Our farmers' market is flush with gorgeous, just-picked bird's eye (also known as "Thai") chilis. https://instagram.com/p...
Should I pickle them? Dry them? Grind them up with aromatics into pastes to freeze? All of the above? Any hints or suggestions as to how to get the best results would be greatly appreciated. Thank you, everyone. ;o)
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)