Blog Fire Chillies France

To content | To menu | To search

Tag - chipotle

Entries feed - Comments feed

Saturday 24 November 2012

Review – Scovilla’s Hot Gourmet Fiery Bandito

After having reviewed West Indian, here is the second hot sauce review from Scovilla's Hot Gourmet range of their "Chipotle BBQ Hot Sauce" called Fiery Bandito.
I can say that I'm really interested in Chipotle based sauces, also I have been curious to discover this product and wanted to know if it could be as much pleasant to taste as it is attractive from the outside.

The sauce was tasted by itself, with some pan-fried Spanish Serrano ham and eggs, and with some grilled lamb chops.

Habanero, Carrots, Chipotle, Onions, Papayas, Salt, Lime Juice, Acetic Acid, Passion Fruit Juice, Citric Acid, Xanthan gum, Garlic

Label: 8/10
The labels of the Hot Gourmet range are all very nice, high quality design, good choice of colors and with the usual funny/sexy mascots different in each product.
You can guess that they needed some investment of time and money, when you bring a very proper and marketing oriented label like that you MUST have a sauce which is up to it to not disappoint the customers and raise questions.
It would be like a beautiful and very well-dressed singer with a horrible high-pitched voice once she opens her mouth!

Fiery Bandito 1

Aromas: 6/10
From the bottle it smells a mix of Chipotle and carrot which makes the carrots smell like roasted ones. We also get this kind of smell like raisin that we usually find in Morita Chipotle in addition to their usual smoky aroma.
No special smell from the vinegar as it has been replaced by some Acetic Acid instead, but something like an ambient acidity.

Consistency and Appearance: 7/10
This sauce is of a brownish color and has a thick consistency of a crushed sauce with some tiny red pieces of peppers and bits of skins from probably a Habanero mash and Chipotle bits.
Also there are some seeds whose some of them have a brown color and look like seeds from a C. Annuum variety. This let suppose that those brown seeds come from the Chipotle, so it was not used in its powder form and more probably some Chipotle flakes or whole Chipotle have been used in the recipe.
There are also some other particles which seem to come from the garlic and onions.Taken as a whole, the consistency of the sauce allows it to stick to the food, and would stick to any kind of food.

Fiery Bandito 2

Taste: 6/10
Let's get back talking about Chipotle.
When manufacturers use Chipotle in their sauces they may have different objectives. They may want a sauce with a basic smoky flavour they will go for Morita Chipotle; they would like a stronger smoky flavor they will go for a Meco, adding its special recognizable flavor to the sauce.
Some mild sauces will only use the Chipotle, as the heat from the Jalapeño can be self-sufficient depending on the positioning of the product in terms of heat level.
Here, that is not the case, some Habanero peppers have been added to increase the heat level, it's not good or bad: it's just a choice.
In some sauces using Chipotle peppers you can get just a kind of smoky flavor where some liquid smoke would have given the same result, but here it's not that.
We can feel from the start the flavor of the Chipotle pepper, not just a smoky flavor but the whole flavor of a Chipotle, just like you would chew one right from the bag!
But…it's followed by an acidic taste whose a part of it has the acidity and flavor of the lime juice, then a few seconds later there is a light garlic final note. I've been surprised first by the acidity, then by the fact that I didn't get the tropical notes from the Papayas and Passion fruit juice, and indeed these two facts are linked.
Aside I mixed some ketchup with the sauce to have a try to bring more sweetness and just like magic I caught the flavors from the Papaya and Passion fruit giving a nice final to the mix: the sweetness from the ketchup has counterbalanced the acidity allowing to perceived those flavors that were masked before.
Therefore, it seems that there is a acid base disequilibrium where the acidity killed the flavors from the tropical fruits, knowing that the lemon juice contains already some citric acid and that passion fruits also brings a high acidity (linoleic acid); Papaya may have prevented a bit the acidity but not enough.

Fiery Bandito 3

Heat: 5/10
From the beginning we feel on the tongue the heat from the habanero peppers, the burn keeps going in the throat and keeps tingling the tongue a little bit.
It's a mid sauce so not especially here to bring some heat, just to be a Chipotle based hot sauce with a touch of Habanero heat, so the job is done, we have a medium heat sauce.

Recommended Use:
I would use it with any kind of grilled meat, it would be good too as a finishing sauce or glaze, and probably good for a Chipotle gastrique.
It could be interesting mixed with some sour cream used as a dipping sauce, or even mixed in a black beans puree to eat with some totopos.

Overall Impression:
Rating 3
They took the risk with their labels but they didn't fail, the sauce is not extraordinary but it's as good as the label suggests it.
The issue with its acidity makes the tropical fruits useless, but this does not necessarily mean that this product is not good, as from the quality of the Chipotle flavor we can get, this sauce as from its name a Chipotle Barbecue Hot sauce will surely be of a good use especially with any kind of grilled meat!

You can find more informations about Scovilla's products here:

Find us on Facebook:

Monday 30 July 2012

The "Four Hot Chilli Peppers Fiery Chili con Carne" recipe

Fire Chillies Facebook page

This one is a "not for the timid" recipe with 4 different Chillies: Chipotle, Pasilla, Ancho and Dorset Naga, dried and grounded for this recipe.

Why these 4 chillies? Chipotle is a smoked and dried ripe jalapeño, has a little bit of heat and an authentic taste with a strong smokey flavour, Pasilla and Ancho because they are authentic flavourful sweet chillies from Mexico, and Dorset Naga rating a 970.000 on Scoville scale, you know what you'll get. Even if here we're reffering to some mexican chillies, do not mistake, the Chili Con Carne is a Tex-Mex dish!

Chili Con Carne

Ingredients for 2/3 persons:

- 20oz stew beef

- 1 green pepper

- 1 red pepper

- 1 can 15oz red kidney beans

- 1 onion

- 3 garlic cloves

- 2 teaspoons Chipotle powder

- 1 teaspoon Dorset Naga powder

- 1 teaspoon of Pasilla powder

- 1 teaspoon of Ancho powder

- 2 teaspoons cumin

- 2 branches of fresh coriander/cilantro

- Salt & 5 peppercorns blend

- 1 tablespoon sweet paprika

- 1 teaspoon dried oregano

- 1 teaspoon ginger powder

- a half teaspoon celeriac powder

- 55oz diced tomatoes

- 1 tea spoon sugar

- 1 dried laurel leaf

- 1 teaspoon dried thyme

- 1 tablespoon gold Tequila (reposado)

- 1 tablespoon vegetable oil

- 2 cups of water

Step by step:

  • Mix all the spices, chilli powders and aromatic herbs (except the cilantro) in a small bowl
  • Stir the meat cut in pieces during 5mins, then take out from the pan
  • Stir together with the oil onion, garlic, green/red pepper cut in piece, then throw the tablespoon of Tequila to deglaze them (you can use the tequila to flambé them, increasing the taste)
  • add the diced tomatoes, the sugar and the water, boil 5min
  • reduce the fire and add the stirred beef inside, and all the spice mix together
  • add Salt & "five kinds of pepper" as you want depend on your usual taste
  • add beans then cover the pan and cook it 1 hour until the beef is very tender
  • uncover it and reduce the juice (if there's too much) boiling it a bit (watch out nothing sticks/burns in the bottom!)
  • garnish with cilantro and serve with tortilla chips

Let me tell you clearly: this is not for faint-hearted, once you begin to eat you will imagine Mariachis playing a Death Metal version of "La Cucaracha" anthem in your head and feel like you are a fancy piñata crushed by a crazy bull.

If you want the real action hero style, you can enjoy the dish with a Corona & a shot of Mezcal inside.

Direct consumption of these peppers can be dangerous, wear gloves when handling hot chillies!

We are not responsible for any damage or injury that occurs following this recipe!

Recipe property of Fire Chillies, 2011