The ChilliBOM Summer 2017 Red Box has been dubbed “Something Unique”, showcasing a range of hot sauces that have something a little bit different about them.
African Rhino Peri Peri Hot Sauce (Birmingham, Alabama USA)
Chilli: Peri Peri
This hot sauce has a very fragrant and full aroma delivered by the roasted tomatoes and roasted garlic. These ingredients shine through in the flavour which blend beautifully with the peri-peri chillies, lemon juice and cider vinegar to deliver a very rich and smooth sauce. Being peri-peri chillies, this sauce sits at a medium level heat but African Rhino has managed to create a hot sauce with a nice even heat that lingers in the mouth well after the flavour is gone. Read the full review.
Fenglehorn Habanero Sweet Chilli Sauce (Cairns, QLD, AUSTRALIA)
Although it is a sweet chilli sauce it is not sickeningly sweet as it is complemented well with ginger and fish sauce to give it an extra dimension in flavour. The thing that you can't miss with this sauce is the heat, it hits the moment the sweetness disappears and lingers for a couple of minutes afterwards like good habanero should. If you dare and want that extra chilli kick may sure you chew on the chilli seeds that are spread throughout the sauce. Read the full review.
Bear Brewing Reaper Sauce (Sydney NSW, AUSTRALIA)
Chilli: Carolina Reaper, Ghost Chilli, Cayenne Pepper, Black Pepper
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.