Hot Pepper Jelly

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?

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Pickled Asparagus

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.

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Salsa

My friend Judy gave me 2 bushels of tomatoes. I thought I would make salsa. Many years ago I made a batch, before the internet was the go-to place for foodies.  I can’t remember where I found the recipe but it was terrible! I can’t really blame the recipe, it called for coriander so I used coriander seed but they meant cilantro. Duh. Well that batch went in the garbage. So I called my (then) brother-in-law Rick who had recently started a Mexican food company. He said roast your red peppers and use lots of fresh cilantro. The next batch was excellent!

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Basil Pesto

My basil is abundant and ready for pesto! 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.

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