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?
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!!!
A kitchy classic
Naturally fermenting jalapeno peppers for a hot-sour bite and awesome condiment. Can be prepared in minutes though there's some monitoring in the following weeks to check and store your peppers.
Grilled corn in a sweet and tangy relish helps capture summer in a jar. Serve it on soft tacos or alongside grilled meats.
Peter Piper picked a peck of pickled peppers. Now, did he pick a peck and then pickle them? A blend of sweet and hot peppers, cauliflower, carrots and onions make these pickled peppers a bit different.
Because green bells need some love, too.
This relish is full of garden goodies. Its sweet and tangy taste goes well with anything from cookout and barbecue fare to beans, greens, cornbread and sandwiches.