Anyone a fan of one pot meals to use up a bunch of hot sauce bottles and make room to try more?
I had some collards, poblanos, anaheims, and parsley that had to be used so just sautéed the peppers with with onions and garlic, browned some ground pork in, threw in half a bottle of leftover wine with some chicken stock, and then the collards and a bunch of flat leaf parsley.
Poured in about half a bottle of Butterfly Bakery Red Ghost Reaper and Heat Hot Sauce Habanero Garlic, the last quarter of the jar of Ferm Foundations Manchester Kimchi, half a bottle of Torchbearer Spicy Horseradish Mustard, half a bottle of La Perrona Brown Chiltepin, and rounded it out with some paprika, celery salt, black pepper, and oregano.
Nice tasty and spicy soup that gets better when reheated after spending a night in the refrigerator, and a great way to finish off some sauces so that you can open up and try some new ones.
by MagnusAlbusPater