[Making Hot Sauces – Recipes, Techniques, etc.]

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???

[Making Hot Sauces – Recipes, Techniques, etc.]

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.

[Thai Tea - Cha Yen]

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.

[Making Hot Sauces – Recipes, Techniques, etc.]

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