Byron Bay Chilli Company???s Fiery Coconut Chilli Sauce has just been awarded the 2007 Grand Prize at the annual ???Scovie??? Competition in America .
Their creamy blend of coconut, chilli, curry and ginger must have hit all the right taste buds of the judges who took part in the blind test.
Voted best of the over 700 professional hot sauce entries, Byron Bay Chilli Company is already well known in Albuquerque , having taken out first place in the ???International BBQ Sauce??? category several times in the last five years.
The Scovie competition, a nickname based on Wilbur Scoville, who invented the heat scale for chillies, is run by Dave Dewitt, editor and publisher of Fiery-Foods and BBQ Magazine. See www.fiery-foods.com Winning this contest is the ultimate industry recognition for a chilli sauce.
When queried about the results Dave said, "I am thrilled that an Australian sauce won the Grand Prize. It proves the true international scope of the Scovie Awards Competition."
I remember reading an article about one of the heirs to the Red Bull fortune getting into all sorts of trouble in Thailand, running people over in his Lambo n' shit. Made me think...I wonder what kind of crazy shit the Sriracha peeps get up to.
This thread makes me want to make my own hot sauce. Does anyone have recipes they want to share?
habaneros thyme salt onions garlic carrots
put in a food processor & then add to a saucepan/ let it simmer for about a haff an hour.
put it back into a blender w/ some vinegar(any type) blend ...cool...Bottle.
u can add ginger,oregano,peppercorns,honey,brown sugar...
Keep it simple.
i starting making my own hot sauce and i use a pretty similar method... i had a batch come out tasting close to sriacha actually... mix of red haberno and scotch bonnet peppers deseeded and then run thru the food processor... added onion and garlic... a little water, a little vinegar, a little salt, a little sugar... i prob put a few others thing in too, but can't remember... simmered it for an hour or so, and yeah a thick red spicy sauce that tastes close to cock sauce...
the next thing i want to try is fermenting the peppers first, which is what you need to do to get a tabasco style sauce...
the next thing i want to try is fermenting the peppers first, which is what you need to do to get a tabasco style sauce...
this is the hot sauce people use in the north of Brazil:
peppers + fermented yucca juice. this stuff is amazing.
I bring it up only because I've been told the proper way to store it is not in the fridge, but somewhere in the house where it will it get some sun. People just keep the stuff fermenting until it runs out.
I had a roommate who was into hot sauces, people would give her bottles every once in a while. One time she got some Caribbean type sauce that was more carrot and ginger based, that stuff was delicious. Not too spicy, but really flavorful. Someone else gave her a bottle of Mamoun's hot sauce which was pretty nice, I think maybe that's closer to harissa.
anything 'piri piri' never ceases to get a laugh out of me. it's the term they use in japan for the sensation your butt feels after too much spicy food.
love that brazilian sauce
my dad makes his own madasgaran recipe but it's more of a chilipate/pesto hybrid than a straight sauce
i've added chillis steeped olive oil to a pepperonatta mix to make it more liquid for my pizza hautsauce recently!!
etsy. got it as a gift for a friend, but now i kinda want one.
HarveyCanal"a distraction from my main thesis." 13,234 Posts
Never messed with combo cayenne/habanero hot sauces beyond tasting them and then immediately dismissing them...that is, until I encountered this one (green label on the right) by Bulliard's...
Comments
Australia???s World Champion Chilli Sauce
Albuquerque, New Mexico
Byron Bay Chilli Company???s Fiery Coconut Chilli Sauce has just been awarded the 2007 Grand Prize at the annual ???Scovie??? Competition in America .
Their creamy blend of coconut, chilli, curry and ginger must have hit all the right taste buds of the judges who took part in the blind test.
Voted best of the over 700 professional hot sauce entries, Byron Bay Chilli Company is already well known in Albuquerque , having taken out first place in the ???International BBQ Sauce??? category several times in the last five years.
The Scovie competition, a nickname based on Wilbur Scoville, who invented the heat scale for chillies, is run by Dave Dewitt, editor and publisher of Fiery-Foods and BBQ Magazine. See www.fiery-foods.com Winning this contest is the ultimate industry recognition for a chilli sauce.
When queried about the results Dave said, "I am thrilled that an Australian sauce won the Grand Prize. It proves the true international scope of the Scovie Awards Competition."
Good but need to be hotter.
i starting making my own hot sauce and i use a pretty similar method... i had a batch come out tasting close to sriacha actually... mix of red haberno and scotch bonnet peppers deseeded and then run thru the food processor... added onion and garlic... a little water, a little vinegar, a little salt, a little sugar... i prob put a few others thing in too, but can't remember... simmered it for an hour or so, and yeah a thick red spicy sauce that tastes close to cock sauce...
the next thing i want to try is fermenting the peppers first, which is what you need to do to get a tabasco style sauce...
this is the hot sauce people use in the north of Brazil:
peppers + fermented yucca juice. this stuff is amazing.
I bring it up only because I've been told the proper way to store it is not in the fridge, but somewhere in the house where it will it get some sun. People just keep the stuff fermenting until it runs out.
I also ride for this stuff:
I gotta try the Bitter Melon angle.
anything 'piri piri' never ceases to get a laugh out of me. it's the term they use in japan for the sensation your butt feels after too much spicy food.
my dad makes his own madasgaran recipe but it's more of a chilipate/pesto hybrid than a straight sauce
i've added chillis steeped olive oil to a pepperonatta mix to make it more liquid for my pizza hautsauce recently!!
Piri Piri is great!
I had some Molho de Pimenta alongside a bolinho de bacalhau that was pretty much :game_over:
Not a traditional hawt saws (peppercorns versus hot peppers), but still had a real nice kick to it. Had to drink plenty of chopp, of course!
etsy. got it as a gift for a friend, but now i kinda want one.
So friggin good on eggs.
i saw those today & wanna try them. out of dumb fascination i got the "chicken & waffles" Lays instead. i advise against repeating my mistake.