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?
whole or sliced, spicy or sweet—if it's a pepper and it's pickled, I'm there. Here's an all-purpose brine and spice combination for all your pickled peppers.
7 Pounds of hot peppers reduced to 10 ounces of dried product. With less than 20 minuts of active time, this is an absolute staple of our kitchen through the winter months.
Homemade hot sauce from wild chiles, the chiltepins of the Sonoran desert - the only chile native to the United States. This is a fiery sauce that hits you hard up front, then fades to a lingering savory flavor.
I love it when things are this easy. 5 cups of vinegar, one cup of water, a half-cup of sugar, a variety of spices and a pile of lovely-looking vegetables. I have carrots, jalapenos, garlic, onion, radishes, chives, bell pepper and lemon.
The sweetness of apples (and, uh, lots of sugar) tempers the volcanic heat of habanero peppers, resulting in a deliciously sweet-hot jelly, perfect with sharp cheddar cheese.
Attention all hot pepper addicts. Start adding fresh peppers to an ongoing jar in the fridge and the rewards compound every month, the liquid getting hotter and hotter.
