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September 13, 2010


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T.W. Barritt at Culinary Types

I'm kind of a wimp when it comes to hot sauces, but how cool that you make your own!


Julia, do you keep the blistered skin on the veggies before you throw them in the blender or peel them first?


T.W. - That's the nice thing about making your own... you can make it as spicy as you like.

Gerry - I put everything in the blender. If you run it long enough, it gets quite smooth.


That looks divine, if you are so inclined I'd like to offer that this recipe is the BEST Thai sweet chili I have ever had I HIGHLY recommend.

A. F.

I love to make dishes with the current season's produce! This sounds like a flavorful hot sauce. Any suggestions on how to use it best?


jo - that looks like a great recipe! and very similar to what I usually do.

A.F. - I'd use it any way you'd normally use tabasco or hot sauce -- the things that come first to mind are eggs and bean dishes.

Lydia (The Perfect Pantry)

For all the hot sauce I use (and you know I'm a fellow addict when it comes to Lan Chi's chili paste), I seldom make my own. Now I'm inspired to make a batch again. meanwhile, we must go to Chinatown and check all of the small markets to see who has a stash of our favorite.

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