Condiments


Category : Condiments
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Watermelon, Cantaloupe, And Red Pepper Salsa

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Posted by ADMIN on 09/26/2007 | 0 comments

Remove rinds and seeds from melons and cut fruit into 1/4-inch dice. Cut bell pepper into 1/4-inch dice. Finely chop onion, cilantro, and jalapeno. In a bowl(hmmm or a twister board) toss together all ingredients and season with salt. Makes about 4 cups.


Western Barbecue Sauce

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Posted by ADMIN on 09/26/2007 | 0 comments

Mix all ingredients together and use to baste beef tenderloin. The recipe yields approximately 2 cups of sauce.


Watermelon And Green Peppercorn Salsa

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Posted by ADMIN on 09/26/2007 | 0 comments

Cover the red onion with cold water and let sit ten minutes to reduce some of the acidity. Drain and pat dry with paper towels. Remove and discard the rind from the watermelon. Cut the flesh into half-inch cubes, removing as many of the seeds as possible. Combine with the red onion, two...


Triple-Berry Fruit Salad

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Posted by ADMIN on 09/26/2007 | 0 comments

1. Combine all ingredients in a small bowl, stirring gently. Cover and chill. Yield: 4 servings (serving size: 1/2 cup) [CALORIES 45 (6%cff) FAT 0.3g] Triple-Berry Vinegar: white wine vinegar with blueberries, raspberries, cranberries, sage and cinnamon.


Triple-Berry Vinegar

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Posted by ADMIN on 09/26/2007 | 0 comments

ADDITIONS 1 tb Sugar 8 Black peppercorns 5 Fresh blueberries 5 Fresh raspberries 5 Frozen cranberries 4 Sage leaves 1. Combine first 4 ingredients in a nonaluminum bowl. Crush with a spoon. Place berry mixture, vinegar, cloves, and cinnamon in a...


Tropical Fruit Salsa

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Posted by ADMIN on 09/26/2007 | 0 comments

In a bowl, mix mango, pineapple, honeydew, bell pepper, vinegar, cilantro, and red pepper flakes. Makes 3 1/2 cups.


Two Tomato Salsa

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Posted by ADMIN on 09/26/2007 | 0 comments

1. Combine all ingredients in a bowl. Stir well. Serve at room temperature or chilled. Use a slotted spoon to serve with corn tortilla wedges, poultry, or fish. Yields 3 cups.


Uncle Shel's Salsa Picante De Chile Chipotle

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Posted by ADMIN on 09/26/2007 | 0 comments

pasilla negro chiles, stemmed and quartered including seeds 4 ea cascabel chiles, stemmed and broken, including seeds 1/4 ts fresh ground black pepper 3/4 c water 1/2 c cider vinegar or Japanese rice vinegar 1 ea clove garlic, smashed and quartered Place the chiles and their seeds in a small...


Three-Herb Pesto

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Posted by ADMIN on 09/26/2007 | 0 comments

In a blender or food processor puree all ingredients with salt and pepper to taste until smooth.Pesto keeps in a jar with a tight-fitting lid, chilled, up to 1 week. Let pesto come to room temperature before using. Makes about 1 cup.


Tomatillo Salsa Verde

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Posted by ADMIN on 09/26/2007 | 0 comments

Combine all ingredients in a large pot and stir frequently over high heat till mixture starts to boil. Reduce heat. Simmer 20 minutes, ladle into hot pint jars. Leave 1/2 inch headspace. Adjust lids and process in boiling water bath 15 minutes at 0-1000 ft. altitude, 20 minutes at 1001-6000...