Condi­ment Grand­stand

De­cant store-bought or make-ahead condi­ments into small jars or bowls and dis­play on a tiered spice or­ga­nizer. Here are a few ideas:

Better Homes & Gardens - - Food Fast & Fresh -

1 CUS­TOM­IZED KETCHUP

Add chopped chipotle pep­pers, miso paste, or Asian chili-gar­lic sauce to ketchup.

2 CUBAN MUS­TARD

Stir to­gether yel­low mus­tard, chopped pick­les, and ham for this spread in­spired by the fla­vors in Cuban pressed sand­wiches.

3 OLIVE TAPENADE

This salty, briny spread has three types of olives, plus ca­pers and herbs.

4 CHARRED JALAPEÑOLI­ME AÏOLI

Tame chopped, grilled jalapeños with mayo and citrus.

5 CARAMELIZE­D ONIONS

Pair th­ese sub­tly sweet onions with shred­ded Gruyère cheese.

6 BERRY-RED CAB­BAGE SLAW

Blueberrie­s and ji­cama are the sur­prise ad­di­tions.

7 QUICK KIMCHI

Buy re­frig­er­ated jarred kimchi, or make our speedy recipe (no fer­men­ta­tion re­quired).

8 ELOTE CORN TOP­PER

A swipe of may­on­naise and some crushed corn chips go well with this Mex­i­can corn top­per.

9 BA­CON-SHISHITO REL­ISH

Crum­bled ba­con cuts through the tang of mild shishito pep­pers and a red wine re­duc­tion.

10 CRE­OLE COARSEGROU­ND MUS­TARD

Cayenne and horse­rad­ish give this spe­cialty mus­tard kick.

11 TACO QUICK PICK­LES

Th­ese are rem­i­nis­cent of the pick­led veg served at your fa­vorite taco truck.

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