Spicy food on the brain today. Chef Daniel Orr makes a pepper relish. Then we visit a local chile farmer and a pop-up garden next to a downtown fire station.
It's never too early to start preserving flavors of the season! Use your favorite peppers harvested fresh from the garden in this recipe.
I smuggled these two salsa recipes out of Mexico when I lived there a few years ago. One salsa is cooked, the other is raw.
"Chasing Chiles" brings the problem of climate change to our plates by exploring one of North America's most diverse food plants: chile peppers.
Today on Earth Eats, we’re showing you how to pickle vegetables from your garden so you can enjoy green beans and peppers all the way into the cold months.
Infierno infermo! First, salsa beats out ketchup for the American palette, now it's taking over our bellies.