Whether it's a piquant relish, spicy salsa, savory sauce, or herb-indused dunkable for everything from boiled shrimp to crudites, we've got a condiment recipe to make your meals a little more delicious.
fresh pineapple kiwi salsa
cut top and bottom off of pineapple. peel, cut in quarters, cut core out and discard. dice the fruit and place in large bowl. peel…
Place the first five ingredients in a large bowl, mix well. Cover and put into refrigerator and let stand overnight. Remove from refrigerator and rinse…
Sweet Onion Jam
Place two large saute pans over medium low heat. Add the bacon (two slices for each pan), and cook until crisp without draining fat….
Simple Sorrel Pesto
Lemony and bright, sorrel makes a great substitute for basil in this creamy pesto.
Drain canned tomatoes (reserve juice). Coarsely dice: fresh tomato, red onion, peppers and green chilies. Combine all ingredients in a food processor. Process to desired…
Cranberry Relish with Grand Marnier
Place all the ingredients in the bowl of a food processor, pulse several times to break down the cranberries and incorporate the ingredients; it should…
Place the butter in a small saucepan and bring to a boil over medium-high heat. Boil for 1 minute. Set the saucepan aside and let…
Fig Preserves with Balsamic Vinegar, Lemon and Rosemary
These preserves have a complex, intoxicating flavor that balances sweet figs and honey with tart lemon and balsamic.
Fresh Vegetable Pizza with Cresecent Rolls Crust
Spread crescent rolls on large cookie sheet, bake and cool. Mix the next three ingredients, and spread on the cooled crescent rolls Mix the chopped…
Tzatziki is an awesome Middle Eastern mezze that compliments many dishes. It adds a lot of flavor to whatever you put it on, and it’s really healthy too!
Cucumber, Pineapple and Papaya Salsa
A cooling fruit salsa is the perfect accompaniment to fiery grilled dishes.
Salsa De Tomate Verde
Under a preheated broiler on a cookie sheet with a lip, place tomatillas, chilies and garlic. Watch closely-skin will bubble and start to blacken. Take…
Vinaigrette is so forgiving. Too oily? Add more vinegar. Too tart? Add more oil. Too bland? Add more salt, or maybe a bit of mustard. Too salty? Add more oil, and maybe some vinegar.