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A few weeks ago I got a wild hair and decided to try flavoring salt, not by mixing powdered peppers with it dry but instead seeing if I could impart pepper flavor into the salt crystals. What I did was quite simple, I steeped a tablespoon of mixed pepper powder in a cup or so of boiling water...

I have access to hardwoods and am planning on scorching a piece of cherry to add to a ferment in order to impart subtle flavor to the finished sauce.   Has anyone tried this?   Reasons not to?    The ferment is 3 days old right now and very active...

My favorite, especially on eggs in the dead of winter, Fatalii sauce.   1/2 a gallon pods fermented for 3-4 weeks, brine discarded.   1 cup white vinegar   1/2 cup white sugar   Whip it up in your favorite whirligig and bottle.    

I've been making fermented sauce for several years now, whip it up in the blender, strain and bottle. This year I tried xanthan gum for the first time and it works well to keep the sauce from separating and if I get heavy handed as a thickener.. I also tried something new this year, I dehydrated...

Found this guy on my red hab plant this morning.   Any ideas?

We use this mix equal portions with prepared refried beans as a base for many different dishes, son likes it cold on chips...     3# bacon diced and cooked crunchy, pour off most of the grease   Saute in same pan with bacon crumbles and remaining grease;   3# mixed peppers (I use jalapenos...

New guy here.   Trying my hand at bucket peppers, starts from a friend supposed to be Reapers and Caribbean Reds?