Quince jelly is a rare treat and a wonderful way to preserve the delicate, floral flavor of quince. Serve quince jelly on toast, as a glaze for meats, or as a condiment with cheese and crackers. INGREDIENTS: 4 to 5 large quince, thoroughly washed, cored, and chopped (leave the skins on for their natural pectin...Read More

In addition to serving this zesty, bright, buttery green olive tapenade as an appetizer on toasted crostini (and it’s wonderful that way!), it also adds a sophisticated finishing touch for grilled fish and chicken, and pasta, and makes a unique savory spread for tea sandwiches. INGREDIENTS: 2 cups pitted Castelvetrano olives 2 tablespoons capers, drained...Read More

INGREDIENTS: 6 cups ground cherries, husked and rinsed 2 cups sugar 1/2 cup water 1 cup apple cider vinegar 2 cups onion, chopped 1 cup red bell pepper, chopped 1 cup golden raisins 1 tablespoon coriander 1 tablespoon mustard seed 1/4 teaspoon ground cloves 1-2 teaspoon(s) red pepper flakes, depending on how much heat you...Read More

Not a true jam, but a savory condiment made from various vegetables that can be used as a topping, sauce enhancer, dip, or a spread for sandwiches. INGREDIENTS: 1/2 brown onion, peeled and finely diced 4-5 medium sweet red peppers, grilled, peeled, and seeded 3-4 Hungarian peppers, grilled, peeled, and seeded 2-3 cloves garlic, peeled,...Read More

This is my version of the famous New Mexican green sauce. If you find Hatch chilies, snap them up to use for this recipe. In the meantime, use New Mexico chiles, and if you can’t find those, use Anaheim peppers. The poblano peppers give the sauce a mild heat. INGREDIENTS: 5 New Mexico peppers or...Read More

This sauce is used as a dip for grilled onions, to top fish or meat, and is great on sandwiches. INGREDIENTS: 3/4 cup olive oil 1 slice “white” bread (French, ciabatta, francese) 1” thick, approx 1 ounce 1/2 cup roasted almonds, broken up with the bottom of a pan 2 medium cloves garlic, minced 2...Read More

Sweet and tangy, this delicious chutney goes well with bread, cheeses, pork chops, and chicken! INGREDIENTS: 4 whole tomatoes, chopped 8 whole onions, chopped 5 whole apples, chopped 2 whole large green peppers, chopped 2 whole large red peppers, chopped 4 cups white vinegar 2 cups white sugar 1 cup brown sugar 2 tablespoons salt...Read More

Chutney is one of the most useful condiments to have in the cupboard! It can be used in so many different ways. This apricot chutney with almonds is packed with flavor and a breeze to make. You’ll find dried apricots available from Pulido Farms at our farmer’s markets. If you like chutney with a little...Read More

While most are familiar with basil pesto, parsley makes a fresh-tasting condiment too! Parsley is one of the most popular herbs used in cooking or garnishing. Parsley comes in two varieties — flat leaf (also called Italian parsley) or curly leaf. Parsley is high in vitamin K and has anti-inflammatory properties. Toss parsley pesto with...Read More