Tonguespank Spice

If you are like me, your taste for hotter and hotter chiles is a never-ending hobby. When my bumper crops of peppers got to be too much to use in a season, I started chopping and freezing them to use all year. However, they turn a bit mushy, and the seeds get discolored when freezing.

I tried making sauces that would store better, but I don’t really like the vinegar or fermented taste. After noticing the dehydrating setting on my fancy new stove, I started preserving them, dehydrating, and grinding them up! Using simple shakers, I could shake on just what I needed, and they keep for years. People have been preserving food this way for eons, and it works great. This makes peppers easy to take to work, camps, BBQs, or share with friends and family.

While it’s easy to just keep dumping more and more chili powder into food and burning your face off, I find a balanced and complementary blend makes enjoying hot peppers far more enjoyable. I have brought together many unique spice blends and infused salts with local and globally sourced ingredients.