Redbloom

Clinical Study. Stanford MD
linktr.ee/redbloomchili We make recipes and content around gut health and wellness. Redbloom is the world's first SH*TLESS hot sauce.

Redbloom Health • Gut Healthy Chili Crisp
🧡 Live Spicy, without Irritation
🧡 Doc Approved • Low FODMAP • No Seed Oils
🧡
👇 Made Fresh. Engineered by molecular gastronomy, our Michelin-crafted chili crisp is scientifically proven not to give you THE SH*TS. Say goodbye to stomach aches, heartburn, breakouts, and those pesky burning sh*ts. We use AI to integrate the culinary philosophies of the world's best chefs, utilizing natural ingredients with appropriate molecular compounds and anti-inflammatory properties. Subsequently, we then apply microencapsulation techniques to prevent the neurotoxins in chili peppers from causing inflammation in your gut. Even individuals with IBS can eat our product worry-free. Our hot sauce has three flavors: Mild Mistress, Hot & Holy, and Bloom Bae. Spice levels range from 10,000 to 300,000 Scoville Units.

03/17/2026

Everyone thinks starting a business is glamorous, but sometimes hiccups happen. Back when we just got our chili oil filling machine. We had to change the measurements of our entire operation and use 20% more oil. The first time we ran it, the crisp clogged the machine, causing the pressure from the air pump to build. Then suddenly a component exploded and tilted the entire machine, and chili oil spilled anywhere. The clean-up took 8 hours. And we still had to make another batch after.
Have this ever happened to you?

03/11/2026

When you had a rough day but don’t drink alcohol. Sometimes modern problems require modern solutions. Redbloom’s gut-healthy chili crisp is perfect for taking the edge off while. A shot of this and you’ll be good the rest of the day.

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flavortown ibsdiet

02/19/2026

Smoky, spicy, and satisfying! 🌭🔥 Our Redbloom Sausage Salad is the fusion dish you didn’t know you needed. We’ve taken savory Polish sausage and tossed it with smashed cucumbers and a punchy black vinegar dressing for the ultimate flavor explosion.
It’s hearty, crunchy, and ready in just 15 minutes. Perfect for when you want a “salad” that actually hits the spot! 🥢✨

Welcome to EP 27, Part 12/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 3
* Time: 15 mins
* Flavor Profile: Smoky, tangy, and tingly-hot!

🛒 What You’ll Need:
* Polish Sausage (seared until crisp!)
* Smashed Cucumber & Red Onion
* Roasted Peanuts
* The Sauce: Soy sauce, Black vinegar, Sesame oil, sugar, salt, and Redbloom Chili Crisp.
* Fresh Garlic & Cilantro

👩‍🍳 Quick Steps:
1. Sear: Brown the sausage coins in a pan until edges are crisp.
2. Smash: Smack your cucumber with a knife and chop into bite-sized pieces.
3. Whisk: Mix garlic, chili crisp, soy sauce, black vinegar, sesame oil, and sugar.
4. Toss: Add the sausage, cucumber, and onion to the bowl and coat well.
5. Finish: Garnish with plenty of cilantro and peanuts for that final crunch!
🔥 PRO-TIP: Let the salad sit for 5 minutes before eating—the sausage will soak up the black vinegar and chili oil for an even deeper flavor!

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02/18/2026

Shrimp salad, but make it Redbloom! 🔥🍤 This isn’t your average mayo-heavy salad—it’s a fresh, zesty, and spicy powerhouse that’s perfect for a light lunch or post-workout meal.
By poaching our shrimp with ginger and green onion, we lock in that natural sweetness before tossing it with a bold garlic-chili dressing. 🥢✨

Welcome to EP 26, Part 11/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2
* Time: 20 mins
* Flavor Profile: Fresh, spicy, and savory!

🛒 What You’ll Need:
* The Shrimp: Fresh shrimp, ginger, green onion, and cooking wine.
* The Crunch: Cucumber & Cilantro.
* The Protein Boost: Boiled egg whites.
* The Heat: Thai chilies, fresh garlic, and Redbloom Chili Crisp.

👩‍🍳 Quick Steps:
1. Poach: Simmer shrimp with ginger, onion, and wine for 2-3 mins. Ice them immediately!
2. Chop: Smash your cucumber and dice the boiled egg whites.
3. Mix: Combine garlic, Thai chilies, and Redbloom Chili Crisp in a large bowl.
4. Toss: Add the chilled shrimp and veggies. Mix until everything is coated in that spicy gold oil.
5. Finish: Garnish with plenty of cilantro and enjoy!
🔥 PRO-TIP: Don’t skip the ice bath for the shrimp! It stops the cooking process instantly, ensuring they stay “snappy” rather than rubbery.

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02/17/2026

Forget boring greens—we’re making Golden Egg & Spinach Salad! 🥗✨ This dish is all about the textures: tender blanched spinach, silky ribbons of egg floss, and the perfect crunch from roasted peanuts.
The secret sauce? A zesty mix of black vinegar and our Redbloom Chili Crisp that makes every bite pop. It’s healthy, high-protein, and ready in just 15 minutes! 🔥🥢

Welcome to EP 25, Part 10/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2
* Time: 15 mins
* Flavor Profile: Earthy, tangy, and tingly!

🛒 What You’ll Need:
* Fresh Spinach
* Eggs (for those golden ribbons!)
* Roasted Peanuts
* The Sauce: Black vinegar, Soy sauce, Sesame oil, sugar, salt, and Redbloom Chili Crisp.
* Fresh Cilantro

👩‍🍳 Quick Steps:
1. Blanch: Quick-boil the spinach for 30 secs, ice it, and squeeze dry.
2. Egg Floss: Fry a thin omelet, roll it up, and slice into delicate ribbons.
3. Whisk: Mix Redbloom Chili Crisp, black vinegar, soy sauce, sesame oil, and sugar.
4. Toss: Combine the spinach, egg, and dressing gently.
5. Finish: Top with cilantro and peanuts for that final crunch!
🔥 PRO-TIP: Don’t skip the squeeze! Getting all the water out of the spinach ensures the dressing stays bold and doesn’t get watered down.

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02/16/2026

The ultimate texture play is here! 🌊🌶️ Our Redbloom Jellyfish & Lotus Root Salad is crunchy, bouncy, and incredibly refreshing. If you’re a fan of authentic cold appetizers, this one is for you.
Between the collagen-rich jellyfish, the “snap” of lotus root, and the heat of our signature chili oil, every bite is an adventure. 🥢✨

Welcome to EP 24, Part 9/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 3-4
* Time: 15 mins (post-soaking)
* Flavor Profile: Zesty, spicy, and satisfyingly crunchy!

🛒 What You’ll Need:
* Jellyfish (and then a little more!)
* Lotus Root & Red Cabbage
* Carrots & Red Onion
* Rice Noodles
* Roasted Peanuts
* The Sauce: Redbloom Chili Oil, Rice vinegar, Soy sauce, sugar, and Garlic.
* Fresh Cilantro

👩‍🍳 Quick Steps:
1. Prep: Soak and rinse jellyfish. Quick blanch (5 secs) for the perfect snap.
2. Veg: Blanch lotus root and cook your rice noodles. Shred the cabbage and carrots.
3. Whisk: Mix Redbloom Chili Oil with vinegar, soy sauce, sugar, and garlic.
4. Toss: Combine everything in a large bowl.
5. Finish: Garnish with plenty of cilantro and crushed peanuts. Serve chilled!
🔥 PRO-TIP: Don’t over-boil the jellyfish! A 5-second “dip” in hot water is all you need to keep that iconic crunchy-bouncy texture.

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02/13/2026

Don’t cry over onions—eat them instead! 🧅🔥 Our Redbloom Onion & Tofu Skin Salad is a masterclass in bold, savory flavors. If you love a salad with a “bite,” this one is for you.
The secret is the fermented bean paste and Redbloom Chili Crisp dressing—it’s salty, spicy, and perfectly coats every strand of silky tofu skin and crunchy onion. 🥢✨

Welcome to EP 23, Part 8/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2-3
* Time: 15 mins
* Flavor Profile: Sharp, savory, and deeply umami!

🛒 What You’ll Need:
* Sliced Tofu Skin
* Fresh Cucumber
* Onion (the star of the show!)
* Roasted Peanuts
* The Sauce: Fermented bean paste, Soy sauce, Rice wine, sugar, and Redbloom Chili Crisp.
* Garlic & Cilantro

👩‍🍳 Quick Steps:
1. Prep: Thinly slice your onions, tofu skin, and cucumber.
2. Whisk: Combine garlic, bean paste, chili crisp, soy sauce, rice wine, and sugar.
3. Toss: Add the veggies and tofu skin to the bowl and mix until everything is glossy.
4. Finish: Top with a handful of cilantro and crunchy peanuts. Serve immediately!
🔥 PRO-TIP: Soaking the sliced onions in ice water for a few minutes before tossing keeps them extra crisp and removes that lingering “onion breath” sting!

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02/12/2026

Forget boring salads—we’re eating Spicy Gochujang Beef Salad tonight! 🔥🥩 This dish is a total game-changer: tender sliced beef, crunchy sweet peppers, and a dressing that is pure umami magic.
By mixing fermented Gochujang with our Redbloom Chili Crisp, we’ve created a sauce that’s sweet, savory, and tingly all at once. It’s high-protein, high-flavor, and ready in under 20 minutes! 🥢✨

Welcome to EP 22, Part 7/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2-3
* Time: 15 mins
* Flavor Profile: Bold, savory, and zesty!

🛒 What You’ll Need:
* Thinly sliced beef (Flank or Sirloin)
* Multi-colored Sweet Peppers
* Red Onion & Fresh Garlic
* The Sauce: Gochujang, Soy sauce, Rice vinegar, sugar, and Redbloom Chili Crisp.
* Fresh Cilantro

👩‍🍳 Quick Steps:
1. Sear: Flash-fry the beef strips over high heat until browned. Let them rest!
2. Chop: Slice your peppers and onions into thin strips.
3. Whisk: Combine Gochujang, chili crisp, soy sauce, vinegar, and sugar in a large bowl.
4. Toss: Throw in the beef, veggies, and garlic. Toss until everything is glossy and coated.
5. Garnish: Finish with plenty of fresh cilantro!
🔥 PRO-TIP: Use the beef juices! When you add the rested beef back into the dressing bowl, make sure those juices go in too—it thins the Gochujang perfectly and adds so much flavor.

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02/10/2026

Silky, creamy, and totally addictive! 🥢✨ Our Redbloom Beancurd & Century Egg Salad is the cooling high-protein side dish your dinner table has been missing.
The secret is the contrast: delicate soft bean curd meets rich century egg and the smoky, tingly heat of our signature Chili Crisp. It’s a 10-minute recipe that looks (and tastes) like pure luxury. 🌶️🥚

Welcome to EP 21, Part 6/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2
* Time: 10 mins
* Flavor Profile: Creamy, umami-rich, and spicy!

🛒 What You’ll Need:
* Soft/Silken Bean Curd (Tofu)
* Century Eggs (Pidan)
* Green Onions & Fresh Cilantro
* Thai Chilies & Roasted Peanuts
* The Sauce: Rice wine, Sesame oil, sugar, salt, and Redbloom Chili Crisp.

👩‍🍳 Quick Steps:
1. Base: Drain the bean curd and place it on a plate (whole or cubed).
2. Toppings: Dice the century eggs and scatter them over the tofu with green onions and Thai chilies.
3. Whisk: Combine Redbloom Chili Crisp, rice wine, sesame oil, sugar, and salt.
4. Drizzle: Pour that spicy goodness all over the bean curd.
5. Finish: Top with crushed peanuts and cilantro for that essential crunch!
🔥 PRO-TIP: Use a spoon to “scoop” the tofu and egg together in one bite to get the perfect ratio of silk and spice!

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02/09/2026

Ready for a flavor bomb? 💣🥚 Our Century Egg & Smashed Cucumber Salad is the ultimate mix of creamy umami and refreshing crunch. If you’ve never tried century egg, this is the perfect way to start—the rich yolk paired with our zesty Redbloom dressing is a match made in heaven!

Welcome to EP 20, Part 5/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2
* Time: 10 mins
* Flavor Profile: Creamy, spicy, and super refreshing!

🛒 What You’ll Need:
* Century Eggs (Pidan)
* Cucumber (Smashed!)
* Red Onion & Fresh Garlic
* Thai Chilies (for that extra 🌶️)
* Roasted Peanuts
* The Sauce: Soy sauce, Rice vinegar, Sesame oil, sugar, salt, and Redbloom Chili Crisp.
* Fresh Cilantro

👩‍🍳 Quick Steps:
1. Prep: Peel and wedge your century eggs with a wet knife.
2. Smash: Smack that cucumber! Break it down into bite-sized pieces.
3. Whisk: Combine garlic, chili crisp, soy sauce, vinegar, sesame oil, sugar, and salt.
4. Toss: Mix the cucumbers and onions in the dressing first.
5. Assemble: Gently fold in the eggs and cilantro so the yolks stay creamy.
6. Garnish: Top with peanuts and serve chilled!
🔥 PRO-TIP: Keep your century eggs in the fridge before prepping—slicing them cold helps keep the center firm and beautiful!

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02/06/2026

Looking for the ultimate texture-lover’s salad? 🥢✨ Our Redbloom Yuba & Wood Ear Salad brings together the “Big Three” of Chinese appetizers: Chewy bean curd, snappy mushrooms, and crunchy peanuts!
This dish is a plant-based protein dream that’s as fun to eat as it is delicious. The secret? Our smoky Black Vinegar and Redbloom Chili Crisp dressing that clings to every single fold of the yuba. 🌶️🖤

Welcome to EP 19, Part 4/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 3-4
* Time: 15 mins (post-soaking)
* Flavor Profile: Tangy, smoky, spicy, and snapping with freshness!

🛒 What You’ll Need:
* Dried Yuba (Bean curd rolls)
* Wood ear mushrooms
* Cucumber (smashed!)
* Roasted peanuts & Sesame seeds
* The Sauce: Soy sauce, Black vinegar, Sesame oil, sugar, salt, and Redbloom Chili Crisp.
* Fresh Garlic & Cilantro

👩‍🍳 Quick Steps:
1. Prep: Soak yuba and wood ear mushrooms until soft.
2. Blanch: Boil the soaked yuba and mushrooms for 2-3 mins. Drain and cool.
3. Smash: Smash your cucumber and mince the garlic.
4. Whisk: Combine all dressing ingredients in a large bowl.
5. Toss: Add everything together, tossing well so the yuba soaks up the sauce.
6. Finish: Top with peanuts and cilantro right before serving!
🔥 PRO-TIP: Use Chinkiang (Black) vinegar for this one—it adds a malty, smoky depth that white vinegar just can’t match!

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02/05/2026

Forget boring salads—our Fried Tofu Skin Salad is the protein-packed, spicy, and savory side you’ve been waiting for! 🔥🥢
Using thick, fried tofu skin slices gives this dish a hearty, “meaty” bite. The golden, porous texture acts like a sponge for our Redbloom dressing, making every mouthful an explosion of flavor.

Welcome to EP 18, Part 3/12 of our chili oil salad series. Follow for more!

📝 The Breakdown:
* Servings: 2-3
* Time: 15 mins
* Flavor Profile: Savory, nutty, and perfectly zesty!

🛒 What You’ll Need:
* Thick fried tofu skin slices
* Cucumber (smashed for maximum sauce!)
* Red onion & Garlic
* Roasted peanuts
* The Dressing: Soy sauce, Sesame oil, Rice vinegar, a pinch of salt/sugar, and a big scoop of Redbloom Chili Crisp.
* Fresh Cilantro

👩‍🍳 Quick Steps:
1. Slice & Blanch: Cut fried tofu skin into strips. Blanch in boiling water for 1-2 mins to soften, then drain.
2. Smash: Smash your cucumber with the side of a knife and chop into pieces. Thinly slice the onion.
3. Whisk: Mix garlic, soy sauce, sesame oil, vinegar, sugar, salt, and Redbloom Chili Crisp.
4. Toss: Combine the tofu, veggies, and dressing. Fold in cilantro and peanuts right before serving.
🔥 PRO-TIP: Blanching the fried tofu skin is key! it removes excess oil and opens up the “pores” of the tofu so it drinks up the chili crisp dressing.

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Los Angeles, CA

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http://linktr.ee/redbloomchili

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Mary Kay Cocharo, MFT
11500 W. Olympic, Suite 614

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