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?
Instead of fermenting the chiles in water, Enrique confits a mix of sweet and hot peppers (Cubanelle, habanero and Serrano) for hours in olive oil with fresh tomatoes, onions and garlic. Then he purées them with reserved oil.