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Tibetan Hot Sauce Recipes

Here are a few of our first recipe submissions from aficionados like you!

  1. Spicy Peanut Sauce
  2. Pokeharah Eggplant Dip
  3. Chicken Pesto
  4. Jesse's Easy Shrimp
  5. Smoldering Taco Meat
  6. Chicken Pesto
  7. Microwave Popcorn
  8. Tuna Fish salad

Spicy Peanut Sauce Recipe

6 tbsNatural Peanut Butter
3 tbs Soy or Teriyaki Sauce
2 tbs Mama's Fire Tibetan Hot Sauce (to taste)
2 tbsHoney

Put ingredients in a pot over a low heat and mix until warm cover vegetables, meat, noodles, eggs or French fries.

Recipe submitted by Kitty Badson

  Pokeharah Eggplant Dip

2 Small European Purple eggplants 6" long and 3"  in diameter
2Cloves garlic chopped
4 tbsTahini
HandfulGround walnuts
1tsp Ground cumin
Juice of a lemon
2 tbs chopped basil + sprigs for garnish
1/8 cup Mama's Fire Traditional Tibetan Hot Sauce

Mix it all together and you've got an amazing dip.

Chicken Pesto

1 BoxBow tie pasta
3Chicken Breasts
1 package 4 ozPesto
3 clovesFresh Garlic
2 tbs Olive oil
3 tbs Tibetan hot sauce oil

Start by boiling water in a large pot with olive oil for the pasta. While the water is boiling cut chicken into bite size pieces and cook meat in the Tibetan hot sauce oil until almost down. Finely chop the fresh garlic. When meat is almost done add garlic and brown the chicken. While this is happening add pasta into water and let cook until done. Drain pasta and put back in the boiling pot. Add chicken and pesto stir until pesto is entirely mixed in with your pasta. Pesto is ready to serve.

  Jesse's Easy Shrimp

1 lbPeeled Shrimp
1Sliced Bell Pepper
1Sliced Onion
1/4 CupSoy Sauce
3 tbs Mama's Fire
3 tbs Olive Oil
2 tbs Butter

Place olive oil and veggies in a pan cook covered on a medium heat until they are almost soft and water has formed in the pan. Add the shrimp making sure to clean out the intestinal track on the tip side and the guts on the bottom (failing to do this really makes the shrimp taste foul. I know having made this mistake myself). Add soy sauce, Tibetan hot sauce and butter and cook the shrimp until pink and tender. Take of the heat let stand for 2 minutes, this give the butter a chance to thicken the broth, and enjoy.

Smoldering Taco Meat

2 lbshamburger meat
1large onion
1tsp sea salt
3 tbscilantro
3 tspTibetan hot Sauce paste
2 clovesfresh garlic

Cut half the onion in bite size pieces the use the other half of the onion by dicing it finely for a taco topping. Cut cilantro up finely. Cut garlic cloves finely. Place onion, cilantro, garlic and peppers into pan with 2 tablespoons of the Tibetan hot sauce oil cook until onions are golden. Add one cup of water, hamburger meat, let boiling water cook meat while you break it apart. When the water has boiled off add 3 teaspoons of Tibetan hot sauce paste and brown the meat. When the meat has been browned it is ready to serve with any and all variations of tacos that might tempt your palate.

  Microwave Popcorn

1 packageMicrowave Popcorn
1 tsp Tibetan hot sauce oil

Put microwave popcorn in microwave until done. Put popcorn in a large bowl. Add 1 teaspoon of Tibetan hot sauce oil and stir thoroughly and serve.

  Tuna Fish salad

2 cansTuna
3 tbsMayo
1 tsp Tibetan hot sauce paste
1onion (or scallion) finely chopped.

Mix ingredients together and serve.




TO LEARN MORE ABOUT THE SACRED WORKS PROJECT AND MAMA'S FIRE CLICK HERE