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By Hot Juan, April 17, 2010 1:11 pm

This is a BBQ hot sauce from Argen­tina, served with bar­be­cued beef it can even used as a mar­in­ade. If you look on Wiki­pe­dia you will find that it may have been cre­ated by Irish­man Jimmy McCurry in the 19th cen­tury, but it seems this could also have been Jimmy Curry an Eng­lish meat importer or many other altern­at­ives based on the cor­rup­tion of Eng­lish names, but prob­ably none of the above is true.

There is no fixed recipe for this sauce, lots of things are optional, but basic­ally you need lots or Pars­ley, Gar­lic, Olive Oil, Lemon Juice or Red/White Wine Vin­egar and Chilli pep­pers, else you add whatever you like that seems to fit (play with your food its fun) fresh is always best, but if you have got it then dried will also work.

Ingredi­ents:
80 ml Olive Oil
80 ml Water
80 ml Lemon Juice or Red/White Wine Vin­egar
4 – 5 large Crushed Cloves Gar­lic
100g Fresh Curled Pars­ley
2 – 3 Red Chilli Pep­pers (de-seeded and chopped)
1 Tbsp Mex­ican Oregano (see Chilli Pep­per Pete)
1 Tbsp Basil
1/2 Tsp Ground Cumin
2 Salad/Spring onions (Chopped)
1 Tsp Rock Salt

Remove any bit you don’t want to eat and add the rest into your food processor/blender and let rip, but stop before it becomes a fine paste..

If you don’t have a blender etc you can just finely chop all the ingredi­ents for a more rus­tic look, prob­ably far more traditional.

Place the sauce in a jar and store in the fridge for a few days before use (if you can wait that long), best added to the meat after cooking.

Recipe Dis­claimer

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By Hot Juan, April 13, 2010 9:28 am

In 1965 Lionel Hitchen formed Lionel Hitchen (Essen­tial Oils) Ltd to man­u­fac­ture con­cen­trated cit­rus oils, over the years the busi­ness diver­si­fied into the man­u­fac­turer of Oleoresins.

Oleor­esin Man­u­fac­tur­ing Processes

Chilli Oleor­es­ins form a inter­est­ing part of their range, they are pro­duced using only the best qual­ity raw mater­i­als, the chil­lies are ground and then placed in solvents to extract the act­ive ingredi­ents , the solvent is then dis­tilled off in a vacuum to pro­duce a highly con­cen­trated oleoresin.

Oleor­es­ins are highly stable when com­pared to fresh ingredi­ents and are extremely res­ist­ant to micro­bi­o­lo­gical con­tam­in­a­tion, provid­ing a 100% reli­able product in terms of fla­vour and strength.

Lionel Hitchen can provide extracts from a range of chil­lies including:-

• Arbol - Primar­ily used to make sauces, but used in soups and stews, car­a­mel, lol­li­pops, and pan-coated confectioneries.
• Habanero - Used in sal­sas, chut­neys and Carib­bean cuisine, mix­ing espe­cially well in sal­sas with fruit.
• Ancho - With a mild heat, it is used in mole, enchil­ada sauces, tamales and stews.
• Chi­potle – Used in soups, stews, ketch­ups and also in Chocol­ates where they provide a unique experience.
• Jalapeno - Their pop­u­lar use in “nachos” has made them a man­dat­ory ingredi­ent for sauces, dips, cheeses and snacks.
• Guajilli - This chilli is the base for rich chili con carne and clas­sic Tex-Mex cuisine. Guajillo are tra­di­tion­ally used in Mex­ican cuisine, from mole sauces to stews.

There range does not just include chil­lies but oleor­es­ins from Ani­seed, Basil, Bay, Caraway Oleor­esin, Car­damom, Cas­sia , Cel­ery Leaf, Cel­ery Seed, Chive, Cin­na­mon, Clove, Cori­ander Leaf, Cori­ander Seed, Cumin, Cumin Roas­ted, Dill, Fen­nel, Garden Mint, Gar­lic , Ginger, Laurel, Leek, Lem­on­grass, Lovage, Mace, Mar­joram, Mas­soia, Nut­meg, Onion, Oregano, Paprika, Pars­ley, Pep­per, Pep­per Bell, Pimento, Sage, Savory, Spear­mint, Rose­mary, Tar­ragon, Thyme, Tomato, Turmeric.

For more inform­a­tion visit www.lheo.co.uk

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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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