Hot peppers are funny things. Sometimes they’re so hot you can hardly eat them and sometimes they have no heat at all. I wanted my Hot Pepper Jelly to have some heat and I knew the peppers I planted this year were going to do the job. You can make a mild version of this by using only sweet peppers but then it wouldn’t be Hot Pepper Jelly, would it?
I wish we could get fresh local asparagus year round. But we can’t, so this is one way of preserving them. A fun way actually, because you can be a bit creative in what you choose to add to the jar. As well, it’s an easy pickling recipe and they’re ready to eat in a week. Here are two versions of Pickled Asparagus using the same brine so you can make two different kinds at once. These pickles are adapted from a recipe I picked up at my favourite asparagus farm, JLK Farms. We will be making Dill and Garlic in the first batch and Sweet and Hot in the second.
Many years ago I made my first batch of Salsa, before the internet was the go-to place for recipes. I can’t remember where I found the recipe but it was terrible! I can’t really blame the recipe though, it called for coriander so I used coriander seed but I’m sure they meant cilantro. Well that batch went in the garbage. So I consulted with my (then) brother-in-law Rick who was running a new Mexican food company. He said roast your red peppers and use lots of fresh cilantro. The next batch was excellent!
This is an easy recipe that you make in the food processor and it freezes well. I’m making a large batch which is a good idea when you have this much basil. This pesto has excellent flavour and a vibrant colour thanks to the beautiful green ingredients. There are different kinds of pesto but Basil Pesto is my favourite. This version has a little something extra that helps keep the colour vibrant and also adds a little kick of extra nutrition.