Fxxxn awesome!!! Looks perfect.
OB's IRIE SAUCE (1 Viewer)
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myquestoyota
SILVER Star
Made a batch of chicken peanut stew last night for dinner and snuck in a splot of OB's. Then I added more to mine at the table. The rest of them don't care for the heat but I think it's the best thing to ever happen to this dish. The flavor was exactly what it needed to put it over the top. Absolutely fantastic. Thanks IRIEOB1!!
Recipe upon request
Recipe upon request
Sounds great. Pics if any and recipe please.
myquestoyota
SILVER Star
I thought about pics but it was too late and usually pictures of soup or stew never do it justice.
Here is the recipe:
I use frozen, boneless chicken breasts or thighs and cut them up after I brown them. And I usually use more peanut butter than it calls for. I have used chunky peanut butter for more of the peanut taste. I have also started putting rice in when feeding more people or for variety,
CHICKEN AND PEANUT STEW
1 ½ lbs skinless, boneless chicken breasts or thighs
¼ cup finely chopped shallots (or sweet onions)
2 stalks celery, chopped
1 carrot, coarsely chopped
2 tsp olive oil
2 tblsp curry powder
1 cup beer
4 cloves garlic, minced (I prefer at least one whole bulb)
2 bay leaves
3 large tomatoes, chopped (optional)
1 15 oz can sliced Italian style stewed tomatoes
1 chili pepper, seeded and chopped (I use an Anaheim pepper, good flavor, very little if any heat)
2 tblsp chopped parsley
½ cup peanut butter mixed with ½ cup warm chicken stock (I use at least half a cup of peanut butter)
1 tblsp salt
4 cups chicken stock (or however much it looks like you want for consistency, I use ½ to ¾ that much usually)
4 tblsp chopped cilantro
If you want rice;
However much cooked rice you would like to add, if you so choose
In a large non-stick sauté pan, sear chicken breasts for one minute on each side over high heat, and set aside. In the same pan, sauté shallots, celery, and carrot in one tablespoon oil for about 5 minutes over a low flame until softened. Sprinkle in the curry powder and toss to mix well. Slowly add the beer and continue stirring as the curry begins to thicken. Remove from the heat.
In a large stockpot, sauté garlic in the remaining oil over medium heat for a minute, until garlic begins to brown. Add chicken (I cut it into bite size pieces at this point), bay leaves and tomatoes (I use a can of sliced stewed tomatoes and a couple of diced fresh ones), and simmer for twenty minutes, stirring occasionally. Add the curry mixture to the chicken and tomatoes, followed by the chili pepper, parsley, peanut butter and salt. When all is well mixed, add stock and simmer, covered for 30 minutes. Remove and discard bay leaf. Sprinkle in cilantro and serve. Serves eight.
At this point you can add as much cooked rice as you want. I really haven't timed it with uncooked rice but there's no reason it wouldn't work, if you cooked it long enough
Here is the recipe:
I use frozen, boneless chicken breasts or thighs and cut them up after I brown them. And I usually use more peanut butter than it calls for. I have used chunky peanut butter for more of the peanut taste. I have also started putting rice in when feeding more people or for variety,
CHICKEN AND PEANUT STEW
1 ½ lbs skinless, boneless chicken breasts or thighs
¼ cup finely chopped shallots (or sweet onions)
2 stalks celery, chopped
1 carrot, coarsely chopped
2 tsp olive oil
2 tblsp curry powder
1 cup beer
4 cloves garlic, minced (I prefer at least one whole bulb)
2 bay leaves
3 large tomatoes, chopped (optional)
1 15 oz can sliced Italian style stewed tomatoes
1 chili pepper, seeded and chopped (I use an Anaheim pepper, good flavor, very little if any heat)
2 tblsp chopped parsley
½ cup peanut butter mixed with ½ cup warm chicken stock (I use at least half a cup of peanut butter)
1 tblsp salt
4 cups chicken stock (or however much it looks like you want for consistency, I use ½ to ¾ that much usually)
4 tblsp chopped cilantro
If you want rice;
However much cooked rice you would like to add, if you so choose
In a large non-stick sauté pan, sear chicken breasts for one minute on each side over high heat, and set aside. In the same pan, sauté shallots, celery, and carrot in one tablespoon oil for about 5 minutes over a low flame until softened. Sprinkle in the curry powder and toss to mix well. Slowly add the beer and continue stirring as the curry begins to thicken. Remove from the heat.
In a large stockpot, sauté garlic in the remaining oil over medium heat for a minute, until garlic begins to brown. Add chicken (I cut it into bite size pieces at this point), bay leaves and tomatoes (I use a can of sliced stewed tomatoes and a couple of diced fresh ones), and simmer for twenty minutes, stirring occasionally. Add the curry mixture to the chicken and tomatoes, followed by the chili pepper, parsley, peanut butter and salt. When all is well mixed, add stock and simmer, covered for 30 minutes. Remove and discard bay leaf. Sprinkle in cilantro and serve. Serves eight.
At this point you can add as much cooked rice as you want. I really haven't timed it with uncooked rice but there's no reason it wouldn't work, if you cooked it long enough
Super stoked!!! Just found out that we won two 2nd place & a 1st place in a hot sauce competition.
BIG thank you, too all who have enjoyed our pepper sauce.
One love & Cheers.
^ Congratulations!
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S, Looks like it was a "HEATED" competition... 
J
J
sterling
SILVER Star
What do you guys think? OB's on the go.
back in the day before hot peppers became widely available I carried a small plastic vile of either wild pequin or chiltepin peppers with me everywhere I went...restaurant food was in serious need of getting spiced 
So I'd say go for it...especially for this crowd!
So I'd say go for it...especially for this crowd!
micruz60
Unleaded Regular
It's been awhile since I got a shipment of the HOT. took a taste straight from the bottle, got sweaty brow and clear sinus, muh tung went num... Now I'm cooking with it, saute chicken breast and about 1 1/2 Tbsp into the brine, Perfect heat! Some friends have claimed it is too hot from the bottle, but the flavor, it is primo. Irie!! Keep up the good work
Mikey
Mikey
Congrats OB1
How about some T shirts with the pepper awards and your name on it?
I'm in for a large.
-Jim
How about some T shirts with the pepper awards and your name on it?
I'm in for a large.
-Jim
Sorry guy's it's been awhile. Working on a new product & recipe.
Pepper sauce on the go.
May we have your attention Please, ........#obsiriepeppersauce is now #MSG FREE!!! That's right folks, you asked and you shall receive. We would also like to introduce you to our newest addition to our company,
we have #peppersauce babies!!! Easy, convenient, #traveling #pepper #sauce!!! Please DO TRY this @home!!!! (1) Keychain bottle w/ shipping @ $3.00 (4) Keychain bottles w/ shipping @ $10.00
Payments @ PayPal:
obsiriepeppersauce.marinade@gmail.com. #thankyou Always for all your love and support! #OneLove, OB & Sara. #orderup #allnatural #hotsauce #smallbusiness #peppersauce #travelingpeppersauce #boom #nomsg #ahhhhhhwhat #keychain #peppersauce #hotsauce #makeitspicy #madewithlove #makecookingfun #peppersauce #onTheGo
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That is JUST TOO COOL... I'll be needing a couple of those...
J
J
Got my hands on a couple of the travel bottles this weekend. Awesome idea.
Glad you guys enjoyed it. We had a bunch of old labels we had to use up first. Sneak some in as a marinade, she'll love it. My neighbor did that to his 80+ year old wife, now she eats it on everything he says.
Cheers.