Spice up your holiday spread with this chile- and ginger-laced accompaniment.
Serve this flavor-packed dip with your favorite tortilla chips.
These simple refrigerator pickles can round out a traditional relish tray or be served as an appetite-whetting hors d’oeuvre. The recipe calls for celery hearts that yield larger, paler slices than stalks. Red chiles create a pretty color contrast, but any hot chiles will work in the recipe. The pickles will keep up to two weeks refrigerated.
Instead of cranberry sauce try this zippy chutney that can be served warm or cold.
Not all salsas have to be savory. Try this sweet concoction as a topping for yogurt or pancakes, or spoon some into the center of a small melon half or over ice cream for dessert.
This is great on its own and can be flavored to your tastes. Try blending in 1/2 cup chopped parsley and chives; 2 Tbs. diced chipotles in adobo sauce; or 2 tsp. dried herbs (oregano, basil, tarragon) in the food processor after the base mixture has been processed smooth.
With its cumin, curry, and chili powders, this relish doesn’t seem particularly German at first glance. But, as anyone who who’s been to Berlin will attest, currywürst—sausage with tomato sauce that’s sprinkled with curry and spices—is an überpopular street food there.
Try this slightly tart sauce folded into homemade quesadillas, dolloped atop braised greens, or served like salsa with a bowl of tortilla chips.
This is the mandatory spicy accompaniment to all future taco eating. You can also take advantage of other hot chiles that pop at up this time of year—bright-red Fresnos, mild pasillas, or fiery habaneros. The pickles will keep at least four months in the refrigerator or canned in sealed jars for up to a year.
Whole preserved lemons usually take a month or more to cure in salt, but chopping the lemons trims the time to just three days.