The Little Red Blog — Condiment Guide RSS

Is it a liquid salsa or a chunky hot sauce? We break down the four key pillars that separate a smooth, fermented hot sauce from a zesty, scoopable salsa. From the chemical "homogenous" textures to the battle between vinegar and citrus, learn why your kitchen needs both a "finisher" and a "component." Whether you're dashing or dipping, discover how to use the right heat for the right meal.

"Do I need to keep this in the fridge?" It’s the #1 question we get at the market. Shane dives into the ancient science of pH levels and acetic acid to settle the storage debate once and for all. Learn why your kitchen press might be the secret to maximum heat, when the fridge is a must for preserving those vibrant Irish ingredients and the "golden rule" for keeping your bottle pristine.