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Everything posted by turtle_hermit

  1. Harvested another flush off my mother plant. Washed and drying out in the sun. 2.5 pounds of peppers. Aji Chombo with a couple of Fataliis in the mix. Made a hot sauce. Can you dig it???
  2. Got another half pound yield since the last harvest a couple of weeks ago. Made a rendition of Inner Beauty that I found on the site. Never heard of this sauce or had a mustard-based hot sauce, very different.
  3. loki, I am not affiliated in any way with the site, but I have used importfood.com a couple of times. Their site is full of good pictures and videos of vendors in Thailand and has given me good results with Thai food. Here is a link to their page about Thai tea along with videos that might help your search. Is the package of tea you have from Thailand? Also, you mentioned wanting a recipe that tastes like in a restuarant. Can you get the tea you desire in a restaurant around you? If so, try asking them what they use/how they make it. Most cooks in restaurants have no problems talking about this kind of thing.
  4. First post here, gonna resurect an old thread. I grow several varieties of peppers each year just to stash away as hot sauce. Two years ago, I spent a few weeks in Costa Rica with my friend's family. They would buy these very hot peppers called "Panama peppers" that I later identified as Aji Chombo, a kind of Scotch Bonnet from Panama. On the way back, one or two might have fallen into my luggage and I have been growing them ever since. I make a really good Carribean-style hot sauce using these peppers. It is great on fish and other seafood, popcorn, chips, you name it. 12 oz/336 g Aji Chombo (other Scotch Bonnet or Habaneros will work) 4-5 shallots (200-300 grams depending on size) 5 cloves garlic 1 piece of fresh turmeric (thumb size ~25 grams) juice of 3 limes 1 T mustard powder 0.25-0.5 C (60-120 mL) vinnegar Cut peppers and shallots in half, roast in oven under broiler for 15-20 minutes. Turn every couple minutes to keep from burning. Remove from oven and put roasted peppers and shallots in a small saucepan with the garlic and enough water just to cover. Simmer for 10 minutes and strain solids but save the water. Add all ingredients (except reserved water) to a blender and blend until smooth. Use reserved water to thin out sauce to your liking. Pile of Aji Chombo from last summer. On the right is a bottle from late last year. To the left is from a few weeks ago and was half Aji Chombo/half Fatalii. Tomato is just for color reference. Cheers. /K
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