Blog

Hot Hot Hot!

It’s time to get serious about the ‘Flavour & Fire’ Murphys Creek Chilli Festival on Saturday 14 October 2018 which is only a few minutes down the road from us in Toowoomba. So today has been all about cutting and chopping two of my favourite red chillies – red habanero and long red chillies for our Tijuana Tears Hot Sauce. Featuring roasted mustard seeds, fresh lime and garlic we also include a little smokey paprika just to keep things interesting. This one is cooked using the slow reduction method to ensure you get the most flavour and we don’t add any water just deliciously tangy apple cider vinegar and virgin olive oil. If you want to try a hot sauce with a punchy hit of flavour that’s doesn’t have any gums or thickeners give this one a go – Tijuana Tears Hot Sauce!