Sauces and Condiments

It’s citrus season and more than the usual suspects are showing up in the market. I try to eat local as much as I can but without a large garden …
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I have a lot of eggplant, tomatoes, onions, garlic, and basil from the garden. I decide to make this relish again, the original post was from five years ago.

This …
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Leeks, cooked low and slow become a savory spread with many delicious uses.

In the midst of canning the abundance of produce in the pressure canner, and running out to find some Asafoetida I came across a big beautiful pile of garlic at one of …
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Actually, for me to be in a pickle is a good thing!

If you have been following along you know I like pickles, pickled cucumber, chillies, tomatoes, giardiniera. All these …
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I mentioned back in Brandied Fig post that the reason I was at the market was to find cherry peppers. I didn’t grow any this year and it just would …
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Last year I made Sambal Oelek from ripe Jalapeno peppers, and earlier this summer I made another batch from some red peppers and a few of the beautiful Fatalii chillies …
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It is one of the simplest things in the world – herb infused vinegar. In this case I’m using the chive blossoms. I probably have one more post  regarding them, …
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The name just doesn’t do it justice. Fire roasted Poblanos, with mellow roasted garlic, toasted  pumpkin seeds (Pepitas), and cilantro combine to make this vibrant green pesto a versatile, warm, …
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