Murderously hot kebab-shop style chilli sauce.....
I don't mean that pussy-whipped stuff from a bottle. I mean the kind of stuff you can unblock drains with. A sniff of it makes you sweat. The kind of stuff that turns your excrement into a primordial soup for a week afterwards, rife with life-forms unknown to science....
Anyone got a recipe for it???? How do those Turkic-Grecian moustachioed men make it, everybodys peeps? Am looking for some kitchen adventures this w/end.... |
Re: Murderously hot kebab-shop style chilli sauce.....
Originally Posted by shakh your bootie
(Post 7466437)
I don't mean that pussy-whipped stuff from a bottle. I mean the kind of stuff you can unblock drains with. A sniff of it makes you sweat. The kind of stuff that turns your excrement into a primordial soup for a week afterwards, rife with life-forms unknown to science....
Anyone got a recipe for it???? How do those Turkic-Grecian moustachioed men make it, everybodys peeps? Am looking for some kitchen adventures this w/end.... 4 serrano chillies, minced 4 Thai (birds eye) chillies, finely chopped 1 cup Sugar 1/2 cup Water 1/2 cup Rice vinegar (White Vinegar) 2 tablespoons Finely Minced Garlic 1/2 teaspoon Sweet paprika 1 teaspoon Salt 1 tablespoon Thai fish sauce 1 tablespoon Fresh lime or lemon juice Remove stems from peppers and prepare as specified - take the necessary precautions when handling hot peppers. In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. |
Re: Murderously hot kebab-shop style chilli sauce.....
Originally Posted by MacScot
(Post 7466489)
From the net:
4 serrano chillies, minced 4 Thai (birds eye) chillies, finely chopped 1 cup Sugar 1/2 cup Water 1/2 cup Rice vinegar (White Vinegar) 2 tablespoons Finely Minced Garlic 1/2 teaspoon Sweet paprika 1 teaspoon Salt 1 tablespoon Thai fish sauce 1 tablespoon Fresh lime or lemon juice Remove stems from peppers and prepare as specified - take the necessary precautions when handling hot peppers. In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of flour mixed in with some water towards the end of the simmer. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. |
Re: Murderously hot kebab-shop style chilli sauce.....
its got to be one that burns twice
|
Re: Murderously hot kebab-shop style chilli sauce.....
an onion or 2
tin chopped toms garlic turmeric salt cumin corinader loadsa chilli powder thicken with tomato paste Friday night 11.30 tastic :thumbup: |
Re: Murderously hot kebab-shop style chilli sauce.....
Originally Posted by Sandboy
(Post 7466632)
an onion or 2
tin chopped toms garlic turmeric salt cumin corinader loadsa chilli powder thicken with tomato paste Friday night 11.30 tastic :thumbup: |
Re: Murderously hot kebab-shop style chilli sauce.....
Originally Posted by shakh your bootie
(Post 7466651)
Hmm. Now that sounds more like the colon-cleansing sensation I was imagining. May put some fresh chillis in there too - a little bird's eye and some scotch bonnet....
forgot to mention, just hoy all the above in a blender.. it freezes too add a few drops of sweat for real authentication |
Re: Murderously hot kebab-shop style chilli sauce.....
Originally Posted by Sandboy
(Post 7466663)
yep, garnish with chillies just as a warning
forgot to mention, just hoy all the above in a blender.. it freezes too add a few drops of sweat for real authentication |
Re: Murderously hot kebab-shop style chilli sauce.....
Read this a weep baby. :D
http://www.geocities.com/SoHo/lofts/...an/sambal.html I love the stuff. I eat what the locals can't. Hell, I'm a hard man. :D |
Re: Murderously hot kebab-shop style chilli sauce.....
all these men that cook! it's fab !!
|
Re: Murderously hot kebab-shop style chilli sauce.....
Originally Posted by Blue Cat
(Post 7469095)
all these men that cook! it's fab !!
(and I can safely say that knowing the Mrs is a few thousand miles away with no t'interenet connection) |
Re: Murderously hot kebab-shop style chilli sauce.....
Originally Posted by Blue Cat
(Post 7469095)
all these men that cook! it's fab !!
|
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