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Tag: hot

  • 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

Sichuan Chili Oil: Using the leftovers from making hot sauce

  • by Tim Artz
  • Posted on October 15, 2018

Here’s how to make a mouth numbing Sichuan chili oil with the solids left over from making hot sauce.

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  • condiments

Miscela Esplosiva

  • by Tim Artz
  • Posted on September 8, 2018

Miscela Esplosiva is a hot mixture of miscellaneous ingredients, like a very spicy, finely minced hot giardiniera. Perfect sandwich spread.

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  • condiments

Homemade Chipotles En Adobo For The Win

  • by Tim Artz
  • Posted on October 29, 2016April 4, 2017

By using the best chilies, the best ingredients in the adobo, and the right combination of spices, I knew I could knock this fastball out of the park!

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  • Gardening

My Red Hot Chile Pepper Addiction

  • by Tim Artz
  • Posted on September 18, 2016April 4, 2017

OK, I have an addiction to peppers, specifically hot peppers. I love them. I need them. I want to look at them, smell them, touch them, and eat them.

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  • main dishes

Competition Chili – 2016

  • by Tim Artz
  • Posted on May 16, 2016April 5, 2017

Let there be no debate:  Chili is all about meat and peppers. If you do…

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  • condiments

Trinidad Harvest, A Pumpkin Curry Hot Sauce

  • by Tim Artz
  • Posted on March 13, 2016April 5, 2017

This sauce evolved from an attempt to reproduce a local hot sauce I had alongside…

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  • condiments

Miss Dotties Hot Sauce

  • by Tim Artz
  • Posted on February 4, 2016April 5, 2017

Miss Dotties is an addictive hot sauce with Madras curry flavor.  Like a few of…

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  • appetizers

Spicy Chili Con Queso

  • by Tim Artz
  • Posted on December 9, 2015April 6, 2017

  I have no idea of the origin of chili con queso, but then again,…

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  • appetizers

Honey-Habanero-Garlic Wings

  • by Tim Artz
  • Posted on December 9, 2015April 6, 2017

I go a long way back with wings.  Grilled, broiled or fried.  The spicier, the…

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