Jump to content


The 10th Annual Hot Pepper Awards Winners Announced!


Member Since 08 Nov 2015
Online Last Active Today, 01:59 PM

#1471266 Naga Viper vs Infinity

Posted by spicefreak on Today, 04:43 AM

Guinness already answered that one. Heatwise, the Naga Viper took the Infinity Chilli's top spot after only two weeks.

Flavourwise, I haven't tried the Infinity itself but I doubt it tastes good. The InfiNaga hybrid is just a slightly more chemical tasting Bhut.

The Naga Viper, however, is a favourite of mine. Mostly Ghost with a tiny hint of Scorpion-like perfumed acidic fruit and a slightly bigger one of something fresh and green that adds instant contrast in anything you use it in.

The Infinity is prized for its length of burn only, from what I understand, but I did find the InfiNaga's deep, slow burn ideal for winter warmers so it might not be an utter loss.

#1470824 Encona's limited edition Carolina Reaper Chilli Sauce

Posted by spicefreak on 26 June 2017 - 06:35 PM

Still trying to catch up on that backlog without flooding you all at once, here's something I really wasn't expecting, copied over from my blog:


Happy tuesday again heat eaters, it's finally summer. And, bringing the heat this week, we have a complete left fielder in the form of Encona's new limited edition carolina reaper sauce.




A surprising combination of mainstream sauce company and world's hottest chilli, made clear by the contrast between their white logo and the dark, silver on black, fenced off design of the rest of the bottle. The fencing giving way to the words “our hottest chilli sauce” in hazard yellow as they melt through its interlocking wires.

It is also adorned with an eye catching metallic “limited edition” plaque and a yellow and black hazard sign where the listed cause of potential death is simply “carolina reaper chilli”.


They even keep this exciting, high intensity look for the ingredients list, where a small blurb tells those who don't know that the chilli it uses is indeed the record holder.




And they wrap the lid in red and white striped limited edition shrink wrap, which I unfortunately can't show you because the guys who gave me this wanted to see it tried on the spot and I'm not one to disappoint. Especially when I get a sweet talking point like this out of the deal.


But that's enough about the look of this sauce and enough about how it came into my possession. It's time to give it a taste.




It's only five percent reaper mash, making it a mere 4.4% reaper chilli, so this sauce is mild for its pepper. Milder, even, than some of the ghost sauces I've tried. But still not mild.

No, it's a strong and fierce burn that, despite the product's low chilli content, comes in very fast and builds to the upper limit of my




It may not quite be up there with a first ingredient ghost pepper sauce but it's really very close. Not made for the average shopper but for a super hot chilli lover.


But, even with its mere 4.4%, the delicious, soft, peppery, almost spiced taste of the reaper is clearly present between the sweet, ketchupy, tomato and spirit vinegar start of this sauce and the heavy cumin hit that it goes out on.

And that warmth just lingers for ages.


This is, of course, partially due to how Encona treat their chillies, ageing them as a mash to really bring out their flavour.


It's a sauce without subtlety but it's not poorly made and I actually find its upfront nature to be quite refreshing after all the lovely but exceedingly nuanced sauces like the Screaming Chimp and Fatalii Attraction that I've been looking at lately.

Sometimes you want well-balanced complexity and sometimes you just long for something simple, you know? To quote the silly tag line I recently added to this site, variety is the life of spice.


It's not something I'll use all the time but it's something I definitely enjoy and will be using at least semi-regularly. The makers suggest stirring it into soups and hot pots but that's as much to keep the fire in check as it is to work with the flavour.

To someone like me, however, for whom this is a comfortable heat, there are a world more possibilities.


For a start, its spices have a rather north african vibe, lending this sauce to use in moroccan and tunisian cuisine, especially their curries and chickpea dishes. Yet I feel as though it won't be out of place in the caribbean cookery that Encona has always been meant for.

And, should you want to be a little more daring, try using it like a barbecue sauce on tandoori spiced chicken. Its flavour and thickish texture should be a perfect fit.


Of all the extra hot supermarket sauces I've seen, though there haven't been many, this has been my favourite.

#1470654 Custom hybrid rasberry sauce. Any ideas?

Posted by spicefreak on 26 June 2017 - 06:50 AM

I'd suggest red chipotle over green (I can never remember the mexican names) to better support the fruit flavour, rather than adding any nutty tones.

Honey sounds like a great idea if you want it sweet, consider mexican or birch varieties to compliment the dark and smokey chilli better. Or maple syrup I guess.

Molassess I'm less sure on but, if Raspberry Chipotle Tabasco is anything to go by, the less sweet pomegranite molassess definitely adds richness and depth to the fruit content.

I'd say pick a milder flavoured vinegar, personally. Or go down the route of an acidic fruit but lime feels like it would clash. Perhaps the above-mentioned orange?


Or somebody said mango. I wouldn't suggest mango with any of that other stuff but a smooth, sweet mango and citrus base (lemon? lime? pineapple? your call really), with raspberry and stong red chilli (thinking Hab but it's up to you) for a tart contrast, could make for an amazing fruit sauce. Sweetening with a lighter honey (or golden or agave syrup) may well work out very nicely and I've recently found out just how nice a touch of vanilla for smoother flavour can be.


Hope this helps.

#1469717 Lemon Drop Spiced Fruit Risotto

Posted by spicefreak on 22 June 2017 - 07:45 PM

Still working through the backlog of posts on my blog, this latest copy-over is, by shear coincidence, for one of the many components of my tacos and rice throwdown entry, only this time served as a full meal.

Here you go:


Hey guys, it's recipe week again and, while I've never been one for keeping different cultures of food separate if the work together, this summer sizzler's a real melting pot of influences.


The original dish on which this month's creation has been based comes from episode 16 of the japanese show “Food Wars” and, should you want to cook the original apple and bacon risotto, a recipe can be found for it in chapter 42 of the show's manga.


But, while the fruity take on it may be japanese, risotto itself hails from italy and my take uses a morrocan-style spice blend with the peruvian lemon drop chilli to add a bit more substance.

The original did, after all, lose its battle in the anime for being too light and unsatisfying.


So, instead of an apple and bacon risotto, I shall be presenting you with a spiced apple and pear risotto that can be eaten hot as a main dish or cold for a smaller meal like lunch or the originally intended breakfast. Or simply if the warm weather is as agonising for you as it is for me.


Here's what you'll need:




For the spice mix that's:


1 teaspoon cinnamon

1 teaspoon cumin

1 teaspoon aji lemon drop powder (aka aji limon)

5 black peppercorns

7 cloves

A dash of nutmeg


And for the substance of the dish:

2 tablespoons olive oil

2 tablespoons butter

1.5 litres apple juice (variations like my apple should be fine)

2 pears

2 apples

2 onions (not red or large)

2 small garlic cloves

250g arborio rice


You may notice, however, that I'm using apple and mango juice instead of apple. This isn't a conscious choice I made, the shops near me were simply all out of plain apple juice, odd as that sounds. I know that this dish works great with apple, ginger and rhubarb so I thought why not? We'll talk more about the results of this substitution later.


You'll also notice that I'm mixing garlic and fruit, which is usually a bad idea, but this isn't a sweet rice dish. It's intended to work as a main meal with a fruity sweetness to it, sure, but also to pass as something vaguely savoury. It's a fine balance that the garlic actually helps.


And, as for the chilli, it's normally quite citrusy indeed, with some definite lemon flavour to it but, unlike lemon, it can be toasted. Which makes for a rather unique taste when dried and powdered like this. One that fits in surprisingly well with the moroccan feel I'm going for, despite the chilli's origins.


It's not a widely produced chilli powder but it's available enough that you should be able to track it down if you want to cook my recipe.


I got mine some time ago from Wimborne Chilli Shop, who have since taken over Lick My Dip, and bring it out for several of my fruitier dishes but never use a lot at a time. Sure, I could up the heat, but I'd rather just use a bit for flavour and spice things up post production if I really feel I have to.


There's no sense overdoing the citrus in a dish and blotting out the rest of the flavour but, if this one's too mild for you, you can probably get away with a second spoonful.


And now's the time to decide because we're starting with the preparation. Grind thosee spices together and get onion and garlic chopping.

Then, once that's done, we'll dice the fruit into a water bath like so:




This is to stop them browning before they meet the rest of the dish and normally we'd include a little lemon juice to further help in keeping them fresh but this meal doesn't need any extra citrus on top of the chilli and they seem to survive just fine without it.


So, now that everything's ready, we can move on to cooking.


Simultaneously heat the juice in a saucepan and the oil and butter in a deep frying pan. A frying pan with a lid because you'll be needing it later.


Then, when the oil and butter have combined, toast your spice mix for ten to twenty seconds and then turn the heat down to medium. Now toss in the onions and garlic, making sure that they get properly coated.


Once they start to go a little transparent, it's time to add your rice to the pan, leaving it unwashed so that it keeps as much starch as possible. This will come in handy in a moment to slightly thicken the now (hopefully) simmering juice.


Turn that down if it's properly bubbling at all because we don't want to boil it off.


Meanwhile, keep stirring your rice in from the edges with a wooden spoon or spatula. It should soon go slightly transparent at its edges, much like the onions, though you may need the colour contrast of the wood against the grains to see it.


When it does, add about a fifth of your apple juice to the frying pan, and continue stirring as your rice swells with the new liquid. Repeat this step when the juice has all been absorbed and keep doing so until only one addition remains.


With the last of the juice, it's time we also drained our fruit and added it to the pan. Give it a stir through and then put the lid on to let it steam and soften a touch.


After about five minutes, we can then go back to our previous routine, though, stirring gently while the last of the apple juice is taken up.


And, when that's done, it's time to eat. Here's mine in serving bowl:




Unfortunately, mine didn't turn out quite as perfectly as I'd've liked. As you may be able to see, the end product is a little over-moist and I had to call it done because the rice was turning mushy.


It still tasted excellent, if a little sweeter and more of mango than I had intended, but that's what happens when you buy the wrong juice. What bothers me is why the last of it just wasn't getting absorbed, despite this recipe working just fine without the mango.


Is there some property of the fruit I'm missing or did I just subtly screw up something else without noticing?


I have no idea but I know this recipe works because I've made it at least twice before and even this mishap still had all the desired fruit and spice flavours. It still filled me up and tasted great, just with a little less mouth work.


Heat-wise, it was noticeable but very mild at the start but then continued building in the background and only made itself known again two thirds of my way through the meal when it peaked at a quite reasonable



Nothing to write home about but a decent level for getting your day going or for if you like your food a little milder. Even I don't like things hot all the time.


But if you do want it stronger, a second spoon of lemon drop powder may do the job as I mentioned earlier. You could also try pairing it with a savoury chipotle sauce or, my personal preference, a good tunisian style harissa paste.


Whatever your preference, this is an excellent all purpose dish which can be served cold to help you beat the summer heat, despite bringing a decent little bit of its own.


#1469658 10% vinegar safe?

Posted by spicefreak on 22 June 2017 - 03:59 PM

Ultimately, I'd say that the important part is the acidity of the sauce, not that of the vinegar. Assuming proper mixing, a small amount of high concentration vinegar will differ from a large amount of weak vinegar only in liquid content.

#1469255 How hot are the Sugar Rush varieties?

Posted by spicefreak on 21 June 2017 - 10:01 AM


If you're interested, I can set some seeds aside for you at the end of the year.


If that offer's open to me as well, I may well take you up on that. Got to see what the variety I have is like first, though.

#1469243 How hot are the Sugar Rush varieties?

Posted by spicefreak on 21 June 2017 - 09:39 AM

I was under the impression that the pale ones I'm growing (peach maybe?) were a touch above Jalapeño, making them ideal for some sweeter and slightly hotter poppers. I'm not at all confident in that, though.

#1468813 strangest ingredient in your hot sauce?

Posted by spicefreak on 20 June 2017 - 07:01 AM

Nothing wrong with a little sauce on key lime pie but that looks like it's more strawberry sauce than it is lime.

#1468812 Cowley's Fine Foods' Vegan Jalapeņo Jerky (2 Products)

Posted by spicefreak on 20 June 2017 - 06:58 AM

Thanks for posting. Perhaps I missed it, but where is this stuff made?


I've been back through everything I've posted about the company and all my email communications with them and not once was it mentioned where they were based.

After some extra research, however, I can say that they do a lot of work in the UK but actually make their products in Tonypandy in Wales.

#1468664 Cowley's Fine Foods' Vegan Jalapeņo Jerky (2 Products)

Posted by spicefreak on 19 June 2017 - 05:34 PM

Hey folks, here's another one of the reviews from the backlog of posts on my blog posts I need copy over. This one is actually for two different products, since they were quite similar in premise and I've had a bit of an influx of free samples in recent months. Thanks for reading, here it is:


Hello again heat eaters, today I intend to bring you a couple of things from Cowley's Fine Foods but, for starters, let's just look at their mild and flavourful Sweet Potato and Jalapeño Jerky.

It's an interesting combination of flavours that isn't clarified at all by its packaging.




The clear packaging shows off the sweet potato strips within and, to either side of the main image, we can see the makers in their historical dress. Suzie picking fruit for her basket and Martin with an old fashioned rifle, emphasizing their separate roles in the company.

Both work with jerky but, while he does the traditional meat, she makes the fruit leathers and, while I honestly have no idea, I like to imagine that the two come together for a product like this.


Between them is where the imagery truly reflects the contents, yet here things get a little confusing. Having made the sweet potato immediately obvious through their clear packaging, the white label focuses only on the jalapeño peppers but, while the green variety is most prominent, we also see the riper red and even a more obscure yellow variety in behind.


Each of these would provide their jerky with a completely different flavour so, as I crack the pack open, I don't know whether to expect a medley of all three or what.




My question is soon answered, however, by a close inspection that shows up little green lumps on the side of the sweet potato sticks. These are made with the more well known green form of the chilli and, by the taste of it, those chillies have been pickled in brine.


Add that to the soy sauce used to give them some savoury umami notes and, sadly, the jerky pieces become just a little too salty for my tastes.

But perhaps that's just me. Their salty green chilli does provide an interesting level of contrast to the sweet vegetable base and it does lend them a nice sharp little



across the sides and middle of my tongue.


They are mild but they're the top end of what I would call such, with a definitely noticeable bit of burn.


They're not badly made and they're certainly edible but I, at least, would have preferred red chillies. After all, I'm sure we're all aware of how well the fermented red jalapeños in sriracha go with sweet potato by now.


I don't find this jerky anything special and was actually rather more fond of the heatless Texan Barbecue variety they sent me. All the same sweet potato flavour and texture but with smoke instead of the green and salty chilli.


But perhaps, before I finish off this post, I should take a look at their mushroom version too. A similar recipe but with a change of base and with clear flakes of red chilli alongside the specks of green.




There's still no sign of that yellow jalapeño variety but hey, at least we're getting closer to matching the packaging. And, speaking of that packaging:




It's mostly the same as the last but there is one major change.


Where the owners once stood, we now see two of the four types of mushroom that make up the product. Specifically the shītake and granulatus, though porcini and oyster mushrooms have also been used and can be faintly seen behind the blurb at the bottom.


It's a good variety of mushroom types and, while I can't say I know my fungi well enough to pick each one out, I can certainly detect subtle differences in the sweetness and deep earthy flavour of the various dried pieces.


Yet, while the differences are there, they all have the same rich, soy-enhanced umami taste to them and they are all at least a little bit earthy.

They all also have a bit of a bite to them, both from the chillies and the vinegar or brine used to preserve them. The heat is a little variable, though, with some pieces being shaped a good deal better to hold the flakes than others.


At their hottest, they reach the low end of my scale's



but, on the whole, they rarely exceed the one and a half that their sweet potato counterparts packed and a piece or two didn't even quite make that.


In terms of heat, I generally prefer certainty but the flavour of these mushrooms comes together very well. Far better that of the sweet potato.


I normally love sweet potato and expected to here as well but, as it turns out, I'm already halfway through this bag of mushrooms and thinking about how I might rehydrate them for use in cooking. Perhaps in soup or risotto.

Not that I expect they'll get that far.


I was a little disappointed by their sweet potato variety but I would definitely recommend Cowley's fine Jalapeño Mushroom Jerky. It was delicious.

#1468403 New Hottest Pepper in the World?

Posted by spicefreak on 18 June 2017 - 06:00 PM

I'm confused, Chilibob was talking about Ed's pepper, saying the'res a new one at 3.3m SHU?


No, Chillibob is still insisting that his peppers are 2.3-2.7 million, averaging 2.48, and will claim the record when re-rated later this year.


It was one of my producer friends, who apparently have quite a close working relationship with Ed (the full trademarked pepper name on their Reaper product supports this), that gave me that news.

They neither confirmed nor denied the possibility that the second pepper was Ed's evergreen "Gator" chilli so it seems as though they either didn't know or couldn't say any more than that.


Assuming that this information is real (and I have no reason to doubt my source), this does confirm the legitimacy of Ed's official attempt certificate, though. Plus, it tells us that his favourite university has given numbers that support the claim so he's not just trying to scare away other potential claimants.


I have a second lead to follow up, though that one may be sworn to secrecy or just a rumour. I'll report back if anything comes of it.

#1468242 New Hottest Pepper in the World?

Posted by spicefreak on 18 June 2017 - 06:12 AM

Chillibobs was at Reading yesterday and, while many of my favourite producers bought his plants, none had high hopes for them.

One, however, had some rather interesting info on Ed's. Apparently he has preliminary ratings already and, of his two peppers (one was the Death Strain, they couldn't name the other), one was 2.2 million and the other 3.3.

Which makes me wonder, is that 2.2 an average? If not, isn't that milder than the Reaper's almost 2.3?

#1464776 The Screaming Chimp's Stinger

Posted by spicefreak on 07 June 2017 - 06:45 PM

Hello again everyone, it's time I caught up a bit on my backlog of posts to copy over from my blog so here's one of my recent review samples. It was, honestly, a little disappointing.


Welcome back everyone, today we're looking at another Screaming Chimp sauce. Their hottest, The Stinger.




At 4.25%, the chilli content of this sauce is actually lower than the last one but the numbers aren't everything. The Stinger's main chilli is the mighty trinidad scorpion, so it's going to have a bit of a kick to it regardless.

And again, I'm surprised the name of the chilli isn't a little more prominent on the bottle, given how using the world's second hottest is usually a major selling point for a sauce.


No, what we have here is practically the same as the last label.


Again, we see the red border and name banner. Again we see their parchment style background becoming the skintone of their iconic screaming chimp imagery. All that's really changed is the little name and the heat rating.


This sauce is marked as four chillies hot, rather than the original's three, but it's currently unclear how much difference that will make. Especially as the two contain practically the same chillies, with this one merely upping the quantity of ghost and scorpion and changing the scotch bonnet for chocolate habanero.


And, alongside that hint of chocolate hab, its 4.25% chilli content also includes fatalii and lemon drop for flavour, meaning that it's far from being all superhots. They're all hot but most of the chillies in here aren't even close to the scorpion pepper that gives this sauce its heat.


It's an interesting blend but, after the original, I'm not expecting it to come through in the Stinger's flavour. I could easily be wrong, though, so let's dig in and find out.




As you can probably see, this sauce is just as tomato-based as the last and it does have a good few shreds of red chilli in it. The seeds, however, could just as easily come from the tomato as from the peppers.


It turns out that this one is a little more savoury than their first sauce and, as the chilli heat begins to build, a sourness comes in with it. It's a middle of the mouth, both top and tongue, fire that heads backwards to the throat as it grows, within a minute reaching towards the top of a




It isn't quite on par with your average ghost pepper sauce but it isn't all that far from it either.


It's a good, rather throaty burn by the end, that hits me less like a superhot product and more like a slightly hotter “extra hot” sauce. It does possess the grow and fade of its supers but, for a scorpion sauce, this one comes in relatively fast and drops off a lot before the long fade begins, making it more of a lingering warmth than the masochistic levels of prolonged heat that the pepper is known for.


Aside from that sourness that comes with the burn, it's pretty pleasant and, despite not tasting any of their fruitiness, I am picking up just a hint of pepper flavour in this one.


In the end though, it's still mostly the tomatoes that give this sauce its fruity taste, with them having again been gently simmered for optimum sweetness. It's still very similar to their original sauce.


Personally, I preferred that original. It had less sourness to distract from its sweet, fruity tomato and orange taste. This one's still a decent sauce but it doesn't feel as special in flavour and there's no sign of the unique taste of its chillies to set it apart.


It still keeps all the same potential uses as that original but, be it wings or chinese style meat and tofu, I don't see it being the better of the two for any of them unless you really want that extra bit of burn.


This one, I'm not going to mind giving back.

#1463580 Daddy Cool's Fatalii Attraction

Posted by spicefreak on 04 June 2017 - 03:54 PM

Still a little behind with copying over my blog's reviews. I've been working all week and helping host eating contests all weekend so whenever I get home I just want to sleep. It's been effort to even keep up with the posts themselves.

So here's one from a few weeks back:


Greetings everyone and welcome to the first of my Daddy Cool's reviews.

Today we have the hottest of the sauces I chose from him, the medium heat Fatalii Attraction.





Its punny name taking centre stage beneath the equally red and white company logo, both of which stand out impressively against the green body of the label.

A green that in turn contrasts well with the orangey-yellow colour of the sauce inside.


In the middle of this label, behind the text, lies a faint oval of action lines, like the ones we saw from Wiltshire Chilli Farm, but, unlike them, Daddy Cool doesn't commit to having them spread across the whole front of the bottle and I feel like they're just a little too faint to have the desired impact.


What I do like, though, are the yellow chillies at its edges, recognisably fatalii and curling inward to close the name in. They mark the edges of the art without being blunt or unfriendly about it and they tell us what to expect from the contents.


It's a similar design to his logo, in which the company name is seen in dark-bordered white capitals, encircled by two chillies of a more typical red variety and all within another circle of white.

While, on the neck of the bottle we find another, still very similar logo, where the company name is in red and it's the medium heat of this sauce that's in white to stand out against the black sticker and shrink wrap.


Personally, I feel like the label could be better and I have no idea why the main logo is covered in little black flecks but, at the same time, it's attention grabbing, it tells us most of what we need to know about the sauce, it contrasts well with the contents and it definitely pulls its weight in ensuring brand recognition. So, regardless of whether or not I like the look of it, it's pretty obvious that it does its job well.


But, as I've said before, the label means nothing if the product can't live up to it. Has Daddy Cool actually managed to produce a fatalii flavoured sauce without the chilli's usual intense heat?

There's only one way to find out:




Before we even try it, we can see that this is a thick and pulpy sauce, owing largely to its mango and pear base, but it still flows just fine from the bottle. It has some scary reddy-orange flecks that didn't show up in my photo but they're actually carrot, added for its vegetable sweetness, not peppers*.

No, the only peppers in here are the yellow fatalii themselves, making up a mere 3% of this sauce. Which begs the question: Can we taste them?


Interestingly, I'm not entirely able to answer that question.


The mango and pear give this sauce a smooth fruitiness, while the white wine vinegar gives it tang and lemon juice turns that tang to citrus. Onions and carrots add a hint of vegetable like you might expect of a pepper fresh from the plant, which is supported by the unusual savoury addition of lightly smoke garlic. Then, finally, mustard and turmeric round out the flavour into something that's honestly very reminiscent of the chilli itself.


So much so that I can't tell whether the fatalii is giving flavour to this sauce or if it just tastes like fatalii anyway. All I can say for sure is that it gives a significant heat, despite its low content, that I would say strikes a little above medium. The high end of my scale's



and the low end of what I would call “hot”.


Yet I can see why he's called this one medium. Compared to the chillies that go into Daddy Cool's “hot” products, the fatalii is nothing.


But still, it's a middle of the tongue burn that comes in fiercely after a short delay. It's nothing insane, or even at the top end of what you'd expect from habanero or scotch bonnet, but it dies down much slower than it builds and leaves a great mouth and throat warmth.

If you like it hot but not super, this heat won't disappoint you but your friends who like things just a touch milder might enjoy it too.


More importantly, though, it's a wonderful, smooth, tropical flavour that is usable as a savoury sauce despite its high fruit content. It definitely brings the unique, smooth citrus flavour of the fatalii to a more accessible sauce, regardless of how much is actually the chilli, and it clearly shows off the company's caribbean side with its mango and hint of mustard.


It's a great product that will work as your mustard sauce for ham or toasted cheese or your mango sauce for chicken, while also having all the citrus needed to pair well with white fish.

There is, however, one more suggestion that its maker makes. Mixing it with mayonnaise for use as a dip.


Something about the added creaminess from the emulsion we talked about last month really brings out the best in this beauty and, in my opinion, it works as more than just a dip.

Yes, you can dip your tortilla chips, regular chips or even sweet potato fries into the mix but it would also make an amazing chicken or egg mayo and I'm quite partial to some fruitiness in my potato salads.

Perhaps the Fatalii Attraction would even work with soft cheeses or pilau rice.


In the end, it's not as strongly mustard as many caribbean style sauces or as sweet and fruity as most mango ones but all its ingredients come together beautifully to make a rather different and multi-purpose product that I'd highly recommend.


*Daddy Cool has since informed me that I was mistaken here, they really are chilli pieces as he uses two colours of fatalii, along side the carrot in the sauce (which isn't chunky). Those pieces are just so well infused into the sauce that it's not obvious when you bite down on one.

#1462395 hot peppers!

Posted by spicefreak on 01 June 2017 - 10:30 AM

Yellow Fatalii are great and fruity, with a heat type that works excellently infused into vinegar for salads. White ones I like but don't really know what to do with because they have a distinctive, almost but not quite creamy flavour that I get from most white peppers, alongside some more Fatalii specific notes.
Reds I haven't tried in sufficient concentration to form an opinion on yet.