About Spicy
I tells ya!
Spicy O’Reilly’s
Original
Spicy O’Reilly’s delicious hot pepper sauces. Each lovingly created from a balanced selection of Capsicum Annum (that’s Latin don’t you you know!).
Skilfully aged and blended with garlic and select vinegar into a deliciously light, tangy sauce with a smooth consistency and a pleasing level of heat.
Our Original sauce lifts and marries well with a variety of favourite dishes and tastes great in a Bloody Mary of course!
Ingredients: Fermented Chilli Mash Purée (Chilli, Vinegar, Salt), Vinegar, Spring Water, Garlic Powder.
CLICK HERE for nutritional information.
Spicy O’Reilly’s
Hot Mango
With the addition of mango and lime, we have developed a hot fruity sauce. This pairs great with delicately flavoured foods that allows the spicy tropical tones to really stand out and enhance your food.
Try our Hot Mango sauce in a wrap with delicious fried chicken or grilled halloumi.
Ingredients: Fermented Chilli Mash Purée (Chilli, Vinegar, Salt), Mango Purée, Vinegar, Spring Water, Lime Juice, Garlic Powder.
CLICK HERE for nutritional information.
Spicy O’Reilly’s
Smokin’ Hot
And for lovers of smoky flavours, we have an offering which we’re sure will satisfy.
Our Smokin’ Hot sauce is our hottest sauce to date. Most of the punch comes from the addition Naga and Habanero peppers with the smoky overtones coming from smoked Paprika and Chipotle… Great with sausages, omelettes, and cheese dishes.
Ingredients: Fermented Chilli Mash Purée (Chilli, Vinegar, Salt), Vinegar, Spring Water, Brown Sugar, Garlic Powder, Onion Powder, Smoked Paprika, Chipotle.
CLICK HERE for nutritional information.
How do you make it?
Hand picked chilli peppers are ground into a chilli mash, mixed with with sea salt, then sealed away in a darkened crypt.
The raw chilli mash is left alone and untouched for months of fermentation. With the help of friendly bacterium, the “flesh” of the hot peppers is broken down by the microorganisms which help to develop the deeply delicious flavour profile that makes this sauce so special.
When this concoction has been magically transformed and matured, it’s carefully blended with garlic, vinegar, and other selected ingredients to produce our delicious vibrant, fiery sauces.
Spicy hot, packed with flavour, and perfect to drizzle over any of your favourite dishes…
Professor O’Reilly
Not quite this hot!
How hot is HOT?
The hot peppers we use in our various recipes have been laboratory tested and measured by a method called the Scoville Scale. This measurement rates the spiciness of the chilli peppers in Scoville Heat Units (SHU).
Red Fire Flame: 2,500 – 30,000 SHU
Scotch Bonnet: 100,000 – 325,000 SHU
Habanero: 150,000 – 575,000 SHU
Naga Viper: 1,382,118 SHU
In the Scoville test, a small amount of dried pepper is dissolved in alcohol to extract the capsaicinoids, which are then diluted in sugar water. Decreasing concentrations of the extracted capsaicinoids are given to a panel of trained tasters until they can no longer detect any discernible heat. Et voila…
Spicy O’Scale
We’ve compiled a useful chart listing a breakdown of the spiciness measured in some of the common peppers used the world over… I’ve included a graphic to show approximately where Spicy O’Reilly’s delicious hot pepper sauces fits within the big scheme of spicy things.
And, I’ve also added some explanatory notes on the often amusingly detrimental effects of ingesting the very hottest peppers!
Our own hot sauces are made using a variety of different hot peppers. All of which provide different flavour profiles and heat levels to the finished sauces.
We estimate the combined SHU rating of our Original hot pepper sauce to be approximately 60,000 – 120,000 SHU. Our Smokin’ Hot sauce is hotter and has an estimated SHU rating of approximately 300,000 – 350,000 SHU
The Scoville Scale in a nutshell.
Spicy O’Reilly’s
Original
Spicy O’Reilly’s delicious hot pepper sauces. Each lovingly created from a balanced selection of Capsicum Annum (that’s Latin don’t you you know!).
Skilfully aged and blended with garlic and select vinegar into a deliciously light, tangy sauce with a smooth consistency and a pleasing level of heat.
Our Original sauce lifts and marries well with a variety of favourite dishes and tastes great in a Bloody Mary of course!
Ingredients: Fermented Chilli Mash Purée (Chilli, Vinegar, Salt), Vinegar, Spring Water, Garlic Powder.
CLICK HERE for nutritional information.
Spicy O’Reilly’s
Hot Mango
With the addition of mango and lime, we have developed a hot fruity sauce. This pairs great with delicately flavoured foods that allows the spicy tropical tones to really stand out and enhance your food.
Try our Hot Mango sauce in a wrap with delicious fried chicken or grilled halloumi.
Ingredients: Fermented Chilli Mash Purée (Chilli, Vinegar, Salt), Mango Purée, Vinegar, Spring Water, Lime Juice, Garlic Powder.
CLICK HERE for nutritional information.
Spicy O’Reilly’s
Smokin’ Hot
And for lovers of smoky flavours, we have an offering which we’re sure will satisfy.
Our Smokin’ Hot sauce is our hottest sauce to date. Most of the punch comes from the addition Naga and Habanero peppers with the smoky overtones coming from smoked Paprika and Chipotle… Great with sausages, omelettes, and cheese dishes.
Ingredients: Fermented Chilli Mash Purée (Chilli, Vinegar, Salt), Vinegar, Spring Water, Brown Sugar, Garlic Powder, Onion Powder, Smoked Paprika, Chipotle.
CLICK HERE for nutritional information.
Professor O’Reilly
How do you make it?
Hand picked chilli peppers are ground into a chilli mash, mixed with with sea salt, then sealed away in a darkened crypt.
The raw chilli mash is left alone and untouched for months of fermentation. With the help of friendly bacterium, the “flesh” of the hot peppers is broken down by the microorganisms which help to develop the deeply delicious flavour profile that makes this sauce so special.
When this concoction has been magically transformed and matured, it’s carefully blended with garlic, vinegar, and other selected ingredients to produce our delicious vibrant, fiery sauces.
Spicy hot, packed with flavour, and perfect to drizzle over any of your favourite dishes…
Not quite this hot!
How hot is HOT?
The hot peppers we use in our various recipes have been laboratory tested and measured by a method called the Scoville Scale. This measurement rates the spiciness of the chilli peppers in Scoville Heat Units (SHU).
Red Fire Flame: 2,500 – 30,000 SHU
Scotch Bonnet: 100,000 – 325,000 SHU
Habanero: 150,000 – 575,000 SHU
Naga Viper: 1,382,118 SHU
In the Scoville test, a small amount of dried pepper is dissolved in alcohol to extract the capsaicinoids, which are then diluted in sugar water. Decreasing concentrations of the extracted capsaicinoids are given to a panel of trained tasters until they can can no longer detect any discernible heat. Et voila…
The Scoville Scale in a nutshell.
Spicy O’Scale
We’ve compiled a useful chart listing a breakdown of the spiciness measured in some of the common peppers used the world over… I’ve included a graphic to show approximately where Spicy O’Reilly’s delicious hot pepper sauces fits within the big scheme of spicy things.
And, I’ve also added some explanatory notes on the often amusingly detrimental effects of ingesting the very hottest peppers!
Our own hot sauces are made using a variety of different hot peppers. All of which provide different flavour profiles and heat levels to the finished sauces.
We estimate the combined SHU rating of our Original hot pepper sauce to be approximately 60,000 – 120,000 SHU. Our Smokin’ Hot sauce is hotter and has an estimated SHU rating of approximately 300,000 – 350,000 SHU