Do you like things a little bit spicy? I’m not sure when it happened for me, but for as long as I can remember I have liked spicy foods. Loved them, actually – even as a child. It was like a badge of honor if you could eat spicy foods without complaining. And I could down some spicy foods.
I like a lot of horseradish in my cocktail sauce. I want it to make my sinuses burn.
I like a lot of wasabi with my sushi. I want my eyes to water and my nose to run.
I put hot sauce on a lot of things, and jalapenos are a common topping for just about anything. When I was pregnant with both my boys I craved many different foods, but mostly it was anything that was spicy, spicy, spicy. The spicier the better – heartburn be damned.
So when I saw this recipe for fermented chili sauceover at Nourished Kitchen I just knew I had to make it. As much tobasco and sriracha as I go through, it seems like I should know how to make it myself.