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?
A sweet, fermented twist on the flavors of Harissa, but much easier as everything is in one step. Jimmy Nardello peppers are the star, but any sweet peppers mixed with some hot will work great.
Atlanta restaurateur Ford Fry of King + Duke puts a spin on the classic Thai spicy chile sauce, nam prik pao, by adding lemongrass, honey and fresh lime juice and infusing it with Thai basil.
An easy DIY hot sauce made from fermented peppers that rivals the stuff on the grocery store shelf.
A lactic-acid fermented hot sauce using just chiles, salt, and time.
A quick, spicy addition to your pantry, homemade sriracha is leaps and bounds ahead of the store-bought stuff.
This Hot Sauce has a powerful, short burn to it and still remains quite flavorful. It would make a wonderful wing sauce for those that like to feel a heat, but don't want find themselves pouring down sweat.
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 successful experiment to make a lacto-fermented hot sauce with the sultry flavours of Harissa.
Nasturtium Flower Hot Sauce, who'd've thought flowers could be so fiery!
Need to spice up your meal? How about some homemade Sriracha! yep, homemade!
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