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Post by bixaorellana on Feb 6, 2009 6:08:53 GMT
I love any kind of reliable fresh condiment that you can make quickly if you suddenly decide it would enhance your meal.
Probably my favorite of the quickies:
Salsa de ajo y orégano Into a mortar sprinkle some salt then add some roughly chopped garlic, a healthy amount of oregano, & some very hot fresh chile(s). Grind to a pulp, then add some lime juice & some water -- both to taste. Serve.
This is good for dribbling on anything, but it really comes into its own when served with roast chicken.
Bixa's fresh chutney This is more of a guide than a recipe, as the possibilities are endless.
One cup or so of fresh or canned pineapple in pieces One large clove garlic, roughly chopped One hot chile, roughly chopped A few shakes of salt Some dashes of worchestershire sauce
Toss all in blender & whirl. Taste for seasoning. At this point you may decide to pour out half of the mixture for those with delicate palates, & further season that remaining in the blender. Suggestions: -- If you want more salt, use seasoned salt. -- To up the heat, used pickled jalapeños, as the extra tang is nice. -- This mixture is not the most attractive color. Add some chopped herbs for contrast & flavor. I used purple basil, which was very nice. Try cilantro. -- Mango would be a great substitute for the pineapple, although I’d add some lime juice with it to boost the flavor.
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Post by gringalais on Feb 6, 2009 19:25:58 GMT
Is it cool to post other condiment recipes here? I have a few I could add.
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Post by bixaorellana on Feb 6, 2009 19:32:46 GMT
Is it cool? Hey - I'd be flattered to have my salsas share kitchen counter space with yours!
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Post by gringalais on Feb 6, 2009 19:44:33 GMT
Thanks! One of my favorite easy condiments was taught to me by a Peruvian friend. First, you finely chop 2-3 green chilies (remove the seeds and veins first). Then add a handful of finely chopped cilantro. Mix in a bit of oil and add salt and pepper to taste.
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Post by bixaorellana on Feb 6, 2009 19:51:17 GMT
That sounds a little like chimichurri. I'd always wondered what it was, & upon meeting someone from Uraguay, I immediately asked her. I was astounded when she described exactly the sauce my grandmother -- whose parents were Sicilian & who grew up in French Louisiana -- would whisk up to put on grilled steak. When I commented on that, the woman said that Uraguayan cooking was essentially Italian. Here's what Wikipedia says: en.wikipedia.org/wiki/Chimichurri. My grandmother's version was chopped parsely, salt & pepper, olive oil & either lemon juice or wine vinegar all whisked with a fork.
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Post by gringalais on Feb 12, 2009 16:07:31 GMT
Interesting, the chimchurri you see sold here is red. I have never really looked closely at the ingredients. I will have to take a look next time I go shopping.
Another tasty condiment I make is homemade mayo in the home blender with a clove of garlic, some cilantro and black pepper blended in. It can be used as a dip or on bread, meat or veggies.
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Post by Deleted on Feb 12, 2009 18:00:15 GMT
I have often been tempted by the idea of making my own salsa, but I have not yet followed through. The main problem is that I have little personal use for salsa and my party days are totally suspended until further notice.
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Post by bixaorellana on Feb 12, 2009 18:13:58 GMT
The idea of the quick salsas/condiments is because they're tailored to a certain meal or your whim. So, they have to be quick or they're not worth fooling with.
Example -- last night I had curried green beans, brown rice with poblano peppers, & scrambled egg. Even though I threw chopped cilantro over the whole thing, I wanted a little oomph on the side. So into the mortar went a chile pepper, small clove of garlic, some cumin seeds & salt & pepper. Once crushed, I added vinegar & water. It was just right for my meal.
Because I use one of those Mexican mortars made of lava rock, I can crush almost anything very quickly. If you only have the smooth mortar, you might want to substitute powdered cumin or other spice in that kind of a salsa.
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Post by hwinpp on Feb 24, 2009 10:49:46 GMT
More a dip than a salsa: Crushed black pepper mixed with lime juice and a bit of salt. Goes well with BBQ'd stuff, beef, squid, clams.
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Post by bixaorellana on Feb 24, 2009 15:06:43 GMT
Oh yum!!!
Here's something you might like. I had it once at a grilled meat place here. Make the mixture as you describe & put it into a regular water glass. Then take scallions, green onions -- whatever they're called and cut off the bottoms & any ugly leaves. Cross-hatch the bottoms slightly and put the onions into the glass as though putting flowers in a vase. In a while they'll have drawn up the lime mixture & will be absolutely fantastic.
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Post by hwinpp on Feb 26, 2009 5:20:16 GMT
Sounds interesting. Will have to try at home first though. If I do it in a restaurant the Khmers will be shaking their heads at 'these strange foreigners' again...
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Post by bixaorellana on Feb 26, 2009 7:38:55 GMT
What species of "foreigner" are you, Hwinpp, if you don't mind my asking?
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Post by hwinpp on Feb 26, 2009 8:15:22 GMT
I'm the 'nearly three years in Cambodia' species of foreigner. Half my family is Chinese (m), half is German (f). I've spent the latter half of my life in Germany, the rest in Asia and Africa, due to father's job. I left Germany looking for a job in Hobbitland (Laos) and got one here instead. I haven't regretted it
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Post by hwinpp on Feb 26, 2009 8:17:56 GMT
Oh, just saw the m and the f can confuse... m is mother, f is father.
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Post by bixaorellana on Feb 26, 2009 16:09:43 GMT
Wow, H ~~ lucky you! I would love to have had the opportunity to feel at home in three separate continents. So how did you all eat growing up -- more Chinese food or influence, or did your mother cater to your dad's culinary background?
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Post by hwinpp on Feb 27, 2009 3:10:30 GMT
Actually seldom Chinese, we were never based in SEA or in China. So my mother depended on visits from her sisters to get Chinese ingredients. Our holidays (my father's annual leave) was mostly spent exploring our host countries. And my mother liked cooking German/European food.
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Post by bixaorellana on Mar 10, 2009 5:39:58 GMT
Some good, easy salsas to try:
Crush or finely mince red or green birdseye chiles with salt, then mix with plain yogurt. Good served with any kind of rice, but try with other starchy foods.
Crush or finely mince any kind of hot chile with salt. Add lime juice and minced coriander if you wish. Perfect for grilled meats.
Lightly toast or fry garlic and dried hot chile. Put in a pan with a little water, salt, & oregano and a whole ripe tomato (preferably plum type). Boil until the tomato skin splits, then dump it all into the blender. Try it on meat, on pasta, green beans, whatever.
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Post by Deleted on Mar 10, 2009 21:58:27 GMT
I think I will buy a jar of chutney soon, and also some mango pickle.
I am inspired by this thread to have some sauces/relishes on hand, but I really don't want to make them myself.
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Post by bixaorellana on Mar 10, 2009 22:08:22 GMT
Make just enough of this one for one meal:
chop a chile, some onion, & some tomato. Add in chopped parsley, cilantro, or basil -- whatever would go best with what you're having.
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Post by bixaorellana on Mar 17, 2010 16:47:32 GMT
This is a really good article from today's NYTimes online: www.nytimes.com/2010/03/17/dining/17salsa.html?th&emc=thIt should give some ideas as to how you could try salsas with food other than Mexican. I think Don Cuevas will agree with me that the recipes included, while good, aren't the final word on those particular salsas. And I didn't agree with the writer's dismissal of bottled sauces. They could never replace the homemade table sauces, but are more than "simply hot".
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Post by lola on Mar 17, 2010 18:35:19 GMT
I liked the part about salsa in France being made of ketchup and chopped cornichons. Of course, I have no room to talk since I'm one who gobbles salsa and chips at US Mexican restaurants.
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Post by bixaorellana on Mar 17, 2010 20:42:27 GMT
I'm the one at the table next to you -- the one strewing crumbs and dribbling salsa across the table whilst not complaining at all about it not being authentic. Actually, this woman quoted in the article sounds like a royal pill to me: Irma Verdejo, an owner of Tulcingo del Valle in Hell’s Kitchen, said that her customers often see it as a generic mix-and-match condiment.
“I fight with people about salsa all the time,” she said. “They want to put this salsa with that dish, or they want it more spicy, or less spicy. And they always think it should be free.” Ahem, Ms. Verdejo, table salsa in Mexico is free, and no one tells you what you can or can't put on your food. Sometimes people ask for chopped chiles, if they want their food spicier. And if it's a very spicy salsa, just use less.
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Post by lola on Mar 18, 2010 0:08:56 GMT
I'd rather have you at the same table, bixa. It would be easier to chat. We won't go to Tulcingo del Valle, though; who needs an owner who gets into salsa fights?
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Post by Don Cuevas on Mar 18, 2010 1:06:21 GMT
Yes, Bixa, you are correct regarding the salsa recipes in the Times article.
This morning, I made a probably "inauthentic" salsa of diced English cucumber, tomato, onion, chile perón and pineapple. Lime juice and salt, of course. If I'd had cilantro on hand, I probably would have added some. At any rate, it went very well with some burritos de arrachera. (Someone is now going to chime in and tell me burritos are not a Mexican food. Oh, well. They were delicious.)
My free-wheelin' ways prove I'm not a food prude.
A Mexican-American amiga in Morelia wrote in response to my posting the NY Times article link on our local forum:
"*Scoff scoff* Mexicans DO TO eat salsa with chips! The chips are called "totopos"! This guy from Oaxaca OBVIOUSLY doesn't know what he is talkin´ about! And A LOT of Mexicans eat a tortilla with JUST salsa.... Sheesh"
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Post by bixaorellana on Mar 18, 2010 1:37:39 GMT
As you know, I miss no opportunity to quote Diana Kennedy. In The Cuisines of Mexico she says:
Tortillas de harina de trigo [wheat-flour tortillas] filled and rolled up are called burritos ... Burritos can also be fried crisp ... at which point they become chivichangas.
Your friend in Morelia would be amused to know that when I pulled out my ancient copy of The Cuisines of Mexico to look this up, it fell open right after the pictures insert, to the page containing the recipe for *drum roll* Totopos or Tostaditas [Crisp tortilla pieces].
It's true that chips and dip are not eaten around here, but that proves nothing. You can't be dogmatic about such a regionally varied cuisine. I imagine it's the same when people go to China and can't understand why they can't find the same things served up in the Chinese restaurant back home in Dubuque.
Which brings me to another point ........ the title of the OP is salsas and table relishes. Where are all the other representatives of that huge family? Gringa and HW contributed some lovely examples, but there's so much more out there. What about all those exciting little bowls of flavor served up with Indonesian food, for instance?
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Post by lagatta on Mar 18, 2010 13:57:39 GMT
The "inauthentic" salsa with cucumber as well as tomatoes reminds me of the salads served at most meals, including breakfast, in the Levantine countries: Lebanon, Syria, Israel/Palestine, Jordan... I love doing that in summertime. Cilantro is great, but many other fresh herbs could be as well.
Alas I don't remember the ingredients in the Indonesian or Malaysian small dishes I've had - I know you aren't referring to sambals, which are not "quick".
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Post by Deleted on Mar 21, 2010 9:56:31 GMT
I was trying to remember this particular salsa recipe yesterday while I was weeding out my flower beds and discovered that my mint had survived the winter and,was in fact flourishing. The recipe is for a Mint and Tomatillo Salsa that is wonderful with pork,grilled meats, but,most especially fish dishes.
Mint and Tomatillo Salsa (makes about 2 cups)
1/4 pound fresh tomatillos 2 or 3 serrano or jalapeno chiles,seeded and diced fine 3 or 4 green onions with some green,sliced thin About 1 tsp. white vinegar 1 tsp. olive oil 3 Tlbs. chopped fresh mint leaves Salt to taste Optional: 1 small ripe tomato ,cut in fine dice
Leaving their papery husks attached,roast the tomatillos in a dry skillet over medium heat to bring out their flavor. Turn them several times as they cook. In about ten minutes, they will have blackened spots and will have a sweet aroma. Remove the husks,and cut the tomatillos in fine dice. Place the vegetables in a bowl. Stir in the vinegar,oil and mint leaves. Season with salt. Add the tomato if desired.
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Post by cristina on Mar 21, 2010 19:13:56 GMT
I like to make mango salsa to serve over fish (especially Halibut). Its ridiculously easy to make, I think. However it requires a bit of pre-planning since its flavor develops after several hours or overnight in the refrigerator.
It is made up of diced fresh mango, diced red onion, diced jalapeño pepper, fresh cilantro and lime juice. Sometimes I add a bit of diced red bell pepper.
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Post by Deleted on Mar 22, 2010 1:31:50 GMT
I make a very similar one to that Cristina,although, I use a habenero.I love it on fish. I also use it on black beans to liven them up.
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Post by lola on Mar 22, 2010 14:56:05 GMT
These are great, all.
I make chimichurri with parsley and cilantro, and it freezes respectably. Any hints on what to do with it? I spread it on bread and top with tomato, need more ideas.
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