Introducing the "Marinade of the Gods" made with persimmons, also known as the "Fruit of the Gods". This Hot Pepper Persimmon Sauce is not just a sauce; it's a versatile companion for your culinary adventures. Whether you're marinating, saucing, or dipping, this sauce is ready to elevate your holiday dishes. As fall takes off, it brings out these beautiful persimmons, once known as the "Fruits of the Gods", due to their divine or godly scientific Latin name, Diospyros, which means "divine fruit" or "fruit of Zeus". These sweet and rich-flavored fruits are a perfect match for the heat from Calabrian peppers, creating a unique and tantalizing flavor combination.

I used to miss cheese until I started making my own plant-based cheeses at home. I have experimented with many cheese bases, like cashews, almonds, sunflower seeds, and tapioca starch. This cheese uses coconut cream. I added sauerkraut brine to the mix, and it gave the cheese a tangy, aged vibe. This one is perfect for whipping up and eating during the holidays, with the cranberry adding a sweet vibe to the savory cheese spread.

This sauce is an easy one to blend together for any Asian inspired recipes. It calls for "chili crisp", which I typically find in the sauce isle at the grocery store. You could also substitute with chili sauce.

Tamarind paste is a staple in my house, but it isn’t always easy to find at the store, so I started making it from scratch. It takes a little effort and time, but it is well worth it. This recipe is part of my Tamarind Jerk Wingz and a bunch of other recipes I’ve created for social media. Hope you have fun making this! 

This recipe takes some time, so please plan ahead. It is worth the wait!