A spoon-it-straight-from-the-jar-and-slather-it-on-everything sauce with the taste of tradition, the seduction of sophistication.
Knowing how to perfectly blistered shishito peppers results in a cocktail nosh that’s mildly tingly, almost sweet heat…except for the occasional renegade that’s CRAZY hot. Sorta like a non-lethal Russian roulette.
No more standing idly by as the pork chops you tossed on the grill toughen into leathery dryness. Nope. Not with this clever trick that cooks a whole pork loin and then slices it into chops after it’s pulled off the heat.