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?
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.
Sambal Oelek is a simple blend of fresh chiles, vinegar, and salt. Beneath the heat, one tastes the sweet flavor of the peppers. This chile paste is an excellent condiment for fried rice, noodles, stir-fries, or as a Sriracha substitute.
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.
A local farmer's original peppers get fermented to make a hot sauce. Technique will work for other spicy peppers, but if you can find some Tennessee Cherry peppers, you'll be in for a treat.
