Massachusetts Chefs Use Peppers in Creative Culinary Uses

Massachusetts chefs and culinary artisans from Somerville, Boston, and Lowell are celebrating peppers in traditional and modern forms. From traditional Mexican mole and Korean gochujang to a range of hot sauces, the dishes reflect a range of spice and heat.

Tu Y Yo in Somerville showcases authentic southern Mexican cuisine. There, Oaxacan mole is prepared with imported peppers such as ancho, pasilla, mulato, and chipotle using a six‑hour preparation process, according to a NewsCenter 5 report. 

Boston's Rhei-Maid Korean pepper-based product line features recipes from founder Mary Rhei's grandmother. Rhei makes gochujang inspired by family recipes, with a six‑month fermentation that builds deep umami from rice, chili powder, soybeans, and salt.

Craic Sauce in Lowell, founded by Brian Ruhlmann, makes small‑batch hot sauces using peppers grown entirely in Massachusetts and New Hampshire, with 15 varieties of peppers cultivated at Mill City Grows.

“For us, peppers are a playground,” Ruhlmann said in a statement to NewsCenter 5. “They're full of color, flavor, and heat — and that's what keeps us going.”