It could well be that the chili sauce was more along the line of a salsa than a sauce if it had texture.

CC

Welcome aboard...look forward to the collaboration.

CC

Hi Mark -

I finally tracked down that link with the Balti spice recipe .

http://recipes.chef2chef.net/recipe-indexa/arc-143.htm


CC

There are literally hundreds of chili sauces sold in retail outlets in North America - here is a link which might prove to be useful .

http://www.all-chili.com/hot-sauce.html

CC

Hmmmmm...
Spectacular photos of Darth's " spectacular base " - there is a joke there some where !!! 

Hi JB ,
I concur withe Pete's findings , the aromatic spices ( in particular star anise ) are far too over-powering .

CC

Hi Nige ,
Have you tried looking for coriander in Spain by its other traditional name....cilantro ?

CC

I have a commercial grade gas wok in my kitchen....it is not so much the size of the wok , pan or the heat but rather the volume to be prepared in relation to the former . Good results can be achieved on smaller burners utilizing less volume of ingredients.

Utilizing an excellent base sauce ( I use Darths & Bruce Edwards ) is the way to go . There are numerous spice blends on this forum that you can try and of course the addition of spiced oil is key to that elusive flavor . Good hunting !

CC

I use coconut powder to achieve a creamier texture...works well...tastes great .

CC