Culley’s started out a stallholder at the Clevedon Farmers’ Market in early 2011 where he met some of his most trusted suppliers. “I believe it’s important to know where your food comes from and be able to trace ingredients back to its root…literally! What better way than to use local producers and suppliers for the chilies Culley’s use!?” The Culley’s range is produced in New Zealand with the finest quality spray free chilli’s and the majority of the range is gluten & preservative free
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Sauces to tempt your tastebuds:
- CULLEY’S CHIPOTLE HOT SAUCE –
Mexican flavours with smoked jalapeño peppers in a charred capsicum and tomato base.With a medium heat, pan-fried chicken, fish or beef all benefit from this awesome addition.Use a generous amount to marinate and barbeque steak, pork, chicken and vegetables. In fact, adding a few drops to absolutely anything is a great way to get that instant BBQ flavour, without even firing it up!
- CULLEY’S GREEN CHILE SAUCE
A medium hot green habanero chile sauce with a capsicum base. Winner of the Cusine Artisan Awards 2013.Created using Green Habanero chillis grown in NZ.
- CULLEY’S HICKORY HOT SAUCE
This American smoked hickory flavoured chilli sauce has a tomato base and is mild to medium in heat. Hickory is a type of American tree. The flavouring is 100% natural.Fantastic with steak, chops and spare ribs. Also great with sausages and burgers, and awesome on wedges with sour cream & bacon
- CULLEY’S TRINIDAD SCORPION
Hot as Hell!
Tasty and fast becoming the biggest seller in the Culley’s range
- CULLEY’S NO.1
A trilogy of Habanero, Yellow Scotch Bonnet and Bhut Jolokia chillis – a must try and a great gift.
I have to confess that I’m a bit of a Culley’s virgin. I have never had the opportunity to try any of the sauces but I know of many people who have and the reports have been amazing. The comments that first come to mind are of people telling me that while these guys have the heat, they also come with something else that is vitally important when you’re talking about sauces, and that is FLAVOUR. It’s one thing to have something that is going to send someone’s tastebuds into next week, but there has to be that impression that is going to leave the palate savouring every experience that they have just taken part in.
So going on all I’ve heard, I am totally looking forward to the Culley’s Experience when we hit the Food Show.