Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

Product Information

While I’m at it I thought I’d post a picture of a freshly cut Dorset Naga Chili, have a look at the oil in this bad boy. The Butch Scorpion sauces seem to burn out quickly but this has the superhot chili slow build and then just sits at a scorching full mouth burn. Free from sugar, wheat, dairy, ghee, gluten, yeast, artificial colourings, coconut, nuts, preservatives and additives. I can actually remember sitting in the sun eating crackers with double brie cheese with this sauce, such a great sauce.

I am not a huge spice fan, an although this is hotter than I would normally go for, the taste and quality ensure it's still really enjoyable. Phenomonal blend of both flavour and spice, added a quarter of a tea spoon to some chicken and rice and suddenly 2 ingredients became the best dish I’ve ever eaten!While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice. Put it this way I finished of this bottle in just over 7 days, but DO NOT be fooled it is a burner !

Explore the ultimate heat and flavour combination of Hungry Hijabi’s homemade, preservative free and additive free chilli sauce today. This is a new Hot Sauce for the year, I have two other recipes I want to try that I’ll post in a few weeks but for now, if you’re looking for a nice smooth, creamy Hot Sauce then you should check out this Artichoke heart-based Hot Sauce. i use about a teaspoon of pickle, mixed with a couple of teaspoons of mayo to make the best chilli mayo ever….

Not for the faint of heart, but the flavour is excellent it's not Vinigary and really adds something that tastes good as well as being hot hot to a chilli. Ingredients: Tomato, water, sugar, onion, spirit vinegar, Naga chillies (2%), cornflour, spices, garlic, salt. Water, Naga Jolokia Chillies (26%), Habanero Chillies (18%), Salt, Onions, Lime Juice, Acetic Acid, Passion Fruit, Citric Acid, Garlic Pulp, Xanthan Gum. 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. 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.

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).I would say it’s more of an acquired taste and for me I feel it works better mixed in with a meal then just on a cracker for example.

I shouldn’t have worried, Sheffield Dragon always put flavour first, yep it’s hot but the first and last flavour was peaches. Full disclosure I like hot sauces but I don’t liked them too hot, my palate cannot take it and when I taste something too hot I just get the heat and nothing else. It tastes very similar to Satan’s Sweat, but has an absolutely amazing burn, and it’s quite a thick sauce to boot.The fish sauce can be left out for the non-meat eaters but it does add a significant long-lasting tone that seems to bond with the unique Dorset taste. They say it'd be a good addition to pep up food, and is amazing as a hot sauce on wings or fried chicken. The Naga has a deep, fruity flavour that makes it a wonderful ingredient in many styles of cooking where you need heat.