Recently in Condiment Category

Originally from: Ruth Talbott

Ingredients

• 2 T margarine
• 1 1/2 T flour
• 1/2 C cool water
• 1/4 C sugar
• 2 T apple cider vinegar
• 1 T celery seed
• dash salt
• 2 T milk

Directions

1. In sauce pan melt margarine over low heat. Add flour and stir. Add cool water, continue cooking until smooth. Stir in sugar and vinegar and add celery seed and salt. Cook until thickened, then remove from heat. After cooled stir in milk.

Note: Celery seed may be bitter so add 1/2 T then taste.

Originally from: Robert Hamstead

Ingredients

• 2 Lbs lean ground beef
• 1 quart of boiling water
• 4 heaping tsp ground ancho chile pepper
• 2 1/2 heaping tsp paprika
• 1/4 tsp red cayenne pepper
• 1 1/2 tsp kosher salt, to taste
• 2 1/2 tsp onion powder
• 2 1/2 tsp dried minced onion
• 1 1/2 tsp freshly ground coarse black pepper

Directions

1. Put the raw meat into a large, 2 quart saucepan. Pour on the boiling water to cover to the very top of the beef; stir with a wooden spoon. Add more water until the beef is covered, has a sufficient amount of liquid and breaks apart easily. (Use at least 2 parts boiling water to 1 part lean ground beef. You want to break down the beef so it can slowly cook down to a nice thick consistency. Do not brown meat.)
2. Continue to stir the beef to break it up. Add the remaining ingredients; mix well; bring to a boil, uncovered, and then turn the heat down to a low simmer for about 45 mins to 1-1/2 hours or until the chili has cooked down to a thick consistency. Add more of the simmering hot water if needed.
3. The chili freezes well in an airtight container.

I also add a little ketchup to taste at the end

Originally from: Seth Hamstead

A tangy and spicy vinegar based barbecue sauce in the Eastern NC barbecue tradition.

Ingredients

• 1 cup white vinegar
• 1 cup apple cider vinegar
• 1 T sugar
• 1 T cayenne pepper
• 1 T red pepper flakes
• 1 T tabasco sauce
• 1 t salt
• 1 t black pepper

Directions

1. Combine all ingredients in a 2 qt sauce pan and bring to a simmer.

Originally from: Recipe from Season 5 of Mexico - One Plate at a Time

Ingredients

• 5 cloves garlic, unpeeled
• 1/2 cup peeled, roughly chopped carrot (you'll need 1 medium carrot)
• 1/2 cup roughly chopped white onion (you'll need about half of a small onion)
• 12 medium (about 5 ounces) orange habanero chiles, stemmed
• 1 cup apple cider vinegar
• About 2 teaspoons salt
• 1/4 teaspoon sugar

Directions

1. Roast the garlic in a skillet over medium heat, turning regularly until soft and blackened in spots, 10 to 15 minutes. Cool and peel.
2. In a small saucepan, combine the carrot, onion and habanero chiles with the vinegar and 1 cup water. Partially cover and simmer over medium-low heat until the carrots are thoroughly tender, about 10 minutes. Pour into a blender jar, add the roasted garlic, salt and sugar. Blend until smooth. Thin with a little additional water if you think your hot sauce is too thick. Taste and season with additional salt if you think necessary.
3. Pour into jars or bottles and store in the refrigerator until you're ready to add some dazzle to a dish.

http://www.rickbayless.com/recipe/view?recipeID=21

Originally from: Saveur

Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness).

Ingredients

• 1 12-oz. bottle Guinness Extra Stout
• 1 1⁄2 cups brown mustard seeds (10 oz.)
• 1 cup red wine vinegar
• 1 tbsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1⁄4 tsp. ground cinnamon
• 1⁄4 tsp. ground cloves
• 1⁄4 tsp. ground nutmeg
• 1⁄4 tsp. ground allspice

Directions

1. Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.
2. Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and cover.
3. Refrigerate overnight and use immediately or refrigerate for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)

This article was first published in Saveur in Issue #117