4th of July In The Kitchen

We had a very productive 4^th 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.