So, not only am I a huge fan of hot sauces and the super-hot variety of peppers (kind of obvious when you look at my recipes LOL), but I’mein also an aficionado of IPA style beers. The more hops, the better. Decided today to combine these and make a hot sauce with Reapers and a local Double IPA.

I received some Takara brand Shaoxing wine to try out.It is the best to chop the garlic and ginger but in here I used tubed ones for easier cooking. When you add them the oil will spit. Be careful. Recipe by Shampoo hat

This is a sweet yet spicy tomato sauce that I like to add to my chilli. You could put it on anything you wanted too really but it's a really good fit when mixed into a chilli I think. If you don't want the sweetness to it simply substitute the 9 roma tomatoes with 4 beefsteak tomatoes and leave out the brown sugar entirely. When prepping the peppers don't include the bell peppers' seeds into the mixture however, do include the habanero seeds.

My Pepper plants are getting ridiculous. They’re not even plants anymore, they’re trees. Well, maybe shrubs. But they’re inside, so they’re like redwoods. Normally, I just dehydrate the peppers and make chili flakes. But I decided to try a hot sauce. It’s edible, good even. Haha. The orange ones are habaneros and the red ones are what I believe to be regular, grocery store variety red peppers. I remember being pissed off about how expensive they were and I threw some in the garden. Then, those peppers started growing. They’re not spicy.

Pork belly blocks were on sale, so I tried serving it with my usual aromatic sauce with a bit of spiciness added.You can just let the pork simmer on its own, but check to make sure it's not poking out of the water to ensure it will be tender.Add hot water if needed. For 2 to 3 servings. Recipe by Chiton

I came up with this recipe as a break from my family's usual salmon dish. As the saying goes, variety is the spice of life. In this case, it's also really tasty.

This may be the most awesome dish I've ever made: it's spicy, sweet and tangy. There are quite a few steps and ingredients but it is well worth it. The saffron-berry rice compliments the vegetable sauce perfectly

This recipe was inspired by Vavras recipe for Country Salisbury Steak.Had never thought of combining stuffing packs with minced beef before, saw Vavras recipe and thought i would like to try it, also have never had meatloaf before so thought I would combine the two!

I've been wanting to try a taramind flavoured BBQ sauce to see how it compares to other BBQ sauces I've made. I am impressed with the results, here's how I made it:

I grow my own very hot chili peppers, so of course I wanted to try making some Tabasco sauce. I learned how to make this from a friend who cultivates habanero peppers.Definitely use gloves and turn on the ventilation fan while making this! You can use a blender instead of a mortar and pestle. It's also okay to add some garlic. Recipe by Arajin.

This recipe was inspired by a pineapple and habanero sauce/glaze I found at Costco made by a company named Robert Rothschild. It was absolutely delicious, but (being an aficionado of the “super-hots”) it just didn’t have the heat I love so decided to make my own with hotter peppers. Tastes almost exactly the same, but with a bigger heat kick.Pour it over cream cheese and serve with crackers. A great marinade for chicken or glaze for fish. And (believe it or not) absolutely amazing on vanilla bean ice cream.

All of the tomatoes I use from my garden. I have been making this for many years