Condiment Essentials: Spicy Fish Spread
Andy Anderson !
It is currently mellowing in the fridge and should be ready for a yummy lunch of air fryer fish sandwiches and potato cubes by this afternoon.
So, you ready… Let’s get into the kitchen.
1 cmayonnaise, plain variety, i prefer duke’s
7 ozcrushed fire roasted tomatoes, 1 can, drained
2 ozgreen chili peppers, 1 can drained, hot or mild, your choice
2 Tbspyellow onion, shredded
2 Tbsplemon juice, freshly squeezed
1 Tbspsweet pickle relish
1 Tbspcapers, chopped, no juice
1/2 tspdried dill
1/4 tspsalt, kosher variety, fine grind, or to taste
1/4 Tbspwhite pepper, freshly ground, or to taste
How to Make Condiment Essentials: Spicy Fish Spread
- Storage of homemade condiments and spices
Because homemade spices and condiments do not contain any preservatives, it is important to store them properly. Non-reactive (glass) containers with tight-fitting lids are a must. If I am making a dry spice, I love to use old spice bottles that I have run through the dishwasher.
If I am doing homemade sauces, I love using Weck jars. They are all glass, come in all sizes and shapes, and have excellent leakproof lids. If you shop online, you can go to Amazon, and type in “Weck Jars” and you will find a ton of them.
Dry spices should be kept in a cool space, away from sunlight (spice cabinet), and sauces, in most cases, should be stored in the fridge.
This recipe if properly stored will last 12 – 14 days and will give you about 6 - 8 generous servings.
- Homemade Mayonnaise
To be sure, there are some good store-bought mayo’s on the market (my all-time favorite is Duke’s) If you live in the South, you have probably seen it on the shelves of your local grocer; however, as you travel North, it becomes as scarce as hen’s teeth.
If you would like to take a stab at making your own (it really is not all that difficult), check out this recipe:
Mayonnaise Essentials: Faux Duke’s Version
- Shred the onion on the large holes of a box grater, then remove the excess moisture with a paper towel.
Open the tomatoes and the green chilies, remove half from each can and let sit in a fine mesh strainer, until completely drained, about 5 minutes. Reserve the rest for other recipes.
Finely chop the capers.
Then add all the ingredients to a mixing bowl.