#hot chilli sauce

[askwhatsforlunch]

Piment (Chilli Sauce)

My Dad loves Piment, a very hot and spicy chilli sauce he's added a spoonful of which to many, many meals since his childhood. Usually, he's been making it, from his mum's recipe --my Grandmother also used to make Petit Piment for Jules and I when we were little! But since I had grown these beautiful Chillies myself, I also wanted to make the condiment. And I'm glad to say that Dad approves!

Ingredient (makes):

1 1/2 tablespoon sunflower oil

1/2 onion

4 beautiful Garden Chillies 

1 thumb-sized piece fresh ginger

1 large garlic clove, minced

In a medium saucepan, heat sunflower oil over medium-high heat.

Peel and finely chop onion, and add to the saucepan. Cook, stirring often, 3 minutes until softened.

Thinly slice Garden Chillies, and stir into the saucepan. Cook, 1 minute more.

Peel and grate ginger, and add to the saucepan, along with its juice. Fry, 1 minute more, then, reduce heat to medium.

Stir in minced garlic. Cook, another couple of minutes, until Chillies are well-softened.

Spoon mixture into a small electric chopper, and blitz until very finely chopped.

Spoon into a small glass jar, and cover with sunflower oil.

Keep Piment in the refrigerator, adding a little oil on top when using to prevent spoiling, up to six months.

Piment is an excellent, if very, very hot condiment, to serve with grilled meat, fish and vegetables, rice or onto noodles...

[calandrinon]

This is chicken salt erasure and I don't even like chicken salt

[daisychainsandbowties]

i will make you eggs, little casper. CRONCH

i've actually been an absolute chef the past few nights 😳😳!! and nobody at all helped me or gave me instructions or reminded me that you can cook food in things other than water. you can, in fact, stir fry things in substances besides tap water and hot sauce. and you can, in fact, cook vegetables along with whatever random piece of fish you've scavenged off the side of the road like a mongrel beast

[tubetrading]

Green Chilli Paste Exporter in Oman and Supplier in UAE | mfpindia

Explore the zest of Modern Food Products, your go-to destination for premium green chilli paste. As a distinguished green chilli paste exporter in Oman and a reliable supplier in the UAE, we take pride in delivering the finest quality and flavor. Elevate your culinary experiences with our premium green chilli paste, crafted for discerning palates. Whether you're in Oman or the UAE, savor the richness and spiciness that defines our exceptional green chilli paste.

Trust Modern Food Products for an authentic taste that transcends borders, making us your preferred choice for green chilli paste in Oman and the UAE.

[soniez]

Spice Up Your Life – The Ultimate Guide to Making Homemade Red Chilli Pickle

Red chilli pickle is a beloved condiment in Indian cuisine, renowned for its fiery flavor and ability to add a punch to any meal.  Whether enjoyed with parathas, rice, or as a side to your favorite curry, red chilli pickle is a versatile and delicious addition to any dining table.  In this comprehensive guide, we will walk you through the steps to create your own homemade red chilli pickle, ensuring that you can enjoy this spicy delight whenever you desire.

The Art of Pickling Red Chillies

Ingredients:

Fresh red chillies

Mustard seeds

Fenugreek seeds

Asafoetida (hing)

Turmeric powder

Salt

Mustard oil

Vinegar

Method:

1.   Prepare the Chillies:

Wash the red chillies thoroughly and pat them dry.

Remove the stems and slice the chillies lengthwise into halves or quarters, depending on your preference.  Be sure to wear gloves to protect your hands from the fiery heat of the chillies.

2.   Dry Roast the Spices:

In a dry pan, lightly roast the mustard seeds and fenugreek seeds until fragrant.  Allow them to cool, then grind them into a coarse powder using a mortar and pestle or spice grinder.

3.   Prepare the Pickling Masala:

In a bowl, mix together the ground mustard seeds, fenugreek seeds, turmeric powder, asafoetida, and salt to taste.  This aromatic masala will form the base of your red chilli pickle.

4.   Marinate the Chillies:

Place the sliced red chillies in a clean, dry glass jar.

Add the pickling masala to the jar, ensuring that the chillies are well-coated with the spice mixture.

5.   Add Vinegar and Oil:

Pour enough vinegar into the jar to cover the chillies completely.

Heat mustard oil in a pan until it reaches smoking point, then allow it to cool slightly.  Pour the cooled mustard oil over the chillies until they are fully submerged.

6.   Let it Mature:

Seal the jar tightly and store it in a cool, dark place for at least a week to allow the flavors to meld and develop.  Your homemade red chilli pickle will continue to improve in flavor over time.

Why Make Your Own Red Chilli Pickle?

While there are many commercial varieties of red chilli pickle available in the market, making your own at home offers several distinct advantages:

1.   Freshness:  By making your own red chilli pickle, you can ensure that you are using the freshest ingredients available, resulting in a superior flavor and texture.

2.   Customization:  Homemade red chilli pickle allows you to tailor the level of spiciness and seasoning to suit your personal taste preferences.  You can experiment with different varieties of red chillies and spices to create a pickle that is uniquely yours.

3.   Quality Control:  When you make your own red chilli pickle, you have full control over the quality and purity of the ingredients used.  You can avoid additives, preservatives, and artificial colors commonly found in commercial products.

4.   Satisfaction:  There is a sense of satisfaction that comes from creating something delicious from scratch in your own kitchen.  Homemade red chilli pickle is a labor of love that you can proudly share with family and friends.

Red Chilli Pickle Supplier and Manufacturer in India

As a leading food product company in India, we take pride in offering high-quality red chilli pickle made from the finest ingredients sourced from trusted suppliers.  Our state-of-the-art food processing facilities ensure that our red chilli pickle is manufactured under strict hygiene and quality standards, preserving its freshness and flavor.

Whether you are a fan of traditional spicy pickles or prefer a milder, tangier flavor, our range of red chilli pickles caters to every palate.  From classic recipes to innovative twists, we strive to delight our customers with our diverse selection of pickled delights.

Spice Up Your Meals with Homemade Red Chilli Pickle

In conclusion, making homemade red chilli pickle is a rewarding culinary experience that allows you to savor the vibrant flavors of Indian cuisine in the comfort of your own home.  With just a few simple ingredients and some patience, you can create a mouthwatering condiment that will elevate any meal to new heights of deliciousness.

Whether you are a seasoned cook or a novice in the kitchen, making red chilli pickle is a fun and rewarding endeavor that is sure to impress your taste buds.  So why wait? Gather your ingredients, roll up your sleeves, and embark on a flavorful journey as you create your own homemade red chilli pickle.  Your taste buds will thank you!

[mffood-products]

Experience Authentic Thai Sauces – Taste the Difference!

Unlock the rich, authentic flavors of Thailand with MF Food’s premium sauces. From spicy Sambal Oelek Chili to savory Fish Sauce and Sweet & Sour delights, our sauces are perfect for drizzling, dipping, and cooking. Elevate your meals with our unique, delectable range, available in the Gulf Region and UK. Don’t miss out—add a burst of Thai taste to your dishes today!

Know more about our products please visit our webpage here :https://mf-food.com/thailand-sauces-manufacturing-company/

[askwhatsforlunch]

Pork Belly and Pak Choi Noodle Soup

Making this fragrant and tasty Pork Belly and Pak Choi Noodle Soup for dinner may take a bit a time, but it's well-worth the effort, I can assure you! Happy Saturday!

Ingredients (serves 3):

1 large garlic clove, minced

1 heaped tablespoon Ginger Paste 

2 tablespoons soy sauce

2 teaspoons Hot Pepper Sauce 

½ teaspoon freshly cracked black pepper

1 tablespoon sesame oil

1 heaped tablespoon pure honey

½ cup water

1 ½ tablespoon toasted sesame oil

1 thumb-sized piece fresh ginger

a large garlic clove, minced

half a red Garden Chilli 

2 beautiful pak choi

3 tablespoon soy sauce

2 tablespoon sweet soy sauce

1 tablespoon Nuoc mam (fish sauce)

5 cups water

90 grams/3 ounces large rice noodles

1 tablespoon demerara sugar

Preheat oven to 200°C/395°F.

Using a sharp knife, remove the thick pig skin from the pork belly, so you are left with a layer of fat. With the knife, score the fat in a criss-cross manner.

Combine minced garlic, Ginger Paste, soy sauce, Hot Pepper Sauce and black pepper in a small bowl. Stir in sesame oil and honey until well-blended. Generously rub ginger and soy mixture all over the pork belly.

Sit pork belly, fat-side up, into a roasting tin, and pour water at the bottom of the tin.

Place roasting tin into the hot oven, and roast, at 200°C/395°F, for 30 to 35 minutes, until golden brown on top.

Remove from the oven and allow to cool.

In a large wok, heat toasted sesame oil over medium-high heat.

Peel ginger, and cut it into very thin slices. Add to the wok, and fry, a couple of minutes. Add garlic, and cook, 1 minute more. 

Thinly slice Garden Chilli, and stir into the wok. Cook, a couple of minutes.

Thoroughly rinse pak choi under cold water.

Cut off and discard the bottom of the pak choi, and cut off the leaves, reserving for later. Chop white part of the pak choi, and stir into the wok. Cook, coating in oil and spices, about 5 minutes.

Deglaze with soy sauce, sweet soy sauce, and Nuoc Mam. Stir in water, and bring to the boil.

In a smaller pot, bring water to the boil.

Once boiling, stir in the rice noodles. Cook, 7 minutes.

Remove from the heat, drain the noodles, rinsing under cold water and plunge them in a bowl filled with ice water. Set aside.

Stir demerara sugar into the wok, until dissolved.

Finally, stir in reserved pak choi leaves, and cook until just wilted.

Once cool enough to handle, cut soy and ginger pork belly into thin slices.

Drain rice noodles and place a heap at the bottom of each of three shallow plates. Top with hot pak choi broth. Finally, scatter soy and ginger pork belly on top.

Serve Pork Belly and Pak Choi Noodle Soup immediately.

[liamthemarowak]

Jack is telling Liam to Lick Jeremy's dragon face for good luck.

Liam The Marowak and Jack the Cubone Belongs to me

Jeremy the Dragon belongs to jeremydragonprince94 on Deviantart

Pokemon Belongs to Nintendo and Game Freak

[veebaindia]

Discover the magic of Veeba's hot and sweet chilli sauce! This delightful condiment brings a unique blend of spicy and sweet flavours to your table. Perfect for dipping or drizzling, it adds a delightful kick to everything from appetizers to main courses.

Address: Office No. 101, 1st Floor, Pegasus One, (Inside IBIS Hotel Complex) Golf Course Road, Sector 53, Gurugram Haryana, 122002 Tel-01244653250

[i-may-be-an-emu]

guess who just bought some chilli and jalapeño chips to eat while watching hot from the hip in solidarity :]

[tubetrading]

Green Chilli Paste Exporter in Oman and Supplier in UAE | mfpindia

Explore the zest of Modern Food Products, your go-to destination for premium green chilli paste. As a distinguished green chilli paste exporter in Oman and a reliable supplier in the UAE, we take pride in delivering the finest quality and flavor. Elevate your culinary experiences with our premium green chilli paste, crafted for discerning palates. Whether you're in Oman or the UAE, savor the richness and spiciness that defines our exceptional green chilli paste.

Trust Modern Food Products for an authentic taste that transcends borders, making us your preferred choice for green chilli paste in Oman and the UAE.

[rajanjolly]

Green Chilli Sauce Recipe Homemade Green Chilli Hot Sauce Recipe Raj...

[qvietspvce]

aw yis making mac n cheese

[askwhatsforlunch]

Spicy Rum and Tomato Prawns

Tonight, we are watching the Death In Paradise Christmas Special, thus I cooked a something rather special, these beautiful Spicy Rum and Tomato Prawns for dinner! In spite of the cold air outside, it just feels like we have flown to Sainte-Marie for the night! Yesi!

Ingredients (serves 2):

1 thumb-sized piece fresh ginger

1 large garlic clove

¼ teaspoon fleur de sel or sea salt flakes

½ teaspoon Red Chilli Flakes

½ teaspoon Hot Pepper Sauce

1 tablespoon olive oil

2 tablespoons Ginger and Lime Rum

305 grams/ounces fresh prawns

1 tablespoon olive oil

1/3 Garden Chilli 

1 lime

3 Whole Peeled Tomatoes + 1/3 cup of their juice

1 heaped tablespoon dark muscavado sugar

2 tablespoons Ginger and Lime Rum

Peel ginger and garlic. Using the thin side of a box grater, grate both ginger and garlic. Spoon grated ginger and garlic into a medium bowl. Add fleur de sel, Red Chilli Flakes, Hot Pepper Sauce, olive oil and Ginger and Lime Rum. Give a good stir until well-combined. 

Peel prawns and add them to the bowl. Give a good stir to coat and mix into the marinade. 

Allow the prawns to marinate in the refrigerator, a couple of hours, giving a stir every now and then.

Heat olive oil in a large, nonstick skillet over medium-high heat. 

Thinly slice Garden Chilli.

Once the oil is hot, add sliced Chilli, and cook, 1 minute. Stir in the prawns, leaving out the marinade for the moment. Cook until bright pink, and starting to brown, about 4 minutes.

Thoroughly squeeze the juice of the lime over the prawns, and add reserved marinade. Cook, a couple of minutes more. 

Roughly chop Whole Peeled Tomatoes.

Stir them in, along with all their juice and muscavado sugar and Ginger and Lime Rum, and cook, another 5 minutes, until sauce just thickens.

Serve Spicy Rum and Tomato Prawns hot, with Coconut Rum Rice.

[ambercox]

Chicken Recipe - Spicy Fried Chicken with Chili Peppers

Spicy Fried Chicken with Chili Peppers. This Spicy Fried Chicken with Chili Peppers recipe is ideal for those who enjoy spicy foods. The chicken is fried until crispy and golden brown after being coated in a spicy breading. The addition of sliced chilli peppers increases the heat of the dish, making it a flavorful and filling meal.