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Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

£9.9£99Clearance
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Carefully bottle the hot sauce while it is still hot, this will help sterilize the bottles, be sure to use bottles that have already been sterilized. Slow-cooked peaches and Naga Jolokia chilies, better known as the ghost pepper, make this a sweet peach of a hot sauce, but don’t be fooled it isn’t to be taken lightly!

The naga chilli sauce fittingly named “Hot Headed” is one of the New Super and Extremely Hot Sauce that is absolutely mind blowing! As with all of the sauces I make they always need to be boiled for at least 20 minutes, this sauce was a little chunky even after a good blend so I boiled the sauce for a total of 40 minutes straight to soften it up. Now this chilli sauce is my favourite, it is very hot but yet has a very tasty sweet fruity flavour.

I believe that when you’re deciding on what ingredients to use for a Hot Sauce you should clearly picture what it’s going to be used for first, then everything just falls into line. Naga chillies were the 2007 hottest chilli on earth (hotter ones have one been developed), it's heat will stay with you. It’s so so good, and so so hot, but it’s just not quite got the exquisite flavours of Emperor Naga which has become my go-to staple. very hot but unlike some sauces it has a beautiful taste and not that synthetic taste you sometimes get with a hot sauce if you know what I mean! BBQ Sauces – From mild, sweet and smoky to sauces containing te World’s Hottest Chilli Pepper, we have a great selection of premium quality BBQ Sauces and Marinades for you to choose from.

Peaches, White wine vinegar, Red Chilli, Orange Juice, Ginger, Garlic, Naga Jolokia Mash, Vegetable oil, Salt. But it was so popular that we decided to keep this powerhouse of a peach hot sauce around for a little longer! These mega concentrates of nature’s napalm are only for the innitiated, the insane or those who seek danger! I find it just a little difficult to control the heat and the nagas really bite you in the bum – quite literally in this case. ii) The Gluten Free icon indicates that the recipe is free from gluten, but may not be suitable for coeliac or those who are gluten intolerant.

Made with fresh fiery hot naga peppers originating from Bangladesh with a delicious blend of herb, spices and vinegar. Been making BIR style curries for years but even with 1 tbsp of extra hot chilli powder was not hot enough for us – enter King Naga paste! While I’m at it I thought I’d post a picture of a freshly cut Dorset Naga Chili, have a look at the oil in this bad boy.

Onions (36%), Tomatoes (45%), Rapeseed Oil, Garlic puree, Ginger puree, Spices, Salt, concentrated Lemon Juice, Cumin Seeds, fresh Naga Chillies (0. Additional note: It’s been nearly ten years since I made this incredible hot sauce and I can still taste the flavor of it when just looking at this recipe. Tangy, fiery and hot, this makes a great addition to stir fries, rice dishes, or simply as a versatile table sauce!

Tangy, fiery and hot, this makes a great addition to stir fries, rice dishes, or simply as a versatile tale sauce! The Dorset’s had a decent wall thickness and a bit of weight to them, I have the Dorset plant undercover so the weight of the pods wasn’t water, also the pods were picked mid-week then left to dehydrate a little over a few days before I used them for the sauce. Ideal with crispy tofu, tempura vegetable, garlic grilled portobello mushrooms and a strong goat cheese, also can be used anywhere in the kitchen or bbq area.

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