Posted: 11/16/2016 4:19:21 PM EDT
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The other day I spotted a jar of this chili paste at walmart. It's made by the same people that do sriracha sauce. It's basically pure chili paste. It has a nice flavor, not really hot but it has a little bite.
Anyone use this stuff for chili? It looks great for that but I haven't had a chance to try it out. |
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Quoted:
I've got the other kind that has a shitload of garlic in it. I haven't found a great use for it yet, its not great on food because its too thick. It would be good in a lot of Asian food recipes. I don't know if the flavor is quite right for chili though. This stuff doesn't have garlic in it. I have a jar of the garlic stuff and it's great in chili, tastes better than sriracha. The thing that caught my eye is that it's basically just crushed up chili peppers in a jar. Should be awesome for a batch of chili. I always wondered what flavor was lost by drying/powdering them. |
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Make your own -
Buy your favorite varieties of dried peppers in the Hispanic food section Break off the stems and dump what seeds will fall out Put in a pot with just enough water to keep them wet Simmer for maybe 10-15 minutes Drain and reserve liquid Puree and add enough liquid back to get the consistency you want Freeze the leftovers. I put a couple tablespoons in zip top snack bags or you can use ice trays. |
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Quoted:
Make your own - Buy your favorite varieties of dried peppers in the Hispanic food section Break off the stems and dump what seeds will fall out Put in a pot with just enough water to keep them wet Simmer for maybe 10-15 minutes Drain and reserve liquid Puree and add enough liquid back to get the consistency you want Freeze the leftovers. I put a couple tablespoons in zip top snack bags or you can use ice trays. You ought to run it through a strainer. 
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Quoted:
Make your own - Buy your favorite varieties of dried peppers in the Hispanic food section Break off the stems and dump what seeds will fall out Put in a pot with just enough water to keep them wet Simmer for maybe 10-15 minutes Drain and reserve liquid Puree and add enough liquid back to get the consistency you want Freeze the leftovers. I put a couple tablespoons in zip top snack bags or you can use ice trays. The advantage of this stuff is that it's fresh. Dunno exactly how it would affect the flavor in the end. I would guess that dried chilis have a different character. |