Field Notes

Introducing the Chili Lab Hot Sauce Kit

Sometimes the only thing standing between you and a new cooking adventure is the right tools. To that end, we’re thrilled to announce our latest creation, The Chili Lab Hot Sauce Kit. A collaboration with W&P Design, the Hot Sauce Kit comes with everything you need to create a bespoke chili condiment of your own.

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Recipe: Anaheim Pepper Corn Bread Pudding

This recipe is an improvement on the frequently dry squares of jalapeño-cheddar cornbread that come with your bowl of chili. Roasted Anaheim chilis, hot sauce, and Monterey Jack cheese commingle with leftover cornbread in egg and cream bath before being baked into a custardy-on-the-inside-crispy-on-the-outside pudding. Serve it with short ribs for a bone-sticking cold weather meal, or make it the main course with a side of avocado-cucumber salad. You could also add bacon or crumbled sausage to the batter to make it even heartier.

If your cornbread is fresh, place the crumbles in a baking sheet and toast in a 400° oven on the lowest rack for 10 to 15 minutes. Let cool completely before using.

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The Anaheim Chili Pepper

Name: Anaheim

Flavor Notes: Kale and Granny Smith apples

Heat Level: Low

Craving that fruity bright flavor of green chili without the wallop of heat that comes with jalapeño or serrano peppers? Anaheims are here for you. The long conical peppers are widely available fresh and canned. When grown to full maturity, the peppers turn red and are referred to as chili colorado.

We love to char them and throw them into salads, or use them raw in pico de gallo. Anaheims have very thin skins, so it takes no time at all to roast them.

Store fresh Anaheims on the counter at room temperature; they’ll keep for up to 5 days.