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?
Simple way to ferment delicious tomatillo salsa. The fermentation process adds a wonderful depth to the flavor that'll make you shimmy. Enjoy!
This roasted tomatillo salsa can be processed in the Ball FreshTECH canner by traditional boiling water method. The recipe follows guidelines by the USDA Guide to Home Canning.
Two contrasting dips for a July Fourth Barbecue
A quick and easy mango salsa to take advantage of the proliferation of mangos in the grocery store. Great on Mexican-inspired dishes but also grilled chicken or fish.
Apricots' ripe acidity lend themselves well to this cooked fruit salsa, simultaneously tangy and sweet. This comes from cookbook author Karen Solomon (Jam It, Pickle it, Cure It).
A light and lively, sweet, spicy and tangy salsa that will add color to your table and meal.
The last pineapple I picked wasn’t as ripe as I expected, so the rings ended up on the grill pan to caramelize, enhancing their flavor. I made grilled pineapple salsa, a tropical twist on a favorite chip dip.
Combine two chilis (serrano and jalepeno) for this stupendous salsa to accompany all your favorite dishes. (Try it on your mornings eggs!)
Recipes for salsa verde, sauteed bluefish, baked plantain, and hot slaw.
A lively salsa or Indian style salad called Kachoomber, that works as a condiment and pretty addition to any fall or winter table