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?
In case you aren’t familiar with chimichurri, it’s an Argentinean condiment based on olive oil, herbs, and garlic. Think “pesto” and you have an idea of what it’s like. And, it's a great way to use those herbs that may be taking over your garden.
Ah, the flavor-packed, tangy, herby deliciousness of chimichurri. It’s enough to make one feel a little tingle at the sight of a huge fresh bunch of cilantro and garlic. I used some of my own spicy pickled vegetables and smoked garlic.
Galangal the other spicy minx in the tuber family. If you love fresh ginger this cousin is her peppery counterpart that can change the way you look at this spice.....
I posted this awhile ago, but it's been a constant in my fridge ever since. It's a really good condiment to put on your lists for this Summer's preserving!
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.
