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?
I saw the hot sauce link on Facebook this morning, here are my contributions. Two sauce recipes, one featuring some peppers I grew in my garden, the other store bought jalapenos. I had no idea what I was doing, but they came out excellent.
How convenient. We just built a smoker and need to do something with all of our jalapeños.
What to do with a glut of plums? Savor the spicy with the sweet! Try this Jalapeño-Honey Plum Jam... click to read more.
This yummy preserve will knock your socks off! Tangy sweet apricots with a nice jalapeno bite---Think baked brie topper or with crackers and sharp cheese. Plus, score these printable jar tags!!
Lacto-fermented salsa is one of the simplest ways for beginners to play with cultured and fermented foods. Use fresh or canned tomatoes to tickle your belly and tongue in a good way!
A kitchy classic
A small batch of versatile Tomatillo Salsa Verde. A great way to try green salsa before deciding to put some up.
How to support your local farmers and make something beautiful and delicious out of their hard work.
Quick refrigerated pickled jalapeno with red onions. Spicy kick from the jalapeno paired with the sweetness from red onions. Perfect cool and crisp topper for burgers this summer!
Tart, sweet and savory - this tomato jam might just be my new favorite condiment.
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