Phwoar Koff and Dai Chilli Sauce, Chilli of the Valley 100ml
Ths is hot. Proper hot. Made with fresh pineapple, pinepple juice, Habanero, Bhut Jolokia, Trinidad Scorpion and Carolina Reaper chillies this would normally pack a decent punch. To add a little more fuel to the fire though, we’ve added in a healthy dose of 9,000,000 SHU chilli extract.
We really wouldn’t reccomend using this product as a condiment, but more an ingredient. A little really does go a long way.
Vegetarian and Vegan Friendly
By clicking to purchase this item you are agreeing to the terms of our disclaimer below…
Disclaimer: Due to the extremely hot nature of this product, I agree that it shall only be used as a food additive. This product can cause serious injury if directly consumed, ingested and/or applied to the skin, eyes, or any other bodily organs. This product will be used at my own risk, and I fully understand the potential DANGER if handled improperly. If I give this product to a third party, I will make the recipient fully aware of the potential danger if handled improperly, or directly consumed. I hereby release, disclaim, and relinquish Chilli of the Valley, its affiliates, its employees, its suppliers, distributors and/or manufacturers of any and all claims, actions and/or lawsuits that I, or any of my dependents, heirs or family members may have relating to any damage and/or injury that results, or is alleged to have resulted, from the use, consumption, ingestion, and/or contact of any bodily part or organ of or from this product. At the time of purchasing it, I am not inebriated or impaired in any way, and I am fully
able to make a sound decision about the use of my purchases from Chilli of the Valley.
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