Fuertefire: From Cornwall to the Canary Islands and Back Again
The name Fuertefire reflects our Spanish and British fusion and translates as Strong or Robust heat. Given that all our cooking is done outdoors, on the griddle or, a la plancha and our hot food is enhanced with the inclusion of either, fresh, dried chillies, or is enhanced by the additions on one of our chilli sauces, chilli chutneys, or chilli oil infusion, we thought this name very apt.
We grow our chillies on our land in Triquivijate in the municipality of Antigua on the hot and windy island of Fuerteventura. The harsh but beautiful climate there makes growing chillies a challenge, but ultimately helps us produce chillies with a heat and depth of flavour we have yet to experience elsewhere. We grow chillies because we love them, and because we use them in our kitchen, at our catering events, and in our street food.
We use the same chillies to produce our chilli sauces, chutneys, jams and oil infusions in both Fuerteventura, and in Cornwall.
Mambo Sweet & Hot Sauce
Chilli infused Olive Oil
Caldera Hot Sauce
Fire Island: Caribbean Style Hot Relish
Zingy Chilli Chutney
Cornish Chilli Jam
Mambo Sweet & Hot SauceA wonderful sweet and sticky hot sauce with fresh Mango. Great with Chicken, fish, for wraps or dips, or as a sticky sweet BBQ or oven glaze.
Chilli infused Olive OilTry this drizzled in salads, or over hot bread & Feta, or over a bowl of Olives and Garlic.
Caldera Hot SauceA flavourful hot sauce with hot and slightly fruity chillies. Pep up your food. This goes with just about anything you like.
Fire Island: Caribbean Style Hot RelishA hot and tasty Caribbean style relish. A perfect sunshine side for seafood and BBQs, why not add some sunshine to your food.
Zingy Chilli ChutneyPacked full of zingy, fresh flavours. Perfect with cold meats, cheese or salads. Try this for the perfect cheese toasty.
Cornish Chilli JamHot & sweet fruit and chilli jam, ideal on the cheese board, cold meats, and makes a great BBQ or oven glaze for Chicken
Having The Right Chilli.
For our Caribbean cuisine and hot sauces we use hot and fruity Habaneros and Scotch Bonnets; for Thai dishes we use our Birds Eye and the hot Thai Demon. For our curries and chutneys we use beautifully flavourfull Indian varieties such as the Guntur chilli or for the serious heat lover we use the famous Naga or Ghost Chilli, the Trinidad Scorpion and the Carolina Reaper. One of our favorites here is the humble Padron, a fantastic mild pepper used in our Spanish dishes and Tapas, but beware, the odd one in the pack can deliver a real kick.
All our chillies are lovingly grown organically and our chilli products are hand made, organic and free from artificial additives and flavorings.
“Passion that is so deep within that all we need to do is release the passion inside so that we become energized with a newness that all will want to share in”. (M. Lee)
Chilli Produce and Street Food in Falmouth, and Truro, Cornwall.
February 2017. We opened our first outlet in the UK selling chilli produce in Falmouth, Cornwall. Along with hot fresh food inspired and enhanced with our own chilli produce.
Look out for the new pop up street food kiosk on the Moor in Falmouth, and Pydar Street Truro, Cornwall.
We will be selling our hot chilli sauces, chilli condiments along with, hot fresh flat breads and wraps, pulled pork pittas, dogs in duvets, and a box of frogs!