(Chili Pepper Sauce)
I have received a lot of questions about this particular sauce and after having tried and tested a number of variations I decided that the original recipe that first came to mind is still the best!
To achieve the 'wave' of chilli you taste, I use 4 different types of chilli...Serrano, Cayenne, Bird's Eye and Madame Jeanette (which provides the real kick!)
Having been tried and tested by a number of colleagues at work, the conclusion by most was that - it was a winner. (NOTE: I work for an International organisation and this was tasted - admittedly only as a dip on this occasion) by a number of people from all over the world (including, India, Mexico, and Thailand!)
I have since used this same sauce as topping for oven baked chicken fillet and myself and a few friends sampled this over dinner one one night and again, it surpassed expectations - quite simply it proved its versatility and produced a fantastic flavoursome meal!
Please check the IDEAS section at the top of this page for examples I have used this great versatile sauce for.
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