Another bumper month of chilli news and our first video site visit to Hot-Headz, now we are look­ing for­ward to report­ing from the UK’s Largest Chilli Event the West Dean Chilli Fiesta on the 6/7/8th August, we hope to see you there.

Hot Headz & Scorchio Top 10 Products — July 2010 —  Hot-Headz and Scorchio provide us each month with there Top 10 Products sold dur­ing the month via their web sites.

Tapa­tio Salsa Pic­ante Hot Sauce Review —  Tapa­tio is pro­nounced “Tah-pah-tee-o” and means a per­son from Guadala­jara, a city in the heart of Mexico.

Top 10 UK Chilli Web Sites — July 2010 —  This month we have added the UK pos­i­tion to Top UK Chilli Web sites, the ori­ginal aim of the chart was to show how well UK based sites did in the rest of the world, now you can see with a minor excep­tion of the #1 site Chil­lis Galore, the pos­i­tions are also reflec­ted in their UK position.

Tesco Stocks Dave’s Insan­ity and Ghost Pep­per Sauce —  Tesco is now stock­ing both Dave’s Insan­ity Sauce at £2.98 and Dave’s Ghost Pep­per Sauce at £5.99 per bottle.

Fresh Chil­lies at Fort­num & Mason — Edible Orna­ment­als has been selec­ted by Fort­num & Mason to sup­ply some of their 40+ dif­fer­ent vari­et­ies of chil­lies grown at their Cher­wood Nurs­ery, ran­ging from the mild Ana­heim chilli to the eye water­ing Dor­set Naga.

Meet Your Maker — Hot-Headz — Right! time for me to intro­duce a NEW fea­ture here at the Chile­foundry! This is an idea myself and Hot Juan have had for some time, but last week was the first proper chance we got to actu­ally imple­ment it, the idea we had was for a series of fea­tur­ettes based on dif­fer­ent chilli and hot­sauce man­u­fac­tur­ers and dis­trib­ut­ors based in the UK and we shall visit these people and then make a short doc­u­ment­ary type video on each one!

Blair’s Queso Review —  Right back again live and kick­ing from my little break in Yeovil where myself and Mr’s Naga stayed with Hot Juan and his fam­ily for a very pleas­ant few days, but now its back to busi­ness, so lets kick it off with a little some­thing from Blair eh?

Pimi­en­tos de Padron are now in sea­son — Pimi­en­tos de Padron are now in sea­son at Dry River Chil­lies they have grown extra this year after selling out so quickly last year.

Grow­ing Chil­lies from Seed: Part 3 — Re-potting. Once your seed­lings have out-grown their ini­tial pots, they will need re-potting. Chilli plants bene­fit from being potted-on gradu­ally, that it, one size pot at a time. We pot from 3”, to 6”, then 9” and 12”.

Win our Chilli Hamper (20+ Bottles and Jars of some of the best UK Chilli Products) —  As part of our 500th art­icle cel­eb­ra­tion we are giv­ing away a hamper full of chilli products from our favour­ite suppliers.

Scott Roberts — Chilli Let­ter from Amer­ica #8 — The big news from me would be the debut of the Weekly Fir­ecast. Sure, online videos per­tain­ing to fiery foods are no new thing, but I’ve bat­ted around the idea of some­thing closer to a chile and hot sauce related tele­vi­sion pro­gram for many a moon. I finally decided on a com­prom­ise of sorts; it would be a multi-segment video pod­cast hos­ted on You­Tube. My “pilot” epis­ode deb­uted a few weeks ago, and now that my yearly vaca­tion (or as your Brits would call it, “going on hol­i­day”) is mostly done, I can focus on cre­at­ing a new video every week.

Chilli treats by Deli Welli Doo Daaa —  We’ve all heard of Chilli chocol­ate bars and Chilli chocol­ate brownies. Angie Bourne and Anthony Sturge take this concept to a whole new level. This lovely couple, both with years and years of chef/catering exper­i­ence, incor­por­ate local pro­duce and the finest ingredi­ents to make sure they leave a last­ing impression.

Fiery Foods Chilli Eat­ing Com­pet­i­tions — Grill­Stock Bris­tol 2010 — Its Monday morn­ing and I’m sat at Hot Juan’s com­puter typ­ing this up while he sorts out the hamper for you lovely people, I’m pretty knackered at this point…good thing i have few days off work!

Olives Et Al — hot put­ney sauce — Why Put­ney, well it is not a chut­ney is it, but is is very sim­ilar to a Tomato Chut­ney, if you have tried Olives Et Al Put­ney in the past you will know it is a excel­lent tomato based rel­ish, that goes with almost everth­ing, today we are tring the the new hot­ter version.

We are at Grill­Stock at the Bris­tol Har­bourside —  We are at Grill­Stock, today, will try to report what is hap­pen­ing today with a bet­ter report Monday with pictures.

Hot-Headz Cay­enne Hot Chilli Sauce — The Cay­enne gets it’s name from the city of Cay­enne in French Guiana, it has a unique fla­vour, pep­pery and sharp, you oftern find it as an ingredi­ent in med­ical cures for almost everything.

UK Chilli Sales up 600% — Accord­ing to the Express UK sales of Chil­lies are up 600%

The Chilli Jam Com­pany – Chil­lirissa — On open­ing the jar, the con­tents is a thick light red/orange paste with a lovely smell of gar­lic and onions, the taste is won­der­fully hot and pun­gent, the ini­tial taste is from the onions, quickly fol­lowed by the chilli and then the rich­ness of the sun dried toma­toes, this leaves a beau­ti­ful fla­vour in the mouth, it is hot and rich and yes I am really enjoy­ing this.

Wahaca Chilli Guru Video Win­ner — Reg­u­lars will remem­ber that Wahaca (Thomas­ina Miers chain of Mex­ican res­taur­ants) was look­ing for a chilli guru/expert to help them cre­ate a video show­case for the joys of grow­ing chillies.

Nando’s New and Improved Tomato and BBQ Sauces —  A few weeks ago I picked up a couple of bottles of New Improved Nando’s Peri-Peri BBQ Sauce and Peri-Peri Tomato Sauce in my local super­mar­ket (Yes some­times we have to pur­chase sauces), unfor­tu­nately I had not tried the pre­vi­ous ver­sion of these two products so I can­not tell how much they have improved.

Grill­stock Hosts The Infam­ous Fiery Foods UK Chilli-eating Con­test — At Grill­Stock 2010 our very own Darth Naga will be host­ing the Fiery Foods UK Chilli-eating Con­test. The con­test is being held next week­end as part of Grill­stock on Sat 17th & Sun 18th July at 4pm on the Har­bourside in Bris­tol, con­test­ants will get to be the first to try this season’s 7 Pot, Bih Jolokia, Trin­idad Mor­ouga and of course the Chil­lipep­per­pete Naga (which last year meas­ured an astound­ing 1,080,000 SHU’s).

The Lakes Chilli Fest — Levens Hall 14/15 August 2010 — The third Lakes Chilli Fest will be held on the 14th and 15th of August 2010 from 10 a.m. until 4 p.m. Set against the spec­tac­u­lar back­drop of Eliza­bethan Levens Hall, vis­it­ors to the Chilli Fest can also explore the world fam­ous gar­dens where the sum­mer bed­ding and herb­aceous bor­ders will be at their best.

See Adrian and Den­ise Nut­tal Build The Chilli Com­pany — We came across an epis­ode of “Build A New Life” on SeeSaw.com it show how Adrian and Den­ise Nut­tal built a new life for them­selves grow­ing and selling chilli products from their 11 acre nurs­ery– The Chilli Farm.

Dart­moor Chilli Farm – Hot Straw­berry Jam — Make with Els­anta straw­ber­ries (One of the most pop­u­lar com­mer­cially grown vari­et­ies in Europe), grown at their own nurs­ery where it has never seen a pesti­cides, herb­i­cides or fungicides.

The Chile­Foundry You­Tube Chan­nel — Did you know we have our own You­Tube Chan­nel http://www.youtube.com/user/chilefoundry

Pep­pers By Post Open Day — 22nd August 2010 — This year the Pep­per By Post open day is on the 22nd of August. Vis­it­ors will have the chance to walk around our poly­tun­nels and green­houses and see all the chil­lies we are grow­ing. The open day is a Pep­per by Post and Sea Spring Seeds event, so as well as chil­lies there will be other veget­able tri­als on show, includ­ing a sweet pep­per and a tomato trial in the tun­nels, and other veget­ables out­doors. Fresh chil­lies, seeds and pot­ted chilli plants will be avail­able for sale. There will be some talks and cook­ery demon­stra­tions as well.

The Upton Cheyney Chilli Fest­ival — 11th Septem­ber 2010 — This is the second year for this new Chilli event organ­ised by The Upton Cheyney Chilli Company

Chilli Corn Bread Recipe — I love corn bread, it always reminds we of vis­its to the USA, it is not nor­mally some­thing I find at home here in the UK, it goes great as a side dish with BBQ pulled pork or a nice fresh salad.

Bel­fast Chilli Fest — 11-12th Septem­ber 2010 —  Two days of red hot Amer­ican music, Food & Ice Cold Beer.

Hotel Chocolat. — Chilli Truffles — There truffles have a crisp outer shell with and rather nipple like purple spot on the top for dec­or­a­tion, inside is a dark col­oured chocol­ate ganache, which they describe as hav­ing a subtle chilli warmth, as you taste the ganache you get a def­in­ite alco­holic sen­sa­tion before the smooth ganache melts in the mouth reveal­ing the warmth of the chilli.

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Tesco is now stock­ing both Dave’s Insan­ity Sauce at £2.98 and Dave’s Ghost Pep­per Sauce at £5.99 per bottle.

I sus­pect at these prices they will not be around for long.

Nando’s has redesigned it labels for it Nando’s Peri-Peri Sweet Chilli Sauce and has make recipe improve­ments to its Nando’s Peri-Peri Tomato Sauce and Peri-Peri BBQ Sauce which now com­ply with the 2010 FSA guidelines regard­ing salt.

The designs fol­low the format of their sucess­ful Nando’s Crisps design.

The New products and labels will appear in Tesco and Mor­ris­ons from January.

Source: Talk­ing Retail

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My First intro­duc­tion to this product was when research­ing Buf­falo Wing Sauces for my book The Hot Book of Chil­lies, this sauce was reputedly used as the basis of the first buf­falo wing recipie (Or so the rumor goes) and on the bottle they include a recipe to make your own.
From the first taste you can tell this is a Cay­enne based sauce, it has a unique Cay­enne pep­pery taste,. The sauce has a high % of pep­pers, giv­ing it a good con­sist­ency and col­our for an unthickend sauce. It is rated at just 450 Scov­ile Units mak­ing it a very mild sauce, it is excel­lent in Salad dress­ings or on chips (French Fries for any­one out­side the UK).

Ingredi­ents: Aged Cay­enne red pep­pers (35%) Vin­egar, Water, Salt and Gar­lic powder.

I picked this bottle up in Tesco’s but is is avail­able mail order via Scorchio

Frank’s Red­Hot Ori­ginal — Buf­falo Chicken Wings

• 2 Packs chicken wing pieces (approx 30 Wings)
• 1 Bottle of Franks Red­hot Ori­ginal (148ml)
• 100 g Butter

Instruc­tions

Bake (220°C for 30 mins) or deep fry the Chicken wings untill done (Check that flu­ids run clear). Melt the but­ter and mix with the Franks Red­hot Ori­ginal and use to coat the wings in a large bowl. Eat and enjoy.

Recipe Dis­claimer

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A sum­mary of art­icles from the Chile foundry dur­ing Novem­ber 2009, click the links to see the full stories.

Lizzi’s Chilli and Apricot Blon­dies —  My Daugh­ter Lizzi is a very good cook, she has a light hand with bak­ing, I asked her to come up with a recipe for today, she said “I will make you some­thing spe­cial!” and she did!

Eswat­ini Swazi Kit­chen — Kum­quat Atchar —  The product I am review­ing today comes from a com­pany known as “Just trad­ing Scot­land” who sell fair trade products here in the uk on behalf of people from Africa, asia and latin amer­ica, one of the groups that they rep­res­ent is known as “Eswat­ini Swazi Kit­chen” and its that par­tic­u­lar group that have made the product I am review­ing today.

What is Atchar? —  Atchar is a spicey chut­ney found in Indian and South African food, It is often made from man­goes and pep­pers, but can also include veget­ables such as Car­rots, onions and cab­bage. It is served as a con­di­ment with curry.

Dr. Burnorium’s Hot Sauce Emporium —  Dr. Burnorium’s Hot Sauce Emporium is a retailer based at the St Nich­olas Mar­ket in Bris­tol, they have an excel­lent online store. If you are near Bris­tol visit them and let us know what you think?

Manda African Chilli Sauce — Review —  Wow! another sauce that con­tains all nat­ural ingredi­ents, I seem to be get­ting alot of these lately, not that i’m com­plain­ing mind you, noth­ing bet­ter than an all nat­ural fresh tast­ing hot­sauce! “Manda African Chilli Sauce (extra hot)” comes in a bottle that is more sim­ilar to non-mainstream hotsauce’s than the super­mar­ket brands it shares a shelf with in ASDA.

Chil­liPep­per­Pete — The Hot Pep­per Awards 2009 —  Chil­liPep­per­Pete has been win­ning awards again. This time at “The Hot Pep­per Awards 2009″ they won both 2nd and 3rd place in the Extreme Products sec­tion for Dragons Blood Batch 12 and Satan’s Shit.

Lingham’s Ginger Gar­lic Chilli Sauce —  It is odd but this is the first time I have tasted a Lingham’s sauce, I have seen them about for years, but always passed them by, expect­ing it to a cheap, sweet con­coc­tion, with little depth of fla­vour, maybe I have become a sauce snob!

ChilliPepperPete’s — Chicken Xacuti (Shak­uti) —  This recipe comes from Chil­liPep­per­Pete, it is a tra­di­tional Goan Recipe. Goa is loc­ated along India’s west coast along the Ara­bian Sea and was part of Pete’s travels around India. Chicken Xacuti (pro­nounced Shak­uti) has been described and Chicken in coconut gravy.

Blair’s Death Rain — New UK Fla­vours —  I love crisps (US Trans­la­tion Chips) a few years ago we make our own Hot-Juan Brand Crisps so I know how hard it is to make a new fla­vour and to get it con­sist­ant, I have always loved Blair’s Death Rain Habanero crisp, every packet is hot and crunchy, and his other fla­vours Chi­potle and Cajun are also excel­lent, each with there own unique flavour.

Christ­mas Rumours — Santa’s Shit —  We hear rumours that Chil­liPep­per­Pete is mak­ing a Christ­mas spe­cial — Santa’s Shit, we will let you know more as soon as we taste it!

ChilliPepperPete’s — Vin­dalho Recipe —  One of my favour­ites has always been the Vin­dalho. And then I had it in Goa 20 odd years ago cooked by our land­lady and it was a totally dif­fer­ent exper­i­ence. I got her to write down her recipe and I am copy­ing it from a tatty Indian school book full of recipes. I will move on to other coun­tries from now but as I said earlier I have had a Goan food fix­a­tion for 20 years. We are now selling Goan curry blends in the shop that are made in Goa and are excellent. — “Pete Sey­mour AKA ChilliPepperPete”

Chilli Variety?? – ??Krakatoa F1 —  A medium sized upright plant of the Cap­sicum annuum Species.

Low­cost Home Smoked Chil­lies — Using the ProQ Smoke Gen­er­ator —  Hot smoke or cold smoke, that is the ques­tion. The simple answer is that both have a place in the food chain, but when it comes to chil­lies, my hat is def­in­itely in the cold camp.

Christ­mas Hamper — The Chilli Pep­per Com­pany —  The Chilli Pep­per Com­pany has launched a range of Christ­mas gift hampers, with some­thing for everybody.

Pain is good – Batch #114 Jamaican Pine­apple Salsa —  I did not expect to like this salsa, I don’t nor­mally go for any­thing with pine­apple in it, I even pick it off pizza if I have to, but this was an excep­tion, I even enjoyed find­ing the tid­bits of pineapple.

Hot-Headz — Mad Dog col­lege chal­lenge —  A First Aid co-ordinator from the Samuel Whit­bread Com­munity Col­lege, Beds. tele­phoned Hot-Headz! on Wed­nes­day (11/11/09) to seek assur­ance that pupils would be OK after a stu­dent took a bottle of Mad Dog 357 Collector’s Edi­tion to col­lege and chal­lenged his peers to try some.

Vol­cano Chilli — Lin­coln Cent­ral Mar­ket —  Vol­cano Chilli is a new ven­ture for Chris and Rosie Jag­ger and he has star­ted it in Lincoln’s Cent­ral Mar­ket just a few weeks ago.

South Devon Chilli Farm New Online Com­munity, Forum and Blog —  The South Devon Chilli Farm has been redevel­op­ing its web site and has added a new Com­munity, Forum and a Blog .

The Chilli Pep­per Com­pany — Witches Brew Review —  The bottle itself is typ­ical of the CPC range and comes with a high gloss label on the front, com­plete with title and a strange grey look­ing witch stir­ring a cauldron! I do enjoy see­ing Ged’s new labels when they come out as they are always fun to see, the sauce inside this bottle is a lovely red col­our with flecks of black, bits of pep­per flesh and the occa­sional seed float­ing about in the liquid!

ChilliPepperPete’s? — ?Mole Pob­lano —  Mole Pob­lano is a fest­ive meal hail­ing from Oax­aca in Mex­ico. Oax­acan food is the con­sist­ently the best quisine in Mex­ico. Mex­ic­ans use a lot of mild chil­lis up to the jalapeno/chipotle heat but out­side of the yucatan its unusual to find any­thing hot­ter. The chil­lis are used for fla­vour as well as heat and this recipe could be many hun­dreds of years old and in one form or another has come down from pre con­quistdador times. Its very involved but can be cheated with our ready pot­ted mole pob­lano which is a sim­pli­fied ver­sion of this recipe. Its a great leftover tur­key recipe for box­ing day. — “Pete Sey­mour AKA ChilliPepperPete”

Cocaine and Cap­saicin – a lethal mix? —  A report in the New Sci­ent­ist reports that Sci­ent­ists may have found a link between some deaths from Pep­per Sprays and Cocaine addiction.

South Devon Chilli Farm — Mild Habanero Chilli Chut­ney —  On open­ing the jar there is a very pleas­ant fruity smell, which is not let down by the fla­vours from the apples and sul­tanas, I am very pleased to see the use of cider vin­egar in this kind of high qual­ity, it lets the fla­vours develop, without it need­ing to be matured.

Cajohns Gour­met — Scorch Review —  The sauce comes from “Cajohns Gour­met” and as you might remem­ber I reviewed their “Vicious viper” back in june and was’nt impressed mainly because the product had ALOT of heat but a not so nice fla­vour to it, so due to this I am a little appre­hens­ive of this cur­rent sauce, but non­ethe­less lets continue!

South Devon Chilli Farm — Rape­seed Chilli Oil —  The South Devon Chilli Farm has been work­ing with The Seed Co, they have taken there cold pressed Rape­seed oil and steeped it with a blend of hot and fruity dried chilles for a month or two.

Chilli Variety??? – ???Yellow Bhut Jolokia —  Most of our read­ers will already know the Bhut Jolokia is the cur­rent Guin­ness Book of World Records record holder as the world hot­test chilli with a Scov­ille heat rat­ing of 1,001,304 SHU’s, but not many will have heard of the Yel­low Bhut Jolokia.

The Cornish Chilli Com­pany —  Man­u­fac­tur­ers of Chilli Sauces using as many local ingredi­ents as pos­sible, they have an inter­est­ing range of products includ­ing an unusual dessert sauce.

Nitro Naga — Naga Jolokia Chilli Jam Review —  This jam comes form the one and only “Chil­li­chut­ney­man” a lovely gen­tle­man by the name of Bryn, and someone i have chat­ted with a few times before, the “Nitro Naga” range being one he makes for Karl and co at www.scorchio.co.uk, and as such this jam is’nt like any other, it con­tains my FAVOURITE chilli which also hap­pens to be the hot­test chilli in the world to date, so without any more jab­ber­ing on, lets begin!

Hot-Headz Goes Christ­mas Crack­ers! —  Order over £30.00 worth of products before Decem­ber 20th 2009 and receive a superb qual­ity Hot Sauce Gift Pack worth £12.99 abso­lutely Free!

Chilli Variety???? – ????Chocolate Bhut Jolokia —  The Chocol­ate Bhut Jolokia is a vari­ant of the Bhut Jolokia, Frontal Agritech have selec­ted the chocol­ate bhut in suc­cess­ive gen­er­a­tions to give a pure vari­ety. The chilli has a pun­gency level sim­ilar to the red Bhut Jolokia.

The Chilli Garden — Ol’ Clooties Sauce Review —  There are not many sauces that look this col­our, with the light behind it, it is almost lumin­es­cent orange, this is not achieved with arti­fi­cial col­ours but is all nat­ural made with Scotch Bon­net and Carib­bean Red Habanero’s chil­lies grown by The Chilli garden in Hampshire.

Bar­gin time save £1.96 on Cajohns Vicious Viper —  We have just noticed that Hot-Headz has a spe­cial offer on Vicious Viper, a sauce that Darth Naga reviewed back in early July. The sauce is nor­mally £6.95, but is on offer at only £4.99 sav­ing £1.96 per bottle.

Top 10 UK Chilli Web Sites — Novem­ber 2009 (New #1 Site) —  We have a new Num­ber 1 site. Scorchio who have been bur­ing up our chart are now the num­ber 1 chilli web site in the UK, knock­ing Chil­lis Galore from the top spot for the first time.

Mr Vikki Hot Cori­ander Sauce Review —  Ahh i’ve just had a long week­end off and now its tues­day and back to work, the sauce i’m review­ing today comes from a new favour­ite sauce maker here at the Chile­foundry, a little north­ern chap by the name of Adam Marks, I am of course talk­ing about “Mr Vikki” and the amaz­ing sauces, chut­neys and pickles he produces.

School Chilli Chal­len­age for Chil­dren In Need —  Tod­m­orden School held a seven-a-side chilli eat­ing con­test, seven mem­bers of staff and seven six formers muched chilles to see who could eat the most. The Final win­ner was teacher Mike Smith who ate 11 chillies.

TABASCO® brand Habanero Sauce —  The aroma from the bottle is one more of fresh fruits, namely mango as opposed to habanero, the smell is deceiv­ing though and you’ll real­ise that the moment you try this one, the McIlhenny’s mean business.

UK Chilli Mar­ket On Twit­ter —  Apart from us who else should you be fol­low­ing on twitter..

Hot Headz & Scorchio Top 10 Products — Novem­ber 2009 —  Each month we look at the best selling products from some of the UK largest retail­ers, this gives us and you an idea of what is selling well (So what we need to review)

Creamy Chicken Curry (Milk and Dairy free) —  My wife is lactose intol­er­ant and there­fore has a prob­lem with many Indian menu’s as they use ghee and yoghurt in a lot of their recipes. So I cre­ated this recipe to cre­ate a creamy mild curry we can both enjoy.

Free P&P for your Christ­mas orders from Chil­liPep­per­Pete —  Orders place on-line between the 1st and the 15th of Decem­ber will get free P&P from Chil­liPep­per­Pete as part of there Christ­mas pro­mo­tions

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