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ChileFoundry Video Review: Who Dares Burns 2nd Assault Hot Sauce
08.01.2010
Darth Naga does another video review for the ChileFoundry. This review see's him invite a friend over to review (and feel) the Hot-Headz! Who Dares Burns 2nd Assault Hot Sauce (Ed: Which is another one of our very own sauces). Check out the madness that ensues.
Fancy getting burnt? Buy it here - Who Dares Burns 2nd Assault Hot Sauce
The best selling Hot Sauce in the UK!
14.11.2009
Some say you don't eat this sauce...you survive it!
Take a look at our new video and see if you think you're tough enough....after all the 22nd SAS have been selling it in their shop at Sterling Lines for years....and now they've started on the Who Dares Burns 2nd Assault! Go on, join the elite!"
Mad Dog college challenge
11.11.2009
A First Aid co-ordinator from the Samuel Whitbread Community College, Beds. telephoned Hot-Headz! today to seek assurance that pupils would be OK after a student took a bottle of Mad Dog 357 Collector's Edition to college and challenged his peers to try some.
The four pupils affected had somehow managed to get the sauce into their eyes and experienced severe discomfort and irritation to the surrounding skin. The nurse flushed the affected areas and now the red faced pupils are said to be recovering....
ChileFoundry Video Review: Who Dares Burns Hot Sauce
03.11.2009
Darth Naga does his second video review for the ChileFoundry. This review see's him testing out the Hot-Headz! Who Dares Burns Hot Sauce (Ed: Which is one of our very own sauces). Check out his chilli hiccups that he contends with as his throat burns.
Fancy a spoonful? Buy it here - Who Dares Burns Hot Sauce
Man Stuff...
20.10.2009
We are featured in the popular Indian mens magazine Lohfer where they review Blairs Ultra Death Sauce. See the snippet below or head over to it on page 12 their online magazine.
Jeremy Clarkson on Insanity
07.10.2009
Like any responsible parent, I would not leave a loaded gun in the children’s playroom or keep my painkillers in their sweetie tin. But it turns out that for two years there has been a nuclear bomb in one of my kitchen cupboards, between the tomato ketchup and the Rice Krispies.
It’s an American chilli sauce that was bought by my wife as a joky Christmas present. And, like all joky Christmas presents, it was put in a drawer and forgotten about. It’s called limited-edition Insanity private reserve and it came in a little wooden box, along with various warning notices. “Use this product one drop at a time,” it said. “Keep away from eyes, pets and children. Not for people with heart or respiratory problems. Use extreme caution.”
Read the full story on The Times website.
ChileFoundry Video Interview: With the original Hot Head - Stuart McAllister
08.09.2009
The past couple of months we've been out and about at Chilli Shows and Festivals around the UK burnin' people up and meeting Hot-Headz! old and new. The mother of all UK Chilli Shows is still the Chilli Fiesta at West Dean Gardens in Chichester, West Sussex.........is it really 15 years since we attended the first show?!
Check out the short video interview I did with the Chilefoundry's roving reporter......some say he sleeps with a fresh Naga under his pillow every night.....others claim he brushes his teeth with pure Naga Chilli paste.......or that he starts the day with a straight shot of Who Dares Burns 2nd Assault!........who knows the truth about this crazy chilli loving hot sauce maniac? We know him as Darth Naga!
Some like it mind-blowingly hot: Meet the 'chilli heads' who eat it in everything from burgers to jam
01.09.2009
Standing in a garden in Sussex, I am staring at the Dorset Naga, the world's hottest chilli pepper. It is pale green and bulbous - it looks dangerous in the same way a cabbage looks dangerous.
Read more on the Daily Mail website >>
India plans hot chilli grenades
01.07.2009
http://news.bbc.co.uk/1/hi/world/south_asia/8119591.stm
Hey Mr. Tambourine Man!
01.07.2009
This is the sauce that started it all and it's still my favourite after all these years.
I first met Bruce a year or so after we started Hot-Headz! I was on a sauce finding mission that took me all over the USA from New York, Chicago, down to Florida, to New Orleans and then cross country to Arizona and then California. "How will I recognise you?" I asked Bruce. "You've seen the label right?" he responded....."That's me!"
Well apart from being one of the nicest guys you'll ever meet, Bruce makes my absolute favourite hot sauce of all time. As a world class musician Bruce played with Bob Dylan, amongst many others, and was nicknamed Mr. Tambourine Man after the large Tambourine he used when not playing the guitar, keyboards or any of the multitude of instruments he has mastered. The song really is about him!
Later in life, Bruce was told by his Doctor to cut out salt completely from his diet. This left him with somewhat of a problem. As a lover of hot sauce he found that most contained salt....and so he decided to make his own salt free hot sauce. Thank you Bruce!! As a player of African music (with Hugh Masekela and Olatuinji) he had travelled the mother land extensively and decided that he'd base his sauce on rare ingredients he found there. Brother Bru-Bru's African Hot Sauce is the result.
It's a magical blend of very hot Habanero and Japones Chilli Peppers mixed with very rare and secret African herbs and spices and finished with garlic. I don't think you'll taste anything quite like it!
It goes on and in everything from eggs and veggies to meat and poultry, bacon, burgers and hot dogs to beans on toast!
Recipe: Chicken With Coconut Milk Sauce (Mozambique)
Serves 4
1 cup strained fresh Lemon Juice
2 teaspoons finely chopped Garlic
1/2 to 1 teaspoon Brother Bru-Bru's African Hot Sauce
2 to 2.5 Kg Chicken breasts or legs
2 tablespoons Olive Oil
1 - 1/2 cups Coconut milk
Combine the lemon juice, garlic and Bru-Bru's Hot Sauce in a large shallow glass or enamelled baking dish. Add the chicken and spoon the lemon juice mixture evenly over them. Marinate at room temperature for 2 hours, basting and turning the chicken from time to time.
Preheat the grill. Place chicken on grill and combine the oil with 1/2 cup of coconut milk. Brush 2 tablespoons of the mixture onto the chicken.
Grill 4 inches from the heat for 5 minutes, baste with another 2 tablespoons of the oil mixture and grill for another 8 - 10 minutes. Turn chicken over then baste with another 2 tablespoons of the mixture and grill for 8 - 10 minutes, basting with the mixture occasionally.
Transfer the chicken to a heated serving plate and cover with foil to keep warm. Pour the juices of the grill pan into a small skillet or frying pan. Add any remaining basting liquid and the remainder of the coconut milk. Stirring constantly, cook over low heat for 4 or 5 minutes until the sauce is thoroughly heated. Do not let the coconut come to a boil or may will curdle. Taste for seasoning. Pour the sauce into a gravy boat and serve it separately with the chicken.
Brother Bru-Bru's is on Special Offer for a while so grab a bottle now!
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