Puerto Rican seasoning salt

Sazón means "seasoning" in Spanish. In Puerto Rico, it also refers to a seasoned salt that is used everywhere in Puerto Rican cooking. The seasonings add not only flavor, but also a subtle orange hue to many dishes. Many island cooks use the store-bought Goya-brand version. Here is a homemade approximation.

Makes about 1/3 cup
Ingredients

Ground coriander -- 1 tablespoon
Ground cumin -- 1 tablespoon
Ground annatto seeds or paprika -- 1 tablespoon
Garlic powder -- 1 tablespoon
Salt -- 1 tablespoon

Method

Mix all of the ingredients together and store the sazón in an airtight container. It will keep fresh for about 3 months.
In recipes, use about 1 1/2 teaspoons for each packet of sazón called for.

Haitian spicy, tangy onion sauce

Makes 2 to 3 cups
Ingredients

Olive oil or butter -- 3 tablespoons
Onions, minced -- 2
Garlic, minced -- 4 to 6 cloves
Habanero or Scotch bonnet peppers, minced -- 3 to 6, depending on your tolerance
Lime juice or vinegar -- 1 cup
Water -- 1/2 cup
Salt and pepper -- to taste

Method

Heat the oil or butter in a medium saucepan over medium flame. Add the onion, garlic and peppers and saute until the onion is cooked through and translucent, but not browned, about 4 to 5 minutes.

Stir in the lime juice or vinegar and water and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 5 to 8 minutes.

Remove from heat and serve warm or at room temperature over fish or grilled meats.

Other Additions: Substitute minced shallots for some of the onion. Add some minced red or green bell pepper for extra color. Stir in one or two tablespoons of tomato paste when you add the lime juice or vinegar to give the sauce a ruddy color and extra body.
Soak the minced onions first in the lime juice for about 30 minutes. Then squeeze them as dry as possible, reserving the juice. Proceed with the recipe as directed.
If you happen to have Haitian pikliz pickled vegetables in your refrigerator, the pikliz vinegar is perfect for making sos Ti-Malice.

Brown Butter

“Just the simple act of cooking it until it browns brings out all these wonderful toasted nut and caramel flavors, and even a bit of a savory edge. It adds a depth of flavor I liken to getting a really beautiful crust on a grilled steak."

For the béchamel sauce:

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups whole milk

2 tablespoons minced shallot

1 small bay leaf

6 black peppercorns

To make the béchamel sauce: Melt the butter in a heavy medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute. Slowly whisk in the milk. Add the shallot, bay leaf and peppercorns.

Raise heat to medium-high and bring to a boil, whisking constantly. Reduce the heat to medium and cook, whisking constantly, until the sauce thickens enough to coat the back of a spoon, about 5 minutes. Strain the sauce through a fine sieve into a bowl. Press parchment paper or plastic wrap directly onto the surface of the sauce and set aside.

Tomato and Saffron Chutney 

Ingredients:

450g ripe tomatoes
225g sugar
1 tsp almonds, chopped
2 garlic cloves, crushed
2 bay leaves
150ml malt vinegar
25g raisins
150ml water
1 tsp nigella seeds (kalonji)
1 tsp chilli powder
1 tsp salt

Preparation:

Peel the skin off the tomatoes and chop them roughly
In a bowl set over low heat, dissolve the sugar in water to create a syrup
Add the remaining ingredients, except the saffron and reduce the heat
Bring the mixture to a boil, stirring occasionally for about 45 minutes, till tomatoes are reduced to a pulp
Dissolve the saffron in a tablespoon of water and add it to the mixture
Cook for another 5-10 minutes
Take the chutney off the heat and allow to cool completely
Transfer in a glass jar or serve immediately
Can be stored for 2-3 weeks

Hot Pepper Vinegar or Pepper Sauce

This is more of a method than a recipe. I have made hot pepper vinegar, or pepper sauce, so many ways and with so many types of hot peppers. We always had this growing up. We made at least a dozen jars in the summer, and if we happened to run out before the next summer’s pepper crop, we would just add more hot vinegar to an old bottle of peppers to reuse them. The recipe couldn’t be simpler, it’s just hot peppers and white vinegar. Really, it’s too easy. I recently started adding garlic and/or peppercorns for extra flavor. In this jar pictured, I just used the 3 free jalapenos my local meat market gave me with my collard green purchase and a couple cloves of garlic. When I was a kid, we had a very large garden and always tried a few new varieties of peppers every year. We combined different colors and shapes of peppers to create pretty bottled creations that were packed with heat and flavor. We poured the yummy hot pepper sauce on peas, southern peas of course, and any kind of greens.

I still can’t eat greens without hot vinegar. It is a pantry staple in our home I can’t go without it. In the photo, I used one of my old jars I got at a yard sale. I have a few of those, but most of my pepper sauce is in old Patron bottles. Their bottles are beautifully hand blown and already have rustic wood corks I reuse.

Another variation I have had of this is the pickled carrots and jalapenos at Mexican restaurants. When doing this, you have to add a little pickling salt though. It is very, very good, although I haven’t done it at home yet.

HOT PEPPER VINEGAR RECIPE

Ingredients

• Hot peppers, any variety, I used chopped Jalapenos in the photo
• Garlic (optional)
• White Vinegar
• a few peppercorns (optional)

Method

1. Clean the jars you are going to be using in the dishwasher or boiling water. Bring vinegar to a boil. Wash peppers and either chop then to fit in your jar like I have done, or put a little slit in them so that the vinegar penetrates them. Trim top stems too.
2. Add peppers, garlic and peppercorns to a decorative bottle or jar. Pour boiling vinegar over peppers. Make sure peppers are completely covered with vinegar.
3. Leave a little head-space, airspace in between the peppers and vinegar and the lid, and close the lid. Let it sit for a few weeks and enjoy. I always store them in the pantry, if it make you feel better, store in the fridge.

Pickapeppa Sauce Clone

This is the best I could find. For the final ingredients just play around with the amounts. :/

12 dried hot chili peppers, seeds and stems removed and crushed
1/2 teaspoon dried mustard
3 tablespoons soy sauce
3 tablespoons lime juice
1/4 cup ketchup
1 teaspoon salt
2 teaspoons brown sugar
1 cup dry sherry
Tamarind to taste
tomatoes,
onions,
cane vinegar,
mangoes,
raisins

Directions:
Combine all ingredients in a bottle and refrigerate for at least a week to blend all the flavors.

Shake at least once a day.

Ingredients:

• 2 tablespoons rice vinegar
• 2 tablespoons granulated sugar
• 1 tablespoon light soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1/4 - 1/2 teaspoon chili sauce, or according to taste (I use 1/2 teaspoon)
• 1/4 teaspoon Asian sesame oil
• 1 1/2 teaspoons cornstarch
• 1 tablespoon water
• 1 tablespoon vegetable or peanut oil
• 3 - 4 medium garlic cloves, finely chopped (4 teaspoons - 1 1/2 tablespoons chopped garlic)

Preparation:

Ginger Scallion Oil

Ingredients:

• 4 tablespoons finely chopped scallion (green onion)
• 1 2-inch piece fresh ginger, peeled and finely chopped (2 1/2 - 3 teaspoons)
• 2 teaspoons salt
• 4 tablespoons peanut or vegetable oil

Preparation:

Red Curry Sauce For Dipping

1 teaspoon peanut oil

2 Tablespoons Red Curry Paste (you can buy this pre-made in the store)

1 1/2 cups coconut milk

2 Tablespoons brown sugar

Juice from 1 teaspoon of tamarind pulp (find it as a block in stores), soaked in 1 Tablespoon warm water and strained

2 ounces peanuts, finely chopped

Heat oil on med., add curry paste, stir 30 seconds. Add milk 'til it just begins to boil.

Reduce heat, add sugar and dissolve it.

Stir in tamarind juice and fish sauce, cook for 1 minute.

Remove from heat and stir in peanuts.

Hot and Sweet Dipping Sauce

1/2 cup cider vinegar

1/2 cup sugar

2 cloves minced garlic

1/4 teaspoon salt

1 1/2 teaspoons red pepper

Mix and serve.

Tangy Lime Sauce For Dipping

2 Tablespoons lime juice

1 Tablespoon Thai fish sauce

1 Tablespoon soy sauce

1 teaspoon cayenne

1 Tablespoon brown sugar

2 Tablespoons cilantro

Mix and serve.

1/2 lb red onion, thinly sliced
1/2 cup white vinegar
1/2 teaspoon black pepper, cracked
1/2 teaspoon cumin seed, roughly chopped
1/2 teaspoon dried oregano
2 garlic cloves, sliced
1 tablespoon sugar
3/4 teaspoon salt
1 small beet, trimmed peeled and cut into 8 wedges

Horseradish Cream (from Alton Brown)

This can be added to soups and anything that needs zip, not just meats.

Ingredients

1 cup sour cream, or whipping cream
1/4 cup grated fresh horseradish
1 tablespoon Dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Directions

Place all of the ingredients into a medium mixing bowl and whisk until the mixture is smooth and creamy. Place in the refrigerator for at least 4 hours or overnight to allow flavors to meld. Sauce can be stored in the refrigerator in an airtight container for 2 to 3 weeks.

Mexican Onions

I swear, this is something I found in a cookbook! Try it, and the onions will be sooo sweet!

Slice the onions (I used white) under running water so you don't cry.

Separate into rings under *ice* water, leave them there for a few minutes.

Take out, pat dry, and use as a condiment on anything that like onions.

Sounds great! Love for ya to start posting here more often, everyone else seems to have left (hope they weren't marketrons).

Hot stuff rocks!

(Gleefully stolen from this NPR story)

Sriracha Dipping Sauce

Makes 1 cup

1 cup sour cream or Greek-style yogurt

1 small garlic clove, minced

1 tablespoon freshly squeezed lime juice

2 teaspoons sriracha, or to taste

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Whisk everything together and start dippin'!