Making your own condiments is easier than you would think. It’s often less expensive because I can control the amount I want to make and do not have to throw out a bottle that has been sitting in my refrigerator for over six months. And I love knowing exactly what went into the recipe.
I also love the process of making the condiments: the stirring, the simmering, the tasting! An added bonus, the kids love to help. There is something about the process that intrigues them, and we get solid bonding time together.
A robust, tangy, and yes hot taste similar to Wasabi
• 1/4 cup Oriental hot mustard
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 cup cold water
• 2 teaspoons canola oil
- Start with a quality hot mustard like S&B Oriental Hot Mustard.
- In a small bowl, combine the mustard, sugar and salt. Stir in water and oil until smooth. Refrigerate until serving.
4 medium mangos
1 jalapeno pepper
2 ounces cider vinegar
1 tablespoon fresh ginger, chopped
1/8 teaspoon ground cinnamon
1 teaspoon salt
½ cup raw sugar
2 teaspoons water
1 teaspoon cornstarch
- Peel 4 medium mangos and discard the center pit. Remove pulp and purée in food processor with jalapeno pepper.
- Add vinegar, ginger, cinnamon, salt, and sugar. Purée until well combined.
- Pour the purée into a heavy saucepan bring to a boil. Reduce heat and simmer, uncovered, 15 minutes, stirring occasionally.
- In a small bowl combine water and cornstarch; stir into mango mixture. Cook, stirring frequently, for 10 minutes. Cool. Ketchup will thicken more during chilling.
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 1 tablespoon hot mustard (see above)
• 1 tablespoon sage honey
• 1 clove of garlic, minced
• Salt and pepper, to taste
- Whisk together!
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon lemon pepper seasoning
• 1 tablespoon chili pepper ancho
• 1 tablespoon cumin
• 1 tablespoon sesame seeds
• 1 teaspoon kosher salt
- Combine all ingredients. Store in an airtight bag at room temperature for up to 2 weeks.