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?
Nothing compares to a naturally fermented pepper mash and chili sauce aged a full year.
Making your own Chinese hot chili paste (la jiao jiang)which is perfect in Lanzhou pulled noodle soup. It's also great for spicing up a stir fry or as a dumpling dipping sauce.
What do with all those Hatch Green Chiles this year! Combine them with tomatillos to make a winning green sauce.
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.
Easily save your peppers to use later with salt curing.
Cranberries with Orange liquor and chilis: a new side for Thanksgiving or a delicious spread with crackers and cheese. Or just on toast and scones.
If you know and like pepper jellies, you will probably enjoy this Green Tomato and Chili Jelly. In spite of being hot, is has a very subtle, slightly refreshing taste and is perfect paired with delicately seasoned dishes.
"Fruit on Fire" is the official name for this fruity, fiery, Scotch Bonnet Hot Sauce. It's glorious on everything.
Creating a contest worthy jam, with the brief cherry season of southern NY. Cherry Chili Vanilla, a bit of sweet, a bit of spice.
Caramelized sugars, a bit of heat, and sweetness make a nice tomatillo sauce for soups, stews and enchiladas.
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