Georgia’s Home for Everything Local
On the list of current food trends are homemade, creative condiments to enjoy with a multitude of dishes. Seasoning a recipe for flavor is done during the cooking process, while condiments refer to the extra flavor of spices and sauces added once the dish is prepared. Depending on the country of origin, condiments come in a variety as unique and diverse as people. Here’s a fun fact: One of the most popular condiments in Germany is applesauce.
Some of the best recipes incorporate a unique flavor profile and can make an ordinary meal unpredictable with creative condiments like relishes, compotes, or pastes. So, if you want to jazz things up in the kitchen, adorn your favorite foods with these unique, creative condiments that are sure to give your meal a pop of fresh flavor. What are you waiting for? Let’s get cooking!
Recipe via Farmview’s Chef Jeff
6 pcs. Roasted red peppers
1 cup Mayo
1/8 cup Capers
In food processor, place roasted red peppers and capers inside, process until smooth.
Add mayo, and continue to process until smooth. Add salt and pepper to taste.
Recipe via Keto Diet App
1 cup Mustard powder
1 White onion, medium
2 Cloves garlic
1/2 cup White wine vinegar
1 1/4 cups Water
1 tbsp. Extra virgin olive oil
1 tsp. Salt
Peel and roughly chop the onion and garlic and place in a non-reactive saucepan (like stainless steel). Pour in the white wine vinegar and water and bring to boil over medium heat. Simmer for just about 5 minutes. Cool, strain and discard the solids.
Place the mustard powder into a saucepan and add the strained liquid. Mix until well combined. Cook over low-medium heat until it thickens. Add extra virgin olive oil and season with salt.
Place in a jar and keep refrigerated for up to 6 months. The mustard will taste best after a few weeks of “aging.” Try this mustard on sandwiches, burgers, or hot dogs for a paleo treat.
Recipe via Just a Pinch Recipe Club
2 Garlic cloves
1/2 tsp. Yellow mustard seeds
1/2 tsp. Celery seeds
1/4 tsp. Whole allspice
1/4 tsp. Black peppercorns
3 lbs. Heirloom tomatoes, cut in chunks (about 4 1/2 cups)
2 cups Onion, chopped (1 medium onion)
1 cup Red bell peppers, chopped
1/3 cup Apple cider vinegar
1 tbsp. Sugar (substitute honey or maple syrup)
1/2 tsp. Salt (or to taste)
Begin by chopping garlic; let stand for 10 minutes. Place mustard seeds and next 3 ingredients on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Combine cheesecloth bag, garlic, tomatoes and next 3 ingredients in a large Dutch oven; bring to a boil.
Cover, reduce heat and simmer for 20 minutes. Remove cheesecloth bag and set aside.
Place half of the tomato mixture in a blender. Remove center piece or blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over the opening (to avoid splatters). Blend until smooth.
Strain smooth mixture through a fine mesh sieve into a bowl; discard solids. Repeat procedure with remaining tomato mixture. Return mixture to pan. Add cheesecloth bag, sugar and salt, bring to a boil.
Reduce heat and simmer uncovered until reduced to about 1 cup (about 45 minutes). Store in a mason jar in the refrigerator until ready to use. Enjoy with burgers, hot dogs, French fries, or anything else you like to pair with ketchup.
Recipe via Food52
Compote is a simplified version of jam that can be enjoyed in a variety of was from at breakfast to a cheese complement and with dessert. The three most important components are a generous helping of fruit, some source of acid, like fresh lemon, lime or vinegar, and a sweetener like maple syrup, sugar, agave or honey. The creativity comes in with the other items you use to create your flavor profile. Other ingredients that can be used are vanilla, cinnamon, allspice, lemon zest, or even a hint of chili. If you don’t have much of a sweet tooth, a savory compote can be created using eggplant as well. The versatility of ingredients is the best part about these creative condiments!
3 cups Fresh fruit (suggested fruits include all berries, apples, peaches, and pears)
1 Lemon or lime, juiced
3 tbsp. Water
1/4 cup Sugar
Cut off any inedible parts of your fruit, squeeze the juice of your lemon or lime, and prepare your other preferred ingredients. Toss everything into a saucepan.
Set the mixture on the stove over low heat, then forget about it. When the aroma of fresh berries comes wafting from your kitchen, give it a stir or two. Allow the fruit to break down as much or as little as you like. When the fruit is to your desired level of softness and the whole thing looks glossy, the compote is done. Don’t worry if it seems thin — it will thicken as it cools.
Give the compote a taste, then adjust the flavorings until sweet, sour, and savory meet in your ideal balance. Stir in some chopped, dried fruit for texture. You can also purée the mixture until smooth, thinning it out as needed with water. Once cooled, store your compote in a tightly sealed jar and keep refrigerated for up to two weeks.
Recipe via Rachael Ray and adapted by our Sous Chef
2 tbsp. Canola oil
1/2 cup Red onion, minced
1/4 cup Green bell pepper, minced
1 Fresno chili, minced
2 Cloves of garlic, grated
2 Fresh peaches, cut in half
1/4 cup Apple cider vinegar
2 tbsp. Cilantro, chopped
1 tbsp. Whole grain mustard
Zest and juice of 1 lime
Salt and pepper, to taste
Place peaches on the grill until it has char marks, around 2-4 minutes, turning once. Remove from grill and chop slices until chunks are desired size.
Prepare a saucepan over medium heat. Add oil and sauté onions, green peppers, Fresno chili, and garlic until soft, around five minutes.
Add the grilled peach, cider vinegar, lime juice and zest, whole grain mustard and season with salt and pepper. Reduce uncovered for 30 minutes on low heat then transfer to a container and let cool. Once the relish is cooled, stir in cilantro. Enjoy over brats, hot dogs, or your favorite greens for a Georgia Grown treat!
7am – 7pm
7am – 10:30am
11am – 3pm
Saturdays (April – September)
9am – 1pm