Re: [CH] Rebel Fire
Gary Belinger (yesgaz@itcanada.com)
Wed, 9 May 2001 17:54:59 -0400
Jim,
Do you know if there is a website address for Rebel Fire Foods. I live just
a couple hours from Toronto and it sounds interesting to try out. If you
have any idea, I'd appreciate it if you let me know. Thanks
Gary
P.S. Are you still out there on the list Linda? Have you heard of it?
> I'm in heaven, test sampling each and every one of them. One that I
> liked a lot at first taste has seldom been mentioned on the Chile-Heads
> list (or anywhere else I hang out for that matter) probably because it
> is Canadian and without American channels of distribution.
>
> It's called Rebel Fire #2 (there's also a #1 and a #3) made by Rebel
> Fire Foods of Toronto. It's a reddish brown paste made from African
> Mombassas, Mexican guajilos, anchos and Scotch bonnets together with
> tomatoes, apple cider vinegar, garlic, lemons, cumin, mustard seed,
> basil, dill, coriander seed, parsley, thyme, marjoram, black pepper and
> bay leaves. It's a moderately hot 3 to 4 on the heat scale. There is
> just a hint of molasses-like and tamarind flavours but that's from the
> apple cider vinegar. The other herbs and spices really round out the
> overall flavour. There's no overwhelming vinegar bite even though no
> sugar has been added.
>
> I found it to be an excellent seasoning for pork. I gave a roast of pork
> a wet rub and let it sit for a few hours before roasting it and then
> added an extra teaspoon of paste to the gravy that I made later.
> Wonderful stuff! Left over pork went into the soup pot along with some
> lima beans etc and just a little more Rebel Fire. Also wonderful.
>
> I can recommend it to anyone out there who comes across it.
>
> (now on to the next one....)
>
>
> YK Jim
>
> .. My respect for chilies borders on worship.