Sriracha, wildfires, movie stars, and big anniversaries. That’s this week’s Hot News.
Sichuan Ginger Oil
This oil adds a lot of flavor to any dish and especially Asian fare, but don’t limit its use. It’s also great on a simple salad of mixed greens and bean sprouts.
Sichuan “Chili”
No chili fan in their right mind is going to think of what I served up at the 2019 Bartels H-D Chili Cook-Off as a legit chili. That’s fine. I make variants like this for the folks in their wrong mind, like myself.
Green Chile Garlic Oregano Vinegar
The combination of oregano and garlic imparts an Italian flavor to this vinegar, which we keep on the mild side so that the heat doesn’t mask the flavor of the garlic.
How to Freeze Chiles
Just throw the chiles in the freezer, right? Wrong. There are different requirements for freezing chiles, depending on the size of the pepper.
DIY Sriracha Sauce
A table condiment to similar in appearance to ketchup–but much more
pungent–sriracha sauce is named after a seaside town in Thailand.
Increasingly popular, this sauce is found on the tables of Thai and
Vietnamese restaurants all over North America. Fresh red chiles are the
key to the flavor of this recipe
Candied Peppers: How-to
Harald Zoschke’s excellent article on candied chiles is another great way for preserving your little garden hotties and it makes them sweet to boot. Here’s the process he wrote up for us in Candied Capsicums. You can also check his original story for recipe inspiration.
