ShowMeDaSauce

Pollo a La Brasa taco wiff sour cream

This ended up being 6 panca pods and 4 Farmers Market, 1 tbs onion flakes and 2 tsp of Kirkland no salt seasoning blend. It filled a small 4oz jelly jar. I sampled it before adding the other stuff. Nice sweet heat. Sweet hits first and the heat builds slowly. Gunna bake some chicken thighs with it on a bed of onions and mild peppers. Probably a little rosemary and thyme also.

Next year im going need to devote 1 small raised bed to 4 aji panca plants. The flavor is very interesting and probably goes well with most meats. Now im gunna have to grab a bag of powder from BurmaSpice and see if its any good. They have it on Amazon for around $12/4oz bag.

90s pffftttt mine is older than that.

Equi-Flow from probably the late 70s.

is this similar to Laoganma spicy chili crisp? 

Not really. Its good hot oil but its not LoaGanMa. I just mix them when im craving hers. Maybe adding peanuts and fermented black beans would get it closer but since i can get it so cheap i haven't really tried that hard.

If i keep mine 120F or less the fumes are pretty much nothing. It just smells nice to me

I can put my homemade in the fridge with 100% peanut oil and its turns to pepper butter. The jar of LoaGanMa right next to it is fine. Rice bran oil is very neutral and a very healthy oil. Ive made salad dressing with it and it still pours cold. Riceland sells gallons of it for around $25 shipped. Cables has it in stock sometimes cheaper but you need to buy 3 gallons at a time. https://www.cabelas....lon/1920392.uts

They have a Amazon store also. $18/gal shipped free with Amazon Prime https://www.amazon.c...L70_&dpSrc=srch

Thats a good price compared to the Gamma One brand i get locally at $10 for 2 liters.

Found a video of the recipe i use....more or less its super close. Just omit the peppercorns if you are not into the Sichuan numbing. You can also add vinegar later if you like it. I adore wontons in chili oil.

I had a few late pods so i wanted to try something a little different. Ive used Aleppos with a few others such as Antep Aci Dolma and even milder bells. Flavor is really good BTW.

I wrapping one up later today. Its about 60% aji panca and 40% farmers market. i dried both from this batch with seeds to try and keep as much of the peppers as possible. Snapped them apart after nearly finished and removed most of the seeds. I just tossed the dried chunks back in the dehydrator for a couple more hours. A few pieces didnt seem dry enough to me.

Occasionally i like to add Kirkland no salt seasoning blend to powder blends. Maybe around15%-20%. It adds a bit of flavor with dominating anything. I usually grind my peppers first in a small blade coffee grinder then use the Kirkland to help remove the stuff that gets stuck in the grinder. Mix it all together afterwards. Dehydrated onion flakes work well for this too if you want to keep the flavor more simple.

ATM im trying to find a deal on a German manual coffee grinder by Zassenhuas. These look like they might work for grinding small chunks without creating as much fine powder. These pop up on auction sites and even GoodWill from time to time.

Use a 50/50 mix of peanut oil and rice bran oil. You can use straight peanut oil but it will setup in the fridge

Season the oil first with other spices and the white part of green onions. Strain out the spices/onion and allow the oil to cool just slightly.

Slowly poor the oil into your pepper flakes. It needs to be just hot enough for them to sizzle a little. You can add other things to the flakes like sesame seeds, fermented black beans and fried garlic too but be careful with the garlic. Its burns easily.

Green supers mostly are left to rot. I only keep a few. Green lemon drops make a really good vinegar. Many green annuums also make a good vinegar or are fine for stuff like stirfiry, soups and pickled. I got a few Sichuan that are not going to ripen i need to try.

Is it worth my time picking unripe super hots? I probably have 50 lbs I could pick. Its 40° and raining so if I'm wasting my time let me know lol

Try hot vinegar or maybe a Indian type chutney made with green supers. According to what ive read its pretty common to use some green in India. They do make an interesting hot vinegar for bean dishes or to kick up the heat in other milder hot vinegars.

Had extra pork so im trying something completely different

About a 1 1/2lbs of pork tenderloin cut about 3/4" thick

Marinade

1 tbs panca paste

1 tbs amarillo paste

1 tbs reduced sodium soy sauce

1 tbs lime juice

2 tbs Chinese cooking wine

1 tsp sugar

A little black pepper, cumin and granulated garlic

Might toss them out on the grill later if the weather cooperates. Stirfry some onions and mild peppers. Slice the grilled pork and slap it all on a soft taco.

Picked the last of my burr gherkins today and my jalapenos. I still have a few more Aleppo im hoping will make it. I got all but 2 of the aji panca i was waiting on a couple days ago.

This is why i love the gherkins. Plants thrive all summer and the only thing they dont tolerate well is the cold.

Mostly Mucho Nacho on the left and Biker Billy of the right. Plants actually still look pretty good.

So does this meen you will have some Aleppo powder for sale? I might need to try some to compare to mine.

Looks a lot like a Hot Lemon or Lemon Hab.. The flower pic sure does not look like a baccatum.

https://www.chilepla...uctCode=CHIAJY2