Comments on: Preserving The Chili Pepper Harvest: Chinese Chile-Garlic Sauce

By: Brad

Brad — Mon, 20 Jun 2011 08:12:35 +0000

This is really good. I made it with normal long red chillies and it’s not too hot. Tastes great. Thanks

By: Bob LaGatta

Bob LaGatta — Sun, 09 Nov 2008 07:32:48 +0000

I don’t know on how I stumbled upon this cooking blog., All I know is that I’d better check out the archives for a good read. Ha-ha! Just droppin’ to say hi!
Oh. You might want to check this out: http://www.technocooks.com for uhm…a different “menu.”

By: Harry

Harry — Wed, 08 Oct 2008 01:32:07 +0000

Barbara – can this be made with dried chilies and if so, how?

Thanks.

By: Brett

Brett — Tue, 07 Oct 2008 10:14:30 +0000

Great post.

By: Barbara

Barbara — Mon, 06 Oct 2008 14:05:23 +0000

B–give this chili garlic sauce a shot. Yours won’t be so spicy, but it will still be good. Don’t steam your chilies first, though, this is supposed to be chunky.

Laura–

I just grow my Thai basil like I grow regular basil–I keep it barely damp all summer, then it does fine. If you keep it really wet, the roots will tend to want to rot, and the flavor will not be as intense in the leaves. I also plant it in really rich soil, with lots of compost and manure.