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Recipes Condiments

Tomato catsup

Tomato Catsup4 pounds tomatoes1 large onion, chopped1 teaspoon ground cloves1 teaspoon salt1 teaspoon allspice1 cup vinegarPeel tomatoes, then drop 2 or 3 tomatoes at a time into boiling water. Leave them in the water for a minute, or until the skins begin to s
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Habanero-cilantro-lime mayonnaise

Habanero Cilantro Lime Mayonnaise1 cup good mayonnaise 1/4 cup lime juice 8 sprigs cilantro 1 teaspoon ground habanero (or more)Blend all ingredients in a blender.
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Tomato topper

Tomato TopperThis is a very sweet Southern condiment. It makes a delicious topping for roast beef, black eyed peas or butter beans.1 (16 ounce) can whole tomatoes1 small onion, chopped1 hot or bell pepper, chopped1 cup granulated sugar (or less)1/4 teaspoon saltbr
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Champagne mustard

Champagne Mustard2 cups champagne1 cup chopped onion2 cloves garlic, minced4 ounces dry mustard2 tablespoons honey1 tablespoon vegetable oil2 teaspoons saltFew drops hot pepper sauceCombine wine, onion and garlic in small saucepan; heat to boiling, turn
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Catsup

Catsup1 gallon tomato juice3 to 4 cups vinegar3 cups granulated sugar2 tablespoons salt1 teaspoon black pepper1/4 teaspoon red cayenne pepper (optional)1 teaspoon cloves4 teaspoons cinnamonPlace in large heavy kettle. Tie cloves and cinnamon in a cloth
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Bloody mary sauce

Bloody Mary Sauce3/4 cup catsup1 tablespoon prepared horseradishJuice of 1 lime1 teaspoon Worcestershire sauce2 dashes Tabasco sauce Mix all ingredients together, then store in refrigerator.Makes 1 cup.
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No-cholesterol mayonnaise

No Cholesterol Mayonnaise1/3 cup Egg Beaters or similar egg    substitute (at room temperature)3/4 teaspoon salt (optional)1/2 teaspoon dry mustard1/4 teaspoon paprika1/8 teaspoon cayenne2 tablespoons lemon juice1 cup olive oil, vegetable oil, o
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Dresden sauce

Dresden SauceServe this creamy horseradish sauce with roast beef, fondue, fish, corned beef or any sliced meat for sandwiches or wraps.1 cup sour cream1 teaspoon Dijon mustard1 1/2 teaspoons horseradishSalt, to tasteMix ingredients until well blended. Cover and
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Cherry sauce for ham

Cherry Sauce for Ham1 (10 ounce) bottle maraschino cherries (reserve juice)Slivered almonds1/2 cup wine vinegar2 teaspoons pickling spice, tied in cheeseclot cup brown sugar2 tablespoons cornstarch2 tablespoons butter1 to 2 teaspoons juice from prepared hors
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Chipotle mayonnaise

Chipotle Mayonnaise1/2 cup mayonnaise1 teaspoon minced canned chipotle pepper, or to taste1 teaspoon adobo sauce from chipotle canCombine all ingredients and mix well.Makes 1/2 cup.
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Adobo

Adobo4 large ancho chiles1/8 teaspoon cumin seed1/8 teaspoon Mexican oregano1/8 teaspoon thyme1 tablespoon salt2 cloves garlic, peeled1/2 cup mild white vinegarToast the chiles lightly, turning them from time to time so they do not burn. Slit them open and
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Cilantro pesto

Cilantro PestoUse this as you would traditional pesto � with pasta or on grilled chicken or fish.1 1/2 cups firmly packed fresh cilantro1/2 cup firmly packed fresh parsley1/2 cup grated Parmesan cheese1/2 cup vegetable oil1/4 teaspoon salt3 cloves garlic1/4
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Crema

CremaCrema is the traditional garnish for many Mexican foods. In the United States, sour cream is often used as a substitute. Prepare Crema 24 hours in advance. It can either be spooned over or  piped onto the top of soups and other dishes in various designs, such as cacti, zigzags,
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Cumin salt

Cumin SaltSprinkle this on freshly made corn tortilla chips!1 teaspoon coarse salt1/2 teaspoon ground cumin1/2 teaspoon celery salt1/4 teaspoon cayenne pepper1/4 teaspoon garlic powder
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Escabeche

Escabeche1 pound tomatillos, husked and halved1 whole mild green chile, roasted and    sliced in several fat strips1 whole mild red chile, roasted and    sliced in several fat strips2 fresh jalape?os6 garlic cloves, halved1 cup wh
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Fajita marinade

Fajita Marinade2 pounds skirt steaks (fajitas)3/4 cup Mexican lime juice1/4 teaspoon Worcestershire sauce1/4 teaspoon soy sauce1/2 teaspoon ground black pepper1/2 teaspoon salt, or to tasteHalve the skirt steaks lengthwise. Mix the remaining ingredients. Marina
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Firehouse chili powder

Firehouse Chili PowderThis powder is fresher tasting and more pungent than a store bought brand, so use a bit less. If you are a purist, never substitute this for pure chile powder.6 tablespoons paprika2 tablespoons turmeric1 tablespoon dried mild or hot chile peppers1
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Fruit vinegar

Fruit Vinegar1 cup red raspberries or other fruit1 quart red wine vinegarPlace clean fruit in a sterilized jar. Warm the vinegar in a non reactive pan, then pour it over the fruit. Seal the jar. Let it stand for 1 month, then strain out the fruit and bottle the resulting vineg
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Garlic paste (pasta de ajo)

Garlic Paste (Pasta de Ajo)6 tablespoons butter2 tablespoons olive oil6 cloves garlic, finely mashedMelt butter with oil and add garlic. Cook over very low heat for 1 minute. Do not allow to brown. Brush on meat or fish before broiling or grilling.
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Green chile pesto

Green Chile Pesto6 large long green chiles or 4 medium poblanos3/4 cup pine nuts2 cups lightly packed clean, dry basil    leaves and tender stems pepper1 cup extra virgin olive oil6 garlic cloves, peeled and chopped3/4 cup grated Parmesan cheese
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Black bean drizzle

Black Bean Drizzle1 cup drained warm cooked black beans3/4 cup bean broth or water, warmed2 teaspoons Chipotles en Adobe Pur?e3/4 teaspoon saltPur?e all ingredients in a blender until very smooth. Taste and adjust the seasoning. Force pur?e through a fine meshed sieve
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Green mayonnaise

Green Mayonnaise1 cup mayonnaise1/4 cup minced roasted Anaheim or New Mexico chile3 garlic cloves, roasted and mashedFresh Mexican lime juice, to tasteCombine all ingredients in a bowl and mix well. Refrigerate the mayonnaise for at least 1 hour.Use as a sandwic
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Habanero catsup

Habanero Catsup1 (15 ounce) can peaches with syrup1 1/2 cups canned crushed tomatoes1/2 medium white onion, chopped2 garlic cloves1 fresh, pickled, or reconstituted    dried Habanero, seeded and chopped2 tablespoons butter1/4 cup cider vinegarb
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Hot hot vinegar

Hot Hot Vinegar9 chiles de ?rbol7 cascabel chiles1/2 bunch fresh cilantro leaves2 fresh scallions3 garlic cloves, halved3 3/4 cups cider vinegarIn a dry cast iron skillet, toast chiles briefly over medium heat, just until fragrance begins to be released. Place
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Jalapeno mustard

Jalapeno Mustard1/3 cup Colman`s dry mustard1/3 cup cider vinegar 2 teaspoons yellow mustard seeds2 eggs1/2 cup beer or water2 tablespoons minced pickled jalape?os, plus    2 tablespoons jalape?o pickling liquid1 1/2 tablespoons molassesbr
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Mexican rub

Mexican RubRub this on chicken, ribs or fish before grilling.1/4 cup chile powder1 tablespoon onion powder1 tablespoon ground cumin2 teaspoons salt1 1/2 teaspoons Mexican oregano1 teaspoon garlic powder1 teaspoon ground red pepperCombine all ingredie
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Pickled chiles

Pickled Chiles3 tablespoons vegetable oil5 cloves garlic, peeled40 to 50 Serranos or 12 large jalape?os1/2 medium onion, sliced 1/8 inch thick1/2 cup fruit vinegar or cider vinegar2 bay leaves1 scant teaspoon mixed thyme, marjoram and Mexican oregano4 pepperco
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Red chile wash

Red Chile WashYou can rub this onto seafood and meats before smoking, use it in marinades, sauces and mayonnaise, and coat foods before grilling.1 cup dried New Mexico Red Chile Pur?e2 tablespoons honey1 tablespoon Dijon mustard1/2 teaspoon dried Mexican oregano, crumb
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Rib rub

Rib RubThis makes enough for about 5 pounds of meat.1 tablespoon ground roasted cumin seeds1 tablespoon chili powder blend1 tablespoon granulated sugar1 tablespoon kosher salt1 tablespoon freshly ground black pepper1 tablespoon dried Mexican oregano, crumbledb
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Salsa vinegar

Salsa Vinegar4 large red jalape?o peppers, quartered lengthwise3 scallions with green tops, well washed12 large sprigs fresh cilantro2 garlic cloves, peeled and halved3 cups good white wine vinegarTrim tops of scallions to fit the bottle. Stuff the jalape?os, scall
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Southwest seasoning

Southwest SeasoningThis is a wonderful southwestern flavor for salads and meats.1/3 cup chile powder2 tablespoons dried cilantro leaves2 tablespoons cumin2 tablespoons Mexican oregano leaves2 tablespoons dried sweet basil leaves1 tablespoon garlic powder1 t
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Caribe honey

Caribe HoneyServe this over biscuits or sopaipillas. It is also a wonderful glaze for meats.1/4 cup crushed Caribe chilesWater2 cups desert honeySimmer chiles in a small amount of water until the pulp becomes soft and slides off the peel, about 30 minutes.Str
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Taco seasoning mix

Taco Seasoning Mix2 teaspoons instant minced onion1 teaspoon salt1 teaspoon chili powder1/2 teaspoon cornstarc/2 teaspoon instant minced garlic1/2 teaspoon crushed, dried red pepper1/4 teaspoon Mexican oregano1 teaspoon ground cuminCombine all ingredi
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Sonoran seasoning

Sonoran SeasoningThis is excellent on all grilled meats and vegetables.1 tablespoon mild, ground red chile 6 tablespoonss plus 1 1/2 teaspoons salt 4 1/2 teaspoons black peppercorns 4 teaspoons cumin seed 4 teaspoons granulated garlic 1 tablespoon chamomile br
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Chile oil

Chile OIlThis is very hot! It can be used to flavor meats or as the oil in salad dressings.3 cups virgin olive oil2 cups crushed Caribe chilesPlace ingredients in a heavy saucepan and bring almost to a simmer. Remove from heat; cover and cool overnight.The next m
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Chile-orange oil

Chile Orange Oil1/4 cup dried crushed red New Mexican    chiles, seeds included2 cups peanut oil1 teaspoon sesame oilZest of 3 oranges, finely minced2 cloves garlic, finely mincedHeat peanut oil to 325 degrees F. Remove from the heat and stir in
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Chile vinegar

Chile VinegarUse for meat, salads and vegetables.1 quart small red ripe chiles, finely chopped1 quart 5% acidity vinegar1 tablespoon saltPut chiles into a sterilized glass jar, then add salt and vinegar. Seal the jar. Let stand for 7 days in indirect sunlight, turni
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Chili powder

Chili Powder4 dried Anaheim chiles1 pequ?n chile, dried (optional)2 teaspoons cumin seed, dried1 teaspoon Mexican oregano1/2 teaspoon garlic powder1 teaspoon onion saltStem and seed chiles carefully. Do not rub your eyes and do not use the pequ?n chile unless y
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Chili seasoning mix

Chili Seasoning Mix2 tablespoons chile powder1 tablespoon seasoned salt2 teaspoons cumin1 teaspoon Mexican oregano1 teaspoon salt1 teaspoon onion powder1/2 teaspoon garlic powderMix all ingredients; store in an airtight jar in a cool place. Makes 1/4 cup./
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Chipotles en adobo (chipotle peppers in adobo sauce)

Chipotles en Adobo (Chipotle Peppers in Adobo Sauce)This is the way to make your own "canned" chipotles en adobo.1 packed cup (2 ounces) stemmed chipotle chiles2 tablespoons finely chopped onion4 tablespoons catsup1 teaspoon minced garlic1/4 cup cider vin
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