[My friend, filmmaker Matt Morris, offers up his own take on hot sauce, “an easier one” he points out after reading the post below this. Take it away, Matt!]
I recently moved to the Napa Valley, a land of such abundance that it’s almost impossible to visit a friend without leaving with large sacks of produce, dozens of backyard eggs, and cases of wine in tow.
In order to keep this food from going to waste, you must find ways to preserve, pickle, and can. Most people who regularly cook never think to make their own condiments, which isn’t that difficult and always significantly tastier than store bought. But which condiment stands above them all?