Indian sun pickles are a fun and interesting fermentation technique! They yield some of the most flavorful pickled vegetables you will ever taste. Easy to make and wonderful to eat, this hot pepper version can be adjusted to any spice level.
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.
This cherry bomb hot sauce is loaded with flavor. It reminds me of a mix between Cholula and Sriracha and it's great over anything that can benefit from a kick of heat, which in my book is most things!
Liquid Fire is one of those things which has a myriad of uses, but the hottest peppers are only available to me during a short period during the year. This is why I lacto-ferment them to preserve them for Master Tonic, cordito, fermented carrots...
Sour fermented brine separates this glorious hot sauce from the rest. Ferment your hot peppers now for canning salsa or winter enchiladas, and you'll be rewarded with sauce that tastes like peppers, not vinegar.