Murderously hot kebab-shop style chilli sauce.....
#1
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....
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....
#2
Re: 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....
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.
#3
Re: Murderously hot kebab-shop style chilli sauce.....
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.
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.
#5
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
tin chopped toms
garlic
turmeric
salt
cumin
corinader
loadsa chilli powder
thicken with tomato paste
Friday night 11.30 tastic
#6
Re: Murderously hot kebab-shop style chilli sauce.....
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....
#7
Re: Murderously hot kebab-shop style chilli sauce.....
forgot to mention, just hoy all the above in a blender.. it freezes too
add a few drops of sweat for real authentication
#8
Re: Murderously hot kebab-shop style chilli sauce.....
Respect, brother - you are the chilli sauce buddha. You could spread that shit on microwaved cat-food and it would taste like mama's milk...
#9
Banned
Joined: Apr 2009
Location: Central Java, Indonesia
Posts: 102
Re: Murderously hot kebab-shop style chilli sauce.....
Read this a weep baby.
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.
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.