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Challenges – Eat it, Video it, Survive it, Post it – Challenges are all the range and we have the latest from around th eworld. This sauce has been a long-time favourite; the perfect chilli combination (not powdered substitutes) brings delight to the tastebuds. 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!
The almighty Dorset Naga chilli teamed up with zingy roasted Sichuan pepper, soy sauce and garlic to give you a kick of the orient and the taste of umami. It isn’t too hot either… I’m usually cautious with new chilli/hot sauce products that say they are hot just in case, but I ended up putting quite a few teaspoons of this on my sandwich and it was immense. 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. Amazing just slithered lightly onto a sandwich or mayo, great with anything pasta or rice, curry, chili, noodles.If you do require precise ingredient information you should consult the manufacturer, whose contact details will appear on the packaging or label.
The "Deadly Naga" is a far more full bodied, well rounded and simply delicious flavour than any of their range and, despite being only 1. Free from all of these: Added Sugar, Wheat, Dairy, Ghee, Gluten, Yeast, Artificial Colourings, Coconut, Nuts, Preservatives, Additives.If your lucky enough to have access to Dorset Naga peppers then this is a perfect combination of flavors for you to try. It can go with almost anything but it absolutely shines on enchiladas, lasagne and any similar cheese and tomato dish. i use about a teaspoon of pickle, mixed with a couple of teaspoons of mayo to make the best chilli mayo ever…. Officially known as Bhut Jolokia, or the Ghost Pepper, it was recorded as the world's hottest chilli in 2007. Cooked entirely in a wood oven, this hot sauce offers a unique and simply delicious twist on the naga chilli.
I believe that when you’re deciding on what ingredients to use for a Hot Sauce you should clearly picture what it’s going to be used for first, then everything just falls into line. Been making BIR style curries for years but even with 1 tbsp of extra hot chilli powder was not hot enough for us – enter King Naga paste!Product Ingredients: Tomato, water, tomato, sugar cane vinegar, sugar, tomato paste, onion, fresh Naga Bhut Jolokia chilli (4%), SOYBEAN OIL, salt, Habanero chilli pepper, mango, Scorpion chilli pepper, ginger, garlic, oat fibre, acetic acid, xanthan gum (natural thickener). Living in Dorset we are lucky enough to have these amazingly fresh Dorset Naga on our doorstep from its home - Sea Spring Seeds who developed this hottest chilli in the world 2006. This baby packs a whollop after the first wave of deep, rich flavour has led you into a false sense of security! Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Why not try cooking a succulent lamb curry in a slow cooker to create the most tender and moist lamb curry combination?
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