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Category: condiments

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Takis Fuego Spice Clone

  • by Tim Artz
  • Posted on March 28, 2022

Experiments to replicate the bright red, acidic, and fiery hot seasoning for the addictive Takis Fuego snack food.

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  • condiments

The Beauty Within

  • by Tim Artz
  • Posted on October 31, 2020

Anyone who loves hot sauce should know about the revered Inner Beauty hot sauce. I made a few adjustments to the recipe to build on this long time favorite.

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  • condiments

Fermented Louisiana-style Hot Sauce

  • by Tim Artz
  • Posted on October 8, 2020

I was always intrigued with the idea of making a fermented hot sauce, but toning down the vinegar content to highlight the fermented character of the sauce. I also like a bit of garlic, so I wanted that in my sauce. Last, I wanted to bring more heat!

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  • condiments

Simple instructions to produce koji at home

  • by Tim Artz
  • Posted on November 12, 2019

Koji brings magic to many foods, and is very easy to make at home.

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  • condiments

Southwestern Sriracha

  • by Tim Artz
  • Posted on October 16, 2019

If you like hot peppers, garlic, and smoky goodness, this bottled sorcery is for you.

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  • condiments

Homemade Gochujang

  • by Tim Artz
  • Posted on September 7, 2019

Gochujang, fermented Korean-style chile paste, is a staple in my kitchen. With a bumper crop of peppers, I set out to make my own.

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  • condiments

Canned Salsa Verde

  • by Tim Artz
  • Posted on August 24, 2019August 24, 2019

In other blog posts, I have shared how to make some fresh tomatillo salsa and how to use them in delicious pork chili verde. This recipe today, salsa verde, is the original reason I grew tomatillos. I wanted to make a tangy green salsa to enjoy all year.

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  • condiments

For The Love Of Condiments: brine fermented peppers as a base for hot sauce and fiery barbecue sauce

  • by Tim Artz
  • Posted on March 10, 2019March 10, 2019

Fermentation adds depth and complexity to the flavor of foods. A jar of fermented hot peppers makes a great base for flavorful sauces.

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  • condiments

Acciughe Salate

  • by Tim Artz
  • Posted on December 21, 2018

It’s the season for fresh anchovies from the Adriatic Sea. Learn how to make your own salt cured anchovies!

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  • condiments

More Garlic! Garlic Confit, Honey Garlic, and Black Garlic

  • by Tim Artz
  • Posted on December 15, 2018

I’m always looking for new things to do with garlic, and have three methods to share in this post: garlic confit, garlic honey, and black garlic. Each one very simple to make, but each giving you a unique garlic product to enjoy.

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