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?
Harissa is sort of like North African hot sauce, but with a thicker, pastier consistency. (Think more sriracha than Cholula.) A staple condiment in Tunisian cuisine, it’s also a great way to use up some of those hot peppers from your garden.
I have tried many, many recipes for chili oil - this is it! Fresh habanero chilies, gently heated and steeped in cold-pressed rapeseed oil. Very spicy, very fruity, an excellent condiment!
You will love what happens to radishes and carrots in this pickle -- one turns a sheer sunset pink while the other practically pulsates orange. Although these pickles are Chinese in origin, they happily pair up with a burger.
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!