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!
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.
I remember the first time I ate Ma Po tofu. I was dining with a…
Let there be no debate: Chili is all about meat and peppers. If you do…
I have no idea of the origin of chili con queso, but then again,…