Search results

That's a great selection of spices you've got there. I'm glad you guys liked my recipe. I also wanted to add that the original harissa recipe calls for 3 tablespoons of olive oil, which makes the sauce a bit thinner, but I like mine nice and chunky so feel free to add more olive oil if you feel...

Last week I stumbled on a recipe for a North African chili paste called harissa, which is used as an ingredient to incorporate into soups, pastas, and other recipes, and I tweaked it a bit to use as an everyday sauce.   The recipe calls for a variety of dried or fresh red chili peppers to be...

  From what I understand some beers use a higher quantity of malt to balance the flavor so they're not as bitter as IPAs, even though they have a higher IBU rating.

  Thanks! Next time I'm at Bevmo I'll pick up a 6 pack. I actually tried Lagunitas Sucks a few weeks back and I totally get why beer lovers enjoy these types of beers but I just need to train my palate a bit more to get used to the hops.

Hi all,   I've been drinking craft beer for about a year now and I find it difficult to get used to the bitterness of really hoppy beers. There are plenty of wheat beers out there I like that have that fruity citric taste without all the hops but I'd like to work my way up to the IPAs and pale...

El Yucateco Exxxtra hot is one of my standby hot sauces that I sporadically use when I'm waiting for my "go-to" hot sauces to arrive by mail. It costs less than $2 a bottle here and it's readily available at the local ranch market. Another Spanish hot sauce that I keep around the house is...

I picked up a bottle of the orange label just a week ago and I'm nearly done with the bottle. Being a first time buyer Scott was nice enough to hook me up with a coupon code. Thanks for the hook up Scott! I'm looking forward to trying the black label once that comes out.

Although I do drink medium roast coffee black on occasion I prefer a nice dark roast coffee with a splash of whole milk and half a teaspoon of raw sugar. I'm lucky enough to live 2 minutes away from a coffee shop that does in-house roasting so their coffee is as fresh as can be.

I picked up a 3 oz jar of Trinidad Scorpion Moruga powder from Jeff's Dried Hot Peppers a few weeks back and I must say this has got to be the most potent chili powder I've ever had. It's a finely ground chili powder and if you're not careful you can breathe in some of that stuff and start...

I tried both of these hot sauces about 6 months ago and preferred the taste of Nuit En Enfer over Mauvais Sang but both are great all natural super hot sauces. On a side note I wanted to try the Skobiyan hot sauce from The Hippy Seed company but shipping from Australia was going to cost me $30...

Yeah, that's what I kind of figured. I like the idea of chopping them up and sprinkling them on food so I might go that route. I guess I'll continue buying orange habs from the supermarket until I decide to grow my own peppers.

Forgive me for my ignorance but I've never had dried peppers before so I was just wondering if one can just eat them whole with their food the way you eat fresh pods or are they primarily used for incorporating into recipes and hot sauces. For the past couple of months I've been eating store...

I picked up a bottle of Rogue a few weeks back and I must admit it's a tasty hot sauce. To give you a better perspective on the heat level I have a co-worker who couldn't handle Hearbreaking Dawns Cauterizer sauce but when I brought this one to work he was really enjoying it. Edit: I feel like...

I've been through all the Heartbreaking Dawns sauces he mentioned and I agree that the original 1498 Trinidad Scorpion sauce and the 1841 Ghost Pepper Sauce have great flavor but could use some more heat but to say the Mauvis Sang isn't all that spicy is just ridiculous. It's definitely one of...

Wow, that looks very good. This might actually be the next recipe that I'm going to try. Let us know how it tastes.

**UPDATE** So I let the hot sauce sit in the fridge overnight and I took it to work with me today to try it at lunch and I have to say it's definitely spicier than anything you can buy at the supermarket so it gets the job done in that department but as far as taste goes there's nothing really...

Yes, this is just a fresh sauce I plan on consuming in the next couple of days. I'll definitely let it sit in the fridge overnight and go from there. Thanks for the great advice. I really appreciate it.

Thanks guys! I thought about adding another clove or two of garlic so I'll most likey do that in my next batch and use a little less vinegar. I only used a pinch of salt when I sauted the onions and garlic so I think I'm going to add more salt right now and let it simmer a little more.

Hello all, I decided to make my own habanero hot sauce today so I searched online for a simple recipe and after sorting through dozens of articles I settled on one that I found on food.com. 12 Habs 1/2 cup onions 1/2 cup carrots 2 cloves garlic 1/2 cup vinegar 1/4 cup lime juice I sauted the...