If you like hot peppers, garlic, and smoky goodness, this bottled sorcery is for you.
Homegrown quick-pickled Peachadew peppers. Homemade yellow fin tuna confit and house-cured anchovies. Capers, olive oil, sunflower oil, herbs.
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.
Make a big batch of jerk sauce to freeze and be ready to take your barbecues to the islands!