CORE RANGE!

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All of my sauces contain the same base recipe which is formed of garlic, carrot, onion and either red, yellow or green [bell] peppers. The following are the ones I like to make when I can get hold of the necessary chillies and are ranked in order of hot to mild: 

Bromley FC are now a football league club! I first created this sauce as the promotion push gathered pace and opponents were literally feeling the Bromley Burn! 

The awesomely flavoured Trinidad Scorpion peppers come out to play in this one with a few Scotch Bonnets for good measure. This sauce is a super-hot and possesses a sweet fruity flavour; but be warned, this one is a "creeper"! Just when you think it's quite mild, the burn then starts to kick in!  A few drops of this in a pho, ramen or soup works impeccably well. 

I had another name for this in mind, but did not want to get sued by the football club for breach of trademark!

* GOOD NEWS * This product is likely to be the only superhot available for some time. 

I've got a decent supply of these chillies so should have them readily available throughout 24/25.

Top-Seller! 

Inspired by the main waterfall at the breathtaking Iguassu Falls in South America, this literally means “the Devil’s Throat”. In this sauce, Scotch Bonnets are fermented then at the blend stage I add mango, passion fruit & pineapple. This gives it a lovely tropical fruity taste with a nice chilli hit beneath it. This is definitely for you if you’ve a sweet tooth. If you can handle a Madras curry, I reckon you’ll be alright with this. 

Tamarind is wonderful, it's got such a gorgeous sweet & sour flavour! I first discovered it at a curry house when it came with the poppadom chutneys & I’ve loved it ever since. This sauce contains Scotch Bonnet chillies and an abundance of tamarind in order to achieve a unique flavour. Again, this is probably around the Madras curry level  heat and I hear positive noises about it being used as a marinade as well as a table-sauce.

[name credit: Simon Hall]

Yellow Habanero peppers are fermented then blended with pineapple, peach & papaya to give a perfect summertime sauce, a tropical taste with a slightly smoky undertone. Habs are hard to come by so if you see some of this on sale, grab them while you can. I'd also recommend this for the BBQ.

Spanish for “smoke with fire”. There are no super-hot chillies in this sauce, just a healthy helping of Mexican-Red Chipotle chillies. This has got a “bit” of a kick, but is quite handleable. My wife likes to cook Mexican food quite often & this goes with it perfectly. My niece Lily also likes to mix it with mayonnaise, describing it, and I quote, as “banging”. 

You asked for more milder flavours and I listened, welcome to my mildest yet! This one simply contains my base recipe plus a 30% ratio of Red Fireflame chillies. Don't let the name fool you though, they're not actually that hot, but they do give off a lovely Cayenne Pepper type flavour. At the blend it will have a little cinnamon added for flavour profile, but otherwise it'll be left as it is to provide my take on those popular "Southern-style" sauces from across the pond.

For a laugh, I decided to make a green sauce for Halloween as a one-off small batch. However, I encountered a slight issue in that people really liked it! Therefore, as I can get hold of the ingredients readily, it's now promoted to the core range. Another mild sauce, Jalapeño peppers are fermented with green bell-peppers then blended with kiwi fruit & some fresh coriander to produce a fragrant yet tangy taste. I can literally drink this stuff, let alone use it as a condiment!  

The Carolina Reaper chilli needs no introduction. It’s one of the contenders for the world’s hottest chilli pepper and it’s in that conversation for a reason. If you’re a serious hot-head then you’ll probably get on well with this scorcher! This also contains some Scotch Bonnets which really does create a great fruity flavour. A few drops of this in a tofu & [fake] bacon sandwich absolutely nails it. 

[name credit: Fin Ferrol]

My personal favourite. 

If you can handle the heat of the Naga Bhut Jolokia chilli then the flavour is sublime. With that in mind, only 20% of the overall mixture contains Naga’s so it’s not too overbearing. It also contains some Scotch Bonnets too so you get a double-hit for good measure.  Due to its sweet but slightly smoky taste, this sauce goes well with pretty much anything, especially grilled or BBQ'd.

Inspired by our recent holiday to India (Calangute is a stunning resort in Goa), this sauce sees yellow Trinidad Scorpion chillies fermented with some Aji Lemon Drops then blended with Mango. This fusion gives it a tropical taste with a hint of citrus for good measure, with the fruit taming the heat a bit. However, this still has one foot in the super-hot territory and brings sweetness to most meals.