Wicked Cactus Sauce Ghost of the Samurai - 5oz. - Hot Sauces - Peppers.com offers hot sauce, bbq sauce, wing sauce and more.

@Mehals brought this excellent hot sauce to our Labor Day barbecue last year, and the vibe of the party instantly charged up as we split into two groups: those dying to try it and those who would rather die than try it. In the end, it turned out that Ghost of the Samurai was in the middle: not quite spicy enough to make the spice-junkies cry, but way too spicy for the non-spice-junkies to safely enjoy. This means that a couple of drops are great addition to a pot of food. Ghost of the Samurai is unusual in that it’s got Asian flavors—in fact, it’s like a spicy teriyaki sauce. It’s salty and sweet in addition to spicy. As I said, it makes a great stir-fry addition and cooking sauce. We also added it to some dips with great success. And the fact that it’s handcrafted and has a pretty label means it also makes an awesome gift for your fellow chili-hounds. Recommend!

Ingredients: Teriyaki Sauce, Rice Wine Vinegar, Ghost Pepper, Garlic, Ginger, and Honey

8 months ago

Drying Hot Peppers

My roommate grew 7 hot peppers in pots on our deck and now I’m trying to figure out what to do with them. I think what I want to do is dry them and feed them into a pepper mill to grind and crush hot peppers that will garnish and spice up salsa, hummus, tasty melon cocktails, etc. So first thing I have to do is dry them, which I’ve never done before. I’m planning to use the oven method simply because most of the others aren’t an option for me. If anyone’s ever done this before, tips appreciated!

1 year ago

Lulu's Mexican Chocolate

HotWired Cafe in West Seattle uses this blend in their Mexican mochas, and now they sell the packets straight from Lulu’s. It also goes great in drip coffee or, of course, added to milk for a spicy hot cocoa.

1 year ago
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Robert’s Mango Salsa Recipe:

2 large mangos, diced

1 small red onion, diced

2 red fresno peppers, roasted, peeled and diced*

~5 cloves roasted garlic, minced

handful chopped cilantro

dash of kosher salt

dash of red pepper flakes

~2 Tablespoons olive oil

~1 Tablesppon rice wine vinegar

juice of one small lime

Mix ‘em all up and let sit for at least a half hour. Super tasty on salmon.

* To roast the peppers and garlic, line a heavy baking sheet with foil, and toss them under the broiler — peppers by themselves, garlic split into cloves, but not peeled. Flip everything over after a few minutes, when the pepper skin is blackening, and get the other side to blacken as well. Peel the garlic then, but stick the peppers in a plastic bag for 10-15 minutes, and the skin will just come right off.

You can also roast a lot more garlic while you do this, for use in marinades and other tasty foodstuffs.

1 year ago

Make your own spicy tuna sushi

from TheKitchn.com

1 year ago

A Recipe from Chili Cookoff World Champion

Alas, this version lacks deer, buffalo, rattlesnake and rhino meat. I strongly suspect that the magic won’t happen if the chili powder you use is subpar.

1 year ago

less sugar more spice tshirt from CafePress.com

It’s a tshirt about Rule 1.

1 year ago

How to Make Sriracha (from America's Test Kitchen)

1 year ago
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“Eating highly seasoned food is unhealthful, because it stimulates too much, provokes the appetite too much, and often is indigestible.”

Catharine E. Beecher
‘Miss Beecher’s Domestic Receipt-Book’ (1846)

http://www.foodreference.com/html/q-spicy-food.html
1 year ago
Andina Restaurant in Portland, Oregon has unique spicing. In fact, I hasten to say that everything about Andina—which features Peruvian/Northwest fusion cuisine—is unique, and ranges from charming to truly spectacular. If you’re in Portland, it’s a must-eat, no question. Their bread, however, is served with a three-sauce combo: a creamy peanut sauce with zero bite, a sweet mango sauce with a tiny kick, and then THE SERIOUS PAIN, aka a neon green salsa made of entirely chopped chiles and, I don’t know, fire. The server explains that the sauces are arranged on the plate from mild to spicy, but the jumps were anything but uniform. I wish the mango had been a little spicier and the green sauce a little tamer. They felt out of proportion. It’s a fabulous idea though and with a few tweaks would be perfect. Since I am saying something negative about a place I LOVE, let me close with a mini-review of their Melones Con Aji cocktail. It’s cantaloupe juice shaken with Hendrick’s gin, lime juice and sugar, served on the rocks with a float of cucumber water, lime zest and ground hot peppers. And it’s to die for! The melon and cucumber flavors are perfectly balanced. Ask for extra ground hot peppers on top. Shoot, I might start grinding hot peppers into ALL my drinks! ;)

Andina Restaurant in Portland, Oregon has unique spicing. In fact, I hasten to say that everything about Andina—which features Peruvian/Northwest fusion cuisine—is unique, and ranges from charming to truly spectacular. If you’re in Portland, it’s a must-eat, no question. Their bread, however, is served with a three-sauce combo: a creamy peanut sauce with zero bite, a sweet mango sauce with a tiny kick, and then THE SERIOUS PAIN, aka a neon green salsa made of entirely chopped chiles and, I don’t know, fire. The server explains that the sauces are arranged on the plate from mild to spicy, but the jumps were anything but uniform. I wish the mango had been a little spicier and the green sauce a little tamer. They felt out of proportion. It’s a fabulous idea though and with a few tweaks would be perfect. Since I am saying something negative about a place I LOVE, let me close with a mini-review of their Melones Con Aji cocktail.

It’s cantaloupe juice shaken with Hendrick’s gin, lime juice and sugar, served on the rocks with a float of cucumber water, lime zest and ground hot peppers. And it’s to die for! The melon and cucumber flavors are perfectly balanced. Ask for extra ground hot peppers on top. Shoot, I might start grinding hot peppers into ALL my drinks! ;)

1 year ago