Cayenne Garlic


I love the taste of cayenne peppers. I came up with this recipe while playing around the buffalo wing profile we know and love. I added a little twist to it by adding a generous amount of locally grown garlic from St-Albert.

Medium heat from our farm grown Cayenne peppers along with a tangy taste of garlic and acid from the vinegar. The sweetness of carrots comes balancing it all while being spiced up with cumin, coriander and ginger.

Drizzle on your pizza or mix with mayo and sour cream for a tasty dip.

Ingredients: Fermented Cayenne peppers, Carrot purée, Water, White Vinegar, Apple Cider Vinegar, Garlic, Salt, Cumin, Coriander, Ginger, Xanthan gum

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