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Friday 31 March 2017

Spaghettus Carbonarum

Cooking With HotSauce
Not your standard Carbonara, here are Spaghettus Carbonarum!!
Pan fried bacon lardons, onions and garlic deglazed with 1 tbs Voodoo Chile Sauces Porcus Inférnum.
Add the pastas, stir well, add 2 tbs creme fraiche, 2 tbs Porcus Inférnum, grated Comté & Parmesan cheeses, an egg yolk, stir and make a reduction.
Top with a grating of ground pepper and bon appétit!

Spaghettus Carbonarum

Tuesday 18 October 2016

Review - Red Hawk Premium Peppers Tame the Reaper

Red Hawk Premium Peppers - Tame the Reaper

Tame the Reaper, an awesome mellow hot sauce that went great with confit duck legs!
Very pleasant aromas and no vinegar in here thanks to the use of citric acid, solid flavours of an orange, mandarines, clementines blend with a background of cranberry and strawberry enlightened with a tasty wildflowers honey, prefectly dosed to make it just sweetened as a sweety note, not sugary. Everything following the line of a discrete spice blend.
The hot pepper flavor profile is here, a blend of Carolina Reaper and Scorpions, a perfect match of their flavour with the one from the orange.
Nice and delayed burn as expected, don't get me wrong it got some serious heat!
Highly recommended, don't wait anymore to go to Red Hawk Premium Peppers store and get you some!

Find Red Hawk Premium Peppers on Facebook!

Monday 13 June 2016

Sweet Heat Gourmet sauces arrived!

Sweet Heat Gourmet sauces

Look what has arrived today in France, some goodies from Sweet Heat Gourmet, thank you very much you rock!!!
The Strawbango will be tasted in a few minutes for lunch!!
You can find them at http://www.sweetheatgourmet.com/

On facebook!

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