Sauce Feed

In México, most of our salsas are roasted, fried or raw, so fermented hot sauce sounds a little weird…then again, you probably have tried one before: Tabasco. But what if Tabasco is not hot enough? Make it with habaneros instead! [Read More]

Big change in life, like starting a PhD, is pretty scary…salsa roja is nice and comforting, see where I’m going with this? Salsa roja goes on everything, you can have it cold or warm right out of the pan. I made this one with fermented peppers to add a bit... [Read More]

Straightforward: spicy, tangy and salty - all you need to know about this sauce is right on the first bite. Charring the serranos brings the sweetness almost down to zero and it adds a smokey touch to bring it all together. [Read More]

The success of this sauce is in its simplicity: garlic, oil, peppers, mustard seed and a bit of patience! The scorpions slowly bring heat that keeps on building with every bite, and it will linger for a while after. [Read More]

This is a demo post to show you how to write blog posts with markdown. I strongly encourage you to take 5 minutes to learn how to write in markdown - it’ll teach you how to transform regular text into bold/italics/headings/tables/etc. [Read More]