Condiments/Chutneys

Condiments/Chutneys

This recipe is a companion to the recipe for Wasabi Pea–Crusted Salmon. But it is so useful as a salad with other main courses (try it with grilled shrimp). Ginger juice is a great ingredient as it adds spicy flavor without the tough texture of the chopped root. You’ll be glad to have the left over pesto to add zest to plain rice or noodles.

Using a mix of vegetable oil and extra-virgin olive oil is crucial to the flavor of the aïoli.

Garlic confit is nothing more than the peeled cloves slow cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat, and concentrates their sweetness.

Greeks use this condiment, known as tzatziki, on just about everything. It's one seriously flavorful and healthy sauce.

Smoky and spicy chipotle peppers plus Cucumber Yogurt Dip make for an entirely different condiment, one that you can use on almost anything that calls for mayonnaise or ketchup.

Ho-hum hummus gets a makeover when roasted beets are blended into the mix.

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