BATCH 001 Orange Habanero

 Chilli: Orange Habanero

Ingredients: Mango, Apple Cider Vinegar

Fermentation: Three Weeks, Salt Brine

Bottle: 100ml

Date: 10th December, 2023

Blesys Sherp, BATCH 001

Blesys Sherp Batch 001 was always going to be special - at the very least to us. The first steps of our hot sauce journey happened exceedingly quickly and it seems not so long ago that Kev, Chris, and myself were sat around a dinner table delaying our ritual Mario Kart session to talk further about chillies on our plates. We were surrounded by bottles, excitedly adding dabs and drips to our plates, laughing through the heat and admiring the flavours. One fortuitous evening of shared enthusiasm. Now, less than a year later, we’re bringing our own bottle to the table.

In this sauce, it is the orange habanero that we have placed in the spotlight. And, it truly is a chilli suited to the centre stage. When taking a bite, you’re immediately struck with citrus, with enough vibrance to surprise those who might not realise how exceptionally fragrant and fruity chillies have the potential to be. This is the fundamental character that we want to share with Blesys Sherp, that more than the euphoria of heat, there is vastness of flavour to explore.

Grown by the wonderful team at Cornish Chillies, these orange habaneros were harvested in November, 2023, which is something of a late harvest. The landscape, however, has experienced an unusual climate this year, being suitably warm but with only short periods of sunshine. This has led to most plants fruiting less abundantly than expected and slightly behind schedule too. 

Despite this environmental context, the chillies we collected tasted fantastic right off the plant. We were immediately enamoured by the flavour, even Chris who, after doubting their heat, chomped right up to the stem and then left the room for some water and a little cry. Well, I’m exaggerating his experience slightly, but they certainly strut into a good warmth with each bite.

We fermented the habaneros for two weeks in a salt water brine. This is a relatively short amount of time for fermentation but we’re taking small steps with each batch, wanting to experience and share flavours gradually as we dive into longer periods of patience. So, if you enjoy this sauce, we will likely be revisiting the orange habaneros with a more extensive fermentation time in the future.

Once completed, we blitzed the chillies with apple cider vinegar, supplied by our local Pete’s Apple Press, and mango. That’s it. Three, striking flavours that come together to support the heat and create an unforgettably delicious sauce. 

Looking at the bottle now, seeing the label sitting against the sauce, we can’t help but feel immensely proud, while simultaneously being excited for the future. Already, there are more chillies fermenting in what we affectionately refer to as our chilli shrine. Until they’re ready, however, we’ll be celebrating, raising a glass to our first steps into the world of spice.

Thank you for supporting our business.

Honour in heat.