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Saturday, September 20, 2014

koregusu

Remember those Thai chilies?

Well, I used most of them to make "koregusu" (co-ray-goo-sue) an Okinawan hot sauce.

Just take some chilies, cut off the stem and put them into a glass jar.

Then fill it with some awamori, Okinawan liquor.

I'll let you know when we start using this.
at

9 comments:

  1. KirkK9:57 AM, September 22, 2014

    I'm interested to see how spicy this will be Kat.

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  2. K and S9:53 PM, September 22, 2014

    I'm kinda scared to use it Kirk, but plan to try it soon :)

    Take care!
    Kat

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  3. Phil8:27 PM, September 23, 2014

    This sounds like some crazy alcoholic hot sauce! Looking forward to hearing about how you use it!

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  4. K5:57 AM, September 24, 2014

    I hope it turns out well!

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  5. K and S11:07 AM, September 24, 2014

    crazy indeed Phil :) good to hear from you!

    me too K!

    Take care you two.
    Kat

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  6. Rowena12:52 AM, September 25, 2014

    The thai pepper subject keeps expanding...I got some in France and they were called oiseau, origin: Thailand. Will probably dry most of them for seed saving, but this koregusu sounds interesting!

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  7. K and S10:36 AM, September 26, 2014

    interesting Rowena, oiseau means bird in French. If I am not mistaken, thai chilies are also called bird chilies...fun!

    Take care!
    Kat

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  8. Rowena10:06 PM, September 26, 2014

    D'oh! I should've thought to look it up! Merci beaucoup, my french-speaking friend!

    ReplyDelete
  9. K and S8:07 AM, September 28, 2014

    no prob Rowena, I hope your plantings succeed!

    Take care!
    Kat

    ReplyDelete

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