Originally posted by Catarinense You guys should try the Jiqui-taia pimenta from the  upper R. Negro (AM).  It's a dry pimenta they put on their otherwise bland fish - but it's like napalm to the taste buds.  Don't know the exact recipe, but it involves a pimenta process that is eventually dried and then ground.  I found out the hard way that it burns as bad going down as it does coming out...

Jiquitia, the fire ant


It's basically pepper crushed with salt.

Originally posted by Gringodude I couldn't keep my tongue away from the cold running water, I didn't drink it...

Edited by Amsterdam - 05 May 2012 at 12:18

Hey Agri... Any chance youre willing to share the Sriracha sauce recipe? Its my favorite! Even my preschooler, a hot sauce junkie in training likes sriracha ketchup.

Ive been trying to recreate this papaya buffalo sauce we had at a lunch place in the US... That kicked ass.

Sure Capybara here it is below.
Keep in mind this recipe is the Thai version and not the Huy Fong Sriracha rooster brand that they have in the USA. But very close if you play with it a bit.

Also the peppers are the secret, in Thailand they use Thai chillies which are also called birds Eye chilies, which I cannot get in my area but you can certainly use Cayenne peppers with malagueta peppers depending on the heat level that you want to achieve.
I myself use cayenne peppers and sometimes i will through in some malagueta a mix ratio of 75/25 or 80/20.

You will need 1 kg of peppers as mentioned above, 350 gram of garlic, 200 ml of vinegar, 400 ml of water, 450 gm of sugar ( you may need to add more when you finish and I will explain later ), 6 tablespoon of salt or more (depending on your taste ).

 Purée the first four ingredients together in a blender; strain the liquid  squeezing out as much liquid out of the pulp as you possibly can.

Add the rest of the ingredients into the  purée and bring the mixture to a boil over medium heat, stirring occasionally and then reduce to low heat for about 30-35 minutes.

If the sauce is too runny keep cooking it till you reduce the moister in it and get the right thickness ( it should be like ketchup consistency.

That should give you about a liter of sauce.

The sauce, when you taste it, should be sweet (this where you might want to add a bit more sugar ) with a garlic taste and then the heat follows it, very nice.

Be careful how thick you make it because as more water evaporates the more strong the pepper taste.

Good luck and let me know how you made out.

Ok, here is my Peri-Peri recipe.