h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

i just posted a reply to the kebab forum, and it got me thinking, how can I (or rather my girlfriend who is better at this sort of thing)create a chilli sauce which is just like the type you get at those late night caravans or kebab shops?

Not sure about the Chilli Sauce, but I would be interested in the Cheese Sauces that they have. Anyone? Anyone? (spoken like the roll call teacher in Ferris Bueller's Day Off)

Hmmmm, you are talking about the secret sauce........It is more than my life is worth, hmmmm, what the hell. The closest I got was using industrial tomato sauce, chilli powder, tobasco sauce, still not quite right but, the closest
BCNU - Crescent

Sorry gringo it will go to my grave with me. In fact I don't have a specific Chilli sauce because it depends for what style I am cooking, but my Ghanian recipe is so hot I only roll it out once a year and only then with a government health warning. But I'm sworn to secrecy by my ex-house mate on that one to. Sorry.

A quick approximation for the UK variant:Equal measures of ketchup, American mustard and chilli powder mushed together.
Works great on chicken, not really hot enough for any fattier meats.

cheers, i'll have to give it try, i have tried mixing tobasco and ketchup, and a few chillies and ketchup (generaly messing about) but it is never quite the same!

OK.......this IS NOT the chilie sauce you are looking for.....but with a little extrapolation, maybe it will work.

I was born in Albequerque, New Mexico....my parents lived there for 11 years. My father was a construction foreman and garnered this recipie for chilie from his crew. It has become a family traditional meal for us.

Forgive the approximate measurements.....it goes with the territory, as everyones taste is different.....also....keep in mind that GOOD chilie has a great flavor, and THEN the heat kicks in!

In a deep(and large) saucepan, add 4 Tablespoons of Olive oil(virgin preferred). To this add 1 large diced onion, 1(or more, if you like)heads of diced garlic, 3 large cayenne peppers and 3 jalepeño peppers.Saute on high heat until onions are "caramelised"(light browning of tips....and I recommend you turn on an exhast fan....and DON'T stand over the saucepan.....it WILL hurt!)

Once this is done, add approximately 2½ lbs. of ground beef' ½ can of American piss beer(not the dark stuff...it's too heavy!), and about 1/3 cup of vinegar(best used from a pepper jar) . Leave heat on high and brown ground beef. Once ground beef is browned, add 1 36 oz. can of tomato juice(actually, blended homecanned tomatoes is better....but they don't sell them at the store!) Turn heat down to simmer.

Add about 2 tablespoons of cillantro(coriander is the same spice....if you can't find either, oregano is a good substitute!)(not to sure of the spelling on those!), 3 bay leaves and 2 teaspoons of chilie powder(chilie powder is optional....how hot do you want it!)

If you wish to make chilie instead of chilie sauce, at this point add 1 small bag of dried red kidney beans(yes, I know, Pintos' are traditional....but not near as good!)

Cover and let simmer(adding water, as needed) for 3 to 5 hours.

DO NOT FOR, ANY REASON, ADD BLACK PEPPER OR SALT! You will be highly dissappointed!

NM