This brightly flavoured condiment traditionally highlights the delicate flavours of fish with the energetic punch of sharp horseradish and bright lemon. Try it. You’ll forget you ever met its bland, sugar-laden, store-bought cousins.
Yield: Makes 1 large jar, 4 cups
1 28 ounce can whole ripe tomatoes
1 5.5 ounce can tomato paste
several large heaping spoonfuls horseradish
2 lemons, zest and juice
2 tablespoons Worcestershire sauce
as much as you like Tabasco Sauce
a sprinkle or two salt
Blend everything in a food processor or blender. Not too smooth though; leave it slightly chunky.
Unless it’s tomato season in my backyard, I prefer the field-ripe flavour of canned tomatoes to the bland hardness of their fresh cousins. For a touch of complementary herb flavour, add a handful of minced fresh dill, cilantro or basil.
It’s easy to make your own personalized salad dressings. The basic ratio of sour, sweet and oil is easily modified and infinitely variable. This recipe makes enough for several salads because it’s just as easy to make a lot as a little and, once you taste your own dressings, you won’t be able to get enough.
Pesto is an intensely flavored condiment traditionally made from fresh green herbs, nuts, cheese and olive oil. It’s an incredibly easy way to add a big, bright boost of fresh flavor to nearly any dish. This version is less expensive than the classic Genovese blend of basil, pine nuts and Parmigiano-Reggiano, but with spicy arugula, peperoncini and almonds it’s just as flavorful. You can just as easily incorporate traditional fresh basil into the works if you like. Either way, you’ll discover that a little goes a long way.