Posts Tagged ‘Condiment’

Garlic Habanero Hot Sauce | Relishing It

There’s a fair chance that our household goes through more hot sauce than any other in the Twin Cities.  I often wish it was sold in vats, rather than puny little bottles.  Speaking of those bottles, we have no fewer than six different kinds of hot sauce in the refrigerator.  And I’ve just added a seventh– my own.  I knew I wanted to make hot sauce this year, and I was initially interested in making a fermented version.  But after talking to a vendor at our farmers market (and I love his unfermented styles), I decided to forge ahead and make a fresh super-spicy version.

Garlic Habanero Hot Sauce | Relishing It

This hot sauce is not for the timid.  It will make you tough or else destroy you.  The primary pepper is the amazing habanero.  I just love it’s unique, sweet, flavor.  With the first bite, it plays nice, and you think, “That’s not so hot.”  But then the burn starts to build.  Of course, you keep eating because it tastes so good, and while the heat is ratcheting up, you think you can handle it.  You start sweating, thinking maybe you should go grab a glass of milk, but no, just one more bite.  And then your face melts off.  That’s this hot sauce.

Garlic Habanero Hot Sauce | Relishing It

Obviously this recipe isn’t for everyone.  But, for those of you who enjoy a good habanero hot sauce, it’s pretty darn amazing.  It has a nice balanced combination of the sweet habanero flavor, a bit of garlic, and vinegar.  It’s also really easy to make.  I decided against making a canned version, instead opting for something that will keep for a while in my refrigerator.  I haven’t tracked down any cute little hot-sauce bottles in the area yet (hence the jars you see here), but I found some on Amazon that are going to work marvelously.  Enjoy!

Garlic Habanero Hot Sauce | Relishing It

The Recipe: Garlic Habanero Hot Sauce

(makes about 3 cups)

1 pound fresh habanero peppers

1 – 1 1/2 bulbs of fresh garlic, peeled and chopped

2 1/4 – 2 1/2 cups white vinegar

1/2 teaspoon kosher salt

Note: Working with habaneros is serious business.  Use plastic or latex gloves, if you have them.  Be careful of what you touch.  Also, be mindful of how close you breath-in near the chopped peppers– or coughing will ensue.

Carefully remove the stems from the habaneros and chop them, seeds and all.  Place the habaneros, garlic, salt, and 2 1/4 cups of white vinegar in a large saucepan.  Cook the habaneros on medium/high heat for about 30 minutes, or until the peppers feel a bit soft to the touch  (note: be cautious when removing the lid to check the peppers).  When they are soft enough, place the mixture into a blender, or food processor.  Blend until smooth.  Taste.  If you still want a bit more tang, add the remaining 1/4 cup of vinegar.  Place in jars or bottles and store in the refrigerator.  Enjoy!

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Homemade Mayonnaise via Relishing It

Are you ready for another do-it-yourself recipe?  This time it’s homemade mayonnaise.  And yes, there’s a pattern here– I love making my own condiments.  If you missed them, here’s are a few recipes for ketchup, mustard, and tomato jam.  They taste more interesting, and to be honest, better than the same old highly-processed formulas you find at the grocery store.  Making your own mayonnaise is easy, and despite what you may have read, doesn’t take long.  There’s only one catch– you’ll need to use it up within a week since it contains a raw egg yolk.  Trust me, you won’t have a problem finishing it off with all the fresh produce out this time of year.  Sandwiches, BLTs (fresh tomatoes, yay!), potato salad, aioli’s, everything tastes better with homemade mayonnaise.

Homemade Mayonnaise via Relishing It

Homemade Mayonnaise via Relishing It

Homemade Mayonnaise via Relishing It

Homemade Mayonnaise via Relishing It

Homemade Mayonnaise via Relishing It

I like to make my mayonaisse with healthy olive oil, which gives it a wonderful layered flavor.  You can use canola instead if you prefer something more subtle.  Or feel free to do a mix, just make sure you equal the amount of oil listed in the recipe and you’ll be fine.  One other note on this recipe that’ll make it almost foolproof.  A trick I learned from food writer, Melissa Clark.  Add one teaspoon of water to the mixture.  It’s such a simple step, but it can make a huge difference on whether or not the mayonnaise turns out perfectly silky.  That’s it.  It works every time for me.  Now get in there and whip up your own batch of homemade mayonnaise.  And don’t forget you can make it as interesting as you like by adding fresh herbs, spices, or harissa. Or you can simply fold it into a bowl of steamed fingerlings and top with freshly chopped parsley.  It’s one of the quickest and most delicious potato salads around.  Enjoy!

Homemade Mayonnaise via Relishing It

Fingerling Potato Salad with Homemade Mayonnaise via Relishing It

Fingerling Potato Salad with Homemade Mayonnaise via Relishing It

The Recipe: Homemade Mayonnaise

1 teaspoon Dijon mustard

1 pasteurized egg yolk, at room temperature

1 tablespoon lemon juice (from 1/2 large lemon)

1/4 teaspoon fleur de sel

1 teaspoon water

3/4 cup extra virgin olive oil (I prefer California Olive Ranch— both for the fantastic quality and the great price)

In a medium sized bowl, whisk all of the ingredients together, except the olive oil, for a minute or so until frothy.  Then, while continuously whisking, slowly begin adding the olive oil a drop at a time.  As it begins to thicken, you may start adding it in a very thin stream, remembering to whisk the entire time.  The slower you add the olive oil, the better chance you have of it not breaking.   The whole process will take about 15 minutes, or so.  Transfer it to a jar, and store in the refrigerator.  Re-season with salt, if necessary.  Use within one week.  Enjoy!

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Homemade Harissa via Relishing It

If you’ve spent much time reading food blogs or magazines, you probably know what harissa is, but for those of you that don’t (Hi Dad!), let me fill you in.  Harissa is a North African condiment made mostly from peppers and spices.  And it is amazing.  Like a punch-of-flavor-to-your-tongue amazing.  It’s often found on Moroccan tagines, but I’ve found so many more day-to-day uses for it.  I love to slather it on sandwiches.  Try it on this meatloaf with a bit of mayonnaise and some hot peppers.  Heavenly.  It’s also fantastic on an egg sandwich where the yolk is still a bit oozy.  Crunchy salads, or paired with carrots– harissa transforms an ordinary meal into something divine.

Homemade Harissa via Relishing It

Lemon for Homemade Harissa via Relishing It

Homemade Harissa via Relishing It

Homemade Harissa via Relishing It

If you’ve been visiting Relishing It for awhile, or taken a stroll through the ‘menu’ section, you know that I love to make my own condiments.  It’s not difficult, and to be honest, they just taste better than those bottled versions that are mass manufactured and sit on the shelf for months.  This mustard, ketchup, and red curry paste are a few of my favorites.  Harissa isn’t quite so common, but there really are a ton of recipes out there, and they are all a bit different.  Some use tomatoes, some don’t.  Some use fresh herbs, others stick with dried spices.  For this harissa, I was looking for something a bit smokey, but not too spicey.  I also wanted it to have a fresh, herb flavor.  If you want more of a kick, you can simply add more cayenne pepper or choose a hotter variety of dried peppers for the base.  One nice thing about this recipe is that you can easily manipulate it to suit your own tastes.  For my  part, I think this one turned out perfectly, so I won’t be changing a thing.  Top your Harissa with a bit of olive oil to store in the refrigerator for an extended period of time, it should last a few months this way.  But…it won’t.  You’ll eat it up in no time.  It’s that good.  Hope you enjoy!

Homemade Harissa via Relishing It

Cheddar and Stout Meatloaf via Relishing It

The Ultimate Meatloaf Sandwich with Homemade Harissa via Relishing It

The Recipe:  Homemade Harissa

(Makes about 1 cup)

5 dried Ancho chile peppers

5 dried Guajillo chile peppers

3 cloves garlic, chopped

1 teaspoon cumin seed, toasted and ground with a mortar and pestle (or use the flat side of a large knife to smash them)

1 teaspoon coriander seed, toasted and ground with a mortar and pestle

2 teaspoons fresh lemon juice

2 tablespoons fresh parsley, chopped

2 tablespoons fresh cilantro, chopped

pinch of ground cayenne pepper, more to taste

3 tablespoons extra virgin olive oil

3 tablespoons champagne vinegar (white or red wine vinegar will also work)

1 tablespoon tomato paste

sea salt, cracked black pepper, to taste

3 tablespoons soaking liquid, or more, if needed

Place the dried peppers into a medium sized bowl.  Pour enough boiling water over them so they are covered.  Place a small plate on top of them to keep them submerged.  Cover the entire bowl with another larger plate, to keep the heat in.  Let sit for 1 hour.

When the peppers are soft, begin by reserving some of the soaking liquid.  Remove the peppers from the water.  Remove the stem and carefully dump out the seeds.  Place the peppers and the remaining ingredients into a food processor.  Process for a few minutes until completely smooth.  Taste.  Adjust seasonings and thickness, if necessary.  Store in a jar with a lid in the refrigerator.  Cover with a layer of olive oil, if intending to keep for an extended period of time (several months).  I don’t cover mine with olive oil, but I generally use it within a few weeks.  Enjoy the heck out of this!

Thanks for stopping by today, friends! xo


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So Summer is obviously on its way out.  I hope you had a chance to get out and enjoy the last several weeks of warm weather.  Me?  I’ve been trying to cram as many activities in as possible.  We traveled a bit (back home to western North Dakota, again), went to the lakes several times, and did our best to eat the local parlors out of ice cream.  And, my little boy started pre-school (deep breathe…).   I confess, I was not particularly looking forward to this.  But I survived.  He survived.  I’m happy to see him grow and experience new things, yet sad to watch time slip through my fingers.   And I know this is just the first of many partings.  Cherish every day.

With Fall rushing in, I raced to the Farmers’ Market to snatch up as many tomatoes as I could.  I’ve spent the week canning whole tomatoes, salsa, sauce, and tomato jam (more on this unbelievable find soon).  Then there’s this fantastic use: homemade tomato ketchup.  If you have an abundance of tomatoes from your garden, or you can get to the local markets to buy a bushel or two, you’ve got to give this a try.  I made it for the first time this year, and am kicking myself for not having done so sooner.

First though, you need to know this tastes NOTHING like the mass-market store brands you’re used to.  Full disclosure:  I like Organic Heinz.  I even like regular Heinz.  They’re pretty good, and they have basically defined the flavor of ‘ketchup’ for everybody (sorry Hunt’s).  I’d describe this as a thick, red, salty-sweet vinegar concoction.  Simply put, there isn’t much complexity — no herbs, little actual tomato flavor.  This homemade ketchup is very different.  At first I had a difficult time wrapping my brain around it– I was wired to expect ‘ketchup’, and by that I mean Heinz.  But this homemade version has fennel, ginger, garlic, basil, and tomatoes– lots of tomatoes.   The layers of flavor are amazing– not just salt/sweet/vinegar.  They’re fresh, interesting, and work together so well.  Yes, it tops a burger nicely, but it really shines on a roast beef sandwich or with those homemade fries.  And don’t forget to pair it with my homemade mustard recipes.  Give them both a try.

The Recipe:  Homemade Tomato Ketchup

(Makes about 1 pint)

1 large red onion, peeled and chopped

1/2 bulb of fennel, trimmed and chopped

1 stick of celery, chopped

1-2 tablespoons extra-virgin olive oil

1 tablespoon fresh ginger, peeled and grated

3 cloves garlic, chopped

1/2 fresh red chili, seeded and chopped

a bunch of fresh basil, leaves picked, and stalks chopped

1 tablespoon coriander seeds

2 cloves

1 teaspoon freshly ground black pepper

sea salt

1 pound  cherry or plum tomatoes, halved,  plus 1 pound canned plum tomatoes, chopped  OR  2 pounds yellow,  orange, or green tomatoes, chopped

3/4 cup plus 2 tablespoons red wine vinegar

1/4 cup brown sugar  (Note: the next time I make this, I’m going to use a bit less.  I would suggest decreasing by 1-2 tablespoons.  Taste and adjust, though remember — the flavors really  take time to develop in this particular recipe.)

Put all of the vegetables into a large, heavy bottomed, saucepan with the olive oil, ginger, chili pepper, basil stalks, coriander seeds and cloves.  Season with a pinch of salt and cracked black pepper.

Cook gently over a low heat for 10-15 minutes.  Stirring frequently.  Add the canned tomatoes and 1 1/2 cups of cold water.  Bring to a boil and simmer gently until the sauce reduces by half.

Add the basil leaves, and blend with an immersion blender or food processor.  Push it through a sieve to make it smooth.  Put the sauce into a clean pan and add the vinegar and the sugar.  Place the sauce on a medium-low heat and simmer until it reduces and thickens to  your desired consistency.  Correct the seasonings at this point.

Spoon into sterilized bottles or jars, then seal tightly and place in a cool dark place or the refrigerator.  It should keep for about 6 months.  Enjoy!

Source:  Adapted from Jamie Oliver’s Jamie At Home cookbook

Thanks so much for stopping by!  Take Care.


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