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?
Making your own Chinese hot chili paste (la jiao jiang)which is perfect in Lanzhou pulled noodle soup. It's also great for spicing up a stir fry or as a dumpling dipping sauce.
I had a mixture of peppers that I wanted to utilize all of them in making the sauce. The result was a spicy, flavorful sauce that wasn't over-the-top but indeed very spicy!
This tangy-spicy-sweet-mustardy-awesome sauce is the go to for adding a little zing on just about everything. It plays well with eggs, can be stirred into dips, slathered on sandwiches or mixed in a Bloody Mary.
A hot pepper spread, using a variety of peppers for a complex tang. It's perfect on a hoagie or a burger or even a breakfast sandwich. I've quickly become addicted to this small batch recipe.
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.
