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Author Topic: Chilli sauces  (read 9,125 times)

AI Summary
The discussion revolves around recommendations for chili sauces that are hotter than Tabasco but not excessively spicy, with a preference for sauces that are not too salty or vinegary. Suggestions include Way-On chili oil for Chinese dishes, Sriracha sweet hot sauce for dips, and a Ghanaian sauce called Shito, which is noted for its heat and shrimp flavor. Additionally, a simple recipe for a sweet chili dip using cream cheese is shared, along with a quick prawn dish featuring coconut milk and sweet chili sauce.

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Offline fried

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Chilli sauces
« on: October 03, 2014, 11:43 AM »
Does anyone have any chilli sauce recommendations?

I'm looking for something that will be used in a lot of different cooking and maybe a splash as a dip. It needs to be hotter than a tabasco sauce, but not some Insanity type stuff. Nice taste too.

I also don't like sauces that are too vinegary or too salty. I picked up a bottle of Nando's extra hot piri-piri sauce yesterday as I spotted it in my local asian shop, this is far too salty and wouldn't be hot enough in a recipe.

I've got Mr naga on my list to try, but are there any easier to source products ( I have family visiting from the U.K, so I'm going to try to get them to find it).

Thanks.
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Offline Peripatetic Phil

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Re: Chilli sauces
« Reply #1 on: October 03, 2014, 11:56 AM »
Personally can't stand chilli sauces for the very reason you state (vinegar) so I use Way-On chilli oil with shrimps or with scallops; may not be suitable for what you want it for, but for Chinese cuisine it is unbeatable.
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Offline fried

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Re: Chilli sauces
« Reply #2 on: October 03, 2014, 12:17 PM »
Chilli oil might be an idea. How does the shrimp/scallop flavour work with chicken/ pork/ beef etc? I imagine like a fish sauce would.
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Offline Peripatetic Phil

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Re: Chilli sauces
« Reply #3 on: October 03, 2014, 12:19 PM »
It's very mild, so doesn't swamp anything (not even chicken) but adds a certain je ne sais quoi to the chilli; without the seafood element, I find chilli oil can be too "raw".

** Phil.
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Offline fried

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Re: Chilli sauces
« Reply #4 on: October 03, 2014, 12:26 PM »
Cheers, I might have a wander down to the Chinese area and see if I can find some.
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Offline Les

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Re: Chilli sauces
« Reply #5 on: October 03, 2014, 12:36 PM »
sriracha sweet hot sauce
This is the sauce I use for dips and things,
It's not to hot.
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Offline noble ox

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Re: Chilli sauces
« Reply #6 on: October 03, 2014, 12:42 PM »
There is a sauce from Ghana called wait for it SHITO its hot and shrimpy google it
also never fails to raise a laugh in the kitchen ;D
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Offline Onions

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Re: Chilli sauces
« Reply #7 on: October 03, 2014, 12:43 PM »
Antidote to ebola?! LOL
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Offline fried

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Re: Chilli sauces
« Reply #8 on: October 03, 2014, 12:52 PM »
Quote from: noble ox on October 03, 2014, 12:42 PM
There is a sauce from Ghana called wait for it SHITO its hot and shrimpy google it
also never fails to raise a laugh in the kitchen ;D

Now that I must find ;D
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Offline noble ox

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Re: Chilli sauces
« Reply #9 on: October 03, 2014, 12:56 PM »
Its a very old recipe and a good sauce for any seafood currys
I like it with plain rice ;D
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