By: Clif Family
On the Clif Family Farm, we grow a variety of peppers each season. Some make their way to the Bruschetteria Food Truck menu, some make their way into our pepper jams and the rest we grow for single varietal hot sauces. Each hot sauce has a distinct heat level and flavor profile that make them great additions to a variety of dishes. Here are some of my favorite ways to use each of our hot sauces.
Jimmy Nardello – Love a good Bloody Mary but not the tabasco burn? Add some Jimmy Nardello hot sauce to your favorite brunch cocktail. Our Jimmy Nardello hot sauce has a great depth of heirloom pepper flavor without the spicy burn. Add it to your cocktail repertoire.
Golden Greek Pepperoncini – Ever ask yourself how to spruce up your popcorn? Try the addition of our Golden Greek Pepperoncini hot sauce applied to your favorite popcorn. You can even omit the butter as you’ll finish the popcorn in no time with this lightly spicy and zingy hot sauce.
Picante Calabrese – We like to add this hot sauce to our pasta dishes at home. These fiery little peppers pack a punch of just the right amount of heat and can be supplemented to any hearty Italian dish including polenta, risotto, pasta and gnocchi. Picante Calabrese hot sauce for the win.
Lemon Drop – When the hot sauce you use just isn’t as spicy as you want it to be, that’s where our Lemon Drop hot sauce comes into to play. Not for the faint of heart, this hot sauce can be applied in various vegetable dishes, seafood and ceviche. The Lemon Drop peppers are also known as aji Amarillo in Peru and can be found in a variety of ceviche. A little goes a long way with this one.
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