We were first introduced to fish peppers by Spike at Woodberry Kitchen. He has a few in his pantry ground into a salt mash maturing for hot sauce. He also has a few bottles of hot sauce around from last years harvest which he graciously shared with us. (Spike, if you are reading we are almost out and could use some more, we put that [email protected] on everyting.) To say I enamored with these delicious beauties is an understatement. The fish pepper was once part of the culinary vernacular in the seafood inspired cuisines of Baltimore and Philadelphia. It unfortunately fell out of favor and was nearly lost. Thanks to chefs like Spike and seed savers like Jere and Emilee Gettle these peppers are making it back into our repertoire and our kitchens. We too have a hot sauce in the works (not quite as large as Spike's) as well as a few other ideas in various stages of development in our workshop inspired by these delicous and spicy peppers.
Years Past:
