Condiments/Sauces

[pdxwindjammer]

Sweet & Savory Tomato Chili Jam

I made this recipe today and it is absolutely delicious! I can imagine it will be great to put on crackers with cream cheese or goat cheese, used as a chicken or salmon baste and who knows what else! I still have fresh tomatoes so I will make another batch tomorrow!

2 Cups chopped tomatoes
2/3 Cup chopped red onion
2/3 Cup tomato sauce
3 TBSP Jalapenos (I substituted habaneros and Jamaican Yellow for extra heat)

1 1/2 tsp lime zest (I may use a bit more next time)
3 tbsp fresh lime juice
1/4 tsp hot sauce
5 cups sugar

1 package liquid pectin

Bring first 4 ingredients to a boil and simmer for 5 minutes.

Add next 4 ingredients and bring boil, boiling and stirring until sugar is dissolved. Stir in pectin and boil 1 minute.

Ladel into jars and then place in boiling water bath for 10 minutes. This makes 3 pint jars plus a little left over for immediate tasting.

[coronabarb]

(from a previous posting) Okay, now you guys are talking my language (I make salsa for a living)! Check out my company website www.fronterakitchens.com. Here is a recipe for my favorite homemade salsa: Chicago_Joe

Roasted Jalapeno-Tomato Salsa with Fresh Cilantro
Yield 5 Cups

3 Pounds of Ripe Tomato (your favorite)
4 to 6 Fresh Jalapeno chilies, steamed or roasted
1 small White Onion, sliced 1/4 inch thick
8 Garlic Cloves
1/2 Cup of Water
2/3 Chopped Fresh Cilantro
2 Tablespoons of Salt
1 Tablespoon of Cider Vinegar

Heat broiler. Lay whole tomatoes and jalapenos out on a broiler pan or baking sheet. Broil for about 6 minutes until darkly roasted - even blackened in spots on one side. Flip tomatoes and jalapeños and broil for another 6 minutes or so. The goal is not simply to char the tomatoes and chiles but to cook them through while developing nice roasty flavors. Set aside to cool.

Turn oven down to 425 degrees. Separate onions into rings. On a baking sheet, combine onions and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted and garlic is soft and browned in spots, about 15 minutes total. Cool to room temperature.

For a little less rustic flavor or if you are canning the salsa, pull of the peels from the cooled tomatoes and cut out the cores (working over your baking sheet so as to not waste any juices).

In a food processor, pulse the jalapenos (no need to peel or seed them) with onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree tomatoes with all the juice that accumulated around them and add to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in cilantro. Taste and season with salt and vinegar, remembering that this condiment should be a little feisty in its seasoning. If you’re planning to use the salsa right away, simply pour into a bowl and it’s ready, or refrigerate it covered and use within 5 days.

[brokenbar]

Love this stuff!


Recado Rojo

(Mexican Yucatecan achiote spice paste)




Recados are Mayan spice pastes particularly popular in the Yucatán region of Mexico. A deep brick red, recado rojo is the most common, and is an essential ingredient of the region's famous slow-roasted pork dish, cochinita pibil. Use it as a flavoring rub for pork, chicken and fish.

Makes about 1/2 cup
Ingredients

• Annatto seeds -- 2 tablespoons
• Peppercorns -- 1 tablespoon
• Whole cloves or allspice berries -- 5 or 6
• Mexican dried oregano -- 2 teaspoons
• Cumin seeds -- 2 teaspoons
• Cinnamon -- 1 teaspoon
• Salt -- 2 teaspoons
• Garlic cloves -- 8 to 10
• Sour orange juice or vinegar -- 1/4 cup

Method

1. Place all of the spices and the salt into a spice or coffee grinder and process until the spices are fully pulverized. This may take some time, as annatto seeds are very hard. Pass it through a sieve if necessary to remove any grit.
2. Place the garlic and sour orange juice or vinegar into a blender or small food processor and process until smooth.
3. Place the spices into a bowl and stir in the garlic puree until the paste is smooth. Set aside for at least a few hours before using to allow the flavors to meld.
4. Rub the recado into meats, poultry, fish or seafood a few hours before roasting or grilling it. Recado can be stored in the refrigerator for several weeks.

Variations

• For an even deeper flavor, you can first toast the whole spices in a hot, ungreased skillet for a few minutes, stirring until they release their aroma.
• For convenience sake you can use all ground spices. Grind up the oregano with your hand as much as possible to break the large flakes down into a powder. Ground annatto seeds can sometimes be found in Latin markets under the name achiote molido.
• If you want, eliminate the cumin and cinnamon. Or add ground coriander.

[Zana]

Originally Posted by brokenbar

Love this stuff!


Recado Rojo

(Mexican Yucatecan achiote spice paste)




Recados are Mayan spice pastes particularly popular in the Yucatán region of Mexico. A deep brick red, recado rojo is the most common, and is an essential ingredient of the region's famous slow-roasted pork dish, cochinita pibil. Use it as a flavoring rub for pork, chicken and fish.

Makes about 1/2 cup
Ingredients

• Annatto seeds -- 2 tablespoons
• Peppercorns -- 1 tablespoon
• Whole cloves or allspice berries -- 5 or 6
• Mexican dried oregano -- 2 teaspoons
• Cumin seeds -- 2 teaspoons
• Cinnamon -- 1 teaspoon
• Salt -- 2 teaspoons
• Garlic cloves -- 8 to 10
• Sour orange juice or vinegar -- 1/4 cup

Method

1. Place all of the spices and the salt into a spice or coffee grinder and process until the spices are fully pulverized. This may take some time, as annatto seeds are very hard. Pass it through a sieve if necessary to remove any grit.
2. Place the garlic and sour orange juice or vinegar into a blender or small food processor and process until smooth.
3. Place the spices into a bowl and stir in the garlic puree until the paste is smooth. Set aside for at least a few hours before using to allow the flavors to meld.
4. Rub the recado into meats, poultry, fish or seafood a few hours before roasting or grilling it. Recado can be stored in the refrigerator for several weeks.

Variations

• For an even deeper flavor, you can first toast the whole spices in a hot, ungreased skillet for a few minutes, stirring until they release their aroma.
• For convenience sake you can use all ground spices. Grind up the oregano with your hand as much as possible to break the large flakes down into a powder. Ground annatto seeds can sometimes be found in Latin markets under the name achiote molido.
• If you want, eliminate the cumin and cinnamon. Or add ground coriander.

I've had a variation or two or more of this...yummmm. Like your variations too. Thanks for the tips.

Zana

[brokenbar]

SUN DRIED TOMATO PESTO

• 12 sun-dried tomato halves, (2 ounces) dry (not in oil)
• 2 cups boiling water
• 1/4 cup grated Asiago cheese (can sub parmigiana, romano)
• 2 teaspoons packed fresh oregano leaves, or 1/2 teaspoon dried
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon red-wine vinegar
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1 tsp prepared garlic (if using fresh, see below)

Preparation

1. Slice the top quarter off each head of garlic, exposing the inner cloves. Wrap in foil and roast until soft, about 45 minutes. Open the foil packet and let stand until cool enough to handle.
2. Meanwhile, place sun-dried tomatoes in a medium bowl. Cover with boiling water and let soak until soft, about 20 minutes. Using a slotted spoon, transfer the tomatoes to a food processor or large blender. Add 6 tablespoons of the soaking liquid, cheese, oregano, oil, vinegar, red pepper and salt. Squeeze in the roasted garlic. Pulse a few times, then process until smooth, or to the desired consistency, scraping down the sides occasionally.

IF USING WHOLE GARLIC
Preheat oven to 400° F.
Slice the top quarter off each head of garlic, exposing the inner cloves. Wrap in foil and roast until soft, about 45 minutes. Open the foil packet and let stand until cool enough to handle.

This pesto is GREAT on bruschetta

[coronabarb]

TOMATO KETCHUP

7 pounds tomatoes
5 garlic cloves
5 tablespoons extra-virgin olive oil, divided
3 large onions, peeled and chopped
1 1/2 sticks cinnamon
1 1/2 teaspoons celery seeds
1/2 teaspoon ground allspice
1 small knob fresh ginger, peeled and sliced
1 teaspoon black peppercorns
1 teaspoon whole cloves
3/4 - 1 cup cider vinegar
1/2 - 3/4 cup brown sugar
1 teaspoon salt

Preheat oven to 325 degrees. Slice tomatoes in half and place on cookie sheets. Scatter unpeeled garlic cloves among the tomatoes. Drizzle with 3 tablespoons olive oil and bake for about 1 hour, 20 minutes, until tomatoes are getting slightly dry and brown.

Heat remaining 2 tablespoons olive oil in a large saucepan. Saute onions in oil until soft, about 15 minutes. Add cinnamon sticks, celery seeds, allspice and ginger; saute 1-2 minutes.

Place a food mill over pan and strain roasted tomatoes and garlic through the mill into onion mixture. Tie peppercorns and cloves in cheesecloth and add to pan. Simmer about 1 hour, stirring occasionally, as it thickens. Add vinegar and sugar, tasting to get sour-sweet balance to your liking. Add salt and continue simmering for another hour or so until mixture is the texture of ketchup, stirring periodically to prevent burning. Remove and discard the cheesecloth bundle. Refrigerate

[honu]

Sorry I don't have the measurements because I taste as I go.... these taste better if you let flavors combine overnight in the refrig.

salsa1:
meaty part of ripe tomato (save the juice for something else)
avocado
lime juice
chipotle peppers w/ adobo sauce
garlic
green onions
cilantro
sea salt

salsa2:
meaty part of ripe tomato (save the juice for something else)
kalamata olives
garlic (the purple kind)
dried oregano
serrano chiles
lime juice
green onions
cilantro
sea salt

[coronabarb]

Avocado and Grape Tomato "Guacamole"

1 1/2 cups grape tomatoes (8oz) quartered vertically
1 large garlic clove, minced
1 ripe Haas avocado, diced
1/4 cup finely diced red onion
3 tablespoons chopped cilantro
1 small jalapeno pepper, minced
1 teaspoon orange-blossom honey
juice of 1 lime (2 tablespoons)
1/4 teaspoon ground cumin

Gently combine all ingredients in a medium bowl until just mixed. Season with salt to taste. Serve like salsa with baked tortilla chips or atop fish or poultry.

[coronabarb]

Green Tomato Salsa with Thai Spices
by Montanamato
from Cooking Light

4 green tomatoes (about 2#)
1 large red onion
1/4 cup fresh cilantro, chopped
2 Tbls fresh lime juice
2 Tbls fish sauce
1 Tbl rice vinegar
2 tsps serrano chile, minced
2 tsps fresh ginger, minced
2 tsps ground coriander
2 tsps olive oil
1 tsp sesame oil
1 cup chopped green onions
1 cup yellow bell pepper, julienne cut

Cut tomatoes and red onion in half vertically. Cut each half horizontally into thin slices; set aside.

Combine ingredients cilantro through sesame oil in large bowl; stir well. Add tomatoes, red onions, green onions, and bell pepper. Toss and let stand 1 hour.

Yield approx. 8 one cup servings.

[coronabarb]

Fresh Tomato Vinaigrette
"Chef 2 Chef"

1 clove garlic, crushed
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 small shallot minced
2 ripe plum tomatoes, peeled and seeded
3/4 cup extra virgin olive oil
2 dozen fresh basil leaves, coarsely chopped
1/2 teaspoon sea salt (fleur de sel)
1 pinch freshly ground black pepper

Place garlic, wine vinegar, balsamic vinegar, shallot and tomatoes in a blender and process for 20 seconds. Add olive oil, salt and pepper and process for 10 seconds or until emulsified and thick.

Thickly slice desired amount of tomatoes and spread on a platter or individual serving plates. Slice Mozzarella cheese and place over tomato slices.

Drizzle tomato vinaigrette over each and sprinkle with chopped basil. Serve immediately.

Note: You can store the vinaigrette for up to one week in the refrigerator but it should be brought to room temperature before serving.

[coronabarb]

Honest Abe's Corn Tomato Relish Hot Dog Topping

4 tsps extra virgin olive oil
2 tsps red wine vinegar
1/4 tsp each salt and freshly ground black pepper
2 cups extra sweet corn kernels, freshly cooked or frozen and thawed
1 cup grape or cherry tomatoes, cut into small pieces
1/2 cup finely chopped red onion
2 Tbls chopped fresh basil leaves

Whip oil and vinegar together in a medium bowl. Season with salt and pepper. Stir in corn, tomatoes, onion and basil. Cover and chill. Spoon teaspoons of corn relish atop cooked hot dogs in a heated bun. Yields 3 cups.

[coronabarb]

Texas Barbecue Sauce

2 tablespoons butter
2 tablespoons canola oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green pepper
2 tablespoons finely minced garlic
11 cups tomato puree
1/2 cup honey
1 cup apple cider vinegar
1 cup chicken stock
2 tablespoons Worcestershire sauce
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
salt to taste

In a small skillet over medium high heat, melt butter, then add canola oil, onion, celery, black pepper, and garlic. Reduce heat and saute vegetables for about 8 minutes, or until the onions are translucent and celery is soft.

Transfer vegetable mixture to a non-aluminum saucepan. Add remaining ingredients and slowly simmer for about 30 minutes, stirring frequently so the sauce doesn't burn. Allow sauce to sit for at least one hour to allow flavors to meld. If time allows, make sauce the day before and store covered in the refrigerator.

[coronabarb]

Fresh Tomato Cream Sauce

1 can chopped tomatoes, or 8 plum tomatoes, skinned and chopped w/ juice
2 cloves of garlic, chopped
1/2 minced onion
1 tbsp olive oil
1 cup of whipping cream
Fresh basil, torn
salt and pepper to taste

Heat oil in a sauce pot over medium heat; add onion and garlic and saute until onion is soft. Add tomatoes and salt and pepper; simmer for 10 min. Add cream, reserving 2 tbsp. Let sauce simmer for 20 minutes until slightly reduced.

Add last 2 tbsp of cream at the last minute. Sprinkle with fresh basil. Serve over fusilli or linguine pasta.

[coronabarb]

"Lynne's Gravy" - (Italian Tomato Sauce)

2 cloves garlic
1 (12oz) can tomato paste
2 large cans crushed tomatoes
1 large can tomato sauce or puree
Fresh basil
Italian seasoning
Parsley
Salt and pepper
2 tsp. sugar
Parmesan or romano grated cheese
Meatballs and Italian sausage

Brown garlic in olive oil in bottom of large saucepan. Add tomato paste and one can of water; stir. Add remaining cans of tomatoes and spices (amounts to your taste) and let simmer for 3 1/2 to 4 hours.

In the meantime, fry or broil meatballs and sausage. When done, put meat in sauce and let cook for at least hour.

The large amount this makes is great for freezing leftovers in 1qt containers.

[coronabarb]

Texas Barbecue Sauce

2 Tablespoons butter
2 Tablespoons canola oil
1 cup finely chopped onion
1 cup finely chopped celery
1 cup finely chopped green pepper
2 Tablespoons finely minced garlic
11 cups tomato puree
1/2 cup honey
1 cup apple cider vinegar
1 cup chicken stock
2 Tablespoons Worcestershire sauce
2 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
2 bay leaves
salt to taste (optional)


In a small skillet over medium high heat, melt butter, then add canola oil, onion, celery, black pepper, and garlic. Reduce heat and saute for about 8 minutes, or until onions are translucent and vegetables are soft.

Transfer vegetable mixture to a non-aluminum saucepan. Add remaining ingredients and slowly simmer for about 30 minutes, stirring frequently so sauce doesn't burn. Allow sauce to sit for at least one hour to allow flavors to meld. If time allows, make sauce the day before and store covered in refrigerator.