ALL Recipes in Category : Condiments

Peach Relish

  • 2 & 1/2   cups peeled and chopped fresh or frozen peaches, thawed
  • 3/4   cup packed brown sugar
  • 3/4    cup cider vinegar
  • 1/4     cup golden raisins
  • 2         Tablespoons finely chopped red onion
  • 2         Tablespoons finely chopped pickled ginger
  • 1          Tablespoon chili powder
  • 1/4      teaspoon curry powder

In a medium stainless steel, enamel , or nonstick saucepan combine peaches, brown sugar, vinegar, raisins, red onion, pickled ginger, chili powder and curry powder.  Bring to boil, reduce heat and simmer uncovered about 45 minutes or until thickened. Stir frequently. remove from heat: cool or 1-2 hours.  Transfer to storage container and chill overnight.

Note:  I love this relish. (I love condiments anyway.)  It will thicken as it cools and then chills.  Use with brie cheese, or as a condiment for chicken or pork. I bought a box of peaches at Costco.  The peaches don’t have to be perfection to use in this recipe.

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Serving Size : 12

  • 1 package                     Fresh cranberries
  • 1 medium                     orange
  • 1                                     lemon
  • 2 cups                           sugar, start with 1 cup

Cut the orange and lemon into eights and process or grind in a blender to fairly tiny pieces. This means the entire fruit, skins and all, just the ends removed. Grind the cranberries as well. Place all the ingredients in a large bowl and stir. These flavors should ‘get to know each other’ for several days before serving.

Serving ideas : Serve with poultry or pork

NOTES: This uncooked cranberry relish has turned into a family favorite at holiday time.

Recipe By : Jack’s Mother

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Serving size : 1


  • 1/2 cup                                Raisins
  • 1/2 cup                                fresh tangerine or orange juice
  • 3 tablespoons                     unsalted butter
  • 1/2                                        red onion, peeled and halved and sliced thinly lengthwise
  • 1 small                                 bulb fennel, halved, cored and thinly sliced lengthwise
  • 1 teaspoon                           sugar
  • Salt and Pepper to taste

Combine the raisins and the juice and let macerate for 30 mintues

Melt 2 tablespoons of the butter in a large skillet and saute the onion for 5 minutes until softened. Add the fennel. Cook over medium heat for 5 further minutes. Add the raisins, juice and the remaining tablespoon of butter. Stir in the sugar and season to taste.

Serving ideas : With pork tenderloin

NOTES: There is a lot you can do with this conserve. Substitute the raisins for dried cherries on any other dried fruit. Substitute the fennel with celery, or leave it out entirely, using more onion. The conserve would also compliment chicken.

Recipe by : CECI (from Martha)

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Serving Size : makes  2 1/2 cups


  • 2                                Eggs
  • 5 tablespoons          fresh lemon juice
  • 2 tablespoons          Dijon mustard
  • 1 cup                          corn oil
  • 1 cup                          light olive oil
  • 2 lemons                   zest
  • 1/4 cup                      Dill, tarragon or parsley , finely chopped
  • black pepper to taste

Combine the eggs, lemon juice and mustard in a food processor or blender and process for 15 seconds

While the machine is running, slowly pour the oils in through the feed tube. Process until the mayonnaise is thick. Transfer it to a bowl.

Lightly fold in the lemon zest and pepper. Add the herbs if desired. cover and refrigerate for at least 2 hours before serving (the flavors will intensify)

Recipe By : The New Basics

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Serving Size : 8                       Preparation time : 15 minutes


  • 9                                        Kiwi fruit, peeled, cubed (1/4″)
  • 3 tablespoons                  fresh mint leaves, finely chopped
  • 1 tablespoon                    honey
  • 1 1/2 tablespoon             fresh rosemary, chopped (optional)

Mix all ingredients in a bowl – May be prepared 4 hours ahead, cover and chill

Notes : This is a different and quite pleasant accompaniment to lamb I have never used the rosemary in the recipe. At first the honey might seem to be overpowering the kiwi, but the flavors blend nicely after a short time

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Preparation Time : 10 minutes


  • 1 bunch           Chives, minced (about 1 ounce)
  • 1/4 cup            Extra virgin olive oil
  • Salt

In a blender, puree the chives with the olive oil. Season with salt. Strain the oil through a fine sieve. Cover and refrigerate until ready to use. (The chive oil can be refrigerated for up to 5 days).

NOTES : Use this oil to drizzle on the Asparagus Vichyssoise

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  • 1 1/2                              Ripe Mango, peeled and diced
  • 1 cup                              Canned Black beans, rinsed and drained
  • 1/2                                 Red Bell pepper, diced
  • 1                                      Jalepeno
  • 2                                     Scallions, minced
  • 1 1/2 tablespoons        Fresh Lime Juice
  • 1 tablespoon                 Olive Oil
  • 1 tablespoon                 Cilantro, roughly chopped
  • 1 1/2 teaspoon             Cider Vinigar
  • 1/2 teaspoon                Sugar
  • 1/2 teaspoon                Kosher Salt
  • pinch                              Cayenne Pepper

Combine all ingredients

Can be refrigerated up to 6 hours

Serve Chilled or at room temperature

Notes : Use this salsa as an appetizer served with tortilla chips or toasted pitta bread, OR as a condiemetn with fish, pork or chicken.

Marty and Bino served this salsa as an appetizer summer 2001. I’m serving it this evening as a condiment to grilled Game Hens. We’ll also serve coconut rice, baked butternut squash and salad. I never count the condiment as a “dish” – a lot of people aren’t even willing to taste fruit salsas as an accompaniment to the entree.

Recipe by : Marty

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  • 1/2                        Fresh Pineapple, chopped
  • 1                            Jalepeno, minced and seeded
  • 1/2 cup                 Cilantro, roughly chopped and packed
  • 1/2                         Fresh Lime, juiced
  • 1 Teaspoon           Olive Oil (Optional)
  • 1 Tablespoon        Minced red onion (Optional
  • Salt

Combine all ingredients a few hours before serving.

Serving Ideas : Pineapple salsa is great with fish

NOTES : This recipe can be created exactly to your taste and ingredients. Aside from the fruit, you can add diced red pepper and/or red onion. Use a mixture of fruit such as nectarine, kiwi, pear, papaya and mango. Orange segments used with teh above ingredients works well with poultry. I’ve seen melon and stawberry salsa, but it didn’t appeal to me, it might to you. so experiment and have fun with it.

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Serving size : 8                Preparation time : 20 minutes


  • 2 ears                          GRILLED CORN , cut kernels from ear (cut about 1 c.)
  • 1                                   red bell pepper, diced small
  • 1                                   scallion, sliced thin
  • 1/2                               jalapeno, minced
  • 1 1/2 teaspoon           vegetable oil
  • 1  teaspoon                 ground cumin
  • 1 1/2 tablespoons      fresh lime juice
  • 1 tablespoon               chopped fresh cilantro
  • 1/8 teaspoon              salt

Place all ingredients in a medium bowl, toss well and serve

NOTES  : Adjust jalapeno to suit your taste. I used a lot more jalapeno and cilantro.

See the recipe GRILLED CORN (click link) for grilling instructions

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Preparation Time : 30 minutes

  • 1  POUND               FRESH BASIL LEAVES
  • 1  CUP                      CHOPPED FRESH PARSLEY
  • 3/4  CUP                 EXTRA VIRGIN OLIVE OIL
  • 1/2  CUP                  WALNUT PIECES
  • 1/4  CUP                  NUTRITIONAL YEAST FLAKES  (from health food stores)
  • 5  CLOVES              PEELED GARLIC, OR MORE
  • 1/4  CUP                  LEMON JUICE
  1. Place all ingredients EXCEPT basil and parsley in the food processor and process until smooth.  Stop and scrape the sides of the bowl with a rubber spatula at least once.
  2. Remove stems from the basil .. Add the basil leaves one handful at a time processing in between handfuls  just long enough to roughly chop the leaves and make room for more.
  3. When all leaves are in, process everything until smooth …about 1 minute.
  4. Serve or chill immediately.

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NOTES : Wow, the serving possibilities for this pesto are extensive…on pasta, as dip for crackers or bread, or as a condiment for fish. The bright green color is  absolutely inviting and no one believes there is no dairy in this recipe. Thank you Jen !!!

Recipe By     : JENNIFER LYNN

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Serving Size  : 1                                       Preparation Time : 5 minutes


  • 1/2  cup                          soy sauce, plus 2 tbsp. more
  • 1/4  cup                          brown sugar
  • 1/4  cup                          Jack Daniels
  • 2  tablespoons               lemon juice
  • 2                                      cloves  garlic, crushed
  • fresh ground pepper, to taste

Mix all the ingredients together. Marinate meat for three hours at room temp or overnight in the fridge.  This recipe is good for grilling meats.

NOTES : This recipe was originally used to marinate a whole filet of beef .  It is great for other cuts of beef and also for pork tenderloin. Take care not to over marinate.
I usually use 4 cloves of garlic, and the juice of 1/2 of a large lemon.

Recipe By     : NANCY KINDLEY

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Serving Size  : 1                                           Preparation Time : 10 minutes


  • 1   cup                         sliced almonds or pecan halves
  • 1/4  cup                      sugar
  • 1/2  teaspoon            cayenne pepper

Put all ingredients in a 10″ skillet.  Using low heat and not stirring too often, cook until sugar caramelizes and nuts brown. Turn onto a cookie sheet, foil or parchment paper to cool. Break apart to use as a salad topping.

NOTES : If the sugar doesn’t quite caramelized, but the nuts are getting too brown for comfort, stop cooking and turn the nuts the nuts out of the pan. These nuts are still tasty in a salad even if the sugar hasn’t all melted.
I use these nuts in any salad that I’ve put fruit in, like the Pear and Feta Salad. It’s always a good idea to toss the salad and then put the nuts over the dressed greens.

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Serves : 25 pieces                                               Preparation Time : 15 minutes


  • 3/4 cup  (3oz)           Parmesan cheese, freshly shredded
  • 1                                   baguette
  • 1/4 cup                       good olive oil
  • kosher salt
  • freshly ground pepper

Preheat the oven to 400 degrees.

Slice the baguette diagonally into 1/4 inch thick slices. 20-25 slices.

Lay the slices in one layer on a baking sheet and brush each with olive oil and sprinkle liberally with s & p.
Sprinkle with the cheese.
Bake until browned and crisp.( Maybe 15 minutes. Watch them. )

Serve at room temperature

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NOTES : These are delicious. Don’t worry if they seem too crisp. Serve with salads and soup. Especially good with Gazpacho.

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Linda McBride's Favorite Recipes and Photographs!