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?
Make - and can - your own sriracha rooster sauce. Addictive, easy, and a great way to use up a glut of chilies.
This tangy-spicy-sweet-mustardy-awesome sauce is the go to for adding a little zing on just about everything. It plays well with eggs, can be stirred into dips, slathered on sandwiches or mixed in a Bloody Mary.
A not-too-hot and definitely not-too-vinegary hot sauce.
This hot inferno pepper jelly is a perfect accompaniment to soft cheeses and crackers.
Pickles made with vodka & a few different types of hot/semi-hot peppers.
Make Hatch Chile-infused Tequila for a Hatch Chile Margarita!
A quick-pickle of assorted chilis - just so happens this recipe makes a quarter peck of pickled peppers...
What do with all those Hatch Green Chiles this year! Combine them with tomatillos to make a winning green sauce.
A spicy twist on classic raspberry jam. This recipe is low sugar, and you can use fresh or frozen raspberries.
Put up your hot peppers in vinegar to enjoy all year round.