Now that canning season is upon us, it’s time to check out the condiment library. I am a bit of a hoarder when it comes to this type of food. I always want to have enough ketchup, hot sauce, chutney and jam. And I do – well, I always run out of jam. But I have enough other stuff that I can actually give jars away before I start compulsively canning again. And before the collection ages out in a dusty ugly mess. There are some pickles down in the basement that should be forgotten, not opened.
Dinner tonight was a great use of the hot pepper sauce I love to make. I discovered it when Andrew got a surfeit of serranos from the Philadelphia floating market’s compost. He brought them home, and doled them out to his pepper loving friends. I hunted out a recipe in the Ball Complete Book of Home Preserving and modified it slightly. Singapore Chili Sauce is here, but I use cider vinegar instead of white, and flame raisins, which are very big. I think I amp up the garlic and ginger a tad, too.
Now here’s what to do with it once you make it. Pan fry or grill a steak. Go for a good cut or marinate something thrifty, like Jack did today. He put a London broil in some great mixture of vinegar, garlic, cracked coriander seeds, soy sauce and olive oil.
I cooked some kale and garlic, and made a little cucumber Shiso salad. (Shiso is a Japanese herb we grew once, and now it is all over the yard, coming up in the sidewalk even.) I mixed all of this with brown rice and the spectacular hot sauce, and boy, is it a dinner. Will make lunch for tomorrow too.
This is a variation on the Thai steak salads I used to get in Seattle. Red onions would not hurt it one bit, and if you have lettuce instead of kale, that is tasty too.