Shaquanda’s Spicier Smoke is an expression of diaspora cooking. It’s all about seasoning and building layers of flavor. Smoked paprika and roasted sweet peppers are rounded out with a brew of mustard, chile peppers, and turmeric, reminiscent of flavor profiles you’ll find in plenty of stews, braises, and chillies. Smokier spice is also how Shaquanda feels after three days of drag! Can’t she just have a beard and relax with a scotch and a cigar!
TRY IT ON:
Turkey sandwiches, deviled eggs, and in bolognese and curry. Pair with mayo to make a smoked aioli or add to yogurt for a soup topping.
INGREDIENTS:
Onion, white distilled vinegar, chili pepper, roasted red pepper (red pepper, red win vinegar, grape must, salt), sugar, salt, mustard powder, turmeric, smoked paprika powder.
HEAT LEVEL:
Medium
