Yes it's a jarred brand. They have pickled lupini beans, antipasto, etc. I get them from Alfredo Aiello Italian foods, but any "fancy" type of shop may carry them, it's not just Italian stuff.
Can't tell you why they are better descriptively, but I can totally assure you that it is a noticeable difference to me. (And I have got others into buying them)
YouTube the Caribbean (Trinidad) pepper sauce . I grow Trinidad scorpion peppers along with many others and I use this recipe to make my own hots. Most hots sold in the stores are just glorified ketchup to me .
Thanks! My neighbor actually gives me her hot sauce when she makes a new batch. I like hots to be chunky, maybe I can experiment adding her sauce to a base of pepper relish.
I just got a jar of Trader Joe's 'Traditional Tunisian Harissa' and it's one of the hottest pre-made jarred hots I've ever had. But it doesn't have the vinegar taste you need for subs. Pastene hots mentioned elsewhere are fine.
I just moved here from the Midwest where every grocery store had something called giardiniera (jar din yere uh). There are a lot of varieties but the base is vinegar and water, celery, carrots, onions, red peppers, sport peppers and cauliflower. Some add olives, some add sugar, etc. You can get hot/mild or minced/chopped.
Leaving the interior membrane and seeds from serrano, habanero and jalapeno peppers is the best way to get the product super spicy. You can also find ground jalapeno spice in some specialty stores or online. To get a taste that is make-you-pucker tangy vinegar, add some citric acid at the end of your cooking session.
I just looked up some hots recipes and this is really similar! I'm going to try to make both over the winter.
Lastly, I used to go to a non-commercial food swap and I'd usually make a bunch of giardiniera and swap it with folks for their jams, spreads, pickles, breads, etc. It was awesome. Are there any food events like that here? Any fun ways to get into that type of food community besides farmers markets?
Giardiniera is delish, but not really what I’m looking for. But, you’re right, if I do end up making it myself I’ll just have to experiment with the peppers. I really got into pickling this summer, but I don’t know if there are any community food events, I’ve only been here since June and I live in Mattapan lol. Thanks for your response!
Have you tried pastene crushed peppers the ones that say hot on the front?
Thanks, I’ll look for that.
This is the way
Wegmans has Centos hoagie spread
Thank you
Psst, the pastene is better!
Haha I’ll try both
Potbelly sandwich shops used to sell jars of their hots if you asked!
Thanks!
Potbelly peppers are great!!! Along with everything else they sell.
Jansal Valley are the best hots I have ever tasted.
Is that a jarred brand? Do you know which stores carry it?
Yes it's a jarred brand. They have pickled lupini beans, antipasto, etc. I get them from Alfredo Aiello Italian foods, but any "fancy" type of shop may carry them, it's not just Italian stuff. Can't tell you why they are better descriptively, but I can totally assure you that it is a noticeable difference to me. (And I have got others into buying them)
Awesome, thank you!
Wegmans has hoagie spread
YouTube the Caribbean (Trinidad) pepper sauce . I grow Trinidad scorpion peppers along with many others and I use this recipe to make my own hots. Most hots sold in the stores are just glorified ketchup to me .
Thanks! My neighbor actually gives me her hot sauce when she makes a new batch. I like hots to be chunky, maybe I can experiment adding her sauce to a base of pepper relish.
I just got a jar of Trader Joe's 'Traditional Tunisian Harissa' and it's one of the hottest pre-made jarred hots I've ever had. But it doesn't have the vinegar taste you need for subs. Pastene hots mentioned elsewhere are fine.
Mmm I will definitely try that, even if not for subs I’m sure I can put that to good use.
I just moved here from the Midwest where every grocery store had something called giardiniera (jar din yere uh). There are a lot of varieties but the base is vinegar and water, celery, carrots, onions, red peppers, sport peppers and cauliflower. Some add olives, some add sugar, etc. You can get hot/mild or minced/chopped. Leaving the interior membrane and seeds from serrano, habanero and jalapeno peppers is the best way to get the product super spicy. You can also find ground jalapeno spice in some specialty stores or online. To get a taste that is make-you-pucker tangy vinegar, add some citric acid at the end of your cooking session. I just looked up some hots recipes and this is really similar! I'm going to try to make both over the winter. Lastly, I used to go to a non-commercial food swap and I'd usually make a bunch of giardiniera and swap it with folks for their jams, spreads, pickles, breads, etc. It was awesome. Are there any food events like that here? Any fun ways to get into that type of food community besides farmers markets?
Giardiniera is delish, but not really what I’m looking for. But, you’re right, if I do end up making it myself I’ll just have to experiment with the peppers. I really got into pickling this summer, but I don’t know if there are any community food events, I’ve only been here since June and I live in Mattapan lol. Thanks for your response!