I make a sweet hot sauce which contains red pepper, green pepper, onion and vinegar. I had some spoil on me that were not refrigerated. I was wondering if there was a preservative that I could use so that my sauce does not need to be refrigerated.
A roasted boneless leg of lamb makes an impressive centerpiece for your table, but this recipe is easy enough to pull off any time. A classic gremolata perfumes the lamb; the mixture of garlic, lemon, and parsley holds its own against the strong flavor of the meat. Read more.