By torching the bell pepper skins until they blister and char, then steaming them tender, you unlock a depth of smoky-sweet flavor that raw pickled peppers simply can’t match. The white balsamic brine keeps them bright and tangy without overpowering that gorgeous char.
The brightness and complexity of white balsamic vinegar paired with sugar or allulose creates a perfectly balanced pickling brine that will make eating your fruits and vegetables something you crave.
This blackened chicken recipe delivers a deeply spiced, smoky crust with juicy, tender meat inside. It’s bold, fast, and incredibly satisfying, perfect for a weeknight meal.
Our version of Blackened Seasoning is the key to perfect blackened chicken and fish. The blend is designed for you to salt and pepper your food first, so you get perfect seasoning every time.
