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Is there such a thing as Chilli Saucemaker’s Block?

Been thinking of – and talking about – creating a new sauce for a while now so finally got round to it yesterday.


Just a question of working out whether it should be mild, medium, hot or extra hot.  What base for the sauce? What kind of chillies to use? What additional ingredients would work well? What type of vinegar? Ensure I can source all ingredients year round. Steer clear of artificial ingredients, no additives and make sure it’s gluten free.

Horseradish? Blueberries? Pasilla Chillies? Ancho Grande? Habaneros?  Nagas? Parsnips? Pears? Apricots? Peaches? The list is endless.

I’ve now got 7 different versions sat in jars but – and I’m a harsh critic – none are up to standard.

I know one thing though: my mouth is on fire and I’m not looking forward to a few hours time…

Any ideas anyone?

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Hot Sauce – perfect for winter

habanero and naga sauce

habanero and naga sauceYour nose is running anyway, right? Your throat’s on fire. Your head feels about to explode .

May as well add some extra chillies to this pasta dish then. I’ll go for some 7 Pot. Or perhaps a dark naga. Just a half should do, finely chopped.

If you’re into hot sauces then you already know the score: Capsaicin – the chemical compound that makes chillies hot.

It commonly produces feelings of pleasure, perhaps even euphoria. And if you’re on that New Year’s diet, there’s evidence that it may also lead to decreases in weight regain.

If “I don’t like hot sauce” sounds like you then now could be the perfect time to take your initiation, with our most fiery sauce: Reason…