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.
Tag: spicy
For The Love Of Condiments: brine fermented peppers as a base for hot sauce and fiery barbecue sauce
Fermentation adds depth and complexity to the flavor of foods. A jar of fermented hot peppers makes a great base for flavorful sauces.
Here’s how to make a mouth numbing Sichuan chili oil with the solids left over from making hot sauce.
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!
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.
This has to be my favorite kimchi. A few years ago, I ran several experiments on this recipe to see what folks liked, and this recipe was the result. It’s a spicy pickle with the perfect combination of salty, sweet, spicy and umami. Every ingredient contributes.
Let there be no debate: Chili is all about meat and peppers. If you do…
