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 tbs	Natural Peanut Butter
3 tbs	Soy or Teriyaki Sauce
2 tbs	Mama's Fire Tibetan Hot Sauce (to taste)
2 tbs	Honey

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
2	Cloves garlic chopped
4 tbs	Tahini
Handful	Ground 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 Box	Bow tie pasta
3	Chicken Breasts
1 package 4 oz	Pesto
3 cloves	Fresh 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 lb	Peeled Shrimp
1	Sliced Bell Pepper
1	Sliced Onion
1/4 Cup	Soy 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 lbs	hamburger meat
1	large onion
1	tsp sea salt
3 tbs	cilantro
3 tsp	Tibetan hot Sauce paste
2 cloves	fresh 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 package	Microwave 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 cans	Tuna
3 tbs	Mayo
1 tsp	Tibetan hot sauce paste
1	onion (or scallion) finely chopped.

Mix ingredients together and serve.

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