Chilli rock and Naga vodka


Following my trip to the Isle of Wight last month I’ve now had a chance to try all of my souvenirs from the House of Chilli.

I went away with some House of Chilli rock, a new hot sauce and a small bottle of chilli vodka.

Psycho Juice Red Savina

wpid-dsc_2706.jpgRed Savina is part of the Psycho Juice range. I managed to try several of the sauces and chose this one as it was the hottest I can tolerate and still enjoy. The label reads “SERIOUS HOT SAUCE FOR SERIOUS CHILLIHEADS.”

Sounds about right and I’ve been adding it to everything since.





Chilli Rock

This is the House of Chilli’s own Chilli Rock. At first I didn’t know if it was just a name or if it did actually contain chilli. It took a while before I started getting any heat but eventually I got to the white rock inside which had scatterings of chilli bits.


It was actually surprisingly nice.


Naga Chilli Vodka


This tiny bottle is named the Baptism of Fire. Coming in at 75,000 Scovilles, this vodka apparently makes an “amazing vodka and coke and a very interesting Bloody Mary”.

I wouldn’t know though because I didn’t get that far. I took one sip and almost spat it out again. Definitely not for me but if you like it then you’re in luck because it does come in a bigger bottle.wpid-img_20151006_230652.jpg

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Fish finger fajitas with Salsa Arriera


I recently received a delicious box of goodies from Mextrade which included sauces and chillies. Mextrade specialise in sourcing Mexican products and bringing these flavours to the UK. They are also the sole importers of La Costeña, a popular Mexican brand for beans and chillies.


My goodies from Mextrade

I’ve started with the easiest. Salsa Arriera – a sauce that “is ready to pour over anything you fancy”. I had all the ingredients for fajitas…except the chicken! Then an idea from The Cooperative magazine came to the rescue.

Fish fingers? Well it’s definitely something I’ve never tried before. I’ve had chicken, steak and sausage fajitas but never fish, especially fish fingers which have always been an emergency meal in our freezer.













My weapons of choice: The Salsa Arriera is a very versatile sauce that can be used as a sauce, dip or marinade with almost everything. Then these Serrano Peppers pickled with carrots and onions to add extra fiery kick to my fajitas.


These accompanied the fish fingers, salad and chilli beans to make some pretty epic and unique fajitas.

Salsa Arriera

This is a spicy Mexican sauce which includes De Arbol Chillies Pepper, a small but potent Mexican chilli pepper, and tomatillos, considered a staple in Mexican cooking. Compared to your usual supermarket sauces which can be quite salty, this sauce was all about the flavour.

As well as adding it to these fish finger fajitas, I also added a tablespoon to my lunch of chicken, rice and beans which went down very well.

Serrano Peppers

Serrano peppers are long green peppers that resemble jalapenos but have a thicker flesh, hotter taste and I personally found them to be a lot juicer. These have been pickled with carrot slices and fried onion chunks in vinegar. They can also be added to salsas.


And as for fish fingers in fajitas…well, they weren’t bad but I still think I’ll only use them in a emergency.

I look forward to trying more of these products this week. Stay tuned.

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Trip to the Isle of Wight


Last weekend I took a little belated holiday with my partner to the Isle of Wight, a calm, sunny island off the southern coast of England.

The reason I’m including this in a blog post is because despite being a seaside holiday destination I also got to try some delicious spicy food. On the three nights we ate out I never had a bad meal and if you’re planning a holiday there soon here are my recommendations.


Bye bye mainland

After leaving Portsmouth harbour on our ferry we soon docked at our destination and took the short car drive to our hotel in Shanklin. Luckily on the way there was my first ‘must-see’ attraction. The popular “House of Chilli” where you can buy pretty much anything chilli related.


We arrived just before closing time and had the shop to ourselves. The address for the shop is Holliers Farm, Branstone, Isle of Wight PO36 0LT.


Here you can buy chilli plants, chillies, chilli sauce, chilli alcohol, chilli peanut butter, chilli rock…CHILLI EVERYTHING!

I went on a mission to try as much as possible before closing time. I tried a multitude of sauces ranging from hot to “oh my god, I’m actually going to die”. I also tried the peanut butter but wasn’t that impressed.


I then decided on some souvenirs which I will go into more detail in a future post. Since I’ve arrived back I haven’t had a chance to try them yet but I’m very excited! Psycho juice hot sauce, some chilli vodka and of course some seaside chilli rock.


Moving on, we arrived at our guesthouse The Ryedale, which I will recommend as an excellent place to stay. Not only were we given a friendly welcome, delicious breakfast every morning and a cosy room, but they also recommend all the places we ate at – and they were spot on!

During the day we walked on the beach, visited a few historical hot spots and chilled out. At night we were lucky to have some great restaurants just round the corner.

Restaurant 1

Black Cat Restaurant, 83 High Street, Shanklin, Isle of Wight, PO37 6NR

The first night we fancied Thai food and we weren’t disappointed with Black Cat. Despite the name I saw no cats, but quite a lot of elephants.

The menu offered lots of choice. After some spring rolls for starters, I choose the Panang prawn curry with kaffir lime leaf & peanuts and the great thing about the curry was you could pick your heat. ‘Mild’, ‘medium’, ‘hot’ and ‘very hot’. After hearing one guy struggle with hot I decided to stay at hot. I was right to do so as ‘hot’ was very hot so ‘very hot’ must be apocalyptic. I chose stemed sticky rice with coconut to go with the curry. A very yummy combination. It was perfect for me. Big thumbs up for Black Cat.


Restaurant 2

The Steamer Inn, Shanklin Esplanade, Isle of Wight, PO37 6BS

This place was our favourite. We went here three times over the course of the holiday, once for a meal and twice for a beer by the beach. The beer choice is great here and the restaurant is right on the sea front. It was always busy and as it opened late, it was our go to place for late night drinks.

On the second night we decided to try the food as it smelt so good. The menu includes pub favourites such as cottage pie, a range of burgers including the Taj burger and a seafood selection. I struggled to decide right up until I reached the till but eventually chose the Hearty Fish Stew. I’ve never had a restaurant prepared fish stew before and it’s not something I would usually go for but the description includes chilli and pepper and I’m looking at the sea so fish stew it is.

I was blown away by this meal. Not only was it absolutely delicious with a proper kick of chilli to warm me up as night approached, the portion size was huge! Two massive chunks of bread and homemade sweet potato crisps on the side. I was not going to go hungry tonight. If you’re in Shanklin do go to The Steamer Inn.


Restaurant 3

Purple Mango, 56 High Street, Shanklin, PO37 6JN

On the last night we fancied a curry. Unfortunately I have no photos of this and they do not have a website but it is one of the most highly recommended Indian restaurants in the area.

After poppadoms and sauces, which included a bowl of sugary powdered coconut which went down very well, I choose the prawn jalfrezi curry and a peshwari naan.

Cannot fault the food at all. It was all cooked perfectly, the curry was spicy and the wine washed it all down. It is a bit expensive so save it for a special occasion or, as we did, our last night of the holiday.

I miss my holiday already but look forward to trying my souvenirs and I’ve also received a box of goodies from Mextrade which I will be reviewing soon too. Watch this space.

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Spicy grilled ribs


Serves 2 to 4

  • 1 rack of ribs
  • 2 level tbsp Dijon mustard
  • 1 tbsp cider vinegar
  • 2 tbsp brown sugar
  • 2 tsp Worcestershire sauce
  • 1 tsp hot pepper sauce
  • 2 tsp paprika

Preheat the grill. Lay the rack of ribs on the grill pan. Grill for 20 minutes. Mix all the other ingredients together.

Use a brush to cover the ribs with the mix. Grill for a further 30 minutes, turning over half way.






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Mexican marinade for chicken


Serves 2

  • 2 chicken breasts, cut into chunks

For the rub:

  • 1 tbsp chilli flakes
  • 1tbsp cocoa powder
  • 1 tsp brown sugar
  • Pinch of cinnamon
  • 1 tbsp vegetable oil

Mix all the ingredients for the rub in a bowl. Add to the chicken and coat all over. Put in the fridge for 30 minutes. Put the chicken on skewers and cook under the grill until cooked through. Take the chicken off the skewer and serve along side a salad and couscous.




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Top UK Food bloggers

Exciting news!

The Chilli Pad has been included in an infographic of Top UK Food bloggers published on Rebates Zone this week! Out of the 50 blogs we were placed at number 36.

Top 50 Food Blogs In UK
Image Credit


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Korean spicy beef stir-fry


Use a really nice beef steak for this. It was absolutely delicious and I can’t wait to eat it again.

  • 1 big sirloin steak, sliced thinly
  • 3 tsp crushed garlic
  • 1 tsp chopped ginger
  • 1 cup chestnut mushrooms, sliced
  • 1 small onion, sliced
  • 1 red pepper, sliced
  • 1/2 courgette, sliced
  • 100ml soy sauce
  • 1/2 tsp hot sauce
  • Pinch of pepper
  • 1 tbsp cornflour
  • 1 tbsp sugar
  • 1/4 tsp salt
  • 1tbsp vegetable oil
  • 100ml rice vinegar
  • 50ml water

Mix the garlic, ginger, soy sauce, water, rice vinegar, sugar, pepper and hot sauce. Put a third of this in a bowl and whisk with half the cornflour. Add the steak and onion and keep in the fridge for 15 minutes.

When you’re ready to cook, heat half the oil in a wok. Add the steak and onion and fry until browned. Remove from the heat and place to one side. Wipe the wok with some kitchen roll.

Heat some more oil in the wok and add the mushrooms, pepper and courgette. Stir fry for 1 minute. Add the remaining cornflour to the remaining sauce and whisk until smooth. Add to the stir-fry and simmer until the sauce has thickened. Add the steak and onion and heat through. Serve with rice.

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