Condiments and salsas
|
|---|
Condiments, Salsas, spice mixes and salad oils... the spice of life*S*
THREE PEPPER SALAD
1 yellow pepper
1 red pepper
1 green pepper
1 tablespoon olive oil
1 1/2 teaspoon balsamic vinegar
Basil sprigs
Roast peppers by placing whole pepper on a broiler sheet or a grill. Turn frequently until all sides are blackened. Place peppers in a brown paper bag or a bowl covered with plastic wrap. This will steam the pepper and make the skin easy to remove. Remove skin. Slice and arrange in a colorful display on a platter. Drizzle with olive oil, balsamic vinegar and garnish with basil sprigs.
4 roasted red peppers
1 tablespoon olive oil
Salt
Pepper
Puree peppers and oil in blender or food processor. Season with salt and pepper.
1 red pepper
1 yellow pepper
1 green pepper
1 celery stalk, diced
2 tablespoons fresh parsley
2 tablespoons olive, chopped
2 tablespoons olive oil
1 tablespoon capers, rinsed and drained
1 teaspoon fresh rosemary
1 clove garlic, minced
Juice of 1/2 lemon
Salt
Pepper
Roast, peel, core, seed and chop all peppers. In medium bowl combine pepper with all other ingredients. Serve slightly chilled.
3-4 pounds young green beans
4 long thin red chiles (fresh or dried)
4 large garlic cloves
1 tablespoon peppercorns (white, black, green or a mixture)
1/4 cup loosely packed fresh dill sprigs or 4 tablespoons dried dill weed
2 1/2 cups water
2 1/2 cups white wine vinegar
1/4 cup salt
Trim and remove string from the beans. Rinse well and set aside. Sterilize jars and lids in
boiling water.
When jars are cool enough to handle, fill each upright with beans until they are snug. Insert
chiles and garlic cloves preferably around outside so they can be seen (both for decorative reasons
and also to alert that they are spicy). Divide peppercorns and dill among jars.
Separately bring the water, vinegar and salt to a boil in a non-reactive sauce pan. Ladle the hot
brine over the beans leaving about 1/2 inch head space. Wipe jar edge clean and screw on sterilized
lid and band according to manufacturers instructions.
Process in a boiling water bath for 12 minutes. Remove and allow to cool completely at room
temperature away from drafts.
Check lids to make sure proper seal has been attained. Store for at least one month before using
to allow flavors to develop. Yield: 4 pints
2 1/2 cups sugar
2 1/2 cups white wine vinegar
8 long thin red chiles (fresh or dried)
8 whole bay leaves
Sort through garlic and trim off any discolored spots or stem ends. Rinse under cold water and
set aside.
Heat the sugar and vinegar to boiling. Sterilize jars and lids in boiling water and when jars are
cool enough to handle, fill each with the garlic cloves.
Insert 2 chiles and 2 bay leaves into each jar preferably around the outside so they can be seen.
Add the hot brine leaving about 1/2 inch head space.
Wipe the rim of the jars clean and screw on sterilized lid and band according to manufacturers
directions. Process in a hot water bath for I 5 minutes.
Remove and allow to cool completely at room temperature away from drafts. Check lids to
make sure proper seal has been attained.
Store for at least one month before using to allow flavors to develop. Yield: 4 pints
1 1/2 pounds small to medium crisp, fresh mild onions
18 whole cloves
18 black peppercorns
3 teaspoons mustard seed
1 1/2 teaspoons celery seed
2 cups distilled white vinegar or cider vinegar
1/2 cup water
1 cup sager
2 teaspoons salt
1 1/2 teaspoons turmeric
1/8 teaspoon ground cinnamon
Peel the onions and slice them 1/4 inch thick; separate the slices into rings. Divide the onion
rings amount three pint canning jars.
To the onions in each jar add 6 whole cloves, 6 peppercorns, 1 teaspoon mustard seed, and 1/2
cup celery seed.
Combine the vinegar, water, sugar, salt, turmeric, and cinnamon in a stainless-steel or
enameled saucepan: heat to boiling, then simmer the mixture 2 minutes.
Fill the jars with the hot liquid, leaving 1/4 inch of headspace.
Remove any bubbles and ad more liquid if necessary. If pickles are to be stored in the
refrigerator, let them cool, then cover each jar with doubled plastic wrap and apply a cap; there is
no need to seal the jars.
If the pickles are to be stored in the pantry, seal the jars with two-piece canning lids, following
the manufacturer's directions and process for 10 minutes in a boiling-water bath. Cool, label and
store the jars. Let the pickles mellow for at least a month before serving them. Yield: 3 pints
1 cup basil leaves, carefully stemmed, very firmly packed
2 tablespoons pine nuts
2 teaspoons minced garlic
6 tablespoons Ligurian or ProvenHal olive oil
2 teaspoons freshly-grated Parmesan cheese, firmly packed
2 teaspoons freshly-grated Pecorino Romano cheese, firmly packed
Wash and dry basil well. In food processor combine basil, pine nuts and garlic; process briefly to a coarse grainy paste. With motor running, add olive oil in a thin stream. Scrape pesto into a bowl (it will still be fairly grainy). Add cheeses and mix well. Adjust seasoning with salt. If pesto is too thick, add some more olive oil; some oil should appear around edges. Yield: 2/3 Cup
3 cups picked herbs-
(any variety you like-stay away from rosemary and too much sage)
2 tablespoons lemon juice
3 tablespoons chopped shallots
1 teaspoon chopped garlic
1 cup extra virgin olive oil
Salt and white pepper to taste
Chop the herbs as fine as you desire, and then place in a bowl. Add the remaining ingredients.
Yield: about 2 - 2 1/2 cups
PICCALILLI
(7 half-pint jars)
5 cups finely chopped cabbage
4 cups chopped (unpeeled) green tomatoes
1-1/2 cups chopped onion
1 cup chopped red pepper
1 cup chopped green pepper
3 tbsp pickling salt
1/4 cup pickling spice
4 tbsp peeled, coarsely chopped gingerroot
2 tbsp mustard seed
1 cup sugar
2 tsp turmeric
3 cups vinegar
1-3/4 cups water
In a large glass, stainless steel or enamel bowl, combine cabbage, green tomatoes, onion, red and green pepper with pickling salt; stir to mix well. Cover and let stand overnight.
Preserving day
Fill boiling water canner with water. Place 7 clean half-pint (250 mL) mason jars in canner over high heat.
Stir vegetables then drain in a colander; rinse with cold water. Drain thoroughly pressing out as much liquid as possible. Place vegetables in a large stainless steel or enamel saucepan.
Tie pickling spice, gingerroot and mustard seed in a large square of cheesecloth, creating a spice bag. Add spice bag to vegetables. Stir in sugar, turmeric, vinegar and water. Cover and bring to a boil; uncover, boil 5 minutes. Reduce heat, simmer 20 minutes, stirring occasionally. Discard spice bag.
Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
Ladle relish into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim removing any stickiness. Center BERNARDIN Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remainingr elish.
Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward.) Remove screw bands; store separately. Wipe jars, label and store in a cool, dark place.
1 pear, ditto,
juice of 1/2 lemon,
1/2 onion, chopped,
1 rib celery, chopped,
1/2 red bell pepper, diced,
1 tablespoon minced cilantro,
1tablespoon olive oil,
1 small tomato or tomatillo, diced.
Mix all together, let stand at room temp 1/2 hour. Serve with fish, chicken, etc.
4 cups (packed) fresh basil leaves (8 ounces weighed with stems on)
4 to 5 peeled cloves garlic, coarsely chopped
About 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper
Optional additions:
For each 1/4 cup, add 2 tablespoons chopped pine nuts and or 2 to 3
tablespoons grated Parmesan
Rinse the basil well and pat dry. In a food processor, puree basil with garlic until coarsely
chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed.
Season to taste with salt and pepper.
USES: Grill or broil some sword fish and each portion with a tablespoonful or so of basil
puree. Spoon a tablespoonful or so into each portion of canned vegetable soup.
2 cups (packed) fresh mint leaves
1 to 2 scallions, thinly sliced
About 1/3 cup extra virgin olive oil
Optional addition: grated lemon zest and juice
1/4 cup ground blanched almonds
Salt and pepper
Rinse mint leaves and pat dry. In a food processor, puree mint with scallions until coarsely
chopped. While the processor is running, slowly drizzle in the oil and process until finely pureed.
Season to taste with salt and pepper. Fold in grated lemon zest and juice to taste. Add almonds or
not, as you wish (you can also do this at the last minute) Yield: About 1 cup
USES: A mint puree is delicious in chicken salads or chicken and grain salads.
4 cups (packed) cilantro leaves (about a pound of coriander weighed with
stems on)
2 cloves peeled garlic
1/2 cup unsweetened coconut milk
1/2 cup roasted peanuts
1/4 cup fresh lime or lemon juice
Salt
Rinse the cilantro well and pat dry. Place the leaves in a food processor with the garlic, coconut
milk, peanuts and lime juice. Process into a fine puree and season with 1 teaspoon of salt or to
taste. Divide into 1/4 cup containers and freeze. Yield: About 1 cup
USES: Use to liven up a Tofu and vegetable salad or to spoon into a plain chicken broth with
vermicelli.
(7 to 8 half-pint jars)
1 1/4 cupschopped red onion
4 jalapeño peppers*
1 red pepper, chopped
1/2 cup loosely packed finely chopped fresh cilantro or coriander
1/2 cup white vinegar
2 tbsp liquid honey
1 clove garlic, finely chopped
1 1/2 tsp ground cumin
1/2 tsp cayenne pepper
Fill boiling water canner with water. Place 8 clean half-pint mason jars in canner over high heat.
Blanch, peel, pit and chop peaches. Measure 6 cups.
Place Snap Lids in boiling water; boil 5 minutes
Combine peaches, onion, peppers, cilantro, vinegar, honey, garlic, cumin and cayenne pepper in a large stainless steel or enamel saucepan.
Bring to a boil, stirring constantly to prevent scorching. Boil gently, stirring frequently, 5 minutes.
Ladle salsa into a hot jar to within 1/4 inch (0.5 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/4 inch. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining salsa.
Cover canner; return water to a boil; process 10 minutes at altitudes up to 1,000 ft (305 m). Remove jars. Cool 24 hours.
5 pint (500 mL) jars
Add excitement to baked potatoes and keep the fat per serving to a bare
minimum. Top potatoes with this delicious salsa instead of sour cream.
8 jalapeño* peppers
7 cups prepared tomatoes, 7-8 medium-large or 2 lb
2 cups coarsely chopped onions
1 cup coarsely chopped green bell peppers
3 cloves garlic, finely chopped
1 can tomato paste
3/4 cupwhite vinegar
1/2 cuploosely packed chopped fresh cilantro
1/2 tspground cumin
Wearing rubber gloves, remove seeds and finely chop jalapeño peppers. Blanch, peel and
coarsely chop tomatoes. Measure 7 cups.
Fill boiling water canner with water. Place 5 pint (500 mL) mason jars in canner over high heat.
Combine peppers, tomatoes, onions, green peppers, garlic, tomato paste, vinegar, cilantro and
cumin in a large stainless steel or enamel saucepan. Bring to a boil and boil gently, about 30
minutes or until salsa reaches desired consistency.
Place BERNARDIN Snap Lids in boiling water; boil 5 minutes to soften sealing compound.
Ladle salsa into a hot jar to within 1/2 inch of top rim (headspace). Remove air bubbles by
sliding rubber spatula between glass and food; readjust head space to 1/2 inch (1 cm). Wipe jar rim
removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place
jar in canner. Repeat for remaining salsa.
Cover canner; return water to a boil; process 20 minutes at altitudes up to 1,000 feet (350 m).
Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands,
store separately. Wipe jars, label and store in a cool, dark place.
For hot salsa, prepare recipe above, adding 1 tsp ground cayenne to the ingredient
mixture before cooking.
(Yield: 2/3 cup)
2 1/2 tablespoons paprika €
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
(Yield: 1/2 cup)
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 tablespoon dried oregano
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 teaspoon black pepper
Combine all ingredients thoroughly.
