Hot & Spicy!


According to, August is National Hot & Spicy month!

To go with the flow, we decided to sit down with Chef Jason and discuss some of his favourite hot & spicy foods and get the inside scoop on some hot trends! Check it out:

Q: What is your favourite hot and spicy sauce?
Chef Jason: My favourite hot sauce is sambal oelek but I honestly love the flavour of pepper and peppercorns.

Q: What is your go-to for these flavours?
J: Wings with either sambal oelek and a touch of lemon, or simple salt and black pepper are addictive to me!

Q: What is a trend or upcoming flavour you are diving into at the moment?
J: Like many people in my industry, I’m starting to get into gochujang, it is a Korean pepper paste.

Q: Last but not least, can you share a couple of your all-time favourite recipes with us?
J: Take a look below where I have attached a version of Brussel Sprout Kim Chee I created once upon a time, as well as a Piri Piri Sauce from my family history in South Africa!




• 3.5oz + 1 oz kosher salt
• 1.5 lbs Brussel sprouts
• ½ small onion, chopped
• 2 green onions sliced
• 4 garlic cloves
• ¼ cup gochugaru (coarse Korean red pepper powder)
• 2 tbsp fish sauce
• 2 tbsp Sriracha
• 1 tbsp grated ginger
• 1 tbsp soy sauce
• 2 tsp coriander seeds, crushed
• 2 tsp fennel seeds, crushed


1. Combine 3.5 oz salt and 2 quarts warm water in a large bowl. Stir until salt is dissolve.

2. Add cleaned Brussel sprouts and top with a plate to keep Brussel sprouts submerged. Let set at room temperature for 4 hours then drain, rinse, drain and place in a large bowl.

3. Pulse the onion, scallions, garlic, gochugaru, fish sauce, Sriracha, ginger, soy sauce, coriander and fennel seeds in a food processor. You can decide how smooth you would like it.

4. Add to the bowl with Brussel sprouts and toss. Transfer to canning jars and pack tightly eliminating air gaps.

5. Combine remaining 1 oz salt with 1 quart water in a large bowl until salt is dissolved. Add salt water to the jars to cover the Brussel sprouts. Leave around 1” space on the top. Cover jars with lids. Let sit out of direct sunlight at room temperature until kimchi tastes tangy and releases bubbles when stirred, approx. 3-5 days. Chill.




•2 Tbsps red hot chile paste or 10 red hot chiles, such as Thai
•1/2 cup fresh lemon juice
•2 Tbsps finely chopped cilantro
•1 Tbsp chopped parsley
•5 chopped garlic cloves
•1/2 tsp salt
•1/2 cup olive or peanut oil


1. If you are using fresh red chilies it is important that they be red, for the proper color of piri piri -- chop them roughly. If you really want to make this authentic, find yourself the tiny "bird's eye" chilies, which are appallingly hot. Any hot chile will do, though.

2. Throw everything into a food processor except the oil. Buzz on high until smooth. Once the sauce begins to get smooth, drizzle in the oil slowly while the machine is running.


If you try out a recipe or have any general comments be sure to share with us!
Email: or Tweet Us: @scarlett_house