With left-over local cherry bomb, cayenne and Christmas chilis from making a delicious batch of Sambal, I was pondering how to use these precious, little heat bombs. I had used some skewered next to chicken in curried yogurt and some others with cauliflower and mint, but I had been completely overlooking the most obvious answer – sambal’s sister sauce – sriracha. Continue reading
I love condiments. I love them all – like children – equally, but differently.
But I don’t love condiments more than I love my wife, who has a limited tolerance for things like mustard with 3/4 cup of horseradish or chili sauces with Scoville ratings high enough to burn through clothing. With that in mind, I did with sambal what any good partner would do, I compromised. Continue reading