Hot Honey Mustard
Ingredients:
- 2/3 cup dry mustard powder
- 1 1/4 teaspoon ground turmeric
- 1/3 cup cider vinegar
- 1 cup plus 1 tablespoon honey
- 1 teaspoon fine sea salt
- 1/2 serrano chile, seeded and minced
Method:
Combine mustard powder, turmeric, vinegar, honey, salt and 3
tablespoons water in a food processor and pulse a few times until
blended. Scrape into a jar, cover with the lid and let sit at room
temperature in a dark place for at least 2 days to allow flavors to
mellow and blend (the longer mustard stands, the milder it will taste).
Stir in half of the chile; taste mustard and add remaining chile if you’d like it spicier. Stir in a little more water if mustard is too thick. It will keep in the refrigerator for several months.
Stir in half of the chile; taste mustard and add remaining chile if you’d like it spicier. Stir in a little more water if mustard is too thick. It will keep in the refrigerator for several months.
Nutritional Info:
Per Serving: Serving size: 1 tablespoon, 45 calories (15 from fat), 2g total fat, 120mg sodium, 5g carbohydrates, 2g protein.
Sweet Pickle Relish
Ingredients:
- 3/4 cup cider vinegar
- 1/4 cup sugar
- 2 teaspoons mustard seeds
- 1/2 teaspoon ground turmeric
- Pinch crushed red chile flakes
- 1 teaspoon fine sea salt
- 2 medium or 4 small cucumbers (about 1 1/2 pounds total), peeled, seeded and finely diced
- 1 small red bell pepper, finely diced
- 1/4 cup finely diced red onion
Method:
Combine vinegar, sugar, mustard seeds, turmeric, chile flakes and salt
in a large saucepan and bring to a boil over high heat. Add cucumbers,
bell pepper and onion, and return to a boil. Remove from the heat and
allow to cool. Transfer to jars and refrigerate at least 2 hours to let
flavors blend. Will keep refrigerated 1 to 2 weeks.
Nutritional Info:
Per Serving: Serving size: about 2 tablespoons, 15 calories (0 from fat), 75mg sodium, 3g carbohydrates.
Ingredients:
- 1 pint grape tomatoes, halved
- 1 3/4 pound tomatoes, peeled* and chopped
- 1/2 cup balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1 bay leaf
- 1 teaspoon paprika
- 1/4 teaspoon crushed red chile flakes
Combine all ingredients in a large skillet. Simmer over low heat,
uncovered, until tomatoes break down and the mixture is thick and jammy,
about 40 minutes. Cool, remove bay leaf, and refrigerate jam in an
airtight container for up to 5 days.
To peel tomatoes, drop them 2 at a time into a pot of simmering water and cook until the skin begins to wrinkle and split, about 20 seconds. Transfer to a colander with a slotted spoon and repeat with remaining tomatoes. When cool, slip off the skins.
To peel tomatoes, drop them 2 at a time into a pot of simmering water and cook until the skin begins to wrinkle and split, about 20 seconds. Transfer to a colander with a slotted spoon and repeat with remaining tomatoes. When cool, slip off the skins.
Nutritional Info:
Per Serving: Serving size: 2 tablespoons, 10 calories (0 from fat), 2g carbohydrates.
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