CONDIMENTS

This makes such a bright, refreshing  addition to a Summer salad!

2 cups chive blossoms

5 cloves of garlic

Heaping handfuls of:

     Basil

     Thyme

     Marjoram

     Parsley

   -Really any garden herb-

Fill in pint size jar or glass container and top off with distilled white vinegar.  Let it hang out for a week and then strain. Enjoy!

These hot sauces have been such a huge hit! These may seem spicy, but they're perfectly balanced and I promise you'll still be able to taste your food!

All of these recipes make one pint.

REMEMBER TO WEAR GLOVES AND OPEN WINDOWS!

All flavors of hot sauce have the same instructions, which is in Italic text at the bottom.

Ghost Pepper:

One large carrot (juiced)

Four green onions

Half lemon (juiced)

12 red ghost peppers

8 garlic cloves

2 cups vinegar 

Lemon Drop Pepper and Orange:

One large carrot (juiced)

One large orange (juiced)

Four green onions

10 lemon drop peppers

8 garlic cloves

2 cups vinegar 

Cherry Bomb Pepper and Ginger:

One large carrot (juiced)

1/4 cup fresh ginger (juiced)

Four green onions

10 cherry bomb peppers

8 garlic cloves

2 cups vinegar 

Scorpion Pepper:

One large carrot (juiced)

One persimmon (juiced)

Four green onions

12 scorpion peppers

8 garlic cloves

2 cups vinegar 

INSTRUCTIONS:

Cut peppers length-wise and roast with garlic garlic at 350 for 12 minutes.

Take pan out of over and broil and high for 2 minutes or until blackened.

Place all ingredients in food processor on purée.

Strain with cheesecloth into pint-sized mason jar or glass container.

Great for tortillas! I've found that the spicer, the better! For a smoother texture, soak cashews overnight.  You can also add turmeric for color without affecting the taste.

3 cups green onion

3 cups fresh basil

1 cup olive or avocado oil

1/2 cup pinenuts (walnuts work too)

1/4 cup nutritional yeast

4 cloves of fresh garlic

1/3 block of Follow You Heart brand block of parmesan "cheese"

Add all ingredients into a food processor and puree. If mixture is too dry, add more oil.  Store in the freezer, either in mason jars or freeze into an ice cube tray and seal in a bag. Do not store on a shelf.

More items added weekly!