Ideal with crispy tofu, tempura vegetable, garlic grilled portobello mushrooms and a strong goat cheese, also can be used anywhere in the kitchen or bbq area.

The Dorset’s had a decent wall thickness and a bit of weight to them, I have the Dorset plant undercover so the weight of the pods wasn’t water, also the pods were picked mid-week then left to dehydrate a little over a few days before I used them for the sauce. Explore the ultimate heat and flavour combination of Hungry Hijabi’s homemade, preservative free and additive free chilli sauce today.Please always read the labels, warnings, and directions provided with the product before using or consuming a product. The naga chilli sauce fittingly named “Hot Headed” is one of the New Super and Extremely Hot Sauce that is absolutely mind blowing! That’s a rough ingredients list for this hot sauce, with all of the ingredients blended (except for the vinegar) the volume totaled 3 Cups and then I added 1 cup of vinegar which was an equal mix of red wine vinegar and white wine vinegar.

The artichoke hearts are a great base, they impart a creamy smooth flavor that gives the sauce a good body but doesn’t overpower the Dorset taste. This baby packs a whollop after the first wave of deep, rich flavour has led you into a false sense of security! I knew I was taking a risk with a four chilli rated hot sauce that contained a Naga Jolakia mash but I crossed my fingers that the core ingredient of peaches would balance it out enough for me to enjoy it.Slow-cooked peaches and Naga Jolokia chilies, better known as the ghost pepper, make this a sweet peach of a hot sauce, but don’t be fooled it isn’t to be taken lightly! They say it'd be a good addition to pep up food, and is amazing as a hot sauce on wings or fried chicken. Challenges – Eat it, Video it, Survive it, Post it – Challenges are all the range and we have the latest from around th eworld.

The bottles, caps, funnel, and metal cup used in the bottling process were all sterilized for the entire 40 minute cook time. Lucky enough to have passed by Mr Vikki’s stall in Keswick, where I was invited to try some King Naga on a cracker- it must be the best chilli pickle I have ever tasted.You should also note that the picture images show only our serving suggestions of how to prepare your food - all table accessories and additional items and/or ingredients pictured with the product you are purchasing are not included. It can go with almost anything but it absolutely shines on enchiladas, lasagne and any similar cheese and tomato dish. Peaches (26%), Tomatoes, Onions, White wine vinegar, Sugar, Water, Cornflour, Salt, Garlic purée, Concentrated lime juice, Dried naga jolokia chillies.