While I have since learned that the true tests of manhood are far greater than simply handling the scorch of hot chiles, that first dance with the habanero opened my mind to the pleasures that heat can add to the culinary experience.
With immediately apparent and expected notes of smoke, char and deep earthy pepper from the ancho chile, you also get a sugary sweetness of light almonds, apples and a bit of herb on the finish.
This Vodka is very clean, very crisp and makes an excellent building block to showcase spice. This incredibly smooth, tropical, rich rum gets its complexity from both the hot, volcanic climate influencing the barrel aging process and the use of volcanic water. This Irish whiskey is triple blended, triple distilled, and triple aged in a combination of ex-bourbon and sherry casks. Each of these pair with your bottle of Ancho Reyes to make exceptional spicy cocktails.
We give you two straight peppers housed in glass jars courtesy of Melissa's Produce. The Oaxacan variety is hand-harvested on hillsides where the sun scorches the earth. But beware: the ghost pepper is one of the hottest on the planet and must be handled with care. You'll need tongs or gloves (we're not joking).
One of the hotter items in your box this month is NW Elixirs No. 5 Hott Jolokia. It's made from ghost peppers grown down in South Carolina at the Puckerbutt Pepper Company (yeah, we love that name too), and it’s crafted with a nod to the jerk-style of sauces found commonly in the Caribbean.
A deliciously mild hot sauce, hand made with
fresh garlic and cilantro with a powerful, full
body easy-going style of heat.
A Good Food Award Winner in 2015, thanks to a proprietary recipe of fresh poblanos and jalapenos combined with the heat and smoke of dried ancho chiles. The flavor is layered and subtle with beautiful, lightly sweet heat.
Fire Bark is a base of rich and bitter Belgian dark chocolate blended with pulverized, candied jalapenos and dusted in a topping of sea salt crystals. The effect is a great lingering burn against the gorgeous, slow melt of intense flavor.
Like all jerky, this one is loaded with protein and easy to pack for road trips, hikes, campouts or just days stuck in traffic. What sets it apart is the quality of the beef combined with viciously tasty ground habanero spice. It's the best jerky we've ever had.
Made using corn grits that are puffed, similarly to popcorn with cheese made from antibiotic-free dairy and an all-natural sriracha pepper seasoning on the finished, baked puff.The result is without a doubt the world's best cheesy puff.