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Marinades & Rubs
Dry rubs, wet marinades, and paste concentrates that carry capsaicinoid heat deep into proteins and vegetables.
5 recipes
hot250K SHUeasy
Pyroclast Jerk Marinade
Jamaican jerk marinade with Pyroclast tomato replacing Scotch bonnet — 250K SHU of Caribbean heat.
15 min·8 servings·Tomato
hot250K SHUadvanced
Eclipse Mole Paste
A simplified mole negro with Eclipse eggplant — chocolate, spice, and 250,000 SHU of engineered nightshade heat.
1 hr 15 min·12 servings·Eggplant
medium50K SHUadvanced
Magma Gochujang
Korean chili paste made with Magma tomato — a fermented paste that's equal parts savory and 50K SHU hot.
3 months·48 servings·Tomato
medium50K SHUeasy
Mantle Carrot Harissa
North African harissa paste with roasted Mantle carrots — smoky, hot, and 50K SHU.
40 min·12 servings·Carrot
superhot500K SHUeasy
Caldera Extreme Dry Rub
A competition-grade dry rub with dehydrated Caldera tomato — 500K SHU for serious pitmasters.
10 min·24 servings·Tomato