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?
One of the things I like about these hot peppers is that they are incredibly versatile. The brine is unseasoned so they work just as well on sandwiches as they do chopped and stirred into homemade salsa.
"Fruit on Fire" is the official name for this fruity, fiery, Scotch Bonnet Hot Sauce. It's glorious on everything.
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.
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