Tag Archives: condiments

Guacamole

Recipe,

3 avocados
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. cumin
1/2 cup onion, finely chopped
1 Roma tomato, chopped
1 tomatillo, chopped
1/2 jalapeno pepper, minced
2 Tbsp. cilantro, finely chopped
1 Tbsp. lime juice

  1. Mash avocados with garlic, salt and cumin.
  2. Fold in remaining ingredients and refrigerate for 30 minutes.

Salsa Verde

Recipe, ,

1 lb. tomatillos (about 10 small, don’t use the large ones which are bitter)
2 Jalapeno peppers (use 1 Jalapeno and 1 Chipotle for smokier salsa, or 1 Serrano and 1 Jalapeno for spicier salsa)
1 Tbsp. lime juice
1/4 white onion, roughly chopped
2 garlic cloves, roughly chopped
1 tsp. salt
1 tsp. dry cilantro
1 cup water

  1. Place tomatillos and peppers in a 4-quart saucepan and cover with water.
  2. Bring to boil, and continue boiling until tomatillos turn army green.
  3. Remove to blender and add remaining ingredients.
  4. Puree until smooth. Pour into medium sauce pan and bring to slow boil.
  5. Omit peppers from blender to make salsa base. Split salsa base into batches and add peppers to each batch to taste and puree separately.

 

 

Enchilada Sauce

Recipe,

4 New Mexico chiles, seeded and chopped
½ tsp. cumin
2 Tbsp. canola oil
4 cloves garlic, crushed
½ tsp. oregano
¼ red onion, chopped
½ tsp. salt
2 cups water
4 roma tomatoes, chopped

  • Toast the chiles with the cumin in a dry saucepan.
  • Add oil and spices and saute for 2 minutes.
  • Add water and tomatoes and bring to boiling.
  • Reduce heat and simmer loosely covered for 30 minutes.
  • Remove solids and 1 cup of liquid to blender and puree until smooth.
  • Return to pan and simmer to thicken to desired consistency.

Yield: 2 cups
Source: http://www.examiner.com/article/new-mexican-red-chile-sauce-probably-the-best-red-enchilada-sauce-chile-colorado-the-world

Harissa

Recipe,

4 oz. dried chilies (or 8 oz. fresh)
½ tsp. coriander
½ tsp. cumin
4 cloves garlic
1 tsp. salt
2 Tbsp. olive oil

  • Cover chilies in boiling water and soak for 30 minutes.
  • Toast the spices on low heat and remove when fragrant (grind the spices if using whole spices).
  • Drain the chilies and remove stems and seeds.
  • Combine the chilies, toasted spices, garlic and salt in food processor.
  • Process while slowly drizzling in olive oil, scraping sides as needed, to form a thick paste.

Source: http://www.thekitchn.com/how-to-make-harissa-cooking-lessons-from-the-kitchn-190188

Sausage Gravy

Recipe, , ,

sausage:

1 lb. ground pork
1 tsp. sage
1 tsp. rosemary
1/2 tsp. thyme
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. cayenne
1/8 tsp. nutmeg
1/8 tsp. cloves
2 tsp. brown sugar

  • Mix all ingredients

gravy:

1/4 cup flour
2 cups milk
1/2 tsp. salt
1/2 tsp. pepper

  • Brown sausage until finely crumbled.
  • Add flour and mix well.  The sausage drippings should be fully absorbed by the flour.
  • Add milk and spices, and heat on medium heat until bubbling and thickened.
  • Serve over biscuits.

I generally make 1/2 lb. of the sausage into patties and brown the other half in the same pan, then halve the rest of the recipe.

Apple Butter

Recipe,

5 apples (1.5 – 2 lbs.)
5 cups water
1 Tbsp. vinegar

  • Bring to the boil, then simmer for 20 minutes, until apples are very tender
  • Strain apple pulp and water through a sieve, the return to pan (will be thin like apple cider)

1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves
1/4 lemon, juice and zest

  • Add to pan and simmer until thickened (approx. 2 hours)
  • Refrigerate and use promptly, or can to preserve longer

Yield: 1 cup
Source: http://www.simplyrecipes.com/recipes/apple_butter/