GARLIC JALEPENO HOT KRAUT
1 green cabbage, cored and shaved *
4 medium sized carrots, peeled and grated
10 cloves of garlic, thinly sliced
2 jalapeños, fine dice **
1 TBSP red pepper flake
1 TBSP caraway seeds
2 TBSP coarse salt (1 TBSP, 1 TSP if using table salt)
*if you don’t have a mandolin, just use a very sharp French knife and cut as thinly as you can.
** leave the seeds for extra heat! Or, remove if you like
Toss ingredients in salt and allow to sit for a half an hour. Once the liquids begin to extract, pack into a quart mason jar or a fermenting crock. Use a fermenting weight or boiled and sterilized river rocks to express the liquid. The liquid should be at least level with the contents of the jar, or rot will begin. If your cabbage is too dry, this may be difficult to achieve. In this case, using a wooden spoon to vigorously smash the mixture will help to express the liquid enough to cover the contents of the jar. Seal the lid of your jar or your crock, and be sure to “burp” it at least once a day. Because of the microbial activity breaking down the enzymes of the ingredients, gasses will pressurize in the jar and it is important to release them. Allow to ferment in a dark cool place on your counter or pantry for a week. Test for taste. A few more days is acceptable if you prefer it. At a maximum of two weeks, remove your weights and repackage into smaller jars, packing into once again cover in its own liquid. It can stir in the fridge for a month safely.
PICO DE GALLO
6 roma tomatoes, diced
1 orange sweet pepper, diced
1 yellow sweet pepper, diced
3 jalapenos, seeded and diced
1 sweet white onion, diced
4 limes, juiced
1 bunch cilantro, minced
1 TBSP salt
Combine all ingredients and allow to integrate for at least 2 hours. Good for up to a week.
TRADITIONAL ITALIAN TOMATO SAUCE
Traditional Italian tomato sauce is simple and delicious. With just three ingredients, the robust tomato flavor is the star of this sauce.
1 stick of salted butter
10 roma or paste tomatoes, diced
1 tsp salt
Melt butter and add diced tomatoes and salt. Cook uncovered, stirring occasionally on medium heat until excess liquid has evaporated. Use as is or blend for a smoother sauce. Pressure can for long storage or keep in the fridge for up to a week.
KEWPIE INSPIRED CHILI SESAME SAUCE
½ c. duke’s mayonnaise
2 TBSP. light sesame oil
1 TBSP chili oil
1 tsp. Salt
1 tsp. Rice vinegar
whisk together and dip away! good for dumplings, tofu, on top of rice or as a sandwich spread.
SWEET & CREAMY POPPYSEED DRESSING
2 TBSP lemon juice
1 TBSP apple cider vinegar
1 tsp poppy seeds
½ tsp turmeric
¼ tsp cayenne
2 TBSP honey
1 tsp salt
1 tsp pepper
great in broccoli salad and waldorf inspired chicken salad or as a dressing on greens.