Each month we look at the best selling products from some of the UK’s largest Hot-Sauce retailers, this gives us and you an idea of what is selling well (So what we need to review)
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Blairs
I think everyone know’s about Blair Lazar, he has been creating some epic sauces since 1989 and has been a bit of a wizz as the marketing, with skulls attached to each bottle and special collectors editions seeming to arrive every few month.
Blairs Sweet Death Sauce
This sauce is part of the Death Sauce range which includes Ultra Death and Mega Death, on opening this bottle the smell seems to come from the Habanero and Cayenne peppers with strong sweet over tones, the sauce is a great consistency and just a little bit sticky.
This is listed as just HOT on the side of the box and is the mildest in the Death Sauce range, the flavour I could first taste was the Honey and Mango quickly followed by the warmth of the Habanero and finally the peppery aftertaste from the Cayenne.
Ingredients: Vinegar, Corn Syrup, Honey, Mango, Passion Fruit, Sugar Cane, Habanero Pepper, Carrots, Modified Corn Starch, Tomato Paste, Onion, Lemon Juice, Salt, Cayenne Pepper, Ascorbic Acid, All Spice, Garlic, Cloves and Black Pepper.
(Bottle kindly provide by Hot-Headz.com)
I was not expecting to like this sauce most of the fruit based sauces are too sweet and without a decent punch of heat, but this is still a Blair’s Death Sauce, so the heat is a lot hotter that anyone else’s mildest sauce, I tried this sauce on it own, but it would be ideal as a condiment with ribs or chicken.
At £4.99 a bottle you can pick up this sauce and the rest of the Blair’s range at www.hot-headz.com
| Flavour |   (7/10) |
| Heat |  (6.5/10) |
| Packaging | (8.5/10) |
| Value | (7/10) |
| Overall | (7.5/10) |
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This has been an exciting month for Chilli Fans, the announcement of the Infinity Chilli caused a big stir on the 1st of April, and we had a great Chilli Festival in Brighton, you can find links to all last month stories below:-
30/04/10 – Hot-Headz – Blair’s Death Sauce Merchant of the week
In Blair’s Extreme News (9th April 2010) the UK’s Stuart McAllister & Hot-Headz has been selected as the Death Sauce Merchant of the Week.
Hot-Headz Naga Sauce
30/4/10 – Hot Headz & Scorchio Top 10 Products — April 2010
Hot-Headz and Scorchio provide us each month with there Top 10 products sold that month via their web sites.
29/04/10 – Fiery Foods @ GrillStock Bristol 17th & 18th July 2010
Fiery Foods UK has joined forces with Grillstock Festival, which celebrates the art of barbie cooking, to bring the best UK chilli companies to Bristol
28/04/10 – Dartmoor Chilli Farm – Short Listed for Award for Environmental Responsibility
The Dartmoor Chilli Farm is a finalist in the FSB’s Devon Business Awards for Environmental Responsibility.
28/04/10 – Darth Naga Reviews Hot-Headz Naga Sauce
Word up my chilli compadres! here I am once again with another hot sauce review to brighten up an otherwise boring work day! The sauce i’m reviewing today comes from one of the grandmasters of the UK hotsauce scene, none other than Stuart McAllister aka “Dr Hotz” who runs the company “Hot Headz” (henceforth known as HH).
27/04/10 – Top 10 UK Chilli Web Sites – April 2010
This has been a good month for the farms with both the “South Devon Chilli Farm” and “Dartmoor Chilli Farm” jumping up in the top 10, the big loser this month was Scorchio having spent so much time in the top two slots, it is odd to see them drop so far.
26/04/10 – Olympic Banned Substance – Capsaicin!
In my research for this blog I read lots of rubbish about chillies, but one thing that I had to track down was a story that Capsaicin was a banned substance at the Olympics.
Peter & Rose at FF Festival
26/04/10 – Fiery Foods – Brighton’s Hot Sauce Store Opens Online Store
Fiery Foods UK is not only the organiser of the Brighton Fiery Foods Events, they also have a shop, currently it is in Brighton marina and but it is only open at weekends, but they are looking for new premises in one of the main shopping area so they can open all week.
24/04/10 – UK Chilli Market On Twitter
Apart from us who else should you be following on twitter..
24/04/10 – Harissa – A traditional chilli paste used in Africa and Middle Eastern Cooking
Harissa originates from North Africa / Middle East. It is a smooth paste made from dried chillies, garlic and olive oil, it can often include other ingredients such as caraway seeds, cumin, coriander and salt.
23/04/10 – South Devon Chilli Farm – New Farm Shop Approved
Good news from the guys at the South Devon Chilli Farm, they have just planning approval for their new farm shop next to their current building.
23/04/10 – Simpsons Seeds – Peppers Sweet and Hot
I always enjoy visiting Simpsons seeds, I have known Matt Simpson since we first had stands at the West Dean Chilli Fiesta may years ago and it is Matt who I turned to for help when writing my book (The Hot Book Of Chilles) to make sure I said the right things. He has also written an excellent book on the subject “Chilli, Chili, Chile: Peppers Sweet and Hot” which is you are growing chillies this book is a must have item.
Fire In the Hole and Black Death Chilli Beers
22/01/10 – Fallen Angel Brewery – Black Death and Fire In The Hole Chilli Beers
At the Fiery Foods Festival at the beginning of April this year I finally managed to run into the Fallen Angel Microbrewery, they have been brewing chilli beer for over 5 years now as part of their extensive range of 16 bottle conditioned beers.
21/04/10 – Chillies Get Protected Geographical Indication
Did you know that Chilli can get Protected Geographical Indication, well on the 24th February 2010 the “Pemento do Couto” obtained such a listing.
21/04/10 – South Devon Chilli Farm – Jalapeno Chilli Sauce
Okay, its been a while since i reviewed a hotsauce, so not one for rushing in headfirst with no due care and atten…OH who am i kidding i am actually a nutter, BUT on this occasion i am gonna ease myself back into the saddle slowly, so the sauce i have today comes from the “South Devon Chilli Farm” (henceforth known as SCDF) and rather than me going into a long drawn out description of who they are and what they do, you can read the article Hot Juan did on them back in july last year
New Chilli Variety - Curry Chilli
20/04/10 – New Chilli Variety – Curry Chilli
Gerald from The Chilli Pepper Company has point out to us a new chilli variety. Developed in India as the ultimate chilli for making curries, this has not been created for it heat but for the flavour and its used with green as well as red.
20/04/10 – Scott Roberts — Chilli Letter from America #5
Welcome to April! There seemingly wasn’t a whole lot of new things going in since I last spoke to you all, but memories can somehow be deceiving.
19/04/10 – Videos from the Chilli Eating Competition Fiery Foods 2010
I came across these video by a youtube blogger going under the name of Dullbedsitblogger, he was hopping to win the contest. These videos cover the event on day 2 of the festival.
18/04/10 – ebay.co.uk for Hot Sauces and all things Chilli
ebay is a kind of alternative market for goods, you can find almost everything you would ever need there, it is a unique business environment in that you can rate the seller by leaving feedback that can be read by other potentual purchasers, so if you sell on ebay it pays to offer a good service and quality products.
17/04/10 – Chimichurri – Argentinean BBQ Hot Sauce
This is BBQ hot sauce from Argentina, served with BBQ beef or even used as a marinade.
16/04/10 – Growing Chillies from Seed: Part 1
This is the first in a series of articles by Steve Water of the South Devon Chilli Farm on growing chillies and sweet peppers from seed. The South Devon Chilli Farm was formed by Steve Waters and Jason Nickels in the Spring of 2003 and an evenings-and-weekends activity, and has now grown to a company with eight full-time employees.
15/04/10 – The Domesticated Capsicum Species
There are five major Species of capsicums that are cultivated around the world and many other wild species. In technical terms the Chilli peppers are in the genus Capsicum which is part of the family Solanaceae making it related to the potato, tobacco, tomato and even the deadly nightshade.
14/04/10 – Endorphin Rush Review
It’s hard to take Endorphin Rush seriously when looking at it. When I got my package from the Chile Foundry, I sifted through the little polystyrene Wotsits and lifted Endorphin Rush out first. With its’ comically psychedelic design and preposterously over sized warning tag, Endorphin Rush doesn’t strike you as something that would give you a serious burn.
13/04/10 – Chilli Fiesta on the Chilli Farm – September 18/19th 2010
Chilli Fiesta on the Chilli Farm!! – Rodeo bull, bouncy castle, face painting, chilli eating… Lots of family fun!!!
Oahu Hot Sauce
13/04/10 – Lionel Hitchen (Essential Oils) Ltd – Experts in Oleoresins
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.
12/04/10 – The Devil’s Garden – the haven for chilli lovers
Based in Lancaster in the North West, this business stems from the obsession of Ivor Davies for all things spicy. His main motivation is to allow the general public to discover the wonderful world of chillies and the many tasty derivatives that we know and love.
11/04/10 – Arturo’s O’ahu Hot Sauce Review
Named after the third largest Hawaiian island O’ahu and make by Arturo’s Hot Flavours of Hawaii this sauce has a dark red semi translucent colour.
TristamChilli
10/04/10 – Fiery Foods Festival Show Report (Easter 2010)
This is my first visit to a Fiery Food’s Festival, and I was impressed by the first chilli event of the year, it is not a large event like West Dean, but it is very well organised with enough to delight the visitor. There were lots of chilli products to taste, great food to eat, and even a tent with children’s entertainment and a live band.
10/04/10 – Fiery Foods Festival – 18/19th September 2010
This is the second Fiery Foods Festival of the year and the biggest of the two. Held in the Victoria Gardens in Brighton on the 18th and 19th of September from 10am to 6pm.
10/04/10 – For iPhone and other mobile broadband users
Did you know the Chilefoundry is available in a special mobile browser friendly version, just point your mobile browser at the site and we will do the rest
08/10/04 – Simple Indian Chicken Curry
This recipe comes from my brother, who was shown how to make it by a friend a few years ago. He cooked it for us a few nights ago, it was so good we decided to include it.
07/04/10 – Images from Fiery Foods April 2010
Before I get home, here are some images from the Fiery Foods Hove Lawns April 2010.
06/04/10 – Anchos stuffed with Cheese
The Ancho is the dried version of the Poblano, a very mild chilli from Puebla Mexico. They are deep red it colour with a strong fruity flavour forming part of the “Holy Trinity” of Mexican Chiles (Ancho, Mulato, Pasilla) used in many Mexican recipes.
04/04/10 – Dangerous Sauce for Boys No1 The Spitfire
Inspired by Wilf, ChillPepperPete’s Son, this sauce contains a pepper I had not come across before, the Aleppo Pepper (A Capsicum Annuum), which is named after the town Aleppo in Syria, it’s not a very hot pepper, it is described as fruity, with undertones of Cumin and Raisins.
02/04/10 – The ChilliPepperPete Naga – Even hotter at 1,086,844 SHU
Chilli Pepper Pete has been involved in setting up a project to grow the Naga in Spain, just over the border from Gibraltar; they are grown in poly tunnels and the high temperatures in the tunnels stress the plants making the pods incredibly hot, The pods are then semi dried (demise) for shipping.
Olives Et Al - Chilli Billy Jelly
02/04/10 – Olives Et Al – Chilli Billy Jelly with Ginger & Garlic
This is a well set jelly, with finely chopped chilli evenly spread though out the jar. There is very little initial heat as this is a very sweet jelly, but it still pleasantly warms the mouth. There is a strong garlic burst of garlic and as that fades you can taste the ginger.
01/04/10 – Fire Foods Day in The Sun (P.S. It’s no April Fool!)
It has been a busy day for Woody from Fire Foods, it started with a 1/2 page story in The Sun about his Infinity Chilli he has just had back the results on the Scoville tests from Warwick University and at 1,067,286 SHU’s it is a hot one, higher that the current Guinness Records Holder the Bhut Jolokia at 1,041,427 SHU.
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Hello again chilefanz!! Darth Naga here again with another blisteringly hot, mouth watering hotsauce review, the sauce in question today comes from a man we all know and love, “Blair Lazar” of www.extremefood.com . Blair has been in the game for as long as I can remember and he’s definitely one of the godfathers of the whole hotsauce movement over in the US kinda like a US version of Stuart McAllistar at HotHeadz.
Blair's Salsa De La Muerte
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!
Ingredients: Red and Orange Habaneros, Vinegar, Fresh Cayenne, Smashed Garlic, Chipotle, Lime Juice, Cilantro, Fresh Herbs and Spices.
(Review bottle generously supplied by www.hot-headz.com)
Okay, so aside from the bottle’s label being almost entirely in spanish, there is no major difference between “Salsa De La Muerte” and its brother “Original Death”, except for the fact that Blair has increased the Habanero content in the “Latin american export” version. The label itself is very colourful and features the blair skull on the front, in flames coupled with the name of the sauce and his famous dangling skull keyring on the neck of the bottle.
The sauce inside is an orangey-red colour that is speckled with black, white and red flecks and its consistency is that of a nicely blended but ever so slightly chunky sauce that pours really nicely. Holding the now uncapped bottle to my nose and inhaling deeply I can immediately smell the garlic, habaneros and cayenne that are sure to make this sauce what it is.
I took my tasting spoon and poured some of the sauce onto it before placing it in my mouth and holding the sauce on my tongue to be able to fully appreciate the myriad of flavours that the bottle recited..and there they were, instantly the amazing flavour of garlic and habanero’s fused with coriander and topped off with the unmistakable aftertaste of my second favourite pepper…the cayenne.
The burn is immediate and dances playfully on the tip of my tongue and then spreads all over but stops short of causing an all round burn, then it subsides to a dull ache in the center of my tongue, until i take another spoonful and the all round burn is achieved!!! This is definitely a sauce that builds in heat, almost as if it takes one lot to open up the tastebuds then another to light a small but lingering fire!
For flavour and heat among US sauces you will be hard pushed to beat Blair and his “Death Sauce” range, but over here in the UK? well lets just say we have the advantage over the US and our sauces show that, but hey thats a discussion for another time eh?
This sauce is a pocket-pleasing-wallet-loving price of £4.99 over at www.hot-headz.com and at that price you’d be hard pushed to find a good US made sauce that has as much flavour coupled with enough heat to satisfy alot of people i can tell you!
Till next we meet my chilli padawanz, may the sauce be with you, always!
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