A Session of Condiments

        Over the years cooking and meal prep have been become a catharsis for me.  I am always trying new recipes, especially for sauces and condiments.  I find these to be the perfect compliment to many dishes of a variety of cuisines.  I have tested and met with my bride's approval my sauce/condiment setup for the coming year.  At my age I still enjoy spicy, but can no longer handle HOLY CRAP MY NOSE HAIR IS ON FIRE, MY SCALP IS SWEATING type of heat.  I strive for 'smooth spice'.      

      My selection for this coming year is SW Crema Sauce, Creamy Chipotle, and MISO.  Although technically not a sauce I am including my recipe for Roasted Pico de Gallo, which I perfected last year.  I made this all in one session, putting it in portable refrigerator squeeze bottles or canned for this year.  They can, of course, be refilled if need be.

MISO Dressing

1/2 cup mayonnaise

2 teaspoon white or red miso

1 teaspoon Dijon mustard

1 squeeze fresh lime juice 

      In a small bowl, add the mayonnaise, miso, and lime juice, mix until smooth. Check and season to taste. If you prefer a little heat, add a squirt of Sriracha Sauce, or Chili Paste. Taste and adjust seasonings (Miso is very salty, but I like two tablespoons). Keep Miso covered in refrigerator and it will last as long as Mayonnaise (up to a year).

A Japanese favorite, made from fermented soy bean paste.  Very good on salads, seafood,  and oriental dishes. 

 Creamy Chipotle Sauce

1/4 cup mayo

1 cup sour cream

2 chipotle peppers in adobo sauce

1/2 lime juiced

1 clove garlic, finely minced

salt to taste

     This one is a bit spicier.  In a food processor, add the mayo, sour cream, chipotle peppers, lime juice, garlic and a pinch of salt.  Process till smooth and creamy.  Taste test.  Cover and chill in covered bowl or store in squeezable bottle for later use.  

 Delicious on any type of Mexican cuisine;  tacos, fajitas, etc. 

SW Crema 

16 oz sour cream

1 garlic clove, finely minced

2 tablespoons red onion, finely minced

1 teaspoon chile powder

1 teaspoon Hatch Green Chile Seasoning

1/4 teaspoon salt

1 tablespoon finely chopped cilantro

1 tablespoon lime juice.

      Mix all ingredients except cilantro and lime juice together in food processor. Whisk in cilantro and lime juice till smooth.  Cover and chill in covered bowl or store in squeezable bottle for use later. 

Wonderful on TexMex and other smoked meat dishes, soups, stews, casseroles, or salads.

Roasted Pico de Gallo

1-2 Hatch Chile, chopped

1 Poblano Pepper

1 Anaheim Pepper

3 cloves garlic, chopped

Salt n pepper to taste

1 white onion, chopped

2 large tomatoes

1 Tbspn. Cilantro, chopped

 

This is a very chunky, but not liquid type of pico; delicious. 

Cut stem ends from peppers and remove seeds.  If the Hatch Chile is whole do the same.  If canned, fire roasted and chopped will do fine, but will not need roasting.  Chop the white onion and set aside.  Do not roast.  Cut ends off tomatoes and quarter; remove seeds. 

Place the peppers and tomatoes on a baking sheet and place in oven on BROIL setting to roast.  The goal here is to blister the vegees, so turn them on all sides to achieve a nearly black blister.  When done I will chop the peppers to a smaller size.  The tomatoes will take longer; they can be used as quarters easily.  Add all the peppers, tomatoes, cilantro, garlic, salt & pepper, and onion chunks. 

This recipe calls for a Molcajete (stone mortar & pestle) but I have great luck by layering everything in a food processor and pulse briefly till desired chunkiness is achieved. 

NOTE:  If you choose to preserve (can) this bring mix to a near boil in sauce pan then fill either ½ pint or pint jars to within ½” of top and seal.  Boil in hot water bath 15 minutes.  This recipe only makes 4 half pint jars.  

Delicious with chips before or during a Mexican meal.  More chunk than liquid.

"Some foods are so comforting, so nourishing of body and soul, that to eat them is to be home again after a long journey.  To eat such a meal is to remember that, though the world is full of knives and storms, the body is built for kindness.  The angels, who know no hunger, have never been as satisfied" 

Eli Brown

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