Alizee Z asked:

I am a big big fan of enchilada, It’s the first time I tried to check on the recipe because I finally decided to make one.. And surprisingly, that secret blend of recipe was: tomato sauce + chili pepper + cocoa? WHoa! poor taste buds, I never saw it coming! Has anyone tried and cook w/o COcoa? Is it really necessary. I’m scared man.

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I have been growing a thai ornamental pepper plant for a while and ive picked lots of small peppers (less than an inch big) and dried them. I have under 20. I want to make a mini batch of hot sauce with them but im not sure how..

They are super hot (50,000+ scolenes) and you can tell just by biting into one (OUCH!).

So does anyone have any good hot hot recipes for my peppers?

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Will I get fat if I drink a lot of hot sauce?

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The recipe had chili sauce, vinegar, red onion, bell pepper ground turkey. I cant find my cook book White Trash Cooking by Ernest Mathew Mickler

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tropicalfreakfla asked:

Curious as to why Chile Peppers are dried? Can anyone provide any history? Are there any wives tales behind having a ristra?

Anyone know about the Scoville scale? Why and How it was used?

Thanks….

Jimi A asked:

Wondering if anyone knows how to make Frank’s Hot Sauce from scratch…portions, type of peppers, etc?
Ingredients on the bottle say…Aged Cayenne Red Peppers, Vinegar, Water, Salt and Garlic Powder, guess I can try that recipe and play with these ingredients.

I know a lot of people have already asked if there’s a difference between cayenne pepper and chili pepper but I want to know if I can substitute one for the other? I don’t have cayenne pepper and a barbeque sauce recipe calls for it, can I just use chili pepper instead or will it make the barbeque sauce taste weird or different?

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heartiesboyyyy asked:

I was wondering if Hot Sauce is bad for diets. Theres this one specific Asian hot sauce that I absolutely love, its the Rooster Sauce logo one that almost every Asian restaurant has on their table. Is it bad for a diet? I use tons of it.

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mevlana asked:

this was my mom’s recipe (she is dead now)and it was very good and very mild sauce, good on hot dogs, kind of sweet.

Chili Sauce

1 Bushel of tomatoes
3 mangoes
2 banana peppers
½ hot pepper
1 ½ stalks of celery
5 lbs onions
salt, cinnamon and ground cloves
2 tsp. mixed pickling spices (in a strainer bag or cheesecloth)
2 cloves garlic
½ box brown sugar
¾ qt. white vinegar

that is all I could find of the recipe…

not exactly sure of the amounts of the salt, cinnamon and ground cloves…

I have a feeling the celery is 1 1/2 bunches not sticks.

we had a garden so not sure how many tomatoes in a bushel?

3/4 qt is how much cups?

She cooked it in a very large pot (20qt?).

I think she blanched the tomatoes and then put them thru a twirly sieve thingy that squished them and left the skins behind. what is the name of the twirly sieve thingy?
thanks lots of l…that is some help..yes a food mill..that was it.
mee maw, thanks I did wonder about the mangoes, because we never bought any wierd stuff, but we did grow sweet peppers and she maybe did call them mangoes…
sorry, that was mrs. momma who came up with the mangoes are really bell peppers idea..thanks..I had forgotten her calling them that and the mangoes had me scratching my head..
mee maw, thanks for the smaller recipe to try..will substitute bell pepper for the mangoes..I believe that my mom did call bell peppers mangoes, now that mrs momma reminded me of that…..
note- I could be wrong on the food mill..could have been used for tomato sauce….
yep, we are from ohio…good guess lots_of_ l..

Deacon101_98 asked:

I’ve been trying to make buffalo wing sauce. The butter and the hot sauce separates when left alone. Is this normal? How do I keep that from happening?