http://www.huffingtonpost.com/2014/01/06/sriracha-etsy-photos_n_4538052.html

Most of these do nothing for me as I’m into hot sauce, not some sort of textile culture around hot sauce. But… let’s just that if I ever have a baby, that kid’s first Halloween costume has been chosen.

What do you do with a drunken strawberry?

Ok, so my strawberries are not drunken.(Yet anyway. A heavenly dessert I know involves dipping each strawb in the boozahol of your choice, then rolling it in dark brown sugar and adding a dollop of sour cream to it… but I digress. This is after all Less Sugar Mo’ Spice.)

Fact is, I have too many strawberries. I also have some jalepenos. So, I’m going to attempt this recipe.

Though, I confess, the thought of buying pectin and jelly jars makes me feel like I should star in this Portlandia clip… Wish me luck!

Wicked Cactus Sauce Ghost of the Samurai - 5oz. - Hot Sauces - Peppers.com offers hot sauce, bbq sauce, wing sauce and more.

@Mehals brought this excellent hot sauce to our Labor Day barbecue last year, and the vibe of the party instantly charged up as we split into two groups: those dying to try it and those who would rather die than try it. In the end, it turned out that Ghost of the Samurai was in the middle: not quite spicy enough to make the spice-junkies cry, but way too spicy for the non-spice-junkies to safely enjoy. This means that a couple of drops are great addition to a pot of food. Ghost of the Samurai is unusual in that it’s got Asian flavors—in fact, it’s like a spicy teriyaki sauce. It’s salty and sweet in addition to spicy. As I said, it makes a great stir-fry addition and cooking sauce. We also added it to some dips with great success. And the fact that it’s handcrafted and has a pretty label means it also makes an awesome gift for your fellow chili-hounds. Recommend!

Ingredients: Teriyaki Sauce, Rice Wine Vinegar, Ghost Pepper, Garlic, Ginger, and Honey

Drying Hot Peppers

My roommate grew 7 hot peppers in pots on our deck and now I’m trying to figure out what to do with them. I think what I want to do is dry them and feed them into a pepper mill to grind and crush hot peppers that will garnish and spice up salsa, hummus, tasty melon cocktails, etc. So first thing I have to do is dry them, which I’ve never done before. I’m planning to use the oven method simply because most of the others aren’t an option for me. If anyone’s ever done this before, tips appreciated!

Lulu's Mexican Chocolate

HotWired Cafe in West Seattle uses this blend in their Mexican mochas, and now they sell the packets straight from Lulu’s. It also goes great in drip coffee or, of course, added to milk for a spicy hot cocoa.

Robert’s Mango Salsa Recipe:

2 large mangos, diced

1 small red onion, diced

2 red fresno peppers, roasted, peeled and diced*

~5 cloves roasted garlic, minced

handful chopped cilantro

dash of kosher salt

dash of red pepper flakes

~2 Tablespoons olive oil

~1 Tablesppon rice wine vinegar

juice of one small lime

Mix ‘em all up and let sit for at least a half hour. Super tasty on salmon.

* To roast the peppers and garlic, line a heavy baking sheet with foil, and toss them under the broiler — peppers by themselves, garlic split into cloves, but not peeled. Flip everything over after a few minutes, when the pepper skin is blackening, and get the other side to blacken as well. Peel the garlic then, but stick the peppers in a plastic bag for 10-15 minutes, and the skin will just come right off.

You can also roast a lot more garlic while you do this, for use in marinades and other tasty foodstuffs.

Make your own spicy tuna sushi

from TheKitchn.com

A Recipe from Chili Cookoff World Champion

Alas, this version lacks deer, buffalo, rattlesnake and rhino meat. I strongly suspect that the magic won’t happen if the chili powder you use is subpar.

less sugar more spice tshirt from CafePress.com

It’s a tshirt about Rule 1.

How to Make Sriracha (from America's Test Kitchen)