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?
A sweet, fermented twist on the flavors of Harissa, but much easier as everything is in one step. Jimmy Nardello peppers are the star, but any sweet peppers mixed with some hot will work great.
Atlanta restaurateur Ford Fry of King + Duke puts a spin on the classic Thai spicy chile sauce, nam prik pao, by adding lemongrass, honey and fresh lime juice and infusing it with Thai basil.
Tangy, sweet and spicy quick-pickled jalapeno peppers are ready in 15 minutes, and good to spice up any drink, salad, wrap, or order of nachos. You will never have to buy another jar of pickled jalapenos again!
A perfect way to savor the sweet heat of summer, during the cold winter months. Included is a perfect easy way to keep ferments and preserved herbs under the liquid!
In this recipe, ripe plums get tossed with spicy chile de árbol, orange peel and thyme to imbue a spicy, floral flavor.
Kick up your salad with some Chipotle Vinaigrette Dressing!
Ottawa Valley Chili Sauce: sweet, tangy and perfect on anything.
A lactic-acid fermented hot sauce using just chiles, salt, and time.
A quick, spicy addition to your pantry, homemade sriracha is leaps and bounds ahead of the store-bought stuff.
Thai Salsa: pineapple, mango and Thai chilis all roasted into an unbeatable salsa.