Scary is a good descriptor for Amberyfre’s Scary Bloody Mary Sauce. Boldly flavored and seriously hot, this bottled lava is not for the faint hearted.
Oils are another great use for all those chile peppers you grew this summer. This Asian take is good to have on hand with noodles in my opinion.
I’m not a patient man unless it comes to barbecue. Even then, it’s an internal struggle between my personalities to keep myself from checking the smoker too often. Luckily, you don’t need patience to make good use of your chile harvest. Vinegars, oils, and extracts are all instant gratification for putting hot peppers to good use. This oregano-garlic green chile vinegar recipe is a good one, as are the others in this article.
There are many meat-based hot sauces in Africa, but also some distinctly vegetarian sauces such as this Ethiopian one at Fiery Foods Central. Sever this sauce over starchy dishes such as plantains, yams, or rice.
I don’t so much eat All Spice Cafe’s Caribbean Sauce as mainline it like pepper heroin. It’s really tasty to me. Cayenne pepper, nutmeg, allspice, and cinnamon are the major players in it but you’ll also pick up a bit of turbinado sugar and black pepper when it hits your taste buds.
If there were a typical eastern Caribbean hot sauce, this might be it. It has hints of Trinidad, Barbados, and even Grenada. To be perfectly authentic, you should buy or grow the red habaneros so popular in that part of the Caribbean, called Congo or bonney peppers.
Super Bowl Sunday is closing fast. Instead of blorping some store-bought standard salsa into a dipping bowl, why not take a little time for a custom job? Here are three articles from our Fiery Foods and Barbecue Super Site for doing that, complete with recipes.