Recently in Condiments Category

Black Bean and Corn Salsa Easy, delicious, and the perfect side dish with Cuban or Mexican food. 1 can black beans 1 can corn 1 pepper, chopped 2 tomatoes, chopped 1 bunch chives (optional) 1 tbs. chopped jalapeno ½ tsp. cumin 1/3 c. fresh cilantro (optional) ¼ c. lime juice 1 tbs. olive oil salt and pepper

Combine all ingredients
Homemade Bread and Butter Pickles Homemade pickles: crunchy, sweet but not overly so, and perfectly spiced with mustard and celery seeds, coriander, and a little turmeric for color. Even if you don't like store-bought bread and butter pickles, you might like these - they went quick in our house. Use as you would normal pickles - on a sandwich with mustard or plain as a snack. 1 pound cucumbers, sliced 1/4-inch thick

1 large sweet onion, thinly sliced
1/4 cup kosher salt
1/2 cups sugar (or less)
1/2 cup apple cider vinegar or distilled white vinegar
1/4 teaspoons ground turmeric
1 tablespoon mustard seeds
1 tablespoon coriander seeds (if ground, use 1 teaspoon)
1/4 teaspoon celery seed


In a medium bowl, combine the cucumbers, onion and salt. Mix well. Cover the mixture with ice. Let stand at room temperature for two hours. In a pot, bring sugar, vinegar and spices to a boil. Drain cucumbers and onions. Add to vinegar mixture and bring almost back to a boil. Remove from heat and cool. You can store the pickles in an airtight container for up to three weeks in the fridge. They will begin tasting pickled in just a couple hours.

Makes 4 cups of pickles, filling a 1-quart jar

Original recipe

mangosalsa_sm.jpgMangoes are delicious and sweet when ripe, but have a much different flavor if even slightly under-ripe. Pick mangoes that smell sweet and give a little when you press the skin with your thumb. Goes well with fish, chicken, or even tofu tacos.
 
2 large ripe mangoes, peeled and chopped
1/2 can of black beans, drained and rinsed
2 green onions, chopped
1 jalapeno, chopped (I removed the seeds and veins)
1 handful of fresh cilantro, chopped
1 tsp cumin
Juice of 1 large lime
Peel and chop the mango. Rinse and drain the black beans. Chop the green onions, jalapeno and cilantro. In a small bowl, combine the lime juice and cumin until well mixed. Place the mango, black beans, green onions, cilantro, and jalapeno in a large bowl. Pour the lime/cumin mixture over and mix gently. Taste - add more lime juice if needed.

picodegallo_sm.jpg

Simple fresh salsa, great on chicken tacos or enchiladas.

4 tomatoes chopped
½ of a large white onion chopped
1 jalapeno or Serrano pepper minced (discard seeds)
¼ cup of cilantro chopped
3 garlic cloves finely chopped
I lime, juiced
salt to taste

Combine all ingredients and let stand 10-15 minutes before serving.

Original recipe

Cinnamon, cardamon, and black currant flavored liqueur spice up this strawberry jam. Wonderful on plain yogurt or, of course, toast. Feel free to play with the amounts of each ingredient, the measurements are by no means precise.

6  cups  chopped strawberries (about 1 1/2 pounds)
1  cup  sugar
6  tablespoons  crème de cassis (black currant-flavored liqueur)
1  tablespoon  water
1/2  teaspoon  ground cinnamon
1/4  teaspoon  ground cardamom

Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer until reduced to 2 cups (about 1 hour and 10 minutes), stirring occasionally. Cool completely; cover and chill 8 hours.

Makes 2 cups (serving size: 2 tablespoons)
Calories: 73
Fat: 0.2g (sat 0.0g,mono 0.0g,poly 0.1g)
Original recipe

Nearly-instant blueberry sauce/jam that uses a single container of blueberries. Add more sugar and cook longer at lower temp if you want a thicker, jam-like consistency.

2 c. blueberries (fresh or frozen)
1/2 c. sugar
juice of 1/2 lemon
1 tablespoon cornstarch
1/4 c. orange juice
Combine all ingredients in small saucepan, bring to a boil. Cook 3-5 minutes over high heat or until thick, stirring constantly. Remove from heat; cover and chill.

Original recipe

Fresh tasting salsa built on the backbone of jarred Pace. Chopped black olives add richness, but you'd never guess they're in there.

2-3 C. chopped plum tomatoes (about 6)
1 small jar medium pace picante
1 small jar mild pace picante
1/2 small can chopped black olives
1 can green chilies
2 T. olive oil
1/2 T. white vinegar
1/4 C. green onions (chopped)
1 T. fresh cilantro (minced)
1-2 Jalapenos (finely chopped)
Mix ingredients together. Vary the amount of Jalapenos used to desired "heat" level (I usually use at least a half of one).

From: the Sutton family
lemoncurd_sm.jpgSurprisingly easy to make, and the perfect accompaniment to Cranberry-Orange Scones or Sour Cream Scones. Cute label drawn by Daniel.

3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine

Yield: 1 1/3 cups

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Nutritional Information per 1 Tb.:
Calories: 47, Fat: 1.6g

From Cooking Light