My latest effort with fermented chilies was inspired by this article on Fresno chili vinegar. Alas I was missing some of the sweeter ingredients. Relying on Thai bird chilies, I added sweet peppers to tame the heat. Then I left my first batch on the shelf for about a...
Fermentation is my my passion. From beer to bread I've traveled its tributaries in search of the perfect harbors. One destination has been elusive; lactic fermented chili sauce. James Lahey introduced me to this wonderful creation. Trying to put my hand to a homemade...
One of my kitchen-staff gave me a gift from Barbados. It's called Bajan Pepper Sauce, and according to my friend at work, it's too hot for even him. I also recently bought a bottle of hipster-influenced "organic Sricracha." So I did some taste tests. The Barbadian...
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