Bang those bongos, this Red Box showcases three hot sauces from Fiji, Australia and NZ. Fiji Fire is the only known hot sauce made with the native Fijian Bongo chilli, and club members are the first to get exclusive access to this hot sauce in Australia. Kaitaia Fire is the last of our NZ features for 2019 and this one is a personal favourite, so I really hope you enjoy it, and if you haven’t been introduced to the Red Clipper range of hot sauces then say hello to the Habanero and Green Papaya. BONGO! BONGO! BONGO!
Kaitaia Fire Chili Pepper Sauce (Kaitaia, NZ)
I discovered Kaitaia Fire on a trip to New Zealand about 5 years ago and have finally managed to get this stocked at ChilliBOM! All chillies are locally NZ grown in the "Winterless Far North" of Kaitaia, which is at the very North of the North Island of New Zealand. The chillies are mashed, salted and barrel-aged for a few years and then blended with vinegar [See the full review]
Fiji Fire Native Bongo Chilli Hot Sauce (Viti Levu, Fiji Isle)
Chilli: Bongo Chilli
The Fijian Bongo chilli is a habanero that was first grown in Fiji and is a sweeter, tangier variety than your standard habanero, growing into big bright red pods. The use of the chilli in this sauce is a stand out and there is a wonderful balance between the freshness of the Bongo and the other ingredients. This hot sauce is made in a chunkier style that perfectly allows the tanginess of the Bongo chilli to shine through. [Read the full review]
Red Clipper Habanero Green Papaya Mango & Pimento (Sydney, NSW, AUSTRALIA)
A smoky Cajun style sauce that is the perfect pairing of tangy tomato and fruity habanero. The inclusion of Cajun spices delivers a deep earthy flavour and there is also the added smokiness of paprika and chipotle seasonings. It has the versatility and smokiness of a good bbq sauce but without all the sweetness that you might get with a bbq sauce. This hot sauce has been aptly named as while the heat is not upfront nor too overpowering there is a lingering burn that sits on the roof of your mouth and that will hang around for a few minutes after you've eaten it. [Read the full review]