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I came pretty close by combining Thai bird peppers with ginger, garlic, onion, thyme, tomato paste, vinegar and salt. Simmer for 10 minutes - until the ingredients are soft. For example: If the recipe calls for 10 ghost peppers how much powder should i use? This will make my favorite fall-off-the-bone ribs to die for! No complaints!!! Gather all the ingredients above and place them in the bowl of your food processor. pepper It is a rich collection of flavorful ingredients and there is plenty of life left in it. Caribbean Style Usually made with fiery habaneros or Scotch Bonnet peppers, these sauces vary wildly because of the diverse culinary influences in the area. Simple Hot Sauce Recipe - DIY Hot Sauce - Little House Living Good luck with your hot sauce business, Jennifer! The University of California Davis has noted the following of clostridium bacteria: : If youre making your own homemade Franks hot sauce, use cayenne peppers! In New Mexico in particular, they serve up red or green chili sauce all year long. This should go without saying, but your hot sauce needs to be the best hot sauce it can be. I'll share this with him since it could help with his experimentation. If youre going to sell your own hot sauce, youll need to ensure your new company follows all legal requirements. Is that a good thing? Some important info here. Glad you found me. I've made many sauces and hot sauces with many different types of vinegar. Vinegar (just 2 tablespoons to add the saucy-ness, not flavor) Olive oil (also to emulsify and create the sauce consistency) Herbs : Cilantro and a touch of mint Optional: Sweet bell pepper to balance out the heat. Thankfully. Note, the Fresno peppers we used ranked right around 5,000 Scoville Heat Units, which is further down and on the mild side of peppers. I am ready to start trying out some fun recipes and I am completely clueless on how to steam veggies. 125 Comments. Consider your costs on such a service, but it can be a huge time saver. Mexican Style Youll notice a lot of crossover from Mexican cuisine and the American Southwest and Tex-Mex cuisine. You can always check out my Hot Sauce Recipes and Sauce Recipes sections of the site, but here is a good list for you to draw from, with different styles and techniques from all over the world. It is reminiscent of the famous Puerto Rican Hot Sauce Pique. Add in other ingredients to develop your flavors, such as Parmesan cheese, other chili peppers, garlic, herbs, and more. Sale price $12.00. Blend it (seeds and all) until liquefied. Lay them flat for space saving. I read somewhere there can be issues with cooked vegetables in hot sauce rather than fresh. People want to know how to make them at home. How do I get it to stay fully suspended in the bottle? Now I wish I could even dup or master this hot sauce. But, the magic doesn't just end there. I'm seeing that most of the containers for hot sauce aren't conducive to the hot water bath since the lids are made with plastic. I prefer to, you know, actually taste my food, not cry through it while chugging glasses of milk to stop the inside of my mouth from blistering. With gratitude, Life Alive team In Thailand, Sriracha Hot Sauce is the most famous, made primarily with ground chilies, garlic, vinegar, sugar, and salt. The flavours are phenomenal, it is made with roasted garlic and carrots and goes perfectly with everything! Cut the tops off of your peppers and slice in half lengthwise. I've tried. Instructions. Directions. Try it with 3 and see how it comes out. Required fields are marked *. It might seem that with the vinegar, it would last months, but with added ingredients like garlic (onions too, if you ever happened to add them), you will need to use it within the week. Preheat oven to 350 degrees. The ribs of a pepper are the white part inside the peppers that the seeds are attached to. Hot sauce is the best! Subscribe and receive my FREE email series with tips for spicy cooking and new Recipes, AMAZON/BARNES & NOBLE/INDIEBOUND/BOOKS A MILLION, Receive my "5 Essentials for Spicy Cooking" email series & new recipes, About | Contact | Travel-Food | Ingredients | Stories | Privacy | Disclaimer | 2022 Chili Pepper Madness, How to Make Hot Sauce - The Ultimate Guide. So using a basic recipe as you shared earlier, could one then simply bottle it and keep it out the refrigerator for months before opening? Asian Style Asia is a huge area with a numerous cultures, so it is difficult to characterize their hot sauce collectively, though many Asian hot sauces and sauces are thick and used as chili pastes or chili oils. I figure this recipe is good enough to perfect and am in the process of doing so. Basic Louisiana-style hot sauces usually consist of a thin mixture of chiles, vinegar, and salt, often fermented. With all of these ingredients, you have a near infinity of options for making a unique hot sauce. Hello, Mike. Im a huge advocate for dehydrating I am the author of The Spicy Dehydrator Cookbook and a huge advocate for making fun and interesting seasonings. Deena, yes, you can preserve them with the water bath method. Here are some of the most common. If you're leaving the seeds and ribs in the peppers, you can just chop them into rings instead of slicing them in half lengthwise first. If you have less than 15 ounces combined, add more peppers, shallots, or garlic until the scale reads 15 ounces. Thanks for the great and comprehensive article. Place the honey, pepper flakes, vinegar and salt in a small saucepan and heat on low for 15-20 minutes, stirring occasionally. What would be the best way to thin this out so I can bottle it. Chop almonds and roast them slightly in a separate skillet to bring out flavor. Easy Homemade Hot Pepper Hot Sauce the practical kitchen Ginger Nama Shoyu Adventurer Bowl: Life Alive Remake Don't fret, just follow this recipe and you'll be okay. Homemade hot sauce made from fresh peppers tastes nothing like a store bought one. And you just can't get that experience with a glass bottle. And yes, you can process your hot sauce either in a hot water bath or with a pressure canner. Stir half way through so the vegetables cook evenly. Cheddar Jalapeo No-Knead Bread (Dutch Oven). You are always welcome in our cafs and we hope to see you soon. 15 Minute Homemade Hot Sauce - Don't Waste the Crumbs If my ph is in the recommended levels and I am keeping the bottles refrigerated once filled is it really necessary? Or try some salt alternatives. I made hot sauce as per your recipe and its very tasty . Salt as needed when adding the water. Here are some of my favorites we use it in: Your email address will not be published. Tabasco starts with tabasco peppers which they crush, mix with salt, and ferment in oak barrels for up to 3 years. I was wondering about the preserving process. It was made in ElPaso Tx - it had finely shredded carrots and veg oil (no vinegar) and a lime hint to it along with finely diced habeneros. Go! It will add some garlic flavor and heat to your everyday food, for sure. Warning! We Got 19 Tangy Hot Sauce Recipes in the House The pH strips are OK to use, but not as accurate as a pH reader. Produced since 1933, this is one of the oldest hot sauces on the list and has a large established company to show for it, based in the heart of the country in Mexico City. Place pepper mixture in the bowl of your food processor and process with vinegar until smooth. Vinegar is another interesting variable. The heat will reduce the water content and it will thicken. Add the beets, avocado, pepitas and cheese. Set aside to cool. Invite friends over to give you a reaction. Left half the seeds of the Jalapas. Think anywhere from jalapenos to serranos to cayenne peppers to Thai peppers, habanero peppers, superhot peppers like 7 Pots, scorpions, the Carolina Reaper and so much more. The best way to make your hot sauce hotter is to incorporate a spicy chili powder. If you're planning on storing your hot sauce for months, I do recommend using a glass bottle. Superhot chili peppers, truly, are called superhots for a reason. It is a preservative, but so is the vinegar/acid, which will be fine for you. Jimmy usually does a mix of both some peppers with seeds, some peppers without. Many home hot sauce makers prefer 3.5 or lower. First things first, put on a pair of disposable kitchen gloves. I've been obsessed with the lemon ginger Nama Shoyu special sauce that Life Alive (a restaurant in Cambridge) puts on their god RECIPES. Once you determine how much heat you like, feel free to add those additional peppers to the ones you cooked earlier in subsequent batches. If youre going to sell hot sauce, the biggest question is, where will you make it? Instead of making the hot sauce yourself, some companies offer the services to take your recipe and make it for you in their own production facility. I find them locally sometimes, but I also order through Amazon. Salt is ubiquitous. Whether you buy organic or not, be sure to wash using anall-natural produce wash(because evenorganic foods can contain pesticides!). As with any of my homemade condiment recipes, this basic homemade hot sauce recipe is super versatile and easy to make. Otherwise the can rot. Bring to a boil, then reduce the heat to medium and let simmer for 5 minutes, or until the chiles are soft. Need to get a good ph tester too..the ones for my aqauriums aren't gonna cut it. After a few minutes, the hot sauce will be completely smooth and bubbling away in the bottom of your blender. You want to add a splash of tequila to give it a slight burn? I grow a good sized pepper garden each year and while I cook with and preserve them in many different ways, I have yet to find a chili pepper that cant be made into a wonderful hot sauce. Hey, just found your site. Cover, reduce heat to a simmer and simmer for 25-30 minutes until all the water has evaporated and the quinoa is light and fluffy. Chili peppers have been harvested for thousands of years, and it is known that when Columbus landed in Haiti and the Dominican Republic in 1492, he found the Arawak people using peppers extensively. Great work you do here. Roast the Tomatillos, Onion and Chilies over open fire, until nicely charred. Obviously you can change things up A LOT with this recipe, as discussed in the ingredients section below. Here is a good resource with links to Commercial Kitchens/Co-Packers, Federal Agencies, other Process Authorities, Nutritional Analysis, and Trade Groups to help get you started: http://necfe.foodscience.cals.cornell.edu/regulations. Thanks, Simon. I don't love spicy food. I'm always looking for new and creative ways to get the most out of my favorite ingredients and flavors! Same goes for powders, which can turn into beautiful hot sauces. See above. This hot sauce is jam-packed with garlic and spicy chilis. Add the remaining ingredients until you have a creamy consistency (add more water to have a less thick sauce) Serve over food! Slice off 1/4 in (6 mm) from the top of garlic bulbs so that most of the cloves are exposed. Bottled hot sauces are exposed to light for most of the day and can be on the shelves for weeks if not months, and who knows how long theyve been sitting in storage before that. Toss with wings or chicken strips. Here are the ingredients you'll need to make this basic DIY hot sauce. The majority of the heat in peppers comes from two parts of the pepper: the seeds and the ribs. Set aside to cool. My brother is in culinary school and know I love hot sauce and suggested I make my own. Shirataki noodles (add directly to boiling broth, cooks in seconds) Rice cakes (the thin ovals are best; the thick Korean-style rice cake logs take too long to cook) Frozen Dumplings (smaller is better; cook time 5-10 minutes, depending on size) Tofu & Bean Curd Soy products are a must-have in our family for any hot-pot meal. Today's your lucky day! Justin, process the peppers with the vinegar and salt in a food processor until nice and smooth. Also, youre free to emphasize particular flavors that other sauces dont offer, such as more superhot chili peppers or a batch that focuses heavily on fruit. - Bill White, Slap You Silly Hot Sauce (www.slapyousilly.net). If you have a less powerful blender, you may need to let it blend for longer to get a smooth texture. Let me know how it goes. Next, add one tablespoon of fresh-squeezed lime juice, along with cup of the reserved ferment brine. I am just processing my first batch of fermented peppers and had a question about preservation Do you sterilize your woozy bottles before filling? Therefore, the pH of the hot sauce must be less than 4.6 and an acid, such as vinegar, should be added to ensure that the pH is below 4.6, as clostridium botulinum cannot grow in a pH less than 4.6. In this post I'll give you a basic homemade hot sauce recipe, as well as some suggested variations so you can really customize it and make it your own! For me, it comes down to flavor and final pH. Each has its own character and will affect the flavor of your final hot sauce, as does your choice of citrus. Learn more at this page Making Seasoning Blends from Strained Hot Sauce Pulp. Thank you. I will be adding more information here as I acquire it. When you add the shallots and garlic to the kitchen scale with the chopped peppers, you should have about 15 ounces total of peppers, shallots, garlic, and peppercorns. Use a nifty whisk like the "saucinator" to mix until desired thickness. I use Lime juice when I make my homemade salsa. Its unique flavor will leave you looking for more. It appears I have a dark red pepper oil starting to develop on the top of the bottle. You cant make large batch hot sauce out of your home kitchen and meet all FDA requirements, so research commercial kitchens in your area. In this way, making your own hot sauce guarantees it will be unique. Steven, it isn't really the ferment that gives the color, but the actual peppers. Make sure to remove the hard spine down the center of the leaves. Hi Mike, you are great as usual! How to Make Hot Sauce - The Ultimate Guide - Chili Pepper Madness Keep the collected brine that is in the bowl below! Blend, and check the consistency. The thick sweet kind, aged 10+ years? Bring to a boil, and simmer, uncovered, for 20 min, until veggies are soft. Just different, more nuanced in a way. Check out ourChili Recipes. Go to hot sauce and spicy food shows and introduce yourself. I have about 15lbs of frozen mixed hot peppers. Leave the seeds and ribs in the peppers if you want a hotter sauce. Keep reading to see the full breakdown, and for more food facts, check out 15 Classic American Desserts That Deserve a Comeback. Lots of kale and green herbs, olive oil and lime juice, any nuts/seeds you have on hand, and a punch of garlic and red pepper flakes. You'd be surprised how versatile carrots can be. I mention this as I use Guar Gum to thicken my Mae Ploy as it is a cool dipping sauce and to keep it authentic . Thanks for a really informative and inspiring article, Mike - it inspired me to make my second-ever hot sauce (fresh jalapenos, cayennes, and Thai bird's eyes, dried peppers, apple cider vinegar, soy sauce, lime juice, honey, salt), which has turned out really well. Hi, Roger. Acidity is essential to a hot sauce. No harm in trying to pressure can and just placing sauces in the back of the fridge (they will be gone in less than a month anyway). The one with those fancy sauces andspicesthat you just want to buy, but youre afraid to plunk down $10 for a bottle of awesome lookinghot sauce because well, you dont know how ittastes(flavorwise), and you dont know if its too hot or not? very informative, thanks for sharing. If I could suggest an addition, the Asian sauce section could mention sweet hot sauces, which are quite popular there. Awesome, Jeff. Thanks again! Ingredients for Homemade Hot Sauce Recipe. It'll only make your final sauce that much better to you. Click here to add your own private notes. A big question I often receive from would-be hot sauce makers is . Of course starting with hotter peppers is the best method for this, but sometimes the process of making a hot sauce can tamp down some of that fresh chili pepper heat. The color will dull slightly as time . Step 3. Copyright 2023 Don't Waste the Crumbs All rights reserved Site Design by Emily White Designs. Refrigerate this hot sauce, use within a few days. Learn more at this page Cooking with Hot Sauce. Bring on the spice! House Made Hot Sauce - Bottle. Switch on oven broiler. Finally, strain the hot sauce through a wire mesh strainer to remove any lingering lumps or pepper fibers. If you enjoy making your own mustard from scratch, starting with mustard seed, stir some hot sauce into the mix and let it percolate. Superhero Alive Juice $7.75 Carrot, apple, ginger, spirulina, cayenne, garlic, apple cider vinegar, honey and pure water. 13. Certain dried peppers make for hugely flavorful sauces and hot sauces, particularly Mexican varieties like anchos or pasillas. Check out the recipe here: https://www . Post was not sent - check your email addresses! Special note to contact lens wearers wear your glasses for this one! Go Green Juice $7.25 Cucumber, kale, lemon, green apple and aloe. Our instructions for use for this recipe is to use it within one week to prevent spoilage. Roast in a preheated oven until the vegetables are soft, about 30 minutes. Watch Brad and Sean Evans Make Cast-Iron Pizza - Bon Apptit If not, wait until the mixture has cooled a bit (it doesnt have to be room temperature) before you blend it. You can also use DRIED chili peppers, either whole or as powders. If you like it hot, add a Habanero (or half of one), re-blend and re-taste. Adding booze to a ferment would likely mess with the fermentation process. Think anywhere from jalapenos to serranos to cayenne peppers to Thai peppers, habanero peppers, superhot peppers like 7 Pots, scorpions, the Carolina Reaper and so much more. Weve had a Blendtec for 4+ years and have never had a problem with hot liquids (or any problem, for that matter!). 19 Chilli Hot Sauce Recipes To Bring Some Spice To Your Life Once cool, transfer to a blender and puree. Just wondering if youve tried this.? You can even strain the hot sauce right into the bottle you plan on storing it in! Besides, most quick sauces wont be as developed as a well-made hot sauce. Add additional heat if desired. It all starts with an essential ingredient chili peppers. paprika 1 tsp. Consider straining it through a fine mesh strainer if it is not as smooth as youd like. Honest feedback may save you from spending a lot of time and money on a sauce nobody wants. Thanks again Mike I ended up ordering a ninja last night because the hamilton beach I bought was not cutting it. Homemade hot sauce recipe that tastes just like Franks hot sauce! How to Make Hot Pepper Sauce Recipe - Kitchen Divas I was wondering if I could ask for some advice with this recipe idea I have? Life Alive Sauce - so tasty! - BuddhaInspired Add egg white, scallion, white pepper, salt, cornstarch, and Shaoxing wine to the shrimp. I have not, Barbara, but I'm sure it would be delicious! Hey, very cool summary and interesting read, good tips as well! I'd guess that you'd have to add some live veggies to start the process. Should I puree for longer, or could it be the cilantro? 1 tablespoon of olive oil (or flax oil) 2 tablespoons of water Instructions Combine the first two ingredients in the food processor and blend well. Incorporate carrots or tomatoes, then combine the two sauces for a milder overall sauce. How To Make Hot Sauce: 7 Easy Recipes helps make the smoothest, creamiest hot sauce in town. Finally ask questions. As I run a food blog dedicated to spicy foods as well as chili peppers, I receive emails and comments all the time related to making hot sauces. Thank you Mike for the great pepper site. Try the Mulilo chili sauce made from Kambuzi chilis which are grown in south Eastern Africa country of Malawi. Then why does it say to use within a week? Do this for all of the peppers and you'll have a super mild hot sauce. Let me know what you come up with! There are so many things to love about this recipe, my favorite being how. Great read, thank you! So gather those hot peppers from your garden or the farmers market and stock up on bottles ($20, Amazon). The more powerful your blender is, the smoother your hot sauce will be. And I don't recommend using an immersion blender for this. 10 Hot Sauce Recipes That Bring the Heat - Edible Blog Sauces and Dressings - LifeAlive So the ph level changes by cooking the sauce or merely adding a vinegar or citrus or both? They usually focus more on flavor and less on heat. Thats the zing. You may need to do this in a few batches. Use a small spatula to press the sauce through the strainer, occasionally lifting the strainer to scrape the sauce off the bottom and into the funnel. The Best Grain Bowl Recipes - Food Network | FN Dish Go ahead. Hawaiian Style Hawaiian hot sauce, or Hawaiian Chili Pepper Water, is typically a mixture of local chili peppers, garlic, ginger, a bit of vinegar but mostly water, among other potential ingredients. I made a tabasco pepper sauce from the non-fermenting recipe here and will be making the fermented version soon. Jimmy says: "You dont. You'll likely have to do this in batches, depending on the size of your strainer and funnel. You can also incorporate a thickener, such corn starch, arrowroot, or xanthan gum by mixing a tablespoon or more with water, then swirling into the simmering hot sauce. A hot sauce made with lemon juice will taste substantially different from a hot sauce made with orange juice. Let the mixture cool to room temperature, then blend till smooth. I'll be back for more information. The original Tabasco sauce only uses 3 ingredients tabasco peppers, salt, and distilled vinegar. Use it as you would any seasoning blend. by checking out other hot sauces and hot sauce makers. If you want to keep it out of the fridge for longer periods of time before opening, it is best to do a hot pack and process the sauce for longer term storage. Thank you. Need help? Won their approval and they came back for seconds. "Ultimate implies the last degree or stage of a long process beyond which further progress or change is impossible.". Do you want a more serious name? If not, wait until the mixture has cooled a bit (it doesnt have to be room temperature) before you blend it. Fermentation is the natural process of breaking down the peppers with micro-organisms into a more digestible form. The most famous brand, Tabasco, relies heavily on a three-year aging process for a funky complexity. Your product is the most important thing. 1 tsp (5ml) honey. Which Vinegar is Best for Homemade Hot Sauce? There it is, pasta, fermented tomato sauce in a bag, in a jar, cold or hot, you . I found a better way to thicken many sauces and not alter the consistency (subjective taste) or flavor quality with food starches as corn, potato, or wheat. Squeezing a perfect zig zag of hot sauce onto your eggs in the morning really makes you feel like a pro! I get a LOT of questions about making hot sauce. Asian Black Bean Sauce Black bean sauce is commonly used in Asian cooking to dish out noodles and. This is a classic way to thicken gravies. Madagascar Style In Madagascar, the locals serve "Sakay", which means "spicy" in Malagasy, with many of their meals. (via Two Lazy Gourmets) 2. Very warm and a nice flavour. I will continually update this page with information as I acquire it, but for now, lets talk about making your own hot sauces at home. Your email address will not be published. I love aged balsamic! If youre concerned about whats hot and whats not, here is a sample heat index for some of the most popular types of peppers (taken from a variety of sources and chopped to fit accordingly). Heat over medium heat. It is much more cost effective than bottled fancy hot sauces. Andre, yes, it is OK as long as the peppers stay submerged under the liquid. I often ferment my peppers for 6 months at a time for making hot sauce the next spring after my last harvest. LIFE ALIVE RECIPES RECIPES All You Need is Food - Stevehacks Fruit is always fun to play with. Pepperocini are turning a nice red and get a little heat to them, but my jalapenos and serranos are having a hard time turning red. Tired of wasting your money on meal planning services? Lets get cooking! Just follow the exact same instructions and you'll get a nice green hot sauce. Peppercorns: Add 8-10 whole peppercorns to the jar before covering it with the lid. Add additional heat if desired. Sure thing, Justin. There is a bit of an art to making hot sauces, but it isnt a difficult thing to do. meal-plans Life Alive Recently married, I became interested in cooking and my appetite for spicy food was in full bloom. Sugar: For sweet hot peppers dissolve sugar in the hot vinegar before pouring it over the chilies. Want to work with me? Justin, 1 pound is a good amount to start with. I want to make a hot sauce using tequila as it has the most stable PH out the door. Scotch bonnet peppers are extremely hot peppers, and should be handled carefully. Also, dont strain the sauce. They've discontinued it so now I find myself attempting to make my own. Bring to a boil and reduce heat to a low boil until peppers are soft (about 10 minutes). Thanks, Mackenzie. Other ingredients include aromatics like garlic and onion as well as spices. If you don't have time to whip up your own batch of clarified butter, grab a jar of ghee at the grocery store. 17 Homemade Hot Sauce Recipes for Heat Seekers If you have a less powerful blender, you may need to run it longer. i also have a ton of those to use up. Is that ok or what? Put your sweatpants on and drown that boxed mac-and-cheese in the good hot stuff like the royalty you are. Remove and discard the seeds and ribs according to desired heat levels. Add garlic and cook until fragrant, about 1-2 minutes. I hope you can master it! Uncharacteristically logging everything that I am doing. That's awesome thank you so much. Hit 'em in the cast iron with a nice little dry rub. I made the real simply sauce and it is wonder. Michael Hultquist - Chili Pepper Madness says. How to Make Fermented Hot Sauce At Home | Epicurious Garlic Chili Hot Sauce. Your email address will not be published. You want to add pickle juice? Sergio. Hide that shame with some Cholula! If you're planning on storing your hot sauce in the fridge and are making it just for you to use, you can reduce the amount of vinegar to as little as 4 ounces ( cup). And youre not a chump, youre a goddamn rockstar. I'm always looking for new and creative ways to get the most out of my favorite ingredients and flavors! Does it have to be refrigerated and ship cold? Something made it soluable. Vegetables and fruits are commonly used ingredients. Let me know how it all goes. Or, you can use a pressure canner. I am a faithful reader of your emails. Store in the refrigerator for up to 6 months. And like that version, this one will rock on your Caribbean soups and stews just as well. Note, the measurements are in Scoville Heat Units, which is how hot the pepper actually is. The Life Alive @ Home program has come to an end. You'll want to pause to scrape down the sides of the bowl several times and will probably have to let it run for a longer time. To test the pH of your hot sauce, stick a pH strip in the hot sauce while it's still in the blender. 1 garlic glove 1 freshly minced/chopped ginger 1/2 tbsp tamari (or soy sauce) 1 tbsp lemon juice 1 tsp tahini [1 fat] 1 tbsp water The Adventurer (1 serving) adapted from Life Alive: 2 leaves Kale 1/2 cup corn [1 grain, 1 vegetable] 1 beet [1 vegetable] 1/2 cup broccoli, steamed [1/2 vegetable] 1/2 cup baby carrots, steamed [1/2 vegetable] After a day or so in the bottle their s a separation of fluid on top. Do you think this is OK or are there issues I may run into? Mind-blown. It molds to whatever pepper you have on hand. Garlic and spicy food lovers, this condiment will be your new addiction. The best way to thicken a hot sauce is to limit the amount of liquid added in the beginning. The Best Hot Sauce Recipes to Put Your Pepper Surplus to Great Use You know that cool section in the grocery store and fancygiftshops?
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