Category: Tempero
Esta mistura combina o nosso alho preto e Sal Kosher Puro, colhido na Baía de Netarts, na Costa do Oregon, com tomate seco ao sol, três tipos de malaguetas, nibs de cacau da Cloudforest, sediada em Portland, e cogumelo. É umami com a quantidade certa de picante.
The sun-dried tomato and three chiles give it a smoky depth that makes plain roasted chicken taste like a slow-cooked weekend meal. I've used it as a dry rub and even stirred a pinch into soup broth, and the Oregon sea salt keeps everything balanced without going sharp.
The cacao nibs are the surprise star here—they add a subtle richness that makes the chiles feel deeper, not just hotter. I've been using it on roasted vegetables and even plain rice, and that Oregon sea salt really ties everything together. This jar won't last me long.
