Category: Condiments

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Caramelized Pineapple Salsa

Caramelized Pineapple Salsa

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Prep Time 20 minutes
Cook Time 20 minutes
3 hours
Total Time 3 hours 40 minutes
Course Condiments
Cuisine Global Cuisine
Diet Vegan, Vegetarian
Keyword Corn Cakes, Land, Pineapple, Salsa, Sea, Seafood,

Equipment

  • Knife
  • Cutting Board
  • 14" Saute Pan
  • Large Spoon
  • Large Mixing Bowl
  • Sheet Pan
  • Measuring Cups
  • Measuring Spoons
  • Vegetable Peeler

Ingredients
  

  • 3 Tablespoons Olive Oil
  • 4 Cups Pineapple Fresh Approx. 1 Large Pineapple Peeled And Diced = 4 Cups Diced Into 1/4”x 1/4” Squares
  • Or Canned Pineapple With The Liquid Drained
  • 4 Tablespoon White Sugar
  • 4 Tablespoons Fresh Cilantro Finely Chopped
  • 2 Tablespoons Fresh Basil Finely Chopped
  • 1 Tablespoon Fresh Mint Finely Chopped
  • 1 Tablespoons Red Onions Diced Very Small
  • 2 Cups English Cucumber Peeled, Seeded And Diced Into 1/4 “x 1/4" Squares
  • Diced
  • 3 Tablespoons Rice Vinegar
  • 2 teaspoons Lime Juice
  • 1/2 teaspoon Red Chili Flakes
  • 2 teaspoon Salt
  • 1/4 teaspoon Black Pepper

Instructions
 

  • In a 14" Sauté pan, over medium heat add the olive oil and let the oil heat up for 3 minutes.
  • Turn the heat to high, add the pineapple and sugar. Saute until it is caramelized, about 15 minutes. The pineapple will be lightly browned and there should be no liquid left in the pan.
  • Quickly cool the pineapple by removing it from the pan onto a cookie sheet, spread out.
  • In a large bowl, add the remaining ingredients. Stir the pineapple in.
  • Let the salsa cool for about 3 hours before using.
  • The salsa will last 4 days refrigerated.

Notes

The salsa can also be served hot.
I have served it with grilled scallops and grilled pork.
Keyword Corn Cakes, Land, Pineapple, Salsa, Sea, Seafood,
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Pickled Red Onions

Pickled Red Onions

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Condiments
Cuisine American
Diet Vegan, Vegetarian
Keyword Pickled, Red Onions

Equipment

  • Cutting Board
  • Knife
  • 2 - 2qt. Saucepans
  • Colander
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

  • 1 Pound red onions thinly sliced
  • 1 Cup rice vinegar
  • 1/2 Cup red wine vinegar
  • 3/4 Cup sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/2 teaspoon pickling spices
  • 1/2 teaspoon red pepper flakes

Instructions
 

  • Bring 5 Cups of water, to a boil in a 2 qt saucepan.
  • Add the onions to the boiling water for 2 minutes.
  • Drain the onions into a colander.
  • In a separate 2 qt saucepan combine the vinegar, sugar & spices. Bring the ingredients to a boil then reduce the heat to a simmer, cover and cook for 5 minutes.
  • Add the red onions to the vinegar. Simmer for 2 minutes, with the lid off
  • Remove pan from heat & let cool. Do not drain the liquid off.
  • Once the onions are cool. Store the onions and liquid in a airtight jar, refrigerate.
Keyword Pickled, Red Onions
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Argentinian Chimichurri Sauce

Chimichurri Sauce

Argentinian Chimichurri Sauce

Steven Hazell
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Course Condiments, sauce,
Cuisine Global Cuisine
Diet Vegan, Vegetarian
Keyword Condiment, Parsley, Vegan, Vegetarian
Servings 3 Cups

Equipment

  • Blender
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Measuring Cups
  • Rubber Spatula

Ingredients
  

  • 1 1/2 Cups flat leaf parsley chopped
  • 2 Tablespoons garlic minced
  • 1 teaspoon salt to taste
  • 1/2 teaspoon pepper to taste
  • 2 teaspoons red pepper flakes
  • 1 Tablespoon oregano chopped
  • 2 Tablespoons red onions minced
  • 1 Cup olive oil
  • 1/2 Cup red wine vinegar
  • 1/2 Tablespoon lemon juice

Instructions
 

  • Place all ingredients in a food processor and pulse until well chopped about 1 minute.
Keyword Condiment, Parsley, Vegan, Vegetarian
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Peach Sweet & Hot Sauce

This is a great summer sauce to make when the peaches are ripe. The sweetness from the peaches along with the heat of the habanero peppers, allows this sauce to have the perfect balance of sweetness & heat. 

Peach Sweet & Hot Sauce

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Prep Time 5 minutes
Cook Time 6 minutes
Cooling Time 15 minutes
Total Time 26 minutes
Course Condiments
Cuisine American
Keyword habanero,, Peach, Seafood,

Equipment

  • 2qt Saucepan
  • Blender
  • Cutting Board
  • Knife
  • Measuring Cups
  • Measuring Spoons

Ingredients
  

  • 5 Each fresh peaches peeled, seeded & diced
  • 1/2 Each medium sweet onion small diced
  • 2 Each garlic cloves chopped fine
  • 1 Cup apple cider vinegar
  • 1/2 Cup water
  • 1/4 Cup sugar
  • 1 teaspoon salt or to taste
  • 1 Each habanero pepper with the stem removed & cut in half

Instructions
 

  • Combine all ingredients, EXCEPT habanero pepper in a 2qt saucepan.
  • Bring to a boil. Turn heat down & simmer 5 minutes.
  • Add pepper & simmer 1 more minute. Use a blender to blend the mixture but let the mixture cool for 15 minutes first.
  • Blend until smooth.
  • Store in a airtight container and refrigerate.

Notes

I would recommend wearing gloves while handling the habaneros. DO NOT touch your face or eyes while working with the habaneros and if you chose not to wear gloves, make sure you wash your hands thoroughly before touching your face or eyes. 
 
Keyword habanero,, Peach, Seafood,
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Bacon & Sweet Onion Jam

Bacon Jam takes a charcuterie tray or a burger to the next level. 

Bacon & Sweet Onion Jam

Steven Hazell
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Condiments, Main Course
Cuisine American
Keyword Bacon, Burgers, Onions, Pork
Servings 2 Cups

Equipment

  • 2qt Saucepan
  • Blender
  • Measuring Cups
  • Measuring Spoons
  • Cutting Board
  • Knife

Ingredients
  

  • 1/2 Pound thick cut bacon chopped uniformly
  • 1/2 Cup sweet onions thinly sliced
  • 1 Tablespoon shallots minced
  • 1/4 Cup pure maple syrup
  • 2 Tablespoons balsamic vinegar
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • salt to taste
  • pepper to taste

Instructions
 

  • In a sauce pan over medium heat add the bacon & cook, until it begins to brown about 10 minutes. Remove the bacon & place on a paper towel, keep all the bacon fat in the pan; do not discard.
  • Add the onions & shallots; cook until softened, about 8 minutes.
  • Add the maple syrup, vinegar, Dijon & Worcestershire sauce.
  • Pour in 1/4 Cup of water & stir. Bring the mixture to a boil, reduce heat to low & simmer, stirring occasionally if necessary.
  • Cook until the jam has a glossy appearance & syrup-like consistency, about 20 minutes.
  • Allow the mixture to cool.
  • Transfer to a blender & pulse a few times to puree the larger pieces, check the consistency. It should be thick and chunky, not a paste.

Notes

Cover Tightly & refrigerate.
It can be stored for up to 2 weeks.
Keyword Bacon, Burgers, Onions, Pork