My latest effort with fermented chilies was inspired by this article on Fresno chili vinegar. Alas I was missing some of the sweeter ingredients. Relying on Thai bird chilies, I added sweet peppers to tame the heat. Then I left my first batch...
One of my staff members is from Chile, and if it were not that once or twice a day that he mentions my soup being "a Carbonada," I wouldn't of taken any notice. His nationalist labeling of virtually every dish I make as distinctly Chilean rings a bit...
