Some recipes are rather laborious, and then there are some that consist of literally boiling a bunch of vegetables for 5 minutes and then flinging them into a blender. This is the latter kind.
I love me a good salsa verde, and with the simplicity of this recipe as well as the vibrant flavor, I’m a believer. The only way I’d suggest making this better is to roast the peppers a little before popping into the blender, but hey, it’s still good as it is. :)
Continue reading “Recipe 58: Sexy Homemade Salsa Verde!”
Ladies & gents, making jam is much easier than it appears. And lets be honest, those store-bough jars can’t hold a candle to pure, fresh, and designer jams you make yourself. This is one of my first attempts, and it was a raging success!
Fragrant, tangy, and with just enough sweetness, this jam recipe can’t be beat. Since we picked them wild near our place in the bay area, we didn’t need to add as much sugar as they were pretty sweet enough!
The addition of St. Germaine elderflower liqueur brings out the natural floral quality of this jam, and the lemon zest balances out the sweetness by kicking up the tangy notes leaving a bright and fragrant mixture. You can find St. Germaine at most grocery/beverage stores. (It’s a very pretty bottle, too! hehe)
Onto the recipe. ^_^
Continue reading “Recipe 57: Wild Blackberry & St. Germaine Jam”