Inferno Soup Recipes

INFERNO SOUP

Steps:

• Add about 6 cups water to a large pot with the vegetable oil and chicken broth seasoning. Bring to a mild boil for about 5 minutes. Add the chicken pieces and give it another 10 minutes over medium heat or until the chicken cooks. Add the carrots, fish sauce, roasted garlic and sugar. Let it cook over low heat another 3 minutes, and then the egg noodles and Dried Pepper Extract and cook for a final 2 minutes.
• Take your choice of 6 of the dried peppers. Over a bowl, snap off the tails but try to keep the seeds in the bowl. Fill a large saucepan with 6 to 8 ounces water. Add the peppers and boil over medium heat until you see the skins soften and become moist, about 3 minutes. Then strain a little of the water in the sink but leave enough to blend the peppers, 1 to 1 1/2 ounces. Remember to keep the seeds.
• Add the fresh garlic, cumin and the peppers and seeds to a blender and puree. You have now created the paste used to generate the hot oil.
• Heat the oil in a large saucepan over low heat for 3 to 4 minutes. CAUTION: the following step may be toxic. Take the dried pepper paste you have just blended and SLOWLY and carefully drop into the hot oil while stirring for about 3 minutes. This will produce a homemade pepper extract.

INFERNO HOT CHILI PASTE OR SAUCE

Steps:

• Remove stems and quarter chilis.
• Place all ingrediants in saucepan and bring to boil, lower heat and simmer on medium high to 1/2 the consistancy, about 20 mins, Stir often so it does not stick and burn at the bottom.
• Cool slightly, and blend to smooth paste.
• Serve at room temperature.