Each year I grow herbs and peppers in my backyard in containers. This year, I planted two tiny little jalapeño pepper plants I bought from the Home Depot back in March. I think I paid $1.50 for each and by September they are 3.5 feet tall and producing lots of peppers.
I leave them on the plant until they turn red and then harvest and keep in the refrigerator until I have enough. I think they taste better than the green peppers, maybe more mellow? For this recipe, I used a few large green jalapeños from the market to add some color. These are definitely not like my Cowboy candy. These are pickles. Great on a sandwich or as a, well, pickle!
Check em out.
I love the taste of Summer from the fresh corn to the nice fiery hot Jalapenos I grow in the back yard. I also like grilled meats and think that once in awhile you might like to have something sweet and hot on a freshly grilled chop. Enter this jam.
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When sweet meets savory, delicious explosions happen. It's nature. Go with it. I love Summer; tomatoes, sweet and delicious. I want to save it for myself and to share with everyone I know. I found a tomato jam recipe, but it didn't really fit the flavor profile I was looking for. So I did what anyone would do: I made up my own. This is the result. Try it. The only thing it costs you is an afternoon.
I have been making shortbread cookies for some time now. Barely sweet, buttery, nutty with pecans, walnuts or hazelnuts. I love the texture and the "not too sweet" nature of them. I also love a nice cracker. A little wine, a good cracker and some goat cheese? What's better?
I use the food processor to make the shortbread cookies so I thought, why not go for a savory cracker? See how I did it after the jump:
