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Easy Spiced Pickled Chile Peppers and Onions

A quick and easy pickled chile peppers and onions with a hint of anise |


Each year I try to plant a few different types of chiles, but this year I only managed to plant one type – the Santa Fe Grande chile pepper. Just two plants have been quite prolific and are still producing.  With my first big batch, I made a quart of these pickled peppers which I make every year.  Last week I had picked enough to do even more pickling.  Instead of using the same recipe, I changed it up a bit and made these Pickled Chile Peppers and Onions as well as fresh chilli in olive oil that I found over at With a Glass.  These recipes yielded two completely different flavors and both were excellent.

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Mock Strawberry Fig Preserves

Strawberry Fig Preserves made with figs, sugar and strawberry jello. So easy and so good!


Figs seem to be one of those fruits that people love or they don’t like at all.  At the house where I grew up, there was a huge fig tree in the back yard that was quite prolific and produced almost every year.  During the summer we had an abundance of fresh figs which a few members of the family enjoyed right off the tree and the other could leave them be.  My mother and I were a couple of the ones that loved figs and could eat them by the bowl full.  However, we had more figs than we could eat so in order to not waste a single fig, my mother made these Strawberry Fig Preserves with JELL-O.  Everyone loved these preserves!  They are a great compromise for those who love figs and those who don’t.

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How To Make Honey Butter

How To Make Honey Butter #honey #butter @mjskitchen

Honey… who doesn’t love honey? I’ve always been fascinated by the production of honey and how hard all those little honey bees work. Did you know that the average worker honey bee only produces 1/12th of a teaspoon of honey in a lifetime, and that it takes two million flowers for honey bees to make one pound of honey?!   I guess I should feel guilty about eating so much honey, but since it’s the by-product of an activity of nature that has been occurring for 10 – 20 million years, somebody has to keep all that honey from going to waste.

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Olive Brine Hot Pepper Sauce

Pepper sauce made with Pimenta Reaper Peppers and olive brine #hot #Sauce @mjskitchen


Last fall my friends from Fords Fiery Foods and Plants sent me some antep aci dolma peppers and Pimenta Reaper Peppers.  If you remember, I made red chile cheese tamales with the antep aci dolmas, but kept you hanging on the reapers. The reapers were smokin’ HOT making them ideal for either a hot sauce or a pepper sauce.  I tried both.  With half of them, I attempted to make a fermented hot sauce like Tabasco.  Unfortunately, it didn’t work.  However, with the other half of the peppers, I made an olive brine hot pepper sauce which, was not only remarkably easy to make, but uniquely delicious! This hot pepper sauce has the heat and the flavor from the pimenta reapers complemented by the salty flavor of green olive brine.  However, as with most hot pepper sauces, any smokin’ hot chile pepper that you like would work.

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Roasted Fennel Salad with Cranberry Balsamic

A delightful fennel salad of roasted fennel,feta, pomegranate seeds, sprouts, and a drizzle of cranberry balsamic #fennel #salad @mjskitchen

Inspiration for a new recipe can come in different forms and from different sources, which is the case with this fennel salad.  Back in August I saw Soni’s Food Indian Spice Roasted Fennel and pinned it as a reminder to make it one day.  Then a few weeks ago when I dropped into the Santa Fe Olive Oil & Balsamic Company for a purchase and a tasting, I was asked if I would create a recipe and write a post on one of its products – specifically its Cranberry Balsamic vinegar.  After tasting this awesome balsamic and going through several different ideas for a recipe, I lit upon the marriage of Soni’s roasted fennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic was born.

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Green Chile Tomatillo Sauce

Roasted Green Chile and Tomatillo make a delicious green chile tomatillo sauce that can be used for enchiladas, burritos, or whatever your heart desires #green #Hatch #chile #tomatillo|


This Green Chile Tomatillo Sauce is a variation of my green chile sauce. It uses roasted green chile and roasted tomatillos.  It’s a great sauce to make when you need to tame the heat of some really hot chiles or make a milder sauce for people that can’t handle the heat.

This sauce is just as easy to make as a green chile sauce, especially if you already have the roasted green chile.  If not, just roast the chile and tomatillos at the same time. However,  you’ll need to keep a close eye on the tomatillos, because they roast very quickly on a grill.  You could also roasted them in the oven for more control.

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Tomato Red Chile Jam

Tomato chile jam with 4 ingredients - tomato, red chile, sugar, lemon juice @mjskitchen #jam #tomato #red #chile


This Tomato Chile Jam has been my favorite sweet and savory jam for several years now.  I was tempted to keep it to myself but it’s just too good not to share.  It’s not a PB&J jam nor a jam for toast. It’s more of  a jam to eat with crackers, pour over baked brie or use as a marinade.  My favorite use is as a marinade for pork, such as these pork kabobs with tomato chile jam marinade. Continue Reading →

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Chicken Tacos with Green Chile Corn Relish

Tasty chicken tacos with green chile corn relish, olives, cheese and yogurt |


With all of the grilled corn we’ve been eating lately, it’s not surprising to find an ear or two leftover in the refrigerator.  It was a couple of those ears and some of last year’s roasted chile that inspired this Green Chile Corn Relish. I was originally just going to use it as a side dish, but then I got a craving for tacos.  That craving resulted in these quick & easy Chicken Tacos.  Adding the relish to the chicken yielded a delightfully delicious taco with a smoky and spicy flavor.

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Grilled Corn with Red Chile Spice

A spicy and juicy grilled corn with a drizzle of olive oil and some red chile spice mix #corn #red #chile

The sweet corn of summer – YUM!  Sweet corn has hit the local markets early this year and it’s been exceptional.  It’s also been relatively cheap; therefore, we’ve been buying a lot of it. There are so many ways to cook corn, but our favorite is to grill it.  Sometimes we’ll leave it wrap in the corn husks and let it steam in the husks; however, we also like it shucked and cooked directly over the flame with a drizzle of olive oil and a generous dusting of a red chile spice blend.  The spices roast along with the corn yielding a spicy and smoky flavor.  This Grilled Corn with Red Chile Spice is about as easy a side as you can make, and, in my book, could be a meal by itself.  Hope you give it a try.

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