Tag: condiment

  • Ancho Chile Salsa

    5 dried ancho chiles, stemmed and seeded 5 sun-dried tomatoes (not the oil-packed kind) 1 C dark brewed coffee 3 oz pitted prunes 2 T toasted slivered almonds 1 chipotle chile in adobo 1 T grated Ibarra or semi-sweet chocolate 1/4 t toasted ground cumin 1 to 1-1/2 t ground canela (Mexican cinnamon) 1. Toast…

  • Poblano Pesto

    3/4 C pepitas (pumpkin seeds) 1/4 C high-heat cooking oil 5 poblano chiles 1 C cilantro leaves 1 T virgin olive oil 2 T lime juice 1/2 t salt Toast the pumpkin seeds and let them cool. Heat the high-heat oil in a skillet, and when it’s almost smoking, turn the poblano peppers in the…

  • Banana, tamarind, and mint salsa

    4 bananas, peeled and finely chopped 1/4 C tamarind paste 2 T seeded and minced red pepper 1 T fresh mint, minced 1 T brown sugar 1 T fresh lime juice Combine all ingredients. This is supposed to be good with lamb, but I think it might be good with eggs, too.

  • Stovetop roasted garlic

    There are many recipes that call for roasted garlic, but this is the first time I’ve found someone who says you can do it on the stovetop. The instructions are from The Great Salsa Book, by Mark Miller (Ten Speed Press, 1994). Heat a cast iron skillet over low heat and add cloves of unpeeled…

  • Roasted coconut topping

     Very hot! 1 C dried unsweetened coconut 1 T sugar 2 T peanut oil 2 cloves garlic, sliced 5 oz shallots, peeled and sliced 1 T pure red chile powder (New Mexican red) 1-1/2 t arbol chile powder 4 oz cashews, toasted and ground (1/2 C) Preheat oven to 250 degrees. Combine coconut and sugar…

  • Japanese spinach salsa

    4 C fresh spinach, packed 1 T water 1 T pickled ginger, julienned 1/2 t red chili powder 1/2 C daikon radish, julienned 1 T rice wine vinegar 1/4 C toasted nori, julienned 1 T toasted sesame seeds In a skillet, heat the water. Add the spinach, stir to wilt it, then remove to a…