The ChilliBOM Autumn 2018 Red Box features an interesting mix of styles and chillies which you will be happy to have as a staple in your hot sauce collection.
Marysol Hot Sauce (Sydney, NSW AUSTRALIA)
Chilli: Habanero + Seasonal Chillies
This sauce has just been relaunched in new packaging and a refreshed recipe and we are privileged to be the first to feature it. Marysol has a fresh earthy aroma delivered by the vinegar and spices (especially the cumin), it has a deep habanero red colour and nice thick consistency with plenty of chilli pieces. The vinegar and chilli are balanced nicely to deliver a sauce with a very robust flavour and, the addition of the earthy spices, take it beyond your normal habanero sauce. There is an up-front medium heat that disappears reasonably quickly but being habanero, the more you eat, the more the heat will build. Read the full review.
Ranch Hand Foods Habanero Pomegranate Hot Sauce (Croydon, VIC, AUSTRALIA)
An Australian hot sauce made by an American from the South West. This sauce features a dark intense colour that pours like liquid chocolate, and the pomegranate gives it a fresh tropical smell that carries through to the taste which, along with the honey, gives this hot sauce a satisfying sweetness. There is a nice comfortable heat that sits on the roof of your mouth and at the back of the tongue and there is also a very subtle smokiness that gives the sauce a bit more depth – an American style sauce with a distinctive Australian Twist. Read the full review.
Cobra Chilli Bubblegum Pepper Sauce (Mudgeeraba QLD, AUSTRALIA)
Chilli: 7 Pot Bubblegum Chilli
This hot sauce ticks the boxes on uniqueness in 2 ways. First it is black in colour, that's right, it is not the bottle that is black but the sauce. Second, it is a fermented hot sauce, not cooked, which delivers a very different flavour profile. The black colour of this hot sauce comes from the activated charcoal and there is something about the colour, combined with the thickness of the sauce, that makes your mouth start to water as you begin to pour. The capsicum and the chilli are definitely the heroes in this sauce and you can also taste the influence of the mustard and lime but overall the sauce has a certain rawness about it that is probably from the fermentation process. The heat is not an up-front heat, but builds at the back of the throat and has a long lingering burn thanks to the Carolina Reaper. Read the full review.