Does chilli make you horny, baby?

 

Every time I hear that Johnny Cash song… and it burns, burns, burns…
I think of Chilli.
Maybe it’s because I truly love chilli or maybe it’s because I’m one of those people who eats things that I know I shouldn’t, just because I find it impossible to say no.

My taste buds love nothing more than a spicy Vindaloo or a super fiery Jamaican Jerk, my body however, feels very differently.
I make chicken wings with chilli so hot they burn your taste buds right off your tongue and I love them, but the next day, I’m in some serious pain.
I make baby back ribs with so much Habanero BBQ hot sauce they make your eyes bulge right out of their sockets, but tomorrow, I’m going to be down right hurting.
And, don’t even get me started on the effects of chilli aftermath combined with Red Wine hangover…

I cannot eat a homemade Souvlaki and truly enjoy it unless it’s got roasted garlic hot sauce on it.
I can’t eat fried eggs and feel complete unless they are drowning in Jalapeno chilli sauce.
I can’t eat a Thai Red Curry and feel totally satisfied unless my nose is running and my eyes are watering.

Even though I know there will always be major repercussions, mild chilli just isn’t for me.
Look, I’m not talking top of the Scoville scale here, I still like to taste my food.
But, spice is so, so nice.

Obviously, considering my penchant for all things spicy, I LOVE Asian food. All Asian food. There is not a single Asian country that I wouldn’t happily travel to and eat at.
I love Thai, Chinese, Japanese, Mongolian, Indian, Korean… you name it, I’m a serious lover.

But, I also truly love, Mexican.

There is nothing about Mexican food that I don’t have a constant hankering for.
Their adoration and respect for chilli’s is second to none.
The Mexican use of spices, is truly magical.
I love Tortillas (and I will tell you friends, my tortilla press and cast iron tortilla skillet are two of my very favourite things in this whole, wide world).
I love Mole. I love Chipotle. I love Corn. I love Coriander. I love Tequila… I love it all.

Many moons ago, when I was young and carefree, my good friend Megan and I spent 10 weeks travelling around Mexico.
What an awesome and seriously unforgettable trip (except, for the bits I’ve forgotten… damn you, cheap Corona’s).
We started in Mexico City and did a loop from the West to the East.
We went from Guadalajara to Sayulita to Puerto Escondido to Playa Del Carmen and everywhere in-between.
And, I really wish I could say that being exposed to the different regional cuisines of this great country, shaped the Mexican cook I am now. But, unfortunately, although we ate like hungry beasts, I was more interested in cultivating my tan than honing my cooking skills. I still have so much to learn.
It did however, light a fire in me. A Mexican fire that has never gone out.
I dream of the day I can return with Cory, on one of our fantastical eating adventures (I think we’ll tie it in nicely with our Texas BBQ belt tour).

Whenever I’m stocking up on my Mexican supplies, I always pay a visit to a little shop on Magill Road called Chile Mojo.
How good is that name?
It always makes me think of Austin Powers… Groovy.
Chile Mojo has been around for almost 11 years, and has always been owned and operated by an American Expat called Joel and his Adelaidian wife Morgen.
What a pair of fine purveyors, bless their cotton socks for bringing such an amazing shop to life.
Our good friend Simon, who is a hot sauce lover and serious foodie, got me onto Chile Mojo a few years ago, and I have never looked back.
Yes, I can think of no better food outing than a trip to the Central Markets, please don’t get me wrong.
But, if South of the border is where your taste buds are travelling, then this is definitely the store for you.

I buy all my dried chilli’s from there. Pasilla, Chipotle, Ancho… they stock them all and much, much more.
They even have a ridiculous little number called Scorpion Chilli, which apparently sends Ghost Pepper right back to the graveyard (I do possess some myself, however I’m actually not game enough to try it as I truly value my lower intestine).

Note to Cory: Don’t p**s me off, or I’ll sprinkle some over your eggs.

There are walls and shelves, filled with just about any chilli sauce you could ever want, or need.
It’s so damn pretty.
There is every type of Mexican food supply you can think of… Black beans, Masa Flour, Tomatillo’s… the list is endless.
I bought an amazing cookbook from their hard to find, and eclectic selection. The first of many, to be sure.
They even sell souvenirs… Nothing screams ‘Hola!’ like a ridiculous Mexican hat.

I’m telling you now, If you are a lover of all things spicy, make the trip to this awesome little shop, you will not regret it.
But, be warned, I can never leave without dropping at least two pineapples from my purse.
There’s just way too much to buy, and if like me, you live on the other side of town… you will feel compelled to stock up because when will you be back?…
Soon, you hope.

Now, I’m sure after reading this, you will either get in your car and hot-tail it straight to Chile Mojo or lament about the fact that you live in another state and/or don’t have a licence due to slackness or worse… Fear not, licence-less losers!
The grand folk at Chile Mojo have a website and they will post their wares straight to your door.
Yes, that’s correct, an online shop peeps.
Hands up if you still think the internet’s a curse?
OK, maybe all the sicko chat rooms are, but an online Chile Mojo shop… Well, that’s a gift from God.

So friends, either get driving or get clicking and do yourself a serious favour, get some Chile Mojo into your pantry flavour.

http://chilemojo.com.au/

Disclaimer: I was not, nor never will be, paid for this blog post. However, Joel, if you’re reading this…
I really want one of those double sized tortilla presses… just saying… 😉

 

Joel and Morgen Chile Mojo

 

 

 

3 comments

  1. Gary said on June 10, 2014 Reply
    I'm a chilli garlic guy. All over the eggs. Fermented garlic and chilli is best. Gets you going.
    1. Bree said on June 11, 2014 Reply
      Sounds like a sure-fire recipe for lovin'!

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