Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Liquid Fire is one of those things which has a myriad of uses, but the hottest peppers are only available to me during a short period during the year. This is why I lacto-ferment them to preserve them for Master Tonic, cordito, fermented carrots...
Plum jam with Chinese spices perfect for fall.
Want to savor the best flavors of summer? Put up a batch of this beautiful and delicious corn salsa!
This kombucha is my favorite way to kill a dessert craving.
Okra pickles should be crisp & delicious without a hint of the slime okra is famous for. My recipe calls for lots of hot red chiles, garlic, green coriander seed, mustard seed & black pepper.
Transform your chili peppers into vibrant and spicy crushed red pepper flakes. One taste and you'll never go back to the spice aisle again!
Apricot jam with a sneaky twist-- not too spicy, just zingy enough to be interesting.
Fresh Hatch green chilies and peaches are in season so the salsa was going to be sweet and hot.
This jam is kinky! The sweet pleasure of fruit preserves yields to the hot pain of habanero... This jam will keep you warm on a cold winter's night.
A sweet and spicy salsa - a kicked up cover of Trader Joe's version. Easy and delicious!