“serious about hot and spicy food”

Serious Salsa & Sauces is based on the South Coast of NSW at Mollymook and was started in 1989 by David Miller because of his passion for spicy food. Since then he has won in excess of a dozen industry and regional awards for his quality hand crafted chilli products. His range includes salsas, sauces, authentic curry pastes, oils and condiments using a variety of exotic chillies

Email: serioussalsa@bigpond.com

Phone: 0419 632 362 Fax: 02 4454 5025

Mail: P.O.Box 142 Ulladulla NSW 2539

PRODUCTS

SOUTHWEST salsa (HOT) – A less sweet salsa that is full of real Cajun spices.

A Prize winner at the Fiery Food Challenge 2001.

SEVERE salsa (XXHOT)- warning! warning! truly hot stuff, full of Habaneros and Jalapeno chillies.

A Prize winner at the Fiery Food Challenge 2002.

330gm

SERIOUS FIERY CHILLI SAUCE (XXHOT) - our hottest sauce is made from Red Habaneros – rated as the hottest chilli in the world. Not just a burn sauce, the inclusion of other spices gives it a full-blown flavour, perfect to spice up your meals with this flaming good drop.

SLEEPER (XHOT) full of Habaneros and Bird’s Eye chillies mixed with apple and dates- a sweet fruity chilli sauce with a 30 second fuse before a time bomb is released in your mouth.

CHILLI HONEY MUSTARD SAUCE (HOT) – this New Orleans style hot sweet sauce is traditionally marinated with chicken wings, but it is also ideal with pork and as a topping for hotdogs and hamburgers. Mix with mayonnaise for a different salad dressing. 1^stPrize winner at the Fiery Food Challenge 2001 and prize winner in 2002.

CHILLI LEMON PEPPER SAUCE (HOT) – An authentic sweet chilli Thai based infused with zesty lemon and cracked pepper. Ideal to use with fleshy fish such as Barramundi or in a chicken stir-fry with Singapore noodles. So versatile you also can mix it in with yogurt, drizzling over vegetables such as corn on the cob or use as another type of salad dressing.

TEXAS BBQ SAUCE (MED/HOT) – A thick, full bodied Texan style BBQ sauce, with a hint of the orient. Using a tomato base with additional flavours including Worcestershire sauce, lemons, tamarind, Smoked paprika, Tamari and Jalapeno chillies. All of the ingredients are gluten and animal free. Great to use on pork spare ribs or any BBQ meats.

SPICY TOMATO & BASIL SAUCE (MED/HOT) - a spicy tomato base with pesto ingredients of fresh basil and garlic. Great to mix through pasta or add to some chicken strips for a quick and tasty stirfry.

CHILLI MANGO (MED)- with two mangoes in each bottle it is a refreshing tangy sauce. Ideal at summer BBQs a great accompaniment to ham, chicken and salads. 1^stprize winner at the Royal Canberra Show 2000 and 2001.

SWEET CHILLI PLUM (MED/MILD)- ideal accompaniment for BBQ dishes, Chinese cuisine and goes exceptionally well with duck.

250ml

PASTES – All hot to extra hot

THAI GREEN CURRY PASTE - an aromatic green curry paste made from an old traditional recipe – ideal to serve with chicken pieces as is for a hot dish or add coconut milk for a milder Thai meal.

THAI RED CURRY PASTE – a flavoursome paste that goes well with pork and prawns, making for a quick and easy Asian treat.

CURRY LAKSA PASTE – this delicious Laksa is based on a traditional Malaysian method in the Lemak style. Ideal to use in meat or seafood combinations.

TOM YUM PASTE – a Thai style hot and sour soup base. All the flavouring you need, just add stock and prawns or chicken.

MADRAS CURRY PASTE – a very fragment Indian style curry paste. Goes well with all types of meats and vegetables.

250gm

PIRI PIRI (MED/HOT)- a traditional Portuguese marinade with garlic, pepper and chilli infused in olive oil giving a gentle warmth to any dish that it is added to. Great for basting vegetables, chicken and prawns. 1^st prize winner at the Fiery Food Challenge 2001 and 2002.

250ml

CHILLI OLIVE PATE (MED) – Spread on chewy bread or hot toast and under tomato on a bruschetta. Also goes well with grilled fish.

CHILLI PEANUT BUTTER (MED) - a mildly spicy peanut butter which will leave a warm glow in your mouth. Prizewinner at the Fiery Food Challenge 1999 held in Sydney.

CHILLI JAM (MILD) - a spicy condiment served with savoury meals, ideal accompaniment for chicken, fish or soft cheeses. 1^st prizewinner at the Royal Canberra Show 2000 and 2001 and voted Best Chilli Jam at the Fiery Food Challenge 2000 and 2002.

330gm & 100gm

DUKKAH - An Egyptian Delicacy made of roasted almonds, hazelnuts, sesame seeds and spices. To use dip crusty bread in olive oil and then into the dukkah mix or sprinkle over cooked fish, chicken or lamb. Mix some with mayonnaise for crudites.

HOT CRUNCHY STUFF - A Fiery Mix of fried onions, chilli and spice.Ideal to sprinkle on soups, Laksas and casseroles. Divine on hot dogs or hamburgers and through salads. Add to a stir-fry or just eat it with a cold beer.

SERIOUS SZECHUAN - An explosion of Asian Spice. Roasted Australian sea salt mixed with dry roasted Szechuan pink peppers. To use in all “Salt/Pepper” seafood and meat dishes and other Chinese dishes from the Szechuan province.

CHILLI SALT - An aromatic seasoning of French grey sea salt, chilli, roasted coriander, cumin and pepper. Use to season seafood, chicken or a lamb roast. Add to a tempura type batter for squid or chicken. Dip with olive oil and bread.

SERIOUS ZA’ATAR - A Lebanese delicacy made of roasted Sesame seeds, dried Thyme & Sumac. Great sprinkled over top when baking bread or dip crusty bread in olive oil then Za’atar. Good to season roasts or fried chicken.

80gm to 170gm (depending on spice mix)

To make an enquiry for a price list or order form please contact us…..

Email: mailto:serioussalsa@bigpond.com

Phone: 0419 632 362 Fax: 02 4454 5025

Mail: P.O.Box 142 Ulladulla NSW 2539