Occasionally I get asked to review new products and recently, Chilli Ben, expert on all things spicy and the man behind latin inspired Capsicana, sent me a selection of his new of cooking sauces to try. The first thing which struck me was the lovely branding – these look great and I was instantly excited to try them even though I wouldn’t usually buy this type of product.
I have to admit, at first glance, I was wondering whether there would be enough sauce – and given the short list of ingredients (chicken breasts, onions and peppers) I wasn’t sure how great it would be. I was trying the Chilli and Lemon Peruvian Cook Sauce. However, once I opened the packet, the depth of flavours in the sauce was fantastic and then I knew it was going to be a good’un!
Capsicana is all about Latin flavours and they produce a range of chillis and sauces. This particular cook sauce is based on Aji Verde (a popular Peruvian sauce) and uses Aji Amarilli peppers. The pack recommends chicken, fish, pork or vegetables so it’s really versatile. I actually used turkey breast and it worked just as well. If I can make one criticism, the sauce was a little sweet but that is most likely down to my savoury palette rather than the quality of the product.
Recipe Suggestion (serves 2):
- 300g fresh chicken strips
- 1 tbsp vegetable oil
- 1 large pepper cut into strips
- 1 small white onion
- Heat oil in a pan over medium-high heat and add pepper strips cooking for 2 minutes.
- Add onion and cook for a further 2 minutes, set aside.
- Add chicken strips to the pan, cook for 8 minutes turning occasionally. Check the chicken is cooked through.
- Return the peppers and onions, add sauce, stir through over the heat.
- Serve immediately with a warm tortilla, nachos and melted cheese or with rice.
As you can see, I chose to serve with wild rice and corn on the cob. We were pleasantly surprised by the sauce and it was really quick to prepare – around 20 mins – making it perfect for midweek dinners when you don’t have a lot of time.