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!
If you like hot peppers, garlic, and smoky goodness, this bottled sorcery is for you.
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.
Fermentation adds depth and complexity to the flavor of foods. A jar of fermented hot peppers makes a great base for flavorful sauces.
What can I do with the delicious leftover brine when the pickles are gone? Use it to make the best fried chicken!
The combination of spinach and cheese is common in Italian cooking. It is often referred…
This sauce evolved from an attempt to reproduce a local hot sauce I had alongside…
Miss Dotties is an addictive hot sauce with Madras curry flavor. Like a few of…
I go a long way back with wings. Grilled, broiled or fried. The spicier, the…
