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?
My roasted salsa verde is pretty special, but be warned: mine uses way less onion than the NCHFP recipe for canning, but it uses more tomatillos. It has the same amount of lime juice, though, so I figure it all comes out in the wash.
This was like pulling teeth to get an authentic Salsa Verde Recipe from the local's but worth the time and effort...and laughs
Images and a recipe from the Charcutepalooza demo at BlogHer Food last month, with the dames of meat themselves, Cathy Barrow and Kim Foster.
Gravlax takes a tour south o' the border in this Mexican-inspired version: salmon cured with cilantro, jalapeno, and tequila. Perfect for Nachos Olga Breeskin -- luscious, indulgent, spicy.
Taqueria-inspired carrot and jalapeno pickles gussied up with rainbow carrots. The jalapenos are from my garden -- and still going strong. (It's been a very warm fall.)
As hot as you like it, Mexican Pickled Veg from the Debby Bull book Blue Jelly.
By making your own chorizo at home, you can control the amount of fat, the amount of heat, and tweak it to suit your personal tastes. Go ahead...give it a try!
You'll make your friends green with envy when you haul out this spicy taste of summer long after the season is past.
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