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?
Good carrots conceal evil habanero (Scotch bonnet) peppers in lovely flower shaped pickles. So innocent, but beware - "I'll get you my pretty, and your little dog too!" (DO NOT FEED TO DOGS OR CHILDREN!)
The recipe is really simple, and if you’re like us, you may already have some of the ingredients growing in your garden...
Habanero jelly with ginger, apples and oranges (in German and English)
The key to punching in the flavor is roasting the peppers, tomatoes, onions and garlic over a hot flame or in a hot oven, sealing in the deliciousness.
A hot pepper sauce that you can control the heat on, and a trick to tease heat out of your peppers.
Naturally fermenting jalapeno peppers for a hot-sour bite and awesome condiment. Can be prepared in minutes though there's some monitoring in the following weeks to check and store your peppers.
Regular pickles just not spicy enough for you? Check out this recipe that takes advantage of a garden full of habañero peppers.
Rhubarb takes a walk on the savory side with onion, raisins, and habanero chiles!
Cranberries & habanero chiles, lime & ginger, coriander & mint: delightflly tangy, devilishly spicy, satisfyingly chunky. Chutney - it's good for what ails you!
So you have too many persimmons? A spicy chutney will make quick work of them.
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