Nightshade Chili Sauce

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Nightshade Chili Sauce

Nightshade Chili Sauces were created for people who like the lighter side to chili sauces.

We accomplish this by using a fermentation process that brings out the flavor of the chili and slightly subdues some of the heat.

10/12/2024

Morning Houston!

08/31/2024

Mmmmmm……sandwich! This was on point last night. Homemade loaf with Nightshade Mustard, Nightshade Smoked Tomato and Garlic aioli! Smoked ham, provolone, tomato and arugula! Oh yeah, made in-house pickles!

08/10/2024

Had good day off making 100% beef sausage! Pretty tasty! Also this Grass fed Top Siloin steak was on point! Served with creamed spinach and mushrooms and a little Nightshade Dolce Sauce!

06/28/2024

Where I’m from we call this Jack Miller or Pig Stand Bbq sauce! New Yorkers trying to steal our sauce! lol!

06/18/2024

LONZINO! One of my favorite dry cured meats to make. Also one of the easiest. This is pork tenderloin that cured in salt, black pepper, dried herbs and fennel for about 14 days. Then I rinsed it in white wine, dried it off and added more dried herbs, black pepper and fennel. Then I stuffed it into a beef middle casing. Fermented for 24 hours and into the curing chamber until it loses 35% of its weight!

05/01/2024

This Spicy Salami Finocchiona Cotto came out great!
Duroc Pork with a ton of fennel, garlic, black and white pepper along with classic fresh herbs from the garden! Rosemary, Sage and Thyme! (S&G) I also put in a couple pinches of house dried chilis! They are hotter than I expected but, it’s a good thing!
Smoked over Pecan and a little Oak. Then slowly poached until fully cooked!
Ready for cheese and crunchy bread!

04/30/2024

Pecan smoked Salami Cotto! This one has a flavor profile similar to a Finocchiona Salami. I can’t wait to cut into it tonight!

04/26/2024

Super excited about this new salami!
Duroc Pork with Morel Mushrooms!
We have these awesome tiny morels packed in truffle water at work. Morels are one of my favorite mushrooms!
Ground the pork through the medium plate and hand cut the fat! Stuffed in beef middles. The test batch was on point. Fermentation was for 48 hours and I couldn’t be happier about results! See these in about 6-8 weeks!

04/10/2024

Salami Cotto, haven’t made one of these in a while. I forgot how delicious, fun and easy these are to make. This is a fully cooked salami, slowly poached in liquid, as compared to a traditional salami which is dry aged over a long period of time. I chose to make an all pork salami, you can also use beef, with a light smoke, of course, over some Post Oak.
The salami consists of Pork, salt, black pepper, white pepper, cardamom, nutmeg and fresh garlic.

03/25/2024

Time to start a new book!

02/24/2024

If you don’t care for truffles please skip this post!

Man, this came out great! Black Truffle Salami with Duroc pork loin and Portuguese heritage pork fat!
We had a Portuguese event at my work a while back and I scored this amazing pure white back fat from some heritage Portuguese breed grown in New Jersey. So creamy and soft! A couple months later we had our annual truffle event and picked up some truffles in oil.
Along with some garlic, black pepper, a little fennel and a touch of Barolo wine!
I made Lardo with the rest of the fat and next I’ll make an Umbrian style co****ni di mulo with it!

12/28/2023

I got a really nice Duroc Coppa from central market!
Cured for 16 days in salt, black pepper, fennel, juniper and red chili flakes!
Rinsed and wrapped in a collagen wrap. Fitted in a roasting sock, to keep its shape!
Now the hard part! Waiting for about 10 weeks for it to hit target weight!

Address

Houston, TX

Website

http://nightshadechilisauce.com/

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