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Tag: spicy

  • condiments

Fiery Taquitos Snacks Spice Clone

  • by Tim Artz
  • Posted on March 28, 2022November 4, 2022

Experiments to replicate the bright red, acidic, and fiery hot seasoning for the beloved, addictive rolled tortilla chip snack food.

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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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  • Barbecue

Jerks!

  • by Tim Artz
  • Posted on March 29, 2019

Make a big batch of jerk sauce to freeze and be ready to take your barbecues to the islands!

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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

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

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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  • condiments

Spicy Cucumber Kimchi

  • by Tim Artz
  • Posted on September 5, 2016April 5, 2017

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.

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  • main dishes

Weeknight Ma Po Tofu

  • by Tim Artz
  • Posted on June 17, 2016April 5, 2017

I remember the first time I ate Ma Po tofu. I was dining with a…

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