Put all the ingredients into a pot and boil for about 5 minutes. Blend till smooth
Make 2 bottles.
This sauce limits ingredients to maximize spiciness of the Thunderstorm Pepper.
Add all ingredients to a pot and boil for about 5 mins. Blend till smooth.
Remove seeds from peppers, leave membrane for heat. Add all ingredients to a pan and bring to a boil. Boil about 5 minutes. Let cool, blend in a blender till smooth. Enjoy
This is a medium hot sauce, it will not set your mouth on fire, however it does have a slight kick. If you do not eat spicy food add only a few drops, otherwise add more to taste.
There has been so much popularity with the famous “Tabasco Hot Sauce” where the pepper is fermented and has a strong vinegar flavor the hides the actual pepper taste, that made me want to showcase the fresh pepper flavor with no fermentation so that the true pepper flavor comes through.
Remove seeds and leave membrane of tabasco peppers. Add along with all other ingredients except Xanthium Gum to pan. Bring to a boil and boil for 1 to 2 minutes. Let cool, put add to blender and blend. Strain through fine sieve trying to get the pulp through but leaving the pieces of skin. Put in jar and add Xanthium Gum to obtain desired thickness.
Add tomato paste to pan, add 1/2 cup of the water and mix till incorporated, then add another 1/2 cup and do the same till all but a little of the water is left (save about 3 tablespoons). Now add all the rest of the ingredients with the Xanthan Gum or Cornstarch and use the water left to mix in with it to avoid clumping then add it in. Mix everything till evenly incorporated. Heat to hot and steaming to pasteurize and this will also meld the spice flavors together. Add into Jars and keep in the refrigerator.
Most of this recipe was take from Hot Rod’s Recipes and slightly adjusted. Thanks to him for a great recipe to start with. https://www.hotrodsrecipes.com/copycat-taco-bell-hot-sauce
This recipe can be scaled up as needed. This recipe makes about 4 side dish servings. For more punch to the flavor, taste and add some additional garlic powder to you liking.
Set Instant Pot to sauté settings, add olive oil, garlic, and ginger. Saute for 1-2 minutes, then add rest of ingredients except salt along with water. Pressure cook on high for 55 mins and let pressure reduce naturally without venting. When depressurized, add in 1 tsp of salt and use stick blender to blend till at the desired consistency. Taste and add more salt to taste. These can be eaten with tortillas, made into tostadas or used as a side dish.
Wanted something quick to make with chicken thighs looked around several recipes and came up with this.
Add all ingredients into Instant Pot. Add chicken and mix around and submerge chicken in liquid as much as possible. Cook on high pressure for 10 mins. Let pressure naturally release. Chop and add on top of rice with salsa. Enjoy
This is an incredibly simple recipe and easy to make but is enjoyable and satisfying to eat. I first tasted this in a visit to China and wanted to try to reproduce it. Here is the recipe that I have come up with for 3 pancakes, enjoy.
Put Flour and Salt into a bowl and mix dry ingredients. Add boiling water and stir and mix together with fork till dough comes together. Separate into 3 balls and let rest for 30 mins. Roll out balls into disks and sprinkle 1/3 of the green onions on each. Roll up into a cigar shape with onions inside, then coil up cigar into a disk. Then roll out into a pancake and fry each pancake in 1 tablespoon of oil over medium high heat till browned and cooked.
Directions (Ready in less than 10 mins)
Mix ingredients 3-11 in a bowl. Cut stems off, slice up, and put asside. Cut up leaves. Heat pan and add oil, I used avocado oil since it is healthy and good for high temp. Add stems and fry for a couple of minutes. Add in leaves and fry till wilted. Put aside and pour sauce mixed together in bowl earlier into hot pan. Cook for about 2 minutes and pour over bok choy, then serve.
Put a layer of lemon pieces into the jar and sprinkle some of the salt on top of them, repeat, with a layer of lemons then the salt till the jar is full, then push down the lemons in the jar to squeeze out some of the juice and keep adding lemons with salt sprinkled on top till you have added and pushed down the lemons till the juice is completely covering the lemons in the jar. Then put a lid on and seal well. Turn the jar upside down after 12 hours. Then turn right side up and repeat this for a week. Then store in a cool place and after a few weeks they are ready and can stay good for months.