Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Chef Michael Hung's fermented chile vinegar (see the recipe) is light and fresh, with the complexity of Sriracha but without the overwhelming garlickly flavor.
A sweet, smooth mustard that delivers a good little kick. The perfect dipping mustard!
Spicy chilies bite back with sharp onion, sweet dates, and cooling paneer cheese. From Jam It, Pickle It, Cure It author Karen Solomon's latest book, Asian Pickles.
Making Sichuan chili oil for dan dan noodles and other Sichuan recipes.
Kumquat & Meyer lemon marmalade with chile & Kaffir lime.
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.
Slice, brine, refrigerate, eat. It really is that easy to get to spicy nacho/pizza/sandwich nirvana.
Pepper sauce, or “peppa sauce” to use the Southern parlance, is a dead-simple Southern staple. The recipe couldn’t be easier: peppers and vinegar in a bottle. But don’t let the simplicity fool you.
A ludicrously delicious spicy marinade, drizzle sauce or dip. Wonderful on roasted vegetables, barbecue, salad, pasta, swirled into sauces ... on almost anything!
Debi's Flamin’ Hot Sauce is full flavored and lightly sweet. It isn’t hot just for the sake of being hot. It’s smokey and rich with chipotle peppers.