BS Guru

  Precaution: PPE (not a joke), you need a pair of goggles and wear a mask if you intend to make real deal hot sauce 1.  In a saucepan, medium roast some chili flakes until you start smelling the spice (I use Sichuan chili flakes, this part is optional but will give better flavor).  Never use high heat as it will burn the chili flakes.  The ratio to fresh chilis is around 1:10 (i.e. 1 part of chili flakes to 10 part of fresh chilis) 2.  Add a batch of good chilis into a saucepan with just enough water to cover the chilis+ 10% more, bring it to boil and simmer it until softened.   3. Lower to medium heat and based on the cooked down chili 'soup', add approximately 50-60% of rice vinegar*, 10%-18% sugar, 5% salt, 12%-18% garlic powder.  I use garlic powder as it gives a bit of garlic sweet to it.  Fresh garlic may not have the right balance of flavor and consistency which often over power the chili sauce.  I may add 5%-10% fresh garlic when I ...

 Image credit: CookieAMA mobile app For whatever reasons hot sauce and chili cook-outs seem to always be a hit among tech teams.  Hot sauce, chills, chili cook-outs, hot sauce challenges ... etc.   It is funny to see those with reflective skin always brag about food in scoville units while the naturally sun protected skin group are always gobbling up without a sweat and back to their desk asap.   Our GM used to bring his own blend of chili mix to our lunch meetings and there were always people who couldn't wait to kiss up how special and spicy it was.  I arrived late due to a production issue at one of the lunch meetings and was seated next to my GM and crap! there it was his special blend of chili peppers.  As always people kept asking for it to keep my GM happy but when he gave it to me, I passed it on to my colleague and he was not pleased.  I was known to have rare allergy issues so it was easy for me to say 'I can't take any chance not showing up ...