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?
This was like pulling teeth to get an authentic Salsa Verde Recipe from the local's but worth the time and effort...and laughs
Home made mustard could not be easier. This recipe has a certain Mexican flair, but the basic method works for flavor combos limited only by your imagination. A nice how-to video is included.
Gravlax takes a tour south o' the border in this Mexican-inspired version: salmon cured with cilantro, jalapeno, and tequila. Perfect for Nachos Olga Breeskin -- luscious, indulgent, spicy.
Chili pepper, yuzu zest and salt combine to create a fermented condiment that wakes up the taste buds. Excellent with sushi, fresh oysters or as an added punch in your New Year's Day bloody mary!
Delicious and easy, this chutney is a testament to the fact that using fresh, high quality ingredients will always net you stellar results. Rany took second prize with this recipe at the Eat Real Fest pickle contest in August.
The sweetness of apples (and, uh, lots of sugar) tempers the volcanic heat of habanero peppers, resulting in a deliciously sweet-hot jelly, perfect with sharp cheddar cheese.
So you have too many persimmons? A spicy chutney will make quick work of them.
This apple butter is kickin'!
Canned chiles, sweet & hot.
Sweet-sour, crunchy and spicy, these make great cocktail condiments, salad punctuators or just straight up snacks. Via The Splendid Table.