هو كان قد وقع إلى ي أنّ يراجع أنا يتلقّى أبدا [قوس] انحدار. هكذا, يثنّي على [ريغتينغ] هذا خطأ واضحة, توقّف أنا جانبا في خلنج حرارة ونكهة. أنا أخيرا قرّرت فوق [إكسوشتل]: حارّة [شبوتل] [قوس] انحدار. أنا قد تلقّيت بعض من مادّت خامهم من قبل ويحبّ هو لذلك كان هذا الإختبار منطقيّة أكثر ([هبنرو] هم [سلسا] أن يموت ل و هو سيحرق أنت لطيفة وجيّدة… أنت يستطيع قرأت [شك] جحيم مراجعات من هو حق هنا).

[إكسوشتل]: حارّة [شبوتل] [قوس] انحدار عناصر: يعتّق شيدر [شس سوس], بندورة, بندورة هريس, ماء, [شبوتل] فلفل, ثوم, أنزيمات, قشدة, لبنيّة و [ستريك سد], [أليف ويل] بتول بشكل غير عاديّ, بحث قدّة, [غلوكنو-دلت-لكتون].

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[أه] نعم, شدة أكاديميّة. قد كان هذا مراجعات [لونغ تيم] يأتي… [أك], هو قد كان 4 شهور, غير أنّ أنت تحصل النقطة. هو دائما ينعش تغير أن يرى شركة يستعمل منتوجات عضويّة ويأتي خارجا مع نوعية, معقولا يسعّر, ومنتوج لذيذ مذاق جدّا!

[شي] [تريكي] تايلانديّة عناصر: حمّص ماء, سكر, طبيعيّة [تمري] [سي سوس], عسل, عضويّة [شي] شاي, فلفل تايلانديّة, ثوم, زنجبيل, ملح, سمسم زيت, [كرن سترش], [سسم سد], [ستريك سد] وتوابل طبيعيّة.

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This jar has languished at the back of our “stuff to try” shelf for way too long, so I have been looking for an excuse to open this and use it for several weeks now. The fact is, that I have my motives.

I really love good horseradish. In fact, I’ve been trying to build some tolerance to its nose hair-dissolving effects for many years. I have tried chewing on raw horseradish, eaten strong Wasabi peas, explored just about every store-bought horseradish available, and tortured my palate by downing those Wasabi mustard pellets that come with either sushi or ahi tuna appetizers.

The truth is that no matter how much I’ve ever eaten, the stuff still tears me up if I eat enough of it in one sitting. Adding habanero peppers to the taste profile merely completes the evolution of a product that can heat you up with both esters (horseradish) and alkaloids (capsaicin).

This review is also coming at a time in which the Habby Horse has been steamrolling its competition with awards, having been honored with a slough of awards over the past year. Here’s the product description from the DEFCON Sauces website:

A new version of horseradish that allows you to enjoy not only the horseradish heat but a habanero pepper taste and heat.

In it’s first year of life, the Horse has received a 3rd place finish in the Fiery-Food Challenge. With it’s horseradish front side and then the KICK of the habanero at the end, you can enjoy it all.

First impression: Same no-nonsense labels as the other products we’ve reviewed. Don’t gloss over the lack of label art…this product really is meant to be used and not just be decorative on the shelf. The aroma is…how shall I put this…attention-getting to say the least. I can’t really say it’s an alluring scent, perhaps more like a sucker-punch to your olfactory senses. Much more horseradish than habanero, this sauce is a bit darker than the original version I tasted a few months ago at the Jungle Jim’s show.

Ingredients: horseradish, water, vinegar, habanero pepper, salt, and natural spices

Taste: Seems as though I can use the words “attention-getting” quite a bit in this review. This sauce has some serious bite! I can’t give it a heat scale rating like I normally do, as it just assaults the palate pretty hard with a combination of different types of heat. Did I say heat? Yep, this sauce has got serious attitude. Straight up, I thought it needed a touch more salt…but I solved that issue with a few food choices that really complemented its taste.

First choice was tuna salad. I mixed a tablespoon or two into a pint of tuna salad destined for my salad and has a lunch fit for a chilehead king as I gasped and guffawed my way through each bite. It didn’t hurt me too much initially, but each bite had quite the cumulative effect. Next stop was a homemade horseradish sauce that I crafted with 2 teaspoons of Habby Horse, a little Dijon mustard, equal parts mayo and sour cream, and some chopped green onions. A creamy-yet-deliciously-spicy sauce used on pork, beef, or chicken dishes. Lastly, I fell victim to the call of my heritage and slathered some gefilte fish pieces with some. If you’ve not heard of gefilte fish, read a little about it and you’ll realize that it’s sorely in need of being paired with a product like this. I can also imagine this going well as mixed into some deviled egg yolks as well.

Overall impression: While not a star just scooped out of the jar and consumed, this sauce will delight horseradish lovers who just can’t hurt their palate enough with the hottest of horseradish products. Habanero is a great addition to this sauce, and there are quite a few recipes that benefit from this unique yet tasty compilation. Make some tasty dishes and clear your sinuses out all at the same time. Gefilte fish will never be the same again for me. Try some for yourself and see. Enjoy!

We first met Lisa Latshaw of Buckeye Mustard at one of the many North Market events that go on here in sunny Columbus, OH. Lisa has created a burgeoning family of products that started with this product, called the Sweet & Spicy Buckeye Mustard. This mustard is available at numerous grocers and vendors throughout Ohio, and we were glad to pick up a jar all for ourselves which we recently cracked open to give it a chance with some of our cooking uses.

Lisa prides herself for the quality and freshness of her products without the use of added preservatives. This is pretty obvious if you see this composite list for this mustard:

Ingredients: Vinegar, Ground Mustard, Horseradish Root, Sugar, Mayonnaise (Soybean Oil, Water, Whole Eggs and Egg Yolks, Vinegar, Salt, Sugar, Lemon Juice, Natural Flavor, Calcium Disodium EDTA), Pasteurized Eggs, Salt.

Taste: How ’bout that? A mustard that really is both sweet and spicy. When I say spicy, however, it’s not in the way that most of the spicy mustards we try happen to be spicy. The horseradish heat is more of a “tickle your nose hairs” kind of heat rather than the “roast your palate” heat that chile peppers provide. Is it spicy? Not that much, really. The emphasis with this mustard is truly on flavor, but we’ll give it a 3/10 on our subjective heat scale for its horseradish “heat.”

As for its flavor and uses, it’s hard to go wring with this mustard, either as a condiment (where it excels) or mixed into foods and recipes. We adored this mustard slathered over our favorite lunch sandwiches, mixed into egg and potato salads, and even mixed into some plain ol’ BBQ sauces and marinades for a spicy mustard-y kick. Try it with deviled eggs! Yum!

Overall recommendation: Lisa’s creation, the Sweet & Spicy Buckeye Mustard, is well worth your effort to try. Don’t just focus on whether or not it’s hot and/or spicy, but realize that it’s simply damn good. Incredibly useful, utterly tasty, and surprisingly addictive, you’ll find that one jar may not last you all that long. It didn’t with us! Enjoy!

Hi Folks,

I was lucky enough to be sent some chilli oil from David’s Chilli Oil. David as he is known had this to say:I have been creating Chilli Oil for a number of years to enliven food with a delicious heat. The mix of heat and flavour has been carefully balanced to produce a prolonged and tantalising taste sensation, perfect for drizzling over hot or cold food.

“Davids Chilli oil provides that elusive ZIP which transforms good stews, pastas, soups, shepherds pie etc - even curries into culinary delights.” Well, I eat everything on that list so I checked out the ingredients, they are as follows:
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There are products that I run across that make me ask “How the heck did I not know about this sooner?” This is one of those. We remember tasting stuff from Sparky & Spike’s last year at the 2007 Jungle Jim’s Weekend of Fire event, but were so overwhelmed with other stuff that we never got back to getting any of it for ourselves. Well, we rectified that oversight by picking up this jar of Hot and Spicy Tangy Pepper Relish by Sparky & Spike’s at this past Cinco D’Ohio Festival here in Columbus.

Ingredients: water, prepared mustard (distilled vinegar, water, mustard seed, salt, turmeric, paprika, spice, natural flavor, garlic powder), distilled vinegar, sugar, brown sugar, red and green bell peppers, red and green jalapeno peppers

For those of you who expect your relish to have pickles in it…well, this one is blissfully free of that. In fact, a little vinegar is the only real comparison you can make to those pickled cucumbers, as this is a true pepper relish. Not only that, but it is completely all-natural and allergen-free. A great addition to your pantry regardless of your food preferences if for that reason alone.

Our relish is all-natural, fat-free, looks great, and is very versatile in the kitchen or on the grill…and oh yeah, it tastes fantastic too! Our relish comes in two flavors, Spicy-with a decent amount of kick, and Hot and Spicy-Which promises to bite you but not leave any marks. Our customers describe the experience as “addictive!”, “It’s delicious on almost anything” and “This stuff should be outlawed, cause I can’t stop eating it!”

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You can guarantee that whenever olives come into this house they are all mine. Joe has never liked olives, but I love them. I’ve had them in things, on things and by themselves. Each way they are fantastic. But, some are better than others.

Many, many years ago I discovered the way olives are made better. Olives gain a lot of character when they are stuffed with peppers. I originally tried olives with jalepenos, which used to be highly popular…until people decided to start filling them with peppers that pack a punch. Then came the habaneros. Mmmmm…habaneros. That’s where this product comes into play. » Continue Reading

With the spread of what I call Naga Mania comes more and more interesting, super heated product. From Jolokia Peanut Butter, to sauces and powders, this trend is really sweeping the industry and Brian Marx from Heather’s Heat and Flavor is surely taking advantage of it!

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Let’s keep the CaJohn theme moving happily along with this new product from the “10″ product line called Mustard 10. In my never-ending quest to find mustard made hot enough for my heat tolerance, what better way to challenge the threshold of culinary sanity than to try this Jolokia and habanero mustard from the mad geniuses at CaJohns Fiery Foods.

This is actually the third mustard I’ve reviewed from CaJohn, coming on the heels of the Dog-on Good Mustard and the CaJohns Hungarian Mustard. One thing has become blissfully obvious after trying all these mustards…CaJohn makes a pretty mean mustard.

Ingredients: premium prepared mustard (vinegar, #1 grade mustard seed, salt, turmeric, paprika, spices), red habaneros, Bih Jolokia

For simplicity, it’s hard to go wrong with what’s in this mustard. Take some yellow mustard, make it cry with some extremely hot chile peppers, mix well, and serve. Here’s the description from the website:

Mustard 10
All the fabulous flavor of Premium Yellow Mustard with the glorious fire of the Naga Jolokia! Just coat a pork shoulder with this and cover with Rub 10, slow cook until done, and everyone will swear you’re from the Low-Country! Kicks up that ham & cheese sandwich just fine too, and on Brats, Oh! That’s what I’m talkin’ about!

First Impression: Ever since the release of the original “10″ sauce (which we got a sample to try early on), we’ve liked the evolution of the label design. That said, John has indicated that they may be revamping the label and its graphics a little to be more indicative of what’s inside the bottle. As for what’s inside, the picture gives you the visual that this is a brown mustard…and I thought it resembled any of the other commercially-available brown mustards save for one major thing….
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Even though I was jazzed about trying the Swamp Scum Hot Sauce by Mossy Bayou Foods, I have to admit a guilty thought about it.

I was really wanting to review this product perhaps a little bit more. The fact is, that I really enjoy stuff like relishes, chutneys, and the like. So, when I saw the description of the Cajun Chow-Chow by Mossy Bayou Foods, I put this on the short list of stuff I wanted to try ASAP. So, what is this stuff called Chow-Chow? It’s a new product that is a pepper relish that is described liked this:

Ingredients: green cayenne peppers, vinegar, onions, garlic, salt & spices

This exciting Chow-Chow has been created from an original Cajun recipe which includes green Cayenne peppers, onions, garlic, salt, and special blend of spices. It’s a spicy relish which contains no ‘filler’ items, such as cabbage or corn. Use Cajun Chow-Chow with all foods to spice up the flavor in the same way you would use a pepper hot sauce. However, you’ll find the Chow-Chow gives a more complete pepper flavor.

Having just created a really nifty hot sauce with green chile peppers (see our Epidemic Proportions sauce), we can tell you that unripened peppers add a neat element of flavor compared to their ripened brethren.
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