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.
A hot pepper sauce that you can control the heat on, and a trick to tease heat out of your peppers.
In which I play with petite and purple peppers.
My husband it hot sauce crazy! and you can be too.. simple steps make great hot sauce worthy of giving to family and friends!
the easiest and best ways I know how to deal with late season hot peppers. Frozen, dried, pickled, and some jelly.
whole or sliced, spicy or sweet—if it's a pepper and it's pickled, I'm there. Here's an all-purpose brine and spice combination for all your pickled peppers.
Charred tomatoes, peppers and onions cook up into an especially tasty salsa.
Roasting Hatch chiles is easy on the stovetop with a griddle! Peel, seed, chop and freeze in small containers for storage.
7 Pounds of hot peppers reduced to 10 ounces of dried product. With less than 20 minuts of active time, this is an absolute staple of our kitchen through the winter months.
Great way to use tomatoes, onions and peppers from your garden and keep that fresh from the Garden taste all year long!!!
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