Pepper mash at Chinese Buffets

[SavinaRed]

What happened to AJ lol. There are plenty of responses so he can tell us if any of the above mentioned pastes/sauces are the one.

 

[The Hot Pepper]

Whoa, never heard of that...looks delicious! Bookmarking that for later.

 
Make sure you make the sesame seed version. Killer!
 
Here's one: http://www.foodblogs.com/pattis-mexican-table/2013/11/15/salsa-macha

 

[SavinaRed]

 
Make sure you make the sesame seed version. Killer!
 
Here's one: http://www.foodblogs.com/pattis-mexican-table/2013/11/15/salsa-macha

Looks yummy..................

 

[Buzzman19]

mmmmmmm     
 

 

I have this all the time at my local Asian Bistro hangouts, now I am hungry!  lol   
 
 
I know whats for dinner tonight!
 

 

[FlameThrower]

Lol. I think I have a jar of everything mentioned in this thread. I've been meaning to make some of the Chinese chili oil that I think hogleg posted a pic of. That's pure crack and so simple to make. Look on youtube for various recipes. I don't think there's a single hot sauce I prefer over this chili oil. The problem is there's no one recipe and no one pepper. A lot of the peppers used in Chinese cooking seem to be Thai pepper-like or possibly cayenne-like. I have a Chinese friend who gave me some seeds I grew a couple of years ago. She said she got it from a plant her parents planted. They produced a plant that produced what looked to be the longer rooster spur peppers I've seen. That sucker produced peppers relentlessly. She said they also used a Korean pepper that looked like a cayenne/kung pao pepper.