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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Please visit our spon­sor www.hot-headz.com

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.

Ingredi­ents: Habanero Chil­lies 50%, Dis­tilled Malt Vin­egar (43%), Sea Salt & Xantham Gum.

On open­ing the sauce, there is a strong smell of fruity Habanero and malt vin­egar, the taste is as good as the smell, it is salty and hot very much in the Tabasco style, but hot­ter, much hotter

It is worth examin­ing this sauce’s ingredi­ents, it is a very simple list, just chil­lies, vin­egar and salt.  And like many simple things, simple is best, there is no strange after taste, no uniden­ti­fied bits float­ing about. It may seem a simple recipe, but get­ting the bal­ance right takes time and practice.

Note: The Xantham Gum is added to the mix to help keep the ingredi­ents in suspension.

As you can prob­ably tell I like this kind of sauce, its the  just the kind of thing I use every­day, it is in the Louisi­ana style of sauces but in this case it is English.

Now it comes to the Goat on the label, I am sure there is a good reason for this, I sus­pect he is called Ol’ Clootie, but how he became involved in Hot Sauce I am yet to find out.

You can order online at www.thechilligarden.co.uk

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Please visit our spon­sor www.hot-headz.com