The Twitchin Kitchen - Condiments & Salsas

Strawberry Avocado Salsa

Mon, 08 Jul 2013 16:51:09 -0400

Another creation by Tony Tantillo from CBS Noon news here in the NYC area. This stuff is awesome as a burger topping!

16-17 servings

calories: 32 calories per 1/4 cup

Strawberry Avocado Salsa

Ingredients:

16 oz container of fresh strawberries - diced
2 ripe avocados - diced
1 jalapeno pepper - seeded and diced small
3 Tbsp cilantro chopped fine
1/2 red onion - diced (add more or less depending on the size proportionate to the other ingredients)
Champagne vinegar
juice of 1 fresh lime
pepper

Dice up onion, avocado and strawberries.
Chop cilantro and add in to the other ingredients
Squeeze the lime over it all
Add a splash or two of the champagne vinegar - careful not to add too much!
Pepper to taste.

Let set up in the fridge, covered for half an hour before serving.

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Watermelon Pico de Gallo ~ Mexico

Fri, 28 Jun 2013 14:01:03 -0400

Saw this on TV on the CBS noon news. That Tony Tantillo guy has some awesome recipes and this one came from his daughter. I made it last night and served a grilled chicken cutlet on top of it with a few chips on the side and some guacamole. This stuff is awesome.

Ingredients:

1/2 small watermelon
1/4 red onion - diced
1 red pepper - diced
1 yellow pepper - diced
1 orange pepper - diced
1 jalapeno pepper, seeds removed at your preference - diced
juice of 1 1/2 limes - use fresh
pepper
3 Tbsp chopped cilantro
salt

Chop up all ingredients. Leave LARGE pieces.
Combine all ingredients in a bowl and squeeze lime juice in.
Salt and pepper to taste.

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Mango Salsa ~ Mexico

Fri, 11 Jun 2010 19:05:48 -0400

Yes folks, Mexico is part of North America and this mango salsa is to die for.
Goes great with lime flavored chips as a dip or on the side with grilled tuna steaks, shark steaks, mahi mahi, or other similar fish.

Mango Salsa
makes a big batch!

Ingredients:

2 - 3 mangoes, cubed small
1 large red onion - diced small
1 red pepper - diced small
1 can black beans, drained and rinsed clean
1 large jalapeno, diced fine
1 "hefty" bunch of cilantro, chopped fine (pick out the big stems)
3 Tbsp. white vinegar
2 Tbsp white sugar
Splash hot sauce - to taste - You don't want this too hot or it will kill the flavor of the mangoes.

Chop all ingredients as per above and blend together in a bowl. Chill for about an hour or so to let the flavors 'marry' and enjoy!

Note: If you don't want such a large amount, cut the recipe in half or thirds.

mango salsa SC.jpg (Size: 303.74 KB / Downloads: 2) <-- click for full size view!

Tarter Sauce

Sat, 06 Sep 2008 19:21:45 -0400

Ever want tarter sauce for your fish and don't have any in the house? Well it's so easy to make you don't need to go out and get some!

Take half cup of mayonnaise and add a tablespoon of sweet pickle relish. Mix well, add more mayo or relish to adjust to your taste.

Home Made Cranberry Sauce

Thu, 01 May 2008 18:18:13 -0400

Try this with your next Thanksgiving turkey instead of that swill in a can!

Cranberry Sauce
Makes about 2 cups

Ingredients:

1/2 c. sugar
1/2 c. brown sugar
1/2 large orange OR 1 whole clementine cut in half
1 c. water
1/4 tsp cinnamon
12 oz package of fresh cranberries

Place orange (or clementine), sugars, water and cinnamon in a heavy pan and stir to dissolve.
Add the berries and bring to a boil.
Cook over medium heat until the berries start to pop and then start mashing them with the back of a spoon.
Continue to cook and mash until you reach the desired thickness up to 10 minutes longer.

Remove from heat and chill.

NOTE: the longer you store this, the thicker it becomes, almost like a jelly. It's fine and it's delicious on chicken or turkey sandwiches when it gets gels like that.

Corn Relish

Thu, 01 May 2008 17:46:00 -0400

serves 6

This is a wonderful way to serve cold corn in the summer months. You can get away with using frozen corn for this too!

Corn Relish

Ingredients:

1 bag (20 oz) frozen sweet corn
1 green pepper - diced small
1 red pepper - diced small
1 cup vinaigrette dressing
1/4 cup chopped parsley
Salt and pepper to taste

Defrost fully the frozen corn in a strainer over the sink to let the water drain from it. Make sure it's drained well.

Place all ingredients in a large bowl, mix together well and refrigerate for 1 hour or longer before serving.

Cocktail Sauce For Fish And Seafood

Tue, 15 Apr 2008 15:14:58 -0400

2 cups catsup
2 Tblsp. horseradish
2 Tblsp. lemon juice
½ Tsp. Worcestershire sauce
½ Tsp. Tabasco sauce

Mix together and chill. Serves 6-8.

Real Mayonnaise

Thu, 10 Apr 2008 16:10:52 -0400

Did you ever imagine that making mayonnaise can be so easy? Now you can make your own as you need it and KNOW exactly what is in there and eliminate the chemicals you don't need to eat!
I've made this quite often and I cannot tell the difference in taste.

Real Mayonnaise

Ingredients:

3 egg yolks
2 Tbsp lemon juice
2 Tbsp water
1 tsp white sugar
1 tsp dry mustard
1/2 tsp salt
1 pinch ground black pepper
1 cup vegetable oil

In a small saucepan, stir together the egg yolks, lemon juice, water, sugar, mustard, salt and pepper until thoroughly blended. Cook over very low heat stirring constantly until this begins to bubble around the edges of the saucepan.
Remove from heat and allow to cool for 5 minutes.

Pout into your blender - cover and blend on high speed. While blending, very slowly add the vegetable oil.
Blend until this becomes thick and smooth.
You will have to occasionally turn off the blender, scrape the sides with a rubber scraper and continue on if it 'climbs' up the sides.

Once this is smooth and creamy and thick, put in a nice glass container with a tight fitting lid ( Ball jars!) and let it chill throughout.

makes about 1 1/4 cups.

You may substitute white vinegar for the lemon juice.

Honey Mustard

Sun, 06 Apr 2008 10:58:43 -0400

I love this stuff! I make it for loads of things from dipping sauce, sandwich spreads to salad dressing. So easy to make too!

Honey Mustard

Ingredients:
Mayonnaise
Your favorite mustard
Honey

Now this is a 'wing it' kind of recipe, so make the amount you need for whatever kind of dish and size you need it for. This keeps well also, so you can go nuts and make a huge batch and store in in a Ball (mason) jar. I have one of those food sealers that takes the air out of them too, I love it.

Now, put a blop of mayo in your bowl, add mustard. Not too much, about 1/4 the amount I guess. stir it up and if it has a color and taste you like, then add about a teaspoon of honey. Mix that up too. Taste. Make your own adjustments (if necessary) and you're done!

The trick is not too much honey. Make sure to mix the mayo and mustard well before adding the honey, makes the blending much easier.

horseradish cranberry relish

Sat, 05 Apr 2008 19:33:28 -0400

Wonderful Horseradish Cranberry Relish

2 cups Cranberries cut up or use 1 pkg Craisins
1/2 small onions Grated / mix and set aside
mix well
1/2 cup sugar
3/4 cups Sour cream
2 Tbls Horseradish
add to 1st mix--stir to combine
May serve immediately or freezes well

Serve as relish or dip for crackers