On Thu, 04 Apr 2013 16:54:11 -0600, Janet Bostwick
> wrote:

> On Thu, 04 Apr 2013 14:10:26 -0700, sf > wrote:
>
> >On Thu, 04 Apr 2013 12:49:28 -0600, Janet Bostwick
> > wrote:
> >
> >> What's the difference between chili paste and garlic chili paste --
> >> aside from the garlic? They look the same in the container. Can I
> >> sub garlic chili paste for chili paste in tiki masala without a big
> >> boo-boo?
> >> Janet US
> >
> >Is the chili paste you're talking about as thick as tomato paste? Not
> >sure what tiki masala is, but the Tikka Masala recipes I looked at
> >didn't call for chili paste or garlic... so I suppose the question
> >would be "do you want garlic in it".
> That's the problem. I don't know what is wanted. The stuff I have
> already, the garlic chili sauce is what you see in the international
> aisle, all red with, thick but juicy with seeds vi sable. The garlic
> 'paste' at Cash and Carry looks similar. Not as thick as tomato
> paste, which is what I was expecting.

I think I ate Tikka Masala once and don't remember it having
discernable heat, if that helps any.

I looked at several recipes and all were slightly different, none
called for garlic but a couple of them called for cayenne and the rest
for (unnamed) chilli powder. My conclusion is: if you want heat, you
can add it and you can probably use whatever you want as long as it
just adds heat and not flavor. I would not go with Sambal or an Asian
chili paste though.



--
Food is an important part of a balanced diet.