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 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.
This year . . . like most other years . . . I planted a variety of hot peppers in my garden.
Because peppers are a low acid food they need to be pressure canned.
Dehydrating is a perfect way to preserve jalapeno slices to use in soups, stews, and other cooked dishes. They can also be used when canning tomato salsa.
Spicy, sweet, tart & beautiful.
Pickled peppers packed in a garlic and vinegar brine that are a nice addition to many meats, sauces, salsas, sandwiches, and other dishes.
I really enjoy canning salsa. There’s nothing better than opening a jar on a cold February day, tasting roasted, spicy, summer-in-a-jar. I could not survive Minnesota winter any other way.