Exactly……..where is a good place to buy chillis? I’m near the Asian Store Stillorgan but they just seem to stock the same green chilli, which is good, all the time.
Fallon & Byrnes?
Yeah they've a decent selection. As do Lotts & Co. Get Fresh in Rathfarnham always have habaneros.
Costless Supermarket (awful name) in Tallaght have loads of that sort of stuff. Both fresh chilis and herbs etc and hot sauces. Better than any of the Asian supermarkets imo.
African/Caribbean shops usually have scotch bonnets.
I think I have every single thing on that link in the house except for the ketchup (and I'll defo get that soon).
Inferno is amazing, but BBQ and Damn Hot Wings are exceptional. It is damn hot though, no messing.
10 x roasted habaneros, garlic, onion, carrot, lime, salt, water, vinegar. Tasty but christ its hot. May need to dilute it a bit.
So hot I was coughing in the kitchen from the fumes. Mrs Nals eyes were weeping. Like we got maced.
I'd recommend this one, got it in Supervalu. Hot and garlicy what more could you want eh!
That's a very nice one, lovely garlic flavour.
That's me out. I like garlic undertones but not as a dominant flavour.
It's not dominant just creeps in afterwards 👍
It's not really dominant, not like a garlic sauce. Just a tasty garlic background, not like raw garlic or anything.
I love chili, I add it almost everywhere when I cook pasta by mixing it with a little water
made some crispy wings and had some high SCO sauces last night
I usually use the Mics Trouble in Trinidad as a recipe in my Chili Con Carne, not by itself, but I gave it a try last night. It's 900k SCO and I was handling it fine, lots of heat but not uncomfortable.
Then I changed to this
1.1m SCO, my god I needed milk after, and for about 15-20mins the burn was uncomfortable enough for me to stop eating. It does say on the reverse not to be consumed undiluted, and honestly I'll never do that again.
So this mellowed a lot in the fridge. Still hot, but a load of it got used at the weekend by a few of the lads. Its really good.
But had this on my eggs this morning. Cholula garlic sauce. Tastes the same as when I opened it.
Anyone tried the Dunnes simply better hot sauce? I believe it's made by Mic's chilli?
the bottles are identical anyway, I haven't tried it.
I wonder if it's a re-badged current Mics sauce, or a new product for Dunnes
Ingredient list should tell you.
Oooh I have that and often add a few drops to a pot of Koka noodles and then wait for the after-effects 😅
I bought a bottle of it and had some tonight. I liked it. Not very spicy but tasted nice to me. Will buy again anyway.
Bought some at the weekend, just tried it tonight. I'd class it as mild but it was nice. It has 15% Habanero compared to the 24% in Mic's Inferno Original sauce.
We need a hot sauce festival. So many good local producers in this country.
Got this yesterday from https://www.arankilkenny.ie/
It's lovely, off to get ribs and wings for tomorrow night now 😊
Think they tried one before and it was porrly attended.
They should do a side buzz at those craft beer festivals maybe. Was there any hot sauces at the Big Grill?
Bring the pain. Hot as the fires of Mordor.
I see Mic has upped his prices. Voodoo Reaper will now set you back an eye watering €17.50!!!
Franks has a bit of tang and extra sweetness, whereas Sriracha has some garlicy things going on with a bit more heat. But I prefer Sriracha :)
You can buy Reapers for about 50c each. Throw in some vinegar, garlic, salt, bit of honey and some lime and thats it. €17.50 is ridiculous.
Gosh, I don't find Franks has any sweetness at all.
These are the main sauces that I'd have - Frank's for wings and Sriracha as a general purpose sauce, mostly for Asian food.
We don't use much sauce as I usually have my own fermented sliced chillies which we tend to use more of than sauce. But this year someone gave me a bag of Bolivian hairy chillies. They are too hot too eat sliced so I'm going to make a sauce with them. I'm fermenting some garlic and pineapple too as I think the chillies will need to be cut with something.
I'm going to deviate a little from the topic here by recommending a pickle rather than a sauce.
(Green Chillies 42%, Rapeseed Oil, Salt, Cracked Mustard Seed, Ginger Puree 5%, Cracked Fenugreek Seed, Acid (Acetic Acid), Turmeric Powder)
I'd eat it by the spoonful but that might not be for everyone.
I love it! I use it to mix through a salad of grated carrot, red onion, radish, pumpkin seeds etc.
The mixed pickle version is great too.
