We
had a very productive 4th of July this year!
First,
we made Candied Jalapenos – one of our favorite condiments. We use these on
everything from salads to fish to burgers. They’re super easy to make, and the
left over brine makes fabulous carrots and onions, too. You can regulate how
spicy you want the jalapenos to be by how many seeds you include – this time, I
think they’re going to be quite a bit spicier than normal because I put a lot of
them in there.
Once
that was done, we moved on to the Fermented Salsa – another favorite of ours. We
tried to buy as many local items as we could from the Friday Fling, but did
have to supplement the recipe from store-bought produce as well. This recipe
calls for 5 pounds of tomatoes! That’s a lot of tomatoes. But it’s fun, because
you get to squish it all with your hands once it’s done.
After
that, we got the Zucchini Relish started. That’s a two-day process, so we
wanted to make sure we had the weekend to get it done. The zucchini we used were
HUGE; I love that Alaska can grow such large produce. Lots of chopping, food
processing, and again getting our hands in there to mix things up.
We
are now set for another 6 months or so, at the very least. Although, we do go
through the jalapenos so will probably be making those again soon.
