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Ground habanero — extreme fruity heat, hot sauces, salsas
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Ground habanero — extreme fruity heat, hot sauces, salsas
DIY hot sauce kit — ferment your own artisan hot sauce at home
Italian pasta organized by shape — which sauce belongs with which pasta
Aged cayenne vinegar sauce — gumbo, eggs, Bloody Mary, universal heat
Mexican chili-spice hot sauce — tacos, eggs, soups, avocado
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Remove ribs and stems from Swiss chard leaves. Cut in half lengthwise, then slice crosswise into 2" pieces; set aside. Tear leaves into large pieces; set aside. Combine vinegar, hot sauce, and brown sugar in a small bowl, stirring until sugar is dissolved. Set sauce aside. Heat oil in a large pot over medium. Cook bacon, stirring often, until lightly browned and crisp, 7-10 minutes. Add onion and cook, stirring occasionally, until softened, 5-8 minutes. Add garlic and reserved chard stems; season with salt and pepper. Cook, stirring occasionally, until stems are crisp-tender, 7-10 minutes. Add reserved chard leaves a handful at a time, letting them wilt slightly before adding more. Add sauce and stir to coat. Season with salt and pepper if needed.