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.
Wanna battle the winter cold & flu season w/ some piping hot pepper, garlic & horseradish-infused apple cider vinegar? Well, Britin has all the details on adapted recipe for the home remedy FIRE CIDER!
If you know and like pepper jellies, you will probably enjoy this Green Tomato and Chili Jelly. In spite of being hot, is has a very subtle, slightly refreshing taste and is perfect paired with delicately seasoned dishes.
One of the things I like about these hot peppers is that they are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa.