HOT SHOT - KENT'S HOTTEST CHILLI SAUCES
We test four of Kent’s hottest chilli challengers
We all know that friend who says “oh yeah, I love spice, me!”.
But we know that this heat-seeking bra- vado boaster falls into one of two camps. Camp One: they are chatting absolute biscuits and will start sweating quicker than you can say “fajita”, or, Camp Two: they really do have the iron stomach and molten mouth advertised. In which case, all you can do is applaud their chilli chowing ability, slow clapping to the finish of the phaal.
It has long been known that Kent, the Garden of England, is responsible for growing the best fruit and veg in the UK, but did you know there is also a shed load of chilli farmers? It’s true, check it out.
But not many (sane) people eat whole, raw chillies, so we went one stage further in our research.
Despite the fear of an uncomfortable night’s sleep and an eye-watering trip to the latrine, we decided to try the best chilli sauces produced in the county...
DIABLO
Produced by: Kent Chilli Farm
Grown on its farm in Dartford, the Diablo is described as a “flavoursome fiery sauce, intended to warm the cockles of even the hardest of hearts”. Ingredients: tomatoes, white onions, apple juice, carrots, cider vinegar, garlic, spices, and, of course chilli (3%).
RATING:
Initial Heat: 3/10
After Burn: 4/10
Flavour: 7/10
Best Antidote: BREAD
HOT CHILLI & GARLIC SAUCE
Produced by: Paul Babra
The Canterbury-based firm say this Hot Chilli & Garlic Sauce is designed to “spice up your life” and features an inspiring story from Paul’s youth on the bottle. Ingredients: chilli powder (13%), garlic (13%), chilli flakes (9%), habanero peppers, Scotch Bonnet chilli, modified cornstarch, sugar, salt, vinegar, citric acid, paprika and cayenne pepper.
RATING:
Initial Heat: 3/10
After Burn: 6/10
Flavour: 6/10
Best Antidote: MILK
SHUT UP CHUP
Produced by: Carrington Foods,
Based in Faversham, these guys have produced the Shut Up Chup, which boasts “Warning very hot! A seriously hot chilli and tomato sauce combined with Moroccan spices and Naga chilli”.
Ingredients: tomato, sugar, spirit vinegar, salt, garlic, spices, ginger, black pepper and, of course, chilli (4.1%).
RATING:
Initial Heat: 6/10
After Burn: 8/10
Flavour: 9/10
Best Antidote: YOGHURT
SCORPION SCORCHER
Produced by: Hot Face Sauces
From Maidstone, the Scorpion Scorcher is based around the Trinidad Moruga Scorpion Chilli, which according to its maker, is “officially
the world’s second hottest - its use as
a condiment will reduce anyone to a sweating, hiccupping mess.” Ingredients: tomato, onion, Scotch Bonnet chilli (16%), white wine vinegar, garlic, salt, sugar and Trinidad Morgua Scorpion Chilli (21%).
Initial Heat: 7/10
After Burn: 10/10
Flavour: 4/10
Best Antidote: ANYTHING YOU CAN GET YOUR HANDS ON!!!