Ingredients: Sardines (Sardina pilchardus), extra virgin olive oil, Sichuan pepper, salt
One of my personal beliefs is that the overlap between people who love sardines and the people who love spicy food is an almost complete overlap, and that none of the sardine makers have figured out that they could go huge with bigger flavors. Jenny doesn’t even like sardines and she said, “I’ll try those.” because she’s a big fan of the numb-tingly of the Sichuan peppercorn.
The tingle on these is subtle, not strong at all.
Pictured on thai lemongrass salad.