Great Northern Larder Chilli Sauce has a fresh bite that reflects the ingredients. A medium heat sauce by most people’s standards, Gullion’s Fire is all about flavour rather than intense heat. It awakens your taste buds and compliments spicy flavours. The carrots give it a sweetness but it’s a very different sweetness to sugar or sweet fruits such as mango. It must be tried.
The Story of our Chilli Sauce
We have been making a spicy sauce for a long time for our own table, but when we decided to make a chilli pepper sauce to sell we knew it had to be something special. Hot sauce is a crowded market and some of the big brands make a fairly nice product. We also wanted a hot sauce that was pure in character with no sugar or additives.
A good hot sauce needs chilli peppers, aromatics, vinegar, and salt. The very first batch we made contained just 4 simple ingredients to match each of these headings, mixed peppers for heat and flavour, carrots for the aromatic, apple cider vinegar, and a pinch of sea salt.
The plan was to add more ingredients such as spices, onions, garlic, and maybe some fruit or veg. But when we tried it we decided that it is perfect. Simple, sophisticated, and brightly flavoured. As always using fresh vegetables was enough. Later on, we would make other versions, but Chilli Sauce is our original hot sauce and will always be our favourite.
Using Chilli Sauce
It’s by far our most versatile sauce. Try it as a snack - pour it in a bowl and dip nachos in it, pour it over popcorn, dip chocolate in it, or pour it into hot chocolate. Try it as a sauce – on burgers, chops, salads, kebabs, BBQ meats, chips, pizzas, or baked potatoes. Try it as a cooking ingredient – in curries, chilli-con-carne, lasagne, fried rice, stir-fries, and marinades. Try it as a salad dressing – mix it with olive oil, natural yoghurt, tomato ketchup, soy sauce, or lemon juice. Use it in place or fresh or dried chilli when following recipes. And of course…. chicken wings!!
We make Chilli Sauce in very small batches (less than 70 bottles) and all the ingredients are prepared with nothing more than a knife and chopping board. We cook Chilli Sauce on a gentle heat for just under two hours, before the bottles are filled and labelled by hand.