Small Batch Kitchen - Jalepeño Pepper
Our state-grown jalapeno and poblano peppers traveled less than 50 miles from farm to kitchen, where they joined forces for a spread that’s tangy and sweet with just the right amount of heat. A guaranteed crowd-pleaser, this spread will put a pep in everyone’s step.
Sandwiches, burgers, grilled cheese, as a substitute for relish, on top of fried green tomatoes
Say Cheeeese! Pair this with:
Manchego, Cheddar, Cream Cheese
Small Batch Kitchen, LLC was founded by Sheila Rhodes in 2014.
After my husband Jason, and I moved to Harleysville in 2009, we jumped into turning our semi-suburban acre into a self-sufficient homestead. After planting a large vegetable garden, I wanted to see if I could "put up" enough food to last the winter.
I canned salsa, tomatoes, pickles, and jams and was happy with the way the majority of the recipes turned out. I was disappointed in the flavor of the jams. They seemed overly sweet - with sugar masking the flavor of the fresh, sweet produce that I used during the height of the summer.
After spending a lot of time trying to find recipes that kept peaches tasting nice and peachy, I started developing my own recipes. Playing with flavors in my low-sugar fruit spreads the way I did in the kitchen every night, I started creating recipes that mixed fruits and herbs, and still tasted fresh months later.
Once our pantry filled up, I started giving spreads to friends and family, who encouraged me to start selling my products at local farmer's markets.
Not even three years later and Small Batch Kitchen has added more markets to our lineup and are selling at gourmet food stores in Pennsylvania, New York, and New Jersey. As we grow, we still maintain our commitment to creating flavorful preserves, sourcing local produce, creating low-sugar recipes, never adding artificial ingredients, and producing everything by hand.
I think you'll taste the difference in every jar of Small Batch Kitchen spread or infused sea salt you purchase.