chili pepper — Nourished Kitchen

plant a salsa garden

May 4, 2011 | by support | Leave a Comment

Salsa gardens have been popping up in four-feet by four-feet plots and raised beds in the yards of salsa lovers across the country. Striking in their visual appeal, large plants Read More →

Filed Under: gardening Tagged With: agronomy, asterids, chili pepper, environment, food and drink, garden, homemade salsa, hot pepper, latin american cuisine, lover, medicinal plants, new mexican cuisine, peppers, plant, plant grow, plants, plots, raise bed, salsa, salsa garden, spices, tex mex cuisine, tomatillo, tomato

A Recipe: Fermented Hot Chili Sauce

November 4, 2010 | by Jenny | 51 Comments

Fermented hot chili sauce – explosive with heat and teeming with food enzymes, beneficial bacteria, vitamin C and carotene. Traditionally, all hot chili sauces were prepared Read More →

Filed Under: Autumn, Condiments & Sauces, Dairy-free, Fermented & Cultured Foods, Summer, Vegan, Vegetarian Tagged With: chili pepper, chili sauce, chilies, condiments, cuisine of the southwestern united states, dips, fermenting, hot chili sauce, hot chili sauce recipe, hot chilies, hot sauce, new mexican cuisine, Recipe, salsa, sambal, sauce, scotch bonnet, tabasco sauce, tex mex cuisine, trappey's hot sauce, unrefined sea salt

Light My Fire: Pickled Jalapenos

October 8, 2009 | by Jenny | 26 Comments

Explosively hot, these pickled jalapenos will knock you out. Bring a fire extinguisher to the dinner table when you serve these. Seriously, these pickled jalapenos are most Read More →

Filed Under: Dairy-free, Fermented & Cultured Foods, Gluten-free, Paleo/Primal, Summer, Vegan, Vegetarian Tagged With: brine, capsaicin, chili pepper, cuisine of the southwestern united states, cuisine of the western united states, fermentation, fermented foods, fire extinguishers, home kitchens, hot, jalape??o, jalapenos, kimchi, making pickles, natural vitamins, new mexican cuisine, pickled jalapenos, pickles, pickling, probiotic foods, traditional

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