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Favourite hot sauce?

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Comments

  • Registered Users, Registered Users 2 Posts: 405 ✭✭LLewellen Farquarson


    Did you use whole almonds? I used flaked, and that might have been a mistake.



  • Registered Users, Registered Users 2 Posts: 13,578 ✭✭✭✭The Nal


    I used flaked yeah. And pine nuts.

    Just watch the oil temp. Recipe says medium high, I think thats too hot.

    Post edited by The Nal on


  • Registered Users, Registered Users 2 Posts: 405 ✭✭LLewellen Farquarson


    OK, got around to making this again. This time I used whole garlic cloves, and watched it so they wouldn't burn. I also only made 1/2 the recipe which is enough.

    It's OK, not as Earth-shattering as the person in the link says. Might try different chilis the next time. The Pasilla are very mild, and are smoky. So with the smokiness of the Chipotle and Pasilla combined, it's mild and quite smoky.

    I might also try adding pine nuts, as per the Nal.

    @The Nal Any suggestions of other chilis to use?



  • Registered Users, Registered Users 2 Posts: 13,578 ✭✭✭✭The Nal


    I used ancho chilis. Defo not a mild taste. Its smoky and nutty. Its not that spicy though.



  • Registered Users, Registered Users 2 Posts: 1,846 ✭✭✭JVince


    I've created a "blend" accidentally and it's gorgeous!

    Aldi barbeque sriracha sauce blended with the sauce they include in their chicken thigh bites (frozen in a box)

    Had 1/2 bottle of the sriracha and had an excess of the sauce with the chicken and rather than bin it, I combined the two.

    Not a HOT sauce, but a wonderfully tasty combo with some nice heat and especially good with chicken.



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  • Registered Users, Registered Users 2 Posts: 10,762 ✭✭✭✭LambshankRedemption


    I bought abra kebabra brand "ultimate chilli sauce" recently. Honestly, on the scoville scale it's about one step up from regular ketchup. Will not be getting it again.



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