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Smoked jalapeño in tomato sauce — instant smoky depth
Guilin-style fermented chili sauce — noodles, dumplings, stir-fry
Fine Korean chili powder — tteokbokki sauce, seasoning, pastes
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Professional-grade blender — silky purees, hot soups, nut butters
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Smoked jalapeño in tomato sauce — instant smoky depth
Guilin-style fermented chili sauce — noodles, dumplings, stir-fry
Fine Korean chili powder — tteokbokki sauce, seasoning, pastes
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Professional-grade blender — silky purees, hot soups, nut butters
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Turn all ingredients, except the sweetener, into a heavy pot. Bring to a boil slowly, then simmer uncovered, stirring often, for one hour or until it is reduced to a consistency that you like. If it is too watery, your toast will get soggy. Let it cool. Add the sweetener. Adjust to your taste. Put into Tupperware or Zip-lock bowls. Will keep quite a while in the fridge.