Following are some of our favorite condiments and suggestions for using them. I highly recommend you try the Smoky Tomato Ketchup, it's fabulous! |
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Apple-Apricot Chutney1 pound peeled diced tart apple 1/2 cup coarsely chopped dried apricot 3/4 cup cider vinegar 1/2 lemon, (zest and pulp prepared separately) 3/4 cup light brown sugar, packed 1/4 cup fresh ginger, minced 2 cloves garlic, minced 1/2 cup golden raisins 2 shallots, chopped 2 1/2 teaspoons salt Pinch of cayenne In medium nonreactive saucepan combine all ingredients. Boil gently, uncovered, until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks or can. Serve with grilled poultry or pork
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Apple-Sage Chutney1/3 cup onion, thinly slice 2 1/2 pounds apples, tart, coarsely chopped w/skin 1 cup apple cider 1/2 cup packed brown sugar 1/3 cup dried cherries 1/2 cup golden raisins 1/3 cup dates, chopped 6 tablespoons white wine vinegar 2 garlic cloves, minced 1/2 cup fresh sage, chopped Combine all ingredients in heavy saucepan and cook until thick.
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Christmas Pepper Chutney4 red bell peppers, diced 2 jalapeno peppers, minced 4 cloves garlic, minced 1 1/4 cups cider vinegar 1 cup light brown sugar, packed 1 cup granulated sugar 1 cup golden raisins 1/2 cup crystallized ginger, finely chopped Place all ingredients in a heavy saucepan. Cook until thickened. Makes 4 cups. This is good with poultry or pork.
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Cilantro-Mint Relish1/4 cup red onion, minced 1 tablespoon minced ginger 2 minced green chilis 1/4 teaspoon pepper 1/4 cup mint, minced 1 small bunch cilantro minced 1 teaspoon sugar 1 teaspoon salt 2 tablespoons water juice of 2 limes Combine all ingredients and refrigerate at least 2 hours. This is very good served with grilled salmon
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Corn & Grilled Pepper Relish1 cup corn, roasted kernels 1/2 cup red bell pepper, finely diced grilled 1 tablespoon red onion, finely diced 1 1/2 tablespoons balsamic vinegar 1 1/2 tablespoons cilantro, coarsely chopped 1/2 jalapeno, minced 1 teaspoon olive oil Salt and freshly ground pepper Combine the corn, pepper, onion, vinegar, cilantro, jalapeno, and oil in a bowl and season to taste with salt and pepper.
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Corn and Black Bean Salsa2 cups cooked corn, preferably white corn 2 cups cooked black beans 1/3 cup green bell pepper, chopped 1 4 oz. can pimiento , pieces, drained 1/4 cup sliced green onions 1 tablespoon olive oil 2 tablespoons red wine vinegar 2 tablespoons water 2 to 1 teaspoon chili powder 1 teaspoon sugar 1 teaspoon ground cumin 1/4 teaspoon Combine corn, beans, green pepper, pimiento and green onions in a large bowl. Combine remaining ingredients in a screw-top jar. Cover and shake well. Pour over vegetables. Cover and chill 4 to 24 hours, stirring occasionally
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Corn Tomatillio Salsa1 cup corn, roasted kernels 2 tomatillos, medium, husked and coarsely chopped 1 tablespoon red onion, finely diced 1 1/2 teaspoons jalapenos, minced 2 tablespoons fresh lime juice 2 tablespoons coarsely chopped cilantro 1/2 teaspoon honey Combine the corn, tomatillos, onion, jalapeno, lime juice, cilantro and honey in a bowl and season to taste with salt and freshly ground pepper.
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Cranberry Chipotle Compote1 teaspoon vegetable oil 3 apples 3 pears 1/3 cup raisins 1/4 cup Grand Marnier 1 pound cranberries, fresh 1-2 chipotle chiles, canned in adobo sauce, chopped 2 teaspoons ground cinnamon 1 cup sugar (more if needed) Zest from 1/2 orange, chopped fine 1/2 cup fresh orange juice 1/2 teaspoon nutmeg 1/4 cup Grand Marnier Peel, core and dice pears and apples (medium). Heat oil on medium high until hot. Add pears, apples and raisins. Saute 3-5 min, or until soft. Add 1/4 cup Grand Marnier and deglaze pan. Add cranberries, chipotles, cinnamon, sugar, orange zest and orange juice. Stir and simmer for 40-45 minutes until it begins to thicken. Add nutmeg and 2nd 1/4 cup of Grand Marnier and mix. Refrigerate until ready to serve. Serve at room temperature. Makes about 1 quart.
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Cranberry Chutney1 package fresh or frozen cranberries 2 tart apples, peeled and chopped 1 1/2 cups dark brown sugar, packed 1/2 cup raisins, or currants 1/4 cup cider vinegar 1 teaspoon minced ginger 1 clove garlic, minced 1/4 teaspoon ground cloves, and ground allspice zest of 1 orange, chopped In nonreactive saucepan, combine all ingredients and cook over medium heat, stirring occasionally, until thickened (15 to 20 minutes). Store in refrigerator 2 weeks or can. Serve with poultry, pork or ham.
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Cranberry Orange Conserve1 orange, seeded & chopped 1 1/2 cups sugar 1 cup fresh orange juice 4 cups whole cranberries 1 cup brown sugar 1 cup raisins 1/2 cup chopped pecans Cook orange, white sugar & juice 20 minutes. Add cranberries, brown sugar, raisins. Bring to boil. Cook 10 minutes over low hear, stir constantly until thick. Remove from heat and add pecans. Can in 1/2 pint jars. This is a little high in fat because of the pecans, but a little goes a long way!
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Cranberry Relish1 cup sugar (more if cranberries are very tart) 1/2 cup port grated zest of 1 lemon & juice grated zest & juice of 1 orange 1/8 teaspoon cloves 1/2 teaspoon ginger pinch nutmeg 2 cups cranberries Place all ingredients in a heavy saucepan and boil until all cranberries burst and relish is thick. Serve with pork or poultry. This is the best cranberry relish I have ever tasted.
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Ginger Soy Dipping Sauce1/2 cup fresh lime juice 6 tablespoons tamari, or soy sauce 1/4 cup water 2 tablespoons honey 2 cloves garlic, minced 1 teaspoon fresh ginger, minced 2 scallions, minced 1 serrano chile, or jalapeno sliced thinly Combine all ingredients except chilies. Taste and add water if too strong. Float chilies on top to serve.
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Grilled Corn and Black-Bean Salsa3 each corn, husked 2 Anaheim chili peppers 3 plum tomatoes, chopped 2 cups black beans, rinsed & drained 3 tablespoons fresh lime juice 1/4 teaspoon salt 1/2 chipotle chile, fresh or canned, minced 1/4 teaspoon pepper Grill or broil chilies and corn 8 minutes or until charred. Cut corn from cob (you should have about 1 1/2 cups). Peel peppers; remove and discard cores and seeds, then chop. Mix in a bowl with remaining ingredients. Serving Ideas : Good w. chicken, pork, or alone in a tortilla.
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Grilled Pineapple Salsa1 pineapple, skin removed and sliced into rings 1 red onion, finely chopped 2 jalapeno peppers, seeded and minced 1 clove garlic, minced 1/2 cup chopped fresh cilantro or mint 1 teaspoon sugar 1/4 teaspoon salt Brush pineapple slices lightly with oil (or spray with cooking spray). Place on a hot grill and cook, turning once or twice, until lightly browned on both sides (about 10 minutes). Let cool and finely dice (discarding hard core). Mix with remaining ingredients. Allow to marinate at least 2 hours at room temperature or cover and refrigerate up to 3 days. Serve at room temperature. This is great with a grilled chicken breast or turkey tenderloin marinated in lemon juice, black pepper and onion
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Holiday Fruits in Rum1 cup dried apricots 1 cup dried cherries 1/2 cup dark rum 2 cups water 1 cup sugar Place half apricots in bottom of quart canning jar. Make a second layer with half cherries. Repeat. layers. Spoon rum over. Combine water and sugar in saucepan and bring to a boil. Simmer 5 minutes. Let stand until warm. Slowly pour warm syrup over fruits. Close and let stand at room temperature. These are just wonderful all by themselves or served over vanilla low-fat yogurt ice cream.
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Mango Chutney3 barely ripe mangoes 2 tablespoons corn oil 1 piece ginger root, peeled and chopped 1 clove garlic, crushed 1 teaspoon salt 1/2 teaspoon hot chili powder 1/4 teaspoon cumin seeds 1/2 teaspoon fenugreek 1 1/4 cups malt vinegar 1/2 cup seedless raisins 1 tablespoon lemon juice 1 1/2 cups light brown sugar Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fibrous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look translucent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath.
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Mango Salsa1 cup mango, diced 1 cup cantaloupe, diced 1 green chili, chopped 1/3 cup scallion , thinly sliced 1/4 cup cilantro, chopped 2 tablespoons fresh lime juice 1 pinch ground red pepper Mix all ingredients in a bowl. Serve soon or refrigerate up to 3 days. Serving Ideas : grilled fish, especially salmon, swordfish, or shrimp kebobs.
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Nectarine Chutney1 cup light brown sugar, packed 1/2 cup cider vinegar 4 nectarines, peeled and chopped 1 cup raisins Zest of 1 whole lemon 1 lemon, peeled, seeded, and chopped 2 tablespoons fresh ginger, minced 1 clove garlic, minced 1/2 teaspoon curry powder 1/4 teaspoon cayenne In a medium, nonreactive saucepan, cook vinegar and brown sugar over medium heat, stirring to dissolve sugar. Bring to boil. Add remaining ingredients. Boil for 3 to 5 minutes. Remove from heat and cool. Refrigerate 2 weeks or can. Serve with poultry, pork or ham
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Pear and Apple Chutney3 shallots, chopped 1/2 teaspoon mustard seed 1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1 tablespoon minced ginger 1 large granny smith apple, diced 1 large pear, diced 1 teaspoon minced lemon zest 1/4 cup dried cranberry, or dried cherries 2 1/2 cups apple juice 2 tablespoons cider vinegar 2 tablespoons brown sugar In saucepan combine juice, vinegar, brown sugar, shallots, ginger, and spices. Boil until reduced to 1 cup (about 15 minutes). Stir in apples and pears. Reduce heat to medium and simmer until fruit is tender (about 10 minutes). Remove from heat. Stir in lemon zest and dried cranberries. Let cool until room temperature. Refrigerate over night. Serve with poultry, fish or pork.
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Pickled Garlic2 pounds garlic, separated, (not peeled) 1/3 pound ginger, peeled & sliced 1 cup coarse salt 7 dried chilies 2 cups white wine vinegar 1 cup white wine 2 1/2 tablespoons mustard seeds Put garlic in pan w/water to cover. Boil 2 min. Drain & peel. Add ginger, salt and water to cover in non-metallic pan. Refrigerate 2 days. Drain & rinse thoroughly. Pack ginger & garlic in jars (1/2 pint). Put 1 chili in each jar. Combine vinegar, wine and mustard seed. Boil & pour over garlic. Can 10 minutes. If you love garlic like we do, you will find yourself eating a clove or two as a "treat". They are also very good used in salad dressings
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Pineapple Salsa1 1/2 cups chopped fresh pineapple 1 tablespoon chopped cilantro 1 jalapeno pepper, finely chopped 1 tablespoon lime juice 1 tablespoon sugar 1 teaspoon minced ginger black pepper, to taste Combine all ingredients and allow to meld at room temperature at least 1 hour. Serve with poultry or grilled fish.
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Red Onion Relish1 large red onion, thinly sliced 10 whole black peppercorns 1/4 teaspoon oregano 2 cloves garlic, crushed 3/4 cup tarragon vinegar, or white wine vinegar Place all ingredients in wide-mouth 16 oz. canning jar. Put lid on loosely. Let stand in a cool place 2 days. Refrigerate.
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Red Pepper Confit1 tablespoon olive oil 8 red bell peppers, cut julienne 1/3 cup raspberry vinegar 1/4 cup sugar 1/2 cup dry white wine Heat olive oil in a non-stick pan until hot. Add red peppers and cook over medium heat for 15 minutes (adding small amounts of water if they begin to stick). Reduce heat to low and add remaining ingredients. Simmer another 20 minutes. Refrigerate overnight or can. This is great as a spread on a roll for a grilled turkey or chicken sandwich. It is also a nice accompaniment for most grilled meats.
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Rice Wine Vinegar Sauce3/4 cup rice wine vinegar 1/3 cup strong brewed black tea 1 1/2 tablespoons Chinese chili paste 4 cloves garlic, finely chopped 2 tablespoons sugar 1/2 teaspoon freshly ground black pepper Combine all ingredients in a screw-top jar and shake until sugar is dissolved.
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Smoky Tomato Ketchup5 pounds tomatoes, coarsely chopped (or 3 28 oz. cans crushed 1 large onion, finely chopped 1 poblano chili, finely chopped 2 jalapenos, coarsely chopped 2 dried chipotle chilies, or canned 1/2 cup cider vinegar 1 cup packed brown sugar 1 teaspoon celery seed 1 1/2 teaspoons mustard seeds 1/4 teaspoon cayenne 1 teaspoon black pepper 1 1/2 teaspoons salt Combine all ingredients in a large nonreactive pot and bring to a boil over medium eat. Reduce heat and simmer 1 1/2 hours, stirring occasionally until vegetables are soft an sauce is reduced by 1/4. Puree in food processor. Strain through a sieve into a clean pot (for a chunkier catsup, don't strain). Bring to a boil over medium-low heat and simmer (partially covered to prevent splatters) for 1 hour or until quite thick and dark brownish red. Store in refrigerator for up to 1 month. Freeze for longer storage.
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Spicy Apple Chutney2 oranges 1/2 cup red onion, coarsely chopped 1 tablespoon jalapeno, minced 2 tablespoons ginger, finely diced 2 cups fresh orange juice 2 tablespoons vinegar 1/2 cup light brown sugar 3 tablespoons honey 8 Granny Smith apples, peeled, cored, sliced thinly cilantro 2 tablespoons red bell peppers, finely diced salt and freshly ground black pepper Peel the oranges, reserving the zest, and cut the flesh into segments. Set aside. In a large saucepan over medium heat, saute the onion and jalapeno in a little of the orange juice until the onion is translucent. Add the ginger, orange zest, orange juice, vinegar, brown sugar, and honey and cook until the sauce is reduced by half and has a glazed appearance. Reduce heat to low, add two thirds of the apple slices, and cook until the fruit is just tender. Turn off the heat and gently fold in the remaining apples and the orange segments. Pour the chutney into a bowl and allow to cool. Mix in the cilantro, red bell pepper, and salt and pepper to taste.
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Spicy Corn Relish2 each corn 1 tablespoon olive oil 4 tablespoons chopped red onion 2 tablespoons red bell peppers, diced 2 tomatillos, husked. rinsed, and diced 2 teaspoons cider vinegar Pinch white pepper 1 poblano chili, roasted, peeled, and diced Prepare the pepper ahead as directed. Cut the kernels from the ears of corn carefully so they remain whole. Place in a bowl. Heat the olive oil in a nonstick skillet over medium heat. When hot, add the corn kernels and saute for 2 minutes, stirring frequently. Add the red onion, poblano and bell peppers, tomatillos, vinegar, and pinch of white pepper cook for 1 additional minute, stirring, then remove from the heat and set aside. To roast the pepper, place it on a broiler pan and broil approximately 6 inches from the heat until blackened on all sides. Remove from heat and place in a plastic bag. Let it rest for 10 minutes. Remove the pepper from the bag, drain and peel off the skin. Make a slit in the pepper and open. Remove the core and cut off the stem Scrape away the seeds and ribs.
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Tomatillo Pineapple Salsa4 fresh or canned tomatillos 1/3 cup pineapple, diced 1/3 cup red onion, finely chopped 1/4 cup red or green bell pepper, diced 2 tablespoons chopped cilantro 3 tablespoons fresh orange juice 1 1/2 tablespoons fresh lime juice 1 tablespoon white wine vinegar 1 1/2 teaspoons chipotle chiles, finely chopped or 1 finely chopped jalapeno 1 clove garlic, minced salt and freshly ground black pepper Finely chop tomatillos and combine with remaining ingredients. Refrigerate over night to blend flavors. Serve with grilled snapper or other grilled fish.
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