so… hungry…
For eggs and soups I like Goya hot sauce.
Those Thai chilies are amazing!
So… hungry… again…
Marinated shawarma in a Dürüm roll, with chilisauce & soft, smooth, hummus…
:o
just trying to irritate Kristoffer:D
the Willie Swords hot sauce recipe
I dont mind sharing this with you guys:
4 ripe tomatoes(cut em up in to chunks)
2 medium sized white onions(chop em up)
4 serrano peppers(roast them in the toaster oven till the skin gets a bit chared)
2 dried ancho chili peppers( boil them until the outer layer of skin can be peeled off and you have left the pulp. De-seed it also, and discard the seeds and the outer skin)
3 cloves of garlic(good size, NOT a whole bulb)
1 tsp of salt
a pinch of cumin
Combine all ingredients in to a blender or cuisinart and puree’.
now here is the trick. let this stuff settle and blend in naturally in the refridgerator.(a day)
its good shtuff:cool:
Actually, that sounds rather good.
Never make my own hot sauce- but with chili, I’ll usually use a thick beef steak, never hamburg.
What I do is pound a bunch of peppers into the meat first, let it set, then sear it, cut it up, etc. Not too shabby. 
Yummo!
Willow Sword’s soure sounds Tex-Mexiciuos! 
I also love Thai Green Curry with Chicken or shrimp. I have also tried an Indoneisian dish that is like this:
You pound some red hot chili peppers and smear it sparingly (seed and all) on a whole sardine. Add some sea salt and wrap it with some bananas leaves. Grill it. When you put the fish in your mouth, your tongue would immediately go num. That’s the hottest stuff ever that I have ever tasted. You just tear and sweat. :o Thank God for ice water.
BTW, always help to have very sweet desert after.
Mantis108
to expond on the recipe i shared
if you do make it and it seems as though it is too pastey. then just add a cup of the water you used to boil the ancho peepers in. it will be real dark and have that ancho taste.
As the thai green curry goes (gang Keow wan is what the Thai people call that) it is some good stuff. Thai food is my specialty.
TWS
Hot Sauce!
Yea, we totally need a thread here on hot sauce. This news item made me see our oversight. I’m not a big fan of Sriracha, but I will use it sometimes.
Southern California city: Odor from Sriracha chili sauce plant a nuisance
Sriracha chili sauce is produced at the Huy Fong Foods factory in Irwindale, Calif., on Tuesday, Oct 29, 2013. (AP Photo/Nick Ut)
By JOHN ROGERS
ASSOCIATED PRESS
October 30, 2013, 9:28 AM
IRWINDALE — It looked like things were really starting to heat up for this little Southern California factory town when the maker of the Sriracha chili sauce known the world over decided to open a sprawling 650,000-square-foot factory within its borders.
Getting the jobs and economic boost was great. Getting a whiff of the sauce being made wasn’t, at least for a few Irwindale residents. So much so that the city is now suing Huy Fong Foods, seeking to shut down production at the 2-year-old plant until its operators make the smell go away.
“It’s like having a plate of chili peppers shoved right in your face,” said Ruby Sanchez, who lives almost directly across the street from the shiny, new $40 million plant where some 100 million pounds of peppers a year are processed into Sriracha and two other popular Asian food sauces.
As many as 40 trucks a day pull up to unload red hot chili peppers by the millions. Each plump, vine-ripened jalapeno pepper from central California then goes inside on a conveyor belt where it is washed, mixed with garlic and a few other ingredients and roasted. The pungent smell of peppers and garlic fumes is sent through a carbon-based filtration system that dissipates them before they leave the building, but not nearly enough say residents.
“Whenever the wind blows that chili and garlic and whatever else is in it, it’s very, very, very strong,” Sanchez said. “It makes you cough.”
Down the street, her neighbor Rafael Gomez said it not only makes him and his kids cough and sneeze, but gives them headaches, burns their throats and makes their eyes water.
If the kids and their dog are playing in the backyard, he brings them inside. If the windows are open, he closes them.
“I smelled it a half a mile away the other day when I was picking my kids up at school,” he said.
The odor is only there for about three months, during the California jalapeno pepper harvest season, which stretches from August to about the end of October or first week of November.
“This is the time, as they are crushing the chilis and mixing them with the other ingredients, that the odors really come out,” said City Attorney Frank Galante, adding Irwindale officials have gotten numerous complaints.
City officials met with company executives earlier this month and, although both sides say the meeting was cordial, the company balked at shelling out what it said would be $600,000 to put in a new filtration system it doesn’t believe it needs. As company officials were looking into other alternatives, said director of operations Adam Holliday, the city sued. The case goes to court on Thursday.
“We don’t think it should have ever come to this,” Holliday said.
In one respect, Huy Fong is a victim of its amazing success.
Company founder David Tran started cooking up his signature product in a bucket in 1980 and delivering it by van to a handful of customers. The company quickly grew and he moved it to a factory in the nearby city of Rosemead. When it outgrew that facility two years ago he came to Irwindale, bringing about 60 full-time jobs and 200 more seasonal ones to the city of about 1,400 people.
He says his privately held business took in about $85 million last year.
His recipe for Sriracha is so simple that the Vietnamese immigrant has never bothered to conceal it: chili pepper, garlic, salt, sugar and vinegar.
“You could make it yourself at home,” he told a visitor during a tour of the plant on Tuesday. But, he added with a twinkle in his eye, not nearly as well as he can.
The secret, he said, is in getting the freshest peppers possible and processing them immediately.
The result is a sauce so fiercely hot it makes Tabasco and Picante seem mild, though to those with fireproof palates and iron stomachs it is strangely addicting. Thirty-three years after Tran turned out his first bucketful, Sriracha’s little plastic squeeze bottles with their distinctive green caps are ubiquitous in restaurants and home pantries around the world.
Even Galante, who is suing Huy Fong Foods, speaks highly of the sauce.
“It is a good product. The city has no issue with the product,” he said. “They just want them to upgrade, as good neighbors, and not negatively affect the residents.”
I’m a classic Tabasco man, personally, although I used to be into this hot sauce called Scorned Woman.
I’m a big Cholula hot sauce fan. It’s great by itself but it’s really awesome when mixed with ranch dressing and used on salads and chicken wraps. Yummy!!!
The looming Sriracha shortage
Surely, this be one of the horsemen of the apocalypse.
Sriracha shortage? Maker says CA holding up shipments
The Associated Press
15 hours ago
LUCY NICHOLSON / REUTERS
The maker of Sriracha hot chili sauce says it can’t ship more of the sauce until mid-January because of California health department rules.
LOS ANGELES — The Southern California-based maker of Sriracha says it can’t ship any more of its popular hot sauces to food distributors until next month because the state Department of Public Health is now enforcing stricter guidelines.
The Los Angeles Times reported Wednesday that Huy Fong Foods says the regulations require the sauces be held for 35 days before they are shipped.
Suppliers are already worried about the effect on their businesses because they won’t be able to restock until mid-January.
The action is the company’s second setback in recent weeks. It’s being sued by the Los Angeles suburb of Irwindale for filling its air with eye-burning odors from its pepper-grinding sauce operation.
Last month, a judge ordered Huy Fong to stop producing the odors until air-quality experts can determine how to mitigate them.
Pepper grinding operations at the plant have concluded until next year.
Told ya it was a horseman of the apocalypse. The Srirachapocalypse!
With the dry spell we’ve been having in California, we might have to ration water this year. Rationing water and Sriracha?! Times are tough. 
Photo by jewelee208 via Instagram
Stop the chili paste presses: a Glendale market is limiting customers to one bottle of Sriracha each, just weeks after a judge ordered the company that makes the hot sauce to stop stinking up Irwindale.
HK Market, a Korean specialty grocer on Pacific Avenue in Glendale, has jugs of the embattled rooster sauce priced at $3.99, but with a bold black and white sign proclaiming “Limt 1 ea.”
We called HK Market this morning and an employee said that the store is rationing Sriracha purchases because they’re worried about running out, but wouldn’t go into any further detail.
Whether this will be a wider trend remains to be seen. But just to be safe, we’re going to go to Vons now and buy every single bottle on the shelf.
Sriracha maker Huy Fong Foods brews the beloved sweet-and-spicy chili paste at a factory in Irwindale. But after a chorus of local complaints that an overwhelming stench of fermenting chilis was ruining the neighborhood, a judge recently ordered the company to stop doing whatever it’s doing that makes Irwindale smell bad.
Huy Fong, which started in Chinatown in 1980, sold over $60 million worth of the hot **** sauce last year alone.
Update on the Srirachapocalypse.
I can still find Sriracha as a condiment in many of the restaurants around here. I haven’t gone shopping for it though as I don’t use it at home. Is there really a shortage now?
Sriracha Factory Irritates Some California Noses, but Entices Politicians
By IAN LOVETT MAY 13, 2014
Politicians Enter Fight Over Hot Sauce
Credit Emily Berl for The New York Times
@UC_Newsroom
IRWINDALE, Calif. Until a few months ago, Sriracha was a mere hot sauce, offering a spicy kick to eggs, soup, grilled cheese or a Bloody Mary.
But since this small, industrial city east of Los Angeles began taking legal action against the Sriracha factory here responding to complaints from residents about the strong scent of chiles this trendy hot sauce has turned from a culinary symbol into a political one for business leaders and Republicans who have long complained that California is hostile to industry.
Why do you hate me? David Tran, whose company makes Sriracha, asked at the last City Council meeting here. Why do you want to shut me down?
The Irwindale City Council could take a step toward doing just that on Wednesday, when it is scheduled to vote on whether to declare the Huy Fong Foods factory a public nuisance. The move, which would threaten the place where every bottle of Sriracha is made, follows a lawsuit the city filed last fall to try to force Mr. Tran to stop the smell from pervading local neighborhoods. A judge granted a preliminary injunction, but so far Mr. Tran has refused to take any action.
I work face to the chile for 34 years, said Mr. Tran, 68, who emigrated from Vietnam in 1979 and started making Sriracha in 1980 in a tiny warehouse in downtown Los Angeles. Born in the year of the rooster in the Chinese zodiac, he stuck the bird on his bottle. Why am I still here? he said in an interview. Maybe I should have died already.
To local residents, the problem with the Sriracha factory is one of overwhelming odors. When the factory is grinding chiles in the fall, the scent of red jalapeños so sweet once bottled blows through town like a malevolent wind. Residents say that the chile-laced air burns their eyes and noses, causes coughing fits, and forces them to take cover indoors.
But the prospect that officials may force the closing of Huy Fong Foods, which produces about 20 million bottles of the sauce each year, has taken people by surprise. The 650,000-square-foot factory employs about 70 full-time workers and around 200 during chile season, when up to 40 truckloads of fresh peppers arrive each day from Ventura County, north of Los Angeles. The chiles are ground that same day, part of a round-the-clock operation.
We never thought it should get this far, frankly, said Fred Galante, the Irwindale city attorney. Since September, they really have not done a thing about it. We just wanted to avoid having the same problem come up again this year when they start grinding chiles again in August.
But this is an election year, and the matter has escalated, with politicians from other states descending on Irwindale to promise a more welcoming environment to Mr. Tran if he is willing to relocate. Republican candidates in California have also seized on the plight of the popular hot sauce.
Sriracha is a symbol of a much bigger and very unfortunate trend in California of businesses leaving and political leaders not seeming to care, said Neel Kashkari, a moderate Republican running for governor this year against the Democratic incumbent, Gov. Jerry Brown. Mr. Kashkari added a button to his website that invites supporters to sign a petition to Stand With Sriracha (and to show their love of the sauce by donating $7 to his campaign).
Mr. Tran said he did not plan to move the operation elsewhere, not only because of the cost of building a new factory, but because he would have to find a new supplier of chiles.
Other cities say, Irwindale is not friendly, come to my city, he said. Other states say, California is not friendly, come to my state. Other countries say, U.S.A. is not friendly, come back here.
Mr. Tran sighed, adding, Im not sure why the U.S.A. lets local government do stupid things like this.
Despite the complaints from neighbors, Mr. Tran denied that the smell was a serious problem. He said that the factory was already equipped with air filters, and that he did not plan to make any changes until the city directed him in what to do. Mr. Galante, the city attorney, in turn, said Irwindale was not in a position to tell them how to fix it. He suggested that the company hire a consultant.
Instead, Huy Fong Foods has begun offering tours of its $30 million factory, which opened in 2012, in an effort to establish that the fumes are mild and harmless.
One neighbor, Lisa Cordero, 47, was out walking with a friend one night last fall when they both began coughing. Her friend asked if the fumes were toxic. No, those are chiles, said Ms. Cordero, who has asthma and recognizes the smell from her mothers kitchen growing up. The two women cut their walk short.
Ms. Cordero said she kept her French doors shut, even on hot days, for the duration of the grinding season. If you opened the door, you could smell it, she said. I was gagging over here.
Recent Comments
Flyer
6 days ago
I love this stuff! I hope something happens that will allow the maker of Saricha to continue his operations either in the existing plant or…
Mike H
6 days ago
So GOP shouts on “States Rights!” and “Local Control!” from the rooftops, and then when a city shows a little local discretion in response…
Gio
6 days ago
If (as noted in other comments) the complaints are coming from 4 or 6 households, the State should:- buy the homes- offer them to homeless…
California officials have implored the company to remain here. And The Los Angeles Times ran an editorial last month, with the headline For Californias sake, Irwindale needs to save its Sriracha plant, that accused the city of intransigence.
Democrats have defended the state as a good place to do business. Representative Tony Cárdenas, a Democrat from Los Angeles, offered up his own district if Mr. Tran decided to leave Irwindale.
People criticize Los Angeles and California for being too regulated, but I dont think this is about regulations pushing Sriracha out, Mr. Cárdenas said. The issue is that certain elected officials are not willing to be fair and honest with the business owner.
Mr. Cárdenas is not the only one who has offered his district as a next destination for Sriracha. A coalition of Texas lawmakers arrived at the factory on Monday to make their case for expanding the business to Texas, if not relocating the entire operation. More Texas lawmakers are set to arrive next week.
Sriracha may not be welcome in California, but youd be welcomed with open arms and eager taste buds in Texas, Senator Ted Cruz, Republican of Texas, posted on Twitter (though he was not part of the Texas delegation in Irwindale).
Mr. Tran acknowledges that the city has the power to shut him down, but he has not made any plans for what he might do if that happens.
Hes very frustrated, said Donna Lam, the executive operations officer for Huy Fong Foods and Mr. Trans sister-in-law. I think a lot of people just see this as what it is. For him its something deeper in his mind, he believes that theyre not all real problems.
Mr. Tran seemed not to want to face the possibility of his factorys closing.
What can I do? Mr. Tran asked. Next season, you can come, and you get an answer about how strong the smell is.
I see them at stores, and it doesn’t SEEM like there’s a shortage.
I like it but only use it as a cooking ingredient. It’s great that way. But if I use it as a condiment it makes my face itch for some reason.
[QUOTE=GeneChing;1268702]I can still find Sriracha as a condiment in many of the restaurants around here. I haven’t gone shopping for it though as I don’t use it at home. Is there really a shortage now?[/QUOTE]
Haven’t tried this yet, but looks reasonable.
Thai Sriracha Sauce
¾ pound red jalepeno pepper, roughly chopped
3 cloves garlic, roughly chopped
2 Tablespoons brown sugar
1½ teaspoon Kosher or sea salt
cup distilled white vinegar
Place jalapenos, garlic, sugar, and salt in bowl of a food processor (or you can use an immersion blender to mix). Mix until chillies are very finely chopped, almost a paste. Transfer mixture to a clean jar, cover, and let sit at room temperature. Check jar each day for fermentation. You can tell fermentation is happening when little bubbles start forming at bottom of jar, about 3-5 days. Stir contents each day, continuing to let ferment until chillies are no longer rising in volume, an additional 2-3 days.
Then pour the chilli mixture to a blender, add in white vinegar, and puree until completely smooth, 1-3 minutes. Transfer to a mesh strainer and strain the mixture over a bowl, use a rubber spatula to push through as much pulp as possible, only seeded and larger pieces of chilies should remain in strainer. Bring mixture to a boil, reduce heat, and simmer until sauce thickens and clings to a spoon, 5 to 10 minutes. Transfer to a glass jar and refrigerate.
Tons of rooster where I’m at. They still shut down? I never noticed any sort of decline in stock.
Busha Browne’s Pukka Hot Pepper Sauce; w/ crushed scotch bonnet pepper is where it’s at (Jamaican style.)
[QUOTE=Syn7;1268749]Tons of rooster where I’m at. They still shut down? I never noticed any sort of decline in stock.[/QUOTE]
I love me some cock sauce. Oh, wait, that didn’t come out right. 
Bwaahahahahaha!!!
Seriously though, I heard they were invited to move to Texas. I asked professor Google and found this.
BTW, there’s still plenty of the rooster where I live as well. Just to be safe I think I’ll buy a few extra bottles next time I’m at the store.
Edit: Just so y’all don’t think I’m a total freak. This is the kind of cock sauce I’m talking about. Today’s breakfast of champions. Spinach, egg, cheese on a whole wheat tortilla with some rooster to liven it up a little.
I think any shortage would depend on where you live really. But I find in most areas I’ve lived, this is too hot for most to buy. Which is good for me, because this is bare minimum for anything that may even begin to trigger my heat receptors. I don’t think there will be any major shortage, Americans are pussies when it comes to spicy food. Now if I could find a good local supply of dried but jolokia…
I want to brew a ghost pepper and chocolate imperial stout…mmmm that will be delicious
[QUOTE=SoCo KungFu;1269137]I want to brew a ghost pepper and chocolate imperial stout…mmmm that will be delicious[/QUOTE]
You’ve got balls that clank don’t you? lol
I like some hot sauce but I don’t go any where near the ghost pepper. Brutal!!!