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 Post subject: Re: Beyond Tabasco and Siracha
PostPosted: Wed May 01, 2013 6:46 am 
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Joined: Tue Jan 06, 2009 3:54 pm
Posts: 1165
Location: New York
A nice article about the founder of Huy Fong Sriracha Sauce:

http://articles.latimes.com/2013/apr/12 ... n-20130414


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 Post subject: Re: Beyond Tabasco and Siracha
PostPosted: Wed May 01, 2013 11:06 am 
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Other than Siracha, peri-peri rub and plain thai peppers in salt, I keep Chili Garlic Paste, Harissa and Skhug.

Skhug is an Israeli/Yemeni hot sauce/paste. First spotted a local glatt kosher pita place, it took me months to run down a recipe because of the pronunciation which I just couldn't get right (s'khug, which I heard as skood). I prefer red skhug, but there is also a green skhug with a bunch of cilantro I haven't had a chance to try yet.

http://humus101.com/EN/2011/01/22/red-s ... d-a-story/

--Lisa


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