Tag: condiment
Salsa Rosada
Salsa Rosada
Salsa Rosada, aka pink sauce, is popular all over Colombia and South America. It is used as a dipping sauce and pairs well with seafood. It is kind of similar to a remoulade sauce. Try dipping fried plantains in it.
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tsp tabasco
- 1/4 tsp lime juice
- 1/4 tsp salt
- cracked black pepper
Instructions
- Mix all of the ingredients together.
Pickled Shishito Peppers
Pickled Shishito Peppers
These shishito peppers are a great pickled condiment that has multiple uses. Use them in salads, on sandwiches, as an accompaniment to meat, a garnish, or eat them as is. You can leave these whole or slice them while they are pickling. The peppers will be ready for consumption in a day, but will taste best in a week.
Ingredients
- 16 oz shishito peppers
- 2 1/2 cups cider vinegar
- 1 1/2 cups water
- 3 tbsp sugar
- 3 tsp salt
- 2 tbsp coriander seed
- 2 tbsp black and white peppercorns
- 4 garlic cloves thinly sliced
Instructions
- Mix all of the brine ingredients together. Bring to a boil.
- Equally distribute the brine between 2 – 16oz mason jars packed with shishito peppers. Screw the lid on tight. Let sit until it comes to room temperature. Store in the refrigerator.
How to make Chili Oil in an Instant Pot
How to make Chili Oil in an Instant Pot
Ever eat at a Chinese restaurant and they have that chili oil at the table? Then you end up putting it on everything because it’s so damn good. Well now it’s time to learn how to make it for a fraction of the price of the store bought brands. Making this couldn’t be easier using the Instant Pot. The most important thing in making this chili oil is to not burn the ingredients. You want to keep the oil between 225 and 250 degrees. The Instant Pot has a custom temperature setting which makes making this street free. You can still make this on a stove top if you don’t have an Instant Pot. Just make sure to use a cane thermometer to make sure the oil doesn’t get too hot. If the ingredients burn, you will have to start over.Most cultures have some sort of chili oil in their cuisine, all made very similarly. This recipe is for a Chinese style chili oil, so I used ingredients in Chinese cooking. If you were to make a chili oil for Italian cuisine, you would you’d Italian crushed chili flakes and maybe some garlic and dried herbs in the oil. So experiment with making different oils. The chili flake is always the main ingredient, followed by aromatics steeping in the oil.
Ingredients
- 2 cups vegetable oil
- 1 large cinnamon stick
- 5 star anise
- 3 tbsp Szechuan peppercorns
- 2 bay leaves
- 1 cup crushed Szechuan chili flakes
Instructions
- Set your Instant Pot to the sauté function. Choose custom temp. Set to 230 degrees, Add your oil, cinnamon stick, star anise, peppercorns, and bay leaves to the Instant Pot. Cook for 30 minutes, giving an occasional stir. Let cool for 5 minutes.
- Put the crushed chili flakes in a mason jar. Take a small piece of cheese cloth and put it over the jar, with a rubber band around it to hold in place.
- Take out the cinnamon stick and bay leaves. Pour the oil into the mason jar. The cheese cloth will catch all of the peppercorns and star anise..
- Screw on the cover and let cool to room temp. Refrigerate up to 6 months.
