Salsa Verde

Adapted from Chatelaine Magazine

Printable Recipe


Prep time  5 minutes

Makes: 1 cup

 Ingredients:

2 garlic cloves
1 anchovy fillet
1/4 cup capers, drained 
zest from 1 lemon
2 tbsp lemon juice
1/2 cup olive oil
1 1/2 cups coarsely chopped, packed flat-leaf parsley

Directions:

1. Whirl garlic in a food processor until finely chopped. Add anchovy, capers, lemon zest and lemon juice. Pulse in olive oil just until combined. Add parsley and pulse just until slightly chunky, but not puréed. Use immediately or refrigerate in a sealed jar for up to two weeks.

Makes 1 cup

Ingredients:
2 large garlic cloves, peeled
1-3 anchovy fillet
¼ cup capers, drained 
zest from 1 lemon
lemon juice (at least 1/2 lemon)
½ cup olive oil
1 ½ cups coarsely chopped, packed flat-leaf parsley (adding some mint to make up the 1 ½ cups total is another delicious option)

1-2 pinches crushed red chili pepper flakes

Directions:

1. Whirl garlic in a food processor until finely chopped. Add anchovy, capers, chili pepper flakes, lemon zest and lemon juice. Pulse in olive oil just until combined. Add herbs and pulse just until slightly chunky, but not puréed. 

Use immediately or refrigerate in a sealed jar for up to two weeks.

Perfect tossed with pasta or on grilled or toasted baguette slices as bruscetta.   A dollop of salsa verde brightens up a simple salad or sandwich.   

Garlicky BBQ Sauce with Bourbon & Pear Chutney

Adapted from Allrecipes.com

Printable Recipe

Prep time: 5 minutes
Makes 2 cups

Ingredients:
1 tsp dry mustard
2 tbsp Worcestershire sauce
2 tbsp soy sauce
2 tbsp apple cider vinegar
½ cup steak sauce
3 tbsp bourbon
2 large cloves garlic, crushed
2 tsp ground black pepper
4 tbsp pear chutney (or plum sauce)
4 oz/113g honey
3 tbsp molasses
1 tsp Sambal Oelek

Put everything a bowl and whisk until smooth. Allow to stand for 30 minutes for flavors to mellow out.

Great on chicken, ribs and a “ketchup” for steaks.

Allrecipes.com had this idea for ribs

Ingredients:
3 lbs/1.3kg pork baby back ribs
½ tsp dried thyme
1 tsp dried oregano
1 tsp garlic powder
1 tbsp salt
1 ½ tsp ground black pepper

Directions:
1. Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.

2. Remove from heat and either let stand until ready to barbecue or roast at 425°F/220°C cook immediately.

3. Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.

4. If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp, basting frequently. Serve with remaining sauce.

Pesto di Prezzemolo

My new favorite pesto that packs quite a punch.
Adapted from Saveur Magazine

Printable Recipe

Prep time: 5 minutes
Makes 1 cup

Ingredients:
½ cup extra virgin olive oil
½ cup Italian/flat leaf parsley, packed
1/3 cup capers, drained
1 tbsp oregano leaves
1 tbsp white wine vinegar
½ tsp crushed red chile pepper flakes
4 anchovy fillets in oil, drained
2 large cloves garlic
Salt & pepper to taste

Process everything together in a food processor until smooth. Taste for seasoning.

Great on pasta, perfect spread on toasted foccacia, pizza or as condiment for a grilled vegetable sandwich... just to name a few choices.

David Lebovitz's Awesome Chocolate Mole

From David Lebovitz's The Sweet Life in Paris

Printable Recipe

Prep time: 20 minutes
Cooking time: 10 minutes

Makes 1 quart/litre

Ingredients:
10 dried ancho or poblano chilies ( don’t be afraid – remember the larger the chili the milder the heat. These are 2/10 hot. I used Pasilla Negre the first time and it was awesome. Just ask for mild if you can’t find these.)

¾ cup raisins
3 oz/85g unsweetened chocolate, chopped
1¼ cup water or chicken stock (I used the stock from the chicken I was cooking for the best Chicken Mole I’ve had since falling in love with it in Can Cun).
1 tbsp canola or other neutral-flavored oil
1 large onion, peeled & chopped
3 large garlic cloves, peeled & thinly sliced
3 tbsp sesame seeds (plus a few for garnish)
¾ cup sliced almonds, toasted
3 tomatoes, peeled, seeded & chopped (I used 1½ cups – 375ml - canned roasted tomatoes & the juice)
½ tsp ground cinnamon
½ tsp ground cloves
½ tsp dried oregano
½ tsp ground cumin
½ tsp ground coriander seeds
½ tsp ground anise seeds
1 ½ tsp coarse sea salt
Freshly ground black pepper
½ - 1 tsp chili powder

Directions:
1. Remove the stems from the dried chilies. Slice them in half length-wise and scrape out most of the seeds. Put the chilies in a nonreactive pot, cover with water, set a small plate on top to keep the chilies submerged, and simmer for 10 minutes or until the peppers are tender. Remove the pot from the heat and allow to stand until cool.

2. Put the raisins and chocolate in a blender (Since I made it at my daughter’s and couldn’t find the blender, I used a food processor which worked fine). Heat the water or broth and pour into the blender mixture. Let stand for a few minutes to soften the chocolate.

3. In the meantime, heat the oil in a nonstick skillet over medium heat and sauté the onions until limp and translucent (about 5-8 minutes). Add the garlic and cook a few more minutes, stirring frequently. Don’t let the garlic turn brown or it will be bitter.

4. Drain the chillies and add them to the blender along with the onion and garlic, sesame seeds, almonds, tomatoes, all the spices, salt & pepper. Puree until smooth. Taste and add more salt, pepper and chili powder if you like.

The sauce can be stored up to 5 days in the fridge or frozen for up to three months in a freezer bag.

Apple Cider Vinegar BBQ Sauce

Apple Cider Vinegar BBQ Sauce
From The Comfort of Apples: Modern Recipes for an Old-Fashioned Favorite

Printable Recipe

Prep time: 5 minutes
Cooking Time: 25-30 minutes

Makes 2 cups

Ingredients:
½ cup honey
1 cup apple juice
1 cup apple cider vinegar
2 tbsp brown sugar
½ cup ketchup (I used American Chili Sauce – reminder of my mother’s sauces)
1 tsp red pepper flakes

Directions:
1. In a medium saucepan over medium high heat, cook the honey until deeply amber (5 minutes or so).

2. Pour the apple juice – be careful, it will sputter, and reduce to half. Reduce heat to medium and whisk in the rest of the ingredients. Simmer for 15 minutes or so. Remove from heat and let cool before storing in a clean jar.

This recipe is not your usual thick BBQ sauce. It’s more of a wonderful glaze and I used it for some very tasty, sticky chicken wings.

Anthony's Spicy Bourbon BBQ Sauce

Anthony Sedak’s Spicy Bourbon BBQ Sauce
From: The Main {Recipes}

Printable Recipe

Total Hands on time: 20 minutes
Onion & Garlic Roasting time: 30-40 minutes (could be done the day before)
Sauce Cooking time: 40 minutes or so

Makes 22oz/650ml mason jar (about 3 cups)

Ingredients:
1 large head garlic, slice ½” off the top to expose the “meat”, do not peel or separate the cloves
1 large Vidalia onion cut into thick slices
1 tbsp olive oil
Pinch of salt and pepper

1 cup apple cider vinegar
3 bay leaves
½ cinnamon stick

1 ½ cups ketchup
¼ cup bourbon
2 tbsp chipotle peppers in adobo sauce ( makes it really spicy, so you might want to start with 1 tbsp if you like things a little milder)
2 tbsp molasses
2 tbsp Worcestershire sauce
½ cup brown sugar
1 tsp ground cumin
1 tsp ground coriander
1 tsp freshly ground black pepper
1 tsp smoked paprika


Directions: .
Roasting garlic & onion
Preheat oven to 400° F/200°C. Place the garlic on one square of tin foil and the sliced onion on another. Drizzle each with olive oil and a sprinkling of salt and pepper. Seal each pouch and roast for about 30-40 minutes, or until tender. It will smell divine. Remove from the oven and allow to cool. Squeeze out the roasted garlic from the bulb and coarsely chop the onion, reserving the liquids.
The Sauce:
1. In a medium, oven proof sauce pan, simmer the apple cider vinegar with bay leaves and cinnamon stick until the vinegar has reduced by half (about 7-8 minutes). Remove the bay leaves and cinnamon. Add the ketchup, bourbon, chipotle, molasses and Worcestershire sauce to the vinegar and stir to combine. Add the brown sugar, cumin, coriander, pepper and paprika and mix well. Add the reserved roasted garlic, chopped roasted onion and all the juices. Puree with an immersion blender until smooth…( a food processor or blender works too).

2. Transfer the mixture to the oven (still at 400 ° F/200°C) and let the sauce reduce for 20 - 30 minutes, or until slightly charred around the edges. Remove from the oven and taste for seasoning. Anthony adds a splash of bourbon, but I thought it just fine as is.

Ruth’s note: in licking the spoon, I already envisioned the ribs and chicken, basted as they roast. Of course, it will be awesome with Anthony’s “world famous” burgers.

Seasoned Tomato Pulp

Seasoned Tomato Pulp
From James McNair's New Pizza: Foolproof Techniques and Fabulous Recipes

Great for pizzas and pasta

Printable Recipe

Hands-on time: 10-15 minutes for canned, probably 25-30 for fresh
Total Cooking time: 20 minutes
Makes 1 cup

Ingredients:
1 can (28oz/794g) tomatoes packed in juice or tomato puree – my choice is San Marzano or 1¼ lb/635g ripe plum tomatoes
3 tbsp extra virgin olive oil
1tsp-1tbsp garlic, minced (optional says the book, but not an option in my house!)
Salt

Directions:
1. If using canned: pour through a strainer set over a bowl to remove juices (which can be used for soups, so reserve it. If the tomatoes are whole, slice in half horizontally and squeeze out and discard seeds and remaining juices.

If using fresh tomatoes: bring a pot of water to a boil over high heat and have a large bowl of iced water close by. Use a sharp knife, cut out and discard the stem and hard core. Carefully drop the tomatoes into the boiling water and blanch for 30 seconds. Use a slotted spoon and place in bowl of ice water. Let stand for 2 minutes. Transfer to work surface, pull the loosened skin off the tomatoes and slice them in half horizontally. Squeeze over the sink to release juices and seeds, using your fingers to scrape out the cavity. Discard the seeds.

2. Chop the drained tomatoes or pulse in food processor until they form a chunky puree.

3. In a medium saucepan, heat oil over medium heat. Add the garlic and cook stirring frequently until soft but not brown (less than a minute). Add the tomatoes and cook uncovered, stirring often, until the liquid is evaporated (15 minutes or so). Season to taste with salt and set aside to cool to room temperature.

4. Use immediately or cover and refrigerate for up to 1 week. Return to room temperature before using.

Chicken or Fish with Provencal Paste

Provencal Paste/Rub/Sauce
Adapted from 300 Big and Bold Barbecue and Grilling Recipes

Note: we first had it slathered over and marinated boneless chicken thighs, grilled over the BBQ and it was delicious. Next I tried it with salmon fillets roasted at 375F/190C and felt it was too rich and oily when we ate it hot, but it was awesome cold. Perhaps it would work better using an indoor grilling pan or Griddler.

Printable Recipe

Prep time: 5 minutes
Grill time: depends on fish, chicken or meat

Keeps: 3-4 days in the fridge
Makes ½ cup

Ingredients:
2 large cloves of garlic, minced
1/4 cup Dijon mustard
1/4 cup olive oil
2 tsp dried herbes de Provence
1/2 tsp dried culinary lavender buds
salt & freshly ground pepper to taste

Directions:
1. Mix them all together in a bowl.

2. Transfer to an air tight container and place in the fridge for up to 3 days.

3. Slather on fish, chicken, lamb or pork

4. You can marinate in the fridge for up to 2 hours, or you could just grill it to perfection.

Romesco Sauce

Romesco Sauce
From Chocolate for Breakfast

Hands time: 15 minutes
Roasting time: 15 minutes

Makes 5 cups

Ingredients:
1 cup blanched almonds
3 slices sourdough bread (1” thick)
6 garlic cloves, unpeeled
2 red bell peppers, stemmed, seeded and roughly chopped
6 tomatoes, quartered
2 large cloves garlic, peeled
3 tbsp paprika (I used 1 heaping tbsp hot and 2 sweet paprika)
1 tsp salt
1 tsp freshly ground pepper
1 tbsp red pepper flakes (I opted out since I used hot paprika, but …go with your flavor buds)
2 cups good olive oil
1 cup red wine vinegar

Directions: Note…you will need a large food processor for this or else do step 2 in the food processor and transfer to a large bowl and finish with an immersion blender. Another option is to do 2 batches in the food processor. Split the finely chopped nuts and bread in half before proceeding.

1. Preheat the oven to 400°F/200°C and line a rimmed baking sheet with foil. Roast the slices of bread, unpeeled garlic and almonds for about 15 minutes or until you smell the nuts roasting.

2. Cool slightly and break the bread up. Place in a food processor along with the nuts and roasted garlic. Puree until finely ground (3-5 minutes).

3. Best if you can do it all in the food processor, but see note above for your other options. Add red peppers, tomatoes, peeled garlic, paprika, salt, pepper and red pepper flakes, if you’re using them. You might want to wait until you’ve tasted it first. Process until smooth.

4. With the motor running, pour the olive oil through the feeding tube and then the vinegar, processing until the sauce is thick, smooth and emulsified

Barbara Passino recommends this sauce served with grilled meats, cheeses, vegetables and breads. She forgot to mention it as a pasta sauce….It’s delicious whichever way you choose.

Puerto Rican Ajilimojili

Puerto Rican Ajilimojili
From: Herbs & Spices: The Cook's Reference

Hands-on time: 3 minutes
You can keep it in the fridge for 3-4 weeks

Makes1½ cup

Ingredients:
3 hot red chili peppers (I’m a baby when it comes to spicy, so I just used one red jalapeno pepper, seeded
3 red sweet peppers, seeded (I only had one, so I just scaled back the lime juice & oil)
4 black pepper corns (or coarsely ground pepper)
4 large cloves garlic, crushed
2 tsp salt (I cut down on that)
2/3 cup lime juice
2/3 cup good quality extra virgin olive oil

Directions:

1. Roughly chop the peppers and then place in a food processor with the pepper, garlic and salt. Add the lime juice and olive oil and process until smooth.

2. It keeps well in the fridge for 3-4 weeks.

I loved it over pan or oven roasted tilapia, but it will work well with any fried, grilled or roasted fish or meat.

Seared Scallops with Peruvian Parsley Salsa

Seared Scallops with Peruvian Parsley Salsa
Salsa from: Herbs & Spices: The Cook's Reference

Hands-on time: 5 minutes
Marinating time for salsa: 30 minutes
Cooking time: less than 5 minutes
Serves: 2

Ingredients:
Salsa:
1 small onion, finely chopped
1 tsp fresh oregano leaves (½ tsp dried if you can’t find any fresh)
Red wine vinegar, just enough to cover the onion & oregano in a small bowl)
3 handfuls of fresh parsley leaves
1 tomato
Salt & pepper to taste

1 lb/500 g sea scallops, rinsed and patted dry
1 tsp or so good olive oil
Arugula leaves (just for yourself as to how much you like per person. Note: some people find this very strong and woodsy, so you might want to do half arugula, half baby spinach leaves)

Directions:
Salsa:
1. Place the chopped onion and the oregano in a small bowl and pour red wine vinegar over the mixture, just enough to cover. Let it sit for 30 minutes or so and then drain off the vinegar. Chop the parsley leaves to a paste in a food processor. Add to the drained onion/oregano mix.

2. The book calls for peeling and grating the tomato into the salsa, or chop fine. I cheated and added coarsely chopped tomato (with the peel) to the pureed parsley and pulsed a couple of times, then adding it all to the onions & oregano. Taste for seasoning and set aside while you cook the scallops.
Scallops:
In a large nonstick skillet over high heat, add the olive oil and once the pan is quite hot, add the scallops so they do not overlap or touch each other. Giving them space will help them sear and get a little golden on each side. Flip after 2-3 minutes, depending on the size of the scallops, and cook for another minute or two. They don’t take very long and if you overcook them, they just get rubbery.

Plating the finished dish:
Place a bed of arugula or arugula, spinach mix on a plate or platter. Place scallops on top and then generously spoon the salsa over the scallops. Toss and serve.

Balsamic Pomegranate Vinaigrette

Balsamic Pomegranate Vinaigrette
From ZOV Recipes & Memories From the Heart

Prep time: 5 minutes
Makes 1½ cups

Ingredients:
¼ cup balsamic vinegar
¼ cup rice vinegar
4 cloves garlic
2 tbsp Dijon mustard
2 tbsp finely chopped shallots
2 tbsp pure maple syrup
1 tbsp pomegranate molasses
1 ½ tsp salt
1 tsp ground black pepper
½ cup canola oil

Directions:
1. Blend balsamic and rice vinegars, garlic, mustard, shallots, maple syrup, molasses, salt & pepper in a blender until smooth. With the motor running, gradually pour the oil in a thin stream (this emulsifies the dressing).

2. Zov says the vinaigrette will keep for 3 days in a sealed container in the fridge. I kept mine for a week and it was fine.

I love it over mixed greens, fresh mint and berries or drizzled over grilled asparagus.

Sauces, Marinades, Seasonings & Rubs

Sauces, Condiments & Vinaigrettes:

See Pasta section for more sauce options

Black Olive Tapenade


Peruvian Parsley Salsa (great on fish & seafood, salads, vegetables)

Puerto Rican Ajilimojili (spicy and tangy, fantastic over grilled fish)

Roasted Tomato Butter Sauce (wonderful with seafood and fish)

Fermented Black Bean Sauce (great as a marinade too)

Quick Berry Sauce ( spooned over ice cream, crepes, blintzes...)

Basil Pecan Pesto

Garlicscape & Pistachio Pesto

Chunky No Cook Tomato Sauce

Maple Balsamic Dressing (great on fish and chicken, and over salads)

Balsamic Pomegranate Vinaigrette great over mixed greens & berries or drizzled over grilled asparagus

Marinades:

Herb Grilling Oil (not just to brush on pizzas! great to marinate chicken or fish & seafood)

Sumac Marinade ( great on chicken, lamb or beef)

Seasonings:

Creole seasoning

Moroccan style Preserved Lemons

Butters:

Orange Chipotle Butter

RB's Roasted Tomato Butter Sauce

R B’s Roasted Tomato Butter Sauce
From: Ralph Brennan's New Orleans Seafood Cookbook
Peeking out from behind the Shrimp Ravioli

Hands on time: 40-50 minutes
Roasting time: 20-25 minutes*

Makes 4 cups

Ingredients:
2 lbs/1kg very ripe Creole tomatoes* (not being able to find Creole tomatoes, I used tinned fire roasted crushed tomatoes – 28oz/794g, drained)
Sauce:
1 tbsp olive oil
3 tbsp shallots, minced
¼ cup good quality sweet vermouth
1 tbsp rice vinegar
2 tbsp heavy cream
1lb/454g cold unsalted butter, cut into 16 pats, used at room temperature
1 tsp kosher salt
½ tsp freshly ground black pepper, or to taste

Directions: .
*For roasting tomatoes (I didn’t do this, but here’s Ralph’s method)
1. Preheat oven to 350° F/180°C

2. Rinse tomatoes and roast them in the oven on a rimmed baking sheet, core side down, until the skin starts to separate from the tomato pulp but hasn’t yet burst open, 20-25 minutes. (Ruth’s note: don’t forget to line the baking sheet with foil for easy cleanup.)

3. Remove the tomatoes from the oven and set aside until cool enough to handle.

4. Peel and core the tomatoes holding them over a bowl to catch the juice. Chop the pulp and add to the juice. If prepared ahead, refrigerate in a covered container.

Preparing the Sauce:
1. In a heavy, non-reactive 5½ quart saucepan, heat the olive oil over high heat until hot, about 2 minutes. Add the shallots and cook until soft, 3 minutes or so, stirring occasionally.

2. Add the vermouth and vinegar and cook until the liquid in the mixture reduces by half, 1-2 minutes.

3. Add the cream, then the drained tomatoes (Ruth’s note: I drained the Fire-roasted crushed tomatoes), mixing well.

4. Reduce heat to maintain a simmer and cook until the mixture reduces to about half and is fairly thick, 8-10 minutes, stirring occasionally.


5. Add the butter cubes one at a time, constantly whisking until all the butter is incorporated (if you’re using an electric stove, Ralph suggests removing the pan before adding the first pat and returning the pan to the stove only once the heat has been reduced to medium-low). Each addition of butter should be almost completely melted before adding more. This will take 10-15 minutes. Remove from heat and whisk in the kosher salt and pepper.

Fermented Black Bean & Garlic Sauce

Fermented Black Bean & Garlic Sauce
From: Simply Ming


Hands-on time: 5 minutes

Makes 1 cup
Lasts 2 weeks in the fridge

Ingredients:
½ cup grapeseed oil or canola
Scant ¼ cup fermented black beans, roughly chopped
¼ cup garlic, minced
¼ cup peeled ginger, minced
1 bunch scallions (green onions), white & green parts, thinly sliced
½ tbsp sambal oelek or hot red pepper sauce (I’d use Asian chili paste)
¼ cup Shaoxing rice wine or dry sherry (sake works too)
1 tsp kosher salt
½ tsp freshly ground pepper

Directions:
1. Heat a wok or skillet (I used a non stick pan) over high heat. Add half the oil and swirl to coat the pan. Add the beans, garlic, ginger, and scallions and stir fry until the mixture has softened (2-3 minutes).

2. Add the sambal oelek and wine, lower the heat to medium and cook until the mixture is reduced by three quarters (another 3 minutes or so). Add the salt and pepper.

3. Remove from heat and allow to cool. Transfer half the mixture to a blender (since this is such a small amount, my blender was useless. Fortunately I have an immersion blender with a jar and that was perfect.) Puree until smooth, adding the rest of the oil while the blender is running. Stir the puree into the rest of the mixture and cool completely before storing in a container that seals well.

Fantastic in stir fries and that's not all... Ming Tsai actually adds it to pasta and raw baby spinach.

Basil Pecan Pesto

Basil Pecan Pesto
From: Grilled Pizzas & Piadinas

Hands-on time: 5 minutes

Makes 1 cup

Ingredients:
1 bunch basil leaves, stems removed (about 2 cups)
¼ cup extra virgin olive oil
1/3 cup grated Parmesan cheese
¼ cup roasted pecan pieces
1-2 cloves garlic
¼ cup Italian (flat leaf) parsley
1 tbsp chopped onion
Pinch of black pepper
¼ tsp kosher salt
¼ tsp sugar

Directions:
1. Place everything in a food processor and pulse until smooth.

Chunky No Cook Tomato Basil Sauce

Chunky No Cook Tomato Basil Sauce
From: Grilled Pizzas & Piadinas

Hands-on time: 5 minutes

Makes 2 cups

Ingredients:
2 cloves garlic, minced
8 large basil leaves
1 ½ lb/680g fresh tomatoes or (as I did 1 28oz/794g can good tomatoes – my favorite fire roasted crushed tomatoes)
2 tbsp tomato paste
1 tsp kosher salt
¾ tsp freshly ground pepper (I added some chili pepper flakes too)
½ tsp sugar

Directions:
1. Place garlic and basil leaves in a food processor and pulse until finely chopped.

2. Add the rest of the ingredients and pulse a few times to keep it chunky.

3. Refrigerate for at least one hour for the flavors to blend.

Herbed Grill Oil

Herbed Grill Oil
From: Grilled Pizzas & Piadinas

Hands-on time: 2 minutes

Marinating time : at least 1 hour on the counter. You can keep it in the fridge indefinitely

Makes ½ cup

Ingredients:
½ cup good quality extra virgin olive oil
1 clove garlic, minced
½ tsp dried oregano
½ tsp dried thyme
½ tsp dried basil

Directions:
1. Place everything in jar or sealable plastic container. Mix well and refrigerate (or as I did leave it on the counter overnight).

2. If you do keep it in the fridge, it will solidify but a few minutes on the counter or a few seconds in the microwave will bring it back to its liquid state.

Homemade Red Horseradish Sauce - Chrain

Homemade Horseradish Sauce - CHRAIN
Adaptaed from Joan Nathan’s Jewish Holiday Kitchen

A note before you start…horseradish root has a mind of its own. Sometimes unbelievably hot and other times, not so much, so the ingredients are really just a guide. I never know what the ratio of beets to horseradish will be. For instance, today’s batch was way too mild. The key to perfect Chrain…taste, taste, taste.

Prep time: 20 minutes (time to boil the beet or 5 minutes if you’re using canned beets)
Actual hands on time: 5 minutes

Ingredients:
1 medium horseradish root, washed, thick peel scraped off; and grated (makes ½ cup finely grated)
beets – 1 (14oz/400ml) can, drained or 2 large beets, peeled, boiled or roasted & grated.

¾ cup white vinegar or so(just enough to be absorbed by the mixture)
2-3 tbsp sugar
Salt & pepper to taste

Directions:
1. If you’re using raw beets, peel and boil or roast until they’re quite soft, but not mushy. Drain (if boiling).

2. Use a food processor or hand grater (but be prepared to cry) and finely grate the horseradish. Remove to a separate bowl before grating the beets.

3. Grate cooked beets. Add to the horseradish and combine well.

4. Add salt pepper and sugar gradually since the strength of the horseradish will vary. Taste for seasoning & strength – you might need more grated horseradish or more beets or more sugar.

5. Add vinegar – as much as horseradish mixture will absorb. Mix well and adjust for taste.
Store in fridge in a tightly covered jar.