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By Hot Juan, September 2, 2010 11:58 am

A quick catch up of art­icles from last month, if you sub­scribe to our news­let­ter, we email out this list­ing each month

Bolivian Rain­bow

Grow­ing Chil­lies On the Win­dowsill — We get a few vis­it­ors to the nurs­ery, who say that they wish they could grow chil­lies, but have no garden or green­house. It’s a pleas­ure to tell them that there are quite a few vari­et­ies which they can grow on their win­dowsills. This state­ment is often greeted with a smile, that broadens as I tell them that the chil­lies can live for quite a few years in the house.

More Super­Hot Chil­lies com­ing from the home of the Dor­set Naga — We hear that expert chilli grow­ers Michael and Joy Michaud (Pep­pers by Post & Sea Spring Seeds) have more super­hot chil­lies com­ing to burn us.

Spicymonkey’s Ninja Mon­key Sauce — ” I swirled my spoon around and pulled out a big enough dol­lop that was sure to test my mettle against this so called “Ninja Mon­key”, hold­ing it up to my nose I could smell the ginger, wasabi,soy sauce and habanero’s that were surely going to make this exper­i­ence both pain­ful and pleas­ure­able at the same time”

Ben­ing­ton Lord­ship Chilli Fest­ival 2010

Meg Proops Vis­its Ben­ing­ton Lord­ship — Chilli Fest­ival 2010 — Once again, the hardy Brit­ish pub­lic ignored the change­able weather to visit the 5th annual chilli fest­ival at Bennington.

Edible Orna­ment­als opens the Edible Kit­chen — To cater for the increas­ing num­ber of chilli afi­cion­ados who make the pil­grim­age to Bedford’s spe­cial­ist pick-your-own veget­able and chilli grower, Edible Orna­ment­als have announced the open­ing of The Edible Kit­chen at their Cher­wood Nurs­er­ies in Chawston.

Sea Spring Seeds & Pep­per By Post open day 22nd August 2010 — We live close to Sea Spring Seeds / Pep­per By Post, but due to our hec­tic sum­mer sched­ule we have never made it to their open day, but this year we pack the kids in the car and off we went, the only slight down side was the weather which just a little wet, with a sea mist rolling in.

Chilli Pep­per Com­pany — Born to Burn — “There! now thats not alot of ingredi­ents at all, so I was fooled into think­ing this sauce may not be that hot simply because it did’nt have any extract in and the Jolokia con­tent is only 30%..as i soon found out, “only” 30% is clearly more than enough to make this reviewer sweat bul­lets and wish he’d died!!”

Rus­sell Wil­li­ams explains how to make your own Oleor­esin at home — “I thought it was time to share my method of heat extrac­tion from the beau­ti­ful chilli pep­pers out there. You want to increase the heat without adding volume? Then Oleor­esin is for you!”

Fire Foods Launches Infin­ity Chilli Sauce — The first sauce made with the Fire Foods Infin­ity Chilli has been launched by Fire Foods, the first batch of just 40 bottles, so if you want one , order it now.

West Dean 2010

Images from West Dean Chilli Fiesta 2010 — Here are some images from our time at West Dean Chilli Fiesta this year, we hope to have a video guide to pub­lish later.

Simpsons Seeds Chilli Tast­ing — We all love a chilli, but try­ing to taste a wide range, and still have your pal­ate in good work­ing, or too sound a tad wordy, ‘func­tion­ally object­ive’. Well, we run tast­ing ses­sions at our nurs­ery, and will also be run­ning a small one at the Upton Cheyney Chilli Fest­ival. They start in mid Septem­ber, and go on for a couple of weeks, they also get hot­ter as the month goes on, as the Scotch Bon­nets and Habanero’s mature later. Prior to our chilli tast­ings, we have tomato tast­ings, in which we will add a few chil­lies, just to liven things up.

Scott Roberts — Chilli Let­ter from Amer­ica #9 — We’re in the middle of the “dog days” of sum­mer, where swel­ter­ing tem­per­at­ures grip a bulk of the United States with its tyrran­ical claws. The weather is not the only thing that’s get­ting hot in this coun­try; we’re enter­ing the heart of hot sauce and chile pep­per fest­ival sea­son here. Even though the biggest sum­mer event, Zest­Fest, has been post­poned until Winter, we still have the recently tran­spired Week­end of Fire and the Toronto Hot & Spicy Food fest­ival (the later, of course, tak­ing place in Ontario, Canada); plus upcom­ing in later August and Septem­ber are the I Like it Hot Fest­ival in Flor­ida; the Aus­tin Chron­icle Hot Sauce Fest­ival in Aus­tin, Texas; the National Buf­falo Wing Fest­ival in Buf­falo, New York; the Hatch Chile Fest­ival in Hatch, New Mex­ico; the Chile Pep­per Food Fest­ival in Bowers, Pennsylvania; the Hou­s­ton Hot Sauce Fest­ival in Hou­s­ton, Texas, and the North Car­o­lina Hot Sauce Fest­ival in Oxford, North Carolina.

An Intro­duc­tion to Wild Chil­lies — Cap­sicum has been known since the begin­ning of civil­iz­a­tion in the West­ern Hemi­sphere. After Colum­bus returned from his explor­a­tions, they were intro­duced to Europe and other parts of the world, and cul­tiv­a­tion of the plant began in Spain and Por­tugal in the early six­teenth century.

Chi­potle Chilli Mayonnaise

Atkins and Potts Chi­potle Chilli May­on­naise — Atkins and Potts are based in New­bury, Berkshire and is still a fam­ily owned busi­ness, they make all their products in small batches, I found this jar in one of our favour­ite Deli’s Bramble and Sage , just down the road in Sut­ton Montis, I often seem to find inter­est­ing products on their shelves, also their cof­fee is excellent.

Kush­cuisine Wins Great Taste Awards Gold — We have seen Kush­cuisine at the recent Fiery Foods In Brighton and at the West Dean Chilli Fiesta’s but we have yet to review any of there products, But in the mean time they have been very suc­cess­ful with the Guild of Fine Foods and have won a Gold Star for their Tomato Chilli Jam at the annual Great Taste Awards.

The Lakes Chilli Fest 2010 Show Report and images Part 1 and Part 2

Holy Cow! — Himalayan Hot Gar­lic Review- When open­ing this sauce, be care­ful, you will be hit by a strong gar­lic smell. You can get a hint of a slight lemon scent and a fair amount of chilli. It has the thin con­sist­ency that you would expect from a sauce, dip or dress­ing the ingredi­ents are well mixed and the sauce does not seperate.

The Smokey Joe Sauce Com­pany — Jerk Mar­in­ade — I like the taste of jerk, but I find most of the com­mer­cial ver­sions of this Jamaican fla­vour­ing tend to be a pale imit­a­tion of the real thing of which there are lots of dif­fer­ent ver­sions, but they all have a few things in com­mon, a com­plete depth of fla­vour with no fillers and they are all rich, warm and fra­grant with no short­age of spices.

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By Hot Juan, August 31, 2010 10:45 pm

This has been our biggest month since we star­ted with over 36,000 pages served.

36,000 pages served — August 2010

This is an increase of over 13,000 more that our pre­vi­ous record.

Thank you all for vis­it­ing us.

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By Hot Juan,

Fire Foods

The first sauce made with the Fire Foods Infin­ity Chilli has been launched by Fire Foods, the first batch of just 40 bottles, so if you want one , order it now.

The infin­ity chilli was rated at 1,067,286 SHU’s so this could be one of the hot­test non-extract sauces available.

Click here to order your bottle while stocks last.

More inform­a­tion when we get a bottle to review

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Please visit our spon­sor www.hot-headz.com

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By Hot Juan, August 28, 2010 8:04 am

Ben­ing­ton Chilli Fest­ival 2009 — Much lar­ger that last year

The 5th Ben­ning­ton Lord­ship Chilli Fest­ival is over the week­end of the 29th & 30th of August 2010 and will attact 1000’s of vis­itor to this pop­u­lar event.

Please see our review of the 2009 event to see what you are missing.

Please visit their web site for more inform­a­tion www.beningtonlordship.co.uk

We hope to have a full report from the event after the weekend.

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By Hot Juan, August 26, 2010 10:51 am

The Perry­wood Garden Centre in Essex is hold­ing its first Chilli event this bank hol­i­day week­end, they have grown 10 vari­et­ies and have other com­ing from other suppliers.

The cof­fee will be fea­tur­ing recipes using chil­lies and on the Monday they are fir­ing up the BBQ and cook­ing Sweet Chilli Saus­ages and Pork with a Chilli marinade.

You can find out more by vis­it­ing www.perrywoodnurseries.co.uk

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Please visit our spon­sor www.hot-headz.com