Pepper Jar Creations is delighted to be the EXCLUSIVE third-party vendor of Reaper’s Relish, an amazing cocktail of Super-Hot chillies and spices from master-craftsmen, Chilli Olly and Chilli Pepper Perrett.
There’s a full 17% of the World’s hottest chilli pepper – the Carolina Reaper – and if that’s not enough, they’ve blended in 9% Scotch Bonnet and a mix of their own spices, sugars, juices and vinegars to give a real flavour to the otherwise blow-your-face-off relish.
Reaper’s Relish was created for the 2021 season of awesome Cheese & Chilli Festivals, held at Swindon, Guildford and Winchester this summer. Its’ creators – and hosts of the ‘person vs food’ challenge – invited up to 5 members of the audience to tackle a jar of this gut-blistering relish to the delight of the baying crowd and for kudos amongst all who tried, and those who dare not.
Pepper Jar Creations can offer you a jar of this 2021 LIMITED EDITION relish to try at home (or get your friends to try) for just £10 while stocks last.
This has the ‘Marmite’ effect, you’ll either love it – or not, but either way it’ll play havoc with your taste buds.
I’d been wanting to try making chilli fudge for a while, and just happened to stumble across a super-quick method of ‘sensible’ fudge this week on tik-tok, and so I added my chilli twist to it. (insert evil laugh)
The end result plays with your mind. You get a super sweet, fudgy, caramelly, melty treat, which dissolves away to leave a little burning poo on your tongue. It’ll only take you about 10 mins to make once you’ve gathered your ingreds, and if you drop the chilli, its a good one to make with the kids.
Ingredients: 1 tin condensed milk 120g unsalted butter 250g light brown sugar 270g white chocolate 1/4tsp salt 25g scotch bonnet (+/- to suit your taste), blitzed in a blender 1/2 tsp of vanilla essence
Method: On a low heat, stir the condensed milk, butter and sugar until melted. Turn heat up to med/high and continue stirring until it bubbles and thickens. Take care not to burn it. Turn the heat off, add white chocolate, salt, vanilla and chilli and stir until thoroughly combined and smooth. Pour into a lined 8×8 tin and chill in the fridge for minimum of 4 hrs. It should yield about a 700g slab of fudge. Cut into cubes and enjoy… or offer to playground bullies*
Like new vinyl from your favourite rock band, it’s been a long wait. But Pepper Jar is so proud of its latest hot sauce.
Presenting… HOT ROX.
HOT ROX is a no nonsense Scotch Bonnet sauce. And it is hot. Taste-wise, it’s different from the other sauces in the PJ range, because of its simplicity – and its heat level. Visually, its different because HOT ROX is the first sauce from Pepper Jar that breaks the ‘jar’ model, instead being presented in a 150ml bottle. But make no mistake, the flavour profile is very Pepper Jar.
The kick-ass heat is the headliner, while the balance of spices, herbs, sugars and seasoning are the ultimate support act. You’ll use HOT ROX on everything, every day. It’s a must-have cupboard condiment that you’ll slap on salads, sandwiches, kebabs, fried chicken, chips, BBQ’s…. you name it, HOT ROX is all over it.
The trick for these is to get the wings as dry as possible before cooking. I salted these to extract the moisture, put them on absorbent paper in the fridge for a few hours, patted dry then repeated, replacing with clean absorbent paper. Pat dry, then coat in the dry rub of your choice (my recipe is below) and put back in the fridge overnight, in a bowl covered with clingfilm. The next tip is to use a very hot oven. Pre heat to 220 degrees. Use a flat baking tray lined with foil, and place a wire rack on top. Sit the wings on the rack. Bake for 25 mins in the top half of the oven, then turn wings over and bake for another 20 mins.
While the wings are cooking, I crisped up some finely chopped chorizo (about a minute in the microwave), melted some butter and added it to a large bowl with my ORIGINAL HOT SAUCE & the chorizo. Take the cooked wings out of the oven and toss in this butter mix before serving. Garnish with chopped chive, chilli flakes, sesame seed and fresh parsley.
I’m hugely proud to announce that my Smokin BBQ Sauce has collected a major honour awarded by the Guild Of Fine Food. This latest recognition is added to the merits it achieved from the Cheese And Chilli Festivals in 2019. I only entered this one product into the Great Taste Awards following such good feedback from foodies and reviewers throughout this year. There were over 12,000 entrants and the judging process is notoriously meticulous, so it is with immense pride that I received the notification this week that my sauce was a winner.
If you haven’t tried it yet, you can pick it up here, and please do let me know what you think.
Its uses are a limited as your imagination – I dip chips and raw veg into it, smother it on burgers, coat it over cooked ribs, and recently made an awesome chilli-dog in puff pastry with a Smokin BBQ coating.
Big congrats to all the other Great Taste Winners, I’m delighted to be part of that club.