I’m lucky to say I’ve been aware of the conception of these 3 sauces for a while, albeit from afar and without knowing any real details, and today I finally get the chance to taste them for myself. I can’t wait. I know the co-creators very well, and I’m a big fan of Sid and her work within the chilli community. She has also reviewed some of my own products too, so I hope to do her proud – and of course my opinions are impartial and entirely honest based on my own palate.
From seeing some of the other reviews online, and reading the bottle blurbs I think I’m in for a treat. Collectively the first thing that strikes you when the 3 x 150ml bottles are lined-up together is the fab new Chilli Sid logo. It’s only a few weeks old but already feels like it’s been around forever. The next thing you’ll notice are the vibrant colours of the contents across the 3 bottles.
So let’s taste them, up first is:
How has nobody come up with this great name already – or have they?
The Sauceror professes to be a Tangy blueberry hot sauce with tamarind undertones. It’s a really lovely deep purple colour which makes it difficult see what’s going on in there through the glass, so I’ll remove the heat-sealed tape from the bottle cap and open her up.
The smell is instantly cumin and tamarind, then a kind of sweet scent, possibly the coriander. Nothing overpowering. It pours nicely, smooth and not too thick.
The first flavour I get is that sweetness of the fruit, the Indian inspired spices then kick in, cumin, chilli and coriander filling the mouth with a peppery deliciousness, before the vinegars acidity escorts the sauce down the throat. My tongue is left with a satisfying tingle.
I’d use this on punchy meats such as lamb or duck, and it would go well with roasted veg too.
This is the one I’m looking forward to most. I do enjoy Indian cooking and its flavours, I also enjoy the deep flavour of a scotch bonnet, so its description of ‘an Indian inspired scotch bonnet hot sauce’ should hit my sweet spot.
From shaking the bottle, the sauce looks a tad thicker than The Sauceror. Its colour is russet and there are plenty of very visible seeds and fleshy chilli bits sliding down the glass inside.
Seal off, cap off and onto the spoon. I’m bracing for a kick…
Oh its sublime! The kick was a gentle tap on the shins. It is sweet, it is savoury, it is mild/medium heat but very balanced with the spices. It does have the Indian spices in there too but nothing takes centre stage at the detriment to any other ingredient. This is really lovely, I reckon I could do this bottle quickly on almost everything I eat, such is its versatility. Great job.
This sauce contains a lot of the flavours I like to use in my own cooking and sauces, such as scorpion chilli, garlic, chipotle, smoked paprika, nutmeg. It also contains one big thing I’m not so keen on – beetroot. The label defines this as ‘Scorpion Infused beetroot hot sauce’, so let’s see how I get on.
It is blood-red in colour and looks a good consistency like the others.
I pop the sealed cap, and get a really nice smoky ketchup smell. I was wrong about the consistency – it pours much thicker than I first thought – actually typical of a good ketchup.
My first taste was focussed on waiting for the beetroot to come to the fore, which it didn’t. Instead it supplemented the more dominant tomato and herbs. The sauce is beautifully peppery, and it lingers long after the swallow. The smokiness is evident, as is basil and the scorpions give the whole sauce a lovely lift. This is a ketchup that I would put on anything fried, I’d add it to soups and stews and possibly use it where I might otherwise use tomato pureé in some dishes.
Give all of these flavours a try for yourself, I know they’re selling really well. Find yours at www.chillisid.com and be sure to follow Sid on her social media platforms.