Wiltshire Chilli Farm Naga Chilli Extreme Hot Sauce 140ml

Product Information

Nothing comes close to the quality and ingredients of SDCF’s Extreme range; a sublime kick of heat without destroying the flavour of the food you add it to. superb – delicious flavour is a perfect mix between the sweet fruit/citrus flavours and the naga taste. Lucky enough to have passed by Mr Vikki’s stall in Keswick, where I was invited to try some King Naga on a cracker- it must be the best chilli pickle I have ever tasted. The Naga has a deep, fruity flavour that makes it a wonderful ingredient in many styles of cooking where you need heat.

The first taste had me sweating all over and the second spoon full has just rocked my mouth for the last ten minutes. I’m using it on all my stir fries, my personal favourite was adding to pork tenderloin for a Pad Thai. Based on Scotch Bonnet chillies, this sauce reminds me of those early days, but hugely enhanced, almost like Encona on steroids! The "Deadly Naga" is a far more full bodied, well rounded and simply delicious flavour than any of their range and, despite being only 1.The artichoke hearts are just from a can, make sure to not use the processed ones that are preserved in oil. We've specially blended these deadly hot chilli peppers with select ingredients to give you a smooth, tasty Naga sauce that's hot enough but not too hot. The bottles, caps, funnel, and metal cup used in the bottling process were all sterilized for the entire 40 minute cook time.

Product Ingredients: Water, habanero chillies, naga jolokia chillies, salt, carrots, onions, lime juice, acetic acid, food starch, passionfruit juice, citric acid, xanthan gum, garlic.Still a very nice taste and I would say a medium heat from the Naga chilli’s which is not a bad thing for the style of it. 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. 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. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. If your lucky enough to have access to Dorset Naga peppers then this is a perfect combination of flavors for you to try.

Ingredients: Tomato, water, sugar, onion, spirit vinegar, Naga chillies (2%), cornflour, spices, garlic, salt. Using the latest in culinary science, we have combined the fiery heat of Ghost Pepper and scotch bonnets with a balanced ratio of vinegar and aromatics to create a flavor profile that is as bold as it is spicy. The blend of chillis does a fantastic job of giving you an initial kick (the naga) and fantastic flavour with a 5 minute burn (the hab). This is it, the Shangri-la of Chilli products designed for proper chilli heads who can take the heat! Add our Flamin’ Naga Chilli Sauce to a burger for a kick, or stir into mayonnaise for a hint of spice.Please always read the labels, warnings, and directions provided with the product before using or consuming a product. Put it this way I finished of this bottle in just over 7 days, but DO NOT be fooled it is a burner ! This sauce uses Artichoke hearts and Dorset Naga’s which delivers a nice smooth tasting sauce that will hopefully go well on my salad rolls for lunch. Explore the ultimate heat and flavour combination of Hungry Hijabi’s homemade, preservative free and additive free chilli sauce today.