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...
A pressure cooker extracts the color and flavor from hot peppers in one minute at high pressure. The result is bold, vivid red and the flavor is amazingly bright with lots of heat and even a hint of "pepper" - not old and faded like Tabasco.
Rose harissa chilli sauce - a real 'knock your socks off' chilli sauce with plenty of flavour - influenced by the traditional North African harissa sauce. Great for marinades, as a dipping sauce or just serving as a condiment with your food.
How to make hot sauce from dried hot peppers (in this case we used morita peppers which are smoke-dried red jalapenos). The final produce was similar to adobo sauce; rich, smoky and slightly sour from the ferment.
One night at dinner I was looking at the bottle of Rancho Gordo hot sauce and realized there wasn't anything in the ingredients that I didn't already have in my cupboard. So, I went to work on re-creating it in my own kitchen.