How to make ketchup, mayo and salsa macha for summertime cookouts
Early summer proves the perfect time to cook a batch of homemade tomato ketchup, whirl up fresh mayonnaise and enhance everything with fresh herbs. I am customizing my condiment selection to keep the weekly burgers (meat, poultry and veg variations) interesting. These jars of goodness also will be useful in salads made from grilled chicken or hard-boiled eggs destined for backyard picnics or lakefront lunches.
I’ve never been a big fan of commercial ketchup,
which is why I enjoy whipping up a smoky version made with bacon and smoked paprika. Ripe, plum tomatoes cook down into a sweet tenderness, and a whirl in the blender renders them into a smooth sauce. You’ll need to allow some cooking time on a cool day. The ketchup will last several weeks and works wonderfully on sliced brisket and smoked turkey.
I love seasoned mayonnaise spread on BLT sandwiches, smeared over fish before broiling and stirred into main-course salads such as chicken and tuna salad. Here, pasteurized eggs will help with food safety issues. Season the lemony mayo with fresh herbs, anchovy
or capers. Or use lime rind and lime juice for a version that’s excellent as a dunking sauce for cooked shrimp.
Why buy flavored mustards when you can turn an inexpensive Dijon into something extraordinary? Add Kalamata olive puree and other goodies for a spread you will love straight from the jar. Use it for a unique spin on grilled cheese sandwiches or as a smear for grilled fish or chicken breast.
I’ve worked and traveled frequently in Mexico for more than two decades. Hands-down, my favorite condiment might be Veracruz’s salsa macha — a chile, garlic and nut combination based in oil. Keep a jar on hand to ladle onto just about everything, from the morning’s fried eggs to an afternoon hummus snack to the evening’s grilled steak entrée. The possibilities for this salsa are endless. It also works on grilled eggplant, fish, chicken, steamed vegetables, cooked grains and small pastas. For a revelation, you can also try it on sliced tomatoes with a splash of lime or balsamic.
A note of caution with all condiments: Be careful not to double-dip serving spoons. Use a clean spoon each time.