I was recently invited to a cooking event to launch a range of new sauces and marinades from Encona, the makers of hot pepper sauce. Unfortunately I couldn’t attend but I was sent some samples to try out in my kitchen at home.
The new range consists of a Peruvian Amarillo chilli sauce and a Smokey Jalapeño sauce, and marinades in three different flavours: Moroccan Harissa, Jamaican Jerk and Korean BBQ. Each marinade has been inspired by its origin, combining authentic ingredients to create flavours that will make you feel like you are riding a camel in North Africa, sunning yourself in the Caribbean or wandering through Gwangjang market. Encona Peruvian Amarillo sauce blends authentic Peruvian Amarillo chilies, roasted onions, spices and herbs to create a sweet subtle chilli flavour with a hint of garlic. The Smokey Jalapeño sauce has a subtle smokey flavour and a warm and fruity taste to complement all kinds of Mexican meal.
I have so far tried the Peruvian Amarillo sauce in a yellow chilli brisket dish cooked in the slow cooker (look out for the recipe soon!), which was full of flavour and so different, and the sauce can also be used as a marinade, drizzled over food for grilling or barbecuing. The Moroccan Harissa marinade was great on chicken breasts, and the marinades will be perfect for the summer months when they will liven up my barbecues.
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Disclosure: I was provided with a set of the marinades for review, all views are my own.
Mark Whitmore says
Would have to be chicken for the bbq
Greig spencer says
Chicken kebabs
Amanda Richardson says
i’d use them to make bring meals spring into life with a zing!!
Noreen says
For casseroles and the BBQ…
Susan Hunt says
Sounds nice for my home made bugers.
iain maciver says
coat my chicken
Nancy Bradford says
We love all the spicey sauces on our food but I also like to cook with them for extra super hotness 🙂
Michelle Banks says
well my grandaughter loves pasta, so i would make a pasta dish x
spudley101 says
I think the first thing to do would be marindading some meat for a barbeque. Yum.
Emma Jones says
The bbq one with chicken and pasta, yum!
Martina Pichova says
I would try to use them with quorn (instead of chicken and pork) as my partner is vegetarian.
helenbttl says
These would be great for the barbecue
Heather lagusz says
I would love to invent new recipes with these sauces
alan burrows says
in Chicken kebabs
janet humphrey says
Trying pulled pork and the jamacan jerk would make that delicious
laura banks says
marinating the chicken for a BBQ
susan younger says
The BBQ one would be great on chicken
traceypeach says
I would make pasta dish xxx
Helen G says
OhMyDays! I’d marinade chicken in the Jerk and serve with rice and beans. I’d use the Korean marinade with steak and serve when I make bibimbap for my boyf (it scares me) and the jalapeno sauce would be amazing when I cook Mexican! 🙂
skylermom says
I wish we could find these sauces in the US!