These long, brown, starchy-looking vegetable logs boil up beautifully in soup (pickled or raw) and it’s terrific in any kind of stir fried or boiled rice dish. As a pickle, it fully stands up on its own.
This preparation is extremely simple, and it’s a unique cure for the common marmalade to preserve orange flavor. With a dusting of richness from toasted nuts, a spike of floral Szechuan peppercorns and chile’s one-two punch.
It’s a great delivery mechanism for the flavors of pumpkin pie, without the added pound of butter and pint of cream. Slathered on an English muffin, you can almost trick yourself into believing you’re enjoying that slice of pie for breakfast.
It turns out that five ingredients really are all that are needed to make a flavorful, almost shockingly red sauce that stands up to the stuff in the bottle. Best of all, you can tweak the heat up or down with the selection of peppers.