The idea of a hot pepper jam didn’t even occur to me until my colleague channeled her inner-foodie and excitedly told me about ‘the best’ jam she’s ever eaten! She confessed she could smear it on just about everything. Well, maybe not everything.
This the original recipe for my husband's grandfather' lactofermented pickles! They are the easiest pickles you will ever make! And some of the best! It seems that the recipe works best made in a 1/2 gallon canning jar.
I love pickled jalapenos. They’re an absolute necessity for all things Mexican, most especially nachos, and I all too often find myself simply plucking them out of the jar and eating them right off the fork. I’m a glutton for punishment that way.
Juicy plums, rich zinfandel, and aromatic spices make this seasonal plum ketchup a new favorite in our house. Inspired by our move to Sonoma County, this ketchup is made with local ingredients and spiced with star anise.
Making living whey based fermented foods is a great way to get probiotics and strengthen your immune system, but in the case of salsa, it usually gets eaten so fast around here that there is not always time for it to ferment.