Homemade Whole-Grain Dijon Mustard

It can’t be Champagne unless the bubbly is bottled in that French region.

Sweet onions can’t be called Vidalias unless they are from that specific area in Georgia.

True New Mexico green chiles can’t be called that unless they are grown in Hatch, NM.

So, Dijon mustard must be the same—it can’t be true Dijon unless . . . → Read More: Homemade Whole-Grain Dijon Mustard

Hot Sauce (DIY)

With all the peppers, I started making hot sauce again.

Jalapenos and Santa Fe peppers.

I have four or five varieties of jalapenos—Tam (a mild one), Mammoth, and just regular old hot ones.  I also picked up a Santa Fe pepper plant.   The Santa Fe variety is also called Guero and can be picked in . . . → Read More: Hot Sauce (DIY)