Description
Black Death Chilli Sauce, Chilli of the Valley 100ml
Black Garlic and Carolina Reaper chillies? What name would be more fitting than Black Death?Made with home made black garlic (garlic which has gone through a 14 day fermentation process resulting in a sweet and syrupy flavour with hints of balsamic and soy), dark muscovado sugar, balsamic vinegar, tomatoes and Carolina Reaper chillies, the current Guinness world record holder of heat. This sauce tickles your taste buds with a deep, rich, umami flavour that then follows through with a wallop of heat.
It can be used as a condiment or ingredient. Mix with passata and spread it on the base of a pizza, add it to your pasta dishes, red meats, chicken, cheese and biscuits… The options are endless This is the hottest of our Black Garlic range. If you’re looking for something milder why not try the Black Abbott which is a no heat black garlic ketchup, or the Black Garlic & Chipotle ketchup which has a Smokey flavour with a tickle of heat
Vegetarian and Vegan Friendly
Ingredients:
Dark Muscovado Sugar, Balsamic Vinegar, Black Garlic (13%), Carolina Reaper, Tomato Puree, Onion, Water, Olive Oil, Salt, Spices
About Chilli of the Valley
Hailing from Merthyr Tydfil in the Welsh valleys, Arwel and Dan Reed, father and son, share a passion for spice.
Arwel’s curries are renowned amongst family, friends and the locals, and his closely guarded secret mix of spices keep the masses returning.
Having grown up with a curry-maker in the family, Dan’s exposure to spices began at an early age, and has developed into a compulsive desire to all things hot, all of the time. In one form or another, chillies feature in most meals, from breakfast to supper… snacks included!
At Chilli of the Valley, we grow a variety of chillies, from the mild to the hot and onto the extreme. These include the more common types like Jalapeno, Scotch Bonnets and Habaneros, to the lesser known Aribibi Gusano, Rocotos, Peruvian Ajis and the superhot Trinidad Scorpions, 7 pots, Bhut Jolokias, and the current world record holder – the Carolina Reaper, to name but a few.
Our sauces are made in small home made batches, using fresh ingredients, and chillies grown ourselves in Wales. Wherever possible we source our ingredients locally, and try to keep our carbon footprint as low as possible
