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February 3, 2012

Dried chilies

By ayr

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The original idea for our hot sauce was that it would change by season. Fresh peppers when they make sense, dry when they make sense. The hot sauce is roughly based on some Middle Eastern hot sauces. There is one from Yemen called Zhuk. I liked that name when I learned about it, and Rolando and I liked the different flavors of these sauces. So our sauce has chili pepper, garlic, and coriander. We use fresh Italian hot peppers called Cherry Peppers with some Thai chilies added for heat. We got busy with other things and never updated the recipe for a dried pepper time of year.

So I was really excited to see Rolando had ordered this the other day. Get ready for winter hot sauce.

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