Ed and I love our sauces and condiments, there is a whole shelf of the fridge dedicated to bottles and jars of various sauces, chutneys, jams etc. On the occasions we treat ourselves to fish and chips for a weekend day lunch, Ed goes and gets the fish and chips and I warm plates, lay the table and arrange at least 5 or 6 different types of sauce.
Chilli sauce is a staple in this house, and I am looking forward to trying this new range of 4 sauces from Heinz. As well as using as chilli sauces to accompany, brighten, lift and add some zing to food they are also an excellent ingredient, with some recipes from Heinz here.
Some of my top uses for chilli sauces are:
- Simply mix with mayonnaise and use as a dip for chips, or add a dollop to half an avocado
- Brighten up a dull ragu, soup, curry or stew
- Marinade chicken pieces before roasting or grilling
- Mix with cream cheese and spread on rice cakes for a low calorie snack
Did you know that the heat in chillies is measured on the Scoville scale – which measures the amount of capsicin (the substance which gives chilli its heat) – a bell pepper would rate 0, a Jalapeño around 1,000 and a Scotch Bonnet about 100,000–350,000. The aptly named Carolina Reaper scores a painfully massive 2,200,000!
The hottest part of a chilli is not the seeds, but the white pith and membranes.
If you like the taste, but cannot take the heat then try chilli flake, made from dried red peppers and chillis without the seeds and membranes. Again a store cupboard staple!
What are your favourite uses for chillis and chilli sauces?
Sponsored post by Heniz. All opinions are our own.