Type what you have

Ingredients

• ✓ red chile pepper
• cucumber
• salt
• rice vinegar
• white sugar
• sesame oil
• garlic
• ginger root
• sesame seed

Instructions

1. 1 Gather all ingredients.
2. 2 Place cucumber slices in a colander and sprinkle with salt; set aside to drain while you prepare the remaining ingredients.
3. 3 Whisk vinegar and sugar together in a small bowl until sugar is dissolved; stir in sesame oil, garlic, ginger, and sesame seeds.
4. 4 Rinse salt off cucumber slices by running under cold water; place in a large bowl.
5. 5 Add sliced red chili peppers and vinegar dressing; toss to coat. Cover and refrigerate the salad until ready to serve. This salad tastes best on the day it is made.
6. 6 Enjoy!

By sandradxb

Ingredients

• ✓ red chile pepper
• green peppercorn
• cilantro
• olive oil
• yardlong bean
• garlic
• brown sugar
• water

Instructions

1. 1 In a small bowl, using the bottom of a glass or jar, crush the peppercorns into a coarse pulp. Stir in the cilantro.
2. 2 Heat oil in a large wok or skillet over medium-high heat. Stir in beans, garlic, brown sugar, chile pepper, peppercorns and cilantro. Stir-fry for 45 seconds. Pour in the water and cover to steam for about 2 minutes. Serve immediately.

By Annabel

Ingredients

• ✓ red chile pepper
• soy sauce
• spring onion
• sesame oil
• chile oil
• brown sugar
• garlic
• black vinegar
• sesame seed
• cucumber

Instructions

1. 1 Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
2. 2 Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
3. 3 Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

By Chelsea

Ingredients

• ✓ red chile pepper
• sirloin tip roast
• soy sauce
• sherry
• sesame oil
• cornstarch
• brown sugar
• red pepper
• vegetable oil
• green onion

Instructions

1. 1 Partially freeze the roast for easier slicing. Slice the roast into 3x1/2 inch strips, and set aside.
2. 2 In a large bowl, combine well the soy sauce, sherry, sesame oil, cornstarch, brown sugar, crushed red pepper and whole chile peppers. Place beef in the mixture and coat well. Cover and refrigerate for 20 to 30 minutes.
3. 3 Heat 2 tablespoons of the oil in a large skillet or wok over medium high heat. Place green onions in the hot oil. Cover, reduce heat to low and cook 6 minutes, or until tender. Remove green onions and set aside.
4. 4 In the same skillet or wok, heat remaining 1/4 cup of oil over medium high heat. Add beef mixture and saute for 5 minutes, or until the beef is thoroughly cooked. Return green onions to the pan and saute for 30 seconds more, or until heated through.

By Kimber

Ingredients

• ✓ red chile pepper
• peanut oil
• bamboo shoot
• peanut oil
• garlic
• red pepper flakes
• ground pork
• rice wine
• salt
• rice vinegar
• soy sauce
• chicken broth
• green onion
• sesame oil

Instructions

1. 1 Heat one tablespoon peanut oil in a wok set over medium heat. Add the bamboo shoots to the pan; stir-fry until dry and fragrant, about 3 minutes. Remove from wok and reserve.
2. 2 Increase temperature to high, and pour in the remaining peanut oil. Quickly fry the garlic, red chile, and red pepper flakes in the hot oil until fragrant. Stir in the pork, and continue to stir-fry until it is cooked through. Pour in the wine; season with salt to taste.
3. 3 Return the bamboo shoots to the wok, and heat until sizzly. Stir in the rice vinegar, soy sauce, chicken broth, and additional salt to taste. Cook and stir for 1 to 2 minutes to allow the flavor to penetrate the bamboo shoots. At the end of cooking, stir in green onions. Remove wok from heat; stir in sesame oil before serving.

By rachel

Ingredients

• ✓ red chile pepper
• honey
• black peppercorn
• salt
• soy sauce
• sherry
• chicken thigh
• vegetable oil
• ginger root
• garlic
• green onion
• bean sauce
• rice vinegar
• sesame oil

Instructions

1. 1 Stir together the honey, peppercorns, salt, soy sauce, and sherry in a large bowl; add the chicken and toss to coat.
2. 2 Heat the oil in a large skillet over medium-high heat.
3. 3 Add the ginger, garlic, red chile pepper, and green onions; cook and stir until fragrant, no more than 30 seconds. Stir in the chicken and soy sauce mixture; fry another 3 minutes. Reduce heat to low, cover. Simmer until the chicken is no longer pink in the center, 5 to 10 minutes.
4. 4 Whisk together the bean sauce, vinegar, and sesame oil in a small bowl; pour over the chicken and stir. Turn heat to high and allow to cook 1 minute. Serve immediately.

By Dan

Ingredients

• ✓ red chile pepper
• vegetable oil
• egg
• cornstarch
• cornstarch
• chicken thigh
• white sugar
• white vinegar
• rice vinegar
• sherry
• soy sauce
• garlic
• vegetable oil
• ginger

Instructions

1. 1 Cook chicken: Heat oil in a deep fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Beat eggs in a large bowl until smooth. Mix in 1/2 cup plus 2 teaspoons cornstarch until no lumps remain. Stir in chicken pieces until evenly coated.
3. 3 Drop battered chicken pieces into hot oil, one by one. Cook until chicken is golden brown and begins to float, about 3 minutes. Drain on a paper towel-lined plate.
4. 4 Make sauce: Combine sugar, vinegars, sherry, soy sauce, and garlic in a small saucepan; bring to a boil. Cook and stir over medium-high heat until sugar is dissolved and sauce has thickened to the consistency of light pancake syrup, about 3 minutes. Remove from heat and keep sauce warm.
5. 5 Heat oil in a wok or large skillet over medium-high heat. Cook and stir chiles and ginger in hot oil until ginger begins to brown, about 30 seconds. Use a slotted spoon to remove chiles and ginger to warm sauce; stir until combined.
6. 6 Cook and stir-fry chicken in the same wok until very crispy and dark golden brown. Serve with sauce.

By Deb K

Ingredients

• ✓ red chile pepper
• green onion
• water
• cornstarch
• firm tofu
• soy sauce
• fermented bean paste
• shaoxing wine
• chicken stock
• ginger
• garlic
• onion
• ground pork
• sichuan peppercorn
• salt
• vegetable oil
• potato nugget

Instructions

1. 1 Preheat oven to 450 degrees F (260 degrees C). Arrange tots on a baking sheet. Drizzle with 1 tablespoon oil and sprinkle with salt.
2. 2 Bake in the preheated oven for 15 minutes. Turn tots over, then continue baking until crispy and hot, 5 to 10 minutes.
3. 3 Meanwhile, grind 1/2 of the peppercorns into a powder. Heat remaining 1 tablespoon oil in a large skillet over medium heat. Stir in remaining whole peppercorns; cook, stirring occasionally, until oil is infused, about 5 minutes. Remove and discard whole peppercorns.
4. 4 Increase heat to medium-high. Stir pork, onion, and 1 tablespoon chiles into the skillet. Cook, stirring to break up lumps, until pork is lightly browned and cooked through, about 5 minutes.
5. 5 Stir in garlic and ginger; cook for 1 minute. Stir in chicken stock, wine, bean paste, soy sauce, and ground peppercorns. Add tofu and simmer, stirring occasionally, until slightly reduced, 10 to 15 minutes.
6. 6 Stir cornstarch and water together in a small bowl. Stir slowly into the tofu and simmer until thickened, about 2 minutes.
7. 7 Transfer tots to a serving platter and top with tofu mixture. Garnish with green onion and remaining red chile peppers.

By Dan Whalen

Ingredients

• ✓ red chile pepper
• ginger
• garlic
• spring onion
• chili bean sauce
• vegetable oil
• white sugar
• black vinegar
• soy sauce
• chicken stock
• salt
• rice wine
• pork
• cornstarch
• water
• salt
• lettuce

Instructions

1. 1 Combine stem lettuce and pinch of salt in another bowl.
2. 2 Combine water and cornstarch in a small bowl; stir into a smooth paste.
3. 3 Transfer half of the cornstarch paste into a larger bowl. Add pork, rice wine, and 1/4 teaspoon salt. Mix well and let marinate, about 5 minutes.
4. 4 Whisk remaining cornstarch paste, chicken stock, soy sauce, black vinegar, and sugar in another bowl to make sauce.
5. 5 Heat oil in a wok or large skillet over high heat. Add pork with marinade; cook and stir until browned, 3 to 4 minutes. Stir in pickled chile peppers and chili bean sauce; cook until oil turns red, about 1 minute. Add spring onions, garlic, and ginger; cook and stir until fragrant, about 1 minute. Stir in lettuce; saute until tender, 2 to 3 minutes. Pour in sauce and toss until thickened, about 3 minutes.

By Jin

Ingredients

• ✓ red chile pepper
• sesame oil
• green onion
• peanut
• sugar
• rice wine
• soy sauce
• green bell pepper
• red bell pepper
• sichuan peppercorn
• garlic
• vegetable oil
• cornstarch
• sesame oil
• rice wine
• soy sauce
• shrimp
• chicken breast

Instructions

1. 1 Combine chicken and shrimp in a mixing bowl along with 4 teaspoons soy sauce, 4 teaspoons rice wine, and 2 teaspoons sesame oil. Sprinkle with cornstarch, and mix until evenly combined. Set aside to marinate for 25 minutes.
2. 2 Heat 1/2 of the vegetable oil in a wok over high heat. Stir in chicken mixture and cook until chicken has turned white on the outside and is still a bit pink in the center, about 5 minutes. Remove chicken mixture and wipe the wok clean.
3. 3 Heat remaining vegetable oil over high heat. Stir in garlic; cook for a few seconds until garlic begins to turn brown. Stir in dried chiles and Sichuan peppercorns; cook and stir for a few seconds until peppers begin to darken.
4. 4 Add red and green bell peppers, dark soy sauce, 2 tablespoons rice wine, and sugar. Bring to a boil and stir in chicken mixture. Cook until peppers are nearly tender and chicken is no longer pink in the center, about 5 minutes more. Stir in peanuts and green onion until green onion becomes limp. Stir in a few drops of sesame oil to serve.

By JANHAR64

Ingredients

• ✓ red chile pepper
• sesame seed
• peanut
• scallion
• salt
• garlic
• ginger
• black pepper
• oil
• sesame seed
• cornstarch
• sugar
• balsamic vinegar
• soy sauce
• garlic chile paste
• chicken stock
• chicken thigh
• black pepper
• salt
• cornstarch
• soy sauce
• cooking sherry

Instructions

1. 1 Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
2. 2 Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
3. 3 Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
4. 4 Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.

By Yoly

Ingredients

• ✓ red chile pepper
• salt
• young ginger
• garlic
• lime
• white sugar
• salt
• ginger
• garlic
• lime
• salt
• ginger
• garlic
• rice
• sesame oil
• garlic oil
• white sugar
• soy sauce
• salt
• water
• ginger root
• garlic
• spring onion
• chicken

Instructions

1. 1 Trim chicken of all excess fat, reserving fat.
2. 2 Place chicken, spring onion, 3 cloves crushed garlic, and one 1-inch piece ginger in a large pot. Pour in enough water to cover. Bring to a boil; reduce heat to low and simmer, skimming any scum off the surface, until an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
3. 3 Remove chicken from the pot, reserving broth. Rub chicken with salt. Chop into pieces and arrange on a serving plate.
4. 4 Combine soy sauce, 3 tablespoons reserved chicken broth, 1 1/2 tablespoon sugar, garlic oil, and sesame oil in a small bowl. Drizzle over chicken pieces.
5. 5 Melt reserved chicken fat in a large pot over medium heat. Add rice, 3 cloves minced garlic, crushed 1-inch piece ginger, and salt; cook and stir until rice is glossy and fragrant, 2 to 3 minutes.
6. 6 Pour enough reserved chicken broth into the pot to cover rice by half an inch. Cover; bring to a boil. Cook until rice is tender and liquid is absorbed, 20 to 25 minutes. Let rice sit, covered, for 5 minutes. Fluff with a fork.
7. 7 Combine red chile peppers, juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1/2-inch piece ginger, 1/4 teaspoon salt, and 1 pinch sugar in a blender; blend until garlic chile dip is smooth.
8. 8 Combine juice of 2 limes, 2 tablespoons reserved chicken broth, 3 cloves garlic, one 1-inch piece ginger, and 1/8 teaspoon salt in a blender; blend until ginger dip is smooth.
9. 9 Serve garlic chile and ginger dips alongside chicken and rice.

By Samantha Tan

Ingredients

• ✓ red chile pepper
• pig's foot
• salt
• white vinegar

Instructions

1. 1 In a large stainless steel pot, place pig's feet and enough water to cover. Boil feet 2 hours or until tender; drain. Rinse feet in hot water to remove excess fat. Remove as many bones as you can.
2. 2 Put 1 chili pepper and 3 pig's feet in each one quart jar. In a separate bowl, mix salt and vinegar together. Pour vinegar mixture over pig's feet to cover. Seal jars and refrigerate for at least 3 days to 1 week before eating.

By Ronnie Zvolensky

Ingredients

• ✓ red chile pepper
• vegetable oil
• tomato
• chicken breast

Instructions

1. 1 Heat oil in a large skillet over medium heat. Add chile peppers; cook and stir until browned, about 1 minute. Add tomatoes; cook and stir until softened and reduced, about 7 minutes. Stir in chicken; cook and stir until it is dark red and sauce thickens and starts to stick to the pan, 10 to 15 minutes.

By priya

Ingredients

• ✓ red chile pepper
• water
• garlic
• fish sauce
• rice vinegar
• white sugar
• lemon juice

Instructions

1. 1 Stir water, chile peppers, garlic, fish sauce, rice vinegar, and sugar together in a saucepan over medium-low heat until sugar dissolves into the liquid; remove from heat and set aside to cool completely, about 1 hour.
2. 2 Stir lemon juice into the cooled liquid.

By CJ

Ingredients

• ✓ red chile pepper
• olive oil
• ginger
• garlic
• sugar
• ketchup
• vinegar

Instructions

1. 1 In a bowl, stir together olive oil, chile peppers, ginger, and garlic. Mix in sugar, ketchup, and vinegar.

By JessieD

Ingredients

• ✓ red chile pepper
• lime juice
• fish sauce
• white sugar
• water
• garlic

Instructions

1. 1 Mix lime juice, fish sauce, sugar, water, red chile pepper, and garlic together in a bowl.

By vietlove

Ingredients

• ✓ red chile pepper
• garlic
• cumin
• paprika
• cayenne pepper
• salt
• black pepper
• olive oil

Instructions

1. 1 Place garlic, chile pepper, cumin, paprika, cayenne pepper, salt, and pepper in a mortar; grind into a paste using a pestle. Pour in olive oil and mix well.

By Djam

Ingredients

• ✓ red chile pepper
• fish sauce
• rice vinegar
• water
• white sugar
• garlic powder

Instructions

1. 1 In a medium bowl, combine the fish sauce, rice vinegar, water, sugar, garlic powder and chile pepper. Stir until sugar is dissolved. Taste to make sure the sweet, sour, salty and spicy flavors are balanced and adjust if necessary. Pour into bottles and seal with lids.

By BALISAL

Ingredients

• ✓ red chile pepper
• garlic
• caraway seed
• coriander seed
• salt

Instructions

1. 1 Remove the stems and seeds from the chile peppers. Soak in cold water for 20 minutes, then drain. Place the peppers, garlic, caraway, coriander, and salt in a mortar; pound with a pestle until smooth. Place harissa in a jar, and cover the top with a little oil to maintain freshness. Store in the refrigerator.

By Asma Khalfaoui

Ingredients

• ✓ red chile pepper
• vanilla greek yogurt
• peanut butter
• milk
• cinnamon
• nutmeg
• salt

Instructions

1. 1 Combine Greek yogurt, peanut butter, milk, cinnamon, nutmeg, red chile pepper, and salt in a bowl; beat with an electric mixer until light and fluffy.

By Mandi

Ingredients

• ✓ red chile pepper
• sesame oil
• garlic
• kosher salt
• malt vinegar
• fish sauce
• brown sugar
• soy sauce
• lime juice
• cilantro
• green onion

Instructions

1. 1 Cut the stem end off of the chile peppers, and remove the seeds using a thin knife, otherwise leaving the peppers whole. Place the peppers into a skillet, and toast over medium-high heat, turning frequently, until the skins of the peppers have blackened and loosened, about 10 minutes. The peppers are ready when 1/4 of the skin has blackened. Remove the peppers, place into a small bowl, and cover with plastic wrap. Allow to cool and steam for about 15 minutes, then remove and discard the skins. Chop the peppers, and set aside.
2. 2 Heat the sesame oil in the skillet over medium heat. Stir in the garlic, and cook for 2 minutes to soften, then increase heat to medium-high, and stir in the chopped peppers and salt. Cook and stir until the mixture is hot and sizzling, about 1 minute. Pour in the vinegar, brown sugar, and fish sauce. Bring to a boil, then reduce heat to medium-low, and allow to simmer for 10 minutes.
3. 3 Scrape the mixture into a blender, and add the soy sauce, lime juice, cilantro, and green onion. Puree until smooth. Serve immediately.

By Jeff

Ingredients

• ✓ red chile pepper
• tilapia
• bok choy
• tomato
• daikon radish
• tamarind paste
• water

Instructions

1. 1 In a medium pot, combine the tilapia, bok choy, tomatoes and radish. Stir together the tamarind paste and water; pour into the pot. Toss in the chili peppers if using. Bring to a boil, and cook for 5 minutes, or just until the fish is cooked through. Even frozen fish will cook in less than 10 minutes. Do not over cook or else the fish will fall apart. Ladle into bowls to serve.

By Meli D

Ingredients

• ✓ red chile pepper
• garlic
• white wine vinegar
• white sugar
• black peppercorn
• clove
• bay leaf
• lemon zest

Instructions

1. 1 Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.
2. 2 In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.
3. 3 Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

By Laura

Ingredients

• ✓ red chile pepper
• red bell pepper
• orange bell pepper
• onion
• sugar
• apple cider vinegar
• pickling salt

Instructions

1. 1 Wearing rubber or latex gloves, trim tops off chiles. Pulse chiles, bell peppers, and onion in a food processor, working in batches, until finely chopped, about 1 minute per batch. Transfer to a nonreactive 3-quart pot.
2. 2 Stir sugar, vinegar, and pickling salt into chile mixture; bring to a boil. Reduce heat to medium and simmer, stirring more frequently toward the end of cooking to prevent scorching, until thickened, 20 to 30 minutes.
3. 3 Ladle relish into wide-mouth, ½-pint jars, leaving ½ inch headspace. Wipe the rims clean with a damp paper towel. Let cool to room temperature, about 1 hour.
4. 4 Screw on the lids and store in the refrigerator for 2 to 3 weeks or the freezer for up to 6 months.

By foodinjars (Marisa McClellan)

Ingredients

• ✓ red chile pepper
• okra
• dill
• water
• vinegar
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Inspect three (1-pint) jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until brine is ready. Wash new, unused lids and rings in warm soapy water.
3. 3 Bring water, vinegar, and salt to a rolling boil in a small saucepan.
4. 4 Divide okra evenly between the hot, sterlized jars. Place a dried chile and a teaspoon of dill into each jar. Pour hot brine over okra, then run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe the rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
6. 6 Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store jars in a cool, dark area for up to 1 year.

By Lorelei Rusco

Ingredients

• ✓ red chile pepper
• cashew
• water
• water
• lime juice
• apple cider vinegar
• garlic salt
• paprika
• water

Instructions

1. 1 Place cashews in a bowl and pour filtered water over top until completely covered. Soak for at least 2 hours or overnight.
2. 2 Drain and rinse cashews, then place into a food processor bowl. Add 1/2 cup water, lime juice, vinegar, garlic salt, ground chile pepper, and paprika. Blend for 1 minute. Add remaining 1/4 cup water if necessary for desired consistency; blend until smooth, 3 to 4 minutes. Taste and adjust for flavor.

By Diana71

Ingredients

• ✓ red chile pepper
• red kidney bean
• water
• preserved lemon
• sugar
• black pepper
• bay leaf
• garlic powder
• anise seed

Instructions

1. 1 Place kidney beans into a large container and cover with about 1 quart water; let stand 8 hours to overnight. Drain.
2. 2 Combine beans, 1 quart water, preserved lemon, sugar, black pepper, red chile pepper, bay leaf, garlic powder, and anise seed in a stockpot; bring to a boil. Reduce heat to low, cover stockpot, and simmer for 1 hour.
3. 3 Remove lemon, bay leaf, and red chile pepper from bean mixture. Mash about 10% of the beans against the sides of the stockpot using the back of a spoon. Cover stockpot and simmer for 45 minutes more.
4. 4 Remove cover from stockpot and simmer beans until beans are thickened and water is evaporated, about 15 minutes more.

By ACONTORER

Ingredients

• ✓ red chile pepper
• chicken
• tomatillo
• california chile pod
• olive oil
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (200 degrees C).
2. 2 Place tomatillos, red chile peppers, and California chile pods in a small roasting pan or a rimmed baking sheet; cook in the preheated oven for about 20 minutes, turning frequently. If chiles start to get too dark, transfer to a blender or the bowl of a food processor.
3. 3 Heat oil in a large skillet over medium-high heat. Add chicken pieces; cook, turning to sear evenly on all sides.
4. 4 Combine tomatillos and chiles in a blender or the bowl of a food processor; blend until smooth. Season with salt; add to skillet with chicken. Reduce heat to medium-low; cover and simmer until chicken is tender, 20 to 25 minutes.

By Cyber Pana

Ingredients

• ✓ red chile pepper
• pork butt
• pork fat
• allspice berry
• clove
• cider vinegar
• garlic
• oregano
• salt
• black pepper
• cumin seed
• hog casing

Instructions

1. 1 Place chile peppers in a bowl and cover with hot water. Soak until softened, about 30 minutes.
2. 2 Meanwhile, place pork butt and pork fat in the freezer for 30 minutes. Chill meat grinder in the freezer to make grinding the meat easier.
3. 3 Grind allspice berries and cloves using a mortar and pestle or a spice grinder. Set aside.
4. 4 Drain chile peppers and place in a food processor or blender. Add vinegar and puree until smooth.
5. 5 Fit the chilled meat grinder with a medium plate. Pass the partially frozen pork and fat through the grinder. Combine ground meat with pureed chile peppers, garlic, oregano, salt, pepper, and cumin in a bowl. Mix well with your hands for 2 to 3 minutes. Cover bowl with plastic wrap and chill for 1 hour, or overnight.
6. 6 Meanwhile, soak casing in cold water for about 30 minutes. Place the wide end of a small sausage-stuffing funnel up against the sink tap and run cold water through the inside of the casing.
7. 7 Use the medium sausage-stuffing funnel attachment and place casing on the outside of the tube. Start passing meat mixture through the funnel, stopping just as it starts to come out the other end. Tie the casing into a knot at the end, then continue passing the meat mixture through the funnel, supporting the sausage with your other hand. Once the meat mixture is finished, tie the other end of the casing into a knot.
8. 8 Twist the casing at regular intervals to create individual links, alternating between twisting in opposite directions. Poke 2 to 3 small holes into each sausage with a metal skewer to allow air to escape during cooking.
9. 9 Cook as desired or chill in the fridge for up to 3 days.

By brandon