Continuing my reviews of products received at this years Weekend of Fire, I now come to Confetti Peppers. This company produces canned peppers (or “Pepper Ribbons” as they call it) with the use of both vinegar and oil. Should be an interesting take on canning! Also, at the time I received the sauces they were going through the process of making their new labels. Pictured above each product is the new label.

Confetti Peppers Mild Pepper Ribbons Ingredients: Banana peppers, Red Bell peppers, canola oil. Vinegar, garlic, salt, sugar, spices.

Let’s start off with the Mild first. Lots of sliced peppers and some small seeds float amongst the slick oil. Right off the bat there is the taste of canola oil which definitely lingers in a slightly not so pleasant way. Then comes the taste of the peppers which is the really interesting part for me. I keep expecting that vinegar taste which is associated with pickled products and it’s not there. Same kind of pickled texture to the peppers, but no vinegar, cool! There is no detectable heat here so “Mild” is spot on.

Mild; Taste: 6.2, Heat: 0

Confetti Peppers Hot Pepper Ribbons Ingredients: Banana peppers, Red Bell peppers, canola oil. Vinegar, garlic, salt, sugar, spices.

Up next is the Hot version. Same taste profile but with an extra kick behind it. It’s hard to pinpoint what spices they used because the pickling process tends to obliterate such things. The heat for this one lands in the front to center of the tongue, builds slightly, then fades into obscurity.

Hot; Taste: 6.2, Heat: 2.427

Confetti Peppers Jalapeno Pepper Ribbons Ingredients: Jalapeno peppers, Red Bell peppers, canola oil. Vinegar, garlic, salt, sugar, spices.

The Jalapeno Pepper Ribbons are probably the coolest of the bunch when it comes to aesthetics. Green ribbons of peppers with slight hints of Red Bell Peppers floating amongst a ton of pepper seeds. First off on the flavor profile is the pickled Jalapenos, which when tried alone, have picked up a hint of sweetness from the Bell Peppers. Then comes the canola oil to finish things off.

With my first bite the heat caught me off guard. It hits the front of the tongue right away and builds slightly. I actually found myself doing a slight air suck which is something a Jalapeno product usually doesn’t do to me. Very nicely done!

Jalapeno; Taste: 7, Heat: 4.8

Confetti Peppers Mexican Pepper Ribbons Ingredients: Banana peppers, Red Bell peppers, canola oil. Vinegar, garlic, salt, sugar, spices.

Last up on the tasting caravan is the Mexican Pepper Ribbons. This one has a very distinctive yellow hue to it which brings back memories of sun bleached murals in many of my favorite Mexican restaurants back out in Los Angeles.

Despite this having the same ingredients list as the other ones, it does have a different flavor profile. The flavor of the Banana peppers are much more prominent here (read: less pickelish and more pepperish) and the garlic has a small presence as well. Then comes the slight sweetness and crunch of the Bell Peppers. There is a hint of vinegar and salt on the very back end which is then covered up by the canola oil. This is really a winner here!

The heat is there but boy does it take it’s sweet time making it’s presence. It starts out as a slight tingle then 2 minutes later it’s lightly dancing on my tongue. Not a medium heat, but enough to know that this product has a little bite to it.

Mexican; Taste: 7.5, Heat: 3.2

All in all, these are some very consistent products. While I wasn’t quite a fan of the slick aftertaste that the canola oil leaves you with, I am a fan of the non-vinegar taste of the pickled peppers. I would have liked to see a larger presence of spices as these products seem to be very pepper driven. My favorite thing to do with these was putting them on some warm bagels that had a nice coating of cream cheese already in place (the oil presence dies down at that point really well).