You don't have to grow your peppers from seed, like Joe does, to make fermented chili paste (although it's awfully fun). Whether the ingredients come from your yard or your farmers market, this zesty condiment will spice up stir-frys, eggs & more.
In Baltimore, when you order a sandwich in a sub shop, a specialty called “hots” is offered along with the usual condiments. I imagine this relish would be amazing on scrambled eggs, on tortilla chips like salsa, or served over grilled chicken.
Sweet, tart, and spicy, hot pepper jelly is irresistible to those raised in the South. Ladled over cream cheese, this jelly adds a serious kick to a grilled cheese sandwich and makes a great glaze for chicken wings, pork loin or grilled quail.