Lacto-Fermenting Your Home-Grown Jalapeños

There are never enough peppers in my house! Fresh, pickled, canned with tomatoes (like Rotel)…sliced or diced on pizza, burgers, fajitas…in ketchup, on the griddle, etc. etc. etc.—there are just never enough, which is why I’m so super stoked that my garden is producing so prolifically 3 different peppers this year: jalapeños, serranos (both hot […]


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