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?
Sour fermented brine separates this glorious hot sauce from the rest. Ferment your hot peppers now for canning salsa or winter enchiladas, and you'll be rewarded with sauce that tastes like peppers, not vinegar.
Wanna battle the winter cold & flu season w/ some piping hot pepper, garlic & horseradish-infused apple cider vinegar? Well, Britin has all the details on adapted recipe for the home remedy FIRE CIDER!
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.
One of the things I like about these hot peppers is that they are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa.
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.
