So I've some chili's and want to make some chili sauce. Recipes would be appreciated. I do like a vinegary tang.
(http://s18.postimg.org/5xhyuxusl/IMG_1186.jpg) (http://postimg.org/image/5xhyuxusl/)
Do you mean actual sauce, or salsa?
and you want vinegar, not live-cultured, yeah?
Quote from: Desertblues on April 08, 2016, 05:30:16 AM
So I've some chili's and want to make some chili sauce. Recipes would be appreciated. I do like a vinegary tang.
(http://s18.postimg.org/5xhyuxusl/IMG_1186.jpg) (http://postimg.org/image/5xhyuxusl/)
brootle. thats some heat right there.
The dried ones, after blended, are much nicer if passed through a strainer, per Rager. I still have one frozen Baggie of the chili sauce from the ABQ peppers.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/ecf08c6ee2c77b49257d31bdf2179502_zpscd2rf1xy.jpg)
I canned a bunch of fresh peppers last fall, if you have CaCL you can keep them crunchy.
(http://i1153.photobucket.com/albums/p520/madjohnshaft/5a0ef36cace123f00eef4a8912f293ad_zpsuwcj3lvp.jpg)
Made nam prik pao this morning for some pork I'm doing tonight.
(https://i.imgur.com/FQyrgBw.jpg)
Whoa.
looks deadly.
I pickle my own eggs...4L big-ass glass pickle jug, brown (hafta be brown eggers), perfect boiled eggers, let cool,
be cool now brother, pickling spices (the usual, I add tonnes of chill flake)...also Deli smoked snausage into jug,
3=parts vin, 1-part sugar, shot of winchester sauce and your ON THE ROAD TO ROCK old-school pickled egg righteousness.
Now, if only I knew how to post pics in this God forsaken motherfuckingsite...
Quote from: RAGER on February 22, 2019, 12:03:59 PM
Made nam prik pao this morning for some pork I'm doing tonight.
(https://i.imgur.com/FQyrgBw.jpg)
Annnnnnnnd.....the wife threw it away thinking it was not edible apparently. Goddammit! That was tedious to make.
Quote from: RAGER on February 24, 2019, 03:02:24 PM
Quote from: RAGER on February 22, 2019, 12:03:59 PM
Made nam prik pao this morning for some pork I'm doing tonight.
(https://i.imgur.com/FQyrgBw.jpg)
Annnnnnnnd.....the wife threw it away thinking it was not edible apparently. Goddammit! That was tedious to make.
she might have inadvertently saved you some butthole trauma.
(https://i.imgur.com/hbwImL5.mp4)
(https://i.imgur.com/uzBhKkz.jpg)
Overall appearance, color is spot-on - but, too course. A wee bit chunky. Sorry The jar looks correct but too small of an opening.
/busted for edting
You're comparing to..........?
Wide mouth jars at the restaurant. The ones with the slotted lid, with the little silver spoon.
Quote from: Muffin Man on June 01, 2019, 12:04:10 PM
Wide mouth jars at the restaurant. The ones with the slotted lid, with the little silver spoon.
Good chance that stuff is store bought depending where you go.
Restock on nam prik pao
(https://i.imgur.com/OCfo9IS.jpg)
(https://i.imgur.com/ZlmhSrc.jpg)
Szechuan chili oil on deck.
For weatherproofing?
Confucious say Sichuan chili on deck soon run to basement out back
Got some dried thai chilis, fixin to make some sauce so that I can be RAGER level awesome
Kinda belongs here. Curry time children curry time children!
Ingredients
(https://i.imgur.com/APw6Rpd.jpg)
And after about a half hour of pounding in the mortar and pestle you get this.
(https://i.imgur.com/8VCMYT0.jpg)
That's excellent, man, ^
I picked up some Thai Garlic Basil Stir Fry sauce. Think I'll try it on the fresh Snapper. Also got some Chinese Crispy Red Flake Oil for general usage at the table-top and whatnot. This ones got the red flakes, Black Bean - also Chinese Prickly Ash. What?
Prickly ash is Sichuan peppercorns.
I just buy the Maesri curry paste. Pretty good! The green curry and Panang curry are my favorites (there are some varieties in this pic I've never seen before). The prik khing one was too hot for me.
(https://www.posharpstore.com/content/images/outs/0009023_0t02.jpeg)
Oh dang. I like doing things the hard way. Lolol fart idk
I'm a cheater. Cheaters never win.
Video on origins of Sriracha in Si Racha.
I've never had some of these brands.
Quote from: RAGER on September 28, 2022, 11:12:31 AM
Video on origins of Sriracha in Si Racha.
I've never had some of these brands.
It would be worth living there for a year just to try them all. 16:42