot Juan, February 2, 2010 3:47 pm

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”

Num­ber 18 was:-

Chil­lies

Chil­lies
These are sure to raise your meta­bol­ism the hot­ter you can stand the more their effect. Expect a 15 per cent increase in cal­or­ies burnt for about two hours after eat­ing a hot sauce.

Source — The Times Week­end 16th Janu­ary 2010

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By Hot Juan,

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 not grow­ing Hel­le­bores but chillies.

So in Janu­ary 2009, the first large batch of seeds was sown and the new ven­ture star­ted. With three poly­tun­nels they could grow a good crop of chil­lies and by mid June they star­ted pro­du­cing ripe chillies.

After much devel­op­ment and some help from the local author­it­ies they star­ted pro­du­cing their own rel­ishes, Jel­lies and sauces. Then in July 2009 they did their first Farm­ers Mar­ket in St. Ives Nr Cambridge.

Cam­bridge Chilli Farm Stall

Now they are reg­u­lars on the Farm­ers Mar­kets with a stand at The St. Ives, Cam­bridge, Ely and Ram­sey markets

They have a range of Sauces which we hope to review as time goes on, including:- Ghost Pep­per ‘10’ Sauce – An all nat­ural sauces which boasts 10 Naga Morich per bottle.

And Naga Nap­alm Sauce, Habanero Hot Sauce, Pine­apple & Habanero Hot Sauce, Sweet Chilli Sauce, Smoky Chi­potle Sauce, Tomato & Chilli Sauce.

As well as a impress­ive col­lec­tion of spicy jellys , jam and a smoky relish:- Raspberry & Chilli Jelly, Lime & Chilli Jelly, Cran­berry & Ser­rano Chilli Jelly, Habanero Gold Jam and Red Onion & Smoky Chi­potle Relish.

No online shop as yet, but they accept Cheques and PayPal, So if you are in Cam­bridge visit one of the local farm­ers mar­kets and let us know what you think.

Visit www.cambridgechillifarm.co.uk for more information