I had hoped to space out my hot sauce stories with some other topics. But my free WordPress server has been up and down like a seesaw, and at times inaccessible. Still gotta look into paying for hosting.
So here’s my second look at a group of gourmet hot sauces that have been sent to me for my comment (The first review is here, and there’s a third sauce review here)! These are from Fury Hot Sauce, a Canadian company started in 2020. Their focus is on sauces from different cultures, made with fermented peppers.
While I may claim to be a chile-head, I prefer to know my limits. So my project is to check out these sauces on the FuryHotSauce.com web site, and try each one against the food it’s meant to pair with.
The simpler option would seem to be the Bird Brain Peri-Peri, an orange-ish concoction they claim goes with Grilled chicken, fish, shrimp, or hummus. On a Sunday afternoon, some thin sliced seasoned chicken breasts can be had in the BOGO display at Jewel. With my wife working at the candy store in the afternoon, she’s more than willing to let me put some dinner on the grill outside rather than heat up the stove indoors. Just as long as I keep my nasty hot stuff to myself.
So, kids, it’s educational time. “Peri-peri” is a chile pepper cultivar brought by the Portugese to southern Africa. Also called Bird’s Eye chile, it’s a staple of southern African cooking, including the Nando’s Peri-Peri chicken chain restaurant now spreading through America.
According to Fury, “our Bird Brain Peri-Peri builds on the traditional base of African bird peppers, garlic and citrus, with an exotic infusion of herbs and spices and a seriously addictive injection of heat and fruit notes from the Scotch Brain pepper.” A lot of hot sauces might have some sweet juice to temper the heat, but this one notes only “charred lime” on its ingredient label. So let’s prepare for anything.
Initial smell is of vinegar and citrus, but kind of the “creamy” nose of a fermented hot sauce.
First bite on chicken is a little sweet at first, but then there’s a burn that builds quickly. Does not get into the torture area, just short of a Scotch Bonnet habanero. Next several drops on a tortilla chip, and there’s some more burn.
Despite having been marinated at the store with lemon pepper, the white meat chicken is kind of neutral in taste, so it give this sauce a chance to stand out. A couple more bites of chicken with the sauce and I’m maintaining a nice burn. Some slightly exotic citrus. Markedly different than my usual Tabasco or Mexican sauce. Begging for more exotic stuff to try it out on.
Update: now that I’ve been able to try it along with the other two, I can taste some smokiness to it as well. Surely more than just a charred lime would impart,
I decided to stick with my grilled chicken breast, because it’s kind of a “neutral” protein, discounting my addition of some ground black pepper.
Habanero Banh Mi is described as: “Cilantro, scallions and pickled daikon radish add the x factor to a base of Jalapenos and Habanero peppers.“ (radish) Also dehydrated cane sugar, rice wine vinegar.
Suggested go-withs are Pizza, Ceviche, Ramen, Charcuterie.
“Mild” is clearly a relative term in the hot sauce world. A couple drips on a tortilla chip brought the full fury of a habanero attack. The daikon (radish) is most likely adding some heat, like wasabi would. The burn is a little milder on a hunk of chicken breast, more complementary. Sits very well on a grill-marked piece of meat,
“Pineapple Yardie boasts our proprietary blend of Scotch Bonnet cultivars from across the islands of the Antilles. The nuanced depth of flavor of the Scotch Bonnet varieties is perfectly complemented by organic cane sugar for a touch of sweetness, charred lime juice and habaneros.” Also pineapple. “Try It With – Tacos, Ceviche (Peruvian raw fish dish), Jerk Chicken.”
Gotta like a hot sauce that’s also Day-Glo orange. Despite its heat rating, pineapple juice is the very first impression it gives. That’s on the chip with the slice of cheese. The sweetness continues on the piece of chicken. HOWEVER, the burn begins to build after a few minutes, and insinuates itself all through my palate. My tongue, and even the roof of my mouth. I just got my son away from his gaming to try it. He went through all three of the sauces on some tiny bites, and picked out the Yardie as sweeter.
When I get sent new things to try and talk about, I’m greatly flattered and appreciative. So much so that I tend to forget to ask where you can get these products on store shelves. But these are, of course, available on the furyhotsauce.com site. They’re $12 per bottle, with a fourth Wing Sauce in the shop as well.