Chiles are said to be super healthy, so let's boost our well-being in these trying times. Here is a recipe for zhoug, a Jewish Yemeni condiment. I use serrano or Thai chiles. 💗🌶
Unless it's baking, I'm not much of a recipe person, but two things I use a lot are gochujang + gochugaru and chili crisp. The gochujang is a Korean pepper paste, usually not super spicy on its own, but you can add gochugaru, Korean pepper powder (similar to chili flakes and you can use it instead if you can't get gochugaru) to up the level of spice. Most the time I mix it with soy sauce, sesame oil, and a sweetener of some sort (I've been using cayenne date syrup I found at a salvage store). Whatever I make with it, I usually serve it with some kimchi. The chili crisp I usually mix with either soy sauce or stir fry sauce and maybe some nooch/nutritional yeast (I use it like a salt-free chicken bouillon) and throw it on stir-fried noodle dishes. The chili crisp, while super-flavorful, also isn't super hot so I throw in red chilis sometimes.
Dried bird peppers will work too, but they're hotter than cayenne.
@rffruitfly Thank you!
Unless it's baking, I'm not much of a recipe person, but two things I use a lot are gochujang + gochugaru and chili crisp. The gochujang is a Korean pepper paste, usually not super spicy on its own, but you can add gochugaru, Korean pepper powder (similar to chili flakes and you can use it instead if you can't get gochugaru) to up the level of spice. Most the time I mix it with soy sauce, sesame oil, and a sweetener of some sort (I've been using cayenne date syrup I found at a salvage store). Whatever I make with it, I usually serve it with some kimchi. The chili crisp I usually mix with either soy sauce or stir fry sauce and maybe some nooch/nutritional yeast (I use it like a salt-free chicken bouillon) and throw it on stir-fried noodle dishes. The chili crisp, while super-flavorful, also isn't super hot so I throw in red chilis sometimes.
@vaxordemonsnax Now I'm drooling!