Hot Sauce and Chili Pepper Heads thread

[The Meromorph]

Harissa Hot Chili Paste(Tunisia)

Recipe By : Paula Wolfert Mediterranean Cooking
Serving Size : 1 Preparation Time :0:00
Categories : Mc Spice Mix

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 ounces mild and hot chilies -- dried
mixture of anchos, New Mexican and -- guajillos
1 clove garlic -- crushed with salt
1/4 teaspoon salt -- for above
1 teaspoon coriander -- ground
1 teaspoon caraway seed -- ground
1 red bell pepper -- roasted
1 teaspoon fine sea salt
olive oil

Stem Seed and break up chilies. Place in a bowl and pour over boiling water.
Cover and let stand 30 minutes. Drain; wrap in cheeseclothe and press out
excesss moisture. Do the same for the red Bell Pepper. Grind chilies in food
processor with garlic spices, red bell pepper, and salt. Add enough oil to
make a thick paste. Pack the mixture in a small dry jar; cover the harissa
with a thin layer of oil, close th with a lid and keep refrigerated. Will
keep 2 to 3 weeks in the refrigerator with a thin layer of oil.

Table harissa sauce.

Serve at the table as an accompaniment to meat or fish, the heighten the
flavor of salads, or as an accompaniment to Tunisian couscous: Combine 4
teaspoons harissa paste, 4 yeaspoons water, 2 teaspoon olive opil, and 1 or
2 teaspoons fresh lemon juice in a small bowl and blend well makes 1/4 cup.

[anthrobabe]

Mero, thanks, i will try the harissa you posted.


and Bringerofpie- i love hotsauce bars

[Chicken Curry Pasta]

I'll even put chilli sauce on the great Aussie invention, the Meat Pie!!!

[anthrobabe]

I make them all the time(meat pies)-- called Emapanadas around my house.

Hot sauce is the greatest "invention" ever.

[PantyGnawer]

Is it acceptable to eat Sushi as an excuse to indulge in ones Wasabi addiction? I like Sushi, I'm not very, very brave mainly I stick to California rolls or something that is steamed but my real kick is the Wasabi.

Acceptible? Hell yeah!

I use food in general as an excuse to eat hot sauce and horseradish/wasabi.

I love all types of sushi, but I have to confess that I likely couldn't tell any of the types apart because of all the wasabi I put on it.


And Dr. Otis:



Huy Fong foods siracha! Its the bible of hot sauces around my house! Good shit!


My favorite of all time for spice and flavor:




Cafe Tequila Citrus Habanero Hot Sauce! Bad Ass!

[Brother Beaker]

As a dedicated follower of heat in all its forms, one of the most unusual and best hot sauces I have ever had is Brother Bru-Bru's African Hot Sauce. It is outstanding on just about any roast or grilled meat...a little too overpowering for most veggies.

[/img]

[anthrobabe]

As a dedicated follower of heat in all its forms, one of the most unusual and best hot sauces I have ever had is Brother Bru-Bru's African Hot Sauce. It is outstanding on just about any roast or grilled meat...a little too overpowering for most veggies.

[/img]

can it be ordered online?

[PantyGnawer]

As a dedicated follower of heat in all its forms, one of the most unusual and best hot sauces I have ever had is Brother Bru-Bru's African Hot Sauce. It is outstanding on just about any roast or grilled meat...a little too overpowering for most veggies.

[/img]

can it be ordered online?

C'mon man, If I can find it on Google in two seconds, why waste the effort to even type that question? If all of lifes questions could be boiled down to a google search (which may be coming in the near future), why would I even need to talk to people around here?

[Brother Beaker]

I have ordered Bru Bru's and others from Firegirl.com, but there are lots to choose from.

[anthrobabe]

Thanks

I'd rather "talk" than google

(well unless it's with Capn Jack)

[PantyGnawer]

I'd rather "talk" than google

Sorry man. Whenever I tell someone about a website they always want me to email them a link, and I'm like no, just google it. Its that simple. Apparently some people have no faith in the power of google.


On a side note, I'm really pissed off. I drove all over town (5 grocery stores) looking for Kimchi, and can't find it anywhere.

I'd order it online, but I don't want it in a can, and I'm afraid that if I get it in a jar that it might blow up during shipping. Apparently my only other option is to drive all the way to capital city.

Bah!

[anthrobabe]

I'd rather "talk" than google

Sorry man. Whenever I tell someone about a website they always want me to email them a link, and I'm like no, just google it. Its that simple. Apparently some people have no faith in the power of google.


On a side note, I'm really pissed off. I drove all over town (5 grocery stores) looking for Kimchi, and can't find it anywhere.

I'd order it online, but I don't want it in a can, and I'm afraid that if I get it in a jar that it might blow up during shipping. Apparently my only other option is to drive all the way to capital city.

Bah!

yeck-- canned Kimchi---oh I think that breaks at least one law of physics---
since it is now July 3rd--- did you find any(edible and not in a tin yet?)

I might have nightmares over that one.

[ken worley]

[jilldo]

i put hotsauce on everything. i can usually find fresh kimchi in any oriental fooda store. yum.

my favorite hotsauce is one i get from the hot sauce store in ottawa, ontario, but i cant remember then name right now.

i am envious of the americans that have thses though:


we dont have these in canada

[Tiffy-o]

Texas Pete is my staple hot sauce. Love in on almost anything. (Lucky Charms--not so much).


If you are interested in making your own quick topping, Try this:

1/4 cup Olive Oil (Extra Virgin is yummiest )
2-3 tbls crushed dried red peppers OR 5-6 whole red dried peppers

Heat oil on medium heat until oil is hot (stick finger in to test heat ) and when its hot enough (the skin on your finger melts off) toss in the peppers.
Saute until the red color of the peppers has a slight brown. I like my peppers burnt, but when I make this for other people I don't burn them. They are yummy when black, if you (like me) are into that sort of thing (burnt food).

Its a great topping for pasta, pizza, etc.

**DISCLAIMER: Totally kidding about using your finder as a thermometer. Please don't do that. I will sprinkle a little water in my hands and flick the H20 on the oil. If the pan sizzles, its just right. If the oil spits and bubbles, its wayyy too hot. If it does nothing, wait your impatient ass.**