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Monday, 31 October 2011

New Look for Scorchio Online Hot Sauce Sales

Scorcho has launched an all new look website and in my opinion are the UK's leading chilli website to get hold of the sauces you love and the sauces I review here on Chilli Pepper Heaven. Their range is huge featuring some of the finest hot sauces, marinades, salsas, dressings, rubs, dips, snacks and relishes that the world has to offer. The selection is constantly changing so you have to keep checking back to make sure you haven't missed anything and also discover new delights.  

As I write this post there is a current promotion on the very best British producers. We have great producers such as chillipepperpete, Grim reaper foods, Cambridge chilli farm, South Devon Chili farm to name a few.

Don't just expect sauces that are only packed full of heat Scorchio's mantra is savour the flavour. It's got to taste fantastic before it goes onto our shelves, whether it's hot or not! the new site is packed with exciting new features that should make shopping with them even easier. check it out now by clicking the banner below or here to get some heat

Scorchio - Banner 2 (468x60)

Saturday, 29 October 2011

666 Bottle of @grimreaperfoods The Evil One walks among us!

The Evil One Hot Sauce
Grim Reaper Foods will surprise one lucky chilli head with the latest batch of  The Evil One Hot Sauce the 666th bottle has been dispatched!!!!!!!! The bottle will be marked with 666 below the best before label and will have extra heat inside it for the one lucky person! I think this is brilliant idea and hope to get my hands on it. If you find it let me know and you can post a review on its secret special heat!

Read My review of the Evil one and pick up a bottle to see if you get lucky by clicking on the picture of the bottle on the left and keep your self going waiting for batch 11

If you are after a milder Halloween hot sauce treat then don't forget the Rookie Goblin Hot Sauce too, goblin green in colour.

But don't just take my word for it. The Grim reaper is a multi award winning hot sauce producer and now an award winning chilli chocolate producer too. Not just your average chocolate with a bit of chili added either there is some real though put into these bars coming our way, I'm excited and you should be too we have

Black widow naga dark chocolate with rose geranium and lemon,

Hellraiser naga milk chocolate with sweet orange, cinnamon and clove.

And finally the award winning special white chocolate Purgatory my personal favourite of the three!

Look out for these too at Scorchio

Monday, 24 October 2011

Wahaca Resturant review

@thomasinamiers and @wahaca together are a perfect match. Anyone who knows me knows that I am highly critical of Mexican food to the point of a fine line between amusement and annoyance to some of my fiends.I have long been excited about the opening of Wahacca and already own a copy of the Mexican Food Made Simple cook book available from Amazon by clicking this link.

I downloaded the menu from the very colourful website ahead of time and eagerly anticipated the different tastes that awaited me.

The tequila is a very good judge of how authentic a Mexican restaurant will be and the quality of the food you will expect. The tequila menu looked like some thought had gone into it. I noted that bloggers and facebook users had also been consulted. Next time count me in if you have space. There is tequila and there is TEQUILA. Wahacca serves the latter and my tastes were catered for with some fantastic anjeo offerings.

On arrival you get some wonderful nachos and salsa. The chill power would not wound any chili head but the flavour will definitely still impress. The on the table chilli sauce too is authentic as it should be using a habanero sauce pictures on the right. I obviously like my sauces and I always have some authentic Mexican hot sauce in my cupboard like Cholula Chipotle Sauce available from scorchio by clicking this link

For food I wanted all of it Wahaca selection particularly the pork pilbil as this dish is hard to find in the uk and not often done well. But if you can find a good one... I went for the Wahaca Selection

3 pork pibil tacos, 3 winter vegetable tacos, 1 large huitlacoche quesadilla, 2 black bean tostadas, 2 chicken taquitos with green rice and black beans for two people to share. I was notably speechless but had a large grin on my face. My search for a positive Mexican experience and great food in the us in finally over. There are other restaurants available sure but Wahaca is the new KING.

The pilbil was juicy and full of flavour, the quesadilla not just a pile of cheese but of taste, tacos prepared the authentic way with one of the supermarket style flavours fooling the public. The black beans and salsa mixed perfectly with all flavours and the whole experience is something I cant express how good it was. When you go to pay.... get this they actually give you some free chilli seeds too to spread

the chili love! basically just go there and enjoy yourself

The menu has already changed and I cant wait to try the new autumn dishes check it out here 

If you want more information on Wahacca check out their website and blog it is constantly up to date with news offers and all kinds of cool mexicana!

Finally please Thomasina look at opening a Wahacca in Brighton and I will be a regular customers

Sunday, 9 October 2011

Fried Padron Peppers

These are a great quick easy snack. I have recently come back from Barcelona. Over there the food generally does not feature chilli at all so I did struggle for a week or so. However at almost every cafe and bar you can get your hands on Padrons. from a market you will pay about 1 euro for around a kilo. in the tourist traps you will pay up to 9 euro 50 for about 15 peppers!!!! so do shop around if you go.

Basically all you need is a pile of Padron chili, some oil and salt. Cold beer is also essential but optional :)

  1. Wash the peppers thoroughly in cold water and pat dry.
  2. Place a large frying pan over a high heat, add the olive oil and heat until smoking then place the Padrons in
  3. Cover and cook for 4-5 minutes, turning occasionally using tongs to avoid the oil, until blistered and slightly charred.
  4. Drain the peppers on kitchen paper, sprinkle generously with the sea salt and serve with your optional beer.

Enjoy and prepare to become addicted. I have grown Padrons this year and will soon be eating my first crop. why not have them as a starter or even in stead of popcorn with a movie.

Padron Peppers