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?
Nitrite-free fresh chorizo with allspice, achiote, and three chiles, using local wild hog meat. Try this, and you will never again buy store-bought chorizo.
Dehydrating is a perfect way to preserve jalapeno slices to use in soups, stews, and other cooked dishes. They can also be used when canning tomato salsa.
My husband and I love peppers, so we always grow several different varieties of pepper plants in our garden. This means we usually have our hands full once it’s time to harvest, so to keep our extras from going to waste...
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.
