ALL HAIL TO CHILLI AND CHILLI SAUCE!

Message Bookmarked

Bookmark Removed

What are the best chilli sauces you've found?

For me so far, the best* is "Who Dares Burns". It's so hot you can't put more than two drops into a meal before people start whining about the food being "inedible".

*read: hottest

― dog latin (dog latin), Monday, 2 February 2004 02:46 (twenty-one years ago)

I can't even eat a dribble of mild sweet chili sauce without getting horribly ill (allergic to salicylates). It makes enjoying my curries a bit of a bother :/

― Trayce (trayce), Monday, 2 February 2004 02:47 (twenty-one years ago)

time for chilli

― the surface noise (electricsound), Monday, 2 February 2004 02:50 (twenty-one years ago)

i've never had a really hot one i don't think.

― the surface noise (electricsound), Monday, 2 February 2004 02:50 (twenty-one years ago)

she was always my favorite member of TLC too

― M Matos (M Matos), Monday, 2 February 2004 02:50 (twenty-one years ago)

No that was Chilly Willy

― omg, Monday, 2 February 2004 02:56 (twenty-one years ago)

Encona , west indian hot pepper sauce
Sri Racha thai/vietnamese chilli sauce
Healthy boy brand sweet chilli sauce

― Ed (dali), Monday, 2 February 2004 02:56 (twenty-one years ago)

Sri Racha thai/vietnamese chilli sauce

QUITE RIGHT.

― Ned Raggett (Ned), Monday, 2 February 2004 03:01 (twenty-one years ago)

Motos ATM

― @d@ml (nordicskilla), Monday, 2 February 2004 03:03 (twenty-one years ago)

Encona is a good, every day chilli sauce. Not so hot you can't put dollops of it in, not so weak that you'd HAVE to.

― dog latin (dog latin), Monday, 2 February 2004 09:17 (twenty-one years ago)

I second a good dollop of Healthy Boy.

― Markelby (Mark C), Monday, 2 February 2004 10:20 (twenty-one years ago)

Chicken wings glazed with Healthy Boy and roasted in oven until quite crispy, then dipped in sri racha = my lunch sometime this week, now that I'm thinking about it.

― suzy (suzy), Monday, 2 February 2004 10:23 (twenty-one years ago)

More votes for Sri Racha and Encona.

Two new: one I brought back from Cuba, with no information on the label other than 'habanero'. It's green and from the 'two drops at most' school. I have a similarly hot one called (from memory) 'Texas Champagne' that someone brought back from, somewhat predictably, from Texas.

― aldo_cowpat (aldo_cowpat), Monday, 2 February 2004 11:31 (twenty-one years ago)

three years pass...

Windmill sauce from Barbados. Never fails. Got some in a cheese and onion bap right now. Grrrreat.

― whatever, Sunday, 13 January 2008 14:03 (seventeen years ago)

I had the "pleasure" of trying a sauce called Journey To The Heart Of The Sun at a chili festival in Benington Lordship last year. I totally flipped out and ended up circling round and round, emitting effluent from nearly every orifice and gasping like a fish out of water in front of some very confused families.

― the next grozart, Sunday, 13 January 2008 14:50 (seventeen years ago)

four months pass...

who can recommend me a really good chilli sauce?

are any of these particularly flavoursome?

― braveclub, Friday, 16 May 2008 09:28 (seventeen years ago)

I tried a sauce at Benington Lordship chili festival last year called Journey To The Heart OF The Sun. It sen me into galloping convulsions in front of a rather bemused family.

― the next grozart, Friday, 16 May 2008 10:28 (seventeen years ago)

oh woops, i already told you that.

― the next grozart, Friday, 16 May 2008 10:29 (seventeen years ago)

Here's some sauces we made last year....

http://farm2.static.flickr.com/1175/1457292775_d34f351f0f.jpg?v=0

Plan to do a load more this year - we already have over 130 chili plants this season!

― Jack Battery-Pack, Friday, 16 May 2008 12:11 (seventeen years ago)

Cholula and El Yucateco are classics

― Granny Dainger, Friday, 16 May 2008 13:13 (seventeen years ago)

http://a27.ac-images.myspacecdn.com/images01/51/l_eb39e8091da1c2aff3ad44c2ec064efa.jpg

― RabiesAngentleman, Friday, 16 May 2008 13:16 (seventeen years ago)

You must be logged in to post. Please either login here, or if you are not registered, you may register here.