Chilli sauce reviews

PoppieChoffel said:
We recently spotted this sauce at our local Spar in Menlyn Maine and naturally, had to buy it.... because.... well, us.

Up front, we love this sauce, BUT.

I held off doing a review for the plain and simple fact that Chipotle features so prominently in the branding message, and, well, NOPE.

It's hard to beat the strong Chipotle smoke flavour of Tabasco brand's Chipotle sauce, so when we tasted this sauce, I didn't get what I was expecting, and that was disappointment in a teaspoon for me. Chicken wasn't as affronted by this as I was, and loudly proclaimed his love of the sauce up front, but it took me a beat to not think of Tabasco's Chipotle, and just try it as a hot sauce.

It's a great medium heat sauce with a good vinegary punch, nice lemony zing and a hint of smoke which I honestly attribute more to the paprika than the chipotle powder listed in the ingredients. I REALLY enjoyed it on corn on the cob this eve, so it really does go with anything, definitely recommend. And, of course, it's local, which is always a plus.

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Fok Jan en sy kak. I don't support him anymore. His wors is befok expensive. Nowdays on his shows it's "Jan's sauce this, and Jan's that." Fokol cooking anymore. It's meat and then add "Jan's secret sauce in a packet."
Fok hom.
 
HunterNW said:
Fok Jan en sy kak. I don't support him anymore. His wors is befok expensive. Nowdays on his shows it's "Jan's sauce this, and Jan's that." Fokol cooking anymore. It's meat and then add "Jan's secret sauce in a packet."
Fok hom.
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Somebody touch you on your studio?














Be like us, stop watching sch1t shows.
 
HunterNW said:
I must still get some of my sauses to you for tasting. One was with Mango and Red Bhut Jolaika.
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Yes please. I can actually just book a courier to collect from you, DM me if and when you have, happy to pay for them :)

Or get my number from Smurf. Either or.
 
This I rather disappointing, not a single mention, of gochujang chili paste :(.

While it isn't per say a sauce but rather a base to make a sauce with, as you add stuff a soya sauce, oyster sauce, brown molasses or sugar, sesame seed oil or whole and use that as a sauce. additionally add extra chili if needed. The base paste is mild/hot and is basically chili that has been fermented with rice porridge, salt, and other ingredients for up to a year in a clay pot in the sun.

Flavor is extraordinary, with chicken and pork and used with egg fried rice, is extremely well balanced just enough bite, but with a balanced flavor.You only need a teaspoon or two of it for an entire dish.

While I do enjoy a chili sauce as much as the next person, I prefer flavor over heat, once it overpowers the food you try to enhance, it becomes a pretty useless to me.To me chili sauce needs to bring out the natural flavor of the food you add it to, but also have its own distinct flavor.

Most sauces are just heat with very little or no flavor, if you can't taste what your eating, it is a complete waste to me
 
wizardofid said:
This I rather disappointing, not a single mention, of gochujang chili paste :(.

While it isn't per say a sauce but rather a base to make a sauce with, as you add stuff a soya sauce, oyster sauce, brown molasses or sugar, sesame seed oil or whole and use that as a sauce. additionally add extra chili if needed. The base paste is mild/hot and is basically chili that has been fermented with rice porridge, salt, and other ingredients for up to a year in a clay pot in the sun.

Flavor is extraordinary, with chicken and pork and used with egg fried rice, is extremely well balanced just enough bite, but with a balanced flavor.You only need a teaspoon or two of it for an entire dish.

While I do enjoy a chili sauce as much as the next person, I prefer flavor over heat, once it overpowers the food you try to enhance, it becomes a pretty useless to me.To me chili sauce needs to bring out the natural flavor of the food you add it to, but also have its own distinct flavor.

Most sauces are just heat with very little or no flavor, if you can't taste what your eating, it is a complete waste to me
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Gochujang is INCREDIBLE :love:

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PoppieChoffel said:
Gochujang is INCREDIBLE :love:

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Why such a small tub ?

Do me a favor next time you make mac and cheese add a teaspoon or two. Adds a whole new flavor....
www.fusioncraftiness.com

Easy Gochujang Macaroni Recipe

A spicy Mac & Cheese hack that elevates a classic childhood favorite into its more adult version.
www.fusioncraftiness.com www.fusioncraftiness.com


Personally what I do.

Is take chicken wings, cut them in two, then marinate with salt, and leave in the fridge overnight. This is to desiccate the skin. Then I deep fried it in oil at a low heat just till it is cooked. Remove place in a bowl and cover.
Then in a small sauce pan I add about 3 - 4 tablespoons of gochujang, with brown sugar, rice wine, thick soya sauce, and fresh crushed chili, fresh garlic, some times I might fry some onion and caramelize that and hand blend it with the sauce mixture till smooth.

After which I deep fry the chicken wings on high heat till brown and crispy, place in a bowl cover it with some sauce and mix and serve with some sesame seed and spring onion on top


But my favorite is, taking whole mango's peel them cut them in chunks, take fresh chili, some white vinegar and brown sugar, blend it till it is smooth and cook it on low heat for a few minutes till the mango is cooked, and using that that to goat the chicken wings.
 
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