Culinary Adventures with Camilla

Ix'ni Pec is a zesty Mayan salsa similar to a Mexican pico de gallo . I just used whatever fresh tomatoes and peppers I had from our High Ground Organics CSA. Mine wasn't particularly spicy, but it was delicious! We served it on top of nacatamales for our Pre-Popul Vuh Picnic last weekend.  Ingredients 1 T vinegar (I used a white vinegar) juice from 1 orange juice from 2 limes 1 small red onion, peeled and diced 2 banana peppers, deseeded and diced 1 hatch chile, deseeded and diced 1 C fresh tomatoes (I used cherry tomatoes, but use what you have) 1/4 C organic cilantro leaves, chopped pinch of fleur de sel freshly ground pepper Procedure Place all of the ingredients - except for the salt and pepper - in a small mixing bowl. Blend gently and let stand for 15 minutes to blend flavors. To make this more spicy, just hotter peppers such as a habanero or jalapeno. Serve at room temperature. This salsa stays fresh for up to 3 hours. If y...

I'll admit that I didn't intend to make a hot sauce with hops . I was just making a sauce with my pepper bounty from our High Ground Organics CSA . Then I got the bag of Cascade hops from the Lamberts . And, instead of using other herbs, I decided to turn the hot sauce into a hoppy affair. This really packs a punch, a bitter and delicious punch. Ingredients 1 pound fresh peppers (I had Padròns and banana peppers) 3 whole garlic cloves 1 T grey fleur de sel 1 1/2 C white vinegar Procedure Wash and dry your pepper. Lay them on a parchment-lined baking sheet and preheat the oven to 350 degrees F. Roast for 40 minutes - until the peppers are shriveled and golden. Once roasted, pull the stems from the peppers. Combine the peppers, garlic cloves, and salt in a blender. Blend for a few pulses. Once the ingredients are roughly combined, drizzle in the vinegar. Blend till smooth. Transfer sauce to a mason jar and allow to sit in the pantry; th...